• Ganga108 on September 02, 2025

  HOW TO MAKE A BASIC STOCK, P324, with variations for poultry, red meat, fish and shellfish, and cheese rind stocks. (Omitted from the index). Made a vegetable stock with the timings on P325 on 9/25.

Notes about Recipes in this book

• Buttery tomato soup

  • DeborahG on October 26, 2023

    Fantastic soup. So easy and delicious and a great way of hiding a range of vegetables in what looks like tomato soup, so ideal for kids who may be a little veg averse. I’ve lost count of the number of times I’ve been asked for the recipe. There are also variations with lentils and a vegan one which uses coconut milk.

  • Ganga108 on May 24, 2024

    Lovely to have the recipe for this take on a classic buttery Tomato Soup from Marcella Hazan. I used fennel bulb instead of celery, and used a combo of tomatoes, tinned tomatoes and passata. Also made the lentil and spice variation, so there is plenty of soup for the weekend and the freezer. We love tomato soup, and the combo of tomatoes, butternut and carrots is delicious.

  • emma_clare on November 11, 2024

    Have made this several times and it's been a hit every time. Comforting, warming, rich and very easy to make - what's not to love!

  • nomeshk on January 25, 2026

    Incredibly easy to make, essentially a dump and cook meal. It does take a very long time to release pressure naturally, so factor this in.

• Tomato and red lentil soup

  • Pimlicocook on October 22, 2022

    Couldn't be easier to make: delicious, with a bit of a zing from the spices and ginger, and a glorious colour, too. Did not add (optional) pepper, but otherwise as per recipe.

  • Ganga108 on May 24, 2024

    This is the variation of the Buttery Tomato Soup. Delish! I made plenty for the freezer too. Used a combo of tomatoes, tinned tomatoes and passata. Replaced the celery with fennel bulb as that is what I had.

• Spiced pumpkin and lentil soup

  • Ganga108 on August 11, 2024

    This is an easy "dump and go" soup - put everything in the pressure cooker and press Go. I made as-is except added some herbs and a turnip (which I think enhances pumpkin soup). If you are using and Instant Pot, you might like to add a minute or two to the cooking time. NOTE THAT THE RECIPE CAN BE MADE WITH sweet potatoes, butternut or pumpkin (either in a mix of 2 or more or on its own). Or can be made with Jerusalem artichokes and mushrooms as in the variation recipe with a separate indexed recipe.

  • Ganga108 on April 13, 2025

    I used this basic recipe to make a beetroot soup instead of pumpkin. The beetroot was fermented beetroot left over from making beetroot kvass. I added tomatoes and purslane, both from the freezer, and a couple more spices/my powder mixes. Actually, it is hearty, slightly spicy (for me), and nice. In the IP I cooked for 7 mins with FNR.

• Jerusalem artichoke, mushroom and lentil soup

  • Clog on November 12, 2022

    Excellent flavours. Easy to make, and quick!

• Potato and white cabbage soup

  • Ganga108 on September 21, 2024

    I wanted to make this with celeriac (an alternative to the recipe), thinking I had some in the freezer. I must have used it, as I can't locate the pack :( so have used a wedge of butternut (from the freezer) and potatoes. Also from the freezer, I found some bean stock while hunting for the celeriac. I've added a few herbs and other bibs and bobs that were sitting around on the kitchen bench waiting to be used. This soup is incredibly easy to make. I might forgo the cream or add some coconut cream or cashew cream instead. #DairyFree atm. >>> UPDATE: Goodness the soup is good. I have not blended it yet, serving as a chunky soup. It'd be great with added chickpeas, which I will do for tomorrow. Any leftovers will be blended as intended.

• 1-minute green soup

  • Ganga108 on November 14, 2024

    Easy, nice, good way of using up left over greens. I added ginger and turmeric to this one, and next time I will make the Spiced variation on the same page.

• Broccoli and cheese soup

  • EmmaJaneDay on April 15, 2022

    This was very tasty. I used double the weight of broccoli, as I bought 2 large heads assuming since it was ‘broccoli soup’ there would be quite a lot of broccoli in it, and just one of my heads was 400g+, and baby spinach leaves. I also cooked for 2 mins as my broccoli stalks were quite chunky. Did not season. I like this enough to repeat exactly :)

• Cauliflower cheese soup

  • nomeshk on February 07, 2026

    Very quick and easy. Had to add some extra stock because my cauliflower was large. Used a mixture of parmesan and mature cheddar.

• Spiced lentil soup with greens

  • Futuregirl23 on March 02, 2023

    Absolutely delicious and so easy. Made 4 generous portions.

  • MollyB on November 13, 2023

    Very nice soup, made with French green lentils and chopped kale.

  • Ganga108 on October 03, 2025

    Easy and a lovely soup. So delicious! I added some additional veggies. Best on the day it is cooked.

• Kale and chorizo soup

  • Pimlicocook on December 07, 2022

    Super quick and delicious: this will become a staple, especially in the cold winter months. I used floury potatoes and they were perfectly cooked and still held their shape.

  • Fazlet on June 09, 2024

    Also great with silverbeet!

• Smoked haddock chowder

  • Pimlicocook on March 08, 2024

    Perfectly poached fish and soothing flavours. I used sweet potato (probably diced a bit too small as didn’t hold its shape), sweetcorn and dill, and it was delicious. Similar to Gill Meller recipe I’ve made many times and love; his addition of a soft egg would have worked well here too.

• Spiced lamb and lentil soup

  • Celia88 on April 02, 2023

    Can be made with just vegetables, or substitute chicken or leftover meat for lamb.

• Coconut broth with pork and prawn balls

  • Ro_ on February 07, 2024

    This was quite nice, but it was also quite a lot of faff, and I'm convinced it's that much better using a pressure cooker for this recipe than just doing it in a normal saucepan. I have made many other similar recipes that were just as (if not more) flavourful and less faff. I'm not sure whether I liked the pork and prawn balls or not.

• Kimchi soup

  • Pimlicocook on December 22, 2023

    Love this soup.... I don't eat much meat, so I usually make it with aubergine and mushrooms and add some greens (spinach works really well) at the end. I've just used water - the kimchi makes for a clean, tangy and just the right amount of spicy broth - and haven't needed to add soy of chilli sauce. Will experiment with chicken stock and also make the pork version at some point. Highly recommended.

• Ribs kimchi soup

  • Pimlicocook on March 26, 2025

    Excellent use of leftover Korean-style ribs.

• How to boil eggs in the pressure cooker

  • Ganga108 on November 16, 2024

    I tried this method after the the 5:5:5 (HP) method touted on the Instant Pot FB group but it didn't work for me. 2 of the 4 eggs cracked. I used eggs from the fridge so next time will try room temp eggs. The eggs were almost perfectly cooked - I'd add another 30 secs next time. But I don't find peeling them to be any easier to boiled eggs on the stove. This is usually the main reason for cooking them in the IP, but I am not finding that. Mind you, it has been 20 yrs since I boiled eggs, IP or stove top, so I will try IP again and try stove top. (UPDATE: I finally had success with a 6:5:5 method for my instant pot with fridge-cold eggs - peeled extremely well.)

• Savoury bread pudding 1

  • krista_jo on November 30, 2022

    If you are worried about texture, don't be. This is awesome! Made as written but subbed parmesan for cheddar. A highly delicious breakfast. Will make again.

  • krista_jo on July 22, 2024

    This is really, really delicious.

  • krista_jo on January 04, 2026

    We've made this many times, bacon or sausage works, I often add some herbs too. A good dish to use up leftovers.

• Savoury custards

  • Celia88 on April 02, 2023

    Can add enoki mushrooms, cooked prawns, chicken in soy sauce and spinach leaves for texture. Can substitute some of the liquid with cream or add cheese for a creamier version.

• Spiced potato and spinach with eggs

  • Celia88 on April 02, 2023

    Can substitute fresh chard or kale for frozen spinach. Can substitute chopped tomatoes for frozen spinach.

