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Instant Pot® Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast Paperback – March 7, 2017
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From the Publisher
Italian Chickpeas with Pesto
One Pot, Grain-free
¾ pound dried chickpeas.
1 quart water, for soaking.
1 tablespoon plus ½ teaspoon kosher salt, divided.
2 tablespoons extra-virgin olive oil.
1 small onion, chopped (about 1 cup).
2 medium carrots, peeled and chopped (about ¾ cup).
1 (14-ounce) can diced tomatoes.
4 cups low-sodium Chicken Stock (page XX).
⅓ cup pesto, commercial or homemade (recipe follows).
¼ cup shredded Parmesan or similar cheese.
1. Soak the chickpeas. In a large bowl, dissolve 1 tablespoon kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
2. Sauté the onions. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and when it is shimmering, add the onions and sprinkle them with ¼ teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, about 3 minutes.
3. Pressure cook. Add the drained chickpeas, carrots, tomatoes with their juice, the remaining ¼ teaspoon of salt, and stock. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. When cooking is complete, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
4. Finish the dish. Ladle the chickpeas into bowls and top with a spoonful of pesto. Sprinkle with the cheese and serve immediately.
For the Pesto
1½ packed cups basil leaves (about ¾ ounce).
¼ cup extra-virgin olive oil.
¼ cup grated Parmesan cheese (about 1 ounce).
1 garlic clove, minced.
1 tablespoon toasted pine nuts.
Place the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary, to get a loose enough consistency. You should have about ¾ cup of pesto. The leftovers can be refrigerated in an airtight container for a week or so, or frozen for several months.
Total Time: 35 minutes, plus overnight for soaking
- Serves 4
- Prep and finishing: 10 minutes / Manual: 10 minutes high pressure / Release: Natural for 10 minutes
About the Author
JANET A. ZIMMERMAN is the author of The Healthy Pressure Cooker Cookbook. A longtime pressure cooking enthusiast, she was quickly won over by the ease and convenience of the Instant Pot. For more than 15 years Janet has shared her love of cooking with others as food writer and culinary class instructor. Today she writes, teaches, and pressure cooks in Atlanta, Georgia.
Top customer reviews
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You may need to connect the dots in recipes in some cases (for instance, a beans recipe called for 1 quart of water in the ingredient list, mentioned soaking the beans overnight, but didn't specifically state to use the 1 quart of water for soaking the beans) but for the most part the recipes are straight forward. In addition, the recipes aren't overly complicated like I've seen in other PC cookbooks. She covers staple recipes like making stock or hard boiling an egg, covers meals, sides, desserts, all in logical chapters. I will be referring to this cookbook exclusively for some time.