Instant Pot Miracle: From Gourmet to Everyday, 175 Must-Have Recipes

Tasting Table calls the Instant Pot “the hottest kitchen tool since George Foreman’s pint-size grill” and everyone from Ruth Reichl to top food bloggers rave about its efficiency, convenience, and affordability. Now, with this licensed cookbook—one of the most comprehensive published to date—you can discover exactly how much this miracle appliance can do.

This full-color cookbook features recipes for all the functions of the Instant Pot, from everyday staples to surprising new dishes. You’ll find more than 175 recipes for everything from breakfast to dessert, including delicious soups and stews, vegetable mains and sides, jams and yogurts—even an entire cheesecake. This must-have cookbook is the perfect companion to the best-selling kitchen appliance to come along in decades.

From the Publisher

Asian Short Rib-Noodle Bowl from Instant Pot Miracle

PREP: 30 min | CLOSED POT: 5 hours + 1 hour marinate | TOTAL: 6 ½ hours | SERVES: 8

Short ribs are ideal for the Instant Pot—whether they’re slow-cooked, as they are here—or are cooked under pressure. Either way, this tough cut turns so tender it literally falls off the bone. In this case, that’s into a flavorful broth bursting with chewy udon noodles and sweet, crisp snap peas.

Directions

Prep:

In a large nonmetal container or large resealable plastic bag combine soy sauce, beef broth, sugar, salt, garlic, ginger, sesame oil, minced green onion, and crushed red pepper. Mix until sugar dissolves. Add short ribs, pressing to fully immerse ribs in marinade. Let ribs marinate for 1 hour at room temperature or in the refrigerator overnight.

Transfer ribs and marinade to Instant Pot. Secure the lid on the pot. Open the pressure-release valve.

Cook:

Select slow cook and adjust to more. Cook for 5 to 6 hours or until meat is tender. Press cancel.

Serve:

Once cooking is complete, transfer ribs to a large bowl. Cover to keep warm. Skim the fat from the liquid in the pot. Select sauté and adjust to normal. When liquid is simmering, add noodles and snap peas. Return to a simmer and cook for 4 minutes. Press cancel.

Divide noodle mixture among large, flat soup bowls. Top each serving with a short rib. If desired, sprinkle with sesame seeds and green onions.

Ingredients ¾ cup reduced-sodium soy sauce 3 cups low-sodium beef broth 3 tablespoons sugar 1 teaspoon salt 3 tablespoons minced garlic 2 tablespoons minced fresh ginger 2 tablespoons toasted sesame oil 3 tablespoons minced green onion ½ teaspoon crushed red pepper 5 pounds beef short ribs (8 ribs) 2 cups fresh sugar snap peas 1 14.2-ounce package (or two 7.1-ounce pouches) ready-to-serve udon stir-fry noodles Sesame seeds (optional) Sliced green onions (optional)

Publisher ‏ : ‎ Harvest; Illustrated edition (October 3, 2017)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1328851052
ISBN-13 ‏ : ‎ 978-1328851055
Item Weight ‏ : ‎ 1.88 pounds
Dimensions ‏ : ‎ 8 x 0.67 x 9 inches