• Beef, barley and split pea soup

  • hbakke on May 08, 2023

    Easy, tasty soup. The added mustard to serve adds a nice sharpness combined with the natural sweetness from the root vegetables. I would make this again.

• Roast beef with onion gravy

  • Ro_ on October 20, 2024

    This was a big disappointment. I added more stock and wine than stated, but my Ninja still couldn't come up to pressure, but just in the time it took to try and fail, I already noticed a burning smell and sure enough the onion "gravy" at the bottom had got really burnt by the time I opened it back up. The beef was also much too cooked for my liking (again, this is just in the time it took to try and fail to come to pressure). I will not try this method again for roast beef.

• Beef or venison casserole

  • Pimlicocook on December 13, 2024

    I made ragu variation and it was fantastic: a sort of high-end bolognese that uses diced beef rather than mince. Leftovers were great, too. Will make again.

• Spiced beef in coconut

  • Ro_ on January 15, 2024

    This was tasty and worked really well in the pressure cooker. The whole thing took about an hour, counting prep, cooking time, and time waiting for pressure to naturally release. The flavours were nice but I think there are other similar curry recipes that I prefer.

  • Pimlicocook on December 13, 2024

    Delicious; leftovers possibly even better! Will make again.

• Beef goulash

  • Ro_ on February 27, 2025

    On the plus side, I thought it might catch and burn because there wasn't much liquid, but it was fine and it cooked through perfectly in the allotted time. On the other hand, the flavours were somehow lacking (something I kind of find with a lot of recipes in this book). I'm not sure I'd make it again, though to be fair the sour cream did give it a real lift. PS: I didn't bother with the initial step of pressure cooking the peppers for 1 minute, I just did them with the sear function.

• Quick chilli con carne

  • Charlotte_vandenberg on January 18, 2023

    Easy and nice. Did reduce the liquid a lot (after releasing the pressure the chilli looked like soup).

  • Beth891 on January 25, 2025

    The chilli itself is delicious but I just can't get it to work in my instant pot, I've tried twice now and it's activated the burn alarm both times. First time I assumed it was my stock cube thickening the sauce too much but I tried again missing it out and it did the same thing. I was able to save it both times but it's definitely not worth the hassle! Tasty but need to find a work around to stop it scorching on the bottom as otherwise it's not worth it as it doesn't end up that speedy!

• Pressure-cooker tamales

  • AliCox on May 28, 2026

    If using corn husks make sure you use the smooth side or they'll stick, carnitas mix is delicious though

• Meatloaf

  • Beth891 on November 20, 2024

    This is so good, a bit like a bacon cheeseburger without the bun! I made a couple of changes, a few handfuls of panko rather than fresh breadcrumbs, slightly more bacon (120g- half a pack) and no chilli in the glaze but otherwise made as recipe. Served with mash and peas, it was delicious and liked by all! It would be really easy to make this gluten free by subbing oats for the breadcrumbs. A new favourite and one to make again!

  • Pimlicocook on January 03, 2025

    I made half the recipe and must have put in too much cheese/not sealed it in properly because a lot of it oozed out. That said, it was very tasty and easy to make.

• Slow-roast lamb

  • Ro_ on January 02, 2024

    This gave lamb with a nice cuisson, but I found the flavours a bit bland. I'd use the method again, but I think with different aromatics.

• Braised lamb with apricots and rosemary

  • Pimlicocook on April 02, 2022

    Almost embarrassingly quick and easy for something so good. I made half the recipe, though was generous with the apricots, and served it with buttered couscous, as suggested, and green beans. My lamb might have benefited from just a minute or two longer, but even so it was tender and delicious. This is my first recipe from the book, which arrived a couple of days ago, and there are, literally, dozens of recipes I want to try.

• Char siu

  • Futuregirl23 on March 07, 2023

    This is absolutely delicious. I misread the recipe and marinated it overnight first (the author was saying there’s no need to) but it certainly didn’t hurt. Really delicious. Used it in the ramen from the same book, and tomorrow I’ll be doing it with the basic fried rice recipe.

