2024 the best risotto recipes review

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Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.

The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.

From the Publisher

Korean Braised Beef Short Ribs (Galbijjim)

I like to make galbijjim, the popular Korean comfort-food dish, with boneless beef short ribs. It’s less traditional than using bone-in ribs, but hey, so is cook¬ing the ribs in a pressure cooker! This recipe requires no browning step, since the sauce has plenty of deep flavor from the garlic, ginger, and soy sauce.

Recipe (serves 6 - 8)

Pat the ribs dry with paper towels. Cut crosswise into 3-inch pieces and add them to the Instant Pot.

In a blender or food processor, combine the onion, pear, garlic, ginger, brown sugar, mirin, and soy sauce and process until smooth. Pour the sauce over the short ribs and stir to coat evenly. Arrange the rib pieces in a single layer. Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting for 35 minutes at high pressure.

When the timer goes off, you can either perform a quick release by moving the Pressure Release to Venting, or you can let the pressure release naturally, then leave the ribs in the Instant Pot on the Keep Warm setting for up to 10 hours.

Open the pot and stir in the carrots and daikon. Secure the lid once again and set the Pressure Release to Sealing. Press the Cancel button to reset the cook¬ing program, then select the Manual program and set the cooking time for 3 minutes at high pressure. Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using a slotted spoon, transfer the meat and vegetables to a serving dish and keep warm. Use a ladle or large spoon to skim the fat from the sauce.

In a bowl, stir together the cornstarch and water. Press the Cancel button to reset the cooking program, then select the Sauté setting. When the sauce comes to a simmer, stir in the cornstarch mixture and let it boil for 1 minute, until the sauce has thickened, then press the Cancel button to turn off the Instant Pot.

Spoon the thickened sauce over the meat and vegetables. Sprinkle the sesame seeds and green onions on top and serve.

3 to 3½ pounds boneless beef short ribs 1 yellow onion, cut into 1-inch pieces 1 Asian or Bosc pear (about 6 ounces), peeled, quartered, and cored 8 cloves garlic 1-inch knob fresh ginger, peeled and chopped 1 tablespoon brown sugar ¼ cup mirin (sweet rice wine) or apple juice ¼ cup soy sauce 4 large carrots, peeled and cut into 1-inch pieces 1 small daikon (about 1 pound), peeled and cut into 1-inch pieces 1 tablespoon cornstarch or arrowroot powder 1 tablespoon water 1 tablespoon sesame seeds 2 green onions, white and green parts, thinly sliced on the diagonal

Publisher ‏ : ‎ Ten Speed Press (August 29, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 0399580883
ISBN-13 ‏ : ‎ 978-0399580888
Item Weight ‏ : ‎ 1.56 pounds
Dimensions ‏ : ‎ 8.28 x 0.83 x 9.29 inches
Reviewer: K. Johnson
Rating: 5.0 out of 5 stars
Title: The only one you’ll need
Review: Finally! Here’s the cookbook that lets you get to know this wonderful new appliance by providing very basic, well known favorite recipes adapted for the One Pot. That’s all most of us really want to know, at least in the beginning....how do I cook a plain pot roast or corned beef or BBQ ribs using pressure? After all, the pressure cooker capability is the main feature that moves us to make the purchase. But lots of folks, like yours truly, really want and need some basic training before feeling comfortable enough to tackle something besides rice pudding. This great book gives you all the answers, including the very vital info about high altitude adjustment. Just about every other recipe collection I came across was chock full of weird ingredients of unknown use and certainly not available anywhere near my little town. And if I can’t feel capable of using a new appliance, it just won’t get used.Besides explaining the machine and it’s various modes of cooking, Ms Morante includes simplified instructions, suggestions for pantry items to have handy, quick reference charts, and a section of much appreciated “pantry” recipes for commonly used items such as Quick Mayonnaise, Marinara Sauce, broths, and so on. Another giant plus is that her cooking charts are extensive: more veggies than you’ll ever know, both fresh and frozen.I can’t say enough about this book! The price is most reasonable and overall, it’s a 10 out of 5 !!

Reviewer: N Benn
Rating: 5.0 out of 5 stars
Title: The best!
Review: This is absolutely the best Instant Pot recipe book, easiest to follow, and with the most delicious recipes! I have bought several as gifts, especially for people who were formerly afraid of their Instant Pots. I've made the soups, desserts, entrees, side dishes.... all easy and all fabulous!

Reviewer: Olive
Rating: 4.0 out of 5 stars
Title: Our IP staple.
Review: We LOVE this and it is our go-to for Instant Pot meals. It would hands-down have 5 stars from us if the binding weren’t falling apart (how does this happen any more?). I went on Amazon to look into if it’s being made differently now bc I would order a new one, and I realized I never wrote an initial review. We’ve had the book and pot since Xmas, 2017, and it’s been a culinary game changer. The Arroz Con Pollo is a frequent cook for us now. We also love the Jambalaya, Irish Beef Stew, Momo Meatballs and Curry, Turkey Chili, and we frequently make the Quinoa Porridge and Brown Butter Oats for breakfast. We’ve also made the chocolate cake which was really good as well. This book, Indian Instant Pot Cookbook, and Dinner in an Instant have inspired a new rating system for us because they are all so good: most meals range from 4.5 stars to 5 with variations, such at 4.95, 4.96, etc. I was lurking on some of the one star reviews and if simplicity is a concern I can see where this might not be a good fit. The upside is greater complexity of flavors and interesting ingredients I would not have been typically using. Amazing book, strangely bad binding.

