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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot by Melissa Clark

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Notes about Recipes in this book

  • Plain yogurt

    • Skamper on February 25, 2019

      This recipe works well. I don't use the heavy cream and have tried 2% and 1% milk and both work well.

  • Homemade ricotta

    • rionafaith on March 21, 2019

      Who knew homemade ricotta could be so easy? I should probably have gone ahead and used the whole half-gallon of milk I bought for a larger batch. This is the only recipe I've seen that calls for cream as well, so I'm not sure it's totally necessary? Anyway, this is delicious, fast, and easy. On my IP (Duo 6 qt), you have to press the yogurt button and then "more" to get the boil function indicated in the directions. Now I just have to find a use for all the whey I strained out...

    • FoodieOne on July 14, 2018

      This is a reason to own an Instant Pot. I have made ricotta on the stove, but using the Instant Pot is so much easier. I use a half gallon of milk and 1 cup of thick cream plus lemon juice or vinegar after heating. Recipe can be made with less amounts, but for me, emptying the milk and cream is more economical.

    • Barb_N on March 02, 2019

      I’m just trying out my instnt pot and this was billed as an easy recipe. Unfortunately I found the directions ambiguous- when I set my pot to ‘yogurt’ it sets for 8 minutes. Do I turn it off when it beeps after preheating or after cooking 8 minutes? I chose the first, but then it never curdled. I ended up redoing it on the stove, which worked a charm.

  • Eggs cooked hard or soft

    • Barb_N on March 02, 2019

      I am not ashamed to say I spent $100+ on an instant pot in order to make peelable hard cooked eggs - and it delivered on its promise! Looking forward to softer yolked eggs, will take timing mentioned by other reviewers under advisement. For now, I am in deviled egg heaven.

    • westminstr on January 24, 2018

      I had to make some hard-boiled eggs for hiking snacks and decided to drag out the IP. They really did peel easily! I think I did 7 minutes at regular (high) pressure only because I'm pretty sure I forgot to adjust the pressure as the directions specified. And I did use an ice bath to stop cooking which I normally don't do. These turned out with firm yolks but not dry - they were good for hiking since they needed to hold at room temp for hours. For dinner I would definitely do less time for a runnier yolk. Let the experimentation begin!

    • zorra on January 10, 2018

      Silly,  I said. Why use the behemoth cooker when a saucepan would do? But Clark is right, the point is the peeling, it's effortless. We tried low pressure for 8 (dry), 7 (just right for mashed yolks) & 6 minutes (nice.) Since the pot already occupies my otherwise clutter-covered counters, it's worthwhile. I foresee deviled eggs becoming more than a once-a-year dish for us.

    • cooknnaked on March 07, 2019

      This is the only recipe, that I have access to, that used low pressure for eggs. I looked online and found a blog post that says low pressure produces unreliable results. For now, I think I'll stay with high pressure and follow the directions from a different source until I feel more confident with this new technique for hard cooked eggs. UPDATE (March 19, 2019): My eggs at high pressure were perfect, firm yolk but not dry. I used the 5-5-5 formula, 5 minutes at high pressure, 5 minutes natural pressure release, 5 minute chilled water cool down. I did them twice so far, once with 5 eggs and once with 7 eggs.

    • mirsaidi007 on April 27, 2018

      I wanted soft-boiled in order to make a large batch of ramen eggs, so went with 6 minutes, per the instructions. The eggs were very hard-boiled. Searching a few online sources leads me to think 3 minutes is optimal? Regardless, good thing I like deviled eggs and cooking eggs in the IP maybe dependent on the number of eggs.

  • Shakshuka with herbed yogurt sauce

    • NJChicaa on April 01, 2018

      Delicious! Will definitely make again.

    • Londonyankee on February 08, 2019

      It seemed too watery so I sauteed it before putting the eggs in - big mistake, because the sauce burned a little. Eggs were also overcooked - maybe because the sauce was still hot from the saute? Great flavor, and we don’t like eggs undercooked, so I‘ll try again and leave the sauce alone next time.

    • zorra on March 28, 2018

      Sauce was delicious, but the eggs were over-done, even at 1 minute on low pressure. Better to poach them separately. Served with feta instead of the yogurt sauce.

  • Steel-cut oats with maple syrup + currants

    • dinnermints on December 10, 2017

      Good and easy. The oats turned out a bit runnier than I usually make them, but otherwise some legit oatmeal. I tried putting the instant pot on the saute function to thicken them and succeeded in burning a bunch of it to the bottom of the pan. Recommend the additional flaky sea salt on top + additional maple syrup.

    • purpleshiny on March 31, 2018

      I reduced the water to 3 cups the third time through and will probably reduce again next time to 2 3/4. Oats are done perfectly and the toasting in butter gives a great depth of flavor.

    • rionafaith on February 09, 2019

      I don’t know if I’ve made steel cut oats before but I loved the texture of them here. I prefer thicker oatmeal, so I’ll reduce the water to 3 cups next time. They do thicken up a bit as they sit, though. Hoping the leftovers are just as good as this will make good breakfast meal prep if so. The flaky salt on top (I used fleur de sel) adds a lot.