  • Ro_ on October 29, 2024

    Agree with the comment, this was a great recipe, probably the best I've made from this book so far. Simple and really delicious, everyone enjoyed. I ended up with a lot of leftover liquid, which I've frozen and will be easy to use up in other dishes in the future?.

  • Beth891 on April 13, 2025

    Delicious! I used more pork than the recipe as I had a shoulder joint to use so I cut it into thick slices. I used the same amount of the sauce ingredients but I didn't add star anise, instead adding a heaped tsp if Chinese 5 spice, topping it up with a little water as recipe. As I had more pork I gave it 25 mins and it was delicious! I would definitely make again and fully recommend.

• Pork and greens with orange and chilli

  • Pimlicocook on September 17, 2022

    Easy and delicious, though my pork was a little dry; I made half a portion and I may have ended up with too little sauce. Made with purple sprouting broccoli, which was perfectly cooked, and served with brown rice.

  • Ro_ on October 14, 2024

    I made this with pork belly. It was a "nice enough" recipe but not one I'd rush to make again. I used chilli bean paste for the chilli paste. I used pak choi, but I think it'd actually be nicer with brocolli. I couldn't really taste the orange.

  • emma_clare on January 11, 2025

    I made a double batch of this, and left out the chilli as I was feeding kids (but served with chilli sauce on top for the adults). I did not steam the greens in the dish but instead cooked them separately, just to save time. Overall I thought it was a solid dish - easy to make and nice flavour combination. However I wouldn't call it a 'showstopper' as described in the intro. One to keep on the rotation as good for making in advance, good for freezing, pretty kid friendly... But not one for serving to guests IMHO.

• Korean-style braised pork ribs

  • Pimlicocook on March 24, 2025

    I cooked my ribs for 40 minutes and they were perfect, falling off the bone. I'd up the gochujang next time, having used around 2 tablespoons of Waitrose's. Looking forward to using leftovers in the kimchi soup in the same book - the veggie version is already a favourite.

• Chorizo with potatoes and vegetables

  • Fazlet on April 16, 2022

    Fantastic. Used leftovers to make breakfast burritos.

• Pork and dill meatballs with braised buckwheat and beetroot

  • EmmaJaneDay on April 11, 2022

    This was ok. This did not have the lovely red that the photos have. Next time I will use less dill in the meatballs (how much is a small bunch?), stock instead of water, more beets and less kale. Huge hit with my teenage son’s best mate though.

  • Ro_ on November 27, 2024

    I really enjoyed the softness of the meatballs in this dish. However, I wanted more buckwheat, and the flavour profile was a little bit one note. I would make the meatballs again, but maybe try some different flavours.

• Chicken with lettuce, leeks and peas

  • Pimlicocook on April 24, 2022

    Lovely flavours and beautiful colours - spring on a plate. Was cooking for one: two chicken thighs and half the recipe veg was a generous serving, but still light. Very quick and easy, too - will make again.

  • Celia88 on April 02, 2023

    Can substitute artichoke hearts for lettuce. Can substitute asparagus for lettuce, or use it in addition. Add new or salad potatoes to turn into a one-pot.

  • krista_jo on July 22, 2024

    I bought the cookbook because of the photo of this recipe; it was only okay. Fortunately nearly everything else we've made from this book has been great.

• Pulled chicken for tacos

  • Ro_ on January 23, 2024

    I bought a whole chicken, used the breasts and legs for this recipe and added two extra thighs. It gave me plenty of chicken for a taco dinner, enough for three people with huge appetites or four with normal appetites. Overall this was a solid recipe but I would have liked a touch of sweetness somewhere and there was potentially a little bit too much tomato for my taste. I simmered it down a lot after the pressure cooking to get rid of the liquid which worked well.

• Chicken with olives and preserved lemon

  • Fazlet on June 09, 2024

    Beautiful tagine with lots of sauce. I use some to make couscous instead of water.

• Chicken legs with Marsala

  • Ro_ on January 29, 2024

    I found this a little bit bland, even after adding plenty of salt and pepper. Not sure I'd repeat.

