Five ingredients and an Instant Pot? Sign me up!

Isalata Caprese Chicken Bowl (Photo by James Stefiuk)

Instant Pot fans, unite for a new cookbook that will leave you wondering how you ever survived without it. The “I Love my Instant Pot 5-Ingredient Recipe Book” by Michelle Fagone gives 175 quick, easy and tasty recipes for any meal of the day, and any craving.

Fagone, a recipe developer and food blogger of CavegirlCuisine.com, has written three other Instant Pot-related books, including a Paleo one and a gluten-free one.

These recipes all include ingredients meant to be on-hand or easily accessible. Recipes are organized into Breakfast, Soups, Stews and Chilis, Beans, Rice and Grains, Appetizers, Side Dishes, Chicken Man Dishes, Beef and Pork Main Dishes, Vegetarian Main Dishes and Desserts. And it’s nice to have a recipe that only includes five ingredients and still be delicious!

I’ve already tried out multiple recipes in the book and am ready to make it a mainstay cookbook in my house. From Lemon Pancakes in the silicone egg mold, to a potato salad with a kick — Jalapeno Popper Potato Salad, delicious Beef Shawarma Bowls, Bulgogi, Pork Egg Roll in a Bowl and Tortellini in Brodo, all of the dishes have been well received at home, quick to make and not too complicated. There’s even a few recipes for cheesecake — Chocolate Chip Cheesecake and Simple Lemon Cheesecake — and if you haven’t ever made cheesecake in the Instant Pot, it will change your mind about making it anywhere else!

For anyone who has an Instant Pot, but doesn’t know what to cook in it, I highly recommend this book.

“The I Love my Instant Pot 5-Ingredient Recipe Book” is published by Simon and Schuster.

Contact Amy Phelps at aphelps@newsandsentinel.com.


Excerpted from The “I Love My Instant Pot®” 5-Ingredient Recipe Book by Michelle Fagone. Copyright ç 2021 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.



The addition of chicken to this classic salad originating on the island of Capri adds yet another delicious element to this already fresh salad. Representing the colors of the Italian flag–green (fresh basil), white (mozzarella), and red (tomatoes)–this dish is best enjoyed with a fine glass of Italian vino!

Pantry Staples: salt, ground black pepper, olive oil

Hands-On Time: 10 minutes

Cook Time: 5 minutes

Serves 4

1 1/2 pounds boneless, skinless chicken breasts, cut into 1″ cubes

1 (28-ounce) can diced tomatoes, including juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (8-ounce) container fresh ciliegine mozzarella, drained and halved

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/2 cup julienned fresh basil leaves

1 In the Instant Pot®, add chicken and tomatoes. Lock lid.

2 Press the Manual or Pressure Cook button and adjust time to 5 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops. Unlock lid. Check chicken using a meat thermometer to ensure internal temperature is at least 165∂F.

3 Using a slotted spoon, transfer chicken and tomatoes to four bowls. Season with salt and pepper. Add mozzarella halves. Drizzle with oil and balsamic vinegar. Garnish with basil. Serve immediately.


CALORIES: 433 | FAT: 17g | PROTEIN: 54g | SODIUM: 886mg | FIBER: 3g | CARBOHYDRATES: 12g | NET CARBS: 9g | SUGAR: 6g


Ciliegine, which translates to “cherry-sized,” are bite-sized fresh mozzarella balls. They are made with 100 percent whole cow’s milk and, traditionally, buffalo milk. The liquid that they are stored in is actually whey and keeps the cheese moist and creamy.


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