InstantPot IP-LUX60 Quick guide

Instant Pot Electric Pressure Cooker Recipes
Electric Pressure Cooker Recipes
2nd Edition
In collaboration with
Laura Pazzaglia,
Maomao Mom,
Jill Nussinow,
Barbara Schieving, and
Chef AJ.
The copyright of each recipe belongs to the author respectively. The copyright of
the timing tables and this compilation belong to Instant Pot Company.

Instant Pot Electric Pressure Cooker Recipes
2
Foreword
Thank you for your purchase of the Instant Pot, a state of the art cooking appli-
ance that is designed to replace several appliances in your kitchen and produce
the tastiest, most nutritional food possible in a safe, convenient and dependable
way.
Since electric pressure cookers are a relatively recent invention, recipes for this
miracle appliance can be rather scarce. Chefs and authors are just beginning to
develop and publish recipes that are tailor made for the awesome advantages
of cooking with an electric pressure cooker.
To help with that matter, we have invited five pioneer chefs and authors who
have created a wide variety of delicious recipes in various cuisines specifically
designed for your Instant Pot.
In this booklet, we will introduce you to:
 Laura Pazzaglia is an undisputed expert on pressure cookers and pres-
sure cooking. You'll enjoy her fresh perspective on European and Ameri-
can cuisines at www.HipPressureCooking.com.
 Maomao Mom is a scientist at National Research Council Canada and
a food lover. She has turned traditional Chinese recipes into step-by-
step guides that may be reproduced by everyone. You can find a huge
collection of recipes on her bilingual site at www.MaomaoMom.com.
 Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian
whole food meals. She recently published a popular book "The New
Fast Food" which can be found at www.TheVeggieQueen.com.
 Barbara Schieving loves both pressure cooking and baking. Her site
www.PressureCookingToday.com has recipes for every meal of the day.
 Chef AJ, the author of a wonderful book “UNPROCESSED”, is a great
educator of plant-based whole food. You can find more of her videos
and recipes at www.EatUnprocessed.com.
We hope you enjoy the recipes they have been kind enough to provide for this
booklet and we encourage you to visit their websites to explore a growing num-
ber of new recipes.
All recipes here assume the cooking pressure being in the range of 10.15~11.6
psi , applicable to Instant Pot IP-CSG, IP-LUX, IP-DUO and IP-Smart at “High Pres-
sure” setting.
Happy Pressure Cooking!

Instant Pot Electric Pressure Cooker Recipes
3
Introduction 4
Ginger & Butternut Squash Soup 5
New England Clam Chowder 6
Black Bean Soup 7
Red Lentil Chili 8
1-Minute Quinoa 9
Perfect Basmati Rice 10
Perfect Jasmine Rice 10
Perfect Brown Rice 10
Italian Cannellini & Mint Salad 11
Not Re-Fried Beans! 12
Cauliflower and Citrus Salad 13
Porcini Mushroom Pate’ Spread 13
Sicilian Vegetable Medley 14
Roast Baby Potatoes 15
Classic Mashed Potatoes 15
Cranberry Braised Turkey Wings 16
Moroccan Lamb Tajine 17
Coconut Fish Curry 18
Ligurian Lemon Chicken 19
Beef Roast with Potatoes & Carrots One Pot 20
Steamed Ribs with Glutinous Rice 21
Braised Beef Shank 22
Purple Yam Barley Porridge 23
Turnip Cake 24
Three-Minute Steel Cut Oats 26
Easy Chile Colorado Smothered Burritos 27
Kālua Pork 28
Red Wine Poached Pears 29
Stuffed Peaches 29
Creme Brulee 30
Cooking Time Tables 31
Table of Contents

