Notes about Recipes in this book

• Hard-boiled eggs

  • anya_sf on September 14, 2019

    Using the 5-5-5 formula at high pressure, my eggs sadly turned out overcooked with gray rings around the edges. Next time I will use low pressure. They were really easy to peel at least.

  • 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.

• Sausage and green onion strata

  • joeljkp on January 03, 2021

    Made it vegetarian using Beyond Sausage, sweet Italian style. The dish looked runny after the book's 25-minute cook time, so I put it in for 5 more minutes just in case. That was better, but the whole thing was greasy and the bread was mushy and unappetizing. This one was a miss.

• Brown butter steel-cut oatmeal

  • joeljkp on November 27, 2020

    This recipe produces steel-cut oats with good flavor and consistency. This one falls into the "why pressure cook?" category though, considering that with cooking and natural release it takes the same amount of time as doing it on the stovetop. Go with this if you happen to prefer the IP over stovetop, or if you want to take advantage of the Keep Warm feature.

  • anya_sf on October 07, 2019

    The name is a bit misleading, as the butter is not browned - the oats are just initially toasted in butter. I only used 1/2 Tbsp butter, as I didn't want the extra calories (no butter is actually required to toast the oats). The IP cooking method worked great. There appeared to be excess liquid in the pot, but I stirred as directed and the oats soaked it up. I loved that I could cook steel cut oats on a weekday morning without having to watch the pot.

• 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.

• Greek-style gigantes beans with feta

  • deboChicago on May 04, 2019

    We loved this, and it makes so much! A great dish for guests. Gigante beans come out so creamy in the pressure cooker. We added more liquid (bean broth) and additional veg (bell peppers and poblano); it seems to me this recipe is infinitely variable.

• Risotto with lemon and peas

  • anya_sf on July 05, 2020

    Quick, easy, hands off. The risotto turned out nicely al dente, but wasn't creamy/brothy at all. I stirred in some baby spinach at the end with the peas, so I turned the Instant Pot back on saute and added about 1/2 cup extra chicken broth. The overall flavor was good; we liked extra parmesan and flaky sea salt on top.

• Turkey chile verde with pinto beans

  • anya_sf on July 12, 2020

    This was easy, but I got the "burn" error, so not an Instant Pot success for me. After that, I dumped everything into a pot and simmered the chili. In my IP, I believe more broth might have been needed to avoid "burn". I seem to have bad luck with recipes containing beans. I used 1/2 jalapeno and no serrano, but added a green bell pepper; the chili wasn't spicy at all (used Herdez mild salsa verde). Those of us wanting spice added hot sauce. The chili was good with jack cheese and better with sour cream. We enjoyed it over rice and finished it all.

  • mamacrumbcake on June 08, 2020

    A good solid chili, if you like tomatillos. It’s very easy to put together. I might increase the poblanos because I really like the flavor of them. The quality of the salsa matters in this dish. If I had a jar of homemade tomatillo salsa, full of roasted flavor, I think this would be especially good.

  • 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.

• Arroz con pollo

  • njp on April 21, 2020

    Used quinoa instead of rice. Very good. Did not change any directions or cooking times.

• Cajun chicken and sausage jambalaya

  • lmhester on October 15, 2019

    Delicious. Apparently, the difference between Cajun and Creole jambalaya is the addition of tomatoes, so I added a can of drained diced tomatoes and the suggested green pepper and celery and it was perfect! Will absolutely make this again.

  • anya_sf on September 12, 2019

    Not bad for a minimal amount of work. This version is more moist and risotto-like than traditional jambalaya, but we still liked it. I added a chopped green bell pepper and celery stalk with the onion, and used 5 chicken thighs (1.25 lbs) and 3 people ate it all.

• Dijon chicken and wild rice pilaf

  • cooknnaked on February 06, 2020

    Great recipe! Very flavorful, quick to prepare, quick to cook. Made with boneless, skinless chicken breasts. The only change I made to the recipe was to skip the wild rice pilaf. I used Seeds of Change Brown & Red Rice with Chia & Kale ready to microwave pouch. Even my husband liked it; he generally likes spicy food. This was flavorful without being spicy. I definitely will be making this again. I might try Cauliflower Rice with it next time.

• 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.

• Unstuffed peppers

  • anya_sf on September 13, 2019

    The instructions do not call for deglazing the pan after browning the beef, which is a big mistake. Before adding the rice, I did scrape the bottom and did not notice any residual browning, but the Instant Pot gave the "burn" error. I opened the lid and the mixture was boiling rapidly and there was a slightly scorched area on the bottom. The only way to get rid of that was to scrape and stir, which of course ruined the layering. After turning the IP on again, I got the "burn" error again. This time the entire bottom was covered with scorched rice. Yuk. The rest of the ingredients were pretty well cooked by that time, although the remaining rice was a bit al dente. I dumped a whole lot of mozzarella on top, covered the pot and let it rest 10 min. We were able to eat most of it and did enjoy it, but the main reason I bought this book was to have recipes that would actually work in my Instant Pot without getting the "burn" error. Next time use extra broth to deglaze *well*.

• Korean braised beef short ribs (Galbijjim)

  • anya_sf on September 15, 2019

    I couldn't find boneless short ribs, so I used chuck roast (2.5 lbs). As mamacrumbcake mentioned, there was a lot of watery sauce, so I doubled the cornstarch, which thickened it nicely. The sauce did need extra salt. The overall flavor of the dish was great and it smelled fantastic.

  • lmhester on October 15, 2019

    These were delicious and SO TENDER! I followed someone else's tip and added a little salt to the sauce. Will definitely do this again.

  • 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.

  • anya_sf on September 22, 2019

    Could not have been easier. I steamed the ribs over water for 25 minutes and they were falling-apart tender. I finished them on the grill (didn't want to heat the oven). They were surprisingly flavorful, with the sauce of course, considering there's no rub or even salt and pepper; I'd try adding some next time, or I'll use the braising method for additional flavor.

• Braised brisket with onion gravy

  • dc151 on December 04, 2020

    This was the first recipe I made in the IP and it failed miserably. Now, years later I tried again-browned on stovetop, then had to cut brisket in two to fit in IP pot. Went well the second time around, no leftovers.

• 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.

• Kale with apple and onion

  • joeljkp on November 24, 2020

    This was a nice sweet fall kale side recipe. I followed the recipe as written, except used a red apple I had available rather than green. The apple tends to get really tender and fall apart after cooking, so it leds more of a background flavor than a tart, cruchy accent, but the family liked it as a change from my normal lemon-and-garlic recipe. A good one to go back to occasionally.

• Carrot cake with cream cheese frosting

  • shoffmann on April 25, 2019

    For a quick and easy cake, this was pretty good, though it was a bit dry.

• 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