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The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker Hardcover – August 29, 2017
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From the Publisher
Korean Braised Beef Short Ribs (Galbijjim)
I like to make galbijjim, the popular Korean comfort-food dish, with boneless beef short ribs. It’s less traditional than using bone-in ribs, but hey, so is cook¬ing the ribs in a pressure cooker! This recipe requires no browning step, since the sauce has plenty of deep flavor from the garlic, ginger, and soy sauce.
Recipe (serves 6 - 8)
Pat the ribs dry with paper towels. Cut crosswise into 3-inch pieces and add them to the Instant Pot.
In a blender or food processor, combine the onion, pear, garlic, ginger, brown sugar, mirin, and soy sauce and process until smooth. Pour the sauce over the short ribs and stir to coat evenly. Arrange the rib pieces in a single layer. Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting for 35 minutes at high pressure.
When the timer goes off, you can either perform a quick release by moving the Pressure Release to Venting, or you can let the pressure release naturally, then leave the ribs in the Instant Pot on the Keep Warm setting for up to 10 hours.
Open the pot and stir in the carrots and daikon. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cook¬ing program, then select the Manual program and set the cooking time for 3 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the meat and vegetables to a serving dish and keep warm. Use a ladle or large spoon to skim the fat from the sauce.
In a bowl, stir together the cornstarch and water. Press the Cancel button to reset the cooking program, then select the Sauté setting. When the sauce comes to a simmer, stir in the cornstarch mixture and let it boil for 1 minute, until the sauce has thickened, then press the Cancel button to turn off the Instant Pot.
Spoon the thickened sauce over the meat and vegetables. Sprinkle the sesame seeds and green onions on top and serve.
- 3 to 3½ pounds boneless beef short ribs
- 1 yellow onion, cut into 1-inch pieces
- 1 Asian or Bosc pear (about 6 ounces), peeled, quartered, and cored
- 8 cloves garlic
- 1-inch knob fresh ginger, peeled and chopped
- 1 tablespoon brown sugar
- ¼ cup mirin (sweet rice wine) or apple juice
- ¼ cup soy sauce
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 small daikon (about 1 pound), peeled and cut into 1-inch pieces
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 2 green onions, white and green parts, thinly sliced on the diagonal
About the Author
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.
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.
- Item Weight : 1.5 pounds
- Hardcover : 176 pages
- ISBN-10 : 0399580883
- ISBN-13 : 978-0399580888
- Publisher : Ten Speed Press (August 29, 2017)
- Product Dimensions : 8.28 x 0.83 x 9.29 inches
- Language: : English
- Best Sellers Rank: #12,284 in Books (See Top 100 in Books)
- Customer Reviews: