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:	9781250185587
Publisher:	St. Martin's Publishing Group
Publication date:	05/01/2018
Pages:	192
Sales rank:	1,098,359
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