speedy, set… · 4 tbsp. red wine vinegar 4 tsp. kosher salt 1 tsp. ground black pepper 3 tbsp....

Speedy, Set… Go!

RYAN SCOTT

Fast homemade food for today’s fast-moving families

Table of Contents

Carrots with Lime, Togarashi & Honey 4

Braised Red Cabbage 6

Cider Baked Beans 8

Coconut & Pineapple Quinoa 10

Cream of Quinoa with Banana & Cinnamon 12

Basil Mashed Potatoes 14

Split Pea & Ham Soup 16

Italian Minestrone 18

Ryan’s Cali-Spanish Rice 20

Slow-Cooked Stuffing 22

Spicy Shredded Buffalo Chicken 24

Easy Beef Enchilada Casserole & Canned Garden Salsa 26

Foolproof Carnitas 28

Lentil Sloppy Joes 30

Beer-Braised Brisket with Stewed Onions & Horseradish 32

Extra-Garlicky Lemon Chicken & Red Potato Basil Mash 34

Braised Barbacoa 36

Maui Sweet Onion Short Ribs 38

Coq au Vin 40

Chocolate–Peanut Butter Cake with Butterscotch Sauce 42

4

Ingredients

10 QT. - Serves 168 QT. - Serves 12

½ cup extra virgin olive oil

½ cup honey

6 lb rainbow carrots, cut into 1-in. pieces on a bias

1 tsp. kosher salt

½ tsp. ground black pepper

1 tsp. togarashi*

zest & juice of 2 limes


½ cup honey

4 ½ lb rainbow carrots, cut into 1-in. pieces on a bias

½ tsp. kosher salt


½ tsp. togarashi*


¼ cup extra virgin olive oil

¼ cup honey

3 lb rainbow carrots, cut into 1-in. pieces on a bias

½ tsp. kosher salt

¼ tsp. ground black pepper

½ tsp. togarashi*


* Any chili flakes you prefer, such as Espelette or Korean chili flakes, can be used in place of the togarashi.

6 QT. - Serves 8

Carrots with Lime, Togarashi & Honey

5

Directions1. Place the Inner Pot in the Power Quick Pot.

2. Add the olive oil, honey, carrots, salt, ground black pepper, and togarashi to the Inner Pot and toss to coat well.

3. Place the Glass Lid on the Power Quick Pot.

4. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 1 1/2 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

5. Once the timer reaches 0, the carrots should be fork tender. Press the Cancel Button and add the lime zest and juice to the carrots.

6

Ingredients

4 tbsp. extra virgin olive oil

8 slices bacon, chopped

2 onions, halved & sliced thinly

4 cloves garlic, minced

2 tsp. caraway seeds

2 heads red cabbage, cored, quartered & sliced

6 tbsp. sugar

4 tbsp. red wine vinegar

4 tsp. kosher salt

1 tsp. ground black pepper



1 ½ onions, halved & sliced thinly


1 ½ tsp. caraway seeds

1 ½ heads red cabbage, cored, quartered & sliced

4 ½ tbsp. sugar


3 tsp. kosher salt




1 onion, halved & sliced thinly


1 tsp. caraway seeds

1 head red cabbage, cored, quartered & sliced

3 tbsp. sugar


2 tsp. kosher salt


10 QT. - Serves 128 QT. - Serves 96 QT. - Serves 6

Braised Red Cabbage

7


2. Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 20 mins., and press the Program Dial to begin the cooking cycle (370° F/170° C).

3. Add the extra virgin olive oil to the Inner Pot and heat the oil.

4. Add the bacon and brown until crispy. Remove the bacon and drain on a paper towel-lined plate.

5. Add the onion, garlic, and caraway seeds and sweat for 10 mins.

6. Press the Cancel Button. Add the cabbage, bacon, sugar, red wine vinegar, salt, and ground black pepper.


8. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 2 1/2 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

