The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric by Bruce Weinstein and Mark Scarbrough

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  • Apple maple oatmeal

    • radishseed on November 03, 2017

      This is a little sweet for my taste. I would make it again with half as much maple syrup. I also replaced the sliced almonds with toasted pecans sprinkled on top. And the portions are a little skimpy (only 1/2 c. oats used to make four servings). The dried apples are nice.

  • Creamy banana oatmeal

    • radishseed on March 24, 2020

      This oatmeal came out a little watery with slightly undercooked oats. I halved the brown sugar and vanilla, but it was still sweeter than I like.

  • Ham and corn chowder

    • Jane on January 09, 2020

      A good quick soup. I had the last of Christmas ham to use up and I'm trying to clear my freezer so a bag of corn went in. I didn't have celery seeds so used nigella. I have eaten it with and without the cream and it's good either way.

  • Ham, black-eyed pea, and chile soup

    • apattin on April 07, 2019

      1 leek instead of onion. Red pepper instead of green. 6 chicken sausages. Much better than expected. Needs no salt or pepper

  • Split pea and ham bone soup

    • Aggie92 on January 11, 2017

      Really good and really easy! Made the ham broth one day ahead so I could refrigerate it overnight and then easily skim off all the fat (and there was a lot of fat!). I initially cooked the soup for 11 minutes which accounted for high altitude and the peas still weren't soft. So I added another 5 minutes and it is smooth, thick and delicious. Needed 1 tsp salt and a splash of white wine vinegar to finish.

    • vikingcook on March 12, 2016

      Favorite split pea soup. Do not toss the juice left in the pan after roasting a ham! This makes a wonderful addition to soup.

    • TrishaCP on January 01, 2018

      This was my first time making split pea soup in a pressure cooker and it definitely gave a depth of flavor that was amazing. My ham bone was fairly lean (for a ham) so I didn't have issues with needing to skim away fat. I used the recommended time to cook the peas, and they had softened during that time into a smooth soup without the need to puree.

  • Southwestern pinto bean and ham bone soup

    • Skamper on January 31, 2018

      This was very good; we both liked. I was skeptical that the beans would be done after just 10 minutes at pressure, but they were. I added about 1/4 tsp cumin and 1/2 tsp salt at the end with the cilantro and lime juice. The recipe didn't say when to add the roasted chiles, so I added them at the end as well. I used 2 poblano chiles instead of 3 because they were quite large.

  • Garlicky lamb shank soup

    • ChirpE on November 28, 2018

      Very tasty, but needs an hour of cooking time.

  • Broccoli cheddar soup

    • robynsanyal on November 21, 2017

      Delicious and easy. Adding shredded chicken is a hearty touch.

  • Cream of sweet potato soup

    • vikingcook on November 28, 2017

      This is OMG delicious! And so darned easy...my 3 year old grand nephew was licking his bowl.

  • Chunky potato and celery soup

    • vikingcook on November 28, 2017

      This is delicious! Go ahead & buy a scary knob of celeriac for this. I mashed the chunks a bit with a wooden spoon & added a handful of cooked chicken & a few celery leaves for color after opening the cooker at the end.

  • Yellow split pea soup with sauerkraut

    • vikingcook on March 12, 2016

      Very good soup. On occasion I have left out the sauerkraut & added sliced sausage. When I did include the sauerkraut I really couldn't taste it. Maybe add more or it is possibly there just for texture.

  • Creamy red lentil and squash soup

    • Emily Hope on December 13, 2016

      We did not care for this at all--I love squash soup, and I love red lentil soup, but combining them they were less than the sum of their parts. Or maybe it was the spicing? Bland with an offputting texture--the rare meal that mostly went in the compost.

  • Ground beef (and whole grain!) sloppy Joes

    • stef on December 07, 2016

      This just didn't work. Followed recipe but there wasnt enough liquid to make presser cooker come to pressure. Seasoning was nice. Might just do it in slow cooker next time

  • "Barbecued" brisket

    • SenseiHeidi on April 14, 2019

      Yuck. I use fresh spices from Penzeys and the amount of allspice and cloves was overpowering which made the sauce bitter. There was no salt called for in the recipe, which the authors talked about in the book's introduction, but the beef really needed this addition. I usually figure 1tsp salt per pound of meat. I used an electric pressure cooker, 45 min on high pressure, 25 min natural release which made the meat tender and juicy.

