In their introduction to Super Fast Instant Pot Pressure Cooker Cookbook, the authors Heather Rodino and Ella Sanders indicate the goal for this book is to give you 100 recipes you can get onto the table in 60 minutes or less start to finish including prep time. With few exceptions, this is exactly what they do.
Focusing mainly on the Manual Pressure Cooking function, with some use of the Sauté button, these recipes were designed to be accessible and to significantly reduce the cooking time compared to conventional cooking.
As they indicate the real beauty of a Pressure Cooker is that you don’t have to monitor your food while it’s cooking. No standing and stirring at the stove, no checking to make sure it is not burnt. Leaving you to do what you need to while your food is cooking.
They also include a few good tips about using your Instant Pot. Some troubleshooting in case things go wrong, and useful tools to have on hand.
After that brief but helpful introduction, we dive headfirst into the recipes starting with “Starters And Soups”. Only about 25 percent of the recipes have a picture but most of those are full page. Each recipe starts with a brief introduction and tells you how many people it will serve, Active Time, Pressure Time, Release Time, and Total Time. The recipes are all very easy to follow, with precise instructions. Many even include a Smart Tip to make cooking a little easier.
The second chapter of recipes is “Sauces And Pasta”. Although a mere 10 pages, it’s nine recipes are an excellent base for many uses.
Chapter 3 is “Beans, Grains, and Chilis”. Including a Vegetarian Chili, there are several other chili recipes along with Lentils, Curries, and Risotto. You will even find a Vegetarian Bean and Rice recipe and a nice Jambalaya.
“Chicken And Turkey” is chapter 4, with an excellent selection of many different kinds of poultry dishes. There’s even a Turkey Meatloaf.
With chapter 5, “Beef, Pork, And Lamb”, there are lots of excellent stews and so much more. If you have a hankering for Chinese food there’s even a Moo Shu Pork you can whip up in only 35 minutes.
“Simply Sides” is chapter 6 where you’ll find several Potato Salads, Rice Dishes, and other side dishes to enjoy.
The final recipe chapter is “Sweet Treats”. This is where your sweet tooth is satisfied with desserts including even a Cherry Cheesecake. That cheesecake is one of the only recipes that take more than an hour, but who wouldn’t spend an extra few minutes to make one?
The index in the cookbook is excellent. It not only includes the name of each recipe but also lists each recipe by ingredient to make it easier to find. Not counting a few notable exceptions, like the aforementioned cheesecake, all of the recipes deliver in under an hour. Most of the recipes take under 30 minutes. For those of us who have other things to do, or would rather relax than stand over a hot stove, this is huge.
I was extremely happy with this cookbook. It delivers exactly what it says it will, 100 easy recipes, and does it well.
For the included recipe I have chosen the “Chicken Marsala” for a number reasons. First, it takes 30 minutes. Second, it looks absolutely delectable, like something you might have spent a long time cooking. I think it definitely would impress a guest, making them think you slaved over it, yet it is super easy. Enjoy!
Active Time 15 minutes; Pressure Time: 8 minutes; Release Method: Manual; Total Time: 30 minutes
- 3 tablespoons butter unsalted, divided
- 8 ounces mushrooms button or cremini, sliced, Baby Bella
- 2 cloves garlic minced
- kosher salt
- black pepper
- 1/2 cup marsala wine
- 4 chicken breasts boneless, skinless
- 1/2 cup chicken stock
- 2 tablespoons parsley chopped
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Add the butter to the inner pot and heat on sauté. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste.
- Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking.
- Season the chicken with salt and pepper. Add the chicken in stock to the pot.
- Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure.
- Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.