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Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.
The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you’re looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.
From the Publisher
Korean Braised Beef Short Ribs (Galbijjim)
I like to make galbijjim, the popular Korean comfort-food dish, with boneless beef short ribs. It’s less traditional than using bone-in ribs, but hey, so is cook¬ing the ribs in a pressure cooker! This recipe requires no browning step, since the sauce has plenty of deep flavor from the garlic, ginger, and soy sauce.
Recipe (serves 6 – 8)
Pat the ribs dry with paper towels. Cut crosswise into 3-inch pieces and add them to the Instant Pot.
In a blender or food processor, combine the onion, pear, garlic, ginger, brown sugar, mirin, and soy sauce and process until smooth. Pour the sauce over the short ribs and stir to coat evenly. Arrange the rib pieces in a single layer. Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting for 35 minutes at high pressure.
When the timer goes off, you can either perform a quick release by moving the Pressure Release to Venting, or you can let the pressure release naturally, then leave the ribs in the Instant Pot on the Keep Warm setting for up to 10 hours.
Open the pot and stir in the carrots and daikon. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cook¬ing program, then select the Manual program and set the cooking time for 3 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the meat and vegetables to a serving dish and keep warm. Use a ladle or large spoon to skim the fat from the sauce.
In a bowl, stir together the cornstarch and water. Press the Cancel button to reset the cooking program, then select the Sauté setting. When the sauce comes to a simmer, stir in the cornstarch mixture and let it boil for 1 minute, until the sauce has thickened, then press the Cancel button to turn off the Instant Pot.
Spoon the thickened sauce over the meat and vegetables. Sprinkle the sesame seeds and green onions on top and serve.
3 to 3½ pounds boneless beef short ribs 1 yellow onion, cut into 1-inch pieces 1 Asian or Bosc pear (about 6 ounces), peeled, quartered, and cored 8 cloves garlic 1-inch knob fresh ginger, peeled and chopped 1 tablespoon brown sugar ¼ cup mirin (sweet rice wine) or apple juice ¼ cup soy sauce 4 large carrots, peeled and cut into 1-inch pieces 1 small daikon (about 1 pound), peeled and cut into 1-inch pieces 1 tablespoon cornstarch or arrowroot powder 1 tablespoon water 1 tablespoon sesame seeds 2 green onions, white and green parts, thinly sliced on the diagonal
Publisher : Ten Speed Press; Illustrated edition (Aug. 29 2017)
Language : English
Hardcover : 176 pages
ISBN-10 : 0399580883
ISBN-13 : 978-0399580888
Item weight : 708 g
Dimensions : 21.03 x 2.11 x 23.6 cm
Customers say
Customers find the recipes in the book tasty and well-thought-out. They appreciate the helpful tips and tricks for beginners using the Instant Pot. The pictures and illustrations are also praised as nice. Overall, customers consider the book a good value for money.
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Northern light –
Very appealing straight forward recipes
UPDATEI cooked the unstuffed peppers recipe and it was delish. For me it needed more salt and pepper but that’s just personal taste. Very pleased!I made it in my 3 quart instant potMy friend made the pork loin with balsamic caramalized onions and said it was fabI have yet to cook a recipe from the book and will update when I have but I have “read” most of the recipes and these are my observations- a good cross section of recipes- including staples like mac and cheese, beans, leak and potato soup- ingredients are not weird hard to get but very common- the recipes are clearly written and straight forward- there are sometimes options / alternative ingredients suggested for vegan options or variety- none I have read are difficult. You don’t have to be a great chef to make them- each recipe can provide you with the basics to get stsrtrd even if you make your own personalized adjustments.just knowing how to get started is a big advantage like what setting and how long to cook a dish for. maybe you like to add a little spice maybe not but you will at least have a solid foundation for any of the dishes- there are quite a lot of very good photos of dishes. i love photos and always prefer one for each dish but there are a good number- it’s written by a pro. this is NOT a self published low quality cookbook full of errors and omissions.- i watched a video of the dish on the cover being made by indigo nil and it turned looked like it turned out great which is why i ordered the book and am not disappointedCan’t wait to try the risotto recipe and the barley / mushroom dish
Amazon Customer –
The directions are very clear and easy to read.
Just bought an instant pot and had never used a pressure cooker. I found the book very helpful with some really good recipes. Made a New York cheesecake in it and my family raved over it. Also a blade beef roast which turned out very tender.
Ginny McG –
Nutritious and adaptable recipes
This handy guide to maximizing your Instant Pot is full of hearty and delicious recipes. I’ve also learned how to adapt the recipes to what I have on hand. I particularly like the recipes for chicken broth and roasted beef bone broth. So simple! And without the fine chopping I used to do while making broth the old-fashioned way. Just brown your meat (or throw in left-overs after a meal), rough-cut the veggies, add water and herbs, hit Soup/Broth for 60 minutes, and go away. I was fond of my Instant Pot before I purchased this book but now use it even more often.
Wendy –
Truly an ‘Essential’ Instant Pot Cookbook
My order arrived at the earliest estimated delivery date. The book was more than I expected from the previously posted reviews. It was in immaculate condition and there were more photographs of the dished than I had expected.I particularly like information about must-have tools, the pantry items and the cooking charts.I have had my instant pot for a year and felt I was ready for more of a cookbook that the small one that came with my pot but I wish I had ordered it right away.It really is an essential book for new and not so new instant pot owners.