• Duck leg curry

  • Rabates on May 06, 2026

    Needs slightly longer under pressure to get to falling off the bone texture. Maybe another 3 minutes or so. Used lime leaves instead of curry leaves to add to the Thai feel. Very tasty.

• Prawns and feta in tomato sauce

  • Futuregirl23 on February 17, 2023

    This is beautiful. It says it serves 4 but we split it two ways with a baguette and some salad. Gorgeous.

• Fish with paprika potatoes

  • Futuregirl23 on May 11, 2023

    This is delicious. I used the smaller amount (1/2 tsp) of paprika suggested but I think it could have taken a bit more. I served with some lovely focaccia bread to mop the plate with, and nice fresh veggies. Will make again!

  • Pimlicocook on December 14, 2023

    A great technique to make a really quick, flavoursome and perfectly cooked one-pot fish dish. I used cod and shelled prawns, vermouth instead of red wine, and green rather than black olives, because that's what I had on hand, and it was delicious.

• Steamed whole fish with ginger and garlic

  • Fazlet on June 04, 2022

    Fish cooks beautifully but prefer greens cooked separately

• Fish en papillote

  • Pimlicocook on July 01, 2024

    The flavours are lovely and it’s ever so fast and simple - but, cooking for one person, my salmon was still almost raw and the green beans a bit too crunchy (though potatoes were perfect), so I will add another minute to the cooking time. Definitely worth giving it another go.

• Squid with white beans and 'nduja

  • Futuregirl23 on April 05, 2023

    Absolute taste sensation!

• Winter minestrone

  • Pimlicocook on January 29, 2025

    Happened to have all the ingredients, minus the wine, and it was a fantastic way to use up lots of odds and ends. My first time cooking pasta in my pressure cooker, too, and it came out perfectly. Will make again.

• Creamy sausage pasta

  • Pimlicocook on February 02, 2025

    Quick, easy and very good. Cooking for one, I used one sausage (100g, around 2x recipe) and a large handful of chopped cavolo nero. Even without the red lentils, the finished sauce was creamy enough. Had to add an extra minute to cooking time for pasta to be perfectly at dente, but making everything in the pressure cooker really does make for a speedy meal that tastes like it took much longer. Next time I will season before cooking, rather than at the end.

• Ramen

  • Futuregirl23 on March 07, 2023

    This is an absolute treat. So simple to make. Earlier in the day I made the char sui pork from the same book and used it in the ramen, absolutely beautiful.

• Short- and medium-grain rice

  • Ganga108 on May 19, 2024

    Brown rice: Bottom paragraph P183. Doesnt' specify (sigh) but will work with HP, full NR.

• Kitchari

  • Pimlicocook on July 04, 2023

    Delicious and easy. I made half a recipe with added sweet potato, finely chopped, and around 180ml of water (small pressure cooker), which left it perfectly cooked. Would try with more water for a slightly soupier version; might be tempted to add some baby spinach to it for a one-pot with greens.

  • Ganga108 on March 10, 2025

    Easy, flavoursome, but not as good as I make in the Instant Pot- PIP - or in the (other brand) rice cooker. Having said that, I always allow the mustard seeds to pop first to avoid bitterness, then add the other spices and veg. Saute them for a moment or two and add the rice and lentils. Also added some hot spices for a little heat. I like it a little soupy with soft rice so followed instructions re the water and cooking time..... but it turned out claggy. I'll play around with it to see if I can improve the texture.

• Chicken congee

  • Ganga108 on June 27, 2024

    I cook congee in the Instant Pot for 30 mins and do a full NR. This best approximates congee that I used to cook on a stove pot. A recipe for this is on Amy and Jacky's website - Amy and Jacky do a great deal of testing of recipes to get the right time for the Instant Pot, and it is one of the few websites I trust for IP timings. (I can't imagine that 15 mins would be sufficient for a true congee - or at least a congee the way I like it.) I don't use the chicken but will use vegetable stock, and top with condiments including soy sauce, sesame oil, Chinese black and/or red vinegars, crispy fried onions and chilli crisp. Plus anything in my fridge or pantry - anything is fare game.