8

Ingredients

2 large onions

½ cup tomato paste

4 tbsp. Worcestershire sauce

6 tbsp. Dijon mustard

1 cup brown sugar

4 tbsp. apple cider vinegar

1 tsp. ground cayenne pepper

4 bay leaves, dried

8 cups apple cider, divided

2 tsp. salt


6 cups dried great northern beans, rinsed & soaked overnight

1 ½ large onions

½ cup tomato paste


4 ½ tbsp. Dijon mustard

½ cup brown sugar


½ tsp. ground cayenne pepper

3 bay leaves, dried


1 ½ tsp. salt


4 ½ cups dried great northern beans, rinsed & soaked overnight

1 large onion1/3 cup tomato paste



½ cup brown sugar



2 bay leaves, dried


1 tsp. salt


3 cups dried great northern beans, rinsed & soaked overnight


Cider Baked Beans

9


2. Press the Sauté Button, scroll to the Vegetable setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 10 mins.).

3. Add the onion and sauté until the onions are translucent.

4. Add the tomato paste and simmer for 5 mins.

5. Add the Worcestershire sauce, mustard, brown sugar, apple cider vinegar, ground cayenne pepper, bay leaf, and ¾ cup apple cider* and stir until combined.

6. Add the salt, ground black pepper, and beans and toss. If the beans are not completely covered, add the rest of the apple cider.

7. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.

8. Press the Pressure Button, scroll to the Beans setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 1 hr., and press the Program Dial to begin the cooking cycle.

9. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button to Cancel. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

* Use 4 ½ cups apple cider for the 8-Qt. Power Quick Pot and 6 apple cider for the 10-Qt. Power Quick Pot.

10

Ingredients


3 ½ cups quinoa

3 ½ cups unsweetened coconut milk

3 ½ tbsp. honey

3 ½ tsp. orange zest

1 ½ tsp. salt

3 ½ cups cubed pineapple

raw sugar, to taste

2 ½ cups quinoa

2 ½ cups unsweetened coconut milk

2 ½ tbsp. honey

2 ½ tsp. orange zest

1 ½ tsp. salt

2 ½ cups cubed pineapple

raw sugar, to taste

1 cup quinoa

1 cup unsweetened coconut milk

1 tbsp. honey

1 tsp. orange zest

½ tsp. salt

1 cup cubed pineapple

raw sugar, to taste

Coconut & Pineapple Quinoa

11



3. Add the quinoa, coconut milk, honey, orange zest, and salt to the Inner Pot and bring to a boil, stirring occasionally until thickened (6–8 mins.).

4. Press the Cancel Button. Serve with the pineapple chunks and sprinkle with the raw sugar.

12

Ingredients


6 tbsp. unsalted butter

12 tsp. brown sugar

6 ripe bananas

1 ½ tsp. ground cinnamon

1 ½ tsp. salt

6 cups milk

2 cups quinoa flakes

12 tbsp. maple syrup

3 cups chopped walnuts, toasted

4 ½ tbsp. unsalted butter

9 tsp. brown sugar

4 ½ ripe bananas

1 ½ tsp. ground cinnamon

1 ½ tsp. salt

4 ½ cups milk

1 ½ cups quinoa flakes

9 tbsp. maple syrup

2 ½ cups chopped walnuts, toasted

3 tbsp. unsalted butter

6 tsp. brown sugar

3 ripe bananas

½ tsp. ground cinnamon

½ tsp. salt

3 cups milk

1 cup quinoa flakes

6 tbsp. maple syrup

1 ½ cups chopped walnuts, toasted

Cream of Quinoa with Banana & Cinnamon

13



3. Add the butter to the Inner Pot and melt the butter.

4. Add the brown sugar and stir until dissolved.

5. Add the banana, cinnamon, and salt, mash the bananas with a fork, and cook until heated through (about 2 mins.).

6. Add the milk, whisk, and bring to a simmer.

7. Stir in the quinoa flakes and cook until the quinoa flakes are constituted and thicken the mixture (about 2 mins.).

8. Press the Cancel Button. Pour the mixture into a bowl and top with the maple syrup and walnuts.

14

Ingredients

10 QT. - Serves 208 QT. - Serves 156 QT. - Serves 10–12

10 lb red potatoes, washed & quartered

2 cups chicken stock

1 ½ cups cubed unsalted butter

2 cups sour cream

4 tsp. salt


2 cups chopped basil leaves

7 ½ lb red potatoes, washed & quartered

1 ½ cups chicken stock

1 ½ cups cubed unsalted butter

1 ½ cups sour cream

3 tsp. salt

1 ½ tsp. ground black pepper

1 ½ cups chopped basil leaves

5 lb red potatoes, washed & quartered

1 cup chicken stock

¾ cup cubed unsalted butter

1 cup sour cream

2 tsp. salt


1 cup chopped basil leaves

Basil Mashed Potatoes

15

Directions1. Spray the interior of the Inner Pot with nonstick spray and place the Inner Pot in the Power Quick Pot.