  • Garlicky Cuban pork

    • rionafaith on November 19, 2017

      Yum! I used half the quantity of dried oregano as opposed to fresh. I would have liked to reduce the jus down more, but worried that it was getting too salty, so next time I would use only 1T salt or maybe even less. We served this as tacos in corn tortillas with avocado and a cabbage slaw. Would make again!

    • NJChicaa on April 01, 2018

      I marinated overnight and it gave the pork great flavor. I would definitely recommend going longer than the 6 hours recommended.

    • clcorbi on January 07, 2018

      Yum. Very delicious and low-effort. I marinated the pork overnight, so I went over the max of 6 hours, to no ill effect. Final product was juicy and flavorful; I'd make this again.

    • TrishaCP on May 16, 2018

      Good, although I would prefer sour oranges next time they are in season. We served with corn tortillas with trimmings as suggested. I marinated overnight and cooked the next evening, so almost 24 hours in the marinade to no ill effect.

    • sck on October 21, 2018

      Excellent with bitter oranges. I also wish I had reduced salt - jus was too salty to use as much as I would’ve liked and covered up some of citrus. Would also reduce cooking time to 65-70 min for 5#.

    • fprincess on September 05, 2018

      Aka mojo pork. I approximately halved the recipe and used dried oregano instead of fresh. I marinated the pork for the minimum amount of time (1 hour). Meat was purchased at Siesel's. The pork came out super tender and delicious. Great recipe! Served with rice and black beans. Picture here: https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2169688

  • Sticky tamarind baby back ribs

    • LDGourmet on April 30, 2018

      I was disappointed in this recipe .While I love this book, it's really bad form to have your COVER photo be so misleading. I also found this recipe to be off. Not red, sticky looking glazed perfection. Bitter, greasy black. Like the other reviewer here, I had to tweak the sauce (recipe says "you may need to add more honey" - then put more honey in the recipe!) and yes they were swimming in oil and bitter. I like sour, tamarind should be a note in a balanced sauce this was not. Bad form to have the cover recipe be so disappointing. I'll still recommend this book for other things but really, looks bad and would make me shy away from buying another from this team. Also, if I'm going to use a pan, rack, broiler anyway, the IP saves minimal if any time.

    • Veronik on July 24, 2018

      We wanted to finish these on charcoal, so reduced the cooking time to 20 minutes so as to have the ribs spend more time on the grill. The recipe calls for broiling the ribs for 1-3 minutes, but I didn't think that would be enough time for the smoke to make a difference to the flavour. In the end, 20 minutes in the IP and 20 minutes on the grill was just right, but I will marinate the meat next time, and possibly add some brown sugar to the sauce.

    • VeryVigario on July 22, 2018

      i tried this on pork boneless ribs- I wish I had added brown sugar to the sauce, it wasn't sweet enough. Also, I can't comment on the cooking time with bone-in ribs, but mine were overcooked.

    • babyfork on February 12, 2018

      This was a pretty good recipe that needs some tweaking. The 32 minute time for pressure cooking was too long. The ribs were falling off the bone. I refrigerated the ribs and liquid after pressure cooking (separately). Removed fat from the sauce the next day. It was somewhat sour and bitter so I added 1 tbs Worcestershire, 1/4 cup ketchup, 1/4 molasses, 1/2 cup Dr Pepper and 1/4 cup honey and reduced until thick.

  • Classic beef + bean chili

    • doughet on November 07, 2017

      This chili was so good that my husband (the chili maker in our family) is worried that he's been replaced by the Instant Pot. I liked starting from dried beans and getting so much flavor in them so quickly. We used our own chili spice mix rather than the recipe's, but otherwise followed the recipe exactly. We used 2 jalapeños for a pretty mild chili; next time would use 3 or 4 for a little more heat. On the day it's made, this chili tastes like our standard homemade chili does on its second and third days, when it's at its best.

    • Delys77 on November 20, 2017

      This is a weird one for me, I just couldn't get my instant pot to come to pressure. After 2 tries I gave up and dumped the contents to a pot and did it on the stove top. I did find that the bottom was starting to scorch but the chili wasn't simmering yet. Perhaps there was just too much stuff in the cooker. That is disappointing because I went with all the measurements she suggested and she doesn't stipulate any specific size of cooker so it should have worked.

  • Korean chile-braised brisket + kimchi coleslaw

    • Rinshin on December 16, 2017

      Did not use kochugaru and halved the amount of kochujung. The meat itself was not spicy at this level, but the sauce still had some kick. Added potatoes, carrots, and celery for 5 extra minutes. This was good. Did not make the slaw.

    • TrishaCP on December 17, 2017

      The brisket was excellent. We didn't serve the slaw (maybe with leftovers). I used all of the gochugaru and gochujang on a 3 lb brisket, and we found it sufficiently spicy. I like the Korean taco idea below.

    • lizbot2000 on January 12, 2019

      This was fabulous! We really enjoyed it. The coleslaw is so good, and it really makes the meal, so I highly recommend making it. The meat is good on its own, but the slaw really complements it. I also doubled the kimchi in the slaw, which turned out great.

