Bruce Weinstein - Instant Pot Bible: Copycat Recipes: 175 Original Ways to Remake Your Favorite Restaurant Recipes in Your Instant Pot

Welcome to a cookbook chock-full of copycat recipes specifically designed for the Instant Pot! Got a dish from your favorite restaurant that youd like to make at home? Or a dish thats fallen off the menu at your favorite place that you still remember fondly? Or even a dish from a long-gone restaurant you wish you could still order? If youve got an Instant Pot, weve got you covered: from queso to cheesecake (you know from where), down-home vegetable soup to Sunday gravy, fried rice to cioppino! This cookbook includes 175 recipes that bring the dishes we love at over ninety of the most famous restaurants across North America right into our kitchensand more importantly, right into our IPs! And talk about a wide range! Weve got favorites from fast-food and fast-casual joints as well as those from high-end spots we all probably reserve for special occasions.

Needless to say, our favorite haunts dont have an array of Instant Pots lining their countertops. As far as we know, none of the restaurants mentioned in this book use our favorite appliance to cook their meals. (Some may use industrial-sized pressure cookers to crank out huge portions that are frozen and shipped across the country to local franchisesthats a very different story.) But with some ingenuity and a lot of delicious recipe-testing, weve reverse-engineered many of our favorite restaurant meals to work great in all models and all sizes of the Instant Pot.

By now, we all know an Instant Pot offers such a warm, steamy environment under the lid that we can pull tender beef braises, stocked chicken stews, and even light bread puddings out of the pot. So lets go over the top and do the same with the menu items we all love.

And get this: We can often make these dishes a little better. For one thing, we dont have to pump our versions with preservatives or jigger the dishes to survive the thaw-and-reheat cycle in many national-brand kitchens. And we can preserve a lot of the savory and sweet flavors without resorting to a heavy pour of saltwhich means better flavor all around thats also a bit better for us.