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Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.
The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you’re looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.
From the Publisher
Korean Braised Beef Short Ribs (Galbijjim)
I like to make galbijjim, the popular Korean comfort-food dish, with boneless beef short ribs. It’s less traditional than using bone-in ribs, but hey, so is cook¬ing the ribs in a pressure cooker! This recipe requires no browning step, since the sauce has plenty of deep flavor from the garlic, ginger, and soy sauce.
Recipe (serves 6 – 8)
Pat the ribs dry with paper towels. Cut crosswise into 3-inch pieces and add them to the Instant Pot.
In a blender or food processor, combine the onion, pear, garlic, ginger, brown sugar, mirin, and soy sauce and process until smooth. Pour the sauce over the short ribs and stir to coat evenly. Arrange the rib pieces in a single layer. Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting for 35 minutes at high pressure.
When the timer goes off, you can either perform a quick release by moving the Pressure Release to Venting, or you can let the pressure release naturally, then leave the ribs in the Instant Pot on the Keep Warm setting for up to 10 hours.
Open the pot and stir in the carrots and daikon. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cook¬ing program, then select the Manual program and set the cooking time for 3 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the meat and vegetables to a serving dish and keep warm. Use a ladle or large spoon to skim the fat from the sauce.
In a bowl, stir together the cornstarch and water. Press the Cancel button to reset the cooking program, then select the Sauté setting. When the sauce comes to a simmer, stir in the cornstarch mixture and let it boil for 1 minute, until the sauce has thickened, then press the Cancel button to turn off the Instant Pot.
Spoon the thickened sauce over the meat and vegetables. Sprinkle the sesame seeds and green onions on top and serve.
3 to 3½ pounds boneless beef short ribs 1 yellow onion, cut into 1-inch pieces 1 Asian or Bosc pear (about 6 ounces), peeled, quartered, and cored 8 cloves garlic 1-inch knob fresh ginger, peeled and chopped 1 tablespoon brown sugar ¼ cup mirin (sweet rice wine) or apple juice ¼ cup soy sauce 4 large carrots, peeled and cut into 1-inch pieces 1 small daikon (about 1 pound), peeled and cut into 1-inch pieces 1 tablespoon cornstarch or arrowroot powder 1 tablespoon water 1 tablespoon sesame seeds 2 green onions, white and green parts, thinly sliced on the diagonal
Publisher : Ten Speed Press; NO-VALUE edition (August 29, 2017)
Language : English
Hardcover : 176 pages
ISBN-10 : 0399580883
ISBN-13 : 978-0399580888
Item Weight : 1.62 pounds
Dimensions : 8.28 x 0.83 x 9.29 inches
List Price: $6.99