2. Add the potatoes, broth, and butter to the Inner Pot.


4. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Timer Button, scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle.

5. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

6. Add the sour cream, salt, ground black pepper, and basil and stir.

7. Use a potato masher to mash all the ingredients. Adjust the seasoning before serving if necessary.

16

Ingredients


4 tbsp. butter

2 lb dried green split peas, rinsed & drained

3 cups cubed Yukon Gold potatoes

10 cloves garlic, chopped

2 cups chopped onions

2 cups chopped carrots

2 bay leaf leaves


1 tsp. kosher salt

12 cups water

4 lb smoked ham hock

3 tbsp. butter

1 ½ lb dried green split peas, rinsed & drained

2 ½ cups cubed Yukon Gold potatoes

7 ½ cloves garlic, chopped

1 ½ cups chopped onions

1 ½ cups chopped carrots

1 ½ bay leaves


½ tsp. kosher salt

9 cups water


2 tbsp. butter

1 lb dried green split peas, rinsed & drained

1 ½ cups cubed Yukon Gold potatoes


1 cup chopped onions

1 cup chopped carrots

1 bay leaf


½ tsp. kosher salt

6 cups water


Split Pea & Ham Soup

17


2. Grease the bottom of the Inner Pot with the butter.

3. Combine the peas, potatoes, garlic, onions, carrots, bay leaf, ground black pepper, and salt in a bowl. Pour the water over the mixture and stir.

4. Add the ham hocks to the Inner Pot and pour the mixture over the ham hocks.


6. Press the Pressure Button, scroll to the Beans setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (20-min. cooking time).


8. Remove the ham hocks, let them cool, debone them, and cut the meat into smaller pieces.

9. Remove the bay leaf from the soup and stir in the chopped ham hock.

18

Ingredients


2 cups diced onions

2 cups sliced celery


4 14.5-oz cans San Marzano tomatoes

2 15.5-oz cans red kidney beans

4 cups water

4 cubes chicken bouillon

2 tbsp. dried parsley

2 tsp. salt

2 tsp. dried oregano

2 tsp. dried basil


2 cups ½-in. green bean pieces

1 cup macaroni, cooked al dente

grated Parmesan cheese, for garnish

2 cups chopped fresh parsley

1 ½ cups diced onions

1 ½ cups sliced celery

4 ½ cloves garlic, minced


1 ½ 15.5-oz cans red kidney beans

3 cups water


1 ½ tbsp. dried parsley

1 ½ tsp. salt

1 ½ tsp. dried oregano

1 ½ tsp. dried basil


1 ½ cups ½-in. green bean pieces

½ cup macaroni, cooked al dente


1 ½ cups chopped fresh parsley

1 cup diced onions

1 cup sliced celery



1 15.5-oz can red kidney beans

2 cups water


1 tbsp. dried parsley

1 tsp. salt


1 tsp. dried basil


1 cup ½-in. green bean pieces

½ cup macaroni, cooked al dente


1 cup chopped fresh parsley

Italian Minestrone

19


2. Add the onions, celery, garlic, tomatoes, kidney beans, water, bouillon, parsley, salt, oregano, basil, ground black pepper, and green beans to the Inner Pot.


4. Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Scroll to the High setting and press the Program Dial to begin the cooking cycle (12-min. cooking time).


6. Fold in the macaroni while the soup is still warm, ladle the soup into bowls, and garnish with the Parmesan cheese and parsley.

