Instant Pot Recipe Sources

January 6, 2019 By

I often get asked where I find my recipes for the The Instant Pot.  In fact my friend, Ellen, asked me a few minutes ago.  It’s been on my list to post so thanks Ellen for the motivation.  For someone who was timid about using the Instant Pot Pressure Cooker over a year ago and sat 20 feet away while I did the water test, it now has a permanent place on my kitchen counter.  I started with the brown rice, quinoa and steel oats recipes from the cookbook that came with the appliance. Soon I wanted a little more and begin branching out into blogs which then led me to some amazing cookbooks.  There are times I’ll take two recipes from different sources and tweak it to my palate.  

Here are two of my favorite instant pot cookbooks.  Also be sure to check out their websites – there is a lot of valuable information and recipes. 

Cookbooks

Instant Loss

This Old Gal’s Pressure Cooker Cookbook

Websites

This Old Gal

Instant Loss

Facebook Closed Groups 

Instant Pot Community

Instant Loss

Affiliate logs are used to help offset the cost of Deliciously Inspired.

Appliances are only as good as the recipes going into them.  Pictured below is Chicken Tortilla Soup from the Instant Loss Cookbook.  This recipe is quick and delicious because everything goes into the pot  at once and 13-15 minutes later it is done.  I am a big fan of homecoming because unlike going out to eat – the cook is in control of what ingredients and how much of those ingredients go in.

 

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Coconut Quinoa Breakfast Porridge

April 23, 2015 By

This recipe is not my own but from a cookbook titled The Elimination Diet 

Coconut-Quinoa Breakfast Porridge

It is a wonderful way to use quinoa and can be placed in individual portion controlled containers and frozen.  Top with a little almond milk, stevia and raw sunflower or hemp seeds for a yummy breakfast or snack.

Coconut-Quinoa Breakfast Porridge
Serves 6
A different type of breakfast cereal that is rich in protein.
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Ingredients
  1. The Elimination Diet
  2. 1 ½ cups uncooked quinoa, rinsed and drained
  3. 4 cups water
  4. 1 cup coconut milk (in can)
  5. ¼ tsp sea salt
  6. 1 cup fresh or frozen blueberries
Instructions
  1. Place the quinoa, water, coconut milk and sea salt in a 2-quart pot, cover and bring to a gentle bowl. Reduce the heat to a simmer and cook for about 20 minutes. Stir in the blueberries and cook for 3 to 4 minutes more. Stir and serve hot with optional toppings of your choosing.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
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 This recipe works well with the new way I’m eating.  If you’d like to see the changes I’ve been making in my own health journey – click here

Note – Purchasing the cookbook from the link above may generate a small affiliate fee to help with defraying the expenses of Deliciously Inspired.

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Quinoa Oatmeal Cookies

May 24, 2014 By

These little cookies use cooked, chilled quinoa as one of the ingredients which adds a bit more protein. Bake up a batch of these the next time you have some leftover quinoa.  

Quinoa Oatmeal Cookies

Quinoa Oatmeal Cookies
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Ingredients
  1. 2 cups White Spelt Flour or flour of your choice
  2. 1/2 teaspoon salt
  3. 2 teaspoons cinnamon
  4. 1/4 teaspoon fresh or ground cloves
  5. 1/2 teaspoon ground nutmeg
  6. 1 teaspoon baking soda
  7. 1/2 cup unsalted butter, at room temperature
  8. 3/4 cup brown sugar
  9. 2 large eggs
  10. 1 cup unsweetened applesauce
  11. 2 tablespoons vanilla extract
  12. 3 1/2 cups old-fashioned oats
  13. 1/2 cup cooked and cooled quinoa
  14. 1 cup milk chocolate chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside.
  3. Cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
  4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
Adapted from Two Peas and Their Pod Blog
Adapted from Two Peas and Their Pod Blog
Deliciously Inspired http://www.deliciouslyinspired.com/
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The recipe also calls for nutmeg – this spice is always best when freshly grated.  Treat yourself by buying whole nutmeg and then keep a small grater with it – I guarantee you won’t reach for the ground  anymore.  You can purchase both for around $10.oo and it lasts for a long time.  Here are my suggestions – Whole Nutmeg and Grater 

 
Green Aprons - 5-18-14 Debbie and Caden

I had a little helper in the kitchen while baking these cookies. I am amazed at moments how quickly time flies. The aprons we are wearing are over 22 years old and my son wore it when he was little. They were handmade by my friend, Dorothy and constructed so well.  that I know they have years of memories still in waiting to be experienced.

May 2014 - Quinoa Cookies - Caden
“Is it cookie eating time yet, Grandma?”

May 2014 - Mason Jar Burlap
I also did a bit of crafting and learned how to make my own burlap ribbon.   I love mason jars because they are so versatile.

Wishing you a Happy Memorial Day!

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