dream big...1 cup apple cider vinegar 1 cup sour cream 1 cup sugar 4 tsp. dry mustard 1 tsp. salt 1...

COOK FEARLESS

Jenny Behm

Dream Big

Table of ContentsGreek Quinoa 4

Ratatouille 6

Citrus Rice 8

Smashed Potato Salad 10

Quick Pot Truffle Popcorn 12

Honey Garlic Wings 14

General Tso’s Chicken 16

Philly Cheesesteak 18

Mojo Marinated Ribs 20

Beef Bourguignon 22

Harissa Lamb 24

Parsnip Puree 25

Sous Vide Pork Medallions 26

Cod en Papillote 28

Moroccan Couscous 29

Sous Vide Salmon & Soba Noodles 30

Lemon Shrimp Risotto 32

Maui Chicken 34

Banana Bread Bananas Foster 36

Flourless Chocolate Cakes 38

What You'll Need

4

10 QT. - Serves 128 QT. - Serves 8

Tzatziki Sauce3 cups Greek yogurt4 tbsp. fresh dill2 English cucumbers, seeded & cut into ½-in. cubes1 tsp. salt1 tsp. ground black pepper

4 cups vegetable stock1 tsp. ground nutmeg4 tbsp. fresh oregano1 tsp. ground thyme4 tbsp. garlic powder4 cups quinoa4 cups cherry tomatoes, halved3 cups Kalamata olives, pitted2 15.5-oz cans chickpeas, drained & rinsed½ cup fresh chopped parsley½ cup fresh chopped basil1 tsp. salt1 tsp. ground black pepper2 English cucumbers, seeded & cut into ¼-in. cubes½ cup crumbled feta cheese

Tzatziki Sauce2 cups Greek yogurt3 tbsp. fresh dill1 ½ English cucumbers, seeded & cut into ½-in. cubes¾ tsp. salt¾ tsp. ground black pepper

3 cups vegetable stock½ tsp. ground nutmeg2 tbsp. fresh oregano½ tsp. ground thyme3 tbsp. garlic powder3 cups quinoa3 cups cherry tomatoes, halved2 cups Kalamata olives, pitted1 ½ 15.5-oz cans chickpeas, drained & rinsed5 tbsp. fresh chopped parsley5 tbsp. fresh chopped basil¾ tsp. salt¾ tsp. ground black pepper1 ½ English cucumbers, seeded & cut into ¼-in. cubes½ cup crumbled feta cheese

6 QT. - Serves 6

Tzatziki Sauce1 ½ cups Greek yogurt2 tbsp. fresh dill1 English cucumber, seeded & cut into ½-in. cubes½ tsp. salt½ tsp. ground black pepper

2 cups vegetable stock½ tsp. ground nutmeg2 tbsp. fresh oregano½ tsp. ground thyme2 tbsp. garlic powder2 cups quinoa2 cups cherry tomatoes, halved1 ½ cups Kalamata olives, pitted1 15.5-oz can chickpeas, drained & rinsed3 tbsp. fresh chopped parsley3 tbsp. fresh chopped basil½ tsp. salt½ tsp. ground black pepper1 English cucumber, seeded & cut into ¼-in. cubes¼ cup crumbled feta cheese

Greek Quinoa

5

Instructions1. Combine the tzatziki sauce ingredients in a bowl and mix. Reserve the sauce in the refrigerator.

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

3. Add the stock, nutmeg, oregano, thyme, and garlic powder to the Inner Pot, stir, and add the quinoa.

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

5. Press the Pressure Button, scroll to the Quinoa setting, and press the Program Dial. Press the Program Dial again to confirm the Default setting and begin the cooking cycle (4-min. cooking time).

6. 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.

7. Either allow the quinoa to cool or serve warm. Add the tomatoes, olives, chickpeas, parsley, basil, salt, ground black pepper, and cucumber.

8. Top with the tzatziki sauce and feta.

What You'll Need

6


2 yellow squash

2 zucchinis

2 red bell peppers

2 yellow bell peppers

2 red onions

6 potatoes

4 large tomatoes

2 eggplants

6 cups red tomato sauce

10 sprigs of thyme

½ cup olive oil

1 tsp. salt

½ tsp. ground black pepper

10 large cloves garlic, sliced on a mandolin

1 ½ yellow squash

1 ½ zucchinis

1 ½ red bell peppers

1 ½ yellow bell peppers

1 ½ red onions

4 potatoes

3 large tomatoes

2 eggplants


5 sprigs of thyme1/3 cup olive oil

½ tsp. salt



1 yellow squash

1 zucchini

1 red bell pepper

1 yellow bell pepper

1 red onion

3 potatoes

2 large tomatoes

1 eggplant


5 sprigs of thyme

¼ cup olive oil

¼ tsp. salt

¼ tsp. ground black pepper


6 QT. - Serves 6

Ratatouille

Instructions

7

1. Cut the squash, zucchini, red and yellow bell peppers, onion, potatoes, tomatoes, and eggplant into ¼ in.-thick pieces on a mandolin.

