Team up with your Instant Pot (or any other brand of electric pressure cooker) to control or lose weight with the quick, delicious, and waist-conscious recipes of Thinner in an Instant , now expanded to include 50 new recipes and color photos. There are loads of Instant Pot cookbooks. However, almost all are filled with rich recipes that taste decent but deliver a nasty caloric punch right to your waistline. Here's a tasty and good-for-you alternative. In Thinner in an Instant , Nancy S. Hughes, one of the most-respected and best-selling cookbook authors in the US on health-related topics, offers up the first and only book that will help you watch or lose weight by cooking with an electric pressure cooker. Each recipe maxes out at 350 calories per serving and comes with a complete nutritional analysis, including calories, fats, cholesterol, salt, and other information that is important to you if you are a health-savvy or weight-conscious cook—or if someone you cook for needs help losing a few pounds.   These are soul-satisfying dinners that won’t leave you hungry: Beef Burgundy on Sweet Potato Mash, Seafood Gumbo, and Greek Lemon Chicken with Asparagus, to name just a few. Plus, there are delectable, yet lo-cal, desserts, like Upside Down Chocolate Crusted Cheesecake and Lemon-Berry Bread Pudding, to round out the meal. At last, weight-watching and calorie-conscious cooks and eaters can enjoy the speed, convenience, and ease-of-use of the Instant Pot and its cousins.   Nancy S. Hughes writes for a wide range of health and food magazines and is the author of 17 cookbooks, with a focus on low-calorie cooking for weight loss, heart-healthy cooking, diabetic cooking, and cooking with kitchen appliances. She lives in the Mobile, Alabama, area. Thinner in an Instant Cookbook Great-Tasting Dinners With 350 Calories or Fewer — From the Instant Pot or Other Electric Pressure Cooker By Nancy S. Hughes The Quarto Group Copyright © 2019 Nancy S. Hughes All rights reserved. ISBN: 978-1-55832-950-8 Contents Introduction, 8, Tips, Tricks, and Hacks for Healthy and Low-Calorie Pressure Cooking, 12, Sandwiches and Wraps, 17, Main-Course Salads, 37, One-Dish Suppers, 55, Soups and Stews, 113, Protein and Vegetable Combination Dinners, 145, Sweets and Desserts, 167, Acknowledgments, 186, About the Author, 187, Index, 188, CHAPTER 1 SANDWICHES AND WRAPS When you think of sandwiches, the first thing that probably comes to mind is two pieces of bread with something in between-pretty boring, right? It's time to add some variety and brighten up the boring! Use tender lettuce leaves as cups to hold those sandwich fillings, make the most out of crusty French bread by getting the crunch without the carbs, and make "knife-and-fork" tortillas so you can stack ingredients high, really high. See? There's more to a sandwich than two pieces of bread! SANDWICHES AND WRAPS Hummus-Stuffed Tortilla Wraps 20 Pepper-Goat Cheese Toasts 21 Spiced Orange Chicken Bibb Wraps 23 Sweet-Hot Chicken Long-Leaf Wraps 25 Cheater's Barbecue Chicken 26 Lime'd Flank Tortillas with Guacamole 27 Shredded Brisket Po' Boys 28 So Sloppy Joes 30 Beef Hoagies 31 Lebanese Beef and Pecan-Stuffed Pitas 32 Tender Pork on Corn Tortillas with Avocado Mash 35 HUMMUS - STUFFED TORTILLA WRAPS Here's a double recipe in one ... use half the cooked hummus for your tortillas and reserve the remaining half for a healthy snack later with raw veggies ... and the hummus freezes well, too. 4 cups (960 ml) water 1 cup (200 g) dried chickpeas, rinsed and drained 1/3 cup (53 g) chopped onion 2 garlic cloves, peeled ½ teaspoon dried rosemary 2 lemons ½ teaspoon ground cumin ½ teaspoon salt 1 tablespoon (15 ml) Extra-virgin olive oil 4 high-fiber, low-carb wheat tortillas, warmed 4 cups (200 g) shredded romaine lettuce 1 cup (135 g) chopped cucumber 1 cup (180 g) chopped tomato 1 ounce (28 g) crumbled reduced-fat blue cheese or feta cheese 12 pitted Kalamata olives, coarsely chopped In your pressure cooker cooking pot, combine the water, chickpeas, onion, garlic, and rosemary. Lock the lid in place and close the seal valve. Press the Manual button to set the cook time for 45 minutes. When the cook time ends, use a natural pressure release for 10 minutes, then a quick pressure release. When the valve drops, carefully remove the lid. Place a colander over a bowl and drain the chickpeas, reserving ¾ cup (180 ml) of the cooking liquid. In a blender, combine the drained chickpea mixture, reserved cooking liquid, the juice of 1 lemon, the cumin, and salt. Secure the lid, holding it down firmly, and purée until smooth. Transfer to a bowl and stir in the olive oil. Place the tortillas on a work surface. Spoon ¼ cup (56 g) of the puréed mixture down the center of each. Cut the remaining lemon into 4 wedges and squeeze 1 wedge over each tortilla. Top with equal amounts of lettuce, cucumb