• Seaweed and mushroom rice bowl

  • Fazlet on June 09, 2024

    Fabulous! I use this rice as a base for any type of sushi bowl.

• Keema biryani

  • JessicaRFisher on July 07, 2023

    I only realised after I'd started that I was missing the lentils and ginger so had to improvise a bit, and reduce the water. It was delicious nonetheless and I'll definitely make again.

  • Fazlet on January 11, 2026

    This is brilliant! Freezes well too!

• Risotto

  • krista_jo on September 24, 2023

    This no-stir risotto was quick and delicious. It was a little runny when I removed the lid but after it sat for a couple of minutes the texture improved. I was a risotto purist but this makes it easier to put on the table more often.

  • krista_jo on July 22, 2024

    I was skeptical of this recipe because (a) you don't stir it and (b) without evaporation, would it absorb the correct amount of liquid? When I opened the lid it was too runny and my heart sank, but after a minute or two the liquid had magically absorbed. Was this the best risotto ever? No. Was it good enough for a weeknight? An emphatic yes.

• Citrus risotto

  • Pimlicocook on April 07, 2024

    Perfect risotto ready in 6 minutes flat, to which I added pan-fried salmon, shredded baby spinach and artichoke hearts (from a deli pot) at the end with the butter. The artichokes made all the difference, because salmon and spinach always feels disappointingly bland to me. Used vermouth, bay leaf and water, as that's what I had on hand, as well as lemon zest and a squeeze of lemon (as per recipe),

• Rice with squid and chorizo

  • stepharama1 on August 01, 2022

    Excellent flavor!. The squid cooked very well under pressure! I made the black rice variation and increased the amount of chorizo by an ounce or two.

• Braised quinoa and butter beans

  • Ganga108 on May 19, 2024

    A fail for the instant pot. The IP Duo needs 1.5 cups water, and even tho I increased the water, the dish was quite thick (from the quinoa) while still on the saute mode; it didn't want to come to pressure. I turned it off after a while, thinking the quinoa must have cooked by now, and let it NR. It was only just cooked, and I would have preferred longer. Very thick. Unexciting vegetarian dish.

  • Ro_ on November 05, 2024

    I used more water than stated, because I find that the book often skimps and dishes turn out dried out. This worked well, and the quinoa was cooked well, but slightly too soggy - I guess this would be trial and error to get right. I did enjoy the flavour profiles of this dish, but if I made again I'd just do on the stove top, it's not like quinoa takes that long to cook anyway.

• Giant couscous salad

  • Ro_ on July 01, 2024

    This was one of those recipes where it seems more faff to do it in a pressure cooker than just cook it all normally, it wouldn't have taken that much longer. The finished result was nice enough but nothing that special, I think it needed more dressing.

• How to cook beans

  • Ganga108 on August 31, 2024

    This section includes the method for quick soaking and cooking beans, and the Basic timings for beans. As she notes, the basic timings can vary a bit depending on the age of your beans plus the pressure cooker you are using. The other bean-cooking guide that I trust has longer times for some beans, and the Instant Pot usually needs a bit longer than other PCs. So I start towards the upper end. [UPDATE: I have used her guides here for lots of beans and pulses, and timings are very good. I follow her process on pp 208-9 for flavoursome, great results each time.]

  • Ganga108 on August 31, 2024

    Cannellini beans - cooked perfectly following her instructions with quick soak. There were quite a few wrinkly beans left after the quick soak, so I pressure cooked them in the InstantPot as directed, but for 9 mins rather than 8, and they were perfect. Next time I might increase the quick soak time by 1 min (to 3 mins) and pressure cook for 8. (Eating some of the beans warm from the pressure cooker, using her mini directions in A Pot of Cannellini Beans (a couple of pages over) and the rest go into recipe-sized bags in the freezer.

• A pot of cannellini beans with garlic and parsley

  • Ganga108 on August 30, 2024

    Recipe note says also works borlotti beans, pinto beans and butter beans.

