Dinner in an Instant – Melissa Clark

Do you question if Melissa Clark ever sleeps? I do. She’s a wife, mother, author of many books and columnist at the New York Times. There has to be two of her. The dynamo two cookbooks coming out in 2018: Favorite Recipes from Melissa Clark’s Kitchen: Family Meals, Festive Gatherings, and Everything In-between and Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® that can be preordered now. Her previous titles and her two newspaper columns, A Good Appetite and What’s for Dinner are indexed for our members. Two clicks and all the recipes from both columns can be added to your bookshelf.

But back to the reason we are here today, Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot is the second book this year from Clark. This title tackles those appliances that can make our busy schedules a little less hectic – the pressure cooker, Instant Pot (have you entered our contest to win an Instant Pot?) and slow cooker. What I love about Dinner in an Instant is that the recipes are complex in flavor with plenty of international flair. The “in an Instant” portion of the title is somewhat misleading as many of the recipes do take an investment of time with prep, marinating and searing to add flavor but the reward is well worth the effort. 

Japanese beef curry, Wild mushroom, pancetta and pea risotto, and Garlicky Cuban pork are a few examples of recipes you will find. As with Melissa’s Dinner Changing the Game, this book will always be handy and both titles have made my best books of 2017 list. 

Special thanks to Clarkson Potter for sharing a recipe with us today – the Korean chile-braised brisket and Kimchi coleslaw. The publisher is also providing three copies of Dinner in an Instant in our contest open to members in the US. Be sure to scroll down to enter. 

Korean Chile-braised brisket + Kimchi coleslaw

Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Time: 2 hours, 30 minutes, plus at least 1 hour for marinating
Yield: 8 servings

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.

  • 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
  • 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


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.

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.

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 21st, 2017.


Reprinted from Dinner in an Instant. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Christopher Testani. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Post a comment


  • Maefleur  on  December 14, 2017

    The garlicky cuban chicken sounds delicious!

  • heyjude  on  December 14, 2017

    Mussels with Garlic and Lager

  • lgroom  on  December 14, 2017

    That Korean brisket is all I can think about right now.

  • stevenpeters  on  December 14, 2017

    Port-braised short ribs with star anise. Sounds amazing!

  • Kristjudy  on  December 14, 2017

    Garlicky Cuban pork

  • debbielovesbooks  on  December 14, 2017

    Yum, Roman braised lamb

  • LJStubbs  on  December 14, 2017

    I'd give Bread pudding with dried cherries + kirsch crème Anglaise a tryout first thing.

  • Maefleur  on  December 14, 2017

    Lol I meant the garlicky Cuban pork! I had chicken on the brain as I made her zatar chicken from Dinner tonight. It was sooo delicious!

  • ravensfan  on  December 14, 2017

    Garlicky Cuban pork

  • davisesq212  on  December 14, 2017

    I would try the recipe for Red curry vegetable noodle soup first!

  • lpatterson412  on  December 14, 2017

    Wild Rice Salad with Clementines and pine nuts

  • AnnaZed  on  December 15, 2017

    Eggs with spinach, smoked salmon + pickled shallots

  • LeighF  on  December 15, 2017

    Port braised short ribs ! Yum !

  • contest718  on  December 15, 2017

    Fresh coconut yogurt

  • Dannausc  on  December 15, 2017

    Garlicky Cuban pork

  • Senkimekia  on  December 15, 2017

    Garlicky Cuban pork, as a Cuban it’s nice to see that’s a popular pick in the comments! 😊

  • sarahawker  on  December 15, 2017

    Vietnamese chicken + rice soup

  • starrie143  on  December 15, 2017

    The Korean Brisket!

  • Analyze  on  December 15, 2017

    Coconut curry chicken, plus what everyone else is having 🙂

  • daniellespinato1  on  December 15, 2017

    Shakshuka with herbed yogurt sauce — shakshuka in my Instant Pot…yes please!