2. Line a 6-in. springform pan with foil and spray with cooking spray.

3. Place a layer of the tomato sauce on the bottom of the springform pan.

4. Combine the vegetable pieces, thyme, salt, ground black pepper, and garlic in a large bowl.

5. Arrange the vegetables in a circular pattern in the springform pan.


7. Add enough water to the Inner Pot to fill the Inner Pot with 1 in. of water, place a steaming rack in the Inner Pot, and use a foil sling to place the springform pan on top of the rack.


9. 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 6 mins., and press the Program Dial to begin the cooking cycle.


11. Use the foil sling to remove the ratatouille, drizzle with the olive oil and tomato sauce, and sprinkle with the salt and ground black pepper.

What You'll Need

8

8 cups white rice

8 cups chicken broth

½ cup butter

1 ½ tbsp. salt, plus more to taste

1 tbsp. ground black pepper, plus more to taste

zest & juice of 4 navel oranges

zest & juice of 4 limes

zest & juice of 4 lemons

1 tsp. yuzu

1 cup chopped cilantro

6 cups white rice


½ cup butter

2 tbsp. salt, plus more to taste

1 tbsp. ground black pepper, plus more to taste




¾ tsp. yuzu

¾ cup chopped cilantro


Citrus Rice

6 QT. - Serves 8

4 cups white rice


4 tbsp. butter

3 tsp. salt, plus more to taste

2 tsp. ground black pepper, plus more to taste




½ tsp. yuzu

½ cup chopped cilantro

9

Instructions1. Place the Inner Pot in the Power Quick Pot.

2. Add the rice, broth, butter, salt, and ground black pepper to the Inner Pot.


4. 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).


6. Add the orange zest and juice, lime zest and juice, lemon zest and juice, yuzu, and cilantro to the Inner Pot and stir to combine.

7. Season with the salt and ground black pepper.

What You'll Need

10

10 QT. - Serves 12

12 pieces bacon, chopped roughly

12 medium white potatoes, cut into 1-in. cubes

2 cups chopped celery

2 small onions, diced finely

8 hard-boiled eggs

2 tsp. celery salt

1 cup apple cider vinegar

1 cup sour cream

1 cup sugar

4 tsp. dry mustard

1 tsp. salt

1 tsp. ground black pepper

2 tsp. cornstarch

8 QT. - Serves 8



1 ½ cups chopped celery

1 ½ small onions, diced finely

6 hard-boiled eggs

2 tsp. celery salt

¾ cup apple cider vinegar

¾ cup sour cream

1 ½ cup sugar

3 tsp. dry mustard

¾ tsp. salt

¾ tsp. ground black pepper

1 ½ tsp. cornstarch

6 QT. - Serves 6



1 cup chopped celery

1 small onion, diced finely

4 hard-boiled eggs

1 tsp. celery salt

½ cup apple cider vinegar

½ cup sour cream

1 cup sugar

2 tsp. dry mustard

½ tsp. salt


1 tsp. cornstarch

Smashed Potato Salad

11


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.).

3. Add the bacon to the Inner Pot and cook until extra crispy.

4. Press the Cancel Button. Add the potatoes, stir several times to coat in the bacon grease, and then add enough water to cover the potatoes.




8. Strain the water; add the celery, onion, eggs, celery salt, apple cider vinegar, sour cream, sugar, mustard, salt, ground black pepper, and cornstarch; and mix and mash to combine.

