Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale
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Product Description

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.

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.

Excerpt. © Reprinted by permission. All rights reserved.

TANGERINE CARROTS WITH RICOTTA, CHIVES + WALNUTS
 
TIME: 30 MINUTES
YIELD: 4 SERVINGS
GF • VEG
 
Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don’t like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.
 
½ cup walnuts (or use another type of nut if you prefer)
1 pound carrots, halved or quartered if large, cut into 2-inch chunks
1 tablespoon butter
1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving
1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional)
¼ teaspoon kosher salt
½ cup fresh ricotta
2 tablespoons chopped fresh chives
Extra-virgin olive oil, to taste
Flaky sea salt, to taste
 
1. Heat the oven to 350 F.
 
2. Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.
 
3. In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the saute. function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.
 
4. Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.

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Customer reviews

4.3 out of 54.3 out of 5
1,128 global ratings

Top reviews from the United States

rhmanatee
1.0 out of 5 starsVerified Purchase
Melissa Clark''s mission is for you to dirty every pot, pan, and appliance in your kitchen
Reviewed in the United States on December 2, 2018
For all the work involved in each recipe, the results are decent but not worth the extra trouble. So far I have made the Korean Chile-Braised Brisket and Kimchi Slaw--22 ingredients, a ton of prep, tedious post-cook reduction while the meat gets cold, decent but not amazing... See more
For all the work involved in each recipe, the results are decent but not worth the extra trouble. So far I have made the Korean Chile-Braised Brisket and Kimchi Slaw--22 ingredients, a ton of prep, tedious post-cook reduction while the meat gets cold, decent but not amazing results, the Moroccan Chickpeas and Kale--19 ingredients including such pantry staples as "preserved lemons," good but not something I''d be likely to make again without a lot of modifications, and the Creamy Macaroni and Cheese. Here''s where I started to get really annoyed and suspect the author was just adding work for the pure sake of it. She admits that this recipe does not save any time, so there does not seem to be any particular reason to use the Instant Pot for this, but okay whatever. First we must "brush" half of the softened butter onto the bottom of the pot. Then, she wants us to whip out the blender to combine the rest of the butter, milk, cream cheese and seasonings and mix this substance and the macaroni in the pot, which would obviously negate the brushing on of the butter, stirring it into the rest. Rather than waste my time with blending and cleaning the blender, I put the pot on the saute setting and combined the ingredients in the pot like a normal person while they heated and melted the butter and cream cheese so they easily mixed in with the milk. I continued on with the recipe as printed. Unlike some other reviewers, mine did not burn or stick to the pot and the result was good. It would have been better had I put it under the broiler and browned the cheese as a final step (not that the book suggested this), but it was a decent stovetop type mac and cheese. There was no discernible advantage to using the Instant Pot unless washing a larger pot than would have been necessary is something you enjoy.

Edit: I’m knocking this down to one star now. The Steamed Lemon Pudding includes only 2 cups of water, triggering a BURN alert once it has all evaporated in the 20 minute steam. With no way of knowing how long the food had cooked, I scrambled to add hot water and restart the cook, spilling water in my attempt to pour it into the pot into the narrow space between the soufflé dish and the side. Probably the pudding is ruined and the pot will explode, killing us all. I have now begun to despise Melissa Clark.
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SalukiTop Contributor: Cooking
5.0 out of 5 starsVerified Purchase
Simply the Best Cookbook out there for the Instant Pot!
Reviewed in the United States on October 17, 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... See more
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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sleepykitty1
5.0 out of 5 starsVerified Purchase
Best cookbook for Instant Pot I’ve found yet!
Reviewed in the United States on October 21, 2017
I’ve made Osso Bucco and the Beef Barley Vegetable Soup and both came out great. Keep in mind the title “Dinner in an Instant” doesn’t mean these recipes are fast, just made in an “Instant” pot. Most of the recipes also have alternative instructions in case you want to... See more
I’ve made Osso Bucco and the Beef Barley Vegetable Soup and both came out great. Keep in mind the title “Dinner in an Instant” doesn’t mean these recipes are fast, just made in an “Instant” pot. Most of the recipes also have alternative instructions in case you want to use a slow cooker aka crockpot instead.

