Notes about Recipes in this book

• Creamy carrot soup with warm spices

  • coldcutcorner on March 09, 2023

    I used mint instead of cilantro and used Mexican crema instead of yogurt. It was very wintery and savory-sweet. Savory-sweet isn't my favorite flavor profile so I probably won't go out of my way to make it again but it's still a good soup for the folks, you know what I mean?

• Gigante bean soup with celery and olives

  • dinnermints on March 26, 2022

    Good, as long as you like brothy soups. I did think the broth could use more depth, and might throw in a parmesan rind and dried orange zest strips next time. I didn't think my brined royal corona beans would cook all the way in 6 minutes so I did 20 minutes on low instead, and that seemed to be perfect. The soup does need the olive topping, and actually, I see I forgot to add the fresh oregano (argh - was just wondering what I bought that for), which would have been fabulous. Also forgot to serve with lemon wedges, which the soup also needs. Initially didn't think I would make this soup again, but after eating it for lunch for a couple of days + lemon, I've changed my mind; would definitely make again with these changes (and remembering all of the ingredients). It's also good with bulgur in it, if you have family members who aren't brothy soup fans.

• Weeknight paella

  • stef on April 21, 2020

    This came together quickly and cooked at indicated time. I used smoke paprika instead of saffron and basmati rice.

• Wild mushroom farrotto

  • stef on April 23, 2020

    This was so delicious. Just like risotto but with a chewy texture. I soaked my dry mushrooms in boiling water before chopping them. A repeat.

• Greek chickpeas with coriander and sage

  • CynthiasCooking on August 24, 2020

    These were even better the next day.

• Moroccan white beans with lamb

  • dinnermints on December 29, 2022

    Fabulous flavors and potentially quick. I brined my beans for about eight hours and one minute at pressure was nowhere near enough to cook them all the way. Of course, this could depend on the bean, but next time I would pressure cook the beans for 10-15 minutes, natural release for as long as possible, then add the lamb back in for one minute. I’d also try brining the beans closer to 24 hours. The lamb was overcooked (it was too tough to shred, had to dice it) and I wish I’d browned it for maybe two min per side instead of five. I added 3/4 teaspoon of salt at the end, but would add preserved lemon first to taste before salting next time. Given how the lamb turned out, maybe I’d try merguez sausage instead of lamb chop. All that being said, I’m still rating it four stars because it was so little effort to get so much flavor. Just needs some tweaking.

• Orecchiette with broccoli rabe and sausage

  • stef on April 19, 2020

    Orecchiette took 8 minutes to cook. I used broccoli. Wine and stock made a nice sauce. We really enjoyed it.

  • jbseiber on June 21, 2021

    This recipe is easy and tastes wonderful. We've made it several times. The broccolini is very good in this dish, flavor is not as strong as broccoli. We've used turkey or chicken Italian sausage which were also good. The pasta is cooked but not overcooked. All around a good use of the Instant Pot.

• Salmon with lemon-garlic mashed cauliflower

  • scotchbonnetpepper on April 08, 2023

    Cauliflower was good. Salmon not flavorful as it's more or less steamed. Error: calls for skinless salmon, but but says with skin in recipe.

• Halibut with carrots, white beans, and chermoula

  • Londonyankee on August 20, 2020

    Really good! Fast and healthy. I didn’t think the carrots could cook on 0 minutes but it was fine - everything perfectly cooked. Will be a regular weeknight IP recipe for me.

• Za'atar rubbed chicken with celery root and spinach

  • aoielf on January 02, 2023

    The chicken was delicious but the side of spinach and celery root fell extremely flat

• Greek-style chicken and rice

  • dinnermints on June 27, 2022

    Really good flavor, although I thought the rice needed some preserved lemon. This is one of the few recipes I’ve been able to double successfully in that I didn’t get an error message on my IP. I wanted to use brown rice, so looking at their chart, used 4 cups of chicken broth for 2 cups rinsed rice, which was too much - next time would try 3.5 cups. I cooked the rice for six minutes, then natural release, then added chicken, then cooked another six minutes since one chicken breast was very large. Altogether this took way too long. Next time would do a quick release after cooking rice 6 minutes, then add chicken & cook 4 minutes and quick release again. After browning the chicken, I poured out all but 2 T of the oil to sauté the veggies in. I added 1 T of that oil/fat to the lemon yogurt sauce since I used low-fat yogurt contrary to the recipe notes, and added a quarter teaspoon of salt to the yogurt sauce as well. Might make again because my toddler inhaled it.

• Chicken and spiced freekeh with cilantro and preserved lemon

  • dinnermints on April 01, 2022

    Flavorful, easy! I doubled the recipe but kept the amount of olive oil the same. I also shredded the chicken and added it back to the pot, since this was a family rather than company dinner. Would make again.

• Braised chicken with mushrooms and tomatoes

  • Aggie92 on September 20, 2022

    Good solid recipe with a few modifications. I had to use button mushrooms and boneless skinless chicken thighs since that’s what was in the fridge. Cut cooking time to 10 minutes. Needed more salt and a something briny to really make the flavor pop. After releasing the pressure, I stirred in 2 T capers, 15 Castelvetrano olive (sliced in half), and a splash of red wine vinegar. Will make again as I almost always have the necessary ingredients on hand.

• Chicken with lentils and butternut squash

  • scotchbonnetpepper on April 08, 2023

    I'll reduce cooking time by four mins. The squash and lentils basically turned into a mash with my 8qt pot and reducing by two mins. Needs the shallot mix to cut the fattiness from the chicken.

• Braised short ribs with fennel and pickled grapes

  • WhateverMissTeeEats on November 08, 2022

    4 servings 1 1/2 lbs boneless beef short ribs 1 tsp table salt; divided 1 tbsp olive oil 1 bulb fennel 2 tbsp fennel fronds chopped, stalks discarded fennel bulb halved and cut into 1-inch-thick wedges 1 onion 4 cloves garlic, minced 2 tsp fennel seeds 1/2 c. broth [recipe says chicken but really??] 1 sprig rosemary, sprig 1/4 c. red wine vinegar 1 tbsp sugar 4 oz grapes; seedless red, halved

• Pork sausage with white beans and mustard greens

  • dinnermints on January 27, 2022

    Delicious! Came together pretty quickly with the greens pre-prepped (used two bunches of mustard greens). I'll bet it could be done with chicken sausage as well, although not sure if it would cook too quickly. Browning the panko in the microwave was a cool technique, and I think it took closer to 3min than the 5min in the book. I also poured the fat from the sausage out in step 2 and added 1 T back in. In step 4, I added a rounded 1/2 tsp salt, although maybe I would try adding this to the beans next time before putting the mustard greens on top and pressure cooking. Would make again!