One of my favorite tools in the kitchen is my Instant Pot. It has so many uses and makes things so easy. With the Instant Pot College Cookbook, your college students can take advantage of its multifunctionality too. With this book, you’ll find recipes to help them make good food with limited space, tiny budgets, and not a lot of time.
After a brief introduction from the author, follows an introduction to the Instant Pot itself. This first section, Good Fast Food, includes information on why you would choose an Instant Pot, an introduction to pressure cooking, and information on foods to use.
In the first section, you will also find a list of essential tools, a description of the parts of the Instant Pot, and information on how to cook various foods with an Instant Pot. An in-depth discussion on beans and rice is also included. A list of pantry essentials, usage tips, and frequently asked questions rounds out the chapter.
The rest of the book is comprised of recipe chapters including:
- Everyday Staples
- Soups And Stews
- Meatless Meals
- Pork And Beef
- Potlucks, Picnics, And Holidays
Each of the recipe chapters starts with one full-color picture of one of its recipes (labeled with recipe name and page number) and a list of each of the chapter’s recipes and their corresponding page numbers. All of the recipes include Prep Time, Pressure Cook (time and setting) Release (time) and Total Time. A description of the recipe is next, followed by a list of ingredients and equipment required and directions. Some of the recipes also include labels, like Dairy-Free, Gluten-Free, Vegetarian, or Vegan.
I was particularly impressed by how the instructions are presented. The first line of the instructions is bolded and is an overview of what you will be doing. A more detailed description then follows.
Many of the recipes include a tip at the end. Some are appliance tips (ideas about using various settings on your Instant Pot), others are variations for the recipe, ingredient substitutions, how to make it easier, tips for prepping, or just general cooking tips. This sort of detail makes recipes easier, and more interesting.
After all of the recipes are a few charts detailing cooking times of various ingredients. The charts include the minutes under pressure, release times, and whether or not it can be quick release. Measurement Conversion Charts are also included along with a regular and recipe index.
So Easy And Student Friendly
All of the recipes included in the book are very easy, seemingly foolproof, and student-friendly. With this book, even the most inexperienced student chef would be able to put together a decent meal.
For the included recipe I have chosen The Pork Fried Rice. Enjoy!
Pork Fried Rice
Equipment: Measuring Cups and Spoons, Chef’s Knife, Small Bowl
- 3 tablespoons vegetable oil, divided
- 1 small onion, finely chopped
- 26 ounce pork chops, cut into 1/2 inch pieces
- 1 teaspoon sea salt, fine
- 1/2 teaspoon black pepper, ground
- 3 cups water
- 2 cups rice, long grain
- 1 large egg, beaten
- 3 tablespoons soy sauce
- 1/2 cup peas and carrots, frozen
- Sauté the vegetables and pork. Select Sauté and adjust the heat to Medium. Add 1 tablespoon of oil to the inner cooking pot. When it’s hard, add the onion and cook, stirring occasionally, for 2 minutes. Season the pork with the salt and pepper. Add the pork to the pot and cook, stirring occasionally, for about 5 minutes. Transfer the pork and onion into a small bowl.
- Pressure cook the rice. Add the water to the pot and scrape the bottom of the pan to remove any browned pieces. Add the rice. Lock the lid into place and turn the valve to “sealing”. Select Rice, which will automatically set the cooking time based on the amount of rice and water in the pot. When cooking ends, but the pressure release naturally for 10 minutes, then turn the valve to the left “venting“ to quick release the remaining pressure.
- Finish the rice. Unlock and remove the lid. Stir the rice and create a well in the center so you can see the bottom of the pot. Add the remaining 2 tablespoons of oil into the center. Pour the beaten egg into the hole and stir quickly. Stir in the soy sauce and the pork and onions. Add the peas and carrots to the rice and allow to rest for 5 minutes to heat through. Garnish with the scallions (if using).