Kristy Bernardo - Weeknight Cooking with Your Instant Pot

The question always makes me chuckle, and I explain that when you think about something twenty four hours a day, you make connections that you otherwise might not. A schoolteacher is always on the lookout for unique, interesting ways to engage students and will perhaps read something in a book or have an interaction with someone that sparks an idea. The same goes for food and creating recipes. A dish I enjoyed at a fine restaurant years ago could spark an idea today when Im lost in thought at the meat counter. They say that you are what you think about, and I think a lot about food. I grew up in central Wisconsin where meat, potatoes and a vegetable were always on the table for supper.

We were free to roam about as we pleased, hopping on our bikes to ride the mile or so down to the river or explore the endless acres of forest and farmland that surrounded us. But make no mistake, we always had to be home once that dinner bell rang. Sharing a meal was what brought my family together, and thats still true today. When I decided to write this book, it was my mom and dad who immediately came to mind. I knew theyd be incredibly proud of their small-town girl. Although Ive lived all over the country, most notably having spent sixteen years in Southern California, Ill always be a Wisconsin girl.

Ive eaten at some of the finest restaurants in the world, and Ive discovered the exquisite flavors of authentic tacos or barbecue at roadside stands around the United States. Yet my roots run deep, and thats where my true inspiration will always lie. Which brings me to the Instant Pot. When I first discovered it, I was amazed at the delicious food it could churn out in a fraction of the time. Practically anything you attempt to make with itfrom hard-boiling eggs to chocolate pots de crmemagically becomes something delicious in minutes. Its a workhorse that will do almost anything you ask it to with ease! To quote my dad, who is surprisingly fascinated with it for someone whos never cooked anything in his life, Its a fine piece of equipment.

The Instant Pot reminds me a little bit of, well my own story. To look at it, you might think its just another kitchen appliance. Yet its able to produce dishes that can transport you anywhere and everywhere in no time at all. Thai, Mexican, Chinese or even a special dish from your childhood that youd like to enjoy without too much effort. Those succulent ribs from your favorite barbecue joint can be easily re-created for a weeknight meal. A healthy soup that might otherwise take hours to simmer to get the flavors right, takes just twenty minutes! Similar to a small-town girl with deep roots who can travel the world, the Instant Pot is my solid, dependable sous chef who can create any number of dishes in no time at all.

My Instant Pot has truly transformed the way I cook, and it will do the same for you. These recipes were created for the busy, hectic weeknight schedules when you want to serve your family a delicious, home-cooked meal, but you dont have hours to prep and cook. Its meat, potatoes and vegetablesjust like my mom used to make for our family. And Ive added a few upscale twists that youll be able to enjoy in a fraction of the time. I hope this cookbook brings as much joy to you as its brought me in writing it!

Ribs that are slow-cooked until the meat is falling from the bone take just thirty minutes! Even chicken breasts and pork chops, both notorious for being easy to dry out, turn tender and flavorful in no time at all. My 3 Favorites

With a paring knife, remove the membrane from the back-side of the ribs and discard. Cut the ribs into 2-rib sections. Generously cover the ribs with all of the rub. 3. Pour the apple juice into your pot, then place the trivet on top. Set the ribs on top of the trivet.

Press Manual and adjust the timer to 30 minutes. Check that the cooking pressure is on high and that the release valve is set to Sealing. 4. When the time is up, open the Instant Pot using Quick Pressure Release. Brush the ribs with 1 to 2 cups (236 to 473 ml) of the sauce, then pop them under the broiler for about 5 minutes.