This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot, including the Instant Pot MAX.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
The ingredient list is missing. It would be great if you could put that informstion in!
Thank you for pointing that out, all fixed now.
Excellent result. I used a 2 quart Corningware dish. I put the lid on as I was not sure if the steam inside the cooker would roll back into the ingredients. Using an immersion blender, I was able to smooth the sauce beautiful consistency. I plan on serving with my homemade carrot pudding for dessert at Xmas.
Not what I’d call Dulce de Leche. Is more of a caramel sauce. Dulce De Leche should be a thick solid consistenty. Did I do something wrong? I’m thinking of not adding the water and soda next time to see if that helps at all. If not I will go back to just doing it the old fashion way I’ve always done… boiling the can of milk for 3-4 hours. If you try this method, DON’T open the can until it’s cooled down for MANY hours. Otherwise it will explode on you.