Instant Pot Electric Pressure Cooker Recipes
4
With this booklet we hope to introduce you the
many ways to use Instant Pot.
Pressure cooking is...
FAST!
The contents of the cooker cook at a higher
temperature than what can be achieved at a
conventional boil—so more heat means more
speed. Pressure cooking is about twice as fast as
conventional cooking (sometimes, faster!)
HEALTHY
Pressure cooking is one of the healthiest cooking
methods. According to a study published in the
Journal of Food Science, pressure cooking
preserves 90-95% of the vitamins. The extra speed
and heat of pressure cooking practically flash-
cooks vegetables allowing them to retain more
vitamins than say.. boiling (which only keeps 40-
75%), or even conventional steaming (75-90%)!
GREEN
Pressure cookers need less energy/electricity to
operate during the cooking process. Less heat and
less time translate to a 70% energy savings over
conventional cooking.
EASY
Pressure cooking isn’t complicated at all. Push a
button to reach pressure and flip a switch to
release it. It’s really is easy as 1, 2, 3 and 4!
CLEAN
No more spill-overs in the oven or splatters on your
cooktop. Pressure cooking contains all of the
splatters you would ordinarily get from
conventionally boiling food.
SAFE
Modern pressure cookers have redundant safety
systems to ensure that if one should fail, another will
kick-in. They are absolutely fool-proof!
1
Add ingredients and
liquid to Instant Pot.
2
Select cooking
program.
3
4
Release pressure
and serve!
Continue your daily
life until it beeps.
Got a question about Instant
Pot?
Visit us at: www.InstantPot.com
Got a question about pressure
cooking?
Have a look at:
www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
5
P
ress [Saute] to pre-heat the cooker. When the
words “Hot” appear on the display add the
onions sage, salt and pepper and saute. When the onions are soft, scoot
onions aside and add handful of squash cubes to cover the bottom, let brown
for about 5 minutes stirring infrequently. Next, add the rest of the squash,
ginger, nutmeg, and stock.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
buttons to choose 10 minutes pressure cooking time.
When time is up, open the cooker using Quick Release (see, below).
Fish out the woody sage stem. With an immersion blender puree' the contents of the
cooker.
Garnish with a few toasted pumpkin seeds.
Serves 4-6
2 kilo (4 lbs.) butternut
squash, peeled, seeded and
cubed
1 sprig sage
1 large onion, chopped
2 cm (3/4") fresh ginger
1/4 tsp, nutmeg
4 cups vegetable stock
olive oil
salt and pepper to taste
1/2 cup toasted pumpkin (or
squash) seeds, for garnish
INSTANT TIP: Three Ways to Open the Cooker
Quick Release - Release pressure instantly, by pressing [Cancel] and then twisting
the steam release handle on the lid to “Venting” position.
Natural Release - Continue cooking using the cooker’s residual heat and steam,
by pressing [Cancel]and waiting for the pressure to come down on its own and
the lid to un-lock—this will take about 20 minutes (more if the cooker is very full).
10-minute Natural Release - Let the cooker go into “Keep Warm” mode and
count 10 minutes. Then press [Cancel] and twist the steam release handle on the
lid to “Venting” position.
Ginger & Butternut Squash Soup By Laura Pazzaglia
Find more recipes by Laura at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
6
New England Clam Chowder By Laura Pazzaglia
I
n the cold pressure cooker, with the top off, add
the bacon. Then press [Saute] and then [Adjust]
until the selection goes to “Less”. When the bacon
releases its fat and it begins to sizzle, add the onion,
salt and pepper.
Raise the heat by pressing [Cancel] and then [Saute].
When the onions have softened, add the wine and
scrape all of the brown delicious bits off the bottom of
the cooker to incorporate into your sauce. Let the wine evaporate almost completely
and then add the diced potatoes, clam juice (if you do not have 2 cups of juice,
compensate the rest with water), Bay Leaf, Thyme, and Cayenne Pepper.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 5 minutes pressure cooking time.
When time is up, open the cooker using Quick Release (see page 5).
While pressure cooking, make a roux to thicken the chowder by blending equal
amounts of butter and flour over low heat and stirring constantly with a small wooden
spoon until they are both well blended.
To the uncovered cooker add the roux, milk, cream and strained clams. Press [Saute’]
and simmer all of the ingredients in the pressure cooker for about 5 minutes or until
thickened to the desired consistency.
Serve garnished with soup crackers or inside a bread bowl.
Serves 4 -6
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
300 g (11 oz) strained frozen
or canned clams
2 cups clam juice (or liquid
from packaged clams plus
water)
1 cup, smoked and cured
bacon cubed
1 onion, finely chopped
1/2 cup of white wine
2 medium potatoes, cubed
1 bay leaf
1 sprig thyme
1 pinch, cayenne pepper (or
red pepper flakes)
1 cup of milk
1 cup of cream
1 tbsp butter
1 tbsp flour

