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.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ $3.99 shipping
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
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover," illustrated with striking graphic novel panels. Learn more
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
“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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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
Mexi-Egg Cups (page 21). This is an interesting breakfast recipe. Unfortunately, following the cooking instructions exactly yields poor results. If I follow the instructions exactly, including tenting with aluminum foil, I typically get raw eggs inside the pepper cup and have had to finish cooking the eggs in the microwave. This recipe instructs to use Manual, Low Pressure, 4m (4m=4 minutes) with one cup of water in the pot. The results are a bit better on Manual, High Pressure, 5 or 6 minutes, but one can still end up with raw eggs in this case! After trying the recipe multiple times and varying the IP settings (as noted), it seems to me that the recipe was not properly tested. This recipe may actually come out better is baked in a conventional oven, or through experimentation with the IP, find the correct setting that do work.
Garlic Dill Carrots (page 119). This recipe omits indicating the use of one cup of water. The IP instructions insist to never pressure cook without water, and to always use AT LEAST one cup of water. Also, this recipe indicates using Steam (10 minutes); this setting works fine with one cup of water in the pot before closing the pot.
Often, this book indicates to use one of the IP function buttons and assumes that the default settings are still in force. The IP comes from the factory with default settings for each function button. However, once the user changes any of the settings (pressure: High or Low, time, or heat level: Less, Normal, More), the IP smartly remembers these new settings as the new default. This way, the next time you try to use the IP, it will automatically load the last used settings associated with each function button. Therefore, the recipe book should always give the full set of setting required for each recipe, taking into consideration that the default setting may have changed. For example, in kind of a short-form: Steam:Normal:10m (Steam function button, heat level set to Normal and 10 minutes.
Otherwise, the recipes are very creative and tasty, but because of all the technical mishaps with the instructions, I can only give it a two. If the new edition fixes the problems I have noted, while making sure recipes are properly tested giving good results if followed exactly, I would be glad to give it four stars, and possibly five stars.
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.