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Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time Paperback – January 3, 2017
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“We are amazed by the creativity and new ideas for delicious, quick and easy recipes in this book!” ―Stacy Toth and Matthew McCarry, Paleo Parents, international bestselling authors
“When I discovered the Instant Pot®, I was completely smitten. You can make fast meals all in one pot, without the scary steam situation of a normal pressure cooker. Just one thing...what the heck should I cook in it? Thanks to Jennifer, I actually know what to cook in this magnificent thing.” ―Liz Wolfe, New York Times bestselling author of Eat the Yolks
“Jennifer is here to make something very clear: the Instant Pot® is not just for making broth and the occasional stew. Her genius collection of recipes will make your life easier, and time spent in the kitchen shorter without sacrificing one iota of flavor.” ―Simone Miller, bestselling author of The Zenbelly Cookbook and The New Yiddish Kitchen
About the Author
Jennifer Robins is the creator of the wellness blog Predominantly Paleo and bestselling author of Down South Paleo, The New Yiddish Kitchen and The Paleo Kids Cookbook. She lives in Arlington, Virginia.
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We had ordered a "general" instant pot cookbook prior to this, in November when we got the instant pot, but were disappointed by how many things were rice-and-beans, or noodle, etc based. At least 50% of the recipes were just not even "editable" for Keto or Paleo type diets, as they were very heavily based on grains and how they cooked. Of course, the recipes looked super tasty, great ideas -- but weren't that helpful for us. Enter this cookbook!
If you are Keto:
Many of the recipes do use honey or syrup, but they seem easily omit-able in many cases (OK, maybe not the brownies... but in most of the main dishes). There are also potatoes, but again, many times they seem easy enough to omit or replace with other vegetables. Lots of recipes with coconut milk, which is great for keto, and the recipes don't steer clear of fats too much. There are also several obvious substitutions if you don't care about avoiding dairy -- many contain non-dairy milks which can be replaced with cream or regular, use butter instead of ghee, it's easy to add cheese on top of something, etc. -- if you are not truly Paleo.
Of course, if you are Paleo, then this is even better as the recipes follow it to a T from what I can tell! The author eats Paleo to manage several chronic illnesses/conditions (including Lyme), so it seems like she takes compliance pretty seriously there.
I saw a couple comments of "why would I do this in an instant pot?" in prior reviews. It's not always easier or more straightforward, or doesn't necessary make less dishes, etc... but it's WAY FASTER to cook tender, tasty, moist food. Instant pot cooking gives you fall-apart-in-your-mouth beef stew in 35 minutes - rather than 8 hours - if you forgot to set up for the crock pot the night before having to rush out the door at 7AM the next morning. Or chicken breasts in 15 minutes, rather than an hour or more in the oven... Or the BEST hard-boiled eggs I've ever had, consistent and easy. If you get home from a long day at work, need to cook dinner start-to-finish in under an hour, try to go for whole foods rather than pre-prepared store-bought stuff, and have 2 hungry 4-year-olds awaiting you, the instant pot is great, worth it, let's go guys, 100%. Also, while the saute function is helpful, it's definitely an option to just use a pan on the stove for the pre-steps if there's a lot of transferring in and out going on, and that works fine also. This recipe book will give you one potential set of exact steps to follow, and is very clear in the recipes, which is great for beginners, but it's also pretty easy to figure out edits to fit your own lifestyle, experience level with cooking, and tolerance for dishes, time, etc.
