The Instant Pot ® No-Pressure Cookbook: 100 Low-Stress, High-Flavor Recipes

by Laurel Randolph

Overview

Revolutionize your Instant Pot with 100 brand-new recipes from Laurel Randolph, author of the #1 bestselling The Instant Pot Electric Pressure Cooker Cookbook.

Sure your pressure cooker can make simple soups and cook rice, but it can do so much more! Officially licensed by Instant Pot®, The Instant Pot No-Pressure Cookbook takes home cooks far beyond boring basics and introduces them to the versatility and adaptability of this miraculous kitchen gadget.

Laurel expertly mixes traditional cooking methods with the convenience of pressure cooking, and uses the Instant Pot® in unexpected ways, creating a wide range of dishes using fresh ingredients. She shares how one appliance can become the key to making healthy, flavorful meals, without taking hours of your time.

The book features:

- 100 creative, delicious recipes for every meal, all designed to work perfectly with the Instant Pot®

- Dishes based on cuisines from around the world—from Biryani with Currants and Cashews to Chorizo Hominy Grits and Shakshuka with Harissa and Feta.

- Tips and hints to get the most out of your electric pressure cooker

- Beautiful full color photos throughout

With recipes that cover every meal and food group—from Spiced Banana Steel Cut Oats and Green Curry with Chicken, Eggplant, and Shishito Peppers to Vietnamese Brisket Tacos and even Pineapple Rum Mug Cakes—The Instant Pot ® No-Pressure Cookbook is an indispensable companion for every electric pressure cooker!

Product Details

ISBN-13:	9780594841159
Publisher:	St. Martin's Press
Publication date:	05/01/2018
Pages:	192
Product dimensions:	7.40(w) x 9.00(h) x 0.70(d)

About the Author

Laurel Randolph has been a food writer for ten years and a cook since she was old enough to properly hold a whisk. She is the bestselling author of The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals. She has written for numerous publications including The Spruce, Paste Magazine, Serious Eats, and Table Matters.

Table of Contents

B’Fast

Spiced Farro With Stewed Plums

Savory Chickpeas and Tomatoes With Fried Eggs

Spiced Banana Steel-Cut Oats for Two

Breakfast Sausage and Corn Congee

Shaksuka With Harissa and Feta

Cherry and Chocolate Chip Oatmeal

Polenta and Soft-Boiled Eggs With Gremolata

Breakfast Deviled Eggs

Steamed Egg Cups

Brown Butter and Pear Wheat Berry Bowl

Brown Rice Breakfast Risotto

Meaty Mains

Easy Bo Saam

Nicoise Salad

Chicken Mole

Lazy Al Pastor

Hainanese Chicken and Rice

Pork Chops and Rhubarb

Chicken and Olive Tagine

Green Curry With Chicken, Eggplant, and Shishito Peppers

Brats and Beets

Vietnamese Brisket Tacos

Andouille Sausage Pot Pie

Beef Roast With Leeks and Turnips

Steamed Fish With Greens and Miso Butter

Spicy Bolognese

Braised Short Ribs With Mushrooms

Lamb Shanks With Red Chimichurri

Veggie Mains

Parmesan Pumpkin Risotto

Creamy Dal with Crispy Onions

Roasted Tomato and Feta Risotto

Chipotle Pinto Beans and Wild Rice

White Bean Ragu Spaghetti

Tofu Paneer

Charred Vegetable and Cheese Grits

Red Curry With Kabocha Squash

Jackfruit Barbecue Sandwiches

Farro “Fried Rice”

Chickpeas With Spinach and Tomatoes

Artichoke Heart and Lemony Pea Pasta

Biryani With Currants and Pine Nuts

Vegetarian Deconstructed Cabbage Rolls

Tamale Pie

Grainy and Beany Sides

Forbidden Rice With Grapefruit and Jalapeno

Cheesy Rice and Broccoli Rabe

Zesty Refried Black Beans

Chorizo Hominy Grits

Bleu Cheese and Caramelized Onion Polenta

Israeli Couscous Salad

White Beans and Romesco

Chinese Five Spice Black-Eyed Peas

Creamy Cauliflower and White Cheddar Rotini

Quinoa Salad With Edamame and Corn

Farro With Mixed Herb Pesto

Beans ‘N Pork

Hulled Barley Salad

Coconut Sticky Rice

Boiled Peanuts

Brown Bread

Veggie Sides

Ghee Mashed Potatoes

Glazed Beets With Crispy Goat Cheese

Spaghetti Squash With Currants and Pancetta

Creamed Collard Greens

Sesame and Garlic Whole Carrots

Braised Cabbage, Fennel, and Apples

Butternut Squash and Sweet Potato Mash

Stewed Kale With White Wine and Breadcrumbs

Red Potatoes and Green Beans With Herb Aioli

Mashed Green Plantains

Eggplant and Red Pepper Crostini

Braised Artichokes With Tzatziki

Stewed Parsnips and Carrots

Soups and Stews

Black Lentil Soup with Bacon and Chard

Creamy Lots of Mushrooms Soup

Smoky Shrimp Posole

Garbure (Ham and White Bean Stew)

Root Vegetable Soup With Garlic Croutons

Preserved Lemon and Garlic Lamb Stew

Green Tortilla Soup

Turkey Black Bean Chili

Vegetarian Gumbo

Chicken and Split Pea Soup

Cheater Ramen (Japanese Chicken Noodle Soup)

Beer and Bean Chili

Spicy Chicken Sausage Pasta E Fagioli

Curried Cauliflower and Butternut Squash Soup

Creamy Spinach and Potato Soup

Chicken Paprikash Stew

Sauces and Sweet Stuff

Carrot, Ginger, and Turmeric Dressing

Many Pepper Hot Sauce

Charred Tomato and Pepper Marinara

Pineapple-Rum Mug Cakes

Mango and Salted Plum Rice Pudding

Vanilla Stewed Stone Fruit

Apple and Pear Sauce

Strawberry-Rhubarb Compote

Chai Tea

Hot Spiced Cranberry Cider

Salted Caramel Flan

Sweet and Spicy Persimmons

Quince Chutney