    • rionafaith on November 19, 2017

      Delicious, though not spicy at all despite the name. I used only a 3 lb brisket as that was the largest my supermarket had, but now I wish I'd cooked more meat! We actually served this in corn tortillas with avocado and the slaw, as a kind of Korean taco, which was fantastic. I doubled the amount of kimchi in the slaw, as it was not nearly enough, and I still wanted a bit more kick.

  • Port-braised short ribs with star anise

    • TrishaCP on December 03, 2017

      Flavorful and not too anise- heavy.

  • Japanese beef curry

    • cjross on October 19, 2018

      Pretty good although I didn't love the flavour. I like someone else's suggestion of doing half garam masala and half curry powder. Everything kind of mushed when I stirred in the roux.

    • dinnermints on November 19, 2017

      This was good; I'd probably make it again. I used the slow cooker variant, which worked well. Made some brown basmati rice with a bit of purple sticky rice + some shredded unsweetened coconut thrown in to go with it = lovely color and flavor. It was even better with some shichimi togarashi sprinkled on top for some heat and crunch.

    • purpleshiny on January 28, 2018

      This is a good, substantial curry that freezes and reheats well (even with the greens). The sweet potatoes are particularly good in this.

    • clcorbi on January 22, 2018

      Really excellent. We made this for a dinner party and served it with crusty bread and all suggested garnishes, and everyone loved it--no leftovers. I followed the recipe as written except I seared all the beef chunks before pressure-cooking, added a generous amount of TJ's umami paste, and I used half garam masala and half curry powder for the spices (instead of all garam masala). I'd probably do that again, because we really enjoyed the final flavor. Yum.

  • Wine-braised oxtails with fennel

    • juliafj on November 27, 2017

      This was incredibly easy and flavorful! Highly recommend it!

    • Instapot2018 on March 18, 2018

      Wonderful results following it as written.

  • Classic boeuf Bourguignon

    • TangoTosca on December 03, 2017

      The best recipe of this I’ve ever made, and it was so easy

    • skjohns on December 23, 2017

      I followed the recipe exactly except cut the meat into smaller cubes (recipe calls for 2" cubes). Easy and delicious... will definitely make it again. I think dinnermints idea of shredding the meet before serving sounds good too,

    • rionafaith on February 10, 2019

      Very good version of the classic. My meat didn't seem tender enough when I opened the cooker, so I brought it back up to pressure for an additional 5 minutes and did another natural release and that did the trick -- the beef was practically falling apart and delicious at that point. I used a local Terhune Orchards "Red Rooster" wine that was on the sweet side, so I omitted the pinch of sugar. I used nearly a full pound of mushrooms because I love them, and I stirred in 8 oz of thawed frozen peas at the end to add some color and more veg content -- maybe untraditional, but I thought they were a really nice addition. Served over cauliflower puree.

    • clcorbi on November 14, 2018

      I really enjoyed this, although I made a couple tweaks--I added a healthy amount of TJ's umami paste as well as triple the tomato paste called for. I also salted more often while cooking, rather than adding one large quantity of salt before starting the pressure cooking. The result was delicious and had a great depth of flavor. Unlike most pressure cooker recipes I've tried, I also found that this one came out perfectly thick and glossy as soon as I took the lid off--I didn't need to reduce it at all. Served with buttered egg noodles, this is a cozy winter meal.

    • NJChicaa on April 01, 2018

      The flavor was wonderful but the beef cubes were still kind of tough after the 20 minutes of high pressure cooking. I suspect a longer cook time is needed.

    • mamacrumbcake on July 30, 2018

      The only criticism I have is that this dish is just a touch too salty. Next time I would reduce the amount of salt used for seasoning the meat to 1 1/2 teaspoons instead of two. The sauce is rich and beefy and the mushrooms and onions are delicious—roasty and caramelized. You will want something to soak up all the good sauce so definitely make rice, noodles, or potatoes. Most of the meat was perfectly tender but one or two pieces were slightly larger and not as tender as the others—just something to keep in mind as it matters what size the beef cubes are. I might add a minute or two to the cooking time next time.

    • twoyolks on October 26, 2018

      I used smaller beef cubes and made sure to remove excess fat. I cooked it for 30 minutes which got the beef to be actually tender (it was not tender after 20 minutes). I liked the flavor but I felt the sauce was too acidic and not beefy enough. The sauce would have also done well with some enrichment at the end.

    • dinnermints on November 18, 2017

      Delicious! I made it the pressure cooker way, but wish I'd done it the slow cooker way for a break in cooking. I've never made boeuf bourguignon before, and am guessing you're supposed to serve large chunks of beef, but I ended up shredding the chunks and liked that better. This worked out to more like eight servings. I used a large skillet to brown the beef instead of the instant pot.

  • Braised Roman-style lamb with herbs + peas

    • Delys77 on November 20, 2017

      This was very easy and very tasty. The herb finish really elevates the dish and the peas are lovely. The lamb comes out of the IP perfect.

  • Braised pork with garlic, fennel + olives

    • sck on January 24, 2018

      Really delicious! I might use a bit more fennel seed next time, but people craved seconds. Serve with rice to soak up the delicious sauce.

