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The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker Hardcover – Illustrated, August 29, 2017

4.4 out of 5 stars 1,951 ratings

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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.

Excerpt. © Reprinted by permission. All rights reserved.


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. 


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. 

serves 4

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.

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Product details

  • Publisher : Ten Speed Press; Illustrated edition (August 29, 2017)
  • Language : English
  • Hardcover : 176 pages
  • ISBN-10 : 0399580883
  • ISBN-13 : 978-0399580888
  • Item Weight : 1.62 pounds
  • Dimensions : 8.28 x 0.83 x 9.29 inches
  • Customer Reviews:
    4.4 out of 5 stars 1,951 ratings

Customer reviews

4.4 out of 5 stars
4.4 out of 5
1,951 global ratings
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Top reviews from the United States

Reviewed in the United States on September 26, 2017
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Reviewed in the United States on September 5, 2017
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Reviewed in the United States on November 16, 2017
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5.0 out of 5 stars Excellent recipes and thorough instructions make this an Instant Pot classic.
By Curious Epicure on November 16, 2017
My Instant Pot was spending far more time up on a shelf than in use in my kitchen. I'd bought it on Prime Day (2016!) because I wanted to be one those cooks who loved and used an Instant Pot like no other, but after using it twice, it really looked as though that was not going to be in the cards for me.

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.
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Reviewed in the United States on January 15, 2018
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Reviewed in the United States on December 18, 2017
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5.0 out of 5 stars Worth The Money
Reviewed in Canada on March 28, 2018
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2.0 out of 5 stars No recipies for fish or shellfish
Reviewed in the United Kingdom on December 30, 2019
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5.0 out of 5 stars Great recipes
Reviewed in Canada on June 30, 2018
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5.0 out of 5 stars Love having pictures in a recipe book
Reviewed in Canada on April 17, 2018
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Northern light
5.0 out of 5 stars Very appealing straight forward recipes
Reviewed in Canada on November 6, 2018
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