There’s no shortage of cookbooks on the Instant Pot to get you familiar with it. With all the books, there are plenty of ideas, tips and advice along with lots and lots of recipes.
Many of these books are all-around good reads that will give you the basics of what you need to know. You will also find plenty of ethnic recipes, everyday
recipes and even desserts.
And so, if an Instant Pot (or other multi-cooker) found its way under your tree, here’s a peek inside a few cookbooks to help you get started.
“The Essential Instant Pot Cookbook: Fresh and foolproof recipes for your electric pressure cooker” by Coco Morante (Ten Speed Press, $19.95).
WHAT: Coco Morante runs the Instant Pot Recipes Facebook page and has her own blog, leftyspoon.com. Morante provides more than 75 recipes with chapters on breakfast, beans and grains, soups and chilies, poultry, beef and pork, vegetables, side dishes and desserts.
BEST ASPECT: The cooking charts for meats, poultry, vegetables, rice and grains, beans and lentils are extensive. Morante provides, adapted from Instant Pot, cooking times, soaking times, pressure release options, fresh and frozen cooking times for vegetables.
RECIPE TO TRY: Chicken Cacciatore.
“Instant Pot Miracle: From Gourmet to Everyday, 175 Must-have recipes” (Houghton Mifflin Harcourt, $22.99.)
WHAT: This book features recipes that use all the functions of the Instant Pot. The authors give an easy-to-read rundown on how to use the Instant Pot from the basic functions to pressure cooking to slow cooking to sautéing. All the recipes, they write, are tested using the 6-quart Duo, 7-and-1 Multi-Use Programmable Pressure Cooker. There’s plenty of full-color photos and recipes range from Chai-spiced Breakfast Quinoa with Berries to Italian Cocktail Meatballs to Asian-style Steamed Fish & Vegetables.
BEST ASPECT: Recipes are held to one page and the prep time, function, closed pot time and total time are clear at the top of each recipe. Within the recipes, functions to choose are in bold.
RECIPE TO TRY: Mushroom and Spinach Risotto.
“How to Instant Pot: Mastering all the functions of the One Pot that will Change the Way You Cook” by Daniel Shumski (Workman Publishing, $16.95).
WHAT: Breezy, can-do style of explaining what you need to know about all the functions of an Instant Pot. Shumski provides an in-depth look at Instant Pot’s sauté option, which is one of the appliance’s best functions. Specifics are listed for heat setting temperatures and best uses for the sauté function. What’s also helpful is the timings for all the preset functions, if you use them.
BEST ASPECT: The chapters are divided by function (pressure cooker, slow cooker, rice maker, yogurt maker and steamer) with how-to and tips on each function.
RECIPE TO TRY: Beef Barbacoa Tacos.
“The Art of Great Cooking with your Instant Pot” by Emily Sunwell-Vidaurri (Page Street Publishing, $21.99).
WHAT: More than 80 recipes that are gluten-free and touted as “more nutritious” using an Instant Pot. Vidaurri’s food blog is Recipes to Nourish and all the recipes in this book are designed to “… support your family’s wellness with real, nutrient-rich and gluten-free ingredients.” While the recipes call for using specifics like grass-fed butter or ghee, grass-fed beef and sustainable fish, they are easily adaptable. Recipes offer tips, techniques, ingredient suggestions and a full-color photo.
BEST ASPECT: Dessert and breakfast chapters are appealing. There are breakfast stratas and fritattas, cheesecakes and bread pudding.
RECIPE TO TRY: Lemon-Thyme Ricotta Cheesecake.