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.
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About the Author
Coco Morante is a recipe developer and food blogger who runs the popular Instant Pot Recipes Facebook page and authors the blog Lefty Spoon. Her recipes are featured in numerous print and online publications, including Simply Recipes, The Kitchn, and Edible Silicon Valley. A self-taught cook and classically-trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
Read an Excerpt
The Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market. If you grew up with a traditional stove-top pressure cooker, you’ll be amazed at how far pressure cooking has come.
Gone are the days of the scary, rocking pressure regulator on stove-top models. The Instant Pot is whisper quiet while it cooks foods under pressure. It’s also extremely versatile. With a wide range of programmable settings, it does the job of a traditional pressure cooker as well as a slow cooker, rice cooker, and yogurt maker.
Indeed, the range of foods you can cook in the Instant Pot is nothing short of mind-blowing. It’ll turn out both a pot of chili and the loaf of cornbread to go alongside it, a kid-friendly macaroni and cheese that’s ready in a snap, and a silkysmooth cheesecake that will be the envy of every home baker.
This cookbook will tell you how to make those dishes and more. It includes seven chapters of recipes that range from globally inspired dishes to retro American classics with modern updates. You’ll also find how-to instructions for such staples as rice, beans, and broth, as well as directions for flavor-boosting add-ins to keep in the freezer for fast weeknight cooking from scratch.
Once you are comfortable with all of the buttons on the Instant Pot, you’ll discover that using it is much like cooking in a pot on the stove. It has settings to sauté and brown (especially useful when starting soups, stews, and braises), to pressure steam (great for getting vegetables done fast), and even to make yogurt. Plus, once a dish has finished cooking, the Instant Pot will keep it warm for up to 10 hours.
I’ve done my best to include a broad array of recipes to please omnivores and vegetarians alike, as well as folks who are staying gluten-free or dairy-free. There are dishes for breakfast, lunch, and dinner, and for luscious desserts and between-meal snacks. And I’ve tested every recipe in my own kitchen to make sure it is not only foolproof but also delicious.
When I wrote these recipes, I wanted them to be both intuitive and easy to follow. To make sure I’ve delivered on that goal, I have included clear instructions at every step so you’ll never have to guess which button to press. Decoding the buttons is the main hurdle to learning how to use the Instant Pot, and I’ve eliminated that obstacle in this book. You’re bound to get the hang of things after making just a handful of dishes, and using the Instant Pot will soon be as second nature as stove-top cooking.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
A filling one-pot rice dish with chunks of chicken thigh and slices of spicy andouille sausage, jambalaya is one of my husband’s favorite dishes. It’s easy to throw together for dinner, and I’m happy to make it often, especially when we’re tired of the usual soups and stews. If you like, add seeded and chopped bell pepper and/or celery with the onion. A bottle of hot sauce on the table is mandatory. Frank’s RedHot is my pairing of choice.
1 tablespoon avocado oil or other neutral oil with high smoke point
6 ounces andouille sausage (2 links), sliced
1 yellow onion, chopped
3 cloves garlic, chopped
1 cup long-grain white rice
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-inch pieces
Select the Sauté setting on the Instant Pot and heat the oil. Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned. Add the onion and garlic and sauté for about 3 minutes, until slightly softened. Add the rice, bay leaf, and spices and sauté, stirring often, for 1 minute longer.
Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid.
Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and serve the jambalaya immediately.