What You'll Need

12


¼ cup butter

2 tbsp. coconut oil

1 ½ cups popcorn kernels

2 tbsp. truffle salt

3 tbsp. butter

1 tbsp. coconut oil

1 cup popcorn kernels

1 tbsp. truffle salt

6 QT. - Serves 6

2 tbsp. butter

4 tsp. coconut oil

¾ cup popcorn kernels

½ tbsp. truffle salt

Quick Pot Truffle Popcorn

13



3. Add the butter and coconut oil to the Inner Pot and cook until the butter melts.

4. Add the kernels to the Inner Pot, place the Glass Lid on the Power Quick Pot, and cook for 2–3 mins.

5. When most kernels have cooked, press the Cancel Button and add the truffle salt liberally to the popcorn.

What You'll Need

14


Sauce

6 cups honey

2 cups soy sauce

30 cloves garlic, sliced thinly

2 3-in. pieces ginger, grated

1 tbsp. red chili flakes

2 cups water

1 cup sweet chili sauce

½ cup sesame oil

¼ cup yuzu

Pickled Vegetables

4 cups white vinegar

6 bay leaves

8 sprigs thyme

2 tbsp. peppercorns

½ cup sugar

4 stalks celery, cut into ¼-in. slices on a sharp bias

4 carrots, peeled & cut into ¼-in. slices on a sharp bias

3 jalapeños, sliced into thin wheels

Wings

72 frozen chicken wings

6 bay leaves

2 onions, chopped roughly

4 sprigs thyme

2 tbsp. salt

garlic chips, for serving

Sauce

4 ½ cups honey

1 ½ cups soy sauce


1 5-in. piece ginger, grated

3 tsp. red chili flakes

1 ½ cups water

¾ cup sweet chili sauce1/3 cup sesame oil

3 tbsp. yuzu

Pickled Vegetables


4 bay leaves

5 sprigs thyme

1 ½ tbsp. peppercorns1/3 cup sugar



2 jalapeños, sliced into thin wheels

Wings


5 bay leaves

1 ½ onions, chopped roughly

3 sprigs thyme

1 ½ tbsp. salt


6 QT. - Serves 6

Sauce

3 cups honey

1 cup soy sauce


1 3-in. piece ginger, grated

2 tsp. red chili flakes

1 cup water

½ cup sweet chili sauce

¼ cup sesame oil

2 tbsp. yuzu

Pickled Vegetables


3 bay leaves

4 sprigs thyme

1 tbsp. peppercorns

¼ cup sugar



1 jalapeño, sliced into thin wheels

Wings


3 bay leaves

1 onion, chopped roughly

2 sprigs thyme

1 tbsp. salt

½ cup olive oil


Honey Garlic Wings

15

InstructionsSauce


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 all the ingredients to the Inner Pot and cook while stirring very often until the sauce is reduced by half.

4. Remove and reserve the sauce.

Pickled Vegetables



3. Add the vinegar, bay leaves, thyme, peppercorns, and sugar to the Inner Pot and bring the mixture to a boil.

4. Press the Cancel Button. Pour the mixture into a container and let cool.

5. Add the carrots and jalapeño to the mixture and brine for 1 hr.

Wings


2. Add all the ingredients to the Inner Pot.


4. Press the Pressure Button, scroll to the Poultry setting, and press the Program Dial. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (10-min. cooking time).

5. 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.

6. Remove the wings, discard any extra liquid, and wipe the Inner Pot clean.

7. Add the olive oil to the Inner Pot.

8. 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 10 mins.).

9. Add the wings to the Inner Pot and sear the wings to crisp (the wings may need to be seared in batches).

10. Press the Cancel Button. Remove the wings, toss them in the sauce, and serve with the pickled vegetables and garlic chips.

What You'll Need

16


2 tbsp. canola oil

2 tbsp. sesame oil

4 lb chicken breasts, cubed

4 cloves garlic, shaved

¾ cup rice vinegar

¾ cup soy sauce

½ cup hoisin sauce

½ cup brown sugar

2 tbsp. grated fresh ginger

1 tsp. red pepper flakes

½ tsp. salt


4 tbsp. cornstarch

2 bunches green onions, cut on a bias

2 tbsp. sesame seeds, toasted

2 tbsp. canola oil

1 ½ tbsp. sesame oil



½ cup rice vinegar

½ cup soy sauce

½ cup hoisin sauce

½ cup brown sugar


1 tsp. red pepper flakes

¼ tsp. salt


3 tbsp. cornstarch

1 ½ bunches green onions, cut on a bias


6 QT. - Serves 4

1 tbsp. canola oil

1 tbsp. sesame oil



6 tbsp. rice vinegar

6 tbsp. soy sauce

¼ cup hoisin sauce

4 tbsp. brown sugar


½ tsp. red pepper flakes

¼ tsp. salt

¼ tsp. ground black pepper

2 tbsp. cornstarch

1 bunch green onions, cut on a bias


General Tso’s Chicken

Instructions

17



3. Pour the canola oil and sesame oil into the Inner Pot and heat the oils.

4. Add the chicken and brown all sides.

5. Press the Cancel Button. Add the garlic, rice vinegar, soy sauce, hoisin sauce, brown sugar, ginger, red pepper flakes, salt, and ground black pepper.


7. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Scroll to the Low setting and press the Program Dial to begin the cooking cycle (10-min. cooking time).

8. 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.

