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Summary
Summary
Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.
The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.
Author Notes
Coco Morante is a recipe developer and food blogger who runs the popular Instant Pot Recipes Facebook page and authors the blog Lefty Spoon. 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.
Excerpts
Excerpts
Introduction The Instant Pot--an electric, programmable pressure cooker--has quickly become one of the most popular kitchen appliances on the market. If you grew up with a traditional stove-top pressure cooker, you'll be amazed at how far pressure cooking has come. Gone are the days of the scary, rocking pressure regulator on stove-top models. The Instant Pot is whisper quiet while it cooks foods under pressure. It's also extremely versatile. With a wide range of programmable settings, it does the job of a traditional pressure cooker as well as a slow cooker, rice cooker, and yogurt maker. Indeed, the range of foods you can cook in the Instant Pot is nothing short of mind-blowing. It'll turn out both a pot of chili and the loaf of cornbread to go alongside it, a kid-friendly macaroni and cheese that's ready in a snap, and a silkysmooth cheesecake that will be the envy of every home baker. This cookbook will tell you how to make those dishes and more. It includes seven chapters of recipes that range from globally inspired dishes to retro American classics with modern updates. You'll also find how-to instructions for such staples as rice, beans, and broth, as well as directions for flavor-boosting add-ins to keep in the freezer for fast weeknight cooking from scratch. Once you are comfortable with all of the buttons on the Instant Pot, you'll discover that using it is much like cooking in a pot on the stove. It has settings to sauté and brown (especially useful when starting soups, stews, and braises), to pressure steam (great for getting vegetables done fast), and even to make yogurt. Plus, once a dish has finished cooking, the Instant Pot will keep it warm for up to 10 hours. I've done my best to include a broad array of recipes to please omnivores and vegetarians alike, as well as folks who are staying gluten-free or dairy-free. There are dishes for breakfast, lunch, and dinner, and for luscious desserts and between-meal snacks. And I've tested every recipe in my own kitchen to make sure it is not only foolproof but also delicious. When I wrote these recipes, I wanted them to be both intuitive and easy to follow. To make sure I've delivered on that goal, I have included clear instructions at every step so you'll never have to guess which button to press. Decoding the buttons is the main hurdle to learning how to use the Instant Pot, and I've eliminated that obstacle in this book. You're bound to get the hang of things after making just a handful of dishes, and using the Instant Pot will soon be as second nature as stove-top cooking. CAJUN CHICKEN AND SAUSAGE JAMBALAYA A filling one-pot rice dish with chunks of chicken thigh and slices of spicy andouille sausage, jambalaya is one of my husband's favorite dishes. It's easy to throw together for dinner, and I'm happy to make it often, especially when we're tired of the usual soups and stews. If you like, add seeded and chopped bell pepper and/or celery with the onion. A bottle of hot sauce on the table is mandatory. Frank's RedHot is my pairing of choice. serves 4 1 tablespoon avocado oil or other neutral oil with high smoke point 6 ounces andouille sausage (2 links), sliced 1 yellow onion, chopped 3 cloves garlic, chopped 1 cup long-grain white rice 1 bay leaf 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground white pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1 1/2 cups low-sodium chicken broth 1 tablespoon Worcestershire sauce 1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-inch pieces Select the Sauté setting on the Instant Pot and heat the oil. Add the sausage and cook, stirring occasionally, for about 5 minutes, until lightly browned. Add the onion and garlic and sauté for about 3 minutes, until slightly softened. Add the rice, bay leaf, and spices and sauté, stirring often, for 1 minute longer. Add the broth, Worcestershire sauce, and chicken and stir to combine, scraping down the sides of the pot to make sure all of the rice is covered with the cooking liquid. Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 10 minutes at high pressure. Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and serve the jambalaya immediately. Excerpted from The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for the Electric Pressure Cooker by Coco Morante All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Introduction | p. 1 |
