Super Shortcut Instant Pot

The Ultimate Time-Saving Step-by-Step Cookbook

Contributors

By Jeffrey Eisner

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$21.99

Price

$27.99 CAD

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  1. Trade Paperback $21.99 $27.99 CAD
  2. ebook $12.99 $16.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 11, 2023. This date is subject to change due to shipping delays beyond our control.

NATIONAL BESTSELLER • Super shortcuts mean saving time and money. Now, Jeffrey Eisner, the multiple-time #1 bestselling author of the Step-by-Step Instant Pot Cookbooks, shares easy, incredibly delicious Instant Pot recipes with quick cook times and short ingredient lists.

Eisner's flavor-bomb recipes are simpler than ever, with quick cooking and each Instant Pot recipe using no more than ten ingredients (including salt, pepper, and oil)—and often many fewer. But make no mistake: these shortcut dishes never skimp on flavor. They deliver the same delectable satisfaction that keeps cooks coming back time and time again. Plus, each recipe also works for smaller households, with instructions to serve from 1 to 6 people.
 
100 mouthwatering recipes include:
  • Creamy Tortellini Soup
  • French Onion Mac & Cheese
  • Dan Dan-Style Noodles
  • Lasagna Risotto
  • Chicken Stroganoff
  • Chinese-style Spareribs
  • Beef Birria Tacos
  • Shrimp Scampi
  • Spinach & Artichoke Dip
  • Deep-Dish Chocolate Chip Cookie

Authorized by the makers of the Instant Pot and featuring hundreds of step-by-step photos to make each meal foolproof, this cookbook will turn your dinners into winners. 

Excerpt

GARLIC HERB CHEESE

Since the fancy cream cheeses aren’t available everywhere and because I want you to get that true flavor experience I’ve intended in these recipes, I’m sharing how to make your own garlic herb cheese! Not only is this more budget conscious, it tastes just as great as the fancy stuff in the market (if not better since it’s homemade).

This will yield the equivalent of about five 5.2-ounce packages of Boursin (one package is approximately ¾ cup). You can also use it as a spread for crackers on your charcuterie board. It will last up to 3 weeks in your fridge and can be frozen for future use. All it takes are the following:

2 (8-ounce) bricks cream cheese, softened for 2 hours at room temperature (don’t microwave)

2 sticks (8 ounces) salted butter, softened for 2 hours at room temperature (don’t microwave)

¼ cup grated Parmesan cheese

3 cloves garlic, minced or pressed

1 teaspoon dried parsley

1 teaspoon dried dill

½ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon black pepper (optional)

½ teaspoon Italian seasoning

Simply add all the ingredients to a large mixing bowl. Take a silicone, rubber, or wooden mixing spoon and mix it all together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that’s easier, but I find that the familiar consistency is best achieved when mixed by hand.)




GENERAL COOKING CHARTS

These charts will come in handy when you want to make your own creations. Just bear in mind that these are loose guidelines, as the dish or sauce you’re making may require slightly altered ratios and times depending on what you’re making and adding to each dish (be it meat or veggies).

PASTA

PASTA PASTA:LIQUID RATIO BY POUND:CUP PRESSURE COOK TIME AT HIGH PRESSURE RELEASE
Short pasta (macaroni, penne, ziti, farfalle, rotini, cavatappi, cellentani, campanelle, or medium shells) 1:4 6 minutes Quick
Linguine or egg noodles 1:4 6 minutes Quick
Spaghetti 1:4 8 minutes Quick
Rigatoni 1:4 8 minutes Quick
Bucatini 1:4 12 minutes Quick

If making whole-wheat pasta, cut the package’s suggested minimum cook time in half, then subtract 1 minute for softer pasta or 2 minutes for al dente pasta.

If making gluten-free pasta, halve the suggested Pressure Cook time in the chart above.

You can’t pressure cook chickpea or lentil pasta. It will turn to mush. Believe me, I’ve tried.

If making pasta without a sauce, drain the excess liquid before serving.

If using a long noodle such as spaghetti or linguine, you must break it in half before adding to the pot. True, some Italian grandmothers may chase you with their rolling pins for doing so, but if you don’t, it won’t fit or cook properly.

Always add 2 tablespoons butter or oil to the pot to prevent sticking.

Be mindful of doubling pasta because that’s double the starch, which could cause some bubbly sputtering from the valve when releasing the pressure. Remember, each of my recipes will feed up to six (some would argue eight), but if you really want to double a pasta dish, do it in an 8-quart pot since there’s more room. When doubling a pasta—especially if it contains veggies and proteins—I’d only add an additional half of the given amount of broth and seasonings. This will prevent the dish from becoming too soupy with liquids from the veggies and proteins, or too spicy or salty from the seasonings (but this can be a trial and error process depending on the recipe). The cook time would remain the same as written.

