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

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    • Categories: Quick / easy; How to...; Breakfast / brunch; Vegetarian
    • Ingredients: liquid of your choice; steel-cut oats; fat of your choice
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    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: butter; steel-cut oats
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    • Ingredients: steel-cut oats; dried apples; ground cinnamon; half and half cream; evaporated milk
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    • Ingredients: bananas; steel-cut oats; ground cinnamon; half and half cream
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    • Ingredients: pearl barley; steel-cut oats; unsweetened shredded coconut; limes; coconut milk
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    • Ingredients: frozen spinach; smoked ham; dried oregano; Swiss cheese; eggs
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    • Ingredients: bacon; yellow onions; potatoes; green-skinned apples; caraway seeds; dried thyme; vegetable broth; heavy cream
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    • Ingredients: chicken broth; potatoes; yellow onions; sour cream; cream cheese; cheddar cheese; scallions
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    • Ingredients: yellow onions; fennel; kale; vegetable broth; canned tomatoes; potatoes; rosemary; sage; soy sauce
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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!

  • Road map: all-American chili

    • Aggie92 on August 08, 2022

      Really good basic chili recipe that tastes like it’s been simmered for hours, when in reality it just takes 8 minutes after the Instant Pot comes up to pressure. Used black beans and ground turkey, and substituted Mexican oregano for regular oregano. I like my chili thick so I stirred in a couple of heaping spoonfuls of masa harina after the cooker did a natural release. May slightly decrease the amount of chili powder next time, maybe 1/4 cup instead of 1/3 cup.

  • 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.

  • 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.

  • 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.

  • The ultimate vegan chili

    • MariaSwe on January 23, 2022

      I halved the recipe because honestly 8 servings of something I might not like and can't taste as I make it is not going to happen. It was ok, a little heavy on the cumin, but otherwise fine. Very easy, just dump and cook with a quick release.

  • Quinoa chili

    • MariaSwe on January 17, 2022

      This was easy to make, just stir together and pressure cook. But it was too hot for me. Maybe the chile powder and the canned green chilis I can get here in Sweden are hotter than in the US? I only used 2 tsp of chile powder instead of the called for 1 Tbsp. I also wasn't too crazy about the texture with the quinoa. Will not repeat.

  • Three-lentil dal makhani

    • MariaSwe on January 20, 2022

      I used half the amount of cayenne and with the rest of the spices the dish had just the right amount of heat. I didn't have brown lentils so I used regular green French lentils instead, which worked fine. Made some naan to go with it and it was a nice meal.

  • Perfect wheat berries

    • hbakke on June 28, 2022

      Easy way to cook wheat berries. I added salt to the pressure cooker to season the wheat berries as they cooked. I would cook wheat berries using this recipe again.

  • Savory-sweet beef and tomato curry

    • Ishie1013 on April 26, 2022

      This was okay. I used Penzeys curry powder, which I like a lot. One thing though. This recipe needed a LOT of added salt. Like upon tasting it at first, I added in a full palmful of kosher salt. It also needs a bit more flavor. I used a secret aardvark hot sauce to spark it up, but on its own, it wasn't great. If you intuit improvements to it, it could take it to four stars.

  • Perfect chana dal

    • Ishie1013 on April 26, 2022

      Not the best recipe. I thought it was just okay at best, and it didn't hold up to even the simplest Indian buffet. My boyfriend liked it. My mom wouldn't eat it. It recycled okay with eggs the next morning, but I'll look for other recipes. The cardamom is a saving grace, which gives it a sweetness that keeps it edible.

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  • ISBN 10 1529362059
  • ISBN 13 9781529362053
  • Published Nov 14 2019
  • Format Paperback
  • Page Count 480
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton

Publishers Text

Fully adapted for UK home cooks with metric measurements

This complete and authorised guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks and even desserts - for every size and model of Instant Pot, including the Instant Pot MAX.

More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionise the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilise the MAX's unique Sous Vide setting.

The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centrepiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customised directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.

These innovative 'road map' recipes for classics such as vegetable soup, chili, pasta casseroles, porridge and more let you customise flavours and ingredients to make each of your family members' favourites. Need dinner in an instant? No problem - more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.

The Instant Pot changed the way you cook. The Instant Pot Bible helps you make the most of it.

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