Instant Pot Electric Pressure Cooker Recipes
7
Photo Here
Black Bean Soup By Jill Nussinow
I
love the flavors in black bean soup. This one is quite
simple and a case of ingredient synergy.
Cooking Method: 7 minutes soup program;
Natural pressure release
Directions:
Drain the soaking liquid from the beans and set the
beans aside.
Heat the oil in the cooker with Instant Pot [Sauté] function. Add the onion and sauté for
2 minutes. Add the garlic, cumin and chipotle powder. Add the beans, broth, bay leaf
and oregano and stir well.
Lock on the lid in place and set the cooker to “Soup” for 7 minutes. When the 7 minutes
is up, let the pressure come down naturally.
When you are able, carefully remove the lid, tilting it away from you. Remove the bay
leaf. At this point, you can mash the beans with a potato masher or use an immersion
blender, or just keep the soup, as is. Add salt, to taste.
Garnish with a dollop of soy yogurt or sour cream and a sprinkle of cilantro.
Serves 4-6.
Jill recently published a popular book "The New Fast Food" available in print from
Amazon. You can find more recipes at www.TheVeggieQueen.com
Ingredients:
1½ cups dry black beans,
soaked overnight or all
day
1 tbsp oil
1 cup coarsely chopped
onion
3 cloves garlic, minced
1 tbsp ground cumin
¼ tsp chipotle powder or
smoked paprika
6 cups vegetable broth
1 large bay leaf
2 tsp dried oregano leaves or
2 tbsps fresh
½–2 tsp salt, to taste
Soy yogurt or sour cream
Chopped cilantro (garnish)

Instant Pot Electric Pressure Cooker Recipes
8
Red Lentil Chili by Chef AJ
P
reperation:
Blend the
dates, garlic,
red bell pep-
per and to-
matoes in a blender
until smooth.
Place all remaining
ingredients in Instant
Pot and cook on high
for 10 minutes.
Let pressure release
naturally or quick re-
lease and enjoy imme-
diately. Served over a
baked potato and
sprinkled with some
faux parmesan, this absolutely rocks!!!
Faux Parmesan
This is much more economical
than the store bought version
Ingredients:
1 - cup raw nuts or seeds or a
combination (e.g. walnuts,
almonds, sunflower seeds)
1/2 cup nutritional yeast
1 Tablespoon salt-free season-
ing (I prefer Benson’s Table
Tasty)
Preparation:
In a food processor fitted with the “S” blade or in a blend-
er, combine all ingredients until a powdery texture is
achieved. If you like it more chunky, process less.
Chef AJ’s Note:
You can also use store bought almond flour in place of the almonds. We use this on
everything from air popped popcorn to potatoes to steamed veggies and as a topping
on chili and soups.
You can find more Chef AJ’s recipes and videos at www.EatUnprocessed.com.
Ingredients:
One pound of red lentils
7 cups of water
2 -14.5 ounce cans of salt-
free diced tomatoes (fire
roasted preferred)
1 –6 ounce can of salt-free
tomato paste
10 ounces of chopped
onion (approximately one
large)
One pound of red bell
pepper, (approximately 2
large)
3 ounces of pitted dates
(approximately 12 Deglet
Noor or 6 Medjool)
8 cloves of garlic, finely
minced
4 Tablespoons Apple Cider
Vinegar
1.5 Tablespoons Parsley
Flakes
1.5 Tablespoons Oregano
1.5 Tablespoons Salt-free
Chili Powder
2 teaspoons
smoked paprika (different
than regular paprika)
½ teaspoon chipotle pow-
der (or more to taste)
¼ teaspoon crushed red
pepper flakes (or more to
taste)

Instant Pot Electric Pressure Cooker Recipes
9
1-Minute Quinoa By Laura Pazzaglia
I
n the pressure cooker add the quinoa, lime zest, salt
and water.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 1 minute pressure cooking time.
When time is up, open the cooker using 10-minute Natural Pressure Release (see page
5).
Mix with Lime juice and season with any additional salt to taste.
Serve at room temperature or chilled with seasonal vegetables.
Serves 4 -6
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
Rinse quinoa well under
water until it runs clear (a
few minutes) before cooking
so that you can remove the
"saponin", a natural insect
repellent. It is not necessary
to soak quinoa before
cooking.
1 cup quinoa (any color),
rinsed well
1 pinch of salt
1.5 cups of water
1 Lime, zested and squeezed
INSTANT TIP: Measure Grains
To keep your pressure cooked grains from getting mushy, pay
very close attention to the liquid to grain ratios in a recipe—
they should be measured exactly! This can also be done
without a measuring cup—just be sure to use the same glass
or container to measure both the grain and the liquid.

Instant Pot Electric Pressure Cooker Recipes
10
Perfect Basmati Rice By Laura Pazzaglia
R
inse the rice in a fine-mesh strainer and soak
covered in fresh water for 15 minutes.
Strain the rice and add to the Instant Pot—being careful to remove any stray
grains from the top edge of the inner pot. Add water.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to
choose 4 minutes pressure cooking time.
When time is up, open the cooker using the 10-minute Natural Pressure Release (see
page 5). Serves 4.
2 cups Basmati Rice
3 cups Water
Perfect Jasmine Rice By Laura Pazzaglia
R
inse the rice in a fine-mesh strainer.
Strain the rice and add to the Instant Pot—
being careful to remove any stray grains from the top edge of the inner pot.
Add water.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to
choose 4 minutes pressure cooking time.
When time is up, open the cooker using the 10-minute Natural Pressure Release (see
page 5). Serves 4-6.
3 cups Jasmine Rice
3 cups Water
Perfect Brown Rice By Laura Pazzaglia
A
dd rice to the Instant Pot—being careful to
remove any stray grains from the top edge
of the inner pot. Add water.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-]
button to choose 22 minutes pressure cooking time.
When time is up, open the cooker using the 10-minute Natural Pressure Release (see
page 5). Serves 4.
2 cups Brown Rice
2.5 cups Water
INSTANT TIP: Perfect Timing
Carefully follow the cooking times and opening methods
indicated for the rice recipes for best results.
Laura writes recipes that can be used both in stove top and electric pressure cook-
ers. Find more recipes at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
11
Italian Cannellini & Mint Salad By Laura Pazzaglia
T
o the pressure cooker add the soaked beans, water, garlic clove and bay leaf.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-]
button to choose 8 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Strain the beans and mix with mint, vinegar, olive Oli, salt and pepper.
1 cup dry Cannellini Beans,
soaked
4 cups water
1 Garlic clove, smashed
1 Bay Laurel Leaf
1 sprig Fresh Mint,
1 dash Vinegar
1 generous swirl of Olive Oil
Salt and Pepper
INSTANT TIP: Half full for Beans and Grains!
Never fill the Instant-pot more than half-way with beans or
grains and their cooking liquid—they need room to expand!
INSTANT TIP: Don’t Spray Foam—go Natural
Whenever possible, use the natural release when pressure cooking
beans and grains—they generate lots of foam, and releasing pressure
through the valve may spray that foam out! If you’re in a hurry use
Quick release but do it slowly and stop immediately when foam exits