20

Ingredients

10 QT. - Serves 168 QT. - Serves 126 QT. - Serves 8–10

½ cup corn oil

10 jalapeños, seeded & diced

12 cloves garlic, sliced

2 cups diced red onions

6 tbsp. tomato paste

6 tbsp. chili powder

6 tbsp. paprika

4 tsp. cumin

3 tbsp. salt

2 tbsp. ground black pepper

6 cups white rice

6 cups chicken broth

4 cups chopped cilantro

6 tbsp. lime juice

zest of 1 lime

scallions, sliced thinly on a bias, for garnish

½ cup corn oil

7 ½ jalapeños, seeded & diced


1 ½ cups diced red onions

4 ½ tbsp. tomato paste

4 ½ tbsp. chili powder

4 ½ tbsp. paprika

3 tsp. cumin

2 ½ tbsp. salt

1 ½ tbsp. ground black pepper

4 ½ cups white rice

4 ½ cups chicken broth


4 ½ tbsp. lime juice

zest of 1 lime


¼ cup corn oil

5 jalapeños, seeded & diced


1 cup diced red onions

3 tbsp. tomato paste

3 tbsp. chili powder

3 tbsp. paprika

2 tsp. cumin

1 ½ tbsp. salt

1 tbsp. ground black pepper

3 cups white rice



3 tbsp. lime juice

zest of 1 lime


Ryan’s Cali-Spanish Rice

21



3. Add the jalapeños, garlic, and red onions and sauté until the onions are translucent.

4. Add the tomato paste, chili powder, paprika, cumin, salt, and ground black pepper and sauté for 2 mins.

5. Press the Cancel Button. Add the rice and broth.


7. Press the Pressure Button, scroll to the White Rice setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (8-min. cooking time).

8. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

9. Add the cilantro and lime juice and zest, mix, and garnish with the scallions.

22

Ingredients


3 sticks unsalted butter


4 cups chopped celery

½ cup chopped fresh parsley

2 tsp. poultry seasoning

3 tsp. salt

4 tsp. dried sage

2 tsp. dried thyme


9 cups chicken broth, divided

24 cups dried bread

4 large eggs, beaten

2 ½ sticks unsalted butter



½ cup chopped fresh parsley

1 ½ tsp. poultry seasoning

2 ½ tsp. salt

3 tsp. dried sage

1 ½ tsp. dried thyme


6 ½ cups chicken broth, divided

18 cups dried bread


1 ½ sticks unsalted butter



¼ cup chopped fresh parsley

1 tsp. poultry seasoning

1 ½ tsp. salt

2 tsp. dried sage

1 tsp. dried thyme


4 ½ cups chicken broth, divided

12 cups cubed dried bread


Slow-Cooked Stuffing

23



3. Add the butter to the Inner Pot and cook until the butter is melted.

4. Press the Cancel Button. Combine the melted butter, onions, celery, parsley, poultry seasoning, salt, sage, thyme, and ground black pepper in a bowl and mix until incorporated.

5. Add the 3 3/8 cups broth* to the bowl and stir.

6. Add 6 cups bread to the Inner Pot, pour half of the seasoned liquid over the bread, and stir. Repeat with the remaining bread and seasoned liquid.

7. Fold in the beaten eggs. If the bread looks dry, add the rest of the chicken broth.


9. Press the Slow Cook Button, scroll to the Vegetables setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 2 ½ hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

10. Once the timer reaches 0, press the Cancel Button.

* Use 4 7/8 cups broth for the 8-Qt. Power Quick Pot and 6 ¾ cups water for the 10-Qt. Power Quick Pot.

24

Ingredients



4 lb boneless & skinless chicken thighs, cut into 1 ½-in. pieces

2 onions, chopped finely


2 red bell peppers, chopped finely

½ cup chicken broth

2 14.5-oz cans crushed tomatoes

½ cup hot sauce


4 tbsp. yellow mustard

1 ½ tbsp. extra virgin olive oil


1 ½ onions, chopped finely


1 ½ red bell peppers, chopped finely

½ cup chicken broth

1 ½ 14.5-oz cans crushed tomatoes

½ cup hot sauce

4 ½ tbsp. Worcestershire sauce




1 onion, chopped finely


1 red bell pepper, chopped finely

¼ cup chicken broth

1 14.5-oz can crushed tomatoes

¼ cup hot sauce



Spicy Shredded Buffalo Chicken

25


2. Press the Sauté Button, scroll to the Poultry setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

3. Add the olive oil to the Inner Pot and heat the oil.

4. Season the chicken thighs with the salt and ground black pepper, add the chicken thighs to the Inner pot, and cook all sides until browned (about 5 mins.).

5. Add the onion, garlic, red bell pepper, and broth and cook until soft (about 5 mins.).

6. Add the tomatoes, hot sauce, Worcestershire sauce, and mustard and stir well until combined.

7. Press the Cancel Button. Place the Glass Lid on the Power Quick Pot.

8. Press the Slow Cook Button, scroll to the Poultry setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 4 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

9. Press the Cancel Button. Remove the chicken thighs from the Inner Pot, shred them with a fork, and ladle the sauce from the Inner Pot over the chicken before serving.