  • Asian-style pork chops and broccoli

    • vikingcook on March 12, 2016

      This was OK. Not a lot of flavor. Much better the next day when I thickened the sauce with a corn starch slurry.

  • Pork loin with mustard and cream

    • alirov on October 08, 2016

      Substituted dry oregano for dry dill successfully. Pork came out perfectly cooked (just under 145° in the center).

  • Barbecued pork sirloin

  • Honest-to-God pulled pork

    • jenmacgregor18 on March 28, 2019

      i eliminated cinnamon & cloves. add 1/4t allspice. did about 2 # roast. This turned out surprisingly well. I did like that it wasn't sweet bbq. I didn't entirely like the sauce on it's own. I used heinz 57 & a little bit of the sauce together. pretty darn good.

  • Lamb shanks with pancetta and tomatoes

    • MFJ196 on February 24, 2018

      Terrific way to use your Instant Pot (or electric pressure cooker) to turn a six-hour braising dish of lamb shanks into a one-hour meal. I used rose wine instead of white, uncured bacon instead of pancetta and three onions instead of one. The lamb was incredibly tender and delicious. Great served over a brown rice/quinoa mix. Easily feeds 4.

  • Chicken and sausage stew

    • rpepper on January 30, 2019

      Really good. I would reduce the orange zest to 1/2 tsp. next time. Delicious sauce; serve with crusty bread.

  • French onion soup chicken thighs

    • Larkspur on October 03, 2017

      This was delicious. I used chicken stock instead of beef broth.

    • jenmacgregor18 on July 29, 2019

      I used boneless skinless, you're supposed to used bone in& w/ skin. sub. oregano for thyme & red for white wine. I also, caramelized onions for about 20 min. instead of 12; just added some water/broth or wine to deglaze as needed. The chicken was so tender. and I second Larkspur - delicious. Served with mashed.

  • Chicken thighs with olives and lemons

    • PennyG on August 14, 2016

      Oh my! This was sublime. I am testing and playing with my new Instant Pot and this recipe is a WINNER! In the introduction to this book, the authors talk about the need for less salt while pressure cooking; however, this recipe called for NO salt or pepper. I lightly salted and peppered the chicken thighs before sautéing and it was just fine. I can't imagine this recipe with zero salt or pepper. Other than that, this recipe was perfection.

  • Soy sauce-braised chicken thighs

    • jenmacgregor18 on June 26, 2019

      This is very aromatic & flavorful with minimal prep time. it's pretty much hands off. 18 minutes under pressure & 15 minutes natural release. gave me time to make rice and clean up. definitely a repeat. my only substitution was canola for peanut oil.

  • Chicken and pasta in a spicy peanut sauce

    • stef on November 21, 2016

      This was such a quick dish to prepare. Family liked it. Next time 1 tablespoon less peanut butter and some chopped cilantro on top

  • Chicken breasts in a Dijon cream sauce

    • stef on January 22, 2017

      This turned out delicious. Votes a repeat by family

  • Turkey picadillo with green olives, raisins, and cilantro

    • Aggie92 on July 02, 2015

      Easy and takes almost no time to cook. However, it is kind of bland. Definitely increase (maybe double?) the amount of garlic, ground cumin, oregano and ground coriander. Maybe an extra tablespoon of capers too. Added 1 extra minute to the cooking time for high altitude adjustment (6200 ft) and the bottom was slightly scorched. Didn't affect the flavor of the dish. Followed electric pressure cooker directions. Served with black beans and rice.

  • Collard greens in a spicy tomato sauce

    • Aggie92 on October 29, 2015

      My uncle gave me a whole mess of late season Swiss chard from his garden. I really wasn't in the mood to try and cook it all down in a skillet so I decided to try cooking it in my electric pressure cooker. Followed the timing for collard greens knowing that collards are sturdier and take longer to soften. We really liked the way the Swiss chard turned out. The stem pieces were soft and the leaves were silky smooth. If you like your chard a little less done, I would reduce the time under pressure to 3-4 minutes. Made a few small changes in order to use what I had on hand...tomato sauce for tomato purée and Chardonnay for Riesling. The sauce was delicious but was a tad salty using the amount of salt called for in the recipe plus chicken Better than Bouillon. Great recipe for any sturdy greens.

