Milk Street Fast & Slow: Instant Pot Cooking at the Speed You Need by Christopher Kimball

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  • Eggplant, tomato and chickpea tagine

    • jaelsne on July 13, 2020

      My family enjoyed this recipe. I made it exactly as written with very good results. Made about six servings according to my family’s appetites.

    • Skamper on May 01, 2020

      Easy with good flavor and a nice silky texture. The night I made it I served it with chickpea flour flatbread, and two nights later, over couscous. Better with couscous.

  • White bean dip with roasted red peppers

    • jaelsne on July 25, 2020

      This must be the most flavorful white bean dip I have ever made! My family is raving about it. It will be great to bring to pot lucks... one recipe makes about two cups.

  • Cannellini beans with tomatoes, basil and Parmesan

    • southerncooker on July 13, 2020

      I couldn't find dried Cannellini Beans so I used great northern, which was one of the suggested subsitutes. I used the fast method in my Instant Pot. Hubby and I really enjoyed this dish. We had ours with cornbread.

  • Pasta with cremini mushrooms and miso

    • southerncooker on July 31, 2020

      Supper in the Instant Pot tonight was half a recipe of Pasta with Cremini Mushrooms and Miso. I was out of dry white vermouth so I used dry white wine instead. Quick, easy, fast, and delicious meal.

  • Two-corn chowder with green chili and scallions

    • southerncooker on June 30, 2020

      Picky hubby loved this and so did I. I used peeled russet potatoes instead of Yukon gold since that's what I had. I went with fast method in Instant Pot.

    • lou_weez on October 07, 2020

      This was really tasty. I used frozen corn and omitted the chili.

    • Maefleur on August 04, 2020

      This chowder is full of corn flavor, we loved it! Sweetness from the fresh corn and nice chewiness from the hominy. I used what was available, butter and sugar corn, yellow hominy and white potatoes. I also omitted the cream out of preference. Summer in a bowl! I used The fast version in an instant pot but this could easily be done in a stove top pot as well.

  • Mashed Yukon gold potatoes

    • southerncooker on July 20, 2020

      While everyone enjoyed the potatoes with the stew, from p. 233 they said not as much on their own. Could have been my fault. I made a recipe and half to serve 6 and don't think I should have doubled the water. Too much liquid when finished. Instead of drying up liquid on sautee I had to drain first before continuing with recipe

  • Mushroom and toasted sesame noodles

    • southerncooker on July 17, 2020

      I did deviate from recipe a bit. I was out of sesame seeds. Instead of udon noodles, I had planned to use the suggested linguine, but my store was out, so ended up using fettuccini. For the oyster sauce I mixed up some extra hoisin, black soy sauce, and Red Boat fish sauce, and instead of shallots some sweet onion. I only used 2 Tablespoons chili-garlic sauce, but it was super spicy. Hubby and I opted out of the optional hot chili oil on finished dish, but son added some to his. It was good, but son thought a little too sweet.

    • SACarlson on May 16, 2020

      I'm not generally salt-sensitive, but I found this recipe to be rather salty.

    • Skamper on May 01, 2020

      I used brown rice noodles. Made half batch with no problem. I made this a few days ago and already can't remember much about it. It was ok I guess?

  • Tuscan beef and black pepper stew

    • southerncooker on July 20, 2020

      I used instant pot. I realized when I started making the stew I only had one cup red wine, so I used it plus dry red vermouth for the other cup. Son and hubby don't like rosemary very much, so I used herbs de provence instead. Has ton of pepper and garlic in this which adds a ton of flavor. The stew was liked by all, especially that gravy over the potatoes p. 14. I also cooked green beans and homemade biscuit rolls to go with. Delicious Sunday supper.

  • Coconut rice with red beans and scallions

    • okmosa on September 25, 2020

      I don’t think this tastes much like coconut but I also haven’t had the original dish, resanbinsi from Honduras/Nicaragua, that it’s based on. I would cut the oil in half, too. The instant pot cooking time and process were good, though. I’ll look up the real resanbinsi now to see how it’s different. ;)

  • Butter chicken

    • SACarlson on May 16, 2020

      This was good, but I did miss the cream and added a bit at the end. I prefer the Cook's Illustrated recipe or the one that was reprinted in the New Yorker.

    • imaluckyducky on July 31, 2020

      4 stars. The base of this recipe is good - there is some depth of flavor although I think it could benefit from a heavier hand on the spices and salt. You will need more lime than you think. The recipe as written is super-saucy, and adding the pulverized cashew "milk" made for much longer time needed to reduce the sauce. For some strange reason my chicken completely shredded in the cooktime as written. Tastes much better the next day.

  • Beef stew with paprika and caraway

    • jbny on July 04, 2020

      Delicious! Fine to use less meat, keeping other proportions as is (maybe just a little less broth).

  • Steamed whole cauliflower with harissa and mint

    • jbny on June 28, 2020

      no texture. lots less cooking time? or just don't steam cauliflower.

  • Steamed whole cauliflower

    • jbny on June 28, 2020

      made one of the variants. Don't bother, unless you are recovering from a dental operation. It's textureless. maybe good if you plan to mash it.

  • Caramelized carrot soup with fennel seeds and cumin

    • uk2nl on June 17, 2020

      Lovely and very carroty (is that a word? ??). I think it needs a little kick when serving and added a small splash of hot sauce.

  • Brown basmati rice pilaf with spiced beef and green beans

    • lou_weez on July 29, 2020

      This was a good, not mind-blowing, mid week meal. I cooked my beans on the BBQ while the rest of the meal was cooking to reduce time.

