The Instant Pot Cookbook

by Williams Sonoma Test Kitchen

Overview

This compact, yet comprehensive guide to the Instant Pot is your new go-to-guide for fast and fresh homemade meals!

Featuring special sections on Instant Pot care and maintenance, and chapters on Chicken, Pork and Beef, Seafood and Vegetarian, and Breakfast and Dessert recipes.

Sample recipes: Thai Chicken Noodle Bowls; Orange Chicken Lettuce Wraps; Sesame Scallion Ribs; Beef Gyros with Tzatziki; Chorizo Paella; Pork Tamales; Truffle Gruyere Mac and Cheese; Sriracha Deviled Eggs; Summer Corn and Zucchini Chowder; Pasta with Tomatoes, Basil, and Mozzarella; Prosciutto, Pea, and Mushroom Risotto; Lemon Blueberry Cheesecakes; Chocolate Lava Cake; Pumpkin Hazelnut Steel Cut Oats.

Product Details

ISBN-13:	9781681882697
Publisher:	Weldon Owen
Publication date:	04/24/2018
Pages:	56
Sales rank:	534,669
Product dimensions:	6.00(w) x 7.75(h) x 0.40(d)

About the Author

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Read an Excerpt

TRUFFLE GRUYÈRE MAC & CHEESE - Homey macaroni and cheese is given a touch of dinner-party elegance with a double hit of truffle oil. Go traditional with elbow macaroni, or opt for small shells, cavatappi, campanelle, or other interesting pasta shapes.
 
1 lb macaroni or any type of short dried pasta
2½ cups water
2¾ cups heavy cream
6 tablespoons unsalted butter
2 teaspoons dry mustard
Kosher salt and freshly ground pepper
1½ cups shredded Gruyère cheese
1½ cups shredded Cheddar cheese
3 tablespoons truffle oil
FOR THE BREAD CRUMBS
2 tablespoons olive oil
2 tablespoons truffle oil
1 cup fresh or fine dried bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper
 
In the Instant Pot®, combine the macaroni, water, 2 cups of the cream, 4 tablespoons of the butter, and the mustard and season with salt and pepper. Give the mixture a stir, then lock the lid in place and turn the valve to sealing. Press the Manual/Pressure Cook button and set the cook time for 7 minutes at high pressure.
 
While the macaroni cooks, make the bread crumbs. In a frying pan over medium heat, warm both oils. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.
 
Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, add both cheeses, the remaining ¾ cup cream and 2 tablespoons butter, and the truffle oil and stir to mix well.
 
Divide among individual bowls, top with the bread crumbs, and serve.
 
SERVES 6–8