Zeljka Novak –
Got frustrated with cook times
We tried two recipes from this book. One turned out fine and was tasty. The other one said it would take 25 minutes, but it actually took 75. I wouldn’t normally be so frustrated, but it was our New Year’s eve dinner and we were on a tight schedule. Apparently when you use the multigrain option, it has a 50 minute pre-soak period. I think this is a pretty substantial difference. While I understand I am still learning how to use the Instant Pot, I just feel like this could have been mentioned in the recipe: by the way, when we say 25 we actually mean 50+25. I have therefore decided to call my “Instant” Pot just “Pot” from now on, because there is nothing instant about it. Equally, I will only use this book when I have time for failure because I don’t trust it.
Diane Ives Lewis –
Excellent reference for Instant Pot newbies
I was recently given an Instant Pot and knew nothing about them (or pressure cookers, for that matter). This book covers everything you need to know in order to get started. And along with offering up some very good recipes, there are tips for how to convert existing recipes for the stove-top or oven. I will likely not need to buy another Instant Pot cookbook, so good value for the money.
jACQUELINE GANDEY –
instant pot
This is a good book, it gives you good tips on how to use the instant pot, and the meals are quite good.
MsMandi –
Excellent for any electric pressure cooker.
While I do not have an actual “Instant Pot”, I do have en electric pressure cooker (T-Fal) and I have been able to use this book. If you know what the settings of the Instant Pot are (temp/time/etc) for the various buttons (easily found on the internet) you can duplicate those settings on your particular electric pressure cooker. It’s not one button cooking but it’s certainly doable. That said I tried the chili this weekend and the whole chicken with mushroom sauce and both of those recipes came out perfectly! Some time this week I will be trying out the bolognese. The ingredients for most of the recipes are easy to find and the instructions are very easy to follow. I wish there was a picture for every recipe but I can certainly get buy with out it, it would just be nice to have. Next I’ll be on to the corn bread and desert recipes once my pans arrive from Amazon. I’m very glad I bought this book.
Pot –
Le ricette sono un po orientali, come tutte quelle per le pentole a pressione d’altronde. Comunque ottimo libro. Fatto benissimo e da grandi soddisfazioni in cucina. Super consigliato
K. Johnson –
Finally! Here’s the cookbook that lets you get to know this wonderful new appliance by providing very basic, well known favorite recipes adapted for the One Pot. That’s all most of us really want to know, at least in the beginning….how do I cook a plain pot roast or corned beef or BBQ ribs using pressure? After all, the pressure cooker capability is the main feature that moves us to make the purchase. But lots of folks, like yours truly, really want and need some basic training before feeling comfortable enough to tackle something besides rice pudding. This great book gives you all the answers, including the very vital info about high altitude adjustment. Just about every other recipe collection I came across was chock full of weird ingredients of unknown use and certainly not available anywhere near my little town. And if I can’t feel capable of using a new appliance, it just won’t get used.Besides explaining the machine and it’s various modes of cooking, Ms Morante includes simplified instructions, suggestions for pantry items to have handy, quick reference charts, and a section of much appreciated “pantry” recipes for commonly used items such as Quick Mayonnaise, Marinara Sauce, broths, and so on. Another giant plus is that her cooking charts are extensive: more veggies than you’ll ever know, both fresh and frozen.I can’t say enough about this book! The price is most reasonable and overall, it’s a 10 out of 5 !!
N Benn –
This is absolutely the best Instant Pot recipe book, easiest to follow, and with the most delicious recipes! I have bought several as gifts, especially for people who were formerly afraid of their Instant Pots. I’ve made the soups, desserts, entrees, side dishes…. all easy and all fabulous!
Olive –
We LOVE this and it is our go-to for Instant Pot meals. It would hands-down have 5 stars from us if the binding weren’t falling apart (how does this happen any more?). I went on Amazon to look into if it’s being made differently now bc I would order a new one, and I realized I never wrote an initial review. We’ve had the book and pot since Xmas, 2017, and it’s been a culinary game changer. The Arroz Con Pollo is a frequent cook for us now. We also love the Jambalaya, Irish Beef Stew, Momo Meatballs and Curry, Turkey Chili, and we frequently make the Quinoa Porridge and Brown Butter Oats for breakfast. We’ve also made the chocolate cake which was really good as well. This book, Indian Instant Pot Cookbook, and Dinner in an Instant have inspired a new rating system for us because they are all so good: most meals range from 4.5 stars to 5 with variations, such at 4.95, 4.96, etc. I was lurking on some of the one star reviews and if simplicity is a concern I can see where this might not be a good fit. The upside is greater complexity of flavors and interesting ingredients I would not have been typically using. Amazing book, strangely bad binding.
Sharon Fink Stoltzfus –
I love this book!!! I believe it is an essential tool for any newbie to Instant Pot cooking. Why? 1) It’s a great cookbook: the instructions for the recipes are extremely well-written and easy to understand, and the resulting dishes have been delicious. Every recipe I have tried so far has been a winner. 2) It’s not only a great cookbook, but it’s also a very thorough and easy-to-understand instruction manual for the Instant Pot. The instruction aspect of the book includes such helpful things as “How to Use the Instant Pot” with explanation of what the various function (aka Cooking Function) and operation keys do, various aspects of the lid and pressure release, plus sections titled “The Pressure Cooker Pantry,” “Must-Have Tools” (with nice photos), “How to Convert Recipes for the Instant Pot,” “Troubleshooting and FAQ,” as well as cooking charts in the back of the book – all of which are written in the author’s excellent, easy-to-understand style. As excited as I was to try Instant Pot cooking, I also felt rather intimidated, but Coco’s wonderful book soon put my mind at ease. I almost feel as though she is standing here, coaching and encouraging me, and I am having so much fun. In my opinion the book definitely lives up to its title!