How to Use the Instant Pot | p. 2 |
The Pressure Cooker Pantry | p. 7 |
Must-Have Tools | p. 8 |
How to Convert Recipes for the Instant Pot | p. 11 |
Troubleshooting and FAQ | p. 12 |
Chapter 1 Breakfast | p. 15 |
Lemon-Poppy Seed Breakfast Cake | p. 17 |
Hard-Boiled Eggs | p. 18 |
Sausage and Green Onion Strata | p. 19 |
Crustless Broccoli and Cheddar Quiche | p. 20 |
Florentine Omelet | p. 22 |
Quinoa Porridge with Pepitas and Honey | p. 23 |
Brown Butter Steel-Cut Oatmeal | p. 24 |
Honey-Turmeric Tonic | p. 27 |
Chapter 2 Beans and Grains | p. 29 |
Basic Beans | p. 30 |
Borracho Beans | p. 31 |
Classic Hummus | p. 33 |
Greek-Style Gigantes Beans with Feta | p. 34 |
Vegan Sloppy Joes | p. 36 |
Beluga Lentil Salad with Italian Vinaigrette | p. 37 |
Chana Masala | p. 39 |
Basic Rice | p. 40 |
Jamaican-Style Rice and Beans | p. 41 |
Risotto with Lemon and Peas | p. 43 |
Barley with Mushrooms and Sage | p. 44 |
Chapter 3 Soups and Chilis | p. 47 |
Carrot-Parsnip Soup with Ginger | p. 48 |
Tomato Basil Soup | p. 50 |
Leek and Potato Soup | p. 51 |
Red Lentil Soup with Sumac | p. 53 |
Minestrone | p. 54 |
Chicken and Dumplings | p. 55 |
Italian Wedding Soup | p. 56 |
Turkey Chile Verde with Pinto Beans | p. 58 |
Beef Shank and Barley Soup | p. 59 |
Spicy Beef and Bean Chili | p. 61 |
Chapter 4 Poultry | p. 63 |
Arroz con Polio | p. 64 |
Plum Chili Chicken | p. 65 |
Cajun Chicken and Sausage jambalaya | p. 66 |
Dijon Chicken and Wild Rice Pilaf | p. 68 |
Chicken Cacciatore | p. 69 |
Pomegranate Walnut Chicken | p. 71 |
Whole Chicken with Mushroom Sauce | p. 72 |
Thanksgiving Turkey Breast and Gravy | p. 75 |
Momo Meatballs with Cilantro Chutney | p. 77 |
Chapter 5 Beef and Pork | |
Fettuccine with Bolognese Sauce | p. 80 |
Meatballs Marinara | p. 82 |
Irish Beef and Root Vegetable Stew | p. 85 |
Unstuffed Peppers | p. 86 |
Classic Meat Loaf | p. 87 |
Korean Braised Beef Short Ribs (Galbijjim) | p. 89 |
Ropa Vieja | p. 90 |
Sloppy Joes | p. 91 |
Salisbury Steak | p. 92 |
BBQ Baby Back Ribs | p. 94 |
Braised Brisket with Onion Gravy | p. 96 |
One-Pot Roast Dinner | p. 98 |
Pulled Pork Adobo | p. 101 |
Jamaican Jerk-Spiced Oxtails | p. 103 |
Corned Beef with Cabbage, Carrots, and Potatoes | p. 105 |
Pork Loin with Balsamic and Caramelized Onions | p. 106 |
Chapter 6 Vegetables and Side Dishes | p. 109 |
Steamed Artichokes with Quick Mayonnaise | p. 110 |
Steamed Spaghetti Squash | p. 112 |
Warm Fingerling Potato Salad | p. 114 |
Winter Vegetable Mash (Stamppot) | p. 115 |
Maple Mashed Sweet Potatoes | p. 117 |
Cauliflower Mashed Potatoes | p. 118 |
Indian-Inspired Okra and Cauliflower with Cucumber-Yogurt Sauce | p. 119 |
Sweet-and-Sour Red Cabbage | p. 120 |
Smoky Collard Greens and Carrots | p. 121 |
Sicilian-Style Chard with Raisins and Pine Nuts | p. 123 |
Kale with Apple and Onion | p. 124 |
Italian Stewed Green Beans | p. 125 |
Macaroni and Cheese | p. 126 |
Spicy Garlic Edamame | p. 128 |
Cornbread | p. 129 |
Chapter 7 Desserts | p. 131 |
Lemon-Honey Poached Pears with Whipped Greek Yogurt | p. 132 |
Carrot Cake with Cream Cheese Frosting | p. 134 |
Chocolate Chocolate Chip Cake | p. 137 |
Banana-Toasted Pecan Cake | p. 138 |
Blueberry Bread Pudding | p. 140 |
Meyer Lemon Ricotta Cheesecake | p. 141 |
Mew York Cheesecake | p. 144 |
Strawberry-Rhubarb Compote | p. 146 |
Coconut Chai Rice Pudding | p. 147 |
Pantry | p. 148 |
Soffritto (aka Mirepoix) | p. 149 |
Duxelles | p. 149 |
30-Minute Caramelized Onions | p. 150 |
Indian Simmer Sauce | p. 151 |
Quick Mayonnaise | p. 153 |
Marinara Sauce | p. 153 |
Chicken Broth | p. 154 |
Beef Bone Broth | p. 155 |
Plain Yogurt | p. 156 |
Applesauce | p. 157 |
Cooking Charts | p. 158 |
Acknowledgments | p. 163 |
About the Author | p. 164 |
Index | p. 165 |