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There have been literally dozens of times that I forgot to take something out of the freezer to defrost to make for dinner. Generally that’s a bit of a problem, but not so if you have an electric pressure cooker. Cooking many frozen foods in an electric pressure cooker is no more difficult than cooking them in there if they were defrosted. From Freezer To Instant Pot: The Cookbook is a perfect gift for the holiday season because who hasn’t forgotten to defrost things for dinner! The Easy Scallops Alfredo recipe below is great for busy holiday nights or any busy night!
From Freezer to Instant Pot: The Cookbook: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer
- Author: Bruce Weinstein and Mark Scarbrough
- Paperback: 192 pages
- Publisher: Voracious (July 16, 2019)
- Language: English
- ISBN-10: 0316425664
- ISBN-13: 978-0316425667
- Purchase on Amazon
The ultimate INSTANT POT convenience cookbook, FULLY AUTHORIZED with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required, from the bestselling authors of the INSTANT POT BIBLE.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
Butternut Squash Bisque
Ground Beef Lo Mein
Ziti with Sausage and Peppers
Italian-Style Braised Pork Chops
French Dip Sandwiches
Sweet and Sour Shrimp
And much more!
About the Author
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
Here’s a recipe from the cookbook, excerpted with permission from the publisher.
Easy Scallops Alfredo
Excerpted from FROM FREEZER TO INSANT POT Copyright © 2019 by Bruce Weinstein and Mark Scarbrough.
Used with permission of Little, Brown and Company, New York. All rights reserved
- One 16‑ounce jar alfredo sauce (1¾ cups)
- 2½ cups chicken or vegetable broth
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 12 ounces regular, no‑yolk, or gluten‑free dried egg noodles 1 pound frozen bay scallops
We developed this pasta casserole with frozen bay scallops (rather than sea scallops) because bay scallops cook quickly and are readily available in the freezer section of most large supermarkets. If you can’t find them, use frozen, raw, small peeled and deveined shrimp (about 50 per pound — not the so-called “salad” shrimp, but small “standard” shrimp).
Some jarred alfredo sauces contain less than 16 ounces. If yours is 141⁄2 or 15 ounces, add another 2 tablespoons broth in step 1.
1. Put 11⁄2 cups of the alfredo sauce in a 6‑ or 8‑quart Instant Pot. Stir in the broth, oregano, garlic powder, and red pepper flakes until smooth. Stir in the noodles, then set the block of frozen scallops right on top. Lock the lid onto the pot.
3. When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 1 minute. Then use the quick‑release method to get rid of any residual pressure in the pot.
4. Unlatch the lid and open the cooker. Stir in the remaining 1⁄4 cup alfredo sauce. Set the lid askew over the pot and let sit for a couple of minutes so the noodles continue to absorb some of the liquid. Serve hot.
- Add up to 1 cup frozen or fresh peas. Scatter them on top of the scallops in step 1 before locking on the lid.
- Garnish the servings with shredded Asiago cheese, or even a finely grated aged Asiago. Or just try finely grated Parmigiano-Reggiano.
- And/or garnish with stemmed and minced fresh parsley leaves.
- And/or garnish with lots of fresh black pepper.