Jenny Tschiesche - Modern Instant Pot® Cookbook: 101 recipes for your multi-cooker

MODERN COOKBOOK MODERN COOKBOOK JENNY TSCHIESCHE With photography by STEVE PAINTERSenior designer Toni Kay Editors Gillian Haslam and Miriam Catley Production manager Gordana Simakovic Art director Leslie Harrington Editorial director Julia Charles Publisher Cindy Richards Prop styling Steve Painter and Max Robinson Food styling Lucy McKelvie and Emily Kydd Indexer Vanessa Bird Photography by Steve Painter on all pages except those listed below Photography by Clare Winfield on and cover First published in 2018 as The Modern Multi-cooker Cookbook. This revised edition published in 2021 by Ryland Peters & Small 2021 Jockeys Fields London WC1R 4BW and 341 E 116th St New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text Jenny Tschiesche 2018, 2021 Design and photographs Ryland Peters & Small 2018, 2021 INSTANT POT and associated logos are owned by Instant Brands Inc. and are used under license. Instant Pot is a registered trademark of Instant Pot Company. Visit www.instantpot.co.uk or www.instantbrands.co.uk for more detailed information on Instant Pot products and their usage. ISBN: 978-1-78879-350-6 E-ISBN: 978-1-78879-415-2 Printed in China The authors moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. Notes: Note that the 6-litre/quart Instant Pot LUX and Instant Pot DUO models of multi-cooker were used for devising and testing the recipes featured in this book, and preparing them for the photography featured. If you are using an alternative brand of multi-cooker please refer closely to the manufacturers manual in order to adjust the operating instructions as appropriate for each recipe.

Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements only and not alternate between the two within a recipe. All spoon measurements are level unless otherwise specified. A teaspoon is 5 ml, a tablespoon is 15 ml. All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems. Disclaimer: The views expressed in this book are those of the author but they are general views only.

Ryland Peters & Small hereby exclude all liability to the extent permitted by law for any errors or omissions in this book and for any loss, damage or expense (whether direct or indirect) suffered by a third party relying on any information contained in this book. Useful Terminology Used in Recipes:QPR: Quick Pressure Release literally means you manually release the pressure quickly by turning the vent valve on the top of the machine to open. Use a wooden spoon to do this and make sure the vent is not going to expel steam straight onto a socket or any electrical equipment. NPR: Natural Pressure Release refers to allowing the pot to release built-up pressure naturally. You'll know when its done because the pressure button will pop back down. PIP: Pot In Pot means cooking foods in a pot inside your Instant Pot.

This can be used not only to make cakes, omelettes and meatloaves, but also for cooking potatoes or other vegetables at the same time as the meal is cooking. Inner Pot: This is the stainless steel pot that you do all your cooking in. Its durable and easily washed. I tend to wash, dry and immediately replace the pot so I dont have any mishaps. People have been known to pour water straight into the pot with no inner pot there thats a quick way to ruin your Instant Pot. Deglaze: This is the term used to mean that some liquid will be added and a wooden spoon used to scrape up any tasty bits from the bottom of the pot.

This is a necessary step in many recipes to ensure that the dish cooks through and doesnt stop cooking or overheat due to food sticking to the bottom of the pot. CONTENTS INTRODUCTION Creating tasty and nutritious meals day after day is what we all aspire to, but it can become a chore. Im a mum to two children, a health writer, nutritionist, speaker and presenter so, like many people, Im spinning several plates. How Ive wished for a magic gadget that would allow me to throw in a few ingredients and press a button, returning when the time is up to find a delicious meal, ready to eat. A gadget that would be easier and safer to use than an old-fashioned pressure cooker, faster than a slow cooker, yet producing slow-cooked textures and flavours. Reader, such a machine exists and it is called an Instant Pot.

This book will tell you how to use it and get the best from it, and I promise it will change your life (and no, Im not sponsored by Instant Pot!). At its most basic, the Instant Pot is an electric pressure cooker and slow cooker in one. This description underplays its abilities though, because the Instant Pot can create the most incredible range of desserts, yogurts, porridge and risottos, too. With this one-pot way of cooking, once supper is in the pot, you can leave it unattended its silent, sturdy and very safe. Theres a timer on the pot, too, so it can start and stop cooking at specified times, then keep your meal warm until you are ready to eat. For this book, Ive created a collection of recipes that you can recreate yourself without having to master any tricky culinary skills.

The book is split into sections based on the type of dish. These are mostly family-size meals with a few exceptions, but even if you are not feeding a family, the bonus is that you can batch-cook meals and save portions in the fridge or freezer (you can even reheat meals from frozen). The joy of writing this book has been discovering just how easy it is to create delicious and nutritious meals in such a hands-off way. The ingredients I cook with are the kind you will find in your local supermarket. From time to time I might use something from a specialist store, but its now easy to purchase these ingredients online. One additional benefit of this method of cooking is that many foods simply taste better the flavours really shine through.