9. Add the cornstarch, ensuring that it becomes thoroughly incorporated.

10. Garnish with the onions and sesame seeds and serve with broccoli and fried rice.

What You'll Need

18


2 large onions, sliced into ½-in. half-moons

2 red bell peppers, sliced into ½-in. strips

2 green bell peppers, sliced into ½-in. strips

2 pints button mushrooms

4 tsp. cornstarch

3 lb ribeye steak, sliced thinly

½ tbsp. salt

1 splash beer

15 dashes hot sauce

3 tsp. Worcestershire sauce

4 cups shredded provolone cheese

8 torpedo rolls, sliced in half lengthwise

12 tbsp. mayonnaise

1 ½ large onions, sliced into ½-in. half-moons

1 ½ red bell peppers, sliced into ½-in. strips

1 ½ green bell peppers, sliced into ½-in. strips

1 ½ pints button mushrooms

3 tsp. cornstarch


½ tbsp. salt

1 splash beer

8 dashes hot sauce




6 tbsp. mayonnaise

Philly Cheesesteak

6 QT. - Serves 2

1 large onion, sliced into ½-in. half-moons

1 red bell pepper, sliced into ½-in. strips

1 green bell pepper, sliced into ½-in. strips

1 pint button mushrooms

2 tsp. cornstarch


½ tbsp. salt

1 splash beer

5 dashes hot sauce




3 tbsp. mayonnaise

Instructions

19


2. Add the onion, red and green bell peppers, and mushrooms to the Inner Pot. Sprinkle the cornstarch over the vegetables and toss to coat.

3. Top the vegetables with the ribeye and season the ribeye generously with the salt.

4. Add the beer, hot sauce, and Worcestershire sauce to the Inner Pot.


6. 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).


8. Sprinkle the provolone cheese over the mixture in the Inner Pot.

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

10. Press the Keep Warm button and melt the cheese (about 5 mins.).

11. Spread a thin layer of mayonnaise in each sliced torpedo roll and stuff the rolls with the vegetables and steak.

What You'll Need

20


Marinade

½ cup canola oil

2 cups orange juice

1 cup lime juice

1 cup pineapple juice

20 cloves garlic1/3 cup brown sugar

4 tbsp. cumin

4 bay leaves

1/3 cup canola oil

16 country-style ribs

smashed potato salad, for serving (see p. 10)

Marinade1/3 cup canola oil

1 ½ cups orange juice

¾ cup lime juice

¾ cup pineapple juice

15 cloves garlic1/3 cup brown sugar

3 tbsp. cumin

3 bay leaves

4 tbsp. canola oil

10–12 country-style ribs


6 QT. - Serves 6

Mojo Marinated Ribs

Marinade

3 tbsp. canola oil

1 cup orange juice

½ cup lime juice

½ cup pineapple juice

10 cloves garlic

3 tbsp. brown sugar

2 tbsp. cumin

2 bay leaves

3 tbsp. canola oil

6–8 country-style ribs


Instructions

21

1. Combine the marinade ingredients in a bowl.

2. Marinate the ribs in the marinade for at least 1 hr. in the refrigerator.

3. Remove the ribs and pat them dry. Reserve the marinade.



6. Pour the canola oil into to the Inner Pot and heat the oil.

7. Add the ribs and sear them on all sides.

8. Press the Cancel Button. Add the marinade.




12. Press the Sauté Button and then the Program Dial to select 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.).

13. Remove the ribs from the Inner Pot and reduce the sauce remaining in the Inner Pot by half while keeping the ribs warm.

14. Press the Cancel Button. Pour the pot over the ribs and serve with smashed potato salad.

What You'll Need

22


1 cup flour

3 tbsp. salt

1 ½ tbsp. ground black pepper

4 lb cubed stew meat1/3 cup canola oil

½ cup cognac

2 cups red wine

2 cups beef stock

¼ cup tomato paste

2 tbsp. Worcestershire sauce

2 tbsp. demi-glace

1 bunch thyme

2 large Spanish onions, chopped

2 cups pearl onions, peeled

2 cups assorted mushrooms


8 medium carrots, peeled & cut on a bias

2 lb new potatoes, halved

¾ cup flour

3 tbsp. salt

1 ½ tbsp. ground black pepper

3 lb cubed stew meat

¼ cup canola oil1/3 cup cognac

1 ½ cups red wine

1 ½ cups beef stock

3 tbsp. tomato paste

1 tbsp. Worcestershire sauce

2 tbsp. demi-glace

1 bunch thyme

1 large Spanish onion, chopped

1 ½ cups pearl onions, peeled

1 ½ cups assorted mushrooms



1 ½ lb new potatoes, halved

Beef Bourguignon

6 QT. - Serves 8

½ cup flour

2 tbsp. salt

1 tbsp. ground black pepper

2 lb cubed stew meat

3 tbsp. canola oil

¼ cup cognac

1 cup red wine

1 cup beef stock

2 tbsp. tomato paste

½ tbsp. Worcestershire sauce

1 tbsp. demi-glace

1 bunch thyme

1 large Spanish onion, chopped

1 cup pearl onions, peeled

1 cup assorted mushrooms



1 lb new potatoes, halved

Instructions

23

1. Combine the flour, salt, and ground black pepper in a bowl, mix, and dredge the stew meat in the mixture.



4. Pour the canola oil into the Inner Pot and heat the oil.

5. Add the stew meat and cook in batches until browned. Remove and reserve the stew meat.

6. Add the cognac and cook for 1 min., scraping off any bits from the bottom of the Inner Pot.

7. Add the wine, stock, tomato paste, Worcestershire sauce, and demi-glace and mix until completely incorporated.

8. Add the thyme, onions, mushrooms, garlic, carrots, potatoes, and stew meat and stir well to combine. Press the Cancel Button.