  • Ganga108 on August 31, 2024

    I quick soaked the cannellini beans as directed. There were quite a few wrinkly ones still, too many to remove, so I cooked them for 9 mins, NR in the Instant Pot, drain as soon as pressure goes down. They were perfect.

• Red rice and peas

  • Ganga108 on December 16, 2024

    A good side dish and a good way to get more dried beans into your diet. Easy once the kidney beans are cooked (see previous recipe).

• A pot of black beans

  • Ganga108 on November 24, 2024

    Perfect, just what I wanted. Black beans with aromatics and spices, cooked beautifully, and enough left for the freezer, or to turn into soup using the recipe on the same page. I soaked the beans for 8 hours instead of the quick soak that the author uses.

• Black bean and brussels sprout tacos

  • Celia88 on April 02, 2023

    Can substitute Brussels sprouts for any suitable green vegetable, squash or cauliflower.

• Masala beans

  • Ro_ on February 07, 2024

    Not a huge fan of these - they were missing something to take them to the next level. I had run out of tamarind which didn't help (added lime juice and a few more spices instead) - there are other Indian bean recipes I prefer.

  • Ganga108 on March 22, 2025

    Not really an Indian recipe - rather beans with spices. Still, it is an easy meal to pull together if the beans are pre-soaked, and nice with rice and a veg side. Leftovers on toast for breakfast :) In the Instant Pot I cooked it 12m HP with full NR. I'd love to make it with rajma (kidney beans) next time.

• Beans braised with chorizo and black pudding

  • Ro_ on June 12, 2025

    I made this with French black pudding (boudin noir) and hadn't taken into account the fact that when cooked it retains no form at all and just turns to mush. So I had to switch up the method a little and abandon the idea of pan frying it in slices. The overall taste of this was OK but I found it quite salty. I'm not sure I really liked it enough to repeat. It also needs to be served with someone like rice, green vegetables or a baked potato IMO, to make a complete meal.

• Black-eyed peas with chipotle, squash and kale

  • Pimlicocook on November 16, 2023

    Hearty, delicious and ready in 2 minutes, with cooked pinto beans instead of the peas. I used some leftover cooking chorizo instead of bacon, but I don't think it added much as the chipotle flavour dominated. I used more squash and kale and fewer beans, but in this respect it's a very flexible recipe. Will make again.

• Braised beans with anchovies and greens

  • Pimlicocook on April 02, 2022

    A winner in minutes. All the ingredients I love coming together in a matter of minutes for a delicious, quick supper. I did drizzle with olive oil because, why not? My second recipe from this brilliant, newly arrived book.

  • Ro_ on March 06, 2024

    I was surprised by how much I enjoyed this dish. I used savoy cabbage as the greens, and it all worked very well and was extremely moreish. It's substantial enough to be a main dish really, though I suppose it could also work as a side to something light in itself like a chicken breast.

  • krista_jo on July 22, 2024

    This is so good. We have made it with different beans and different greens and it's delicious every time.

• Chai

  • stepharama1 on August 30, 2022

    Quick, yummy and energy efficient way to make chai tea!

  • Fazlet on January 11, 2026

    In this recipe into there is also a note on making iced tea - highly recommend making it too. Not bitter and super easy.

• Old-fashioned bread pudding 2

  • krista_jo on July 22, 2024

    Oddly I had all the ingredients for this on hand. It is stodgy, as noted, but quite good. We enjoyed it with some fresh berries on top to provide contrast.

• Quick tomato sauce

  • krista_jo on July 22, 2024

    I should have known this wouldn't work. The sauce can't thicken because there is no evaporation in a pressure cooker. The best you are doing here is flavouring the tomato juice a bit. Not meaningfully better than just using a can of tomatoes as-is in your recipe.

• Roast aubergines with miso and honey

  • Ro_ on February 07, 2024

    This recipe didn't really work as there wasn't enough liquid in my (4.5l) pressure cooker, even though I used slightly more than the recipe stated, and it couldn't come up to pressure. I sorted it out in the end, but it had got a little charred. The flavours were OK, but there's a Nadiya Hussein recipe for doing something very similar with an aubergine in the microwave, and to be honest that's a lot less faff.