the pressure release valve—then begin again after waiting 30
seconds.
Laura writes recipes that can be used both in stove top and electric pressure cook-
ers. Find more recipes at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
12
Not Re-Fried Beans! By Laura Pazzaglia
P
ress [Saute] to pre-heat the cooker. When the words “Hot” appear on the
display add the oil and saute the onion, cilantro stems, chipotle and cumin
until the onions just begin to soften. Add the beans and water.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or
[-] button to choose 10 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Remove a heaping spoonful of beans (for garnish) and sprinkle the rest in the cooker
with salt, and mash using a potato masher to the desired consistency.
Serve sprinkled with whole beans, parsley and an optional dollop of sour cream.
Serves 6-8.
1 tbsp vegetable oil
1 onion, chopped
1 bunch cilantro (or parsley),
stems and leaves divided
and chopped
¼ tsp chipotle powder
1/2 tsp cumin
2 cups dry borlotti, pinto or
kidney beans, soaked
2 cups water
1 tsp salt
INSTANT TIP: Forget to soak beans?
Get the same benefits of an overnight soak (less gas and better looking
beans) by quickly pre-cooking the beans.
Put rinsed dry beans in the Instant Pot. For each cup of beans add four of
water and one tsp of salt. Pressure cook in manual mode for 4 minutes
and then do not open until the "keep warm" timer has reached 10
minutes. Strain and rinse the beans (discard the liquid). They may look a
little wrinkled but can be used in recipes calling for "soaked" beans.
Laura writes recipes that can be used both in stove top and electric pressure cook-
ers. Find more recipes at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
13
Cauliflower and Citrus Salad Both recipes by Laura Pazzaglia
T
o the pressure cooker add the cauliflower and
broccoli florets.
Close and lock the lid of the Instant Pot. Press
[Manual] and then use the [+] or [-] button to
choose 7 minutes pressure cooking time. In the
meantime, make the Vinaigrette by combining the
anchovies, hot pepper, capers, olive oil, salt and
pepper. When time is up, open the cooker using Quick
Pressure Release (see page 5). Strain out the vegetables
and mix with the vinaigrette and orange slices.
1 Small Cauliflower, cut into
florets
1 Small Romanesco
Caulifower, florets divided
500g (1lb.) Broccoli Florets
1 cup water
2 Seedless Oranges, peeled
and sliced thinly
For the Vinagrette :
1 Orange, zested and
squeezed
4 Anchovies
1 Hot Pepper (fresh if
possible), sliced or chopped
according to preference
1 Tbsp of Capers conserved
in salt and un-rinsed
4 Tbsp of Extra Virgin Olive Oil
Salt and Pepper to Taste
Porcini Mushroom Pate’ Spread
I
n a one-cup heat-proof measuring cup add dry porcini
up to the 3/4 mark. Then, pour boiling water . Cover
tightly and set aside.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add the butter and olive oil.
Then, saute the shallot until it begins to soften. Add the fresh
mushrooms and saute'until at least one side is golden brown.
Pour in the wine and let it evaporate completely. Then, the
porcini mushrooms and their soaking liquid, salt, pepper and
bay leaf.
Close and lock the lid of the Instant Pot. Press [Manual] and
then use the [+] or [-] button to choose 12 minutes pressure
cooking time. When time is up, open the cooker using
Quick Pressure Release (see page 5).
Remove and discard the bay leaf. Add the olive oil and
puree' the contents using an immersion blender.
30 grams (3/4 cup) dry
porcini mushrooms, rinsed
1 cup water, boiling
1 Tbsp un-salted butter
1 Tbsp olive oil
1 shallot, sliced
500g (1 lb.)white
mushrooms, thinly sliced
1/4 cup dry white wine
1 1/2 tsp salt
1/2 tsp white pepper
1 bay leaf
1 Tbsp olive oil
3 Tbsp Parmigiano
Reggiano cheese, finely
grated