  • Smoky barbecue chicken

    • TrishaCP on April 24, 2018

      Another fan here. Easy to pull together and the flavor was great. I didn't have chipotles in adobo, so I used 1/4 teaspoon ground chipotle chiles, which made it nice and smokey.

    • westminstr on May 26, 2018

      We liked this one too (except for E). I made a half recipe and we ate it all. I omitted the chipotle, still good without though probably better with. Served w greens & cornbread.

    • purpleshiny on January 28, 2018

      We've made this several times. It's great in buns, but also great on polenta or on mac and cheese. Freezes and reheats beautifully. It's a little spicy as written (bonus for us, but not for everybody, so noting it here.)

    • mamacrumbcake on August 04, 2018

      This is good and easy and makes excellent sandwiches. I followed the directions exactly and it turned out great. There was no problem coming up to pressure, even though it seemed like there was not enough liquid. I used the full amount of chipotle and it was not spicy. The barbecue sauce is delicious!

    • NJChicaa on April 01, 2018

      I didn't know if I was going to like the sauce as I smelled it cooking but my fears were for nothing. It was delicious! This is a wonderful recipe. Will make again and again.

    • clcorbi on December 19, 2017

      Excellent, and seriously speedy to throw together. Although MC mentions that you can substitute bottled barbecue sauce to make this recipe even faster, the sauce takes so little time and has such a lovely depth of flavor that I really don't think bottled would suffice. I chose to reduce the sauce at the end with the chicken still in the pot, shredding it as the sauce reduced, and that worked perfectly for me. We ate this scooped into soft tacos with some hot sauce and sliced cucumbers. Perfect.

  • Chicken + dumplings

    • NJChicaa on April 01, 2018

      The soup is fine but the dumplings were a gluey undercooked disaster even after the extra cooking time suggested in the recipe. I threw the whole thing in the trash after eating 1 serving for my dinner that night.

    • annmartina on January 18, 2018

      For a pressure cooker recipe there is still some time involved, but compared to making it conventionally, it is quicker. The dumplings aren't the traditional southern dumplings (which are more like noodles), but they're delicious, with a little bite from some added cornmeal. I love this version of chicken and dumplings.

  • Coconut curry chicken

    • Londonyankee on June 05, 2018

      Good curry! I still had to reduce it a bit, but it was thicker than a recipe that I had been using from the web that was too watery for me. It might be a good idea to reduce the tomato and increase the coconut milk, like purpleshiny says.

    • rionafaith on September 03, 2018

      Nicely flavored curry, though more chunky (from tomatoes and onions) than creamy. I did end up reducing the sauce for 20 minutes or so. Would have preferred more coconut milk creaminess but I also didn't want the sauce to end up thinner. Still, this is quite nice for the minimal time it takes.

    • purpleshiny on January 28, 2018

      This curry is the bomb. Much better than the Food52 curry (and the Food52 curry is amazing). I do find the sauce reduction step is required. Depending on what you are used to, you might want to adjust the tomatoes down and/or the coconut milk up. Like many curries even better the next day.

    • twoyolks on January 17, 2018

      I liked this but didn't love it. I found the sauce to be too strong on the tomato and not strong enough on the coconut. I also found that none of the spice flavor really came through in the sauce. I have made similar curries that I much prefer.

    • TrishaCP on January 24, 2018

      We really enjoyed the flavors of this curry. I didn't use a coconut garnish either, so there wasn't a really strong coconut flavor, but it still was delicious. We did reduce the sauce for a bit, but it was still quite saucy, which is not a problem for us.

    • Delys77 on November 20, 2017

      I left out the coconut garnish and I did thicken with a touch cornstarch but otherwise followed the recipe and the results were very very tasty. The chicken has a much nicer texture than slow cooker chicken and the sauce was just scrumptious.

  • Middle Eastern spiced chicken + rice with eggplant

    • jbny on April 13, 2018

      onions burn very quickly in the oven -- may be better to caramelize the onions and pepper in a frying pan.

  • Duck confit

    • westminstr on January 18, 2018

      I had problems with the IP not maintaining pressure, which could have been because I halved the recipe. I forged ahead despite problems and at the end of the process the duck legs were properly cooked and astoundingly delicious. I would like to try again with the proper proportions to see if it works better with more duck legs in the pot. (I also omitted the allspice)

    • janeh9 on March 21, 2018

      I made the full recipe, forewarned by wetminstr's comment. I followed the recipe exactly (unusual for me!), and the result was amazing and delicious. The bonus is a nice little jar of duck fat as well as some concentrated broth in the freezer. This will definitely be repeated.

  • Shrimp scampi with white wine + fennel

    • cjross on October 19, 2018

      I love this recipe and have made it 8 or 10 times, every time I get fennel from my CSA. However, my husband and I eat a lot more than Melissa Clark does. We now use 10 oz of pasta and 2 cups of liquid but fewer shrimp, maybe 8 each. I have to let it sit longer than she does, maybe 15 minutes, stirring occasionally, to get the pasta evenly textured.

