Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide by America's Test Kitchen

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Notes about Recipes in this book

  • Classic chicken noodle soup

    • lorloff on January 19, 2020

      I agree with the previous reviewer. I did not think it would come out so well with such a short cooking time, but it really was delicious. I did not have egg noodles in the house so I tried handmade Japanese soba noodles which were buckwheat and it was delicious. I will consider cooking the noodles separately next time so that what gets added to the soup is only what you need to serve. But cooking them in the broth gave the dish a richer flavor. I have been making Mimi Sheraton’s “My Favorite Chicken Soup” from her “The whole world loves chicken soup” cookbook for years so I added one medium leek, ½ celeriac, and 1 parsnip along with the carrots. It really worked well. I too will make this again. It came together very easily. Could even make it on a weeknight.

    • Foodiewife on August 18, 2019

      I have made this recipe so many times, I know it by heart. This is by far my favorite chicken noodle soup recipe. I started buying just chicken breasts and drumsticks, so I don't have as much hassle removing the meat from a whole carcass. I also cook my noodles separately, and simply add it them at the end. Love this recipe!

  • Chipotle pork and hominy stew

    • TrishaCP on April 21, 2019

      This is a chile-like dish that was satisfying to eat during a spell of unexpected cold weather that we had. I seeded the jalapeños per instruction but not sure I would bother the next time.

  • Tortilla soup

    • jenmacgregor18 on September 25, 2019

      Added some goya sazon. Omitted avocado. Quick & delicious.

  • Mustard-beer braised steaks

    • jenmacgregor18 on March 18, 2020

      I used chuck roast, sliced into steaks. The meat was very tender. Even with the prepared mustard stirred in after cooking, I thought it needed something. Some chopped hot pickled cherry peppers worked for me. Pretty good. I can see us repeating this one.

  • Onion-braised beef brisket

    • jenmacgregor18 on September 24, 2019

      Not too much hands on time; but 90 minutes under pressure, 15 min quick release & then 1 hour rest time in cooker with lid on (to reabsorb cooking liquid). plus 20 minutes to reduce cooking juices after removing meat & onions.... still pretty quick for brisket. I wasn't entirely thrilled with the onion gravy. Ok; but probably won't repeat it.

  • Ragu alla Bolognese

    • Pizzacat13 on October 13, 2021

      Dizzying List of ingredients, so many different kinds of meat (beef, pork, veal, pancetta, mortadella) and I wasn't sure about adding in the chicken livers at the end, as we don't generally eat much offal (I won't even start on how pureed raw chicken livers look-lol) HOWEVER the taste was really good and I do think the chicken livers add some additional depth but you could easily leave this out. I went with the pressure cook option for 20 minutes. Whilst this doesn't taste exactly like a slow-simmered ragu sauce, it has a very complex taste for such a brief cooking time. There is a lot of time spent browning off the meat and veggies in the multi-cooker. Tastes like it might get better after sitting in the fridge for a day or two. Makes a BIG batch and freezes beautifully.

  • Meatballs and marinara

    • mamacrumbcake on August 30, 2019

      Got the dreaded “burn” message on my instant pot. Tried three times to pressure cook this recipe, but was thwarted by the burn error every time. I ended up letting it simmer for an hour on “sauté” mode. The meatballs were fine but the sauce was assertively tomatoey and acidic—somewhat two-dimensional, lacking the savory meatiness of sauces in which meatballs are cooked. Interestingly, my favorite spaghetti sauce is from another ATK/Cook’s Illustrated recipe: Classic Spaghetti and Meatballs for a crowd.

    • Foodiewife on August 18, 2019

      I absolutely love this recipe. It's not complicated and the sauce is wonderful.

  • Braised chicken thighs with white beans, pancetta, and rosemary

    • mamacrumbcake on August 31, 2019

      Very happy with this dish. The chicken cooks up fall-off-the-bone tender, but the highlight is the beans, which are accompanied by a delicious, deeply-flavored broth. This is the kind of recipe that the instant pot excels at, giving long-cooked flavor with the ease and convenience of a weeknight meal. As instructed by the recipe, I added a good glug of olive oil to each serving of beans. The flavor of the olive oil is prominent so use one that you like and that is fresh. There is enough chicken for a family of four, but it doesn’t seem like enough beans for more than three. I was bummed I didn’t have a loaf of crusty bread. It would have been perfect with this. This is a very easy dish—short ingredient list, minimal chopping, and doesn’t create a mountain of dirty dishes.

  • Drunken beans

    • Foodiewife on August 18, 2019

      Good recipe. Not the very best I've ever had, but my guests liked it.

  • Beef Stroganoff

    • mjes on September 23, 2021

      The recipe profits from 7 1/2 hours slow cooking, soy sauce, and dried porcini mushrooms giving it a depth of flavor missing in my usual, quick recipe. However, I prefer more sour cream ... I tripled the amount requested by the recipe. The is a very good stroganoff recipe.

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  • ISBN 10 1945256281
  • ISBN 13 9781945256288
  • Published Apr 17 2018
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Make the most of your multicooker with this new collection of rigorously tested, foolproof recipes that can either be pressure-cooked or slow-cooked. We put you in the driver's seat so you can choose the timing that works for your busy life, and know you'll get perfect results every time.

Multicookers like the Instant Pot are hugely popular, and manufacturers are coming out with new models every year. Yet most recipes are unreliable or are designed to work in only one brand of multicooker--and most often, they use only the pressure cooker setting. America's Test Kitchen set out to make better use of these appealing, set-it-and-forget-it appliances. We've put our rigorous testing process to work developing recipes that conform to your schedule: Make a recipe "fast" using the pressure cooker setting. Or, relax and preparing it "slow" on the slow cook setting if you have the right model (as we show, not every slow cooking function heats properly). We've put every recipe through its paces to make sure it would work across a wide variety of appliances. These crowd-pleasing recipes are perfectly suited to cooking at the touch of a button, from soups and stews like Spicy Moroccan-Style Chicken and Lentil Soup and Hearty Beef Stew with Bacon and Mushrooms, to weeknight-friendly dishes like Lemon Chicken with Potatoes and Spinach and Spaghetti Squash with Fresh Tomato Sauce, to company-worthy meals like Sirloin Beef Roast with Red Wine-Peppercorn Sauce and French-Style Pork Loin with Port and Cherries. You'll also find flavorful and creative side dishes, like Maple and Sage-Glazed Acorn Squash and Parmesan Risotto, as well as some unexpected recipes to really up your game, like limoncello and duck confit. No matter what you decide to make and what setting you choose, you're guaranteed to get foolproof results every time.

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