  • Wine-braised artichokes

    • Aggie92 on May 21, 2015

      I absolutely adore artichokes and this recipe is so good and so easy. My artichokes were huge and cooked perfectly, even the stem was edible. One minor quibble, leaving the squeezed lemon in the pot during cooking made the sauce slightly bitter. Next time I may just use the lemon juice and add a little zest. Used the directions for an electric pressure cooker (Instant Pot IP-Duo60). High altitude adjustment (6200 ft.) - add 2 minutes to cooking time

  • Harvard beets

    • Aggie92 on November 09, 2015

      Beets in the pressure cooker are so easy. I will definitely do that again. As for the recipe, it's okay, but nothing earth shattering. It had a strong vinegar taste right after stirring it all together so I added another tablespoon of marmalade. After sitting overnight you can't taste the vinegar at all and the marmalade is a bit overwhelming (I did used a bitter marmalade, perhaps that's why). Moral of the story, let it all cool, maybe sit in the fridge overnight, then adjust the proportions.

  • Creamy cheesy polenta

    • KristenS on December 16, 2020

      This was delicious! Did for 12 minutes in my InstantPot, just a little bit of sticking to the bottom but no burning. Creamy, smooth, comforting. Will definitely make again.

  • Farro and peas

    • Aggie92 on February 24, 2016

      Good side dish served at room temperature. Cut back on the olive oil to 1 tablespoon and added a lot more lemon juice (probably used around 5 tablespoons, but since I didn't measure I can't be exactly sure...I just kept adding juice until it tasted good). Since I've never cooked farro before, I followed the cooking time for the electric pressure cooker and did not add any extra time for high altitude. At first I thought the grains were overcooked since they looked a little blown out. However, they had a pleasant chewy texture. Tried to do a quick release as per the instructions and blew farro starch all over the countertops. Next time, natural pressure release for 10 minutes or add a little oil to pot to reduce foaming. BTW, the indexer forgot to add farro to the ingredient list.

  • Red beans and rice

    • stef on January 16, 2018

      This didn't work for me. I cooked it for required time but the rice was too mushy. I felt there was too much liquid

  • Succotash

    • Aggie92 on August 11, 2015

      Good recipe to use dried lima beans. Turns out soupy compared to a traditional stove-top cooked succotash, but that is easily remedied with a slotted spoon. Used dried baby limas and a quick soak (boiled for 2 minutes and soaked for 1 hour). The limas were perfectly cooked with no splitting or mushiness. Had to increase cooking time by 2 minutes to account for high altitude (6200 ft), otherwise followed the recipe as written. Easily makes enough for 6-8 side dishes.

  • New York-style cheesecake

    • debrakp on February 09, 2018

      Delicious cheesecake. I made it in a 7" springform pan using an 8 quart Fissler pressure cooker. It is a nice sized dessert for a small family.

    • stef on June 13, 2017

      This was a very nice cheesecake. Added zest of 1 lemon to filling and served with salted Caramel sauce, recipe from sally's baking addiction

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Reviews about this book

  • Cookbook Junkies

    500 easy and fool-proof recipes to use the pressure cooker!

    Full review
  • ISBN 10 0804185328
  • ISBN 13 9780804185325
  • Linked ISBNs
  • Published Feb 17 2015
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

The ultimate in pressure cooker books--with recipes for breakfasts, soups, mains, grains, vegetables, and desserts--each adapted for stovetop or electric models.

The old-fashioned pressure cooker has been rediscovered by modern home cooks, both for its quick-cooking powers (dried beans are perfectly soft in 35 minutes; risottos are tender in 20 minutes) and for its ability to infuse foods with intense flavor (carrots become sweeter, meat more savory). The Great Big Pressure Cooker Book has recipes for every device, stovetop and electric, no matter the manufacturer. Whether you're seeking an adventurous array of spices, found in dishes such as Cherry Chipotle Pulled Chicken or Smashed Sweet Potatoes with Pineapple and Ginger, or pure comfort food, like French Toast Bread Pudding or Classic Pot Roast and Potatoes, you'll find the perfect recipe--each labeled by level of ease--to feed your family. This is the only pressure cooker book you'll ever need.



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