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The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes for Every Brand of Electric Pressure Cooker Paperback – Illustrated, November 14, 2017
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From the Publisher
Chicken Cordon Bleu “Bake”
- 2 tablespoons (28g) unsalted butter, plus 3 tablespoons (42g) unsalted butter, melted, plus more for greasing the baking dish
- 2 large boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup (235ml) reduced-sodium chicken broth
- 1 teaspoon dry mustard
- ½ teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 4 medium-size russet potatoes, peeled and cubed
- 1 cup (50g) panko breadcrumbs
- ¼ cup (20g) shredded parmesan cheese
- ½ cup (115g) sour cream
- 1 cup (110g) shredded swiss cheese
- 8 ounces (226.75g) deli ham, diced
Stir in some thawed frozen peas or vegetables along with the ham to make this a one-pot meal.
Yield: 6 servings
A deconstructed version of chicken cordon bleu—chicken, ham, and cheese in an easy-to-make, easy-to-serve casserole—with a crispy coating on top.
Grease a 9 × 13-inch (23 × 33 cm) ovenproof dish with butter and set aside.
Select Browning/Sauté and add 2 tablespoons (28 g) butter to the pressure cooking pot to melt. Add the chicken. Sauté for 3 minutes, stirring occasionally. Stir in the chicken broth, dry mustard, salt, and cayenne.
Put a steamer basket in the cooking pot on the chicken. Add the potatoes to the basket. Lock the lid in place. Select High Pressure and 4 minutes cook time. While the chicken cooks, preheat the broiler.
In a small bowl, mix the panko and Parmesan with the melted butter. Set aside.When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket and potatoes from the pot.
Add the sour cream and Swiss cheese to cooking pot and stir until the cheese melts. Stir in the potatoes and ham. Pour the mixture into the prepared dish. Top with the panko mixture. Broil for 1 to 2 minutes until golden-brown—watch closely so it doesn’t burn.
--Heidi Larsen, blogger, Foodie Crush
“Barbara’s book is one of the most comprehensive cookbooks on electric pressure cooking. It was a joy for me to try her recipes in the Instant Pot as I am sure it will be for you as well.”
--Robert J. Wang, founder and CEO, Instant Pot Company
“Who knew you could make cheesecake in a pressure cooker? Barbara shows how to prepare favorite dishes quickly and safely in the pressure cooker. With the capabilities of today’s electric pressure cookers, the possibilities are endless.”
--Elise Bauer, founder, Simply Recipes
About the Author
Barbara Schieving’s distinctive recipes and conversational style have earned her a dedicated readership around the globe. She is the creator of two popular recipe blogs: PressureCookingToday.com, where she shares family-friendly recipes for the electric pressure cooker/Instant Pot, and BarbaraBakes.com, where she shares her passion for baking. Her sites receive over 1.5 million page views each month. She is the author of the best-selling Electric Pressure Cooker Cookbook; Instantly Sweet; and the ebook, Simply Sweet Dream Puffs. Barbara’s delicious recipes have been featured on iVillage, Betty Crocker, Shape, BlogHer, Babble, The Deseret News, and the Salt Lake Tribune. She lives in Herriman, Utah.
- Publisher : Harvard Common Press; Illustrated edition (November 14, 2017)
- Language: : English
- Paperback : 304 pages
- ISBN-10 : 1558328963
- ISBN-13 : 978-1558328969
- Item Weight : 1.8 pounds
- Dimensions : 7.5 x 0.75 x 9.25 inches
- Best Sellers Rank: #23,657 in Books (See Top 100 in Books)
- Customer Reviews:
"A timely novel highlighting the worth and delicate nature of Nature itself." -Delia Owens Learn more
Top reviews from the United States
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The book has 150 all-new recipes, which was all I needed to know before pre-ordering it. It has some of the usual chapters, but also includes a chapter on sandwiches, wraps and tacos. Mains are broken out by cooking time rather than protein, into Shortcut Dinners, 30-Minute Meals, and Sunday Suppers. Each chapter has a ToC, with page numbers. The tips included with each recipe may give you an alternate presentation for the recipe, or advice on adjusting the recipe. Some of the new recipes I'm itching to try are Chicken Cordon Bleu "Bake", Creamy Swiss Onion Soup, San Francisco Treat Chicken, Game Day Potatoes, Sweet Teriyaki Pork Tenderloin, Brown Rice Fiesta Bake and Cranberry Orange Bread Pudding. Some of my favorite recipes from her blog are included, too. Carnitas (presented as street tacos), Barbecue Bacon Meatloaf, Cilantro-Lime Rice, Chunky Potato Cheese Soup and Key Lime Pie are all here. Her recipe for Long-Grain White Rice has become my master recipe for any variation I want to make. If you're not using Barbara's technique for cooking potato salad, you're missing out on the neatest trick your pressure cooker can do!
UPDATE - I had originally given this book 4 stars, because the 1st printing lacks an index listing for Rice. Barbara wrote to tell me that the publisher created the index and she wasn't aware of the omission until she received a final copy of the book. The publisher has promised to correct the error in future printings. With this problem addressed, there's only one thing I'd have liked to see that isn't in the book, and that's total cooking time. In fairness, most other pressure cooker cookbooks don't include this information, either. At least Barbara's main dish chapters give us a clue as to total timing, so it's not such a big deal here. This book is deserving of 5 stars, and I highly recommend it.