Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook Hardcover – October 17, 2017

Great IP cookbook, but not for the novice!I'm giving this review 5 stars because the concept and recipes are fantastic and I appreciate the author's approach and research. I love that, unlike virtually every other IP book out there, she isn't even trying to make this an encyclopedia: she's giving us a few of the very best recipes that she's tried and tested and letting us what she's learned works best in an "Instant Pot." She also tells us that she has included in her research not only the "Instant Pot," but also those made by Breville and Fagor. Still, since I'm an IP girl, I'll refer to her recipes and info as IP.However, this book is definitely not for the novice: it's not going to help you get over your terror of turning it on for the first time. It's not going to help you figure out how to use the many buttons. If I could, I'd nick half a star for some of my pet peeves in the author's recipes. For instance, every recipe says something like, "add half a cup of oil to the pot." NO! Do NOT add anything to the Pot! Add it to the stainless-steel bowl that sits inside the Pot. Am I making this up? No, I'm an elderly, know-it-all cook who, when making her first trial of hard-boiled eggs in her brand new IP, poured one cup of water into the pot, not into the bowl. Fortunately, a) the water immediately leaked all over the counter, so I knew I'd made a mistake; and b) it was only water, not oil.Clarity in recipe instructions is very important to me. So, dear Editors, if there's a second edition of Ms. Clark's lovely book, which I hope there will be, would you please add just a few words ....."add half a cup of [whatever] to the stainless steel pot liner."To the author's credit, she does offer some good IP-use tips such as making an aluminum foil sling to lift out some pans from the IP pot.I loved that she described in detail how to make several different types of rice, and I welcome her tip about letting rice steam under a dish towel on top of the IP after the lid is removed. Thank you!She gives us several yogurt recipes. Authenticated IP yogurt recipes are actually hard to find: a yogurt recipe does not exist in the IP recipe book and they are hard to find even in other good IP cookbooks. So, again, thank you!However, several recipes left me scratching my head: for one, homemade ricotta cheese. This takes minutes to make on my stovetop, so I'm having a hard time figuring out why I would use my IP--in fact, in terms of time and pots to wash, the stovetop is much easier than the IP. So I would have loved to read a headnote that would tell me why the author found that the taste of ricotta cheese made in the IP is superior to that I can make on my stovetop.Another caution: the coconut cheesecake requires the use of a 7" springform pan: the concept is that the pan will fit INSIDE the IP. I have a springform plan that has been my go-to for decades, and it's 9.5". In other words, the IP pan would fit inside my go-to springform, not the other way around. So just a heads-up if you're inclined to make cheesecake in your IP.All things considered, I'm still giving this 5 stars for the experienced cook. 3 stars for the novice: Buy an Instant Pot on Black Friday, play with it for a week or three, and then put Melissa Clark's book on your holiday wishlist.

This is by far the best cookbook I've seen for the Instant Pot and similar devices. The recipes are interesting, clever and well thought out with an international flare. Might it be a little intimidating for a newbie? Maybe, but persevere and it will be worthwhile and you will learn a lot as you go. I've been using my IP since 2014; Yet, today is the first day I attempted Salmon in the IP. ( I usually make it Sous Vide.) Melissa's Caramel Salmon looked so good I thought I'd give it a try. Frankly, I didn't think I was reading the instructions right, or maybe they left out something, because one of the basics of IP cooking is to always have 1 cup of water in the bottom so it comes to pressure.....But the liquid in the ingredients came to about 5 1/2 tablespoons and the juice of 1/2 lime.....not even enough to cover the bottom of the pot, but, that Salmon was wonderful, with great flavor and texture. I'll certainly be making that again....amazing....I was surprised and happy to see an IP version of Maqluba, a Middle Eastern dish that is time and labor intensive. This is a dish I probably would never attempt on the stove but, I can see trying Melissa's version. Going to hunt down some lamb necks for the Lamb Tagine with Apricots and Olives.There are so many outstanding recipes in this book. The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using some heavy creme (optional) which really adds to the richness. There are the recipes you expect to see like Chili, pulled pork but, with a Cuban twist, brisket Korean style and of course baby back ribs. I'm looking to try the Duck Confit....There is a Green Persian rice with Tahdig that looks like something you'd see in Ottolenghi books. I'm so bad...I just ordered the non-stick liner for the IP so I can try this and a few others like the Maqluba that looks like it would be easier to unmold in a non stick liner. I didn't even mention the recipes for the soups, risottos, egg and the bean dishes. If you like desserts there is a nice assortment of puddings. I can't say enough nice things about this book. I hope there is a volume 2......

I recently purchased an Instant Pot Duo Crisp and set about trying to find suitable cookbooks. I purchased three of them and this is, by far, my most favourite! I collect cookbooks (Ina Garten, etc.) and was hoping to find a book with interesting (elevated) recipes specifically for the instant pot as I hadn’t ever before had one. This book is exceptional! Well thought out, well laid out, beautifully photographed and well written and easy to follow and prepare... Best of all, I’ve made six of the recipes thus far and each were phenomenal. Melissa Clark is brilliant and so talented!!

Für den Instant Pot gibt es leider nur eine eingeschränkte Auswahl an deutschen Rezeptbüchern, daher bin ich auf den englischsprachigen Bereich ausgewichen. Dieses Buch bietet viele Rezepte, die ohne den Zusatz von Fertigprodukten auskommen. Sehr gut hat mir gefallen, dass zu der Zubereitung im Instant Pot auch Angaben für die Dauer im Slowcooker gemacht werden. Ich kann das Buch weiter empfehlen.

Helpful, but limited. Ignores the use of many functions of the pot. A few intriguing recipes; many appear to be slightly adjusted standards. No aha! moments here.

Love this book. Very well written. I am now not so scared of my pressure cooker - hoping to get my hands on a Instant Pot soon.

I have really enjoyed this book. Every recipe I’ve tried has been exceptionally delicious. Best coq au vin, best risotto! It’s really helping me learn how to cook with the instant pot. My friend bought it for me and I just bought a copy for another friend.