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#1 NATIONAL BESTSELLER
Easy, healthy Instant Pot recipes from popular Pressure Luck blogger and YouTube star Jeffrey Eisner—lightening up comfort-food favorites for wholesome everyday eating
Jeffrey Eisner’s internationally bestselling Step-by-Step Instant Pot Cookbook was the easiest-to-follow set of Instant Pot recipes ever assembled—showing even the most reluctant cooks how to make magic in their pressure cookers.
Now, in this new cookbook featuring over 90 new simple and delicious dishes, Eisner shows how the Instant Pot can be a part of your plan to slim down and keep the weight off—without losing any of the flavor. We’re talking a trove of lightened-up recipes, many of which fit easily into a variety of lifestyles including: Keto Paleo Gluten-Free Dairy-Free Vegetarian and Vegan Recipes are accompanied by nutrition information and a precise timing bar so you know exactly how long your meal will take from pot to table. Some of the light, simple, and delicious recipes you’ll find inside are: Butternut Squash Soup Sun-Dried Tomato & Shallot Shells Greek Farro Feta Salad Eggplant Risotto Creamy Avocado Chicken Salt & Vinegar Pork Zucchini Chips & Tzatziki Dip Mug Cakes in Mason Jars & More
Building on the wild success of Eisner’s popular Pressure Luck Cooking website and YouTube channel, every recipe in this book is illustrated with color photographs showing exactly what to do in each step, along with a beautiful shot of every finished recipe. There are no hard-to-find ingredients or fussy techniques, and each dish takes advantage of the time-saving benefits of the Instant Pot.
From the Publisher
Loads of Flavor
Balsamic Mushroom Orecchiette
Mushrooms and balsamic are a pairing made in Italian heaven, and orecchiette (“little ears” in Italian) is a perfect complement to the earthy-vinegary duo.
Cauliflower Rice & Broccoli Casserole
If a cheesy broccoli and rice dish is your jam, enjoy it with riced cauliflower instead. By doing so, you cut the carbs way down and welcome the keto train to town.
Chimichurri Chicken
Chimichurri is an Argentinean herb sauce that adds fresh, bright, and mildly spicy notes to anything it is paired with. It focuses on parsley as the main ingredient, which is then blended with olive oil, garlic, vinegar, and a few basic spices. When married with chicken, it becomes a wedding you definitely want an invitation to.
Do Your Body A Favor
Pork Pozole
Pozole is a deeply flavored zesty Mexican stew that features shredded pork, mild chiles, and hominy, which is simply corn kernels that have been softened in an alkaline solution. Hominy is used to make masa for corn tortillas and tamales, as well as hominy grits. Pair this soup with a cool summer night or chilly winter’s day and a fresh lime juice margarita for best results. This is one of my favorite recipes of all time.
Greek Farro Feta Salad
Farro is very similar to a barley and is very high in calcium, fiber, and iron. It’s quite tasty, has a terrific bite, and is even more stunning when we give it a cool Mediterranean touch. This is a Greek salad fit for Zeus and Hera themselves.
Sloppy Josephines
Eating healthier doesn’t mean giving up the foods you love—it can just mean learning to make them with healthier ingredients. Speaking of which, did you know that Sloppy Joe has an herbivore sister named Sloppy Josephine? She replaces the meat with melt-in-your-mouth lentils. But don’t leave the napkins behind. This dish gives you all the flavor and delightful mess of the original!
Publisher : Voracious (April 13 2021)
Language : English
Paperback : 272 pages
ISBN-10 : 031670637X
ISBN-13 : 978-0316706377
Item weight : 703 g
Dimensions : 18.67 x 2.16 x 26.54 cm
Customers say
Customers find the recipes in the book delicious and easy to follow with pictures. They appreciate the healthy options and workarounds to meet personal dietary needs. The book provides valuable information and is well-organized.
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Lorne Grotkowski-McGill –
If you own an Instant Pot this is the book for you!
This book is fantastic. Jeffery Eisner’s Cookbooks (4 of them as of this review) are fabulous. Each recipe is laid out in an easy to follow instruction with pictures to ensure the success of every dish you make.He is witty and the recipes are no nonsense and primarily use everyday grocery items you have on hand.There are a few groceries he recommends, and once I bought and tried them, I will never substitute those ingredients again. In particular he is fond of using the “Better than Boullion” products, as well as “Boursin Cheese”.I would HIGHLY recommend these cookbooks from beginner to experienced cooks!If you can read then you can safely create wonderful dishes and meals in your Instant Pot.
CattW –
Delicious recipes
I tried a few recipes from this Instant pot cookbook and they’re tasty. I like that the recipes are lighter and healthier but it still delicious. The general cooking chart is very helpful.
Amazon Customer –
Love the recipes
I love that the recipes show pictures in steps. The recipes are great too!
Sharman Horwood –
The Best of the Three
I definitely find this cookbook the best of Eisner’s three Instant Pot cookbooks. It has much more variety, with more vegetable recipes, than the other two. The book also has a lot of information that is important (such as, seasoning salt usually has less salt in it than ordinary salt), with more work-arounds to meet personal dietary needs. Found the recipes successful, the instructions easy to follow.
BG –
Well organized. Pictures for every recipe. Great for beginners and HEALTHY!
Easy recipes. Great pictures excellent intro with important info like cooking charts and such. Recipes you would make without difficulty finding ingredients. Highly recommend. So nice to find a book that is HEALTHY simple and pleasure to find what you are looking for.
Amazon Customer –
Great instant pot cook book
Very easy to follow, great pictures.Great variety of recipes.