Instant Pot Electric Pressure Cooker Recipes
14
P
ut the eggplant in a strainer and sprinkle the
cubes with salt. Leave to purge in the sink for
30 minutes.
In the pre-heated pressure cooker (in Saute
mode), on high heat without the lid, add the olive oil
and brown the vegetables. First add the eggplant and
potatoes (wait 3 minutes but keep stirring), peppers and
onions (wait another 3 minutes and keep stirring),
Zucchini (stir for another 3).
Finally, add half the chopped basil, pine nuts, raisins,
olives, capers, salt and pepper to taste.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] or [-] button to choose 6 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Transfer the contents of the pressure cooker to a serving dish to stop the vegetables
from cooking.
Serve at room temperature with a sprinkle of fresh basil and pine nuts.
1 large Eggplant, cubed
1 tsp salt
1/4 cup olive oil
1 medium pepper (red or
yellow), cut into strips
2 medium Zucchini, cut into
rounds
1 onion, cut into thin wedges
2 medium potatoes, cubed
10 cherry tomatoes, halved
1 tbsp Capers (strained and
rinsed if in oil, rinsed if in salt)
2 tbsps pine nuts (one for
cooking, one for sprinkling at
the end)
1 tbsps raisins, re-hydrated
and squeezed
¼ cup olives, pits removed
1 bunch basil, chopped (half
for cooking, half for sprinkling
at the end)
salt and Pepper to taste
INSTANT TIP: Save the Nutritious Cooking Liquid
Vegetables release plenty of water when pressure cooked—this water is
filled with vitamins, and minerals too. Save it, and then use it in another
recipe in place of stock.
Sicilian Vegetable Medley By Laura Pazzaglia
Find more recipes by Laura at www.HipPressureCooking.com

Instant Pot Electric Pressure Cooker Recipes
15
Roast Baby Potatoes Both recipes by Laura Pazzaglia
P
ress [Sauté] to pre-heat the cooker. When the words “Hot” appear on the
display add the vegetable oil. Then add the potatoes, garlic and rosemary.
Roll the potatoes around and brown the outside on all sides (8-10 minutes).
Then, with a sharp knife, pierce in the middle of each potato (do not stir the
potatoes, anymore). Pour in the stock.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-] but-
ton to choose 11 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Remove the outer skin of the garlic cloves (and serve garlic whole or smash, to taste).
Then, sprinkle everything with salt and pepper and serve! Serves 4-6.
5 Tbsp vegetable oil
1 k (2 lbs) baby or fingerling
potatoes
1 sprig, rosemary
3 garlic cloves (outer skin on)
1 cup stock
salt and pepper to taste
Classic Mashed Potatoes
P
lace the washed potatoes in the Instant Pot,
pour on the water and sprinkle with salt.
Close and lock the lid of the Instant Pot. Press
[Manual] and then use the [+] or [-] button to
choose 20 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Transfer potatoes to mixing bowl, reserving the cooking water remove the skins while
they are still hot.
Add two tbsps of the cooking liquid and two of cream and begin mashing with a potato
masher. Continue adding small quantites of the cooking liquid and cream until the
desired consistency is reached. Add any additional salt and pepper to taste.
Find more electric pressure cooker recipes at www.HipPressureCooking.com
5-8 medium potatoes
2 cups water
1 tsp salt
100 ml. (4 oz.) cream
salt and pepper to taste

Instant Pot Electric Pressure Cooker Recipes
16
Cranberry Braised Turkey Wings By Laura Pazzaglia
P
ress [Saute] to pre-heat the cooker. When the
words “Hot” appear on the display melt the
butter and swirl the olive oil. Brown the turkey
wings on both sides adding salt and pepper to
taste (working in batches, if needed). Make sure that the
skin side is nicely colored. Remove the wings briefly from
the cooker and add the onion, then on top of that add
the wings (pretty browned skin side, pointing up), cranberries, walnuts, a little bundle of
Thyme. Pour the orange juice and stock over the turkey.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 20 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Remove the thyme bundle and carefully remove the wings to a serving dish (they may
be so tender they could fall apart). Slide the serving dish under the broiler for about 5
minutes or until the wings are sufficiently caramelized.
In the meantime, reduce the contents of the cooker to about half by keeping the
cooker uncovered and pressing [Saute’]. Pour the reduced liquid, walnuts, onions and
cranberries over the wings and serve.
Serves 6-8.
Note: Turkey wings can be fully cooked in 20 minutes while the legs (almost 6"
across) require 30 minutes and boneless turkey breasts only needs about 7 . Use only the
same cut of turkey for this recipe to ensure even cooking.
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
2 Tbsp Butter
2 Tbsp Oil
4 Turkey wings (2-3 lbs or 1 to
1 ½ kilos)
Salt and Pepper, to taste
1 cup Dry Cranberries or
(soaked in boiling water for 5
minutes) or 1 1/2 cup Fresh
Cranberries or 1 cup of
canned cranberries, rinsed
1 med Onion, roughly sliced
1 cup shelled Walnuts
1 cup Freshly Squeezed
Orange juice (or prepared
juice with no added sugar)
1 cup vegetable stock
1 bunch Fresh Thyme