10. Press the Pressure Button and then the Program Dial to confirm the Custom setting. Press the Program Dial to confirm the default setting and begin the cooking cycle (30-min. cooking time).


24

¼ cup canola oil

½ cup butter, divided

3 2-lb racks of lamb

½ cup harissa paste

3 cloves garlic, smashed

Moroccan couscous, for serving (see p. 29)

3 tbsp. canola oil

4 tbsp. butter, divided

2 2-lb racks of lamb1/3 cup harissa paste




Instructions

6 QT. - Serves 6

2 tbsp. canola oil

3 tbsp. butter, divided

1 2-lb rack of lamb

3 tbsp. harissa paste

1 clove garlic, smashed


Harissa Lamb



3. Add the canola oil and 2 tbsp. butter* to the Inner Pot and cook until the butter is melted.

4. Add the lamb and sear each side for 1 min. per side.

5. Press the Cancel Button and clean out the Inner Pot. Remove the lamb, coat with the harissa, place the lamb in a vacuum-sealable bag with the garlic and the rest of the butter. Vacuum seal the bag.

6. Fill the Inner Pot three fifths full with water.

7. Press the Sous Vide Button and then the Program Dial to select the Beef setting. Press the Timer Button and scroll to set the cooking time to 2 hrs. Press the Temp Button, scroll to set the cooking temperature to 134° F/57° C, and press the Program Dial to begin the cooking cycle.

8. Add the bag to the water, place the Glass Lid on the Power Quick Pot, and cook for 2 hrs.

9. Serve with the Moroccan couscous.

* Use 2 2/3 tbsp. butter for the 8-Qt. Power Quick Pot and 1/3 cup butter for the 10-Qt. Power Quick Pot.

What You'll Need

25

4 lb parsnips, cut into 1-in. pieces

1 cup heavy cream

½ cup vegetable stock

1 cup whole milk1/3 cup butter

1 tbsp. salt

1 tbsp. ground white pepper


¾ cup heavy cream1/3 cup vegetable stock

¾ cup whole milk

¼ cup butter

¾ tbsp. salt

¾ tbsp. ground white pepper

10 QT. - Serves 128 QT. - Serves 86 QT. - Serves 6


½ cup heavy cream

¼ cup vegetable stock

½ cup whole milk

3 tbsp. butter

½ tbsp. salt

½ tbsp. ground white pepper

Parsnip Puree






6. Use a hand blender to blend the puree until smooth.

What You'll Need

What You'll Need

26


Dry Rub*

5 tsp. cumin

5 tsp. paprika

5 tsp. ground coriander

1 tbsp. salt


10 4-oz boneless pork chops

2 oranges, sliced & ends discarded

2 lemons, sliced & ends discarded

2 limes, sliced & ends discarded

½ cup diced butter


citrus rice, for serving (see p. 8)

Dry Rub*

3 tsp. cumin

3 tsp. paprika


2 tsp. salt



1 ½ oranges, sliced & ends discarded

1 ½ lemons, sliced & ends discarded

1 ½ limes, sliced & ends discarded

¼ cup diced butter



6 QT. - Serves 4

Dry Rub*

2 tsp. cumin

2 tsp. paprika


1 tsp. salt



1 orange, sliced & ends discarded

1 lemon, sliced & ends discarded

1 lime, sliced & ends discarded

3 tbsp. diced butter



* This dry rub can be stored in an airtight container for up to three months.

Sous Vide Pork Medallions

27

Instructions1. Combine the dry rub ingredients in a small bowl and whisk.