So glad to find an IP cookbook that doesn’t rely on ingredients like cans of cream of mushroom soup.

Update 11/10/17: I’m still really enjoying this cookbook! I’ve started cooking something from this book each weekend then saving the leftovers for lunches or freezing the leftovers if I don’t get around to eating them in within a few day.

The beef and bean chili is a winner. Just made the Vietnamese Chicken + Rice soup tonight and it was delicious. I’ve also been using the recipes for making bone broth, soft and hard boiled eggs, dulce de leche, and steel cut oats.

I think there is a good chance that I could end up making almost every recipe in this cookbook - something I don’t really do with other cookbooks, Will definitely check out this authors other books!
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Kindle Customer
5.0 out of 5 starsVerified Purchase
Fabulous cookbook—quickly becoming my go to for dinner
Reviewed in the United States on October 22, 2017
I love this book. I’ve made three recipes so far (butter braised potatoes, chicken curry, and black beans with chiles) and they all turned out absolutely delicious. And the time estimates are fairly accurate (given that I prep as I go). I was using my instant pot regularly... See more
I love this book. I’ve made three recipes so far (butter braised potatoes, chicken curry, and black beans with chiles) and they all turned out absolutely delicious. 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. There aren’t a million recipes, but the ones in the book are carefully selected. I tend to collect cookbooks and this is one of the best I’ve found. Fantastic recipes with approachable ingredients.

Update: I’ve continued to use this cookbook with excellent results. I made the Vietnamese chicken soup and the chicken and dumplings. Both were made after a busy day at work and were simple, but absolutely delicious. I have dozens of cookbooks and this one may be my absolute favorite. Great food that’s easy to prepare (I’ve mostly been able to prep as I cook) and tastes amazing. If I could give it more than five stars I would. I’m looking forward to making the broccoli rabe with white beans next. This is one of the few cookbooks where every recipe is a possibility (excluding the recipes with beef and lamb, which I do not eat). I may end up cooking my way through the book.

My only minor complaints are that I wish she had included times for common varieties of dried beans (similar to the rice section) and that she would note in the ingredient list if the quantity will be divided (I’ve been adding my own note after dumping in the full amount of butter or oil before realizing it was supposed to be part).
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Curious EpicureTop Contributor: Cooking
4.0 out of 5 starsVerified Purchase
Updated: Amazing and delicious recipes, but the instructions may not be thorough enough for a lot of cooks.
Reviewed in the United States on November 28, 2017
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... See more
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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writemyra
4.0 out of 5 starsVerified Purchase
I want so much to give this 5 stars
Reviewed in the United States on June 6, 2018
This book made me finally get the love for the Instant Pot. I bought my Instant Pot a year and a half ago, tried a couple of pulled pork and sloppy joe recipes and liked them, but then promptly put the IP on a shelf and forgot about it. Eight months later, I was cleaning... See more
This book made me finally get the love for the Instant Pot. I bought my Instant Pot a year and a half ago, tried a couple of pulled pork and sloppy joe recipes and liked them, but then promptly put the IP on a shelf and forgot about it. Eight months later, I was cleaning out my shelves and thought I should give it another go. This book was recommended to me so I dove in.

Here''s my caveat with this book: it is not the book for quick meals which is one of the initial reasons why I bought an IP in the first place. Having tried the quick weekday recipes out there for the IP, however, I didn''t understand the IP fandom. This book actually is more about making those more complex dishes with layered flavor profiles less time- and labor-intensive. So for recipes that are fairly simple, I wouldn''t use the IP. For instance, the first recipe I tried was completely underwhelming: Mashed Potatoes with Sour Cream and Chives turned out very dry. I will continue to make mashed potatoes on the stove top.

