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5-Ingredient Instant Pot Cookbook With Valencia-style Paella Recipe
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
- Author: Marilyn Haugen
- Paperback: 192 pages
- Publisher: Robert Rose (October 30, 2018)
- Language: English
- ISBN-10: 0778806081
- ISBN-13: 978-0778806080
- Purchase on Amazon
Dinner is about to get even easier now that you can cook mouthwatering meals in your Instant Pot® with five ingredients or less.
The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer.
5-Ingredient Instant Pot® Recipes is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen’s previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print. All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort.
There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
Marilyn Haugen has turned her passion for cooking and entertaining into a successful cookbook career. She also wrote the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
I love cooking in an electric pressure cooker. Even though the Instant Pot has been the best-selling small appliance for more than a year, there are still some folks that are unsure of how things work, and how things cook. instant Pot electric pressure cookers can function as a pressure cooker, slow cooker, rice cooker, steamer, stovetop, and more. Recipes can help you figure out how to cook things, but they don’t really help you get started figuring the appliance out. The beginning of this cookbook contains helpful info that people new to Instant Pots and electric pressure cookers will appreciate, including suggestions on what types of accessories and ingredients to use. Then come the recipes.
Authorized by Instant Pot, this cookbook contains 150 recipes contained in the following chapters:
- Getting To Know The Instant Pot
- Instant Pot Staples
- Soups, Stews, and Chilis
- Beef and Pork
- Fish and Seafood
- Beans, Grains, and Pasta
- Vegetables and Sides
Each chapter has an index listing all of the recipes it contains. The recipes, which call for a limited amount of easily accessible ingredients, are all easy to understand and include helpful tips and variations. There aren’t a ton of pictures in the cookbook but most of the recipes are probably dishes you’re already familiar with in one form or another.
Here’s a recipe from the cookbook.
Recipe credit: Courtesy of The 5 Ingredient Instant Pot Cookbook by Marilyn Haugen © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Colin Erricson
The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border. The second time was in a Cuban community in Florida. Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish. This streamlined version reduces the traditionally long cooking time but still offers impeccable taste.
Makes 6 servings
- 2 tbsp virgin olive oil (approx.) 30 mL
- 12 oz smoked cured linguica or chorizo sausage, cut into chunks 375 g
- 1 lb boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces 500 g
- 1 bag (16 oz/454 g) saffron yellow rice
- 2 cups ready-to-use no-salt-added chicken broth 500 mL
- 2 cups water 500 mL
- 1⁄2 jar (16 oz/473 mL) sliced roasted red peppers, drained
- 1 cup frozen green peas 250 mL
1. Set your Instant Pot to sauté on Normal. When the display says Hot, add oil and heat until shimmering. Add sausage and cook, stirring often, for 5 minutes or until slightly crispy. Using a slotted spoon, transfer sausage to a large bowl.
2. Working in batches, add chicken to the pot and cook, stirring, for 1 minute or until it turns white on all sides. Using a slotted spoon, add chicken to sausage as it is browned.
3. Add rice to the pot and cook, stirring, for 1 minute. Stir in broth and water; bring to a boil, scraping up any browned bits from the bottom of the pot. Return chicken, sausage and any accumulated juices to the pot. Stir in roasted peppers and peas. Press Cancel.
4. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on High for 4 minutes.
5. When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid. The juices should run clear when the chicken is pierced and the rice should be tender. (If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.)
If this recipe sounds good to you be sure to check back as I’ll be sharing a Fish and Pineapple Tostadas recipe and a Herbed Salmon with Asparagus recipe, both with permission of the publisher.