  • Indian butter shrimp

    • stef on April 25, 2018

      Wouldn't call it quick. The sauce was very good but should be served over rice. I served it with little potatoes and they didn't absorb the sauce

    • TrishaCP on April 18, 2018

      Another fan of this recipe. Based on how long it took me to prep the (already cleaned) shrimp marinade and prep and cook the sauce, I would probably start the sauce first next time so that the shrimp marinates while the sauce comes to pressure and cooks. Just to streamline the timing a bit more.

    • clcorbi on February 03, 2018

      This was very tasty and super weeknight-friendly. The result wasn't quite as delicious as Madhur Jaffrey's butter chicken recipe (my gold standard), but for so much less effort, it's definitely worth it.

    • bwhip on February 11, 2018

      Made this for dinner tonight, and it was excellent. My wife and I both just loved it. While it would probably be best with rice, as the author suggests, my wife really wanted it with Naan bread, so I made the flatbread from the Baco cookbook which we love, and it worked out great. Pretty easy and weeknight friendly, and the flavor is fantastic.

  • Tuna confit with rosemary + garlic

    • janeh9 on March 21, 2018

      This was simple and delicious. I marinated for about 12 hours - less would probably be too little. Will be perfect in a summer time salad nicoise.

  • Garlic rice

    • NJChicaa on April 01, 2018

      The rice was fine but I didn't detect any garlic flavor. Next time I will add the sauteed garlic back into the cooked rice which is listed as an option.

    • clcorbi on January 07, 2018

      I served this rice with the garlicky Cuban pork from this book, as MC recommends. This is some tasty rice. My only caveat is that I wish the quantity of oil would be specified; I just used a few tablespoon's worth, but my final product did end up a bit oily, so I'd go a little easier next time. That said, the subtle garlic flavor that the rice takes on is really addictive. I served this as part of a spread for my book club, and multiple people commented how much they loved the rice--they couldn't put their finger on where the delicious flavor was coming from! So, yeah, I'd definitely repeat.

  • Creamy macaroni + cheese

    • NJChicaa on April 01, 2018

      I've made it twice as written and it was a failure both times. There won't be a third time.

    • Larkspur on October 28, 2018

      Turns out well—not quite as good as her stovetop mac and cheese recipe from Dinner though.

  • Wild rice salad with clementines + pine nuts

    • ncollyer on February 10, 2018

      Delicious. The Instant Pot cooks wild rice perfectly. Lovely winter salad with crunch from the pine nuts, lift from the citrus and freshness from the cilantro.

  • Farro pilaf with spiced cauliflower, pine nuts + raisins

    • ncollyer on November 12, 2017

      This is a tasty and substantial vegetarian dish with complex flavours. Clever use of the Instant Pot to cook multiple items at once.

    • Jane on August 18, 2018

      This was a great recipe - quick (especially for cooking farro). Although Melissa says one hour, it only took me 45 minutes start to finish. I liked the spicing on the cauliflower and the sweet & sour raisins and marinade. And as she says, just one pot to clean.

    • TangoTosca on December 03, 2017

      Interesting recipe! Impressive to cook farro so quickly.

  • Moroccan chickpeas + kale

    • Skamper on February 25, 2019

      To make this doable on a weeknight, I made through the end of step 2 (cooking the chickpeas) the day before, then reheated the next day on saute and added kale, apricots, and about 2.5 T preserved lemon. Used 1 T harissa paste instead of jalapeno, added with the tomato paste. Good but a fair amount of work and time.

    • dinnermints on February 19, 2018

      I've never pressure-cooked beans with this much salt before, but seeing that zorra didn't mention anything about the beans not cooking properly, I thought I'd give it a shot. Really enjoyed it - the flavor gets all throughout the beans, and while I wouldn't describe them as "velvety" per the author note, they were delicious. I used 1.5 seeded jalapeno, 8 garlic cloves, and would also use 2 bunches of kale (without increasing the water). And it took me a full three hours instead of the two indicated by the recipe.

    • clcorbi on May 13, 2018

      I pre-soaked my chickpeas as well but didn't decrease cooking time to compensate, so they were a little too soft--my mistake. I also found that the dish was too watery, but then again, that's my experience with most pressure cooker recipes. Neither of us like cooked kale, so I substituted a head of diced broccoli which I added for the last few minutes of cooking. Not authentic or anything, but we both liked the result, and the leftovers were delicious as well.

    • westminstr on April 27, 2018

      I made a half recipe w an entire bunch of kale. I didn't have any fennel bulb but put in some frozen fennel stalks for flavor. I also presoaked the chickpeas, then cooked for 18 minutes on HP with four cups of water. The chickpeas turned out perfect but the dish was too watery - and I just realized now that I completely forgot to cut the quantity of water in half (though luckily I did reduce the water quantity somewhat to account for pre-soaking). So the wateriness was on me, not on MC. I liked the flavor but not sure I will repeat since there are many more bean dishes I want to try in my IP.

