Additional information
by Alexis Mersel (Author)
From nutritious breakfasts to decadent desserts, Everyday Instant Pot --authorized by Instant Pot--presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you'll find plenty of inspiration for getting the most out of your pressure cooker. The well-tested recipes include all the basics--like yogurt, eggs, jam, rice, beans--as well as dishes for every meal of the day. You'll learn the fundamentals and benefits of cooking various cuts of meat--such as pork shoulder, chicken thighs, or beef chuck--in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles--such as Korean, Mexican, Indian, Thai, and Mediterranean--that work well with it and suggestions for serving. With this comprehensive "building block" approach, and collection of inspiring recipes to draw on, you'll become an Instant Pot expert in no time. Recipe List: Breakfast & Basics:Breakfast Quinoa
Steel-Cut Oats (w/ variations: apple cinnamon; chocolate; banana maple)
Yogurt
Hard/soft-boiled eggs
Baked Eggs with Spinach & Ham
Jam
Baked French Toast
Prosciutto, Potato & White Cheddar Frittata
Rice (white rice; brown rice; wild rice)
Hummus
Polenta
Creamy Mashed Potatoes (buttermilk; Cheddar; horseradish, sour cream; Irish-style)
White beans; Black beans; Chickpeas; Lentils
Chicken stock; Vegetable stock; Beef stock
Bone broth Main Dishes:
Beef
Maple-Bourbon Short Ribs
Korean-Style Sesame Short Ribs
BBQ Brisket Sandwiches
French Dip Sandwiches
Beef & Broccoli
Barbacoa Tacos
Meatballs & Tomato Sauce (with Spaghetti Squash)
One-Pot Pasta with Bolognese Pork
Five-Spice Pork Ribs
Pulled Pork & Green Chile Tamales
Sweet & Spicy Mexican Chile Carnitas (with salsa verde)
Beer (or cider) Braised Pork Sausages (serve with mashed potatoes)
Jambalaya with Andouille Sausage Poultry
Thai Green Chicken Curry
Burmese-Style Noodles with Chicken & Coconut
Pulled Chicken Sliders (with kale & cabbage slaw)
Chicken Adobo Burrito Bowls
Butter Chicken with Cauliflower & Brown Rice
Braised Chicken with Fennel, Oranges & Olives
Turkey Breasts and Stuffing Fish & Vegetarian
Braised Salmon with Lemon & Ginger
Indian Fish Curry
Chorizo & Seafood Paella
Risotto (lemon & basil; artichoke & spinach)
Cheddar & Gruyere Mac-n-Cheese
Artichokes Stuffed with Bread Crumbs & Pancetta
Zesty Wild Rice Salad
Vegetable Ragout Soups & Stews
Chicken Pho with Lemongrass & Bok Choy
Smoky Seafood Chowder
Lentil & Vegetable Dahl
Curried Cauliflower Soup
Fully Loaded Baked Potato Soup
Tom Ka Soup
Pork Ramen
Chicken-Tortilla Soup
White Bean Cassoulet with Sausage & Bacon
Texas Beef Chili
Pot Roast/Boeuf Bourguignon Dessert
Salted Dark Chocolate Peanut Butter Swirl Pots de Crème
Coconut Rice Pudding with Toasted Pistachios
Meyer Lemon-Gingersnap Cheesecake
Apple-Cinnamon & Raisin Bread Pudding
Coffee Crème Brulée
Fudge Brownie Cake
Author Biography
Alexis Mersel is a writer, editor, and taco lover with an extensive background in both print and digital publishing. After spending ten years as an executive in the media industry at Food Network and Martha Stewart Living Omnimedia, she attended Ballymaloe Cookery School on a 100-acre organic farm in southeast Ireland. She is a former adjunct faculty member of NYU's graduate school of publishing, and currently works as a cookbook editor, food stylist, and blogger. Having lived in Paris, London, and New York, she infuses her love of food and travel into everything she cooks and bakes.
Alexis lives in San Francisco with her husband and her giant cookbook collection, where she spends her free time baking sourdough bread and teaching little kids how to cook.
Number of Pages: 144
Dimensions: 0.7 x 9 x 7.7 IN
Illustrated: Yes
Publication Date: November 27, 2018