Table of Contents
How to Use the Instant Pot 2
The Pressure Cooker Pantry 7
Must-Have Tools 8
How to Convert Recipes for the Instant Pot 11
Troubleshooting and FAQ 12
Chapter 1 Breakfast 15
Lemon-Poppy Seed Breakfast Cake 17
Hard-Boiled Eggs 18
Sausage and Green Onion Strata 19
Crustless Broccoli and Cheddar Quiche 20
Florentine Omelet 22
Quinoa Porridge with Pepitas and Honey 23
Brown Butter Steel-Cut Oatmeal 24
Honey-Turmeric Tonic 27
Chapter 2 Beans and Grains 29
Basic Beans 30
Borracho Beans 31
Classic Hummus 33
Greek-Style Gigantes Beans with Feta 34
Vegan Sloppy Joes 36
Beluga Lentil Salad with Italian Vinaigrette 37
Chana Masala 39
Basic Rice 40
Jamaican-Style Rice and Beans 41
Risotto with Lemon and Peas 43
Barley with Mushrooms and Sage 44
Chapter 3 Soups and Chilis 47
Carrot-Parsnip Soup with Ginger 48
Tomato Basil Soup 50
Leek and Potato Soup 51
Red Lentil Soup with Sumac 53
Chicken and Dumplings 55
Italian Wedding Soup 56
Turkey Chile Verde with Pinto Beans 58
Beef Shank and Barley Soup 59
Spicy Beef and Bean Chili 61
Chapter 4 Poultry 63
Arroz con Polio 64
Plum Chili Chicken 65
Cajun Chicken and Sausage jambalaya 66
Dijon Chicken and Wild Rice Pilaf 68
Chicken Cacciatore 69
Pomegranate Walnut Chicken 71
Whole Chicken with Mushroom Sauce 72
Thanksgiving Turkey Breast and Gravy 75
Momo Meatballs with Cilantro Chutney 77
Chapter 5 Beef and Pork
Fettuccine with Bolognese Sauce 80
Meatballs Marinara 82
Irish Beef and Root Vegetable Stew 85
Unstuffed Peppers 86
Classic Meat Loaf 87
Korean Braised Beef Short Ribs (Galbijjim) 89
Ropa Vieja 90
Sloppy Joes 91
Salisbury Steak 92
BBQ Baby Back Ribs 94
Braised Brisket with Onion Gravy 96
One-Pot Roast Dinner 98
Pulled Pork Adobo 101
Jamaican Jerk-Spiced Oxtails 103
Corned Beef with Cabbage, Carrots, and Potatoes 105
Pork Loin with Balsamic and Caramelized Onions 106
Chapter 6 Vegetables and Side Dishes 109
Steamed Artichokes with Quick Mayonnaise 110
Steamed Spaghetti Squash 112
Warm Fingerling Potato Salad 114
Winter Vegetable Mash (Stamppot) 115
Maple Mashed Sweet Potatoes 117
Cauliflower Mashed Potatoes 118
Indian-Inspired Okra and Cauliflower with Cucumber-Yogurt Sauce 119
Sweet-and-Sour Red Cabbage 120
Smoky Collard Greens and Carrots 121
Sicilian-Style Chard with Raisins and Pine Nuts 123
Kale with Apple and Onion 124
Italian Stewed Green Beans 125
Macaroni and Cheese 126
Spicy Garlic Edamame 128
Chapter 7 Desserts 131
Lemon-Honey Poached Pears with Whipped Greek Yogurt 132
Carrot Cake with Cream Cheese Frosting 134
Chocolate Chocolate Chip Cake 137
Banana-Toasted Pecan Cake 138
Blueberry Bread Pudding 140
Meyer Lemon Ricotta Cheesecake 141
Mew York Cheesecake 144
Strawberry-Rhubarb Compote 146
Coconut Chai Rice Pudding 147
Soffritto (aka Mirepoix) 149
30-Minute Caramelized Onions 150
Indian Simmer Sauce 151
Quick Mayonnaise 153
Marinara Sauce 153
Chicken Broth 154
Beef Bone Broth 155
Plain Yogurt 156
Cooking Charts 158
About the Author 164
Most Helpful Customer Reviews
This is a fantastic step-by-step book on using an Instant Pot. It also teaches you how to convert recipes to fit your Instant Pot, which is my favorite part. It answers many questions on troubleshooting, PIP cooking and other issues. The variety of recipes are fabulous and the pictures are very enticing. If you already have one or if you're thinking of buying one this is a great book to learn from.
This book is what the manual SHOULD have been! Explains the settings and give some great recipes to go along with them. Instant Pot should include this with every purchase!
Assumes a familiarity with instant pots and/or pressure cookers that I haven't acquired. I found the instructions were not a good fit for my brand of one-pot cooker and the recipes were, well, unique. Some of the ingredients aren't found in my local markets. Disappointed.
Essentials, it’s in the name and it’s in the book. This book is great! It starts you with the basic instructions of how to use your new pressure cooker but quickly moves on to some delectable dishes and sides. Maybe you’re like me and you like cooking with natural ingredients that are non-processed and from scratch. Things like dry beans and learning how to make your own yogurt, hummus, and bone-broth. And how can you go wrong with a desert with chai in it? There’s one in this book called Coconut Chai Rice Pudding. Warning: if you’re hungry this book is torture to look at. It’s sure to have you drooling. I received a copy of this book in exchange for my honest review.