  • Peruvian-style arroz con pollo

    • lou_weez on October 06, 2020

      Took Skamper's advice and doubled the cumin, could possibly have tripled the quantity. We all really enjoyed this as a midweek meal. Go easy on the salt as there is a lot in this dish. I would make this again.

    • Skamper on May 01, 2020

      This was good but could have used more spice. Not 100% sure there will be a next time, but if there is, at least double the cumin and leave the seeds and ribs in one jalapeno. Edited to add that this froze very well. I added some extra cumin and red pepper flakes as it reheated.

  • Risotto with sausage and arugula

    • lou_weez on August 06, 2020

      Doubled the amount of sausage as well as the cooking time as my rice was not cooked in 3 minutes. Great, easy mid-week meal.

  • Lemony orzo with chicken and arugula

    • bwhip on July 28, 2020

      Just okay for us. Somewhat gooey and bland.

  • Chicken biryani

    • bwhip on August 25, 2020

      We enjoyed this very much. Prep is simple, and the dish has great flavor from all of the interesting spices. The technique of keeping the rice on top while in the pressure cooker, and then letting it rest for 10 minutes under a towel when finished worked very well. Easy for a weeknight, interesting, and delicious.

  • Pork, corn and butternut squash stew

    • bwhip on August 12, 2020

      Very good depth of flavor. Pretty easy to put together, relatively quick with the pressure cooker. Pork was delicious and super tender. Definitely needed a good bit more salt and pepper at the end. Main complaint is that even though my butternut squash cubes were at least 1” per the recipe, they pretty much turned to mush. As the recipe said, plenty of liquid, so no need to add more.

  • Curried chickpeas with cilantro and scallions

    • Skamper on August 18, 2020

      Second time making this and we've enjoyed both times. First time made exactly as written, second time soaked the beans overnight and skipped preliminary 5minutes in the IP. Second time used a jalapeno with ribs and seeds in place of the serrano.

  • Vermouth-braised chicken and potatoes with fennel

    • Skamper on May 09, 2020

      We both enjoyed this. Next time, after cooking, remove the chicken pieces first and cut them into bite-sized pieces, then scoop up the potatoes and fennel with a slotted spoon. Removed pot and simmered on stove top (Instant Pot says this is a no-no; I'm a rebel) while I made Bon Apetit's polenta cacio e pepe (using much less cheese) in a second pot. The two went very well together. The next day, Mark ate some over brown rice and also liked that. Added some additional salt and lemon juice to the chicken dish before serving.

    • dc151 on October 04, 2020

      This was just so-so for us. The cooking time was too long with the natural release, and the chicken and potatoes were falling apart. I agree with the other reviewer about needing more salt and lemon juice.

  • Spaghetti with sausage, fennel seed and broccolini

    • Skamper on May 01, 2020

      This was delicious. I used all hot Italian turkey sausage and no red pepper flakes. Used high protein pasta and cooked in IP for 4 minutes.

  • Steamed whole cauliflower with miso and honey

    • Skamper on May 16, 2020

      Meh. There are just way better ways to prepare cauliflower than steaming.

  • Indian chicken and cilantro stew

    • Skamper on May 16, 2020

      I liked this more than Mark did. Made a half batch and was concerned there wouldn't be enough liquid so cooked it PIP. In retrospect, don't think this would have been a problem. Next time, add some kind of tarka.

    • nnirl on June 09, 2020

      This is indeed a stew, quite liquid, but great flavor (and I'm not usually a cilantro fan). Serve in bowls over rice.

  • Dan dan noodles

    • Skamper on June 26, 2020

      This was tasty and we both enjoyed it. I made a half batch for two, but after sauteeing was concerned there wasn't enough liquid and I'd get a burn error, so I transferred to pot in pot for cooking. After releasing the pressure I dumped it back in the pot to add in the ginger. A bit of a pain but worth it as I think it would have burned otherwise.

  • Hoisin-glazed baby back ribs

    • Skamper on May 11, 2020

      These were delicious and very easy - no long marinade but wonderful flavor. I used a half batch of sauce for a 3.3 lb rack and it was plenty. I cut the rack in 3 pieces, which worked just fine. My husband balked at being served ribs with pieces of cilantro and green onion stuck to them, and I had to agree they didn't really add anything.

  • Pasta all'Amatriciana

    • amgenove on July 19, 2020

      I cooked this dish as directed, but it came out overcooked. Couldn't taste the pancetta or the sauce.

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  • ISBN 10 0316423076
  • ISBN 13 9780316423076
  • Published Apr 07 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

With slow-cooker and pressure-cooking trends in full steam, millions of households find themselves in possession of not just a slow-cooker or a pressure-cooker, but both, and more, in a single multi-purpose appliance.

MILK STREET FAST & SLOW is the first book showing home cooks how to make the most of every application of their handiest appliance, whether they need a quick tomato sauce in just 20 minutes from start to finish, or a slow-braised roast for a celebratory Sunday evening. Along the way, each of the more than 75 recipes is designed to be cooked entirely inside your multi-cooker or Instant Pot, with timings, ingredients, and techniques to cook each dish using either the slow-cooker or the quick-cooking pressure cooker function, at your preference--so you can enjoy each delicious dish on your schedule.

With the clean recipe design, easy-to-follow instructions, and cookable recipes Milk Street fans have come to expect, MILK STREET FAST AND SLOW will teach any multi-cooker fanatic how to make the most of it--the Milk Street way.


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