I soldiered on and have been richly rewarded. Every recipe afterwards has been very good to outstanding. So why not 5 stars? While the dishes are rich and flavorful, some recipes were like the mashed potatoes -- puzzling in the ratio of ingredients or cooking time resulting in dry/undercooked meals. A brief rundown of what I''ve made so far:

Mussels with garlic & lager -- this was my 10 year old''s first time eating mussels and she now wants it in the regular rotation.
Vietnamese caramel salmon -- I will always cook salmon this way from now on (though I did think it was very salty as is).
Creamy macaroni & cheese -- My husband and daughter gobbled this up! But I agree with other reviewers that this recipe left a burnt mess at the bottom
Wild mushroom, peas & pancetta risotto -- My daughter loved this. The flavors were delicious but it was very dry for a risotto.
Garlicky beans with broccoli rabe -- Flavors were amazing. Cooking time for the beans was not long enough.
Butter braised yukon gold potatoes -- so delicious. My husband and daughter were all over this.
Bone broth -- I made this with beef knuckle bones and bone marrow. I''m puzzled why she noted 4.5 hours on high pressure for beef/pork bones? I followed the recipe as written and it was good. But later, I looked at other IP bone broth recipes and most instructed 2 hours.
Vietnamese chicken and rice soup -- Probably our favorite dish so far. This was complex, rich, and so deeply satisfying. BUT the recipe calls for 3/4 cup of sticky/glutinous rice with 10 cups of liquid?! The finished soup was 70% liquid. Will double the rice next time. (Edited to say: if you plan to eat all this in one meal, then double the rice; if there will be leftovers, then do 1 - 1 1/4 cup as the rice will fluff and the broth will thicken from the starch.)
Butternut squash soup with coriander and lime -- good but not great.
Beets with dill, lime, and yogurt -- yummy but the beets should be cooked longer
Artichokes with garlic mayonnaise -- pretty good but cooking time should have been longer than recommended for large and medium
Maple-chili glazed sweet potatoes -- soooo good
Moroccan Chickpeas & Kale -- one of my favorite vegan dish EVER. All the different flavors were zinging all around in my mouth. This is one of those laborious recipes but always well worth the effort.

Suffice it to say I love this book. The misses on cooking time and insufficient (or too much) liquid are oftentimes frustrating. But I still plan to cook my way through it (something I''ve yet to do with any other cookbook), make notations where adjustments are needed, and keep my IP cranking out incredible meals -- no more collecting dust on the shelf for this IP.
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Purple Shiny
5.0 out of 5 starsVerified Purchase
Instant Pot for Foodies
Reviewed in the United States on November 20, 2017
Like others, Melissa Clark''s Instant Pot NYT article was the piece of information that finally pushed me into Instant Pot ownership after a year on the fence. I preordered this book, then spent the 60 days until it shipped trying online recipes and recipes from another... See more
Like others, Melissa Clark''s Instant Pot NYT article was the piece of information that finally pushed me into Instant Pot ownership after a year on the fence. I preordered this book, then spent the 60 days until it shipped trying online recipes and recipes from another cookbook. Since I got this cookbook, I haven''t cooked from anything else. We had hardboiled eggs previously, but Meliissa''s instructions and pictures helped us hone our craft. The polenta recipe had better proportions (our previous attempt was too soupy). The chicken curry is better than the Kitchn version we previous tried. We''ve also made the smoked lentils with sausage, the Vietnamese chicken soup, and the BBQ chicken. All were excellent.