Instant Pot Electric Pressure Cooker Recipes
17
Moroccan Lamb Tajine By Laura Pazzaglia
M
ix the ground cinnamon, turmeric, ginger,
garlic with 2 spoons of olive oil to make a
paste, cover the meat with this paste and
set aside.
Put the dried prunes in a bowl, and cover with boiling
water cover and, set aside.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add two swirls of olive oil and
onions and let them cook until softened (about 3
minutes). Pour out the onions, and set aside. Add the
meat, and brown on all sides (about 10 minutes). Then, de
-glaze the pressure cooker with the vegetable stock,
ensuring to scrape the bottom well and incorporating any brown bits into the rest of the
sauce. Then, add the onions, bay leaf and cinnamon stick.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 35 minutes pressure cooking time.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Add rinsed and drained prunes, honey and reduce the liquid by pressing [Saute’] and
simmering everything together(about 5 minutes). Fish out the bay leaf and cinnamon
stick.
Sprinkle with toasted almonds and sesame seeds and serve.
Serves 4-6.
Laura has a growing collection of electric pressure cooker recipes at
www.HipPressureCooking.com
2.5 -3 (1 to 1 ½ kilos) lbs
lamb shoulder, cut into
pieces
1 Tsp cinnamon powder
1 Tsp ginger powder
1 Tsp turmeric powder
1 Tsp cumin powder
2 gralic cloves, crushed
2 onions, roughly sliced
10 oz or 300g prunes, soaked
(or a mix of dry apricots and
raisins)
1 bay leaf
1 cup vegetable stock
1 cinnamon stick
3 Tbsp honey
salt & pepper to taste
3.5 oz (100g ) Almonds,
shelled, peeled and toasted
sesame seeds
olive oil

Instant Pot Electric Pressure Cooker Recipes
18
Coconut Fish Curry By Laura Pazzaglia
P
ress [Sauté] to pre-heat the cooker. When the
words “Hot” appear on the display add a swirl
of oil and then drop in the curry leaves and
lightly fry them until golden around the edges
(about 1 minute). Then add the onion, garlic and ginger
and sauté until the onion is soft. Add all of the ground
spices: Coriander, Cumin, Turmeric, Chili Powder and
Fenugreek and sauté them together with the onions until
they have released their aroma (about 1 more minute).
De-glaze with the coconut milk making sure to un-stick
anything from the bottom and incorporate it in the
sauce. Add the Green Chiles, Tomatoes and fish piec-
es. Stir to coat the fish well with the mixture.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] or [-] button to choose 3 minutes
pressure cooking time.
When time is up, open the cooker using Quick Pressure
Release (see page 5).
Add salt to taste and sprits with lemon juice just before
serving.
Variation: Coconut Chicken Curry
Instead of white fish filet’s use three chicken breast filet’s. Follow the rest of the
procedure as written, but pressure cook for 7 minutes.
Find more recipes like this at www.HipPressureCooking.com
750g (1.5 lbs) white fish fillets,
rinsed and cut into bite-size
pieces (fresh or frozen and
thawed)
1 heaping cup cherry
tomatoes
2 green chiles, sliced into
strips
2 medium onions, sliced into
strips
2 garlic cloves, finely
chopped
1 Tbsp freshly grated ginger,
or 1/8 tsp ginger Powder
6 curry leaves, or bay leaves,
or kaffir lime Leaves, or basil
1 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp chili powder , or 1 tsp of
Hot Pepper Flakes
1/2 tsp ground fenugreek
OR
3 Tbsp of curry powder mix.
(instead of the 5 spices
noted above)
2 cups un-sweetened
coconut milk (about 1 small
can)
2 tsps salt to taste
Lemon juice to taste