    • Aggie92 on March 22, 2018

      Our local newspaper featured this recipe a few weeks ago and I knew I had to make it. The other half isn't so crazy about chickpeas as a main protein so I thought I'd make this for my lunch. Should have read the recipe thoroughly first since it took quite a while to put together and cook. Needless to say, I had quite a late lunch, albeit delicious. Since it was just me eating this, I cut the recipe in half (except I used a whole bunch of kale and left out the fennel since I didn't have any in the veggie bin.) My chickpeas were a cross of cooked just right and just a tad underdone. Could have been high altitude (I did not adjust the cooking time for 6200') or my beans may have been a little old, This was seriously delicious and I will definitely make it again and again.

    • zorra on January 12, 2018

      My kind of everyday dinner recipe--familiar main ingredients but with distinctive flavorings. Used 6.5 cups water, 2 bunches of kale (sliced thin & wilted on stove while stew cooked), & added 2 shredded carrots at the end. But when will I learn that a pound of any dried bean makes more meals than 2 people care to eat in any week?

  • Indian chickpeas with tomatoes + onions (Chana masala)

    • TrishaCP on February 13, 2018

      We really liked this as well. I needed to make a salt-free version, so I cooked the onions until they were deeply caramelized to make sure the sauce was very flavorful. I pressure-cooked the beans dry per her recommended time, but they were a bit blown out (though soft) in the time specified. I need to keep experimenting, but my guess is that you will get a better result with pre-soaked beans.

    • westminstr on May 26, 2018

      Following these notes, I used pre soaked beans and cooked for 18 minutes. Chickpeas were perfect and broth was so good! This is going to be my basic chickpea cooking method from now on. I made the tomato-onion mixture on the stove while chickpeas cooked. I made a half recipe w a couple of fresh Roma tomatoes instead of half a small can. This dish didn't taste completely "authentic" to me - spicing was pretty mellow and on the sweeter side - but very tasty nonetheless. I loved it and would definitely make it again. Used the IP to make rice after adding the chickpeas to the tomato-onion mixture on stovetop. Used chickpea liquid to cook the rice and it turned out great!

    • twoyolks on February 08, 2018

      This was really nice served over rice. I would've liked more of a spice flavor to the sauce but I think I was using old garam masala. I soaked the chickpeas overnight in the water and salt and then cooked them at pressure for 12 minutes. The chickpeas were perfectly cooked.

    • clcorbi on March 19, 2018

      Agree with Trisha that this dish would work better with pre-soaked beans; mine were also blown out and not as soft as I would have wanted. Next time I'll soak overnight (which was my gut reaction in the first place). I also would prefer the onions to be diced next time, as I didn't enjoy the texture of the long strings of onion. Otherwise, this is a very tasty dish.

  • Smoky lentils + sausage

    • clcorbi on February 12, 2018

      We really liked this. I used soy chorizo rather than meat sausages, and sliced them into coins before browning. I also added a generous dollop of TJ's umami paste with the onions and garlic. I then just mixed the sausage coins back in with the raw lentils and cooked the whole thing together. This is a really nice comfort-food dish, and was very good over mashed potatoes as a winter dinner. I would make it again!

    • wodtke on December 10, 2017

      Easy enough, and pretty good. Not stunning. Lentils a bit crispy, but that's probably how they're meant to be, as they are green lentils. Cook a little longer than specified if you want softer ones.

    • westminstr on October 25, 2018

      I really liked this dish! I subbed French lentils for green (which I would do again) and my only critique would be to try cooking a bit less next time - maybe 9 minutes instead of 11. Lentils had great flavor though even if a bit softer than I prefer. Used Whole Foods sausage and liked it. Served w simple green salad.

    • TrishaCP on November 30, 2018

      This had a pretty high (and favorable) work to taste ratio. I cooked this in advance because of work deadlines and it held up well. Based on comments here, I cooked the lentils for 9 minutes. I also didn't bother with the rack for the sausages- I just laid them on top. I used mild sausages but would go for spicy ones next time. The heat from my paprika (using the hot kind) was negligible.

  • Hummus

    • rionafaith on November 19, 2017

      Basic easy hummus from dried chickpeas with no pre-soaking. Not the smoothest I've had (maybe I should have cooked the chickpeas for a couple minutes longer?) and I had to add a good 5 or 6 extra tablespoons of water, but a great jumping off point.

  • Yellow split pea dhal with cumin + ginger

    • clcorbi on January 09, 2018

      Not the best dal I've ever had (my favorite being the Daily Dal from Made in India), but this made a very easy, satisfying weeknight dinner with some naan. Probably would not repeat when there are so many other dals to try, though.

    • purpleshiny on January 28, 2018

      Even with the oil a bit burned, this was pretty tasty. My preference is to have the spices cooked with the dal - the dal by itself doesn't have much going on. Quick weekday meal.

  • Black beans with green chiles + cumin

    • PennyG on October 14, 2018

      Delicious! I used roasted Hatch chiles, rather than the poblanos called for in the recipe, because I had some on hand in the freezer. Also, I thought the 40 minutes at high pressure seemed a bit excessive and checked my “bible” for pressure-cooking times, Hip Pressure Cooking. 24 minutes at high pressure is called for at HPC for unsoaked black beans so I split the difference somewhat and selected 30 minutes. It was plenty! I will serve these as a side dish this evening for dinner but as my lunch main with cornbread later this week!

    • clcorbi on December 12, 2017

      My first recipe from this book and first time using a pressure cooker. These were delicious! I used ground sage instead of fresh, and a few pickled jalapeno slices in place of a fresh chili, but otherwise followed the instructions as written. I found that the beans were a bit watery, but I used the sautee function for a few minutes until they were cooked down to my liking. We ate these as a soup with some garlic bread, but I am looking forward to using the leftovers in tacos or folded into a quesadilla. These have such a nice, vibrant flavor, I would definitely make them again.

    • mirsaidi007 on April 28, 2018

      As clcorbi wrote, these really are delicious! I had forgotten to pick up cilantro and scallions for the puree, but no matter, it turned out fabulous so don't put off making these if you don't have them. The puree itself, even without the cilantro and scallions, will be made again to be served with chips. And it is absolutely worth it to char the chiles and it can be done with minimal attention on the grill. It came out the consistency of chili and I ate it with cheese and avocado. I will make cornbread to eat with the leftovers.

  • Garlicky beans with broccoli rabe

    • rionafaith on October 08, 2018

      Tasty and light vegetarian meal. I substituted a pinch of dried rosemary instead of fresh and celery instead of carrot. Cooked the beans slightly ahead of time and then used the bean cooking liquid instead of water for the sauté, as it was full of flavor. Did not need to cook the broccoli rabe as long as instructed, and I would probably use less liquid in the sauté next time too so as to encourage a bit more browning. But I'll make again! Note that this is NOT a one-pot meal, as only the beans are cooked in the pressure cooker and the broccoli is sautéed separately on the stovetop.

  • Bone broth

    • TangoTosca on December 03, 2017

      Roasting the bones makes all the difference

    • lhkelsey on December 06, 2017

      This is amazing! I cooked it for 2 hours and then left it on "warm" for an hour and a half. Loved it!

  • Chicken stock

    • dinnermints on January 08, 2018

      Wish I'd seen TangoTosca's note...I did roast the bones; would skip that next time. I made a beef version and am not yet convinced it was worth the trouble.

    • TangoTosca on December 03, 2017

      This is good with or without roasting the bones

  • Vietnamese chicken + rice soup

    • rionafaith on December 27, 2018

      Simple and good. I used homemade stock and adding the spices made it deliciously fragrant. My only concern was that during the second release (after cooking the rice), my IP spurted out quite a lot of foam, to the point that I had to clean the cabinets and everything else on that side of the kitchen. I've never experienced such a violent quick release in the dozens of recipes I've used, and wonder if this might be better with a full natural release... though I think that would overcook the rice, as it was pretty soft already. Perhaps next time I'll just try cooking the rice in the broth rather than bringing it to pressure again as I don't think it would take much longer.

    • PQPantry on February 28, 2019

      Quick and easy recipe. Will make again! Had to sub risotto rice for sushi rice and it worked well.

    • Larkspur on March 05, 2019

      Very good. Left out kombu as didn’t have any. Lots of foam when released pressure after 10 minutes after rice.

    • purpleshiny on January 28, 2018

      This is a favorite. The garnishes make it. Really easy and freezes well.

    • eliza on February 20, 2018

      A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.

  • Split pea soup with ham hocks

    • vickster on March 02, 2018

      This is the traditional split pea soup, and I loved it. I made a few changes: only 2 celery stalks, 2 carrots chopped, 2 garlic cloves, and a teaspoon of thyme. (I left out the nutmeg). I used chopped ham slices (like Wende - about 1/2 lb) and it really blended in well and infused the soup with a wonderful smoky flavor.

    • Wende on December 13, 2017

      This recipe turned out very well. The first time I made it, the store (Whole Foods) was out of ham hocks, so I bought a small piece of pre-packaged organic ham to use. The ham turned into lovely shredded chunks and infused the soup with great smoky flavor. The second time around, I used smoked ham hocks. It was not nearly as flavorful as the ham was. So I'd stick with the ham.

  • Butternut squash soup with coriander + lemon

    • dinnermints on July 03, 2018

      The lemon in this soup is a lovely thing. I made 1.5 recipe, and that worked out fine in the IP.

  • Red lentil soup with mint oil

    • Jane on February 06, 2018

      This was a great soup. I wish I’d made double quantities as it will be a good one to freeze in individual portions for a quick lunch. The addition of cumin, turmeric and tomato paste as well as firstly cooking the onions until golden, gives the soup a good depth of flavor. I didn’t like the mint oil though so I just used fresh mint.

    • westminstr on December 27, 2017

      Have made the stovetop version of this soup many times. As she says, the IP is not faster but is more convenient. I skipped the mint oil and had to leave out the garlic, only had about 1/3 of a large lemon. It was still very good and E liked it a lot. I liked how the onions cooked down in the IP, they were very soft.

  • Red curry vegetable noodle soup

    • purpleshiny on January 28, 2018

      Easy and comforting. I would at least double the vegetables next time. Possibly triple.

