Good Housekeeping Instant Pot Cookbook – Review

The Instant Pot has become the go-to kitchen tool for people with busy lifestyles. After extensive testing, the Good Housekeeping Test Kitchen partnered with Instant Pot to create the Good Housekeeping Instant Pot Cookbook with 60 foolproof recipes.

One of the best things about reviewing a Good Housekeeping Cookbook is that they always make sure you’re prepared. The beginning of this book gives you the Instant Pot Guide. Including Instant Pot Preparation, Pressure Cooking In The Instant Pot, and Instant Pot Safety Tips, this is an invaluable resource. They even include a Cooking Program Options Chart which gives you the information about which program to choose, what mode, cooking options, and notes.

The first chapter is Basic Recipes. Here you find Stock, Broth, Sauce, and Eggs. Each of the recipes includes a brief introduction, Active Time, Total Time, and Quantity. Nutritional Information, Calories, Protein, Carbohydrates, Fats, Fiber, and Sodium are also included. As always with Good Housekeeping recipes they are very straightforward and very specific.

About half of the recipes include a full-page picture, many also included a tip. For instance, I was not aware that if you leave the peel on the onion when you’re cooking a chicken broth it will make it a more golden color. And since you are going to be straining the broth at the end it doesn’t matter if you leave it on or not, so why bother with the extra step?

The second chapter of recipes is Beans And Grains. It’s here you’ll find various Bean Recipes, Lentils, Risotto, Rice, even a Basic Bulgar, and Oatmeal. The rice recipe describes how to make a Basic Rice, then includes several flavor variations which you can add.

Chapter 3 covers Soups, Stews, And Chilies. There’s a lot of variety here, even a nice Kielbasa Stew and a Beer Braised Beef Stew. While most recipes in this section take several hours, most have an active time of under 30 minutes.

Chicken is covered in chapter 4. Including a Moroccan Chicken Tagine, Chicken Cacciatore, and Thai Chicken, there is something here for everyone. The Chicken With Walnut Herb Sauce will ensure you never want to eat a store-bought rotisserie chicken again.

Beef, Lamb, And Pork are covered in chapter 5. From a Quick Weekend Tuscan Ragu to Ribs, Wraps, and even Brisket, everything is covered. Most of the recipes do take more than an hour, sometimes up to 10 hours, to cook but the active cooking time in most is less than half an hour.

An excellent index is included along with metric conversion charts for measurements. I especially like how they triple test each of the recipes in order to make sure that they can all be created as printed.

Attention To Detail Is Excellent

Even though there are only 60 recipes, the variety of is excellent in this book. The attention to detail is excellent. I thoroughly enjoyed this book and look forward to many others from Good Housekeeping.

For the included recipe I’ve chosen Quicker Coq Au Vin Blanc because it makes a classic dish in less than 35 minutes with only 10 minutes of active cooking time.

This cookbook was reviewed in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.

Good Housekeeping Instant Pot Cookbook - Review
Good Housekeeping Instant Pot Cookbook - Review

Quicker Coq Au Vin Blanc

Make this classic French recipe, with the same delicious flavor, in record time.
Good Housekeeping Instant Pot Cookbook - Review
Good Housekeeping Instant Pot Cookbook - Review

Quicker Coq Au Vin Blanc

Make this classic French recipe, with the same delicious flavor, in record time.
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Makes Servings
Units
Prep Time 10minutes
Cook Time 35minutes
Ingredients
Makes Servings
Units
Prep Time 10minutes
Cook Time 35minutes
Ingredients
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Instructions
  1. In instant pot using sauté function, cook pancetta in oil, uncovered, for 5 to 7 minutes, or until fat has rendered. Transfer pancetta to plate.
  2. Meanwhile, pat chicken dry with paper towels; season all over with thyme and 1/2 teaspoon each salt and pepper.
  3. In batches, add chicken, skin side down, to pot; cook six minutes or until browned on two sides, Turning once halfway through. Transfer chicken to large plate.
  4. To pot, add leek and 1/4 teaspoon salt; cook three minutes, stirring. Add wine. Hit cancel, reselect sauté function, and adjust heat to More; heat to boiling. Hit cancel again, then reselect sauté function (this returns heat to normal); simmer five minutes. Hit cancel to turn off sauté function.
  5. Add potatoes, mushrooms, and chicken to pot. Cover and lock lid. Select manual/pressure cooker and cook at high temperature for eight minutes. Once cooking is complete, release pressure by using a quick release.
  6. Serve chicken and vegetables with some cooking liquid. Garnish with parsley.Good Housekeeping Instant Pot Cookbook - Review
Notes

Each Serving:

About 725 cal, 52 g protein, 29 g carbohydrate, 43 grams total fat (13 g saturated), 2 g fiber, 785 mg sodium.

Tip:

Here are a few test kitchen tricks to get that perfectly golden skin: Pat the skin very dry, and make sure the oil is hot but not smoking. Keep a little space between chicken parts when searing so you don’t overcrowd the pan. You might have to do it in a couple of batches.

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Chris Sadler is Owner and WebAdmin of RecipesNow! The Reviews
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