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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook Hardcover – October 17, 2017

4.4 4.4 out of 5 stars 1,384 ratings

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75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®.
 
“Recipes that are as reliable as they are appealing.”—The Boston Globe
 
Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include:
 
• Leek & Artichoke Frittata
• Coconut Curry Chicken
• Duck Confit
• Osso Buco
• Saffron Risotto
• French Onion Soup
• Classic Vanilla Bean Cheesecake 
 
Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. 
Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet.
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From the Publisher

Korean Chile-Braised Brisket + Kimchi Coleslaw

Time: 2 hours 30 minutes, plus at least 1 hour marinating

Yield: 8 servings

1. Rub the beef with the chile flakes, paprika, salt, and pepper. Cover and refrigerate for 1 hour and up to 24 hours.

2. Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon of the oil, let it heat up for a few seconds, and then add a batch of the beef and sear until it’s browned all over, about 2 minutes per side, adding more oil as needed. Transfer the beef to a plate and repeat with the remaining batches.

3. If the pot looks dry, add a bit more oil. Add the onion and sauté until golden, 3 to 5 minutes. Add the garlic and ginger and sauté for 1 minute longer. Add the beer, gochujang, ketchup, soy sauce, brown sugar, fish sauce, and sesame oil. Scrape the mixture into the pressure cooker if you have used a skillet.

4. Cover and cook on high pressure for 90 minutes. Let the pressure release naturally for 20 minutes, and then release the remaining pressure manually.

5. To make the kimchi coleslaw, combine the cabbage, kimchi, both oils, lime juice, and salt in a large bowl and toss well. Taste, and add more salt or lime juice if needed.

6. Transfer the beef to a plate or a rimmed cutting board and tent with foil to keep warm. Set the pressure cooker to sauté and simmer the sauce for 15 to 20 minutes, until it is reduced by half or two-thirds (remember that it thickens as it cools). Use a fat separator to skim off the fat, or let the sauce settle and spoon the fat off the top. Serve the sauce alongside the beef, with the kimchi coleslaw.

For the Korean Chile-Braised Brisket

  • 4 to 5 pounds beef brisket, cut into 3 or 4 pieces
  • 1 tablespoon dried red chile flakes, preferably Korean gochugaru
  • 1 tablespoon sweet paprika
  • 2½ teaspoons kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 to 3 tablespoons peanut or safflower oil, as needed
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated peeled fresh ginger
  • 1 cup lager-style beer
  • ¼ cup gochujang (Korean chile paste) or Sriracha
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons light or dark brown sugar
  • 2 teaspoons Asian fish sauce
  • 1 teaspoon toasted sesame oil

Cook It Slow

Cut the beef into 6 to 8 pieces instead of 3 or 4 pieces. Marinate and brown as in steps 1 and 2. Place the meat in the pot and cover with the sautéed onion mixture from step 3. Cook on high for 7 to 9 hours or low for 10 to 12 hours.

Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces. Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.

And if you’re not a coleslaw fan, you can certainly skip it and simply serve some kimchi or a salad on the side.

For the Kimchi Coleslaw

  • 5 cups shredded cabbage (from 1 small cabbage)
  • ¼ cup chopped kimchi, plus more to taste
  • 2 tablespoons peanut, grapeseed, or olive oil
  • 1 teaspoon toasted sesame oil
  • Juice of ½ lime, plus more to taste
  • ½ teaspoon fine sea salt, plus more to taste
instant pot cookbook; instant pot; instant pot recipes; slow cooker; pressure cooker; callisto

Moroccan Chickpeas + Kale.

instant pot cookbook; instant pot; instant pot recipes; slow cooker; electric pressure cooker recipe

Osso Buco.

instant pot cookbook; instant pot; instant pot recipes; slow cooker; pressure cooker; slow cooking

Beets with Dill, Lime + Yogurt.

instant pot cookbook; instant pot; instant pot recipes; slow cooker; electric pressure cooker

Coconut Curry Chicken.