POULTRY

MEAT (2–4 POUNDS) PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND MEAT RESTING ON TRIVET RELEASE
Chicken breasts (boneless or bone-in), 1 inch thick 12 minutes Quick
Chicken breasts (boneless), ¼ inch thick 8 minutes Quick
Chicken breasts (boneless), cut into bite-size pieces 5 minutes Quick
Chicken thighs (bone-in or boneless) 8 minutes Quick
Chicken thighs (boneless), cut into bite-size pieces 5 minutes Quick
Chicken drumsticks 6 minutes Quick
Chicken, whole 25 minutes 15-minute natural followed by quick
Duck breast or leg, confit 10 minutes 5-minute natural followed by quick
Duck, whole 30 minutes 15-minute natural followed by quick
Turkey, whole 40–50 minutes 12-minute natural followed by quick
Turkey breast (boneless or bone-in) 35 minutes 12-minute natural followed by quick

All cook times are the suggested general times and will vary based on the quality, cut, and size of meat, as well as the dish you are using it in.

For frozen cuts of meat, add 10–15 minutes of cook time. For a frozen whole chicken, duck, or turkey, thaw before cooking.

RICE & GRAINS

GRAIN (ALL RINSED FOR 90 SECONDS) GRAIN:LIQUID RATIO BY CUP:CUP PRESSURE COOK TIME AT HIGH PRESSURE RELEASE
White rice (jasmine, basmati, or long-grain) 1:1 3 minutes 10-minute natural followed by quick
Brown rice* 1:1 15–25 minutes 5- to 10-minute natural followed by quick (If going for 15 minutes, do a 10-minute natural release; for 25 minutes, do a 5-minute natural release. As the pressure time increases, the natural release time decreases—so adjust accordingly if cooking within this 10-minute range.)
Arborio rice (risotto) 1:2 6 minutes Quick
Wild rice 1:2 25 minutes 15-minute natural followed by quick
Quinoa 1:1 1 minute 10-minute natural followed by quick
Barley 1:1½ 15 minutes 10-minute natural followed by quick
Couscous (not quick-cooking) 1:2½ 6 minutes Quick
Polenta (not quick-cooking) 1:4 9 minutes Quick
Oats (steel-cut) 1:2 3 minutes 15-minute natural followed by quick

*For brown rice, you can go for 15 minutes with a 5-minute natural release for al dente rice and 25 minutes with a 10-minute natural release for softer rice.

Cook your grains in broth instead of water to really enhance the flavor!

Some people use a special rice measuring cup when measuring their rice, but I’ve found it works just as well to use a regular measuring cup, the same as you would with liquid, for the ratios above.

MEAT

MEAT (3–6 POUNDS) PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND MEAT RESTING ON TRIVET RELEASE
Beef roast (chuck, bottom, rump, round, brisket), whole 60–75 minutes 15-minute natural followed by quick
Beef roast (chuck, bottom, rump, round, brisket), cut into bite-size pieces 15–20 minutes 15-minute natural followed by quick
Beef stew meat, cut into bite-size pieces 10–18 minutes (the longer, the more tender) 5-minute natural followed by quick
Beef short ribs (boneless or bone-in) 45 minutes 15-minute natural followed by quick
Beef spare ribs (back) 30 minutes 15-minute natural followed by quick
Pork baby back ribs (back loin) 30 minutes 10-minute natural followed by quick
Pork spare ribs (St. Louis style) 30 minutes 10-minute natural followed by quick
Pork shoulder/butt 60–90 minutes 10-minute natural followed by quick
Pork tenderloin, cut into ½-inch-thick medallions 8 minutes 10-minute natural followed by quick
Pork chops (boneless or bone-in), ¾ inch thick 8 minutes 10-minute natural followed by quick
Lamb shanks 40 minutes 15-minute natural followed by quick

All cook times are the suggested general times and will vary based on the quality, cut, and size of meat, as well as the dish you are using it in.

For frozen cuts of meat that are bite-size or larger chunks, add 5–10 minutes of cook time. For a frozen whole roast or pork shoulder, I strongly suggest thawing before cooking, but if you just don’t have the time for that, or simply forgot and have a hungry crew to feed, add another 15–20 minutes of cook time for a roast between 3 and 6 pounds.

SEAFOOD

SEAFOOD (1–3 POUNDS) PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND SEAFOOD RESTING ON TRIVET RELEASE
General fish (salmon, halibut, cod, mahi-mahi, haddock, tilapia, etc.), ¼ to 1 inch thick 3–4 minutes Quick
Large/jumbo shrimp, tail on 0–1 minute Quick
Lobster tail 4 minutes Quick
Snow crab legs 2 minutes Quick
King crab legs 3 minutes Quick
Mussels, fresh 2 minutes Quick
Clams, fresh 2 minutes Quick

All cook times are the suggested general times and will vary based on the quality and size of the seafood, as well as the dish you are using it in.

If using frozen seafood, increase the Pressure Cook Time by 1 minute for shrimp and 2 minutes for everything else.