26

Ingredients


Garden Salsa

16 cups diced Roma tomatoes

4 large red onions

8 jalapeños, with seeds & chopped

½ cup white wine vinegar

2 tbsp. ground coriander

1 cup chopped fresh cilantro

4 tbsp. minced garlic

4 tbsp. salt

Beef Enchilada Casserole

8 lb cubed beef stew meat

4 4-oz cans fire-roasted green chilis

4 cups fire-roasted corn, frozen

2 cups bell pepper strips, frozen

½ cup garlic powder

½ cup onion powder

2 tsp. ground cumin


4 tsp. salt

2 10-oz cans red enchilada sauce

2 16-oz jars salsa

8 cups corn tortilla chips

8 cups shredded sharp cheddar cheese

½ cup diced scallions

scallions, for garnish

sour cream, for serving

Garden Salsa


3 large red onions


½ cup white wine vinegar

1 ½ tbsp. ground coriander

½ cup chopped fresh cilantro


3 tbsp. salt





1 ½ cups bell pepper strips, frozen

½ cup garlic powder

½ cup onion powder

1 ½ tsp. ground cumin


3 tsp. salt

1 ½ 10-oz cans red enchilada sauce

1 ½ 16-oz jars salsa






Garden Salsa


2 large red onions


¼ cup white wine vinegar

1 tbsp. ground coriander

½ cup chopped fresh cilantro


2 tbsp. salt





1 cup bell pepper strips, frozen

¼ cup garlic powder

¼ cup onion powder

1 tsp. ground cumin


2 tsp. salt

1 10-oz can red enchilada sauce

1 16-oz jar salsa






Easy Beef Enchilada Casserole & Canned Garden Salsa

27

DirectionsGarden Salsa

1. Place the Inner Pot in the Power Quick Pot.

2. Add the tomatoes, onions, jalapeños, white wine vinegar, and coriander to the Inner Pot.


4. Press the Pressure Button, scroll to the Vegetables setting, and press the Program Dial. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (2-min. cooking time).


6. Add the cilantro, garlic, and salt to the Inner Pot.

7. Let the salsa cool slightly and then blend it in a blender until the desired thickness is reached.



2. Add the beef stew meat, green chilis, corn, bell pepper strips, garlic powder, onion powder, ground cumin, ground black pepper, salt, red enchilada sauce, and salsa to the Inner Pot


4. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Scroll to the High setting and press the Program Dial to begin the cooking cycle (90-min. cooking time).


6. Add the tortilla chips and cheddar cheese to the Inner Pot.


8. Press the Keep Warm Button and wait 5 mins. before garnishing with the scallions and serving with the sour cream and salsa.

28

Ingredients


2 tsp. salt

2 tsp. garlic powder

2 tsp. ground cumin


1 tsp. ground coriander

8 lb boneless pork butt


4 bay leaves

2 cups orange juice, divided

1 ½ tsp. salt

1 ½ tsp. garlic powder

1 ½ tsp. ground cumin

½ tsp. dried oregano

½ tsp. ground coriander



3 bay leaves

1 ½ cups orange juice, divided

1 tsp. salt


1 tsp. ground cumin

½ tsp. dried oregano

½ tsp. ground coriander



2 bay leaves

1 cup orange juice, divided

Foolproof Carnitas

29

Directions1. Combine the salt, garlic powder, cumin, oregano, and coriander in a small bowl and mix.

2. Rub the spice mixture all over the pork butt.


4. Add the broth, pork butt, bay leaves, and ½ cup orange juice* to the Inner Pot.


6. Press the Pressure Button, scroll to the Pork setting, and press the Program Dial. Scroll to the High setting and press the Program Dial to begin the cooking cycle (90-min. cooking time).


8. Remove the pork and bay leaves, shred the pork, toss the pork with ½ cup orange juice, and return the pork to the Inner Pot.

9. Press the Sauté Button, scroll to the Pork setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).

10. Cook the pork until it becomes crispy.

11. Press the Cancel Button. Remove the pork and serve with tortillas.

* Use ¾ cup orange juice for the 8-Qt. Power Quick Pot and 1 cup orange juice for the 10-Qt. Power Quick Pot.

