The Mediterranean Instant Pot Cookbook (eBook)

1)  Empty one cup of water into the IP and place trivet inside the pot.

2)  Put the eggs on the basket/trivet and tightly close the lid/vent valve.

3)  Use the High pressure—manual setting:

a)  Five Minutes = Hard Boiled

b)  Four Minutes = Soft Boiled

c)  One Minute = Runny Yolk

4)  Take the eggs from the pot and put them in cold water. After they are cool, you can place them in the refrigerator.

1)  Place the water and oats into the pot.

2)  Shut the lid and vent.

3)  Use the manual buttons and arrows—setting the oats to cook for three minutes.

4)  Unplug the pot and let the pressure to release naturally.

5)  Open the lid and stir the oats.

1)  Toast the coconut. Add it to the IP using the sauté function at medium heat—frequently stirring to prevent scorching. When lightly browned, remove half of it and set it to the side for the topping. Add the oats to the toasting mixture.

2)  Continue cooking the coconut and oats until you smell the aroma. Add one cup of the coconut milk—reserving the rest for the topping, and add the remainder of the ingredients.

3)  Stir and set the cooker to high pressure for two minutes. You will need to click ‘cancel’ to stop the sauté function; close the lid and punch in the two minutes, manually.

4)  When the time is completed, allow the pot to naturally release before you open the valve and lid.

5)  Drizzle with a sprinkle of coconut milk, a bit of the toasted coconut, and any other toppings to your liking.

1)  Put all of the ingredients into the I P for seven minutes using the manual setting.

2)  Quick release and enjoy.

1)  Blend the sugar, peaches, vanilla extract, vanilla bean, and cinnamon into the Instant Pot. Add oats if you want them

2)  Close the pressure valve and lock the lid. Cook one minute on high pressure.

3)  Allow ten minutes for the natural pressure release (NPR) after the beep sounds.

4)  If you crave a syrupy compote; continue simmering until you have it at the consistency you want.

5)  Add the Grape-nuts and blend.

1)  Quarter the Apples.

2)  Begin by pouring the water into the pot along with the three pounds of quartered apples.

3)  Add the nutmeg and cinnamon sticks.

4)  Close the lid and set the high pressure for five minutes.

5)  Turn the heat off and allow natural release. Open the lid cautiously.

6)  Remove the sticks, add the salt, and using an immersion blender, blend until you like the consistency. Sprinkle with a bit of honey.

1)  Pour the milk into the Instant Pot, secure the lid, and press the yogurt function.

2)  Set the pot to the boil function which will beep in about 45 minutes.

3)  Unplug the pot—removing the base and the lid—cool the milk until it reaches 115ºF.

4)  Place the base back with the IP and turn it on. Whisk the vanilla paste with the yogurt.

5)  Click the yogurt function again with the timer set at 0:00.

6)  Let it cook for up to eight hours. Use the napkins or nut bags and strain the yogurt

7)  Put it into one-quart jars and chill overnight in the refrigerator.

8)  Boil the sugar and two cups of fruit. Cool the mixture before you add it to the yogurt.

9)  Place into smaller containers with a dab of fruit on the bottom and top.

1)  Peel, core, and cube the apples.

2)  Using a mixer, blend the butter, eggs, pie spice, and sugar—mixing until smooth and creamy. Pour in the apples.

3)  In a separate dish, blend the baking powder and flour. Combine the mixture with the wet ingredients in portions. The batter will be thick.

4)  Pour the mixture into a seven-inch spring-form pan.

5)  Put the trivet into the IP and add a cup of water.

6)  Place the pan in the pot and use the manual setting for 70 minutes on high pressure. Do QR and remove the bread.

7)  Make the Icing: Melt the butter and brown sugar together in a small saucepan, usually about three minutes. Stir in the cream and continue cooking for around two or three minutes. Take it from the stovetop and let it cool completely. Mix in the powdered sugar, blending until there are no lumps.

8)  Top the bread with the icing.

1)  Begin by placing all of the ingredients into the IP. Thoroughly stir.

2)  Close the lid and be sure you have it sealed.

3)  Using the manual function button and arrows, set the timer on the pot for 15 minutes. Turn the IP off and release the pressure.

4)  Open the pot carefully and stir. Let it rest for a few minutes, and then enjoy your lunch.

1)  Place the cooked bones into the pot before adding the garlic, vegetables, and vinegar

2)  Add just enough water to cover the bones.

3)  Allow the pot to sit for thirty minutes to absorb the bone minerals.

4)  Turn the vent valve to the closed position when you place the top on the bones.

5)  Turn on the soup function and set the manual time button for 120 minutes.

6)  The IP will instantly turn on. It will take around twenty minutes before you begin the countdown. After the time is up, turn the pot off and wait for the natural release in about fifteen minutes before trying to open the vent.

7)  Strain the broth.