Instant Pot Prize Package

Today we have a promotion on Ivy Manning's Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day that includes a giveaway of an Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer to give those books a workout.

Italian food is a perfect partner for your Instant Pot. Rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and so much more can be made quickly freeing you up for other pressing matters. This authorized cookbook offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot's many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall farro with pears and walnuts, Corona beans with tomato and sage) as well as slow stews and braises (Tuscan beef stew, Chicken with creamy artichoke sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too - set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.

Our  takes you inside Instant Pot Italian: 100 Irresistible Recipes Made Easier Than Ever and shares the following 

 

What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. This book which is also authorized by Instant Pot offers no-fuss recipes that complement the many functions of the multi-cooker. Recipes include braises, soups and stews, healthy breakfasts (for anytime of day), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot's pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. 

Our  takes you inside Instant Pot Miracle 6 Ingredients or Less: 100 No-Fuss Recipes for Easy Meals Every Day and shares the following 

 

Instant Pot is the iPhone of multi-cookers. Every time you turn around there is a new exciting feature or product. Whether you have the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker; the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker (see my review here); the Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker (see my review here); or one of the other models, you want to make better use of this time and space saving machine and Ivy's books will surely help. 

We've tagged all related Instant Pot posts with #instantpot so you will be able to click that link and see articles, cookbook recommendations and more. 


The publisher is offering a set of Ivy's books with Instant Pot providing one Instant Pot DUO Plus 60 to an EYB Member in the US or Canada. One of the entry options is to answer the following question in the comments section of this blog post.

What is the first thing you would like to learn to make in an Instant Pot?

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 27th, 2019.

A new and improved Instant Pot is coming soon

Instant Pot 

The Instant Pot juggernaut shows no signs of stopping, despite a recent recall over one of its models. Cooks everywhere have come to depend on the machine's versatility and speedy cooking. If you like the current models of Instant Pot, such as the one shown above, just wait until you see what is coming next. Taste of Home gives us a preview of the new and improved Instant Pot, set to hit stores in the next couple of months.

Even though the current crop of Instant Pots speed up the process of making beans, stock, soups, and stews, the new model, called Instant Pot Max, will be even faster. It has a higher pressure (15 psi vs. 12), meaning that the temperature will be increased and cooking speeds will be about 15 percent faster. There's also a new automatic pressure-venting function, making it easier (and safer) to perform a quick release. 

Because the new IP will approach the pressure of conventional stovetop pressure cookiers, its maker says you can use it for canning. However, the USDA and National Center for Home Food Preservation (NCHFP) warn users that it may not be suitable for all types of canning. For now, the NCHFP recommends it only for water-bath canning applications and not for pressure canning use, because it has not yet tested the appliance to see if it reaches temperatures hot enough to destory Clostridium botulinum bacteria. 

The exterior of the Instant Pot Max also sees improvements. The interface is a touchscreen, and a dial has also been added. The dial will make it easier to make adjustments to the programmed cooking modes. Although no firm release date has yet been set, there is a rumor that the IP Max might be offered in early May, just in time for Mother's Day. 

Our Favorite Instant Pot Cookbooks

The Instant Pot® has been the subject of many promotional and informational posts here at Eat Your Books including A Beginner's Guide; an In-Depth Look; French Tips and Instant Pot Fever. These articles may be helpful for anyone who have recently purchased this product. Type in a search in our cookbook library with just the words "Instant Pot" you will find 51 cookbook results with "Pressure Cooker" yielding 272 cookbook results (there, of course is some overlap). Our online recipes total 172 dishes available that have been indexed (pressure cooker online recipes indexed total 250).  I have tagged all posts with #instantpot for ease of reference in searching.

The Instant Pot® has revolutionized how many home cooks approach cooking whether it be on a busy weeknight or a fun-packed weekend that leaves little time to prepare dinner. As cooks discover how this multi-cooker can save time and still deliver a tasty meal, they are continually seeking out more recipes! The publishing world, as well as bloggers and authors, are responding to fans by pumping out cookbooks and recipes as fast as they can to meet the frenzied demand.


