Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot® : A Cookbook

by Melissa Clark

Overview

75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®.
 
“Recipes that are as reliable as they are appealing.”—The Boston Globe
 
Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include:
 
• Leek & Artichoke Frittata
• Coconut Curry Chicken
• Duck Confit
• Osso Buco
• Saffron Risotto
• French Onion Soup
• Classic Vanilla Bean Cheesecake 
 
Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet.

Product Details

ISBN-13:	9781524762971
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/17/2017
Sold by:	Random House
Format:	eBook
Pages:	160
Sales rank:	914,982
File size:	87 MB
Note:	This product may take a few minutes to download.

About the Author

MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.

Read an Excerpt

TANGERINE CARROTS WITH RICOTTA, CHIVES + WALNUTS
 
TIME: 30 MINUTES
YIELD: 4 SERVINGS
GF • VEG
 
Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out—for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anything creamy will work nicely. And if you don’t like walnuts, substitute any kind of nut you do like. This dish really benefits from the crunch.
 
½ cup walnuts (or use another type of nut if you prefer)
1 pound carrots, halved or quartered if large, cut into 2-inch chunks
1 tablespoon butter
1 tablespoon fresh tangerine, clementine, or orange juice, plus more for serving
1 teaspoon fennel seeds, lightly crushed in a mortar and pestle or with the side of a heavy knife (optional)
¼ teaspoon kosher salt
½ cup fresh ricotta
2 tablespoons chopped fresh chives
Extra-virgin olive oil, to taste
Flaky sea salt, to taste
 
1. Heat the oven to 350 F.
 
2. Spread the nuts on a small rimmed baking sheet and bake until lightly browned, about 10 minutes. Once they have cooled, give them a rough chop.
 
3. In the pressure cooker, combine the carrots, butter, tangerine juice, fennel seeds, and salt. Cover and cook on high pressure for 2 to 3 minutes, depending on how soft you like your carrots. Release the pressure manually. Turn the saute. function on, and cook until the carrots start to caramelize, occasionally tossing them gently for even browning.
 
4. Transfer the carrots to a serving platter, and toss them with another squeeze of tangerine juice. Dollop with the ricotta, and then top with the chives, walnuts, a drizzle of olive oil, and sea salt to taste.

Table of Contents

Introduction: Why I Wrote This Book 9

Getting to Know Your Electric Pressure Cooker 10

Yogurt, Cheese + Eggs

Plain Yogurt 18

Soy Milk Yogurt 19

Fresh Coconut Yogurt 20

Homemade Ricotta 21

Eggs Cooked Hard or Soft 25

Shakshuka with Herbed Yogurt Sauce 26

Steel-Cut Oats with Maple Syrup + Currants 27

Eggs with Spinach, Smoked Salmon, + Pickled Shallots 28

Leek + Artichoke Frittata 31

Meats

Garlicky Cuban Pork 35

Spicy Tamarind Baby Back Ribs 36

Classic Beef + Bean Chili 38

Korean Chile-Braised Brisket + Kimchi Coleslaw 41

Port-Braised Short Ribs with Star Anise 43

Japanese Beef Curry 44

Wine-Braised Oxtails with Fennel 46

Osso Buco 48

Classic Boeuf Bourguignon 50

Lamb Tagine with Apricots + Olives 52

Braised Roman-Style Lamb with Herbs + Peas 54

Braised Pork with Garlic, Fennel + Olives 56

Smoky Barbecue Chicken 57

Chicken + Dumplings 58

Coq au Vin Rosé 60

Coconut Curry Chicken 62

Middle Eastern Spiced Chicken + Rice with Eggplant 64

Duck Confit 67

Seafood

Shrimp Scampi with White Wine + Fennel 70

Mussels with Garlic + Lager 71

Indian Butter Shrimp 72

Thai Coconut Clams 75

Vietnamese Caramel Salmon 76

Tuna Confit with Rosemary + Garlic 79

Spanish Garlicky Squid + Chorizo 80

Grains + Pasta

Guidelines for Brown + White Rice 84

Garlic Rice 85

Creamy Macaroni + Cheese 87

Wild Mushroom, Pancetta + Pea Risotto 88

Saffron Risotto 91

Wild Rice Salad with Clementines + Pine Nuts 92

Classic Polenta 93

Green Persian Rice with Tahdig 95

Farro Pilaf with Spiced Cauliflower, Pine Nuts + Raisins 97

Beans

Moroccan Chickpeas + Kale 103

Indian Chickpeas with Tomatoes + Onions (Chana Masala) 104

Smoky Lentils + Sausage 105

Hummus 106

Yellow Split Pea Dhal with Cumin + Ginger 108

Black Beans with Green Chiles + Cumin 109

Garlicky Beans with Broccoli Rabe ill

Soups

Bone Broth or Chicken Stock 114

Vietnamese Chicken + Rice Soup 117

Chicken Soup with Dill 118

Split Pea Soup with Ham Hocks 119

Butternut Squash Soup with Coriander + Lemon 120

Red Lentil Soup with Mint Oil 122

Red Curry Vegetable Noodle Soup 123

French Onion Soup 125

Beef Barley Vegetable Soup 126

Vegetables

Beets with Dill, Lime + Yogurt 131

Tangerine Carrots with Ricotta, Chives + Walnuts 132

Artichokes with Garlic Mayonnaise 134

Mashed Potatoes with Sour Cream + Chives 135

Green Beans, Italian Grandma-Style 138

Butter-Braised Yukon Gold Potatoes 139

Maple Chile-Glazed Sweet Potatoes 140

Butternut Squash with Tahini, Pomegranate + Mint 141

Desserts

Butterscotch White Chocolate Pudding 144

Bittersweet Chocolate Pudding 147

Bread Pudding with Dried Cherries + Kirsch Crème Anglaise 148

Rice Pudding with Cardamom + Rose Water 149

Fresh Mint Crème Brûlée 150

Classic Vanilla Bean Cheesecake 151

Coconut Cheesecake 152

Dulce de Leche 155

Steamed Lemon Pudding 156

Acknowledgments 157

Index 158

Editorial Reviews

"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark's blend of approachable adventurousness—and her flat-out skill in the kitchen.”—Epicurious

"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort.”—Tasting Table

"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner.”—T. Susan Chang, NPR

"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot.”—BuzzFeed

"New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)”—The Boston Globe

"The recipes in Clark's book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only.”—Publishers Weekly

"Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances.”—HuffPost

"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine.”—Lauren Iannotti, editor in chief, Rachael Ray Every Day

"A much-needed book.”—PureWow

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