PDF The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books
PDF The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books
Download As PDF : The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books
PDF The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books
"After nearly 4 years of Instant Pot cooking, it takes a lot to persuade me to purchase a new cookbook at full price. I'll buy a discounted Kindle edition, but seldom buy new paper editions. This one seems worth the cost. It is large, with over 350 recipes, many of them covering two pages. It also claims to be written for every current model of Instant Pot, including the MAX. I usually cook for two people and own both a 6qt Duo (Thing 1) and 3qt Duo (Thing 2). Although I have no difficulty scaling recipes to fit Thing 2, it's nice to find a cookbook that includes adjustments for it. More importantly, the recipes are presented in a completely new way.
Here's my TL:DR review; comprehensive cookbook with recipes to appeal to beginners and experienced IP cooks, has a good balance of plant-based, meat-centric, classic, and more interesting recipes. Has timing/instructions for every IP model, including slow cooker mode for some recipes. Has a few sous vide recipes for the MAX, also steaming recipes (often lacking in other cookbooks). Easy-to-read font size and colors. Has unusual chapter organization that won't appeal to everyone, index should be split. Some unusual techniques not often seen in other IP cookbooks. Not many photos. No nutritional info. Includes "Road Map" or master recipes that include customization options. Try the All-American Chili Road Map on p.114, you don't need to brown the beef, and it really works. I recommend the book if you don't mind the chapter organization.
And the long-winded review: As I said, this cookbook is big, and when you first open it, I strongly encourage you to read the Introduction. In it, you'll find the why's and how's of using the book. You won't find IP operating instructions or general timing charts. Everything in this book is devoted to the recipes, with no filler. In the Introduction, the authors show how to read the recipes, how to read the timing charts for each recipe, and explain why the book is organized as it is. it also lists special items such as a 7-inch springform pan and 1-cup ramekins, that you'll need for some of the recipes. The authors do not recommend specific brands. I seldom read IP cookbook Introductions, but I'm glad I took the time to read this one, it has really helpful information that gives you a better grasp on the central premise of the book. Each Chapter also opens with 2-3 pages of FAQs and tips about using the recipes in the chapter. I recommend reading them, too, more than once. The book is printed on heavy, ivory stock with black type. There are a couple of insets with glossy, mostly full page, photos of about 35 recipes.
Chapters include some of the usual suspects, like "Breakfast and Brunch", "Rice and Grains", and "Desserts". But it also has some very different Chapters, like "All Things Pulled", "Pasta Casseroles" (which aren't necessarily casseroles), "Shorter Braises and Stews", "Longer Braises and Stews" and "All Things Curried". You won't find chapters for Beef, Pork, Chicken, Fish, etc... I'm not sure I agree with their organization, but it's not completely off the wall and I'll no doubt grow accustomed to it in time. It does mean you'll get more use from the Index than you might with other cookbooks. The Index includes both ingredients and recipes by title. The book also contains a set of "Road Map" recipes scattered throughout (more about them below) that are listed in boldface in the Index. This is fine, except that they're listed multiple times and I find the bold type draws my eye too much. I'd be happier if these were split into a separate Index. One nice touch, the ToC includes a recipe list for each Chapter (in the Kindle edition they're clickable).
The recipes are well-written (see my photos of a 2-page recipe and a single-page recipe), with large easy-to-read type. Ingredients are in boldface, timing is in small charts with red headers. Step numbers are also red, and at the top of the page are red tags like Vegan, Gluten-Free, Fast/Slow (these recipes include slow cooker timing), and so on. A complete list of tags and their meaning is given in the Introduction. Each recipe also includes a sidebar called "Beyond". Here you'll find necessary modifications (if any) for 3qt and 8qt models, ingredient and serving suggestions, and sometimes a recipe for a sauce, or something completely unexpected. All recipes are written to fit a 6qt Instant Pot and include the number of servings. Most recipes will work in 3, 6 or 8 quart models, although minor modifications may be needed. Most often that will be scaling the recipe in half to fit a 3 quart. There are a handful that won't fit in a 3qt, a few that won't work in a 8qt, and some that will only work in a 6 quart. There is no nutritional information.
