- USD 11.99
Cook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.
Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?
Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.
Tantalize your taste buds and change the way you cook with this mouthwatering menu:Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine. From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required.Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila.One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem.Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger.Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions.Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.
These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.
Praise for Christopher Kimball's Milk Street:"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic
Kimball (The Cook's Bible), founder of the Milk Street culinary media company, takes on the Instant Pot multicooker in this sharp collection. All recipes include either pressure-cooker or slow-cooker instructions, with some offering both. But as Kimball admits, not all are time savers: a puttanesca pasta (with a whopping half cup of capers) requires 45 minutes and breaking spaghetti in half to fit in the machine. There are many recipes for soups and stews, and several for basic items with variations: black beans can be repurposed, for instance, as refried beans or tossed with corn. Kimball errs on the side of supplying arguably too much information in recipes; typical is the recipe for a North African eggplant tagine, which includes active time, cooking times, a headnote, a cautionary note, and prep, fast, slow, and finishing instructions. As always, the ace up Milk Street's sleeve is its command of a wide range of cuisines: a Georgian stew, Mexican pork carnitas paired with quickly pickled red onions, and French chicken en cocotte with mustard and tarragon all hold appeal. Home cooks whose regular rotation includes Instant Pot fare will appreciate this useful and wide-ranging volume.