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The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker Kindle Edition
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Quite unlike the 550 recipe book I returned (https://www.amazon.com/Instant-Pot-CookBook-Delicious-Instructions/product-reviews/1976102316/ref=cm_cr_dp_d_hist_1?ie=UTF8&filterByStar=one_star&reviewerType=avp_only_reviews#reviews-filter-bar).
There is no reason to buy a cookbook with 550 recipes. It's simple math, once you cook a few recipes, to convert any of your preferred recipes for Instant Pot. Coco Morante (the author of this (The Essentials I.P. Cookbook) gives you all the information you need to do this and use the I.P. to it's fullest advantage. Seems like a lot of people are jumping on the I.P.'s popularity and printing books with only the numbers game as a goal. Coco did not do that. Her book supplements I.P.'s and is all you need to become proficient with your I.P. Thank you Coco
That is, until I got this book. I don't know what made me try it, but I'm so glad I did because I finally understand what the big fuss over the Instant Pot is all about!
So far, the recipes I've made from this cookbook have been winners. The instructions are very easy to follow - more so than several other Instant Pot recipes and books I've tried, so I really appreciate that. I have not yet figured out how to adapt my own recipes for cooking in the Instant Pot, but many of the recipes my family likes are included in this book, so I may never have to.
The introductory chapters in the book are very helpful to read, especially if you are new to multi cooker cooking. The author has a way of making the whole thing seem easy and not at all daunting, which will help put some previously unsuccessful pressure-cooker users at ease.
The dishes I tried:
— Turkey Chile Verde with Pinto Beans. What a great, super fast chile! The canned pinto beans come out as perfectly cooked as if they were made from dried beans - still firm on the outside but deliciously creamy on the inside. I will say that, after having made it twice already, the type of salsa you use is key to this dish. Thicker salsa makes thicker chile and thinner makes a chile with a more liquid broth. I happened to have a jar of Guy Fieri's Salsa Verde in my fridge and although I'm not that crazy about it as straight up salsa, it really gave this chile some great body - more so than when I made it with the more standard salsa verde from Trader Joe's. Instead of cilantro and shredded cheese, I had sour cream and shredded cheese as toppings and everyone fell in love with this recipe.
— Irish Beef and Root Vegetable Stew. Another really good dish, made Irish by the addition of a cup of Guinness Stout. I mean, really, what could go wrong? This was another winner.
I plan on making the Bone Broth on a regular basis.
Based on those two dishes, I am thinking of pretty much cooking my way through this book. That is if my family will stop asking for that Turkey Chile!
I think this book would be a good one for any Instant Pot user, from new to experienced.
Highly recommended--great value.