Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes
29
Red Wine Poached Pears By Laura Pazzaglia
P
eel the pears but leave the stems attached.
Pour the bottle of wine in the pressure cooker.
Add the bay, cloves, cinnamon, ginger and sugar. Mix well to dissolve. Add
the pears to the pressure cooker.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 9 minutes pressure cooking time .
When time is up, open the cooker using Quick Pressure Release (see page 5).
Pull out the pears carefully using tongs and pulling them from their stems. Set the pears
aside and put the pressure cooker on [Saute], without the top, to reduce the cooking
liquid to about half. Filter and then drizzle spiced wine syrup on pears, decorate with
herbs and serve room temperature or chilled.
6 firm pears, peeled
1 bottle of Red Wine - a dry,
tarty, tannic red wine like
Sangiovese or Barbaresco
1 Bay Laurel leaf
4 cloves (the spice)
1 stick or 1 tsp of Cinnamon
1 piece of fresh or 1 tsp of
Ginger
1 1/3 cups of sugar
(optional)1 Bunch of Herbs
for decoration -sage, mint,
oregano or basil
Stuffed Peaches By Laura Pazzaglia
P
repare the Instant pot by adding two cups of
water and adding the steaming rack.
Combine the cookie crumbs, almonds and
lemon zest. Stuff the peaches and place on
the rack—top each peach with a pat of butter.
Close and lock the lid of the Instant Pot. Press [Manual]
and then use the [+] or [-] button to choose 4 minutes
pressure cooking time.
When time is up, open the cooker using Quick Pressure
Release (see page 5). Serve warm with a scoop of vanilla Ice cream.
2 cups water
8 Amaretto or Gingersnap
Cookies, crumbled
2 tbsps almonds, chopped
2 tbsps butter
1 tsp lemon zest
3 firm peaches, halved and
pitted