Whether you are the proud owner of the newest version, the Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker; the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker (see my review here); the Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker (see my review here); or one of the older models, you want to make better use of this time and space saving machine which is why I have shared the links above in the first paragraph as well as the following information in one convenient post.

People often ask in The Cookbook Junkies, "I just bought an Instant Pot what cookbooks would you recommend?" Today, I will share a few that I have used personally as well as a few titles that members of group have shared as being their favorites. Please add your favorite cookbooks in the comments to this post and I will update in due course.


The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker by Coco Morante covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, Braised pork loin with balsamic vinegar and caramelized onions, Buttery cauliflower mashed potatoes, Pork adobo, and more! 

Indian Instant Pot Cooking: Traditional Indian Dishes Made Easy & Fast by Urvashi Pitre has been the subject of great praise and deservingly so. Urvashi is known as the "Butter-Chicken Lady" and her Butter Chicken made Instant Pot has gone viral.

Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes by The Editors at Houghton Mifflin Harcourt is a book that shares one of my recipes and many other tasty, well-tested recipes. More information about this title can be found on my review post here. This title was #4 on the best selling cookbooks of 2017 in the US from Nielsen BookScan's data.

Instant Pot® Electric Pressure Cooker Cookbook (An Authorized Instant Pot® Cookbook): Quick & Easy Recipes for Everyday Eating by Sara Quessenberry and Kate Merker was covered in my review here.

The Ultimate Vegan Cookbook for Your Instant Pot®: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester, who is the queen of vegan cookery, is a book that contains 80 new and unique recipes using the many features the Instant Pot - making less work, mess and stress to produce astoundingly delicious results. Kathy helps vegan home cooks confidently use the Instant Pot® to prepare their own nourishing staples and delicious meals for their families. We will be indexing this book very soon. 

Modern Pressure Cooking: More Than 100 Incredible Recipes and Time-Saving Techniques to Master Your Pressure Cooker by Bren Herrera (see my review here).

Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot by Melissa Clark see our promotion here and was one of the best books of 2017. The prolific Clark has another title coming out later this year entitled Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot®. The woman never sleeps.

Hip Pressure Cooking: More Than 240 Recipes to Help You Get the Most Out of Your Modern Pressure Cooker by Laura D. A. Pazzaglia is a title that has been repeatedly mentioned in the group and recommended highly. 

The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Day and Every Machine, Both Stovetop and Electric by Bruce Weinstein and Mark Scarbrough is a very popular title among our members and myself! It was their book that made my first Instant Pot® experience a success. My review can be found here.

There are many books slated for 2018 on this subject besides the aforementioned Melissa Clark title, including one from popular blogger and author, Gina Homolka, of Skinnytaste. Gina's blog is indexed for our members as well as her cookbooks. The new book, Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Sheet Pan, Air Fryer, Dutch Oven, and More, will be out this October and features recipes for a variety of appliances as you can see by the title.

Updated from my 2018 Gift Guide Post:

 

In-depth with the Instant Pot

 Instant Pot

Few appliances have taken the world by storm as much as the Instant Pot, which has rocketed to kitchen superstardom. It's hard to believe the appliance is less than a decade old. If you're curious about the history (short as it is) of the IP, as fans often call it, head over to the New York Times, which takes you to the Canadian home of the miracle appliance

The Instant Pot is the brainchild of Robert Wang, a former computer engineer. After Wang was laid off from his dotcom job in 2008, Wang tried to form his own tech company. When those plans fizzled, he turned to an area that was ripe for an infusion of technology: home appliances. 

Wang enlisted the help of a few former colleagues and invested a substantial amount of his own money into product development. Once the product went to market, Wang realized the potential of social media to market the Instant Pot without the need for a huge outlay of cash. He shipped about 200 machines to influential chefs, cooking instructors, and bloggers. After bloggers like Nom Nom Paleo sang the IP's praises, its popularity snowballed.

Amazon also helped fuel the rise of the Instant Pot, which has millions of fans worldwide. The IP Facebook group has over 850,000 members, and Wang says that over 1,500 Instant Pot cookbooks have been released. We can't verify that number, but there are 37 cookbooks with "Instant Pot" in the title in the EYB Library, and several of them are indexed or will be soon. Don't forget about our giveaway (US & Canada) for your chance to win a copy Instant Pot Miracle (three copies of the book plus a grand prize of an  Instant Pot IP-DUO Plus60. 

