- Paperback: 288 pages
- Publisher: Workman Publishing Company (October 31, 2017)
- Language: English
- ISBN-10: 9781523502066
- ISBN-13: 978-1523502066
- ASIN: 1523502061
- Product Dimensions: 8 x 0.8 x 8.5 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 197 customer reviews
- Amazon Best Sellers Rank: #2,284 in Books (See Top 100 in Books)
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How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook Paperback – October 31, 2017
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“A fantastic new collection of Instant Pot recipes.” —Food Republic
"these hands-off recipes are exciting and rewarding." —Epicurious
“Dan Shumski truly understands the home cook: How to Instant Pot answered questions I didn't even know I had for an appliance I wasn't sure where to start with. [It] makes me feel like my funny BFF is right there in my sauce-spattered kitchen, talking me through every dish.” —Emily Wight, author of Well Fed, Flat Broke: Recipes for Modest Budgets and Messy Kitchens and Dutch Feast
“How to Instant Pot is everything you wish was in the Instant Pot manual, and so much more. This easy-to-read cookbook demystifies each preset on the Instant Pot and offers plenty of approachable yet sophisticated recipes for each function. How to Instant Pot is the key to making sure you get the most out of this versatile machine.” —Beth Moncel, author of Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half
“Daniel Shumski, the indisputable king of appliance cookbooks, has done it again with How to Instant Pot. Timely, ingenious, and thoroughly researched, with instructions so clear, your 8-year-old can execute the recipes with ease and panache. Dan’s wit and insightful tips spice up recipes that are innovative, flavorful, and practical. I’m jealous that I didn’t think of this idea!” —Raghavan Iyer, President, Board of Directors at IACP
“This is the book Instant Pot owners have been waiting for! In a perfect world, it would be tucked inside the box of every new Instant Pot.” —Christy Jordan, SouthernPlate.com
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First, the good. There is a nice and thorough introduction that explains a lot about how to actually use the Instant Pot. If you have an Instant Pot, you know that the manual that comes with the machine is lacking. This makes up for that. The book is broken up into sections based on the function used (pressure cooker, slow cooker, steamer, etc.). The recipes are not just the basics, which appealed to me. Yes, items such as Meat and Potatoes Beef Stew and Quick Barbecue Pork Shoulder are here, but more “exotic” offerings such as Quick Chorizo and Tortilla Chip Chili and Gingered Sriracha Squash Soup are included, too. Most recipes call for ingredients that can be found at any grocery store. The color photos are lovely; just know that there was not a picture for every recipe.
Now, the bad. I picked out several recipes to try and made them exactly as written.
Lickety Split Whte rice (p.213) I made the basic recipe that is more about technique than ingredients. The rice came out perfectly cooked, though too salty for my taste, and this is now my go-to way to cook white rice.
Thai-Spiced Beef Stew (p.34) I expected this stew to be thick, rich, and full of spicy Thai curry flavor. Instead, it came out very soupy thin and bland. It needs much more curry paste, some veggies to fill it out, and maybe a bit of sugar to balance out the flavors. We did not eat the leftovers.
Curried Acorn Squash Soup (p.83) First of all, acorn squash is difficult to peel; use butternut squash instead. This needed much more seasoning than called for, and it still tasted flat. Leftovers were equally disappointing and not memorable.
Marvelous Basil-Parmesan Meatballs (p.123) I had higher hopes at the onset of making this. However, as I assembled the meatballs, I feared that the meat mixture would be too wet and not keep the meatball’s shape. I was correct, and the meatballs came apart when touched with the spoon. They had an unappealing greenish cast (due to the pesto) and too much bread crumbs, which led to a mushy texture that was unpleasant. In addition, all of the oil from the pesto made gross greasy puddles. Overall, the flavor was ok, but too high in fat to be worth it. We did not eat the leftovers.
There were other recipes that I marked to make, but after three failures out of three tries, I decided not to spend any more money.
I give HOW TO INSTANT POT 3 stars for the information about the machine but only 1 star for the recipes. I cannot recommend this cookbook.
I received an ARC of this title through NetGalley and voluntarily shared my thoughts here.