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.