The book features favorite restaurant recipes tweaked for the Instant Pot | To eat

Dan Dan noodles with ground pork, green onions and ginger

(Based on the recipe from PF Chang’s China Bistro)

Makes 4 servings

2 tablespoons toasted sesame oil

1 pound lean ground pork

8 medium green onions, trimmed and thinly sliced ​​(2 cups)

2 tablespoons chopped fresh peeled ginger

2 medium garlic cloves, peeled and minced (2 teaspoons)

2 tablespoons dark brown sugar

2 tablespoons thick red chili paste, preferably sambal oelek

2 tablespoons hoisin sauce

½ cup soy sauce

¼ cup dry white wine, such as a California Chardonnay

4 cups (1 litre) chicken broth

1 pound dried raw spaghetti

Grated fresh cucumber, to garnish Bean sprouts, to garnish

Sliced ​​stem

1. Set Instant Pot to Sauté for 10 minutes. While the pot is heating, heat the oil in the insert placed in a 5, 6, 8 or 10 quart Instant Pot. Crumble the ground pork and cook, stirring occasionally, until browned, about 4 minutes.

2. Stir in green onions, ginger, garlic, brown sugar, chili paste and hoisin sauce until fragrant, about 30 seconds. Stir in soy sauce and wine, scraping up browned bits from bottom of insert.

3. Pour in the broth and stir well. Continue cooking until the liquid in the pan is steaming but not simmering, about 2 minutes.

4. Spread the spaghetti over the sauce in a grid pattern, using four to six layers:

For a 5, 6, or 8 quart jar, break the dried spaghetti in half so the pieces fit together and lay flat.

For a 10-quart jar, leave the noodles as is, still arranging them in a hatched pattern.

5. Gently press the spaghetti into the sauce without pressing it to the bottom of the pan. The top pieces of spaghetti will not be in the sauce. Turn off the Sauté function and lock the lid on the pan.

6. Turn Pressure Cook on high setting for 5 minutes for Max cookware, 6 minutes for other models.

7. When the pan has finished cooking, use the quick release method to return the pressure of the pan to normal. Unlock the lid and open the cooker.

8. Switch to Sauté and sauté 5 minutes.

9. When the sauce begins to simmer, use a fork to break up the spaghetti, mixing it into the sauce. Continue cooking, stirring frequently, until the sauce has reduced to a slightly thickened sauce, about 2 minutes. Turn off the Sauté function and use heating pads or silicone oven mitts to transfer the (hot!) insert to a nearby rack to stop the cooking. Leave to cool for a few minutes, then mix well. Serve hot, garnished with grated cucumber, bean sprouts and chopped cilantro.

Recipe from “Instant Pot Bible: Copycat Recipes” (Voracious/Little Brown)

Pasta e Fagioli With Minced Beef And Fresh Basil

(Based on an Olive Garden recipe)

Makes 6 servings

1 tablespoon olive oil

1 pound lean ground beef, at least 93% lean or more

1 medium yellow or white onion, peeled and chopped (1 cup)

2 medium celery stalks, chopped (½ cup)

1 medium carrot, peeled and chopped (1/3 cup)

4 cups (1 litre) chicken broth

A 28 ounce can of diced tomatoes

packed in juice (3½ cups)

One 15 ounce can kidney beans, drained and rinsed (1¾ cups)

One 15 ounce can cannellini beans, drained and rinsed (1¾ cups)

6 ounces raw dried ditalini or tubetti pasta (i.e. tiny tubes of pasta or slightly longer tubes)

3 medium garlic cloves, peeled and minced (1 tbsp)

1 tablespoon dried Italian seasoning spice blend

½ teaspoon of table salt

½ teaspoon ground black pepper

Thinly sliced ​​fresh basil leaves, for garnish

Finely grated or grated Parmigiano-Reggiano, for garnish

1. Set Instant Pot to Saute. Set for 10 minutes.

2. While the pan is heating, heat the oil in the insert placed in a 5, 6, 8 or 10 quart Instant Pot. Crumble the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.

3. Stir in onion, celery and carrot. Cook, stirring often, until onion softens, about 3 minutes. Pour in the broth and scrape up the browned bits from the bottom of the insert.

4. Stir in tomatoes (with juice), kidney beans, cannellini beans, pasta, garlic, Italian seasoning mix, salt and pepper until well blended. Turn off the SAUTÉ function and lock the lid on the stove.

5. Switch to pressure cook on high and set for 8 minutes for Max pans, 10 minutes for other pans.

6. When the pan has finished cooking, use the quick release method to return the pressure to normal. Unlock the lid and open the cooker. Mix well, then serve hot with fresh basil and finely grated or grated Parmigiano-Reggiano as a garnish on portions.

Recipe from “Instant Pot Bible: Copycat Recipes” (Voracious/Little Brown)

Sunday roast with carrots and potatoes

(Based on a Cracker Barrel recipe)

Makes 6 servings

2 tablespoons olive oil

2 pounds boneless beef chuck roast, cut into six equal pieces (about 6 ounces each)

1½ teaspoons of table salt

1 teaspoon ground black pepper

1 medium red onion, peeled and very coarsely chopped (11/4 cups)

2 medium garlic cloves, peeled and minced (2 teaspoons)

1½ cups beef broth

1 tablespoon dried parsley 1 teaspoon dried oregano

1 teaspoon ground sage

½ teaspoon ground allspice

3 medium yellow potatoes, cut into wedges

3 medium carrots, peeled and quartered crosswise

3 medium celery stalks, quartered crosswise

6 small Roma or Italian tomatoes, halved lengthwise

2 tablespoons cornstarch

2 tablespoons of water

1. Activate the Sauté function and set for 15 minutes.

2. While the pan is heating, heat the oil in the insert set in a 5, 6 or

8 Quart Instant Pot. Season the beef with salt and pepper. Add the pieces and brown well, turning occasionally, about 8 minutes.

3. Add onion and garlic. Cook, stirring frequently for 1 minute, until aromatic. Pour in the broth and scrape up the browned bits from the bottom of the insert (turning the beef pieces back and forth). Stir in parsley, oregano, sage and allspice. Turn off the Sauté function and lock the lid on the stove.

4. Switch to pressure cook on high and set for 40 minutes for Max pans and 45 minutes for other pans, with the Keep Warm setting turned off.

5. When the pan has finished cooking, turn it off and let the pressure naturally return to normal, about 30 minutes. Unlock the lid and open the cooker. Transfer the beef pieces to a nearby cutting board. Add potatoes, carrots, celery and tomatoes to the sauce. Stir well and lock the lid on the pan.

6. Set to pressure cook on high for 18 minutes with the keep warm setting turned off.

7. When the pan has finished cooking for the second time, use the quick release method to return the pressure to normal. Unlock the lid and open the cookie. Return the beef pieces to the pot.

8. Activate Sauté function and set for 5 minutes. When the sauce begins to simmer, whisk the cornstarch and water in a small bowl until smooth. Whisk this slurry into the simmering sauce and cook, stirring constantly, until thickened, 1 minute. Turn off the Sauté function and use heating pads or silicone baking mats to transfer the hot insert to a nearby rack to stop the cooking. Serve in bowls with plenty of sauce and vegetables around the meat.

Recipe from “Instant Pot Bible: Copycat Recipes” (Voracious/Little Brown)