2. Generously season the pork with the dry rub.

3. Place the pork, orange, lemon, lime, butter, and garlic in a sealable bag. Seal the bag.


5. Fill the Inner Pot three fifths full with warm water. Place the bag in the water.

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

7. Press the Sous Vide 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 (140° F/60° C for 3 hrs.).

8. Serve with the citrus rice.

What You'll Need

28


2 zucchinis, sliced thinly6 cloves garlic, shaved2 lemons, sliced thinly1 cup capers1 cup white wine1 tbsp. salt1 ½ red bell peppers, diced medium2 small onions, sliced12 sprigs thyme12 6-oz portions cod

1 ½ zucchinis, sliced thinly4 cloves garlic, shaved1 ½ lemons, sliced thinly½ cup capers½ cup white wine¾ tbsp. salt¾ red bell pepper, diced medium1 small onion, sliced12 sprigs thyme6 6-oz portions cod

Instructions

6 QT. - Serves 4

Cod en Papillote

1 zucchini, sliced thinly3 cloves garlic, shaved1 lemon, sliced thinly¼ cup capers¼ cup white wine½ tbsp. salt½ red bell pepper, diced medium1 small onion, sliced8 sprigs thyme4 6-oz portions cod

1. Combine the zucchini, garlic, lemon, capers, wine, salt, red bell pepper, onion, and thyme in a bowl and mix.

2. Pour the mixture and the cod on a piece of parchment paper and fold the parchment paper around the ingredients to form a tightly sealed envelope.


4. Add enough water to the Inner Pot to fill the Inner Pot with 1 in. of water and place a steaming rack in the Inner Pot.

5. Place the envelope on the steaming rack.




29

Instructions

6 QT. - Serves 6

Moroccan Couscous

2 cups couscous

2 ½ cups vegetable stock

1 tbsp. cumin

2 bay leaves

1 tbsp. coriander


1 tsp. salt

2 tbsp. butter

1 14-oz can chickpeas, drained & rinsed

1 red onion, diced small

1 red bell pepper, diced

½ cup pomegranates

½ cup mint chiffonade

½ cup slivered almonds, toasted

3 cups couscous

3 ¾ cups vegetable stock

1 ½ tbsp. cumin

3 bay leaves

1 ½ tbsp. coriander


1 ½ tsp. salt

3 tbsp. butter

1 ½ 14-oz cans chickpeas, drained & rinsed

1 ½ red onions, diced small

1 ½ red bell pepper, diced

¾ cup pomegranates

¾ cup mint chiffonade

¾ cup slivered almonds, toasted

4 cups couscous

5 cups vegetable stock

2 tbsp. cumin

4 bay leaves

2 tbsp. coriander


2 tsp. salt

4 tbsp. butter

2 14-oz cans chickpeas, drained & rinsed

2 red onions, diced small

2 red bell peppers, diced

1 cup pomegranates

1 cup mint chiffonade

1 cup slivered almonds, toasted


2. Press the Sauté Button, scroll to the Vegetables setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (370° F/170° C for 10 mins.).

3. Add the couscous, stock, cumin, bay leaves, coriander, garlic, salt, and butter to the Inner Pot, bring to a boil, and then add the Glass Lid.

4. Press the Cancel Button.

5. Let the mixture sit for 5 mins. Remove the couscous, fluff with a fork, and add the chickpeas, onion, red bell pepper, pomegranates, mint, and almonds.

8 QT. - Serves 9 10 QT. - Serves 12

What You'll Need

What You'll Need

30


12 4-oz pieces salmon, skin on1/3 cup. togarashi

¼ cup butter

4 12.8-oz packs Japanese soba noodles

2 tbsp. salt

2 bunches cilantro, destemmed & chopped roughly, plus more for garnish

juice of 1 lime

1 tbsp. sriracha

5 large carrots, julienned

2 medium daikon radishes, julienned

2 English cucumbers, seeded & cut into ½-in. cubes

½ cup mayonnaise


8 4-oz pieces salmon, skin on1/3 cup togarashi

3 tbsp. butter


1 ½ tbsp. salt

1 ½ bunches cilantro, destemmed & chopped roughly, plus more for garnish

juice of ½ lime

4 tsp. sriracha


1 ½ medium daikon radishes, julienned

1 ½ English cucumbers, seeded & cut into ½-in. cubes1/3 cup mayonnaise

1 ½ tbsp. grated fresh ginger

Sous Vide Salmon & Soba Noodles

6 QT. - Serves 6

6 4-oz pieces salmon, skin on

3 tbsp. togarashi

2 tbsp. butter


1 tbsp. salt

1 bunch cilantro, destemmed & chopped roughly, plus more for garnish

juice of ¼ lime

3 tsp. sriracha


1 medium daikon radish, julienned

1 English cucumber, seeded & cut into ½-in. cubes

¼ cup mayonnaise


31

Instructions1. Coat the salmon with the togarashi.

2. Place the salmon and butter in a sealable bag. Seal the bag.


4. Press the Sous Vide Button and then the Program Dial to select the Beef setting. Press the Timer Button and scroll to set the cooking time to 50 mins. Press the Temp Button, scroll to set the cooking temperature,* and press the Program Dial to begin the cooking cycle.

5. Fill the Inner Pot three fifths full with water. Let the water preheat and then add the bag with the salmon.

6. When the timer reaches 0, press the Cancel Button, remove the bag, let the salmon cool, and place the bag in the refrigerator. Leave the water in the Inner Pot.