Fans will be happy to know that Wang intends to modernize other "legacy appliances" as well. He also shared a secret: in every official photograph of the Instant Pot, the time is set to 5:20. When that sequence of numbers is read out loud, it sounds like "I love you" in his native Mandarin. "It's a subliminal message," he said. "It shows how much we care about our customers."

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

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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
  • 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

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.

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.

Instant Pot Miracle Review, recipe and giveaway plus Instant Pot Giveaway

Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes by The Editors at Houghton Mifflin Harcourt shares a collection of recipes approved by the maker of the world's best known multi-cooker, Instant Pot. 

This title is full of international flavors including Peruvian chicken bowls with green sauce, Moroccan chicken tagine, and Indian-style lentil soup. American classics include Grown-up sloppy joes, One pot lasagna, and Chicken & wild rice soup. Even dessert is covered with Zinfandel-poached pears with cinnamon whipped cream, Chocolate-cherry croissant bread pudding and a Triple citrus cheesecake.

It is no secret that I love the Instant Pot. It's a time saver, easy to use and safe - I have yet to be impaled by food projectiles. For busy weeknights or stress free relaxing weekends, the Instant Pot takes over, freeing time for you to have a drink and sit back or take care of other family responsibilities. 

There is no better time to buy one an Instant Pot than right now as the deals are abundant. I have set out the current sales below by country.  

Amazon US shoppers: the Instant Pot IP Duo 3 quart mini, 7-in-1 is on sale for a great price of US$49. My review on this pot can be found here.

Amazon US shoppers, the Instant Pot 8 quart 7-in-1 is the subject of a Black Friday special beginning at 3 a.m. today. 

Amazon Canada shoppers the Instant Pot 6 quart 9-in-1 is just 89.99 CND which is a steal!

Amazon UK shoppers the Instant Pot 6 quart 7-in-1 is on special for £89.99,

I'm sure the sales will be plentiful this holiday season for other versions of the Instant Pot - the 6 quart 7-in-1 or 9-in-1 6 quart. Keep checking our Facebook page for updates.

One of Instant Pot's newest models is the Instant Pot DUO PLUS 6 quart 9-in-1 - an upgraded version of the IP-DUO60 that includes Smart Programs for Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Yogurt, Slow Cook, Keep Warm, and Pressure Cook with the addition of three new cooking programs. Those three new programs are the cake program to pressure cook various types of soft and moist cakes. The egg program to cook perfect eggs in just a few minutes. Lastly, the sterilize program to disinfect utensils, pasteurize milk, certain types of canning, etc. The Instant Pot just keeps getting better and better. 

Special thanks to Houghton Mifflin Harcourt for sharing the German pot roast recipe that I contributed to this book - it is easy and so flavorful. HMH is also offering three copies of Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes in our contest with one grand prize winner receiving an IP-DUO 60, 6 quart 7-in-1 from Instant Pot directly. This contest is open to Eat Your Book members in the US and Canada. Be sure to scroll to the bottom of this post to enter. 

 

German Pork Roast
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This gorgeous one-dish meal has a decidedly German accent. Flavored with onion, garlic, allspice, and caraway and served with sauerkraut, sweet-and-sour red cabbage, and applesauce, it has the hallmarks of that country's traditional cuisine.



PREP TIME 40 minutes
FUNCTION Sauté (Normal); Pressure/Manual (High, Low)
CLOSED POT TIME 35 minutes
TOTAL TIME 1 hour 15 minutes
RELEASE Quick

SERVES: 6

  • 2 pounds pork loin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 potatoes, scrubbed and cut in half lengthwise (about 1 1/2 pounds)
  • 6 carrots, scrubbed and trimmed (about 1 pound)
  • 1 red onion, sliced
  • 2 cloves garlic, sliced
  • 1 1/2 cups sauerkraut
  • 1 teaspoon caraway seeds
  • Sweet-and-sour red cabbage
  • Applesauce

PREP Pat the pork loin dry. Mix together the garlic powder, onion powder, allspice, salt, and pepper. Apply the rub mixture to the pork. Set aside. Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil. Season the potatoes and carrots with salt and pepper. Brown the potatoes and carrots in batches to add color. Remove and set aside. Sauté the red onions and garlic for a few minutes and set aside with the potatoes and carrots. Add more oil to the pot, if needed, and sear the pork well on all sides. Press cancel.