BEANS & LEGUMES

1 POUND DRIED (RINSED) PRESSURE COOK TIME AT HIGH PRESSURE, SOAKED IN SALTED WATER FOR 6–8 HOURS, THEN COOKED WITH 4 CUPS WATER OR BROTH PRESSURE COOK TIME AT HIGH PRESSURE, UNSOAKED, COOKED WITH 4 CUPS WATER OR BROTH RELEASE
Black 15–20 minutes 20–25 minutes 15-minute natural followed by quick
Black-eyed peas 10–15 minutes 30–35 minutes 15-minute natural followed by quick
Cannellini, great northern, or navy 10–15 minutes 35–45 minutes 15-minute natural followed by quick
Chickpea/garbanzo 15–20 minutes 40–45 minutes 15-minute natural followed by quick
Kidney 15–20 minutes 20–25 minutes 15-minute natural followed by quick
Lima 15–20 minutes 25–30 minutes 15-minute natural followed by quick
Pinto 10–15 minutes 30–35 minutes 15-minute natural followed by quick
Red 15–20 minutes 25–30 minutes 15-minute natural followed by quick
Lentils (brown) N/A 10 minutes Quick
Split peas (green or yellow) N/A 6 minutes 15-minute natural followed by quick

All cook times are the suggested general times and may vary based on the dish you are using the beans in.

VEGETABLES

VEGETABLE PRESSURE COOK TIME AT HIGH PRESSURE WITH 1 CUP OF LIQUID AND VEGGIES RESTING ON TRIVET OR IN STEAMER BASKET RELEASE
Artichokes, whole 12 minutes Quick
Asparagus 1 minute Quick
Beets (larger require more time) 15–25 minutes Quick
Bell peppers, whole 3 minutes Quick
Broccoli florets 1 minute Quick
Brussels sprouts 2 minutes Quick
Cabbage, whole head 8 minutes Quick
Carrots 2 minutes Quick
Cauliflower, whole head 4 minutes Quick
Celery 3 minutes Quick
Corn, on the cob 3 minutes Quick
Eggplant, sliced 2 minutes Quick
Green beans 3 minutes Quick
Greens (collards, kale, spinach, etc.) 4 minutes Quick
Okra 2 minutes Quick
Onions, sliced 4 minutes Quick
Peas 1 minute Quick
Potatoes, peeled and cubed 6 minutes Quick
Potatoes, whole 15 minutes 10-minute natural followed by quick
Squash (butternut or acorn), halved 6–10 minutes Quick
Sweet potatoes 10–15 minutes 10-minute natural followed by quick
Tomatoes, whole 3 minutes Quick
Zucchini, sliced 2 minutes Quick

All cook times are the suggested general times and may vary based on the dish you are using the vegetables in.

If veggies are frozen, add 1–2 minutes more.




1

SAUCES FOR NOW & LATER

Whether you’re working with meats, veggies, or starches, a great sauce can be the thing that elevates a dish from good to outstanding.

Not only do sauces work well immediately after they’re prepared, they also keep for weeks in the refrigerator (where the flavors really come together) or freezer—making them perfect for now and later.

Every flavor-packed sauce in this chapter will go from the pot to the table in just about an hour—no all-day stovetop simmering here. And each will yield 2 to 4 quarts! So grab an apron and some napkins because we’re about to get saucy.

Classic Red Sauce

Bolognese Sauce

Vodka Sauce

Cajun-Style Sauce

Stir-Fry Sauce

Tuscan Sauce

Marsala Sauce

Lemon Parmesan Sauce

Simply Sunday Sauce

Creamy Coconut Curry Sauce




CLASSIC RED SAUCE

Prep Time

5 MIN

Sauté Time

8 MIN

Pressure Building Time

10–15 MIN

Pressure Cook Time

5 MIN

Total Time

30 MIN

Serves

4–6

A classic Italian-style marinara (or red sauce) is all it takes to transform any pasta or chicken preparation into a magnificent meal to remember. I have a more robust, garlic-laden marinara in my orange (original Step-by-Step) book, but I wanted to give you a simpler red sauce here. This healthy recipe is lightning-quick compared to an all-day stovetop simmer.

½ cup extra-virgin olive oil

1 large Spanish or yellow onion, diced

12 cloves garlic, minced or pressed

2 (28-ounce) cans whole peeled tomatoes, with their juices (San Marzano are the best, if you want to get a little fancy)

2 cups vegetable or garlic broth (e.g., Garlic Better Than Bouillon)

2 tablespoons Italian seasoning

1–2 tablespoons seasoned salt (start with 1 and add more to taste)

1 tablespoon garlic powder

Genre:

On Sale
Apr 11, 2023
Page Count
272 pages
Publisher
Voracious
ISBN-13
9780316485234

Jeffrey Eisner

About the Author

Jeffrey Eisner is the #1 bestselling author of the Step-by-Step Instant Pot series of cookbooks. Featured on the Food Network, Good Morning America, and a frequent guest on Rachael Ray, he creates he famously flavorful recipes in both the rural farmlands of northern New Jersey and in the bustling city of Queens, New York. When not cooking, he enjoys traveling with his partner, Richard, and spoiling their dog, Banjo the Norwich Terrier. He also loves pinball and theatre.

Learn more about this author