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Index
Cover
Title Page
Copyright
Contents
Introduction
How to Use the Instant Pot
Chapter 1: Breakfast
Old-Fashioned Oatmeal with Raisins and Cinnamon
Pumpkin Spice Steel-Cut Oatmeal
Cheddar–Black Pepper Breakfast Grits
Savory Rice Porridge
Soft- Or Hard-Boiled Eggs
Coddled Eggs with Ham and Gruyère
Egg White Strata Florentine
Crustless Quiche Lorraine
Denver Omelet
Basic 12-Egg Omelet
Roasted Red Pepper and Goat Cheese Frittata
Plain Yogurt
Fruit-on-the-Bottom Yogurt Cups
Greek Yogurt Parfaits with Granola and Fresh Fruit
Mixed Berry and Yogurt Smoothies
Blueberry-Buttermilk Breakfast Clafoutis
French Toast Casserole
Cinnamon Swirl Bundt Cake
Chapter 2: Beans, Grains, and Pastas
Basic Beans
White Bean Dip
Roasted Red Pepper Hummus
Barbecue Baked Beans
Refried Beans
Basic Rice
Risotto
Indian-Style Rice with Turmeric and Cashews
Mexican-Style Rice
Basic Whole Grains
Tabbouleh
Couscous with Apricots and Almonds
Quinoa with Currants and Pine Nuts
Creamy Polenta with Parmesan
Penne Alla Marinara
Macaroni with Peas and Pesto
Macaroni and Cheese with Gouda and Caramelized Onions
Antipasto Pasta Salad
Chapter 3: Soups and Chilis
Minestrone
Pasta e Fagioli
Caldo Verde
Pozole Rojo
Beef Pho
Yellow Lentil Curry (Moong Dal)
Lentil Soup with Gremolata
Hot and Sour Soup
French Onion Soup
Mushroom-Barley Soup
Tortellini and Spinach Soup
Senate Bean Soup
Black Bean and Smoked Turkey Soup
Split Pea Soup
Hearty Corn and Potato Soup
Cream of Tomato Soup
Broccoli-Cheddar Soup
Butternut Squash Soup
Beef and Cabbage Soup
Avgolemono
Coconut-Chicken Soup with Lemongrass
Chicken Tortilla Soup
Chicken and Andouille Gumbo
Chicken Noodle Soup
Manhattan Clam Chowder
Summer Vegetable Chili
Winter Vegetable Chili
Five-Alarm Texas-Style Chili
Beef, Bean, and Tomato Chili
Cincinnati Chili
White Chicken Chili
Turkey and Pinto Bean Chili
Chile Colorado
Pork Chile Verde
Chapter 4: Vegetarian
Arugula and Romaine Salad with Soft-Boiled Eggs
Lentils and Kale with Horseradish Cream
Shakshouka with Couscous
Spiced Chickpea Rice Bowls with Shredded Veggies and Tahini Dressing
Thai Green Curry Tofu with Rice
Black Bean Burrito Bowls
Southwestern Scrambled Tofu with Rice
Palak Paneer
Mixed Vegetable Tamales
Sweet Potatoes Stuffed with Black Beans and Quinoa
Zucchini and Rice Casserole with Cheddar Cheese and Buttered Bread Crumbs
Chile Relleno Casserole
Vegan Pasta Bolognese
Smoky Vegan Eggplant Jambalaya
Vegan Spaghetti Squash Lasagna
Chapter 5: Seafood
Cioppino
Salade Niçoise with Oil-Packed Tuna
Shrimp Cocktail
Shrimp Scampi with Penne Pasta
Linguine with Clam Sauce
Lobster Rolls
Poached Salmon with Tarragon Aioli
Sake-Poached Sea Bass with Ginger and Green Onions
Cod Fillets with Lemon-Dill Sauce
Tilapia in Escabeche Sauce
Chapter 6: Poultry
Honey-Mustard Chicken Wings
Chicken Adobo Drumsticks
Shredded Buffalo Chicken
Chicken Meatballs in Plum Sauce
Chicken Marsala
Chicken Penne Alfredo
One-Pot Chicken, Mushroom, and Rice Casserole
Salsa Chicken with Cilantro Rice
Chicken and Sausage Paella
Chicken Tikka Masala with Basmati Rice
Lemon Chicken with Greek Salad
Whole Chicken with Caramelized Onion Gravy
Orange-Glazed Chicken
Turkey Tetrazzini
Barbecue Turkey Meatloaf
Chapter 7: Pork, Lamb, and Beef
Laab
Carnitas
Pork Tinga Tacos
Pork Ragu with Pappardelle
Hoisin-Glazed Spareribs
Cider-Braised Country-Style Ribs
Smothered Pork Chops
Sweet and Sour Pork with Pineapple and Bell Peppers
Pork Loin with Apple Cider and Rosemary
Bigos (Pork and Sausage Stew)
Shepherd’s Pie
Lamb and Zucchini Meatballs with Cucumber-Yogurt Sauce
Lamb and White Bean Tagine
Lamb Shanks with Tomato Sauce
Albondigas in Chipotle Tomato Sauce
Classic Beef Stew
Thai Massaman Curry Beef with Winter Squash
Beef Goulash
Ground Beef Stroganoff
Porcupine Meatballs
Ground Beef Tacos
Sriracha Sloppy Joes
Mini Lasagna Bolognese
Smoky Brisket
Corned Beef
Pepperoncini Pot Roast
Rosemary-Dijon Pot Roast
Red Wine Short Ribs
Chapter 8: Vegetables and Side Dishes
Sweet Chili Brussels Sprouts
Broccoli with Bacon
Cauliflower “Rice”
Grilled Artichokes with Lemon Aioli
Artichoke-Spinach Dip
Collard Greens with Ham
Caramelized Onion Dip
Creamed Spinach
Creamed Corn
Celery Root Puree
Orange-Braised Fennel and Shallots
Corn on the Cob with Cotija and Lime Mayonnaise
Succotash
Green Beans Amandine
Asparagus with Grated Eggs and Lemon Vinaigrette
Ratatouille
Steamed Butternut or Spaghetti Squash
Maple-Butternut Puree
Carrots Glazed with Honey and Thyme
Beet Salad with Goat Cheese and Arugula
Steamed Potatoes (Regular and Sweet)
Classic Potato Salad
Creamy Mashed Potatoes
Crispy Smashed Potatoes
Oven-Baked Home Fries
Chapter 9: Drinks and Desserts
Hot Cocoa
Spiced Cider
Mulled Wine
Coconut Yogurt–Orange Ice Pops
Rice Pudding
Chocolate Bread Pudding
Peach Cobbler
Grain-Free Apple Spice Cake
Classic New York Cheesecake with Cherry Compote
Triple Chocolate Cheesecake
Fudge Brownie Cake with Toasted Walnuts
Glazed Orange Pound Cake
Pantry
Vegetable Broth
Mushroom Broth
Beef Bone Broth
Chicken Broth
Roasted Turkey Broth
Marinara Sauce
Bolognese Sauce
Bruschetta Sauce
Salsa Roja
Stewed Tomatoes
30-Minute Caramelized Onions
Ghee
Mango Chutney
Cranberry Chutney
Stone Fruit Jam
Mixed Berry Jam
Hot Pepper Jelly
Basque Red Wine Jelly
Dill Pickle Spears
Bread-And-Butter Pickle Chips
Pickled Red Onions
Pickled Jalapeños and Carrots (Escabeche)
Pickled Beets
Dilly Beans
Applesauce
Using Frozen Meat
Using Tomato Products and Dairy
Cooking Charts
Acknowledgments
About the Author
Index
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