Authorized by the makers of The Instant Pot, The Instant Pot Cookbook from the Williams Sonoma Test Kitchen is a small collection of recipes designed to make the most of your Instant Pot. Small yet perfectly formed, this book offers over 20 recipes expertly designed by the Williams Sonoma Test Kitchen.
The introduction includes In Praise Of The Instant Pot which highlights the features of the device. Cooking With An Instant Pot covers the various functions available as well as a brief introduction to the LCD display.
The Instant Pot Primer includes several handy tips for basic usage in the various settings. This section also includes a few tips and troubleshooting suggestions.
The recipes themselves each include an introduction and serving size. While they are not simple recipes, none of them are overly complicated.
For the most part, the ingredients required throughout the book are easily sourced. The directions are all easy to follow detailing specifically which functions to use for the Instant Pot, and how.
Most of the recipes are accompanied by a full-page photograph of the finished dish. The back of the cookbook contains several basic recipes as well.
The prep time required for most is minimal as is the active time as well. Many of them use the pressure cooker function to good advantage allowing you to walk away during that time. This allows you to create a gourmet looking meal without too much stress.
Small But Perfectly Formed
This recipe book, although small, is packed full of excellent information. The Instant Pot Primer is an excellent go-to reference. And while there are only 20 or so recipes, the selection is excellent.
For the included recipe I have chosen the Kale Artichoke Dip because at one point or another everybody needs a good potluck recipe, and this one looks to be a big hit. Enjoy!
Kale Artichoke Dip
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 14-ounce can artichoke hearts, drained and roughly chopped
- 1 8-ounce package cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3/4 cup Parmesan cheese, grated
- 1 1/4 cups mozzarella cheese, shredded
- 1 1/4 teaspoons Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- black pepper, freshly ground
- Crostini, or fresh baguette slices, for serving
- Select Sauté on the Instant Pot and warm the oil. Add the onion and cook, stirring occasionally, until softened, about three minutes. Add the garlic and cook, stirring, for one minute. Add the artichokes and kale and cook, stirring, until the kale is just wilted and the artichokes have released their liquid, about seven minutes. Add the cream cheese, mayonnaise, sour cream, 1/2 cup of the Parmesan, and one cup of the mozzarella, and stir to combine. The mixture will not be completely smooth; do not overmix. Add the Worcestershire sauce and Cayenne, season with salt and pepper, and stir briefly.
- Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the time for 10 minutes at high-pressure. While the dip cooks, set a rack in the upper third of the oven and preheat the broiler.
- Let the steam release naturally for three minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid, giving the mixture a stir, and transfer it to a broiler-safe baking dish. Top evenly with the remaining 1/4 cup each of Parmesan and mozzarella.
- Broil until the cheeses are bubbly and lightly browned, about three minutes. Serve the hot dip with Crostini.
- Long, thin slices of crisp Crostini make an efficient tool for scooping up this creamy, cheese-topped dip. Pita or tortilla chips work well too.