  • tcjanes  on  December 15, 2017

    Sticky tamarind baby back ribs!

  • MollyB  on  December 15, 2017

    Port-braised short ribs with star anise

  • dvajefink  on  December 15, 2017

    I’ll getting an instant pot for Christmas!!!
    Would love this book! I would would make the Osso Bucco

  • kmn4  on  December 15, 2017

    Sticky tamarind baby back ribs

  • matag  on  December 15, 2017

    Vietnamese caramel salmon

  • t.t  on  December 16, 2017

    Japanese beef curry

  • sgump  on  December 16, 2017

    The lamb tagine with apricots + olives sounds lovely!

  • BMeyer  on  December 16, 2017

    short ribs with star anise

  • RSW  on  December 17, 2017

    Steel-cut oats with maple syrup + currants

  • southerncooker  on  December 17, 2017

    I have this book and made the Korean Brisket and Kimchi Slaw for supper last night and it was delicious. I'd love to win a copy for my daughter.

  • kss16  on  December 17, 2017

    I've got squid in the freezer waiting to be used, so … Spanish garlicky squid + chorizo

  • Siegal  on  December 18, 2017

    Garlicky Cuban pork sounds amazing

  • LaurenE  on  December 18, 2017

    Bread pudding with dried cherries + kirsch crème Anglaise

  • theheritagecook  on  December 18, 2017

    The Coq au Vin Rose sounds fabulous and just what my family would love!

  • skipeterson  on  December 18, 2017

    Mussels with garlic + lager

  • janv  on  December 18, 2017

    Garlicky Cuban pork sounds delish

  • lauriesk  on  December 18, 2017

    The first recipe I would try is the Middle Eastern spiced chicken + rice with eggplant.

  • stargirl  on  December 18, 2017

    coconut curry chicken!

  • wjsisung  on  December 19, 2017

    Chicken and dumplings

  • bstewart  on  December 19, 2017

    Classic boeuf Bourguignon!

  • JaneRose  on  December 21, 2017

    It would be the Smoky Barbeque Chicken; which Hubs and I enjoy any time of the year!

  • ktwalla  on  December 22, 2017

    Bittersweet Chocolate Pudding

  • mpdeb98  on  December 22, 2017

    Coconut chicken curry

  • fbrunetti  on  December 23, 2017

    Coconut curry chicken

  • Shelley.b  on  December 23, 2017

    Korean brisket

  • annieski  on  December 26, 2017

    Eggs with spinach, smoked salmon + pickled shallots, please.

  • AnneOther  on  December 26, 2017

    The Butterscotch White Chocolate Pudding recipe appeals to my sweet tooth!

  • cheftina888  on  December 26, 2017

    so much to choose from- I'd pick the korean brisket and the vietnamese chicken and rice noddle for international night .

  • Uhmandanicole  on  December 28, 2017

    Braised Roman-style lamb with herbs + peas

  • NaomiH  on  December 28, 2017

    Coconut Chicken Curry

  • cambridgecook  on  December 28, 2017

    Roman-style lamb

  • robynsanyal  on  December 28, 2017

    Wine-braised oxtails with fennel

  • Laura1  on  December 28, 2017

    Bread pudding

  • verorenee  on  December 28, 2017

    Sticky tamarind baby back ribs

  • Mkeinarson  on  December 29, 2017

    Garlicky Cuban pork,

  • thewoobdog  on  December 29, 2017

    I'd have to try the Coconut Curry Chicken. Yum.

  • PennyG  on  December 29, 2017

    Coconut curry chicken!

  • lhudson  on  December 30, 2017

    Beef barley vegetable soup

  • jenniebakes  on  December 30, 2017

    Middle eastern spiced chicken + rice with eggplant

  • Orangerose  on  December 30, 2017

    Ohhh…the Korean Chile-braised brisket sounds fabulous! I'm making that and the Kimchi Coleslaw within the first month of the New Year!!