Tonight I cooked All-American Chili, a "Road Map" recipe. Road Maps are master recipes that call for some set ingredients and let you choose others from a list of options, using stated amounts. This is wonderful for a newer cook or one who likes to follow recipes, because she can customize a recipe and "make it her own" without worrying that her chosen ingredient won't work. In this one, the ingredients you choose are the type of allium, type of chili powder, type of beans, type of meat, and so on. Specific ingredients include cumin, oregano, diced tomatoes, tomato paste, and a few more. The "Beyond" sidebar includes suggestions to amp up the heat, how to add more veggies, some topping suggestions, and an unexpected recipe to turn it into a Chili Casserole. I chose this particular recipe for my first test because it includes 2 unusual instructions. The meat is crumbled raw into the pot after sautéing is completed, and tomato paste is added after releasing pressure. I use both ingredients in my own ground beef chili, so I adjusted all of my usual ingredients to the stated amounts so I could compare the two directly. I've never made mine in a pressure cooker because after sweating onions and garlic, and blooming spices, I cook the tomato paste for a few minutes, then add the beef and cook it. I don't use a lot of liquid and have always been a little afraid of getting a burn notice. I'm pleased to report that this Road Map reproduced my chili perfectly, but took less time and more importantly, a lot less hand's-on time. Instead of 20 minutes of active cooking before switching to simmer for an hour, I spent about 5 minutes cooking, added everything else except tomato paste, then set it to pressure cook for 8 minutes with a quick release. After stirring in the tomato paste, it only needed another 10 minutes of resting time. Total time was around 40 minutes, but the true Wow factor for me was the greatly reduced active cooking time. The beef was a little more tender than in my stovetop version, too, another win. And it didn't burn.
I was planning to wait until I'd cooked a few more recipes before posting a review, but the Chili used such an unusual technique and worked so well that I wanted to share it right away. So why 4 stars? Because of the decidedly odd Chapter organization and those darned boldface Road Map recipes in the Index. One last thing; while cooking the chili I had to weight the pages to keep the book open, but while referencing the book to write this review, the pages began to lay more naturally, as you can see in my photos."
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The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books Reviews :
The Instant Pot Bible More than 350 Recipes and Strategies The Only Book You Need for Every Model of Instant Pot Bruce Weinstein Mark Scarbrough 9780316524612 Books Reviews
- After nearly 4 years of Instant Pot cooking, it takes a lot to persuade me to purchase a new cookbook at full price. I'll buy a discounted edition, but seldom buy new paper editions. This one seems worth the cost. It is large, with over 350 recipes, many of them covering two pages. It also claims to be written for every current model of Instant Pot, including the MAX. I usually cook for two people and own both a 6qt Duo (Thing 1) and 3qt Duo (Thing 2). Although I have no difficulty scaling recipes to fit Thing 2, it's nice to find a cookbook that includes adjustments for it. More importantly, the recipes are presented in a completely new way.
Here's my TLDR review; comprehensive cookbook with recipes to appeal to beginners and experienced IP cooks, has a good balance of plant-based, meat-centric, classic, and more interesting recipes. Has timing/instructions for every IP model, including slow cooker mode for some recipes. Has a few sous vide recipes for the MAX, also steaming recipes (often lacking in other cookbooks). Easy-to-read font size and colors. Has unusual chapter organization that won't appeal to everyone, index should be split. Some unusual techniques not often seen in other IP cookbooks. Not many photos. No nutritional info. Includes "Road Map" or master recipes that include customization options. Try the All-American Chili Road Map on p.114, you don't need to brown the beef, and it really works. I recommend the book if you don't mind the chapter organization.
And the long-winded review As I said, this cookbook is big, and when you first open it, I strongly encourage you to read the Introduction. In it, you'll find the why's and how's of using the book. You won't find IP operating instructions or general timing charts. Everything in this book is devoted to the recipes, with no filler. In the Introduction, the authors show how to read the recipes, how to read the timing charts for each recipe, and explain why the book is organized as it is. it also lists special items such as a 7-inch springform pan and 1-cup ramekins, that you'll need for some of the recipes. The authors do not recommend specific brands. I seldom read IP cookbook Introductions, but I'm glad I took the time to read this one, it has really helpful information that gives you a better grasp on the central premise of the book. Each Chapter also opens with 2-3 pages of FAQs and tips about using the recipes in the chapter. I recommend reading them, too, more than once. The book is printed on heavy, ivory stock with black type. There are a couple of insets with glossy, mostly full page, photos of about 35 recipes.
Chapters include some of the usual suspects, like "Breakfast and Brunch", "Rice and Grains", and "Desserts". But it also has some very different Chapters, like "All Things Pulled", "Pasta Casseroles" (which aren't necessarily casseroles), "Shorter Braises and Stews", "Longer Braises and Stews" and "All Things Curried". You won't find chapters for Beef, Pork, Chicken, Fish, etc... I'm not sure I agree with their organization, but it's not completely off the wall and I'll no doubt grow accustomed to it in time. It does mean you'll get more use from the Index than you might with other cookbooks. The Index includes both ingredients and recipes by title. The book also contains a set of "Road Map" recipes scattered throughout (more about them below) that are listed in boldface in the Index. This is fine, except that they're listed multiple times and I find the bold type draws my eye too much. I'd be happier if these were split into a separate Index. One nice touch, the ToC includes a recipe list for each Chapter (in the edition they're clickable).