30

Ingredients


4 tbsp. vegetable oil

4 onions, diced

16 stalks celery, diced



2 tsp. salt


1 tsp. ground cayenne pepper

1 tsp. paprika

3 cups ketchup

8 cups water

4 tbsp. sherry vinegar

4 tbsp. brown sugar


4 cups brown lentils, soaked overnight, rinsed & drained

12 hamburger buns, toasted

2 cups corn chips


3 onions, diced



1 ½ tsp. dried oregano

1 ½ tsp. salt



½ tsp. paprika

2 ½ cups ketchup

6 cups water


3 tbsp. brown sugar




1 ½ cups corn chips


2 onions, diced




1 tsp. salt



½ tsp. paprika

1 ½ cup ketchup

4 cups water


2 tbsp. brown sugar




1 cup corn chips

Lentil Sloppy Joes

31



3. Add the vegetable oil to the Inner Pot and heat the oil.

4. Add the onions and celery and cook until soft (about 5 mins.).

5. Add the garlic, oregano, salt, ground black pepper, ground cayenne pepper, and paprika and cook for 1 min.

6. Press the Cancel Button. Add the ketchup, water, sherry vinegar, brown sugar, mustard, and lentils and mix well.


8. Press the Slow Cook Button and then the Program Dial to confirm the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

9. Press the Cancel Button. Ladle the lentil mixture onto each hamburger bun and place a handful of corn chips on each sandwich.

32

Ingredients


2 3–4 lb beef brisket, excess fat trimmed

2 tbsp. kosher salt

4 tbsp. cracked black pepper

4 tbsp. garlic powder

4 tbsp. onion powder

4 large yellow onions, cut into thick rounds

20 cloves garlic, smashed

2 cups chicken stock

2 12-oz cans stout beer

2 lb baby carrots with green tips

2 lb baby bliss potatoes

½ cup horseradish

4 cups sour cream

salt, to taste

whole-leaf Italian parsley, for garnish

1 ½ 3–4 lb beef brisket, excess fat trimmed

1 ½ tbsp. kosher salt






1 ½ cups chicken stock

1 ½ 12-oz cans stout beer

1 ½ lb baby carrots with green tips

1 ½ lb baby bliss potatoes

½ cup horseradish

3 cups sour cream

salt, to taste


1 3–4 lb beef brisket, excess fat trimmed

1 tbsp. kosher salt






1 cup chicken stock

1 12-oz can stout beer

1 lb baby carrots with green tips

1 lb baby bliss potatoes

¼ cup horseradish

2 cups sour cream

salt, to taste


Beer-Braised Brisket with Stewed Onions & Horseradish

33

Directions1. Season the brisket with the salt, cracked black pepper, garlic, and onion powder.


3. Add the onions and garlic to the Inner Pot, cover them with the brisket (fat side up), and add the broth and beer.


5. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 60 mins., and press the Program Dial to begin the cooking cycle.


7. Add the carrots and potatoes.


9. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (15-min. cooking time).


11. Combine the horseradish and sour cream in a bowl, stir, and season with the salt to make the horseradish cream.

12. Remove the brisket from the Inner Pot, slice, moisten with the cooking liquid from the Inner Pot, and top with the stewed vegetables, horseradish cream, and parsley.

34

Ingredients


6 tsp. salt



4 tsp. onion powder

12 chicken thighs, trimmed & leg attached

4 tsp. olive oil


100 cloves garlic

6 lemons, sliced thinly

½ cup chopped thyme

4 ½ tsp. salt



3 tsp. onion powder

9 chicken thighs, trimmed & leg attached

3 tsp. olive oil


75 cloves garlic

4 ½ lemons, sliced thinly

½ cup chopped thyme

3 tsp. salt



2 tsp. onion powder

6 chicken thighs with leg attached

2 tsp. olive oil

1 cup chicken broth

50 cloves garlic

3 lemons, sliced thinly

¼ cup chopped thyme

Extra-Garlicky Lemon Chicken & Red Potato Basil Mash

35

Directions1. Combine the salt, ground black pepper, garlic powder, and onion powder in a small bowl and mix.

