In the introduction to Instant Pot Italian
After a brief introduction comes “10 Tips For Better Italian Instant Pot Dishes”. I found these tips excellent for getting the best results from the Instant Pot. The “Quick Safety Reminders” list, is a refresher on safety for the Instant Pot. “Must Have Ingredients” provides a list of the main pantry ingredients you want to keep on hand when creating the recipes in this book.
Recipe categories include:
- Antipasti and Salads
- Soups and Stews
- Pasta and Grains
- Poultry
- Pork, Beef, and Lamb
- Vegetables
- Desserts
- Pantry
Each of the recipes in the book includes a brief Introduction, the Quantity, Active Time, and Total Time. The author has factored in the Pressure Cook release times into the total times. This will give an accurate indication of the amount of real time you will need for each recipe.
The Pantry category covers basic recipes you want to need on hand, like Homemade Marinara, Basil Pesto, Ricotta, various Broths, etc.
I was impressed with the clear easy to follow instructions. They even have emboldened the button name you use [Sauté] to make it easily stand out at a quick glance.
The author has also been kind enough to include storage information on how long the recipe can be stored and in what manner. This way you can make extra and will know how to preserve it correctly.
A little over half of the recipes include a lovely full-color photo. Other photos are sprinkled throughout at the beginning of each Recipe Category, in the Safety Instructions section. The “Must-Have Ingredients” include excellent close-up photos of many of the pantry ingredients you will need.
At the beginning of the book after the list of Contents By Chapter is a list of the recipes in order of appearance. The back of the book has a second index which also sorts but the main ingredient.
A Must Have Resource
A well put together cookbook includes those tiny little touches which really help make cooking easier. The first thing you notice when you open this cookbook is that it has flaps on both covers. The flaps work well as bookmarks to save your place. The details in the recipes, the excellent indexes, and the tips, are all so helpful. Touches like these combine to make Instant Pot Italian a “must have” resource for anyone who wants to cook Italian.
The book is subtitled “100 Irresistible Recipes Made Easier Than Ever”. I think, however, if they’ve made it more difficult because choosing one recipe out of this book was very hard. But for the included recipe I have chosen The “Braised Pork Loin With Milk And Sage”. Enjoy!
Braised Pork Loin With Milk And Sage
In Tuscany, cooks braise pork loins in milk to tenderize the meat and create a delicious sauce that caramelizes to a beautiful gravy in the bottom of the pot. The Instant Pot reduces the cooking time [and clean up] by about half. The sauce looks a little curdled at first, but don’t panic – it’s an authentic aspect of the dish, and when you whisk in the flour and butter at the end, the sauce thickens and the milk proteins will disperse. Serve the roast with mashed potatoes or soft polenta.
Ingredients
- 1 2 1/4-2 1/2 pound pork loin roast well marbled
- 2 tablespoons olive oil
- salt
- pepper
- 1 medium onion yellow, half lengthwise and slice through the root end
- 1 tablespoon sage leaves fresh, chopped, or 1 1/2 teaspoons dried
- 1 teaspoon rosemary fresh chopped
- 1/2 cup chicken broth homemade [page 198] or low-sodium store bought broth broth
- 1 cup 2% milk
- 3 cloves garlic finely sliced
- 2 tablespoons butter unsalted, at room temperature
- 2 tablespoons all-purpose flour
Instructions
- Select Sauté and adjust to More/High heat. Brush the pork with 1 tablespoon of oil and generously season it all over with salt and pepper. When the pot is hot, add the pork and cook until browned on the sides, about six minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pot, the onion, sage, and rosemary and cook, stirring occasionally and scraping up any browned bits on the bottom, until the onion is beginning to brown, five minutes. Add the broth and cook, stirring frequently, for one minute. Press Cancel.
- Add the milk and garlic and stir to combine. Return the pork to the pot, turn the pork in the milk mixture to coat, and then place it fatty-side up. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 20 minutes for a 2 1/4 pound roast or 22 minutes for 2 1/2 pound roast. Make sure the steam valve is in the “Sealing” position and that the "Keep Warm" button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick release the remaining pressure. Check the roast with an instant-read thermometer; it should register at least 135 F. If the roast needs more time, cover the pot with the regular lid, select Sauté, and adjust to More/High for five minutes. Check the roast again and transfer it to a serving platter when it is done. Tent with foil.
- In a small bowl, combine the butter and flour and stir until smooth. Select Sauté and adjust to Normal/Medium heat. Gradually whisk the flour mixture into the cooking liquid and simmer, whisking frequently, until thickened, three minutes. Press Cancel. Slice the roast crosswise into thin slices and serve with the sauce.
Notes
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