The Instant Pot Bible: More Than 350 Recipes and Strategies: The Only Book You Need by Bruce Weinstein and Mark Scarbrough

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Notes about this book

  • beanwean on October 14, 2019

    I was browsing this cookbook and was stopped in my tracks by the statement on page 308, "Adobo is a traditional Filipino sauce, familiar to most North Americans from those cans of chipotles canned in adobo sauce." Wrong. That statement is so far off from correct that it borders on cultural incompetency. Cookbooks and articles highlighting Filipino cuisine (if current publications are any indication) are on an uptick, and the ability to find accurate interpretations of regional cuisines is literally at the fingertips of anyone with internet access.

  • sck on November 11, 2018

    Black bean and kielbasa was wonderful! And easy:)

Notes about Recipes in this book

  • Lentil soup with carrots and cinnamon

    • Aggie92 on February 25, 2021

      I've been wanting lentil soup for a while and haven't been to the store lately either. This was perfect since I had all the ingredients. I very much enjoyed this soup with the optional spices (ground cardamom & ground coriander) and with a drizzle of pomegranate molasses. And since I love sweet & spicy, I added a minced and seeded jalapeno chile too. And as with all lentil soups, I think they need to be finished with some acid, so a squeezed half a lemon into the soup to brighten it up.

    • vikingcook on September 11, 2019

      Sweet-tart. I added the optional spices and the drizzle of pomegranate molasses. Very different flavor for a lentil soup. Will definitely make this again!

    • SenseiHeidi on April 02, 2021

      This lentil soup has a little texture since the lentils did not fully break down. I loved the flavor - the cinnamon reminded me of butternut squash soup. Delicious and nutritious!

  • Creamy tomato mac and cheese

    • CynthiasCooking on January 19, 2020

      This recipe was my first pasta experiment in the instant pot I got for Christmas. I could not believe that it wasn't going to come out like Chef Boy Ardee (or however you spell that). Oh my goodness. It certainly did not! It was easy and delicious and the pasta as perfectly al dente. A couple notes: Since I have a 3 qt pot and therefore had to halve the recipe, I made it twice to use up the leftovers. I had been unable to get a small can of tomato puree so the first batch was made using half a can of diced tomatos. It was pretty runny, so for the second batch I used my immersion blender to puree the rest of the can of tomatoes. What a difference it made! Also, for the second batch I let the pasta cool a little, then added the cream, let it cool a little more, than added the cheese and stirred ONLY enough to incorporate it. This had a better result than the grainy separated cheese in my first batch, where I added the cheese and cream pretty much as soon as the lid came off the cooker.

  • Coddled eggs

    • CynthiasCooking on January 19, 2020

      Check the ramekins before you grease them. I was only able to fit ONE in my 3 Qt cooker, not 4 as the cookbook described. Because of this, I instead used a 2 cup pyrex dish and put four eggs and four teaspoons of cream into it. This worked tolerably well but took 5-6 minutes under pressure instead of 2 in order to cook all the way to the middle. If you do it this way, try to get all the yolks in the middle so they don't overcook by time the whites are solid - our yolks that were in the middle were perfect, the ones near the outside overdone.

  • Classic sloppy Joes

    • imaluckyducky on August 03, 2019

      This recipe is a good base for a solid sloppy joe flavor, which has a slight tang and balanced sweetness, and a good stepping stone into playing with the instant pot and learning how to work magic. However, there are some issues with the recipe as written. The suggested amount of salt and apple cider vinegar is nowhere near the amount needed to really bring out the flavors. Browning the beef in the pot as described didn't do much for the overall flavor - will have to brown the beef properly in a pan on the stove before adding to the pot. The timing for reducing the liquid to a sauce (7 minutes) is hilarious- it took a good hour of simmering AND the addition of flour to get the sauce to not behave like a broth. Will likely make again because my boys demand "dude food" once a week, and will play with the recipe.

  • Pork belly braised in ginger beer

    • imaluckyducky on January 19, 2021

      5 stars! Really flavorful braising liquid, and the pork belly turns out succulent. Used as a ramen topper. Will make again!

  • Cioppino-style seafood stew

    • babyfork on February 03, 2021

      Dave owns this book and provided the recipe for our first-ever virtual sibling cooking get-together on Google Meet. I don't honestly think this recipe needs an instant pot and I think it's harder to get all the different seafood items cooked properly. The sauce was also very tomatoe-y. Heather thought it needed wine and I agreed. It was tasty enough, but not my favorite cioppino sauce.

  • Absurdly easy split pea soup

    • SenseiHeidi on April 13, 2021

      Good flavor. Really absurdly easy. I used my ham hocks and 6 cups turkey broth. It did not taste like turkey. The soup was rather watery when fresh. Perfect the next day. Made this a second time a month later and added some cook time - came out perfect.

  • Almond milk chai

    • SenseiHeidi on April 01, 2021

      I did not like the "cooked" flavor of this chai. The spice amount was good but rather mild.

  • Chicken enchilada casserole

    • SenseiHeidi on July 28, 2021

      Made 28 July 2021. Nothing special. I used green enchilada sauce, rotini pasta and red beans. Added 1 tsp chicken base and 1 tsp salt. Used Bob's Red Mill cornmeal, next time use a finer grind or masa harina since the coarse grind cornmeal was a little distracting.

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  • ISBN 10 0316524611
  • ISBN 13 9780316524612
  • Linked ISBNs
  • Published Oct 02 2018
  • Format Paperback
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

With more than 5 million Instant Pots sold, these multicookers are more than a consumer craze. They have fundamentally changed the way many families put food on the table--and more! Because of the incredible versatility of this kitchen tool (which combines a pressure cooker, slow cooker, rice cooker, yogurt function, steamer, and more in one pot), Instant Pot devotees are on the hunt for a big selection of recipes they can rely on.

Building off decades of experience creating recipes that help home cooks deliver on flavor without much time or hassle, bestselling authors Bruce Weinstein and Mark Scarbrough bring you the key to unlocking the full potential of your Instant Pot. This book is the first to feature fast-and-slow timings for recipes: use either the pressure cooking or slow cooking function! Better yet, most recipes require no complicated extra steps: once you open the lid, dinner's ready.

With easy-to-follow instructions that produce delicious results every time and more than 350 time-saving recipes for ragus and chilis, pastas casseroles and pilafs, comfort-food braises and weeknight risottos, and even the best cheesecake you've had in a long while, you'll discover the true power of the Instant Pot--and feed your family in a flash every night of the week.


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