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.
This was a really good recipe. I brought it for lunch multiple days and didnt get tired of it like i normally do.
Perfect !!! Tastes as good as it looks and smells !!! Will be making this again !!
Super good. I made it with a few substitutions. Didnt have whole tomatoes so i used 1 15oz tom paste, couple table spoons of tom paste and a splash of chicken broth. I also added quartered mushrooms and diced carrots. Served with homemade pasta. Delish!
Really great meal. I only had a roast slightly over a pound, but I kept all the ingredients the same as directed for a 2-3 pound roast. I didn’t have pearl onions, so I used regular chopped onions. I’m actually glad because I think it gave it more flavor. I had to reduce the liquid down at the end, but man oh man, my house smelled wonderful! It was a cold, rainy night and this hit the spot. I served it over egg noodles, and sprinkled on parmesan and garnished with fresh parsley.