Callinda –
Not a great selection of recipies
This is my 3rd book by this person and to be honest – do not like it as much as the other 2. I find the selection of recipies to be limited. Instruction still remains top notch.
Margaret Oxley –
Better than expected
This book is impressive! It has more in it than I realized: great recipes, IP tips & tricks, and it’s infused with Jeffrey’s knowledge and sense of humour.
Lorraine –
I got this book on its release day and have cooked enough recipes now for me to give it a thorough review. Some things I love about this book:1. All the information and suggested substitutions at the beginning. I saw another review here where the reviewer complained that the recipes were very high in sodium. They actually aren’t, but in case you want to lower the sodium even more you can follow Jeffrey’s suggestions for doing so.2. A complete table of contents AND an index. So many cookbooks do not have both. They may have a table of contents that says “Chapter One: Poultry” or “Soup” or whatever. I do not find that helpful. But this book lists out all the recipes in that section, AND gives nutritional information about whether it’s gluten or dairy free, or vegan, etc.3. The photos of each step of every recipe. Personally things always make more sense when I can *see* them.The recipes that I’ve tried so far:1. White Chicken Chili, p. 62. SO GOOD! The only change I made was to use only one poblano pepper because we don’t like things spicy. I could taste the spice with only one pepper but it wasn’t overwhelming. I served it with some dollops of sour cream on top.2. Dijon Dill Chicken, p. 156. Per Jeffrey’s suggestion I served it with the Carrot and Shallot “Fried” Rice. For the chicken I used boneless skinless thighs and left them whole. I also did not use ghee because my store didn’t have any and I have no butter to make it. Next time. 🙂 This is a very easy recipe…few ingredients and few steps. My Dijon-loving husband thought it was excellent. I was VERY glad that I doubled the recipe because we ate it as leftovers the next night, and then I may or may not have had the last piece of chicken with sauce for breakfast the day after the leftover day.3. Carrot and Shallot “Fried” Rice, p. 118. An excellent way to dress up ordinary rice, and it adds some extra nutrients too. I doubled this recipe also but should have tripled it. I also used more carrots than indicated in the recipe because I had them in the refrigerator and we like carrots.4. Chana Saag (Spinach Chickpea Curry), p. 230. SO good, and what a smell when you release the pressure! It’s the cinnamon and garam masala that give it the delicious aroma. I served this on plain white rice. I also added extra spinach for the same reason I added extra carrots to #3 above… why not? And, although I had intended to use dried chick peas I was happy to see the “Jeff’s tip” on this recipe: “Didn’t remember to soak the chickpeas ahead of time? No sweat….use canned…” It turned out great!5. Banana Bread, p. 256. A fabulous gluten free banana bread! SO good. I bought a big bag of almond flour from Costco so now I have a reason to make more of this bread… I mean, I can’t let the flour go to waste, right? I made it as-is the first time, then the second time I added some chocolate chips. Yum both ways! Also, I did NOT follow the “Jeff’s tip” to let it cool before eating, at least not for the first slice. It smelled so good we had to try it right away.I have several more recipes marked for next week, and I’ll be cooking even more of these in the future. I would highly recommend that if you want a good Instant Pot cookbook you buy this one (and his first one too).
Laura c. –
Lo compre al mismo tiempo que la instant pot y fue la mejor decision, la recetas son super ricas y muy saludables.
Amazon Customer –
OMG, where were these books when I got my pressure cookers! These are magic books that transforms a few simple ingredients into the best home cooked food ever. It’s all about taste and trust me, these recipes are packed with flavor. If you don’t have an ingredient Jeffrey tells you in the book and in his video’s on youtube what you can do, replace it with, or simply leave it out. The tutorials are spot on, exactly as he explains and shows you how to make the meal, is exactly how it will turn out for you too. I got rid of my cooktop pressure cooker, too much monitoring and checking and way too much guess work, I invested in Instant Pot’s. I now have all the sizes and some doubles of the 8lt and now added the Instant Pot air fryer combined pressure cooker too. I use ALL of them, I can make simple foods to take to parties or dinners with friends and family with these recipes, I became a Chef. Thanks Jeffrey for all your hard work on these books. Lots of smiles from everyone when I take these meals along with me, not a single complaint. Just Perfection!
Aggie –
I have recently bought an InstaPot, and this book ( and others from the same seller), saves all of the fuss and some mistakes for me, plus the dreadful C6.Thank you for him!!! He is extremely knowledgeable in cooking with InstaPots!I have already made some food from his book, and they all came out very well and delicious. 😁
Heavlyn –
Spiega veramente passo passo, con tanto di foto veramente comprensibili, ma purtroppo la maggior parte delle ricette, com’era da aspettarsi, sono adatte a un palato americano.(L’unico punto mai specificato è la posizione della valvola, che è molto più chiara in altre pentole.)Per fare un esempio: gli spaghetti cacio e pepe li serve nel guscio di una zucca e gli spaghetti non sono di pasta, ma di polpa di zucca. Per carità: molto originale, ma perché chiamarlo Spaghetti Cacio e Pepe?Il costo è sproporzionato rispetto ai piatti che possiamo realizzare.La sua utilità sta nel fatto che si può imparare a usare bene la IP, a patto di modificare le ricette adattandole alle nostre abitudini alimentari, che sono lontanissime da quelle americane. E se devo adattate e fare esperimenti, a cosa mi serve un ricettario così costoso?E’ scritto in inglese, quindi lo consiglio solo a chi domina veramente la lingua. Le foto, i fatti, non bastano. Altrimenti tra problemi di traduzione e “originalità” culinarie chissà che stranezze verrebbero fuori!