Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker Hardcover – August 29, 2017
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
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
COCO MORANTE is a recipe developer and food blogger who runs the popular Instant Pot Recipes Facebook page and authors the blog LeftySpoon.com. 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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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
I especially like that she fine-tuned cooking steps, and their sequencing, and chose particular Instant Pot cooking modes with care. And she combined certain ingredients with much thoughtfulness to minimize those cooking steps. There is not a lot of rig-a-morale, no fussing--but the end result of these dishes will lead your family and friends to think you spent the afternoon in the kitchen.
Some of these recipes may verge on the familiar, recognized, and tried and true, but ingredients are interesting and flavor combinations are vibrant and anything but boring.
I could have wished for more grain recipes, and more soups, too. But there is a decent representation. Could have wished for more pork recipes, but there is a good representation of beef dishes.
Breakfast chapter contains a decent strata and a no-crust quiche that inspire one to try them with alternate ingredients. I liked the steel-cut oats sautéed in butter, then cooked on the porridge setting. Done in 12 minutes after coming up to pressure. The honey-turmeric tonic is good, too.
Within main recipes, there are sometimes additional recipes. For instance, I liked her Sofrito recipe for the Arroz Con Pollo. It can be frozen in portions.
In her Plum Chili Chicken recipe, she calls for boneless, skinless chicken thighs, but in her “Notes”, she also provides instructions for skin-on and bone-in thighs. So, you will see that with the author's carefully placed, helpful instructions, it is easier to gain insight to tweak recipe times and techniques for variations in ingredients.
Recipes throughout the book represent a wide variety of ethnic flavors. For instance, in the Poultry section, you will find Cajun, Midwest, Iranian, Italian, Asian, Puerto Rican.
There are many Instant Pot cook books on the market lately. This one is not a re-hash; not dull, and absolutely no lack-luster dishes here. And all are produced with ease--and that, I think, is the magic of this book. This one will give you new ideas and get your creative juices flowing. It will set you on a path to start re-creating your own favorites for use in the Instant Pot.
*I received a temporary download of this book from the publisher.