7. Press the Sauté Button, scroll to the Vegetables setting, and press the Program Dial. Press the Program Dial again to confirm the default setting and begin the cooking cycle (370° F/170° C for 10 mins.).

8. Bring the water in the Inner Pot to a boil.

9. Add the noodles and salt. Place the Glass Lid on the Power Quick Pot. Cook as directed by the packaging.

10. Combine the cilantro, lime juice, sriracha, carrots, daikon, cucumber, mayonnaise, ginger, and noodles in a bowl.

11. Press the Cancel Button. Remove the salmon from the bag, top the noodles with the salmon, and garnish with cilantro.

* Set the cooking temperature to 110° F for a soft, buttery texture or 130° F for a firm, flaky texture.

What You'll Need

32


2 lb 20–30 shrimp, raw, peeled, deveined & tail on

4 tbsp. canola oil

6 tbsp. unsalted butter

2 small white onions, diced small

4 cups Arborio rice

2 cups white wine


2 tbsp. kosher salt

4 cups broccoli florets, frozen

2 cups chicken stock

1 cup shredded Parmesan cheese

2 bunches scallions, cut on a bias

1 ½ lb 20–30 shrimp, raw, peeled, deveined & tail on

3 tbsp. canola oil

4 ½ tbsp. unsalted butter

1 ½ small white onions, diced small

3 cups Arborio rice

1 ½ cups white wine

zest & juice of 1 lemon

1 ½ tbsp. kosher salt


1 ½ cups chicken stock

¾ cup shredded Parmesan cheese

1 ½ bunches scallions, cut on a bias

Lemon Shrimp Risotto

6 QT. - Serves 4

1 lb 20–30 shrimp, raw, peeled, deveined & tail on

2 tbsp. canola oil

3 tbsp. unsalted butter

1 small white onion, diced small

2 cups Arborio rice

1 cup white wine

zest & juice of 1 lemon

1 tbsp. kosher salt


1 cup chicken stock

½ cup shredded Parmesan cheese

1 bunch scallions, cut on a bias

33

Instructions1. Thaw the shrimp on a sheet pan in the refrigerator.



4. Pour the canola oil into the Inner Pot and heat the oil.

5. Add the shrimp (be careful not to overcrowd them). Sear each side of the shrimp for 2 mins. per side. Remove and reserve the shrimp.

6. Add the butter and onion and cook for 3 mins.

7. Add the rice and toast until it smells nutty (about 3 mins.).

8. Add the wine and cook for 2 mins.

9. Press the Cancel Button. Add the broccoli, chicken stock, lemon zest, and lemon juice.


11. Press the Pressure Button, scroll to the Risotto 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).


13. Remove the risotto, toss with the Parmesan cheese, and garnish with the scallions.

What You'll Need

34


12 4-oz skinless chicken thighs

2 20-oz cans pineapple chunks with juice

1 cup pineapple juice

1 soy sauce

1 ½ cups brown sugar

1 cup ketchup

8 garlic cloves, shaved

4 tsp. grated fresh ginger2/3 cup chicken stock

citrus rice (see p. 8)


1 1/3 20-oz cans pineapple chunks with juice2/3 cup pineapple juice2/3 soy sauce

1 cup brown sugar2/3 cup ketchup

5 1/3 garlic cloves, shaved

2 2/3 tsp. grated fresh ginger

½ cup chicken stock


Maui Chicken

6 QT. - Serves 6


1 20-oz can pineapple chunks with juice

½ cup pineapple juice

½ soy sauce

¾ cup brown sugar

½ cup ketchup

4 garlic cloves, shaved

2 tsp. grated fresh ginger1/3 cup chicken stock


Instructions

35

1. Combine all the ingredients in a bowl. Marinate the chicken in the bowl for 4 hrs. (preferably overnight) in the refrigerator.




5. Press the Pressure 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 (30-min. cooking time).


7. Serve the chicken over the citrus rice.

What You'll Need

36

Bananas Foster1 cup butter, cubed2 cups dark brown sugar½ cup heavy cream2 bananas, cut into ¼-in. slices1 cup dark rum2 pinches cinnamon2 pinches salt

Cream Cheese Filling1 lb cream cheese, room temperature½ cup powdered sugar2 tsp. lemon juice

Banana Bread4 cups cake flour1 ½ cups brown sugar2 tsp. salt½ tsp. baking soda½ tsp. baking powder1 tsp. cinnamon4 large eggs2 tsp. vanilla extract12 overripened bananas, mashed6 oz butterscotch pudding mixvanilla ice cream, for servingwhipped cream, for servingcaramelized bananas, for serving

Bananas Foster½ cup butter, cubed1 ½ cups dark brown sugar1/3 cup heavy cream3 bananas, cut into ¼-in. slices¾ cup dark rum2 pinches cinnamon2 pinches salt

Cream Cheese Filling12 oz cream cheese, room temperature1/3 cup powdered sugar1 ½ tsp. lemon juice

Banana Bread3 cups cake flour1 1/8 cups brown sugar1 tsp. salt½ tsp. baking soda½ tsp. baking powder¾ tsp. cinnamon2 large eggs1 ½ tsp. vanilla extract9 overripened bananas, mashed5 oz butterscotch pudding mixvanilla ice cream, for servingwhipped cream, for servingcaramelized bananas, for serving


Bananas Foster7 tbsp. butter, cubed1 cup dark brown sugar½ cup heavy cream2 bananas, cut into ¼-in. slices¼ cup dark rum1 pinch cinnamon1 pinch salt

Cream Cheese Filling8 oz cream cheese, room temperature¼ cup powdered sugar1 tsp. lemon juice

Banana Bread2 cups cake flour¾ cup brown sugar1 tsp. salt¼ tsp. baking soda¼ tsp. baking powder½ tsp. cinnamon2 large eggs1 tsp. vanilla extract6 overripened bananas, mashed3 oz butterscotch pudding mixvanilla ice cream, for servingwhipped cream, for servingcaramelized bananas, for serving

Banana Bread Bananas Foster

Instructions

37

Bananas Foster



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

4. Add the cream, stir until the mixture is smooth and glossy, and cook until the mixture begins to simmer.

5. Add the bananas and sauté for 1 min.

6. Add the rum, ignite the mixture using a click lighter, and cook until the flame burns out.

7. Press the Cancel Button. Add the cinnamon and salt, stir to combine, and remove and reserve the bananas foster.

Cream Cheese Filling

1. Combine all the ingredients in a bowl and mix until thoroughly incorporated.

2. Transfer the cream cheese filling to a piping bag fitted with a round tip.

Banana Bread

1. Combine the flour, brown sugar, salt, baking soda, baking powder, and cinnamon in a bowl and mix well.

2. Combine the eggs, vanilla, bananas, and pudding in a separate bowl and mix well.

3. Combine the two batters and mix until combined (be careful not to overmix).


5. Add enough water to the Inner Pot to fill the Inner Pot with 1 in. of water and place a steaming rack in the Inner Pot.

6. Fill eight silicone cupcake molds* two thirds full with the batter and pipe 1 tsp. cream cheese filling into the center of each mold.

7. Place the molds on the rack in the Inner Pot.


9. Press the Bake Button and then the Program Dial to confirm the default setting. Press the Timer Button, scroll to set the cooking time to 20 mins., and press the Program Dial to begin the cooking cycle.


11. Carefully remove the molds from the Inner Pot and serve with a spoonful of the bananas foster, ice cream, whipped cream, and caramelized bananas.

* Use 14 cupcake molds for the 8-Qt. Power Quick Pot and 16 cupcake molds for the 10-Qt. Power Quick Pot.

What You'll Need

38


2 lb dark chocolate

1 cup chocolate hazelnut spread

16 eggs

2 cups butter

2 tbsp. vanilla

3 cups water

1 cup chopped hazelnuts, toasted, for serving

whipped cream, for serving

1 lb dark chocolate

½ cup chocolate hazelnut spread

8 eggs

1 cup butter

1 tbsp. vanilla

1 ½ cups water

½ cup chopped hazelnuts, toasted, for serving


Flourless Chocolate Cakes

1 lb dark chocolate

½ cup chocolate hazelnut spread

8 eggs

1 cup butter

1 tbsp. vanilla

1 ½ cups water

½ cup chopped hazelnuts, toasted, for serving


39

Instructions1. Place a double boiler on the stove top. Add ½ cup water to the bottom of the double boiler. Add the dark

chocolate, chocolate hazelnut spread, and butter to the top of the double boiler and cook over medium-high heat to make the batter. Remove from the heat when combined.

2. Add the eggs to an electric mixer and whip the eggs until they double in size.

3. Slowly fold the eggs into the batter.

4. Divide the batter evenly between six ramekins.*


6. Pour the water into the Inner Pot, place three ramekins in the Inner Pot, place a steaming rack over the ramekins, and place three ramekins on the rack.


8. Press the Bake Button and then the Program Dial to confirm the default setting. Press the Program Dial again to confirm the default setting and begin the cooking cycle (25-min. cooking time).


10. Remove the ramekins and top the cakes with the chopped hazelnuts and whipped cream.

* Use 10 ramekins for the 8-Qt. Power Quick Pot and 16 ramekins for the 10-Qt. Power Quick Pot.

dream big...1 cup apple cider vinegar 1 cup sour cream 1 cup sugar 4 tsp. dry mustard 1 tsp. salt 1...

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