Promotion
Free shipping on $45+ Shop Now!
The Simple Comforts Step-by-Step Instant Pot Cookbook
The Easiest and Most Satisfying Comfort Food Ever — With Photographs of Every Step
Contributors
Formats and Prices
Price
$11.99Price
$15.99 CADFormat
Format:
- ebook $11.99 $15.99 CAD
- Trade Paperback $21.99 $27.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around April 12, 2022. This date is subject to change due to shipping delays beyond our control.
Also available from:
NATIONAL BESTSELLER
Easy, comforting Instant Pot meals from #1 bestselling author and superstar blogger Jeffrey Eisner, featuring color photos of every step in each mouthwatering recipe – with variations to fit your lifestyle, from keto to vegan.
- Cacio e Pepe
- French Onion Risotto
- Chicken Gnocchi Soup
- New York-style Pastrami
- Garlic Mashed Potatoes
- Cream of Bacon Soup
- Reuben Rotini
- Korean Beef Bulgogi Tacos
- and a sinfully decadent Stuffed S'mores Cake.
These heart-warming, super-satisfying, intensely flavorful dishes are easy to prepare in your Instant Pot pressure cooker. Eisner also includes variations to adapt many dishes to your lifestyle (from vegan to keto), and a whole chapter devoted to recipes that use only 7 ingredients or less.
With hundreds of crystal-clear pictures guiding every step, and recipes featuring easy-to-find ingredients and even easier-to-master techniques, The Simple Comforts Step-by-Step Instant Pot Cookbook combines the magic of your favorite comfort food with the speed and simplicity of your favorite kitchen appliance. Get cooking—and put a smile on your plate.
Excerpt
GENERAL COOKING CHARTS
I have these handy reference charts in my first two books, Volumes 1 and 2, but wanted to include them here as well for when you wish to attempt your own creations. Keep 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 | GRAIN:LIQUID RATIO BY POUND:CUP | PRESSURE COOK TIME AT HIGH PRESSURE | RELEASE |
| Short pasta (macaroni, rigatoni, 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 from 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. I don’t. 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 (see here) 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 (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 | N/A | 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.
7 INGREDIENTS · OR LESS ·
While I’m not generally known for using less than ten ingredients in a recipe (even if half are basic spices), I can’t count how many requests I’ve received for recipes with a minimal number of ingredients. I’ve also seen cookbooks that claim to offer a maximum number of ingredients per recipe, but then include multiple spices that somehow don’t count as one of those ingredients. No false advertising here—this chapter was carefully constructed to give you dynamite meals with a true, lucky seven ingredients (along with a few options should you wish to expand them ever so slightly).
Stracciatella alla Romana Soup
Cacio e Pepe
Ruby Rice
Dress-It-Yourself Shredded Chicken
Sweet & Sour Chicken
Naked Egg Rolls
Dulce de Leche
Corned Beef Hash
Mussels Fra Diavolo
Melt-in-Your-Mouth Potatoes
(see Lighter Comforts)
(see Lighter Comforts)
(if you’re okay with eggs and using vegetable broth)
Prep Time
2 MIN
Pressure Building Time
10–15 MIN
Pressure Cook Time
3 MIN
Sauté Time 2–5 MIN
Total Time
20 MIN
Serves
4–6
If you know and love the classic Chinese egg drop soup, let’s travel west to Italy and experience the Roman staple that boasts some of the same characteristics. Stracciatella means “rags,” and that’s exactly what appears once eggs are stirred into the hot broth and glorious trails of cheesy egg form. It’s remarkable to me how so few ingredients can make a soup taste so vibrant, yet also remain quite light. Try adding the optional tortellini for extra comfort.
6 cups chicken broth or vegetable broth
8 ounces baby spinach
4 large eggs, lightly beaten
¼ cup grated Parmesan cheese, plus additional for topping
1 tablespoon dried basil leaves
¼ teaspoon ground nutmeg
Seasoned salt, to taste (I use 2 teaspoons)
OPTIONAL
Black pepper, to taste (I use 1 teaspoon)
10–15 ounces fresh tortellini of your choice (NOTE: You can usually find fresh tortellini in or near the refrigerated dairy section of your local supermarket—and Costco has a great one too, near the cheese section! Only add as much tortellini as you’ll eat the first go-round—see Jeff’s Tips.)
1 Add the broth and spinach to the Instant Pot (it will seem like a lot of spinach in the pot, but it will cook down to practically nothing). Secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 3 minutes. Quick release when done.
2 Combine the eggs, Parmesan, basil, and nutmeg in a bowl and whisk it all together.
3 As soon as you remove the lid, stir the pot, hit Cancel, and then hit Sauté and Adjust to the More or High setting to bring the broth to a simmer (which will happen quickly).
4 Optional: If you wish to add tortellini, do it now and cook according to package instructions (usually 3–4 minutes).
5 Once the pot is simmering (and if you completed Step 4), hit Cancel to turn the pot off. Now, immediately and slowly pour the egg mixture into the Instant Pot in a drizzle-like fashion, using a large fork (see Jeff’s Tips) to stir it around until the eggs cook and become a frayed and rag-like consistency, 60–90 seconds. Stir in the seasoned salt and pepper (if using) to taste, top with additional Parmesan, and serve.
To make it dairy-free, either leave out the Parmesan or sub in nutritional yeast. This will also make it paleo.
To get the best ribbon-like texture with the egg, use a serving fork to handle the stirring. Pour in a little of the egg mixture at a time while “raking” it through the soup as the egg ribbons form. Repeat until all the egg is added and has formed into ribbons.
Tortellini will soak up a lot of liquid if sitting in soup or broth for a long period of time, so if you plan on adding tortellini to your soup and saving some for leftovers, it’s best to only add the tortellini you’ll need for the first serving. