Notes about Recipes in this book

• Hard-boiled eggs

  • cooknnaked on 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 large eggs and once with 7 large eggs. This author also gives an alternate method plus timing for different size eggs and different degrees of yolk firmness.

• Savory sesame soy brown butter steel-cut oatmeal

  • shoffmann on February 02, 2019

    Made this because I was intrigued by the idea of a savory oatmeal. I liked the simplicity - since this cooked in the Instant Pot, I was able to brew some tea and do other things while breakfast bubbled away in the pot. We'll definitely try the other oatmeal variations in this book.

• Turkey chile verde with pinto beans

  • ddenker on January 18, 2018

    This was a really yummy chili (husband loved also). Subbed green peppers for the spicier chiles called for, used kidney and white beans instead of pinto beans and used Frontera medium chile salsa verde. Too spicy for almost one year old, but three year old approved. I would make this again, but would double or triple to freeze leftovers (1x recipe was enough for two meals with two adults and one small child).

  • Wende on December 13, 2017

    One of the most delicious chiles I've ever made. This is addictive, and about as easy as it gets. I've used different brands of salsa verde in the recipe and found that the thicker ones work best if you prefer a thicker chile. Thin salsas will result in a looser, more "watery" chile. My favorite brand so far has been Guy Fieri's. His salsa verde is quite thick and not fiery hot.

• Irish beef and root vegetable stew

  • Wende on December 13, 2017

    This turned out beautifully. Very delicious and different from the usual Irish Stew. The turnip and parsnip give it a slightly sweet flavor that was very pleasant. We loved it, but we also love parsnips in chicken soup. That flavor profile might not suit everyone's taste.

• Korean braised beef short ribs (Galbijjim)

  • mamacrumbcake on January 06, 2018

    This was easy and pretty good. The sauce was watery so I reduced it for about 10 minutes and added a couple of spoonfuls of soy sauce and a little toasted sesame oil to taste. The meat was very tender.

• BBQ baby back ribs

  • sir_ken_g on July 30, 2018

    I cooked this using ribs from free range pigs. Very tender and yummy.

• Pulled pork adobo

  • ddenker on January 27, 2018

    This was really yummy. I used jarred chiles in adobo instead of making it from scratch (as suggested) since I was in a pinch for time. It was slightly too spicy for one year old baby, but manageable for toddler. We will make this again.

• Sweet-and-sour red cabbage

  • Jane on January 13, 2018

    My usual red cabbage recipe (Delia Smith) takes 3 hours and I wanted red cabbage faster so this was a good alternative - just 30 minutes in the IP. The flavor wasn't as good as my usual recipe - Delia adds garlic, nutmeg, cinnamon and cloves which gives more depth of flavor. Next time I make this recipe I will add those extra ingredients and see if I get closer to the flavor I want - certainly the speed of this method is a big plus.

• The Kitchn

  The instructions are complete and well-written, so you can pick up a recipe and get started right away, without having to slog through the Instant Pot's instruction manual.

  Full review

• Simply Recipes

  The recipes in the book go WAY beyond pressure cooker staples...She covers breakfast, dinner, side dishes, and dessert, with plenty of options for vegetarians, omnivores, and...special diets.

  Full review