The Step-By-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results
Book Preface
Let’s get one thing out of the way. I am NOT a professional chef. I’m not fancy, I cook with the most basic ingredients (while standing over the stove in sweatpants and messy hair), and if you told me two years ago I’d be writing a cookbook, I’d have checked the calendar to make sure it wasn’t April 1st.
In fact, I’ve had zero professional training—everything I’ve learned was from my Grandma Lil (with a little help from my mother). Grandma Lil was a remarkable and hilarious woman who could have easily headlined among the likes of Jackie Mason and Don Rickles in the Catskills, but in our family, she was famous for her cooking. My grandma never cooked with a recipe—she did it all by eye, memory, and creativity.
Enter me in 2017. I wasn’t happy in my career and needed a way to express my own creativity. Then I discovered the Instant Pot, which was on its way to becoming the “must-have” kitchen appliance. Like so many others, I was at first intimidated by my new magic pot. The idea of locking my food inside, not being able to taste and adjust it as it cooked, was totally alien to how I learned to cook at my grandma’s side. But I took it upon myself to learn the ins and outs of this revolutionary device. Once I had it figured out, I created my first how-to video so that everyone else who felt intimidated by it could see just how easy it is. The next thing I knew, I was developing my own recipes for the Instant Pot and posting personable step-by-step videos for each one on my website, Pressure Luck Cooking. Suddenly I was a full-time recipe creator and blogger. And now you’re reading this book I wrote. Surreal!
But remember, I am NOT a professional. I’m just a nice Jewish boy from Long Island who loves to make delicious, home-cooked meals. So trust me on this one: If I can cook in an Instant Pot, you can too. If you’ve never cooked before but desperately want to make a great meal to impress your family (or yourself), this cookbook’s for you. If you’re a seasoned cook but this is your first foray into pressure cooking, this cookbook’s for you. And if you’re already an Instant Pot pro and just want to dig into fast, easy recipes ranging from light, vegetable-centric dishes to rich and creamy comfort food, from international to down-home favorites, and everything in between, this cookbook’s for you.
I want everyone who reads this book to be able to cook along with me, just like I did beside Grandma Lil. Every recipe in this book has photographs showing you exactly what to do in each step (more than 750 of them). There are no surprises: no fancy or hard-to-find ingredients, no frilly extra steps, nothing even the most reluctant pressure cooker user can’t master in moments. With me, what you see is literally what you get. And if you don’t like an ingredient, just leave it out! This is cooking, not brain surgery—make what you love, and don’t let anyone say you must do otherwise.
Now let’s get started!
So, How Do I Use This Thing?
What I hear most often from people who just bought an Instant Pot is that they’re terrified to use it. Like, to the point of leaving it in the box to gather dust (or become a perch for their cat) because they’d rather stare at it than use it.
And I get it! For some, the thought of pressure cooking is a bit scary. If your last memory of using a pressure cooker is from back in Grandma Lil’s day, you may remember something that looked like a torture device and was liable to blow its lid off, embedding it in the kitchen ceiling. But with today’s modern technology, the Instant Pot has made pressure cooking safe—and fun!
And if your Instant Pot is still in its box because you’re not sure what to cook with it, here’s the scoop. This appliance is a stovetop (with the sauté function) and an oven (when it pressure cooks). It sautés, braises, stews, and even makes yogurt, all in record time. I’m a New Yorker, so I’m always wary when things sound too good to be true (I’ve walked through Times Square enough to know the truth behind those “free comedy” shows), but this is one of the rare exceptions when “too good” is indeed true.
Still not convinced? Here’s a quick summary:
CONTENTS
COVER
TITLE PAGE
COPYRIGHT
DEDICATION
EPIGRAPH
INTRODUCTION
So, How Do I Use This Thing?
Essentials for Pressure Cooking
A Few Final Thoughts
Basics
Hard-Boiled Eggs & Egg Loaf
White or Brown Rice
Baked Potato
Bone Broth
Mac & Cheese
Garlic Marinara Sauce
Quick Quinoa Salad
GENERAL COOKING CHARTS
Soups & Stews
Chicken Noodle Soup
Jeffrey’s Blue Ribbon Chili
Vietnamese Pho
Sausage & Spinach Soup
Cream of Mushroom Soup
Hot & Sour Soup
New England Clam Chowder
Avgolemono (Egg, Lemon, Orzo) Soup
Beer Cheese Soup
Minestrone
Tomato Soup with Grilled-Cheese Croutons
Chicken Tortilla Soup
Lentil Soup
Smoky Sausage & Bean Soup
Grandma Lil’s Unstuffed Cabbage Stew
Beef & Barley Soup
Pasta
Rigatoni Bolognese
Spaghetti Carbonara
Penne Alla Vodka
Linguine with White Clam Sauce
Sausage & Shells
Asian Garlic Noodles
Chicken Marsala Pasta
Lasagna Bouquets
Butter Chicken Bowties
Rotini Ranchero
Trippin’ Tuscan Tortellini
Rice
Hibachi Fried Rice
Arroz con Pollo
Mushroom Risotto
Butternut Squash Risotto
Lemon Asparagus Parmesan Risotto
Jambalaya
Tex-Mex Brown Rice & Beans
Sticky Nashville Hot Chicken & Rice
Thai Basil Fried Rice
Poultry
French Onion Chicken
Chicken & Dumplings
Chicken Marsala
Mall Food Court Bourbon Chicken
Chicken & Broccoli
Chicken Shawarma
White Queso Chicken Enchilada Casserole
Turkey Breast & Gravy
Creamy Curry Chicken
Chicken Scarpariello
Tangy Chicken Wings
Chicken à la Queens
Chicken Oreganata
Ménage à Thai Chicken Curry (Curry Three Ways)
Fiesta Chicken Tacos
Chicken Feta Florentine
Buffalo Chicken Wraps
Meat
Best-Ever Pot Roast
Barbecue Ribs
Jewish Brisket
Beef Stroganoff
Meatloaf & Mashed Potatoes
Corned Beef & Cabbage
Orange Sesame Beef
Pulled Pork
Swedish Meatballs
Spiced Short Ribs
Sausage & Peppers Parmesan
Dijon Dill Pork Tenderloin
Hungarian Goulash
Shepherd’s Pie
Seafood
Shrimp Boil
Mussels in White Wine Sauce
Lobster Rolls
Seafood Fra Diavolo
Sweet & Sassy Shrimp
Lemon Pepper Miso–Glazed Salmon
Tropical Tilapia
Coconut Curry Mahi Mahi
Vegetables & Sides
The Ultimate Baked Beans
Yellow Split-Pea Curry
Spaghetti Squash Scampi
Portobello Pot Roast
Maple Balsamic Brussels Sprouts
Premium Potato Salad
Ratatouille Stew
Szechuan String Beans
Refried Beans
Roasted Red Pepper Hummus
Cauliflower Puree
Crabby Creamed Corn
Dessert
Crème Brûlée
Apple Crumble Cobbler
Bananas Foster
Customizable Cheesecake
Lemon Ginger Blueberry Cake
Peanut Butter Fudge Cookie Dough Tart
ACKNOWLEDGMENTS
DISCOVER MORE
ABOUT THE AUTHOR
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