2. Season the chicken thighs with the spice mixture.


4. Press the Sauté Button, scroll to the Poultry setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).


6. Add the chicken (skin side down) to the Inner Pot and cook until heavily seared.

7. Press the Cancel Button. Add the broth, garlic, lemon, and thyme.


9. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

10. When the chicken is tender, press the Cancel Button and remove the chicken.

36

Ingredients

Braised Barbacoa


8 lb chuck roast, fat trimmed & meat cut into 8 pieces

4 tbsp. olive oil

4 bay leaves

½ cup apple cider vinegar

12 cloves garlic

8 tsp. ground cumin

2 tbsp. dried oregano


½ tsp. ground cloves


½ cup fresh lime juice

8 chipotle chilis in adobo sauce plus 2 tbsp. adobo sauce

2 tsp. kosher salt

4 bay leaves


3 tbsp. olive oil

3 bay leaves

½ cup apple cider vinegar

9 cloves garlic

6 tsp. ground cumin

1 ½ tbsp. dried oregano


½ tsp. ground cloves


½ cup fresh lime juice

6 chipotle chilis in adobo sauce plus 1 ½ tbsp. adobo sauce

1 ½ tsp. kosher salt

3 bay leaves


2 tbsp. olive oil

2 bay leaves

¼ cup apple cider vinegar

6 cloves garlic

4 tsp. ground cumin

1 tbsp. dried oregano


¼ tsp. ground cloves

1 cup chicken broth

¼ cup fresh lime juice

4 chipotle chilis in adobo sauce plus 1 tbsp. adobo sauce

1 tsp. kosher salt

2 bay leaves

37


2. Press the Sauté Button and then the Program Dial to confirm the Beef setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (340° F/170° C for 20 mins.).


4. Add the roast and brown on all sides.

5. Press the Cancel Button. Combine the apple cider vinegar, garlic, cumin, oregano, ground black pepper, cloves, broth, lime juice, chipotle chilis, and adobo sauce in a food processor to make the sauce.

6. Season the roast with the salt, pour the sauce over the roast, add the bay leaves, and stir until combined.


8. Press the Pressure Button, scroll to the Beef setting, and press the Program Dial. Scroll to the High setting and press the Program Dial to begin the cooking cycle (90-min. cooking time).


10. Remove the roast, shred with a fork, and return the roast to the Inner Pot.


12. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 1 hr., and press the Program Dial to begin the cooking cycle (195° F/90° C).

13. Press the Cancel Button, remove the roast, and serve as tacos or over a bed of rice.

38

Ingredients


2 ½ cups brown sugar

2 cups soy sauce

1 cup rice vinegar

2 tbsp. hot sauce

4 Vidalia onions, cut into 1-in. wedges & roots intact

8 cloves garlic, peeled & smashed

2 2-in. pieces ginger, sliced thinly

8 lb bone-in short ribs, cut into 3 ½-in. pieces

2 cups thinly sliced scallions, for garnish

2 cups brown sugar

1 ½ cups soy sauce

½ cup rice vinegar

1 ½ tbsp. hot sauce



1 3-in. piece ginger, sliced thinly


1 ½ cups thinly sliced scallions, for garnish

1 ¼ cups brown sugar

1 cup soy sauce

½ cup rice vinegar

1 tbsp. hot sauce



1 2-in. piece ginger, sliced thinly


1 cup thinly sliced scallions, for garnish

Maui Sweet Onion Short Ribs

39

Directions1. Combine the brown sugar, soy sauce, vinegar, and hot sauce in a small bowl and whisk together to make the sauce.


3. Add the onions, garlic, ginger, and short ribs to the Inner Pot. Pour the sauce over the short ribs.



6. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Let the Power Quick Pot sit to naturally release pressure. Then, slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.

7. Remove the ribs, onions, and ginger with a slotted spoon, place them on a plate, and cover the plate with foil to steam.

8. Skim the fat off the remaining liquid in the Inner Pot.

9. Drizzle the liquid over the ribs, onion, and ginger, garnish with the scallions, and serve with vegetables or rice.

40

Ingredients


6 lb bone-in, skin-on chicken thighs

1 tsp. salt


½ cup flour



2 lb white mushrooms, quartered


6 small onions, cut into large wedges

8 large carrots, chopped roughly

3 cups red wine

1 ½ cups water, boiling

8 sprigs thyme

2 cups chopped parsley, for garnish

4 ½ lb bone-in, skin-on chicken thighs

1 tsp. salt


½ cup flour



1 ½ lb white mushrooms, quartered


4 ½ small onions, cut into large wedges


2 ½ cups red wine


6 sprigs thyme

1 ½ cups chopped parsley, for garnish

3 lb bone-in, skin-on chicken thighs

1 tsp. salt


¼ cup flour


¼ cup extra virgin olive oil

1 lb white mushrooms, quartered


3 small onions, cut into large wedges


2 tbsp. olive oil

1 ½ cups red wine

¾ cup water, boiling

4 sprigs thyme

1 cup chopped parsley, for garnish

Coq au Vin

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Directions1. Season the chicken thighs with the salt and ground black pepper and toss with the flour to coat the chicken

thighs lightly in the flour. Shake off any excess flour.


