is of coffee-table-book caliber. The pages are shiny and the food is beautifully photographed. The recipes range from the expected to less-common Instant Pot fare, such as fish and seafood, Persian rice, and even a frittata. Melissa Clark's recipes are tasty, colorful, flavorful, and easy to follow. Indeed, she stays true to herself in this book, sacrificing nothing—well, except cooking time.
Boeuf bourguignon is an iconic dish. It can take up to 6 hours to complete, though, as in the case of Julia Child’s much-loved recipe. Could an Instant Pot cookbook really deliver the flavor and texture of a 6-hour recipe? What better way to find out than to test Clark’srecipe. The answer, in a word: oui! The beef was fork-tender, the sauce full-bodied, and everything finished in a fraction of the time the classic recipe requires.was a real hit for Robin.
Wanting to give a fair shot to recipes she may not have otherwise considered for the Instant Pot, Sarah also chose theThe salmon came out perfectly cooked with a fresh, citrusy-sweet sauce that required almost no effort to create. Sarah made the, but struggled a bit with it. While it was really nice to not have to babysit a risotto, the texture was a little off and it was a bit too salty, even though Sarah used her own no-salt-added broth.
This book is absolutely gorgeous. There is a large variety of recipes showcasing the versatility of the Instant Pot. The recipes inside don't just work with the Instant Pot; they are, in fact, enhanced by the device.When we first looked through this book, the three of us were struck by the sheer volume and variety of recipes: everything from Indian to Italian, meat-lover's to vegetarian.
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