  • Fazlet on June 09, 2024

    I put this on the trivet and it cooks perfectly. Great with the seaweed and mushroom rice.

• Quick korma

  • hbakke on April 21, 2023

    This didn't look the most appetizing and had a somewhat gritty texture from my not-so-finely ground almonds, but it was delicious. This is a pretty versatile recipe since I threw in the entire head of cauliflower and 3X the amount of green beans and it still turned out well. I will make this again and probably use whatever veg I have on hand and maybe use a spicier curry powder.

  • Pimlicocook on December 02, 2023

    Very good. Used red peppers, butternut squash, cavolo nero, chickpeas and cauliflower. Cooking for one, I needed more water than specified (topped up a couple of times to make sure it was creamy rather than dry). Garnishing with green chillies (as well as coriander and a squeeze of lime) lifted the dish. Really flexible recipe - a good way to use up what’s in the fridge.

• Lentils and wild rice braised with lamb and greens

  • AliCox on May 31, 2026

    Super easy and tasted great, a filling one pot dish where lamb is the star

• Roast cauliflower or broccoli florets

  • Pimlicocook on October 19, 2022

    A great way to make super-fast, tasty broccoli (will be trying cauliflower next). Used it to top Anna Jones' carrot socca (in her One Pot book) together with some feta - a delicious and healthy dinner was sorted in minutes!

• Greens braised with tomatoes

  • Pimlicocook on May 27, 2025

    Super quick and easy: I used courgettes and cherry tomatoes (blitzed in the food processor) as a topping for bruschetta.

  • Ganga108 on May 29, 2025

    I made this because of @pimlicocook's comment. It is *really* quick and easy. I found in the InstantPot it takes 3-4 mins to cook the greens well. The greens were beans and zucchinis, plus a little spinach from the freezer, and I added cooked brown chickpeas as well. The main herb was parsley from the garden, and some mixed herbs I'd dried. A little chilli. Really nice over rice.

• How to cook lentils and split peas

  • Ganga108 on September 01, 2024

    For CHANNA DAL I have found the timings too short for my Instant Pot and the lentils that I use. For example, channa dal takes around 6 mins HP with full NR. (I used 4 mins HP with full NR and they were not quite soft enough in the middle.) So recommend experimenting to get the timings right for your PC. What I did like about her method is that it brought out the natural sweetness in the channa dal, something that is overlooked when it is loaded up with lots of spicy flavours. *** I expect that soaking the channa dal beforehand (which she says is not needed) would mean it would cook in the 2-3 mins specified. *** Some of the other timings seem crazy short or crazy long to me, and will trial them before cooking large quantities.

  • Ganga108 on September 01, 2024

    SPLIT RED LENTILS: The 2 mins cooking time with full NR is far too much time (as expected) - the lentils were mush. Next time I will try bringing to pressure, 0 mins cooking time and full release. This may even be too much and might have to do 10 mins NR. (Will update the comment when I try again.)

  • Ganga108 on January 19, 2025

    PUY LENTILS: the time is too short in my Instant Pot. I increased to 5 mins (unsoaked) with FNR.

• Baked rhubarb

  • Ganga108 on April 11, 2024

    I wanted to make this in the Instant Pot but don't have a ceramic pot that fits. So I took the flavourings and used in Slater's Baked Rhubarb recipe.

• Caribbean sorrel or hibiscus drink

  • Fazlet on January 11, 2026

    Fantastic and refreshing. I add sugar after straining.

• Lemon barley water

  • Fazlet on January 11, 2026

    No real flavour but that might be preference.

• Chickpeas, red peppers, kale and squash in a peanut sauce

  • Futuregirl23 on February 24, 2023

    We loved this. Super simple to make and the addition of the peanut butter at the end really completed it. I wouldn’t change a thing from the recipe as written, it was beautiful and ready in minutes.