  • dujyt  on  December 30, 2017

    Farro pilaf with spiced cauliflower, pine nuts + raisins

  • ChefTamiMitchell  on  December 31, 2017

    Osso Bucco

  • PeavineBlues  on  December 31, 2017

    Vietnamese Caramel Salmon

  • Whyvette  on  December 31, 2017

    When I lived in Japan, Japanese Beef Curry was my favorite meal. I would love to learn how to make it in the Instant Pot!

  • RickPearson54  on  December 31, 2017

    Bread pudding

  • AngelaLCooks  on  December 31, 2017

    Homemade ricotta

  • Nancith  on  December 31, 2017

    Farro pilaf with spiced cauliflower, pine nuts + raisins sounds really delicious.

  • amylou61  on  December 31, 2017

    I'd try the recipe for Chicken + dumplings. Yummy winter comfort food.

  • Shelley.b  on  December 31, 2017

    Korean brisket

  • DanieleK  on  January 1, 2018

    Port braised short ribs

  • Cinnamonc63  on  January 1, 2018

    Homemade Ricotta on Page 21!

  • jkmfrog  on  January 1, 2018

    Duck Confit. Would love to see how the instant pot could shorten the process while still making flavorful confit!

  • sequoia55  on  January 1, 2018

    Garlicky Cuban pork

  • auntietina  on  January 1, 2018

    Sticky tamarind baby back ribs

  • Sfgordon  on  January 2, 2018

    I would love to try the confits and the persian rice and tahdig!

  • leilx  on  January 2, 2018

    I’d make middle eastern spiced chicken and eggplant rice…sounds so delicious!

  • TippyCanoe  on  January 3, 2018

    Garlicky Cuban pork

  • CMCooks  on  January 3, 2018

    Sticky tamarind baby back ribs!

  • tararr  on  January 3, 2018

    Always going for the lamb dishes: Roman braised lamb

  • Execchef1225  on  January 3, 2018

    Vietnamese chicken + rice soup. I'm a soup person.

  • sberes  on  January 4, 2018

    Garlicky Cuban pork!

  • hae1123  on  January 4, 2018

    Vanilla bean cheesecake sounds great

  • infotrop  on  January 5, 2018

    Tangerine carrots with ricotta, chives and walnuts

  • nova  on  January 6, 2018

    Shrimp scampi with wine wine + fennel

  • Scotsman61  on  January 6, 2018

    Korean Chile-braised brisket + Kimchi coleslaw

  • clairew137  on  January 7, 2018

    Wild Rice Salad with Clementines and pine nuts

  • dvajefink  on  January 8, 2018

    I just got an InstantPot for Christmas, would love some new ideas!
    Osso Bucco would be my first choice!!

  • KarenDel  on  January 10, 2018

    I would like to make the Black beans with green chiles + cumin

  • Rosesrpink50  on  January 11, 2018

    Steamed lemon pudding! Yum!

  • rglo820  on  January 12, 2018

    Braised pork with garlic, fennel + olives sounds amazing.

  • peacheater  on  January 13, 2018

    Going to make the garlicky Cuban pork, today in fact!

  • EmilyR  on  January 13, 2018

    Coconut curry chicken

  • laffersk  on  January 18, 2018

    Port-braised short ribs with star anise

  • hirsheys  on  January 18, 2018

    Coconut curry chicken

  • Aboemi  on  January 19, 2018

    Leek and artichoke frittata

  • lebarron2001  on  January 19, 2018

    Braised Roman-style lamb with herbs + peas

  • Capecodcooks  on  January 19, 2018

    Braised Roman-style lamb with herbs + peas

  • FireRunner2379  on  January 20, 2018

    I'd like to try the Garlicky Cuban pork.

  • centraljersey  on  January 21, 2018

    Have made the garlicky Cuban pork — delicious! Had pork that was already cut up in large cubes so cut the cooking time, perhaps in half. Next time I will modify it by adding a bit of heat (chilies)

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