Place the sauerkraut and caraway seeds on top of the pork. Secure the lid on the pot. Close the pressure-release valve.

COOK Select manual and cook at high pressure for 12 minutes. When cooking is complete, use a quick release to depressurize. Add the potatoes, carrots, onions, and garlic on top. Select manual and cook at low pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE Serve pork with red cabbage and applesauce.

Excerpted from INSTANT POT MIRACLE © 2017 by Houghton Mifflin Harcourt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

The publisher is offering three copies of this book to EYB Members in the US and Canada with one grand prize winner winning a Instant Pot IP-DUO Plus60 Electric Pressure Cooker, 6 quart 7-in-1. 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 5th, 2018.


A beginner's guide to the Instant Pot

 Instant Pot

Between holiday hauls and Prime Day deals, thousands upon thousands of people now own an Instant Pot or one of its close cousins. I've known some who have had one for months but haven't taken it on a maiden voyage yet. If you are in this camp, Melissa Clark is coming to your rescue. She's provided us all with a thorough guide on how to use a multi-function cooker like the Instant Pot

Clark correctly surmises that the function you're mostly likely to use is the pressure cooking function. Who doesn't want perfectly cooked beans, tender roasts, and more, all made in a fraction of the normal cooking time? While Clark doesn't get into charts or timing in detail, she does a good job of laying out the basics of how a pressure cooker works, and the difference between manual and natural release, terms that can stymie beginners. 

Also included in the guide are introductions to the many other functions you can use, such as slow cook, sauté, and yogurt making. Clark provides a breakdown of the parts and accessories you'll find with your appliance (I finally know the use for the small plastic cup that came with mine). Best of all, there's a general guide on how to convert conventional recipes to pressure cooker recipes. Armed with this knowledge and advice, you're sure to be enjoying your multicooker in no time. 

GIVEAWAY: The Instant Pot® Duo Mini 3 Quart and the Instant Pot® Electric Pressure Cooker Cookbook

 

Meet the new addition to the Instant Pot® Family - the Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker. She is super adorable and takes far less space on our counters or in our pantry. Perfect for smaller jobs, traveling, and for folks who have a smaller crowd to feed. For kids heading back to college, it is the perfect appliance to keep them eating more home cooked meals and far less Instant Ramen or cafeteria food. Darcie recently wrote an article sharing some tips for taking advantage of this appliance.

Instant Pot® is a 7-in-1 Multi-Functional Cooker-Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer and includes a three ply bottom stainless steel cooking pot, rice measuring cup, stainless steel steam rack with handle, rice paddle, soup spoon, and measuring cup. Instructions, recipes, and cooking time tables in multiple languages are included.

This new model's compact size allows me to keep it in the kitchen where I am more prone to use it daily - the six quart version is perfect for bigger jobs, but for every day cooking this one will be my to-go. 

I am excited to try the 9-in-1 model this Fall that adds a program button for eggs, cake and sterilizing too. We will do a promotion featuring it and other Instant Pot® related cookbooks that are being released during that time.

Instant Pot® not only saves time and calories (at least for me - less oil and fats needed for great tasting meals) - it also saves money (no more take-out food, or processed food because time is of the essence) and now the three-quart version saves space. No more convulsing knobs, spurting steam and threatening noises. When I first used my pot, it was so quiet - I thought it wasn't working and rice is effortless and perfect every time. Instant Pot® has revolutionized the pressure cooking world. 

The kind folks at Instant Pot® want you to try their new baby (more on that below in our giveaway) and Race Point Publishing would like you to win a copy of the Instant Pot® Electric Pressure Cooker Cookbook (An Authorized Instant Pot® Cookbook): Quick & Easy Recipes for Everyday Eating by Sara Quessenberry and Kate Merker. This cookbook delivers 79 tempting recipes to make your Instant Pot® your go-to for weeknight menu planning.