I think anyone with an Instant Pot knows nothing is actually Instant. By the time it comes up to pressure and the pressure releases, you are well over an instant. The time allotments on the recipes are accurate and the average is an hour. Some recipes have multiple steps, but the multiple steps allow flavors to build and ingredients to not overcook. The majority of the time is still hands off. Finally, this is a foodie cookbook. If your spice cabinet is less than 25 spices and you stay away from specialty/ethnic groceries, you are probably destined to write a 1-3 star review raging at Melissa''s unrealistic expectations.
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R. Doyle
4.0 out of 5 starsVerified Purchase
Well written recipes for a pot I don''t quite trust
Reviewed in the United States on January 31, 2018
This is a great Instant Pot cookbook and a good cookbook. I love Melissa Clark''s recipes. They always have exciting titles (Coq au vin rosé!) and I appreciate her free use of butter and cream combined with her obvious love for vegetables. And anchovies, her trademark. The... See more
This is a great Instant Pot cookbook and a good cookbook. I love Melissa Clark''s recipes. They always have exciting titles (Coq au vin rosé!) and I appreciate her free use of butter and cream combined with her obvious love for vegetables. And anchovies, her trademark. The recipes in this book didn''t always work for me, though. This might have as much to do with my relationship with my Instant Pot as anything else. I think it''s telling that the ones I had most trouble with were for rice, yogurt, and polenta, things that can be a little finicky to make even if you''re not locking them into an Instant Pot and plugging in numbers. You have to minister to their needs more carefully than other things, and that involves looking at them and responding to their state. Oh, and for some reason the hummus didn''t come out right, which was surprising as it seems hard to mess up hummus. But I think that had to do with using the volume of dry chickpeas listed in the book instead of the weight, as it seemed I had way too many chickpeas to the ratio of other ingredients. Could it be that this book wasn''t tested as thoroughly as it normally would be because of the rush to get it out in time to surf the Instant Pot wave? Or, on the other hand, could it be my Instant Pot has ideas of its own? Anyway, the clear standout if you read the other reviews is the Vietnamese Caramel Salmon, and it is absolutely delicious. Worth the price of the book. Also, I did my best to mess it up - I didn''t have enough salmon and I probably cooked the sauce too long - and it was extremely forgiving. I often can''t find the meats or cuts she calls for (lamb, I love and miss you) but I hope to someday. 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 but instead left it very tender. The Japanese Beef Curry was good, but it took ages to make - not quite as long as a beef stew or something like that normally does, but close. Instantaneous, it was not. The lentils and sausage were great, and so was the red lentil soup. The amounts were very small in both cases. I take it the Instant Pot might clog up if filled too high with lentils, something I sympathize with. The Instant Pot is not all-powerful. This means you can make not-quite-enough lentils for two people in it. I will cook lentils on the stovetop from now on. I have great lentil needs.
My Instant Pot has a distinctive, plasticky smell that may never go away. I thought it imparted that smell to the steel-cut oats. But I also thought that I could just as quickly make steel cut oats on the stovetop, so no great loss. The farro pilaf didn''t make much of an impression on me, except that the ingredients were super expensive. I did take some shortcuts. Some of these recipes are a little fiddly, which can be a pain if you''re looking for something simple (and aren''t you, if you''re trying to make "dinner in an instant?") But the title is just a pun, not actually a description of what the book offers. I think that''s totally fine, if initially misleading. It''s really about how to keep your Instant Pot entertained while you make the same sort of Melissa Clark recipes you''ve always made. You''ll probably still eat late if you make a beef stew in your IP.
Looking at this book again to write this review, I''m excited to try some of the other recipes. Especially the braised meat type stuff, which I''ve had most luck with. I get a little nervous cooking meat, so I like that I can just stick it in the pot and wait instead of trying to figure out whether it''s done. I will definitely make the salmon again too.
The most important benefit from getting an Instant Pot is that you don''t have to soak beans anymore, and that is a source of great joy. My Instant Pot is far from idle, but it is also far from essential, and that is just as well as I''m never quite sure it''s not trying to replace me.
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Top reviews from other countries

Auberoque
1.0 out of 5 starsVerified Purchase
Disappointing as not advertised clearly enough
Reviewed in the United Kingdom on November 23, 2018
The advertising does not make it clear that this cook book refers to electric pressure cookers that are multi futional (they slow cookers, pressure cookers and do lots of other things!) whereas i have a stove top pressure cooker! Furthermore its American so the measurements...See more
The advertising does not make it clear that this cook book refers to electric pressure cookers that are multi futional (they slow cookers, pressure cookers and do lots of other things!) whereas i have a stove top pressure cooker! Furthermore its American so the measurements are awkward for european users and whilst i knew this and was prepared for it, i do find it annoying. So this book is going back.
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Show me the food
3.0 out of 5 starsVerified Purchase
Show me the food
Reviewed in the United Kingdom on October 22, 2018
Of the 75 recipes only 34 have pictures. A bunch of words will not inspire me,like most people to cook. Why do you do this. Show me the food.
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Mubina
5.0 out of 5 starsVerified Purchase
Delicious recipes
Reviewed in the United Kingdom on November 4, 2020
Delicious recipes, easy to follow.
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Jane
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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.
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barbara
5.0 out of 5 starsVerified Purchase
Great cookery book for instant pot
Reviewed in the United Kingdom on March 27, 2018
This is an excellent cookery book for the instant pot , some really good recipes and clear cooking instructions.
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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

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Product information

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale

Dinner in an new arrival Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and online sale Instant Pot® : A Cookbook sale