Editorial Reviews

Review

"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark's blend of approachable adventurousness—and her flat-out skill in the kitchen.”—Epicurious

"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort.”—
Tasting Table

"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner.”—
T. Susan Chang, NPR

"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot.”—
BuzzFeed

"
New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)”The Boston Globe

"The recipes in Clark's book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only.”—
Publishers Weekly

"Melissa Clark’s recently released 
Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances.”HuffPost

"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine.”Lauren Iannotti, editor in chief, Rachael Ray Every Day

"A much-needed book.”—PureWow

About the Author

MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; Annotated edition (October 17, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 160 pages
  • ISBN-10 ‏ : ‎ 1524762962
  • ISBN-13 ‏ : ‎ 978-1524762964
  • Item Weight ‏ : ‎ 1.4 pounds
  • Dimensions ‏ : ‎ 7.3 x 0.7 x 9.3 inches
  • Customer Reviews:
    4.4 4.4 out of 5 stars 1,384 ratings

About the author

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Melissa Clark
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Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.

Melissa has written 42 cookbooks, including her latest, Dinner: Changing the Game, published by Clarkson Potter. Other books include collaborations with some of New York City’s most celebrated chefs, including Daniel Boulud (Braise), David Bouley (East of Paris), Andrew Feinberg (Franny’s), Claudia Fleming (The Last Course), Bruce and Eric Bromberg (Blue Ribbon Cookbook), and former White House pastry chef Bill Yosses (The Perfect Finish).

Her work has been honored with awards by the James Beard Foundation and IACP (International Association of Culinary Professionals), and has been selected for the Best Food Writing series. Melissa is a regular guest on the Today show and Rachael Ray. She has also been a judge on Iron Chef America. She’s been a frequent guest host on the NPR radio show The Splendid Table and is a regular guest on The Leonard Lopate Show on WNYC.

Born and raised in Brooklyn, Melissa lives there with her husband and daughter. She loves anchovies, radishes, chicken feet, and lox but not in that order.

Customer reviews

4.4 out of 5 stars
1,384 global ratings

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Customers say

Customers find the recipes in the book delicious and easy to follow. They appreciate the clear instructions and pictures that are visually appealing. The meals are quick and ready in a reasonable amount of time. Many consider the cookbook a good value for money, with affordable ingredients and interesting and unique recipes. However, some customers have difficulty finding certain ingredients or adapting the recipes to their tastes.

AI-generated from the text of customer reviews

264 customers mention "Recipes quality"215 positive49 negative

Customers appreciate the recipes. They find the food amazing and efficient, with lots of flavor and gelatin. The multiple steps allow flavors to build and ingredients to not stick together. Many appreciate that the book has recipes for dairy and non-dairy yogurt. It includes decent stovetop mac and cheese, hearty lentils, sausage, and garlicky recipes. Customers also mention the recipes look easy enough, with gorgeous photos and perfect cooking in 50 minutes.

"...to make this an encyclopedia: she's giving us a few of the very best recipes that she's tried and tested and letting us what she's learned works..." Read more

"...cover the bottom of the pot, but, that Salmon was wonderful, with great flavor and texture. I'll certainly be making that again....amazing......." Read more

"...The Bottom Line: I love the recipes in this book, but may have to wait until I understand my Instant Pot more than I do before I tackle many of them...." Read more

"...I especially appreciate that she has recipes for dairy and non dairy yogurt, as I can no longer eat dairy products, and I am tired of experimenting..." Read more

118 customers mention "Ease of use"83 positive35 negative

Customers find the recipes in this book straightforward and easy to follow. They appreciate the clear instructions for making yogurt in the Instant Pot. The layout is simple with a large typeface. Many of the recipes are made efficiently with minimal hands-on time, including prep time. The comprehensive approach and adaptability make the book a go-to guide for the Instant Pot.

"...I loved that she described in detail how to make several different types of rice, and I welcome her tip about letting rice steam under a dish towel..." Read more

"...The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using..." Read more

"...more than one function of the instant pot, and touches on the technique of using pot in pot action, as well as trouble shooting some problems that I..." Read more

"...least in comparison to the Coco Morante book I mentioned, are not thorough enough to make me feel entirely comfortable enough to forge ahead without..." Read more

34 customers mention "Pictures"34 positive0 negative

Customers appreciate the book's pictures. They find the pictures helpful and well-presented with a nice page layout. The photography is excellent, and the design is fresh and modern. Readers appreciate the variety of interesting recipes with great touches and an international flare.

"...The recipes are interesting, clever and well thought out with an international flare. Might it be a little intimidating for a newbie?..." Read more

"...This book has well written instructions, beautiful photos, and interesting recipes; but is probably not for beginners...." Read more

"...see another instant pot cookbook that feels as fresh and modern and appealing as this one, and some of the recipes are really delicious...." Read more

"This somewhat slim cookbook has a beautiful and easy to follow layout with a typeface big enough to read, gorgeous photos, with recipes that look..." Read more

22 customers mention "Time saving"19 positive3 negative

Customers appreciate the book's time-saving recipes. They find the meals to be quicker and simpler, with fresh ingredients. The times are accurate and include prep time.

"...Granted, Clark's book is written to cover pressure cookers, slow cookers (in the recipe notes) and other makers' multicookers, but for anyone who is..." Read more

"...And the time estimates are fairly accurate (given that I prep as I go). I was using my instant pot regularly before, but now I absolutely love it...." Read more

"...The time to be allotted is accurate and isn't just the time in the pot but includes prep time...." Read more

"...is a cookbook with recipes that rely upon an instant pot to make slow food faster. But it isn't "dinner in an instant"...." Read more

20 customers mention "Value for money"17 positive3 negative

Customers find the book offers good value for money. They say the recipes are worth the effort, and the ingredients are affordable.

"...This is one of those laborious recipes but always well worth the effort. Suffice it to say I love this book...." Read more

"...includes an introduction to the Instant Pot, multicooker, and pressure cooker as well as specialty items you might need for specific recipes...." Read more

"...Anyway, I think this book is worth it even if you only ever make the garlicky cuban pork and the coconut curry chicken...." Read more

"...it's so worth getting this cookbook. Just set your expectations appropriately...." Read more

8 customers mention "Interest"8 positive0 negative

Customers enjoy the book's unique and delicious recipes. They find them different from typical slow cooker meals, and appreciate that the meals are a little more special than many others. The recipes are well-curated and offer great touches, making them a nice set of curated and delicious recipes for the price.

"...These are unique and delicious recipes, all of them have great touches and are outside the traditional realm...." Read more

"...It is a lovely book with interesting and inventive recipes that should appeal to many cooks...." Read more

"...Sure it's small, but for the price, you get a great set of curated and delicious recipes and how to use your instant pot, which is very important...." Read more

"...cookbook has so many delicious recipes that are guest-worthy and inventive that it's my favorite one of all...." Read more

9 customers mention "Taste"3 positive6 negative

Customers have mixed reviews about the recipes. Some find the bittersweet chocolate pudding silky and tender, while others say the flavors lack depth or are bland. The Indian Butter Shrimp and artichokes were also mentioned as disappointing.

"...Didn't love the Indian Butter Shrimp, although, as with the salmon, I was very impressed that the Instant Pot did not turn seafood into fishy rubber..." Read more

"I have made the Beef and Barley vegetable soup (turned out fantastically tender and flavorful!), and I am currently making the coconut yogurt...." Read more

"...onions, the mac and cheese burned due to lack of liquid, the artichokes were bland...." Read more

"I've liked some of the recipes, but the mac n cheese was terrible!..." Read more

21 customers mention "Ingredients"6 positive15 negative

Customers find the ingredients limited and difficult to find. The ratios of ingredients are confusing, and the recipes are complicated. There are no nutritional information or redundant spices.

"...of the recipes feel fresh and new because they use exotic and hard to find ingredients...." Read more

"...some recipes were like the mashed potatoes -- puzzling in the ratio of ingredients or cooking time resulting in dry/undercooked meals...." Read more

"...Fantastic recipes with approachable ingredients. Update: I’ve continued to use this cookbook with excellent results...." Read more

"...When I first received the book, I was disappointed by the number of ingredients some of the recipes required; however, the numerous ingredients did..." Read more

Updated: Amazing and delicious recipes, but the instructions may not be thorough enough for a lot of cooks.
4 out of 5 stars
Updated: Amazing and delicious recipes, but the instructions may not be thorough enough for a lot of cooks.
I have made and loved many of Melissa Clark's recipes. Her 'Dinner:Changing the Game' cookbook is one of my all-time favorites, so I was overjoyed when I saw she had written a cookbook for multi-cookers. While the recipes I've tried have so far been winners, I did find that this book is not entirely 5-star perfect. In fact, I would probably go so far as 3 1/2 stars.I love my Instant Pot, but I am one of those cooks whose negative past experiences with pressure cookers makes them approach any type of appliance that has the work "pressure" attached to it with a great deal of trepidation. Clark does a fine job of allaying fears with her thorough introduction, but her recipe instructions are not as thorough as other Instant Pot cookbooks I have, most notably, The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker which does a far better job of step-by-step for the Instant Pot (along with many excellent recipes).Granted, Clark's book is written to cover pressure cookers, slow cookers (in the recipe notes) and other makers' multicookers, but for anyone who is new to the Instant Pot, this book is going to present some challenges with its lack of Instant-Pot-specific instructions. One thing that Instant Pot users know is that the pot will take forever to come to pressure if there is not enough liquid in the pot. Some of Clark's recipes do not have much liquid, but neither is it noted that you will be waiting a longer time than you might imagine for the pressure cooking to actually start.I also wish the ingredients were more geared to volume rather than number. As I mention below, "3 leeks" can be 3 cups or 4 cups, depending on the size of the leek. In fact most vegetables vary so much in size that this is potentially significant problem for a number of recipes in this book. Since the Instant Pot, and other pressure cookers, cook by volume, knowing that 3 cups of sliced leeks is the expected yield from 3 leeks would be much more helpful.Seasoned Instant Pot users will likely have no trouble figuring all of that out. For them, the main thing to know about this book is that it is not your typical cookbook, Instant Pot or otherwise. Clark is known for her adventurous recipes (and tastes) and if you are not on board that particular flavor train, you may find that this is not the book for you. I would recommend checking out her blog or her recipes in the NYTimes Cooking app to see if her recipes are the type that appeal to you.I am thrilled with the recipes in this book and, with few exceptions, will probably be cooking my way all the way through it. There are photos of almost every recipe....a big plus.— I love that she has not one, but several different yogurt recipes to try (regular, coconut and soy).— Her method for medium hard-boiled eggs is my favorite way to make hard-boiled eggs now.— Split Pea Soup with Ham Hocks is the fastest, most delicious split pea soup I've ever made. I used a chunk of a smoked ham from Whole Foods the first time I made it and we liked it much better than the smoked ham hock I used in the second go round. Could have simply been the quality of both, but the version with the ham was really good.— Moroccan Chickpeas with Kale is very delicious. The addition of tart dried apricots and even tarter preserved lemon toward the end ensured that I will make this again and again. (photo attached)— Coq au Vin Rosé is one of those "Why didn't I ever think of that?" recipes. Delicious.— Dulce de Leche. Yes, this is about the easiest way ever to make it. It is also one of the most dangerous things to have staring at you whenever you open your fridge. I find that I am doing exactly as Clark does - I'm eating his delicious, caramelly stuff by the spoonful. Little "dessert spoon" spoonfuls... but still.— Next up is the Braised Oxtail recipe. I imagine the Instant Pot, along with Clark's genius for flavor combinations, will be perfect for that.UPDATE: I made the Braised Oxtails. For a book entitled, "Dinner in an Instant," this recipe was too work intensive and took a long time to make. At one point, it seemed as though the amount of food was not going to fit below the Instant Pot MAX line. I would have appreciated more guidance from Clark here as to how much it was going to cook down.Because the Instant Pot does have a MAX line, it would be much more helpful if Clark included an approx weight or cup measurement of the ingredients. This recipe called for 3 leeks. My market only had huge leeks, but I had no idea whether that was okay or not. Same with the all of the vegetables. I had to take some of the ingredients out of the pot because they exceeded the MAX line.The resulting dish was absolutely delicious, however, and one of the richest meals to come out of my kitchen in a long time. A little bit goes a long way with this one. It is essential to serve this with mashed potatoes or cauliflower, a good bread, or something similar to counteract the richness of the meat.The Bottom Line: I love the recipes in this book, but may have to wait until I understand my Instant Pot more than I do before I tackle many of them. The instructions, at least in comparison to the Coco Morante book I mentioned, are not thorough enough to make me feel entirely comfortable enough to forge ahead without at least just a little better idea of Instant-Potting.
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Top reviews from the United States

  • Reviewed in the United States on October 17, 2017
    Great IP cookbook, but not for the novice!

    I'm giving this review 5 stars because the concept and recipes are fantastic and I appreciate the author's approach and research. I love that, unlike virtually every other IP book out there, she isn't even trying to make this an encyclopedia: she's giving us a few of the very best recipes that she's tried and tested and letting us what she's learned works best in an "Instant Pot." She also tells us that she has included in her research not only the "Instant Pot," but also those made by Breville and Fagor. Still, since I'm an IP girl, I'll refer to her recipes and info as IP.

    However, this book is definitely not for the novice: it's not going to help you get over your terror of turning it on for the first time. It's not going to help you figure out how to use the many buttons. If I could, I'd nick half a star for some of my pet peeves in the author's recipes. For instance, every recipe says something like, "add half a cup of oil to the pot." NO! Do NOT add anything to the Pot! Add it to the stainless-steel bowl that sits inside the Pot. Am I making this up? No, I'm an elderly, know-it-all cook who, when making her first trial of hard-boiled eggs in her brand new IP, poured one cup of water into the pot, not into the bowl. Fortunately, a) the water immediately leaked all over the counter, so I knew I'd made a mistake; and b) it was only water, not oil.

    Clarity in recipe instructions is very important to me. So, dear Editors, if there's a second edition of Ms. Clark's lovely book, which I hope there will be, would you please add just a few words ....."add half a cup of [whatever] to the stainless steel pot liner."

    To the author's credit, she does offer some good IP-use tips such as making an aluminum foil sling to lift out some pans from the IP pot.

    I loved that she described in detail how to make several different types of rice, and I welcome her tip about letting rice steam under a dish towel on top of the IP after the lid is removed. Thank you!

    She gives us several yogurt recipes. Authenticated IP yogurt recipes are actually hard to find: a yogurt recipe does not exist in the IP recipe book and they are hard to find even in other good IP cookbooks. So, again, thank you!

    However, several recipes left me scratching my head: for one, homemade ricotta cheese. This takes minutes to make on my stovetop, so I'm having a hard time figuring out why I would use my IP--in fact, in terms of time and pots to wash, the stovetop is much easier than the IP. So I would have loved to read a headnote that would tell me why the author found that the taste of ricotta cheese made in the IP is superior to that I can make on my stovetop.

    Another caution: the coconut cheesecake requires the use of a 7" springform pan: the concept is that the pan will fit INSIDE the IP. I have a springform plan that has been my go-to for decades, and it's 9.5". In other words, the IP pan would fit inside my go-to springform, not the other way around. So just a heads-up if you're inclined to make cheesecake in your IP.

    All things considered, I'm still giving this 5 stars for the experienced cook. 3 stars for the novice: Buy an Instant Pot on Black Friday, play with it for a week or three, and then put Melissa Clark's book on your holiday wishlist.
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  • Reviewed in the United States on October 18, 2017
    This is by far the best cookbook I've seen for the Instant Pot and similar devices. The recipes are interesting, clever and well thought out with an international flare. Might it be a little intimidating for a newbie? Maybe, but persevere and it will be worthwhile and you will learn a lot as you go. I've been using my IP since 2014; Yet, today is the first day I attempted Salmon in the IP. ( I usually make it Sous Vide.) Melissa's Caramel Salmon looked so good I thought I'd give it a try. Frankly, I didn't think I was reading the instructions right, or maybe they left out something, because one of the basics of IP cooking is to always have 1 cup of water in the bottom so it comes to pressure.....But the liquid in the ingredients came to about 5 1/2 tablespoons and the juice of 1/2 lime.....not even enough to cover the bottom of the pot, but, that Salmon was wonderful, with great flavor and texture. I'll certainly be making that again....amazing....
    I was surprised and happy to see an IP version of Maqluba, a Middle Eastern dish that is time and labor intensive. This is a dish I probably would never attempt on the stove but, I can see trying Melissa's version. Going to hunt down some lamb necks for the Lamb Tagine with Apricots and Olives.
    There are so many outstanding recipes in this book. The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using some heavy creme (optional) which really adds to the richness. There are the recipes you expect to see like Chili, pulled pork but, with a Cuban twist, brisket Korean style and of course baby back ribs. I'm looking to try the Duck Confit....There is a Green Persian rice with Tahdig that looks like something you'd see in Ottolenghi books. I'm so bad...I just ordered the non-stick liner for the IP so I can try this and a few others like the Maqluba that looks like it would be easier to unmold in a non stick liner. I didn't even mention the recipes for the soups, risottos, egg and the bean dishes. If you like desserts there is a nice assortment of puddings. I can't say enough nice things about this book. I hope there is a volume 2......
    Customer image
    5.0 out of 5 stars
    Simply the Best Cookbook out there for the Instant Pot!