The recipes are well-written (see my photos of a 2-page recipe and a single-page recipe), with large easy-to-read type. Ingredients are in boldface, timing is in small charts with red headers. Step numbers are also red, and at the top of the page are red tags like Vegan, Gluten-Free, Fast/Slow (these recipes include slow cooker timing), and so on. A complete list of tags and their meaning is given in the Introduction. Each recipe also includes a sidebar called "Beyond". Here you'll find necessary modifications (if any) for 3qt and 8qt models, ingredient and serving suggestions, and sometimes a recipe for a sauce, or something completely unexpected. All recipes are written to fit a 6qt Instant Pot and include the number of servings. Most recipes will work in 3, 6 or 8 quart models, although minor modifications may be needed. Most often that will be scaling the recipe in half to fit a 3 quart. There are a handful that won't fit in a 3qt, a few that won't work in a 8qt, and some that will only work in a 6 quart. There is no nutritional information.
Tonight I cooked All-American Chili, a "Road Map" recipe. Road Maps are master recipes that call for some set ingredients and let you choose others from a list of options, using stated amounts. This is wonderful for a newer cook or one who likes to follow recipes, because she can customize a recipe and "make it her own" without worrying that her chosen ingredient won't work. In this one, the ingredients you choose are the type of allium, type of chili powder, type of beans, type of meat, and so on. Specific ingredients include cumin, oregano, diced tomatoes, tomato paste, and a few more. The "Beyond" sidebar includes suggestions to amp up the heat, how to add more veggies, some topping suggestions, and an unexpected recipe to turn it into a Chili Casserole. I chose this particular recipe for my first test because it includes 2 unusual instructions. The meat is crumbled raw into the pot after sautéing is completed, and tomato paste is added after releasing pressure. I use both ingredients in my own ground beef chili, so I adjusted all of my usual ingredients to the stated amounts so I could compare the two directly. I've never made mine in a pressure cooker because after sweating onions and garlic, and blooming spices, I cook the tomato paste for a few minutes, then add the beef and cook it. I don't use a lot of liquid and have always been a little afraid of getting a burn notice. I'm pleased to report that this Road Map reproduced my chili perfectly, but took less time and more importantly, a lot less hand's-on time. Instead of 20 minutes of active cooking before switching to simmer for an hour, I spent about 5 minutes cooking, added everything else except tomato paste, then set it to pressure cook for 8 minutes with a quick release. After stirring in the tomato paste, it only needed another 10 minutes of resting time. Total time was around 40 minutes, but the true Wow factor for me was the greatly reduced active cooking time. The beef was a little more tender than in my stovetop version, too, another win. And it didn't burn.
I was planning to wait until I'd cooked a few more recipes before posting a review, but the Chili used such an unusual technique and worked so well that I wanted to share it right away. So why 4 stars? Because of the decidedly odd Chapter organization and those darned boldface Road Map recipes in the Index. One last thing; while cooking the chili I had to weight the pages to keep the book open, but while referencing the book to write this review, the pages began to lay more naturally, as you can see in my photos. - Okay, there are about nine million Instant Pot books out there. It can be difficult and confusing to choose, as many of these books are excellent. I know, I end up buying most of them! But if you have an Instant Pot and are looking for one really good book to use with it, here are some reasons to buy this one
1. Authorized by the Instant Pot company. When you see this on a book, you can be assured that the recipes therein will actually work.
2. Recipes were tested in every model of Instant Pot, from the Lux all the way up to the new Max. So it doesn't matter which one you have, the recipes will work. The only ones that will not work in ALL pots are the sous-vide ones, that are designed to work only in the Max. But considering that there are 350 recipes in the whole book, and only eight of them are sous-vide, that leaves you with 342 to try, if you have no plans to get the Max once it comes out.
3. Many of the recipes can be adapted for the 3 quart Mini. Usually, they can just be halved, but if there are other considerations, or the recipe would not be successful if halved, they will tell you this.
4. Easily available ingredients. A trip to your local supermarket will mostly likely provide everything you need to make these recipes. You will not have to hunt down an ethnic grocery store, or order ingredients online.
5. Kids and adults alike will enjoy these recipes. No "weird" ingredients, but still plenty of flavor, and you can adjust the seasonings to you and your family's tastes.
6. The "road maps". These give amounts of types of ingredients (cheese, meat, quick-cooking veggies, root/longer-cooking veggies, etc. You can mix and natch these based on what you like, or have on hand, or what you can find in the store. These lone may well be worth the price of the book, as they will help you save money by using what you have, what is on sale, whatever.
7. Do you need visuals? While the book does not have a photo of every recipe in it (that would have driven up the cot of the book), the authors have just set up a YouTube channel with videos of recipes from the book, with more being added. Do a search on YouTube for "Cooking with Bruce & Mark" to find it.
8. The recipes work and taste great, at least all I have tried so far have. You really can't go wrong here! - This is one of the best Instant Pot cookbooks on the market. Recipes are teriffic and the instructions are clear and precise, also giving variations when applicable. At first I was not sure if this would be the best book for a beginning Instant Pot user, but working with some of the recipes, they leave nothing to chance, no questions unanswered. An outstanding cookbook.
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