3. Press the Sauté Button, scroll to the Poultry setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 30 mins., and press the Program Dial to begin the cooking cycle (370° F/170° C).

4. Add the bacon to the Inner Pot and brown until crisp (about 15 mins.). Remove the bacon and drain on a paper towel-lined plate.

5. Add the extra virgin olive oil, mushrooms, garlic, onions, and carrots and cook until golden brown (about 8 mins.). Remove and reserve the vegetables.


7. Add the chicken thighs in batches and cook each side until browned (about 4 mins. per side). Remove and reserve the chicken thighs.

8. Add the wine and bring to a boil, scraping the brown bits from the bottom of the Inner Pot.

9. Press the Cancel Button. Add the chicken thighs, vegetables, thyme, bacon, and water, covering the chicken.


11. Press the Slow Cook Button, scroll to the Poultry setting, and press the Program Dial. Press the Timer Button, scroll to set the cooking time to 5 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C).

12. Press the Cancel Button. Remove the chicken, bacon, and vegetables and plate them.

13. Skim off any fat from the sauce left in the Inner Pot. Drizzle the sauce over the chicken and vegetables and garnish with the parsley.

42

Ingredients


Butterscotch Sauce

2 sticks unsalted butter, sliced

1 ½ cups packed dark brown sugar

½ cup sugar

1 ½ cups heavy cream

½ tsp. kosher salt

4 tsp. vanilla extract

Chocolate–Peanut Butter Cake

2 cups all-purpose flour

2 ½ cups sugar

½ cup unsweetened cocoa powder

3 tsp. baking powder

2 tsp. kosher salt

1 cup whole milk

4 tbsp. unsalted butter, melted & slightly cooled

2 tsp. butter extract


2 cups water, boiling

1 ½ cups smooth peanut butter

4 cups water, room temperature

1 cup chopped salted peanuts, toasted

Butterscotch Sauce

1 ½ sticks unsalted butter, sliced

1 cup packed dark brown sugar

½ cup sugar

1 cup heavy cream

½ tsp. kosher salt



1 ½ cups all-purpose flour

2 cups sugar

½ cup unsweetened cocoa powder

2 ½ tsp. baking powder

1 ½ tsp. kosher salt

½ cup whole milk


1 ½ tsp. butter extract

1 ½ tsp. vanilla extract


1 ½ cups smooth peanut butter


½ cup chopped salted peanuts, toasted

Butterscotch Sauce

1 stick unsalted butter, sliced2/3 cup packed dark brown sugar1/3 cup sugar2/3 cup heavy cream

¼ tsp. kosher salt



1 cup all-purpose flour

1 ¼ cups sugar1/3 cup unsweetened cocoa powder

1 ½ tsp. baking powder

1 tsp. kosher salt

½ cup whole milk


1 tsp. butter extract


1 cup water, boiling

¾ cup smooth peanut butter


½ cup chopped salted peanuts, toasted

Chocolate–Peanut Butter Cake with Butterscotch Sauce

43

DirectionsButterscotch Sauce


2. Add the butter, brown sugar, sugar, heavy cream, and salt to the Inner Pot.


4. Press the Slow Cook Button and then the Program Dial to select the Beef setting. Press the Timer Button, scroll to set the cooking time to 1 1/2 hrs., and press the Program Dial to begin the cooking cycle (195° F/90° C). Whisk the sauce periodically.

5. Press the Cancel Button. Add the vanilla extract to the Inner Pot, stir, and serve warm.


1. Combine the flour, sugar, cocoa powder, baking powder, and salt in a bowl and stir.

2. Add the milk, butter, butter extract, and vanilla extract and whisk together until a smooth chocolate batter forms.

3. Combine the boiling water and peanut butter in a separate bowl and whisk together to make the peanut butter mixture.

4. Pour the peanut butter mixture into the chocolate batter and whisk well until combined.


6. Pour the room temperature water into the Inner Pot and place a steaming rack inside the Inner Pot.

7. Fill four 8-oz mason jars just under two thirds full with the batter. Secure the lids of the jars and place the jars on the steaming rack in the Inner Pot.




11. Carefully remove the jars, allow them to cool enough to handle, top with the peanuts, and serve with the butterscotch sauce.

speedy, set… · 4 tbsp. red wine vinegar 4 tsp. kosher salt 1 tsp. ground black pepper 3 tbsp....

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