The Ultimate Instant Pot Healthy Cookbook, 150 Deliciously Simple Recipes for Your Electric Pressure Cooker by Morante, Coco -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction How to Use the Instant Pot Chapter 1: Breakfast

Butternut Squash Steel-Cut Oatmeal Banana Oatmeal with Strawberry-Chia Jam Barley Bowls with Sunny Eggs and Tamari Quinoa Muesli Breakfast Bowls Soft- or Hard-Boiled Eggs Soft-Boiled Eggs in Yogurt Sauce Corn and Zucchini Omelet with Smoked Salmon Crustless Ham and Swiss Quiche Sweet Potato and Arugula Frittata Broccoli-Cheddar Egg Muffins Yogurt Yogurt Bowl with Ginger-Almond Granola Chocolate and PB Yogurt Smoothie Whole-Wheat Matzo Brei Apple-Cinnamon French Toast Casserole Yeasted Buckwheat Waffles

Chapter 2: Beans, Grains, and Pastas

Basic Beans Mixed-Bean Salad Toasted Sesame Miso Hummus Balsamic and Butter Lentils Refried Black Beans Basic Rice Cajun-Spiced Red Beans and Rice Spinach and Pea Risotto Double Mushroom Risotto Brown Rice Nori Rolls Chickpea and Brown Rice Tabbouleh Wild Rice Salad with Cranberries and Oranges Basic Whole Grains Sunshine Salad with Bulgur, Kale, and Mango Quinoa with Pears and Walnuts Farro Salad with Romaine, Raisins, and Almond Feta Vegan Mac ’n’ Greens Winter White Pasta Salad Whole-Wheat Penne Arrabbiata

Chapter 3: Soups and Chilis

Beet Borscht Winter Squash Miso Soup Cream of Zucchini Soup Tomato–Red Pepper Bisque with Basil Oil Green Minestrone Pasta, Bean, and Sausage Soup Red Lentil and Spinach Soup Greek Lentil Soup Hearty Multibean Soup Sweet Potato Soup Roasted Garlic and Potato Soup Cabbage and Potato Soup Vegan Red Pozole Vegetable Beef Soup Chicken Drumstick Soup Chicken Pho Vegan Soy Curls Chili Tomatillo Chicken Chili Tri-Tip and Bean Chili

Chapter 4: Vegetarian

Avocado Egg Salad Sandwiches Seitan Chickpea Chorizo Sausages Falafel-Spiced Chickpea Pita Pockets Mixed-Vegetable Korma BBQ Jackfruit Bowls with Alabama Sauce Josephine’s Special Tamale Casserole Vegan Salisbury Steak Cheesy Loaded Potato Casserole “Chick’n” and Brown Rice Pilaf Black-Eyed Peas and Kale Sesame Peanut Noodles with Seared Tofu Korean Hot Pot with Tofu and Mushrooms Garden Patch Jambalaya Steamed Butternut or Spaghetti Squash Spaghetti Squash Marinara with Vegan Parmesan Cheese

Chapter 5: Seafood

Mussels with Tomatoes and White Wine Broth Shrimp and Avocado Toast Shrimp Ceviche with Sweet Potatoes and Corn Cioppino Pasta Seafood Risotto New England Fish Chowder Cod and Shrimp Stew with Tomatoes and Saffron Fish Taco Salads with Fresh Mango Salsa Salmon and Spinach Patties Poached Salmon with Basil Vinaigrette Thai Green Curry Tilapia

Chapter 6: Poultry

Sweet and Spicy Chicken Wings Honey Mustard Chicken Tenders and Slaw Buffalo Chicken Lettuce Cups Antipasto Chicken Chopped Salad Za’atar-Spiced Chicken Salad with Tahini Dressing Greek Chicken Meatballs Dairy-Free Pesto Chicken Penne Chicken, Chickpea, and Carrot Plov Spicy Sesame Peanut Chicken Salsa Chicken and Supercharged Rice Southern Smothered Chicken Chicken Cutlets in Tuscan Cream Sauce Chicken and Mushroom Goulash Whole Chicken in a Hurry Tandoori-Spiced Chicken Thighs Paella Turkey Meatballs Chipotle Turkey Sloppy Joes

Chapter 7: Pork, Lamb, and Beef

Pork Chops Marsala Pork Chops with Cumin and Coriander Pork with Balsamic and Cherries Crispy Pulled Pork Gyros Ground Pork Bolognese Honey Dijon Baby Back Ribs Spanish-Style Pork and White Beans Braised Pork Shoulder with Chinese Black Bean Sauce Pork Loin with Lemon, Capers, and Artichokes Irish Lamb Stew Cabbage Roll Casserole Ground Beef Tostada Salads Florentine Beef Meat Loaf Beef Tips with Onion and Mushroom Gravy Sweet Potato Cottage Pie Shredded BBQ Pot Roast Cincinnati Chili Mac Beef and Spinach Lasagna Indian-Style Beef Curry

Chapter 8: Vegetables and Side Dishes

Pan-Grilled Artichokes with Curry Dip Asparagus with Vegan Aioli Baby Carrots with Honey Lemon Butter Broccoli with Crispy Garlic Chips Everything Brussels Sprouts Cauliflower Carrot Mash Cauliflower Florets with Herbed Butter Celery Root Salad Italian Braised Green Beans and Tomatoes Chimichurri Corn on the Cob Crunchy Vegetable Dip Bacon-Braised Beets and Greens Vegan Creamed Spinach Giardiniera Salad Zucchini with Olive Oil and Parsley Steamed Potatoes (Regular and Sweet) Beet, Carrot, and Potato Salad Crispy Sriracha Potatoes Mashed Sweet Potatoes Jojo Potatoes

Chapter 9: Drinks and Desserts

Mulled Apple Cider with Oranges and Rosemary Hot Cranberry Cocktail Virgin Toddy Tonic Frozen Yogurt Fudge Ice Pops Coconut Bulgur Pudding Wine-Poached Pears Pink Applesauce Dried Fruit Compote Cinnamon Raisin Bread Pudding Glazed Honey-Lemon Cake Gluten-Free Chocolate Cake Greek Yogurt Cheesecake Flourless Chocolate Torte

Chapter 10: Pantry

Low-Sodium Chicken Bone Broth Low-Sodium Roasted Beef Bone Broth Low-Sodium Vegetable Broth Roasted Garlic Salsa Picante Tahini Dressing Tzatziki Basil Oil Dill Pickle Chips Cashew Sour Cream Vegan Parmesan Cheese Almond Feta Cheese

Cooking Charts Dietary Chart Acknowledgments About the Author Index