    Reviewed in the United States on October 18, 2017
    This is by far the best cookbook I've seen for the Instant Pot and similar devices. The recipes are interesting, clever and well thought out with an international flare. Might it be a little intimidating for a newbie? Maybe, but persevere and it will be worthwhile and you will learn a lot as you go. I've been using my IP since 2014; Yet, today is the first day I attempted Salmon in the IP. ( I usually make it Sous Vide.) Melissa's Caramel Salmon looked so good I thought I'd give it a try. Frankly, I didn't think I was reading the instructions right, or maybe they left out something, because one of the basics of IP cooking is to always have 1 cup of water in the bottom so it comes to pressure.....But the liquid in the ingredients came to about 5 1/2 tablespoons and the juice of 1/2 lime.....not even enough to cover the bottom of the pot, but, that Salmon was wonderful, with great flavor and texture. I'll certainly be making that again....amazing....
    I was surprised and happy to see an IP version of Maqluba, a Middle Eastern dish that is time and labor intensive. This is a dish I probably would never attempt on the stove but, I can see trying Melissa's version. Going to hunt down some lamb necks for the Lamb Tagine with Apricots and Olives.
    There are so many outstanding recipes in this book. The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using some heavy creme (optional) which really adds to the richness. There are the recipes you expect to see like Chili, pulled pork but, with a Cuban twist, brisket Korean style and of course baby back ribs. I'm looking to try the Duck Confit....There is a Green Persian rice with Tahdig that looks like something you'd see in Ottolenghi books. I'm so bad...I just ordered the non-stick liner for the IP so I can try this and a few others like the Maqluba that looks like it would be easier to unmold in a non stick liner. I didn't even mention the recipes for the soups, risottos, egg and the bean dishes. If you like desserts there is a nice assortment of puddings. I can't say enough nice things about this book. I hope there is a volume 2......
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  • CG
    5.0 out of 5 stars Probably one of the VERY BEST cookbooks for a pressure cooker, multi-cooker or Instant Pot.
    Reviewed in Canada on December 17, 2020
    I recently purchased an Instant Pot Duo Crisp and set about trying to find suitable cookbooks. I purchased three of them and this is, by far, my most favourite! I collect cookbooks (Ina Garten, etc.) and was hoping to find a book with interesting (elevated) recipes specifically for the instant pot as I hadn’t ever before had one. This book is exceptional! Well thought out, well laid out, beautifully photographed and well written and easy to follow and prepare... Best of all, I’ve made six of the recipes thus far and each were phenomenal. Melissa Clark is brilliant and so talented!!
  • Bribro
    5.0 out of 5 stars Vielseitige Rezepte
    Reviewed in Germany on November 27, 2020
    Für den Instant Pot gibt es leider nur eine eingeschränkte Auswahl an deutschen Rezeptbüchern, daher bin ich auf den englischsprachigen Bereich ausgewichen. Dieses Buch bietet viele Rezepte, die ohne den Zusatz von Fertigprodukten auskommen. Sehr gut hat mir gefallen, dass zu der Zubereitung im Instant Pot auch Angaben für die Dauer im Slowcooker gemacht werden. Ich kann das Buch weiter empfehlen.
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  • Susan B. Mccreight
    3.0 out of 5 stars A little disappointing.
    Reviewed in Italy on August 11, 2019
    Helpful, but limited. Ignores the use of many functions of the pot. A few intriguing recipes; many appear to be slightly adjusted standards. No aha! moments here.
  • Jane
    5.0 out of 5 stars Excellent
    Reviewed in the United Kingdom on January 10, 2018
    Love this book. Very well written. I am now not so scared of my pressure cooker - hoping to get my hands on a Instant Pot soon.
    One person found this helpful
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  • K
    5.0 out of 5 stars Great instant pot learning cookbook
    Reviewed in Canada on January 20, 2022
    I have really enjoyed this book. Every recipe I’ve tried has been exceptionally delicious. Best coq au vin, best risotto! It’s really helping me learn how to cook with the instant pot. My friend bought it for me and I just bought a copy for another friend.