Mediterranean Instant Pot: Easy, Fast, Authentic Recipes for Eating Well by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Greek chickpeas with coriander and sage

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

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  • ISBN 10 1948703068
  • ISBN 13 9781948703062
  • Linked ISBNs
  • Published Dec 31 2019
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Bringing together the #1 diet and the #1 most popular kitchen appliance, this Instant Pot-authorized cookbook makes it more convenient than ever to cook the Mediterranean way, incorporating more vegetables, grains, beans, and seafood into your diet, and exploring the healthful, authentic flavors of cuisines ranging from Turkish to North African in everyday one-pot meals.

Made in the Instant Pot, succulent meals such as Chicken Tagine, Lamb Meatballs with Spiced Vegetable Couscous, Seafood Risotto, and Lebanese Vegetable Stew with Chickpeas and Potatoes become hands-off affairs for the busy cook. The Instant Pot also takes the waiting game out of cooking dried beans and sturdy grains so it's easy to enjoy them more often. And vegetables get star billing, both as main dishes (Braised Whole Cauliflower with Tomatoes and North African Spices), and sides (Marinated Artichokes, and Eggplant Caponata). Recipes embrace the tenets of the Mediterranean Diet Pyramid, translating its less-meat-and-more-vegetables approach into vibrant, healthy one-dish meals that take the guesswork out of balancing portions and multiple dishes. Most recipes are ready in under an hour. And full nutritional information is provided.

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