The Art Of Great Cooking With Your Instant Pot – Review

Growing up with a mother who loved cooking special meals and hosting small dinner parties, the author, Emily Sunwell-Vidaurri. grew to love great cooking. To her, great cooking doesn’t mean high prices, or seriously fancy. Great cooking means quality ingredients cooked to perfection. Wanting to carry this on to her Instant Pot, The Art Of Great Cooking With Your Instant Pot was born.

The cookbook is full of recipes which include nourishing ingredients, with no processed foods. The recipes in this book are also gluten-free as the author can’t tolerate gluten, but they can be made with gluten if you want.

Chapters include:

  • Hearty Beef, Pork, and Lamb
  • Elegant Poultry
  • Delectable Pastas, Seafood, Vegetables and More
  • Beautiful Soups
  • Tantalizing Stews
  • Appetizing Breakfast
  • Heavenly Sweet Treats

A lovely full-page picture is included with each recipe, so you can see exactly what you will be making. The recipes also include Prep Time, Cook Time, Total Time, and Yield. Each also includes a brief introduction with information about the recipe itself or why it was included. Several also have notes with serving suggestions or notes on cooking.

The instructions for the recipes themselves are very detailed. The book is very specific about which setting to use and for how long etc. I love the detail for the recipe instructions because if you’re new to the Instant Pot that is important.

There are recipes from all over using different types of ingredients. None of the recipes seem to be so exotic that you would have difficulty sourcing the ingredients. The focus here is on fresh quality ingredients in order to produce quality results.

At the end of the book, continuing with the fresh and organic theme, there is the “Dirty 12+ and Clean 15” page. This page gives you information on the fruits and vegetables which are most contaminated with pesticides and chemicals. It also includes those which, even if they are not grown organically, are your safer options.

Straightforward And Easy To Understand

Overall I really enjoyed this book. The recipes are very straightforward and easy to understand. The pictures are mouthwatering. This will definitely remain on my go-to shelf. My only complaint is that it is a mere 80 recipes, but quality over quantity I suppose.

For the included recipe I chose the Sauerkraut-Apple Pork Roast as it looks spectacularly delicious. Enjoy!

Sauerkraut-Apple Pork Roast

Print Recipe Pin Save
Pork with sauerkraut is said to bring good luck when served on New Year's, but that doesn't mean it should be served only once a year. Overflowing with fermented kraut and delicate caramelized apples, this tender, shredded roast has the perfect combination of tangy and sweet.
Total time 82 minutes
Prep Time25 minutes
Cook Time57 minutes
Total Time1 hour 22 minutes
Makes6 Servings


  • 4 tablespoons butter grass fed, G, or avocado oil, divided, 57 g
  • 3 apples cord and sliced
  • 2-3 lbs pork roast 907 to 1361 g
  • 1 yellow onion sliced
  • 4 cloves garlic fresh, minced
  • 1 tbsp honey 21 g
  • 1/2 sprigs Rosemary leaves removed and chopped
  • 1 1/2 tsp Sea salt 4 g
  • 1 cup apple cider 237 mL
  • 4 cups sauerkraut fermented, divided


  • Add two tablespoons (29g) of healthy fats of choice to the instant pot and press "Sauté ". Once the fat has melted, add the apple slices, sautéing for about eight minutes, stirring occasionally until they're lightly caramelized and golden brown. Carefully remove the caramelized apples to a plate and set aside. This can also be done on the stove in a saucepan if you'd prefer.
  • Add 2 tablespoons (209g) of healthy fat of choice to the instant pot and press "Sauté ". Once the fat has melted, add the pork roast and brown for about 3 1/2 minutes per side. Remove the roast and transfer to a plate. Set aside. Add the onion, garlic, honey, rosemary, and sea salt, sautéing for about two minutes until fragrant. Press the "Keep Warm/Cancel" button. Add the apple cider, give it a stir, then carefully add the ground pork roast. place the lid on the instant pot, making sure the steam release valve is sealed. Press "Meat/Stew" for 35 minutes.
  • When the instant pot is done and beeps, press "Keep Warm/Cancel". Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, "Quick Release"/open the steam release valve. When steam stops in the silver dial drops, carefully open the lid.
  • Add 2 cups (284g) of the sauerkraut, reserving the remaining 2 cups (284g) for serving, and place the lid on the Instant Pot, making sure the steam release valve is sealed. Press "Manual" and decrease the time using the "-" button until you reach 5 minutes.
  • When the Instant Pot is done and beeps, press "Keep Cool/Cancel". Using an oven mitt, "Quick Release"/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Add the caramelized apples to the top of the roast. Place the lid on the instant pot and allow it to rest for 5 minutes to warm the apples.
  • Shred the pork roast and serve immediately with caramelized apples, cooked kraut, and reserved rock sauerkraut (so you get the naturally occurring probiotics).


Keep the size of the instant pot in mind when purchasing the pork roast.
If you don't have apple cider on hand, you can substitute chicken bone broth.
Fermented sauerkraut is easy to find natural food stores and mainstream grocery stores. Just look for authentic fermented sauerkraut. It should say "fermented" or "live cultures" work "probiotic-rich" on the label.
About the Author:
Chris Sadler is WebAdmin and Writer for
RecipesNow! The Reviews And Recipes Magazine
Get the newsletter:
Download FREE eBooks at:

Be the first to comment

Leave a Reply