Spinach and Herb Lasagna; Balsamic Beef Short Ribs; Pulled Pork Sandwiches; Vegetable Green Thai Curry; Spice-Rubbed Cauliflower Steaks; Bone Broth with Fresh Ginger; Crème Brûlée; and Double Chocolate Cheesecake are the type of recipes included in this title. 

From healthy breakfasts and sides to scrumptious mains and decadent desserts, the low-maintenance recipes in Quick & Easy Recipes for Everyday Eating will help you get a meal on the table in a fraction of the time of conventional cooking methods. With easy-to-follow instructions and full-color photos throughout, discover all that your Instant Pot® can achieve with this go-to pressure cooking cookbook.

GIVEAWAY

And now for the giveaway, we are pleased to offer one Instant Pot® Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker to a grand prize winner (along with the cookbook) and two other winners will receive a copy of of Instant Pot® Electric Pressure Cooker Cookbook (An Authorized Instant Pot® Cookbook): Quick & Easy Recipes for Everyday Eating to our EYB Members in the US and Canada. 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 like to try first? and for an additional entry leave a second comment letting us know how an Instant Pot® would help your menu planning.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. Please be sure to check your spam filters to make sure you 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 September 17, 2017

 

French tips for getting the most out of your pressure cooker

 Instant Pot

There is little doubt that Amazon's Prime Day ended with thousands more Instant Pots and related devices being shipped to homes in countries across the globe. Once the unit arrives on your doorstep, however, getting into the rhythm of using it can be daunting if you are not accustomed to pressure cooking. While pressure cookers have been around for decades, they never really caught on in the US. Over in France, however, they have been kitchen mainstays for many years. Food52 brings us advice from the French on how to get dinner on the table faster by maximizing your pressure cooker.

Although most people think of soups, stews, or other one-pot dishes when using their devices, you can also use pressure cookers to replace a step in the process rather than replacing the entire process. French cooks use it as a shortcut to speed up softening of  cauliflower for a gratin, or of chickpeas for falafel, to name just two examples.

You can use your Instant Pot to economize. Making stock from leftover bones and using its power to tenderize tough cuts of meat or difficult to cook vegetables helps you take advantage of lower prices while still making delicious dinner fare. Plus, you will use less electricity than you would running your cooktop or oven.

Another tip to ensure you make the most of your unit is make sure your pressure cooker is easily accessible. If the device is out of sight, it's also out of mind. Leave it on the counter or within arm's reach so you turn to it more frequently.

Modern Pressure Cooking - Bren Herrera

There was a time when the thought of using a pressure cooker would make me quiver with fear. My grandmother was a butcher, one of the first females, who worked at the meat packing houses in East St. Louis, Illinois. She would bring home all types of questionable (to me at that age) meat - one weekend she was making pigs feet - when the lid blew off the pressure cooker. I will never forget walking over to her house and seeing her standing on a foot stool scraping pork parts off the ceiling. We all have heard similar stories and thankfully those fearful times have passed. The modern pressure cookers have built in safeguards to prevent such mishaps. If I can use one successfully without pre-medicating, anyone can.
 
Modern Pressure Cooking: More Than 100 Incredible Recipes and Time-Saving Techniques to Master Your Pressure Cooker by Bren Herrera is just the book we need for today's pressure cooking. The author is a chef and media personality who has cooked with Emeril Lagasse and Joël Robuchon and is a regular on the Today show. In her debut title, she shares her years of international travel and kitchen experience to make meals in a flash all with a global twist.
 
Modern Pressure Cooking starts with an interesting background on the history of pressure cookers from 1679 to present day. Bren then presents the essential basics that one needs to know before getting started along with an outline entitled "Quick Guide to Cook Times for Common Foods" (which is incredibly helpful).