  • French onion soup

    • dinnermints on February 01, 2018

      Good & simple. Wonder if I could double it, or at least 1.5 it. I used a 2 oz bread slice with 1/2 oz of gruyere per serving, and cut it into 1" chunks before putting it in the bowls. For sauteing the onions, the "less" setting was too little; next time would try "normal" or "more."

    • Baxter850 on December 09, 2018

      Super tasty and easy. Will definitely make again. Used Better than Bouillion beef flavor. So good.

  • Beef barley vegetable soup

    • ddenker on February 06, 2018

      We used 2.5 lbs of beef and upped the carrots/celery/shallots and beef stock. Should have done even more veggies. Accidentally had to leave the house so the IP stayed on warm for two hours after pressure release was done. The barley and veggies ended up on the softer side, so this would hopefully be improved by following the recipe next time. However, we really loved the flavors and will make it again.

    • dinnermints on January 08, 2018

      My husband actually said this was "really delicious" (the most I usually get out of him is "pretty good"). Excellent flavor. I made the beef broth for it, but probably wouldn't bother the next time. The pearl barley did get pretty soft, and I might try hulled barley next time. I substituted a bulb of fennel for the celery.

    • twoyolks on January 29, 2018

      I particularly like the broth for the soup. The meat itself was a bit bland. The carrots were too soft. I liked the barley.

  • Beets with dill, lime + yogurt

    • annmartina on December 17, 2017

      I did not like the lime. I did like the yogurt.

  • Mashed potatoes with sour cream + chives

    • Kfaber on January 12, 2018

      Some of the best mashed potatoes I’ve ever made. Got a great fluffy and smooth texture and so much flavor!

  • Green beans, Italian grandma-style

    • mlbatt on October 28, 2018

      Turned out perfectly - even with frozen cut green beans. I used quartered grape tomatoes, but I think even drained diced canned (good quality) tomatoes would work just fine in this recipe. This one's a keeper!

    • vox82 on January 06, 2019

      January 2019. Delicious. Used canned diced tomatoes. My only problem was, the beans left a mess at the bottom of the multicooker.

  • Butter-braised Yukon Gold potatoes

    • twoyolks on August 27, 2018

      The potatoes soak up a lot of the flavor from the stock and butter.

  • Classic vanilla bean cheesecake

    • purpleshiny on January 28, 2018

      Excellent cheesecake. I used sour cream instead of crème fraiche (it's what I had). I would add a little lemon zest next time. I used the same base recipe to make a lime cheesecake that also turned out well (lime juice instead of the vanilla and brandy plus added lime zest and upped sugar to 3/4 cup. Also added a tablespoon of cornstarch for insurance). I think an 8 hour chill is minimal on this - the texture definitely improves the longer you chill it. I'd recommend at least overnight and preferably 24 hours. 1/8 of the cheesecake is a perfect serving.

    • zorra on January 05, 2018

      Odd 1st recipe to choose, but had to try it when there were others around to eat it. You can indeed make a lovely little cheesecake in a pressure cooker! But the characteristic tang of my mother's cheesecake was missing, & I probably won't repeat this. No graham crackers, so we made a crust of 3/4 cup minced walnuts, 2 Tbsp melted butter & 1 Tbsp white sugar, which worked well. Also inserted parchment on bottom of my leaky little springform pan.

  • Coconut cheesecake

    • zorra on March 28, 2018

      Five people enjoyed this little cake. I cooked it an 5 extra minutes because the entire thing, not just the center, was wobbly after 32 minutes. Wonder if that's because I used Philadelphia light cream cheese?

    • sck on January 05, 2018

      I wasn’t crazy about the flavor of coconut oil here. (unlike in her coconut granola recipe where it’s wonderful!). I won’t make this again.

  • Dulce de leche

    • Wende on December 13, 2017

      This was very easy to make (was easier and took far less time than the standard oven way) and it turned out perfectly.

  • Guidelines for white rice

    • westminstr on May 26, 2018

      Followed these guidelines for basmati except that I used chickpea broth (leftover from Chana masala recipe) for cooking the rice instead of water. The rice was excellent!

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  • ISBN 10 1524762962
  • ISBN 13 9781524762964
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With 75 all-new recipes, Melissa Clark, New York Times food columnist, web star, and our generation's authority on upping your cooking game without fuss, brings her signature flavor-forward dishes and dinner brand to everyone's favorite countertop appliance, the Instant Pot®.
     With 75 recipes for slow cooker, pressure cooker, and other Instant Pot® settings, Dinner in an Instant proves that home cooks do not have to sacrifice flavor and quality for the convenience of countertop appliance cooking. With Melissa's signature arsenal of flavors (garlic, ginger, preserved lemons, gochujang, harissa, and more!) and chock-full of tips--each of the recipes will be annotated with dietary information and notes on which setting is best for each dish.
Recipes will also include instructions for cooking on multiple settings--busy home cooks can decide whether they want to have their dinner cook throughout the day while they tend to other tasks, or in a quick twenty minutes before the family sits down to eat. As in her previous book, Dinner, all of Melissa's recipes are never before published, fresh, approachable, and practical for weeknight cooking, without ever sacrificing quality and taste.

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