Reviewer: Ritakc
Rating: 5.0 out of 5 stars
Title: Absolutely essential!
Review: I got a 6 qt Instant Pot for Christmas and didn’t know where to start. YouTube videos taught me how to use it and I found lots of great ideas. But I wanted a reference to have in my kitchen for cook-times, classic recipes, ideas, and how-tos. After reading reviews of LOTS of IP recipe books, this seemed to be the basic — and it is!!!! It’s just what I wanted. Nearly every recipe is something we do eat or would eat — especially now that the Instant Pot is my go-to cooking device! I’ve used it every week for meal planning and refer to it almost every day for cook times and ideas. It truly is the perfect Instant Pot cookbook / handbook for me — and I highly recommend. It should come with every Instant Pot purchase!

Reviewer: Lidpie
Rating: 3.0 out of 5 stars
Title: Meh
Review: I succumbed to the Instant Pot rage and selected this as a cookbook to get me excited to use it. I'll preface my review by saying that I don't love the Instant Pot because it's not at all instant. But this is a review of the book, not the pot itself.So here's what I don't like about the book:It assumes you have more than your basic instant pot. Many of the recipes require steamer baskets & special instant pot size bake pans. I just dropped a lot of money on the instant pot and I don't want to invest in more gadgets for it.When I think of "essential" recipes I don't think of oxtails. The recipes either seem to be things that I can easily make on my stovetop (rice or mac & cheese) or things that I don't count as an :essential" recipe like oxtails and sicilian style chard. There are ingredients I've never heard of or I assume my grocery store doesn't carry: sambal oelek? pomegranate molasses. Pasilla, sancho and guajillo chiles.I wish there were guidelines on time. Not how long it's on a particular setting - but how long it takes to get to pressure, cook and slow release. I know there are the charts at the back - but it wouldn't be too hard to give a rough time estimate in the recipe for the actual cook times and the time to get to pressure. I don't have a sense of how soon before dinner I need to start my meal prep!I feel like every recipe has sauté or additional steps before cooking.What I do like:It walks me through exactly what setting I need to use and whether it is a slow vs quick release. That's important for a newbie like me.I've found a few simple recipes we like such as the Irish beef stew.It's a gorgeous cookbook. The pages have nice weight and feel to them (not the thin glossy pages many other books have). I love the pictures that accompany each recipe. Absolutely beautiful.I'll keep trying the recipes. I'm not a huge instant pot fan, so I'm sure that is coloring my opinion of the book. I was wanting recipes that are more crockpot like (throw everything in and walk away). But I don't know how long I can even walk away for.

Reviewer: Pinklady1981
Rating: 5.0 out of 5 stars
Title:
Review: Great value. Some really lovely recipes. I would recommend if you have an instant pot.

Reviewer: Jan E. Schallert
Rating: 5.0 out of 5 stars
Title:
Review: I use this book everyday - anytime I am looking for how to use what I have in the cupboards and fridge to make something right now. It has great specific recipes that I try to think ahead to get ingredients handy for, but it is always helpful in providing ideas for making similar things with what you have. It teaches about how pressure cooking can be used in practical, everyday ways. The recipes are clearly written, with all you need to know. The book offers various dietary points of view (vegan, grain-free, keto...) but none is assumed primary - something for everybody, and adapt when you need to. A very easy, relaxed atmosphere. Sorry no picture: everything was eaten too quickly!

Reviewer: Pot
Rating: 5.0 out of 5 stars
Title:
Review: Le ricette sono un po orientali, come tutte quelle per le pentole a pressione d’altronde. Comunque ottimo libro. Fatto benissimo e da grandi soddisfazioni in cucina. Super consigliato

Reviewer: Northern light
Rating: 5.0 out of 5 stars
Title:
Review: UPDATEI cooked the unstuffed peppers recipe and it was delish. For me it needed more salt and pepper but that’s just personal taste. Very pleased!I made it in my 3 quart instant potMy friend made the pork loin with balsamic caramalized onions and said it was fabI have yet to cook a recipe from the book and will update when I have but I have “read” most of the recipes and these are my observations- a good cross section of recipes- including staples like mac and cheese, beans, leak and potato soup- ingredients are not weird hard to get but very common- the recipes are clearly written and straight forward- there are sometimes options / alternative ingredients suggested for vegan options or variety- none I have read are difficult. You don’t have to be a great chef to make them- each recipe can provide you with the basics to get stsrtrd even if you make your own personalized adjustments.just knowing how to get started is a big advantage like what setting and how long to cook a dish for. maybe you like to add a little spice maybe not but you will at least have a solid foundation for any of the dishes- there are quite a lot of very good photos of dishes. i love photos and always prefer one for each dish but there are a good number- it’s written by a pro. this is NOT a self published low quality cookbook full of errors and omissions.- i watched a video of the dish on the cover being made by indigo nil and it turned looked like it turned out great which is why i ordered the book and am not disappointedCan’t wait to try the risotto recipe and the barley / mushroom dish

Reviewer: David McKinney
Rating: 5.0 out of 5 stars
Title:
Review: J'ai essayé une dizaine de ces recettes déjà, et par rapport à la plupart de materiel sur le sujet, c'est clair que les recettes dans ce livre ont été testées. Non seulement cela, mais elles sont aussi très bonnes! N'hésitez pas...c'est une valeur sure si vous avez un Instant Pot (ou similaire.)