Instant Pot Electric Pressure Cooker Recipes
19
Ligurian Lemon Chicken By Laura Pazzaglia
P
repare the marinade by finely chopping
together the garlic, rosemary, sage, and
parsley. Place them in a container and add the
lemon juice, olive oil, salt and pepper. Mix well
and set aside.
Place the chicken in a deep dish and cover well with the
marinade. Cover with plastic wrap, and leave to
marinate in the refrigerator for 2-4 hours.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add a swirl of olive oil and
brown the chicken pieces on all sides for about 5 minutes
and set aside
De-glaze the cooker with the wine until it has almost all evaporated (about 3 minutes).
Add the chicken pieces back in - this time being careful with the order. Put all dark-
meat (wings, legs, thighs) first, and then delicately drape the chicken breasts on top so
that they do not touch the bottom of the pressure cooker. Pour the marinade left in the
dish and stock on top.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 12 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Take the chicken pieces out of cooker and place covered on a serving dish. Reduce
the liquid in the pressure cooker, by pressing [Saute] to 1/4 of its amount or until it
becomes thick and pour over chicken.
To serve, sprinkle with fresh rosemary, olives and fresh lemon slices. Serves 4-6.
Find more electric pressure cooker recipes at www.HipPressureCooking.com
For Marinade:
4 Lemons, three juiced and
one for garnish
2 Garlic Cloves
3 sprigs of Fresh Rosemary
(two for chopping, one for
garnish)
2 sprigs of Fresh Sage
1/2 bunch of Parsley Leaves
and stems
4 Tbsp Extra Virgin Olive Oil
salt and pepper
1 Chicken, cut into 8 parts or
package of bone-in chicken
pieces,
1/2 cup of Dry White Wine
1 cup stock (or water)
100g (4oz) Black Gourmet
Salt-Cured Olives
(Taggiesche, French, or
Kalamata)

Instant Pot Electric Pressure Cooker Recipes
20
Beef Roast with Potatoes & Carrots One Pot Meal
P
ress [Saute] to pre-heat the cooker. . When the
words “Hot” appear on the display add a swirl
of olive oil and sear the roast well on all sides.
De-glaze the cooker with chicken stock.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] button to choose 45-50 minutes
pressure cooking time (depending on the thickness).
When time is up, open the cooker using Quick Pressure Release (see page 5).
Add the potatoes and place the whole carrots on top - work quickly.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [-] button to
choose 10 minutes pressure cooking time
When time is up, open the cooker using Quick Pressure Release (see page 5).
Remove the carrots to a serving platter and slice them. Remove the potatoes with a
slotted spoon and place on the serving platter. Take out the roast, and place on a
plate tented with aluminum foil to rest.
Filter the cooking liquid through a fine sieve and put it back in the Instant Pot. Add the
wine and butter and reduce the liquid in the pressure cooker, without the lid, to about
half by pressing [Saute].
Slice roast and serve on platter with carrots and potatoes. Drizzle with the reduced
cooking liquid and sprinkle with thyme and nuts.
Serves 6-8.
More of Laura’s recipes can be found at www.HipPressureCooking.com
1-2kg (2-4lb) Beef Roast, no
longer than the pressure
cooker is wide!
1 1/2 cup Stock
1 Tbsp Olive Oil
1k (2lbs) Potatoes, roughly
cubed
500g (1lb) thick Carrots,
peeled
1 bunch of parsley, chopped
1 cup red wine
4 tbsps unsalted butter
2 Tbsp Fresh Thyme
4 Tbsp chopped pistachio
By Laura Pazzaglia