*Disclosure of material connection- I received a copy of the book from Robert Rose Publishing in exchange for my honest thoughts. I was not required to write a positive review and all opinions stated are 100% my own.
Back in January, my mom bought me an electric pressure cooker for my birthday. It isn't an Instant Pot, so I did have to make some adjustments while making the recipes in the 175 Best Instant Pot Recipes, but it was pretty easy to accommodate my needs. This may be the best cooking method since slow cooking. It is the exact opposite really, an instant pot cooks food rather quickly. This is a great way to cook fabulous and healthy meals, even on a busy day when you don't feel like cooking. Every busy family should have electric pressure cooker! I love that the cookbook has a section at the beginning explaining what an instant pot is and some cooking basics. There are recipes for every meal of the day, as well as appetizers and desserts. I recommend this book to anyone who enjoys great home cooked meals, but wants to cut down on meal prep and cooking time.
Here are just a few recipes from 175 Best Instant Pot Recipes-
Credit:
Courtesy of 175 Best Instant Pot Recipes by Marilyn Haugen © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Chuck Wagon Beef Stew, stews, potluck/parties, sauté + slow cook
This hearty and savory stew is an all-time classic — the perfect crowd-pleasing dish. It’s perfect for lazy days when everyone just wants to grab a bowl at their leisure, and for potlucks or any time you are asked to bring a dish.
2⁄3 cup all-purpose flour, divided 150 mL
Kosher salt
2 tsp Hungarian paprika, divided 10 mL
Freshly ground black pepper
2 lbs beef stew meat, cut into 1-inch (2.5 cm) pieces 1 kg
Virgin olive oil
2 tbsp tomato paste 30 mL
3 fresh thyme sprigs 3
1 cup dry red wine 250 mL
2 cups ready-to-use beef broth 500 mL
3 carrots, cut into 1-inch (2.5 cm) pieces 3
1 lb small white potatoes, cut in half 500 g
1. In a medium bowl, combine 1⁄3 cup (75 mL) flour, 2 tsp (10 mL) salt, 1 tsp (5 mL) paprika and 1⁄2 tsp (2 mL) pepper, mixing well. Add beef, tossing to coat and shaking off any excess flour. Reserve excess flour mixture.
2. Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add 2 tsp (10 mL) oil and heat until shimmering. Working in batches, add beef and cook, stirring, for 5 to 7 minutes or until browned on all sides, adding more oil as needed. Transfer beef to a plate.
3. Add 1 tbsp (15 mL) oil to the pot and heat until shimmering. Add tomato paste and cook, stirring, for 1 minute or until dark red. Add the remaining flour and flour mixture, whisking until combined. Add thyme, wine and broth; cook, whisking, for 4 to 5 minutes or until gravy is smooth and thickened. Press Cancel. Return beef and any accumulated juices to the pot and add carrots and potatoes, stirring well.
4. Close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust twice to change the heat level to “Less.” Use the button to increase the time on the display to 7:00.
5. When the timer beeps, remove the lid and check to make sure the beef and vegetables are tender. (If more cooking is needed, reset the slow cooker to “Less” for 30 minutes.) Discard thyme sprigs. Season to taste with salt and pepper.
6. Ladle stew into serving bowls and serve garnished with the remaining paprika.
Makes 8 servings
Instant Pot Functions
• Sauté • • Slow Cook •
Tips
If serving this stew for a party or taking it to a potluck, keep it in the pot on the Keep Warm setting. It can be kept warm for up to 2 hours.
Serve with cornbread or bread sticks for a warming, comforting meal.
Thai Crazy Meatballs, page 162, entertaining, steam + sauté + slow cook
Take a package of prepared meatballs, drop them in your slow cooker with Thai-inspired flavorings, and you will have a crazy-fun appetizer bursting with umami to serve to your guests. Serve with toothpicks or bamboo spears for spearing the meatballs.
• Instant Pot steam rack
• Steamer basket
2 tsp packed brown sugar 10 mL
1⁄2 cup coconut milk 125 mL
1⁄4 cup ready-to-use chicken broth 60 mL
2 tsp mirin (optional) 10 mL
1 tsp fish sauce 5 mL
1 tsp Thai red curry paste 5 mL
1 bag (3 lbs/1.5 kg) frozen fully cooked meatballs, thawed 1
1 tbsp virgin olive oil 15 mL
2 tsp freshly squeezed lime juice 10 mL
1 tbsp cornstarch 15 mL
2 tbsp cold water 30 mL
1. In a medium bowl, combine brown sugar, coconut milk, broth, mirin (if using), fish sauce and curry paste, mixing well. Set aside.
2. Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Add meatballs to the steamer basket and place the basket on the rack. Close and lock the lid and turn the steam release handle to Sealing. Press Steam; the indicator will read “High Pressure.” Use the button to decrease the time on the display to 5 minutes.
3. When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The meatballs should be heated through. (If more cooking is needed, reset the steamer to “High Pressure” for 2 minutes.) Carefully remove the steamer basket and rack. Discard water.
4. Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil and heat until shimmering. Working in batches, add meatballs and cook, turning, for 2 to 3 minutes or until browned on all sides. Transfer to a plate. Press Cancel.
5. Return meatballs and any accumulated juices to the pot and add the coconut milk mixture. Close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust once to change the heat level to “More.” Use the button to decrease the time on the display to 3:30.
6. When the timer beeps, remove the lid and check to make sure the meatballs are heated through. (If more cooking is needed, reset the slow cooker to “Less” for 30 minutes.) Press Cancel. Stir in lime juice.
7. In a small bowl, whisk together cornstarch and cold water. Press Sauté. Add the cornstarch mixture to the pot and cook, uncovered, stirring occasionally, for 10 to 12 minutes or until sauce is slightly thickened.
Tips
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