While deciding whether to buy, I was disappointed there wasn't a listing of recipes in any review or the "view inside" pages on Amazon. So, here you go:
Decked-Out Omelet, Breakfast Cobbler, Individual Crustless Quiche, Perfectly Peelable Hard Boiled Eggs, Mexi-Egg Cups (egg filling in a red pepper), Paleo Breakfast Porridge, Cinnamon Applesauce, Breakfast Casserole, Cultured Coconut Milk Yogurt, Legit Bread Under Pressure
Easy Grain-Free Meatballs, Shrimp Scampi, Honey Sriracha Chicken Wings, Shrimp Cocktail, Beef Stroganoff, Teriyaki Jumbo Scallops, Bacon Turkey Meatloaf, Veggie Stuffed Eggplant, Zesty Citrus Pulled Chicken, Pressure Cooked Sirloin Steak, Cilantro Chicken Meatballs, Instant Pot Roast, Chicken Tikka Masala, BBQ Beef Short Ribs, Rotisserie Chicken, Parchment-Wrapped Salmon, Carnitas, Lemon Garlic Chicken, Honey Balsamic Port Chops, Salad Topper Turkey Filets, Creamy Buffalo Chicken Legs, Stuffed Cabbage Rolls
*Soups, Stews, Sauces*
Chicken Stock, Beef Stock, Cream of Mushroom Soup, Savory Lamb Goulash, Loaded Baked Potato Soup, Cowboy Chili, Creamy Tomato Soup, Butternut Squash Bisque, Italian Wedding Soup, Southern Shrimp Chowder, Vegetable Beef Soup, Egg Roll Soup, Green Fish Curry, Simple Beef Stew, Caulifredo Sauce, Mushroom Pasta Sauce, Bolognese Sauce, BBQ Sauce
Garlic Dill Carrots, Smoky Mushrooms + Onions, "Roasted" Rainbow Fingerling Potatoes, Artichokes with Melted Ghee, Stir-Fried Garlicky Green Beans, Picnic Perfect Egg Salad, Potato Salad, Spaghetti Squash, Steamed Greens + Bacon, Pressure-Cooked Cranberry Sauce, "Baked" Sweet Potatoes, Quick Zucchini Noodles, Honeyed Beets, "Canned" Green Beans
*Naturally Sweetened Treats*
Strawberry Shortcake Mug Cake, Tapioca Pudding, Chocolate Chip Banana Bread Muffins, White Chocolate Fondue, Lemon Custard, Chocolate Pots de Creme, Grain-Free Blissful Brownies, Fruit-Sweetened Cranberry Orange Loaves, Hidden Spinach Bundt Cakes, Individual Cheesecakes with Graham Crust
Chai Tea Latte, Orange Pomegranate Tea, Hands-Free Hot Chocolate, Mulled Cider, 5-Minute Eggnog, Peppermint Cocoa, Honey Lemon Soother
Example: "bread under pressure" is a bread recipe where you are to use an alternative container (a "coffee canister or other vertically shaped cylinder") covered with foil inside your IP to make bread. Seems to me a loaf pan in the oven would make more sense.
Or a recipe for meatloaf where you wrap it in foil and cook it in the IP. Part of the beauty of IP is the stainless inner pot. I don't cook with aluminum if I can help it because it leaches into my food.
There is a full section for warm beverages that is just kind of useless. Most people have other, faster ways of preparing tea and hot chocolate. Who wants to wash a large bowl and non-dishwasher safe lid & seal to have a cup of tea?
Overall, I was very disappointed that I will probably only use 4-5 of the "80 recipes" in this book. If I lived in a dorm room and had only the IP to do any of my cooking with, this book might be invaluable to me.
Bottom line: If you're looking for a lot of new "set and forget" IP recipes, look elsewhere.
Although the book contains 80 recipes, many of these are just instructions for how to cook certain items in a pressure cooker, such a hard boiled eggs, artichokes, spaghetti squash, sweet potatoes, zucchini noodles, etc. Another segment of recipes is extremely simple, involving as few as three ingredients. While these may be appealing to a novice cook, they are underwhelming to a more experienced one. The section on desserts contains 10 recipes that look very tempting, but high concentrations of sugars, whether refined or unrefined, are definitely something I try to avoid. For me, this cut the amount of useable recipes by nearly half.
I did however want to try at least a couple of the recipes before I left a review. Here's my take:
Mushroom Stroganoff - Although a stretch to call this a stroganoff, as it uses ground beef vs. beef strips or cubes, and the "dairy element" is 1/2 cup of dairy-free milk, it is tasty, albeit with a very strong flavoring of Worcestershire sauce. Fortunately, I reduced the amount of black pepper from 1 tsp to 1/2 tsp., and found the pepper level to be appropriate. I ended up cooking the entire meal in the alternately provided directions for a slow cooker.
Cilantro Chicken Meatballs - I doubled this recipe in anticipation of having tasty meatballs I could freeze. To my surprise, after assembling all the ingredients exactly as specified, I had a thick meat slurry rather than something stiff enough to hold the shape of a meatball. I rechecked all measurements and confirmed that I had not erred in my calculations. I then added another 4 oz. of ground chicken (all that I had remaining) to try and thicken the meatball concoction. Still no luck. As I had invested $27.00 in pastured raised ground chicken chubs, I wasn't going to waste the ingredients. I found that by dropping spoonfuls of the blend (much like a drop cookie recipe) onto a griddle preheated with olive oil, I was able to create a meatball "fritter". The flavor combination was a little too salty, but very good. I just wish the ingredients had been more accurate. My recommendation would be to reduce the amount of coconut aminos.
Generally, when evaluating a cookbook I will try at least three of the recipes. If I find that I consistently must make adjustments to the recipes for them to work, the book won't take a place in my collection. Two down, one to go...