The recipes range from Sweet English Pea and Mint Soup, Asian-Spiced Turkey Meatballs to Luscious Lemon Chiffon Cheesecake with Blueberry Coulis. Bren also shares a special chapter "Classic and Fusion Plates from my Cuban Kitchen" with recipes such as The Best Yuca in Garlic Mojo Ever, Braised Peppered Red Wine Oxtail and Red Beans and Rice.

I tried the Black Truffle Cheese Risotto minus the black truffle and it was delicious and easy. I have to admit I'm a strange one that doesn't mind the stirring - it's comforting to me - but I threw this together on a day when I didn't feel like cooking and it was a breeze. I have the cheesecake on my list of things to try next. Overall, a fun book with delicious, globally inspired recipes.

I have an Instant Pot and love it - it truly is foolproof and I enjoy using all the functions of the pot - steaming, browning, slow cooking, yogurt making and more. We are sharing US affiliate link and UK affiliate links  should you wish to check out more information or purchase one yourself. The Instant Pot website also offers great details.  No more convulsing knobs, spurting steam and threatening noises. When I first used my Instant Pot, it was so quiet - I thought it wasn't working. Instant Pot has revolutionized the pressure cooking world. I have friends who have two or three of these cookers and use them all for dinner.

Page Street Publishing is offering three copies of Modern Pressure Cooking to Eat Your Books members in the U.S. and Canada - and one of those winners - will win an Instant Pot 7-in-1 DUO60 courtesy of Instant Pot! Head over to our giveaway post and enter.
 
Special thanks to Page Street Publishing for allowing Eat Your Books to share Herrera's recipe for Orange Marmalade.
 
Orange Marmalade

I love New York so much I've considered moving there several times over the course of 20 years. It's not just the energy and vibe. It's also the food. In 1996 I walked into a super random mercado (street market) in Brooklyn to buy coffee and ended up perusing other aisles. I found this pretty jar with a French label reading "Marmelade d'Orange," so I bought it and made my way back to Charlottesville, where I was studying at UVA. I fell in love with that amazing bitter orange "jelly." But I was a broke college kid and $4.50 for jelly was not happening. I realized over time how much I love orange marmalade; I just want to make it for myself and store batches and batches worth. Sarabeth's in Central Park was the second-ever marmalade I've had since 1996. That was just two years ago. I finally decided to make my own version. This is one you can enjoy along with the two other jam recipes. A tasting of all three with a variety of breads and Brie cheese is a nice way to host your friends.
 
Yields 8 cups (2.6 kg) marmalade

6 large Florida oranges (4 lbs [1.8 kg]), peeled (reserve the peel) and halved
3 whole cloves
3 cups (710 ml) water
3 tbsp (18 g) pith (white part of orange peel), minced
3 cups (600 g) sugar
Peel from half of the whole oranges
¼ cup (24 g) of the remaining orange peel, thinly sliced in 1⁄2" (1.3-cm) lengths
2 tbsp (12 g) of the remaining orange peel, finely minced

Place a small glass plate in the freezer. This is how we're going to test the doneness of the jam.
 
Add all of the ingredients to the pressure cooker and stir. Close the lid.
Stovetop: Set to high pressure (15 PSI) and cook over high heat for 35 minutes total.

Electric: Set to high pressure (10-12 PSI) and 45 minutes.

When done, remove from the heat or cancel the cooker and allow the pressure to release on its own (natural-release). When all of the pressure is out, open the cooker.

Stovetop: Bring to a boil over high heat. Continue to cook over high heat for 5 minutes. Lower the heat to medium and simmer until the jam is reduced to your desired consistency, about 5 minutes.

Electric: Set to the simmer setting. Bring to a boil and cook for 10 minutes, or until the jam is reduced to your desired consistency. Check for doneness (see below). If not done after 10 minutes, transfer to a medium/large saucepan and bring to a boil for 5 minutes on the stove.

To check for doneness, remove the glass plate from the freezer and add a dollop of the orange marmalade to it. After 1 minute, if the jam has settled in place, it's done. If it's runny, it needs more time to set. Continue to cook, about 10 minutes, over high heat. When done, remove from the heat and discard the long orange peel before storing.

Transfer to mason jars and allow to cool before closing. Chill until ready to serve. Marmalade will keep for up to 4 months in the fridge.
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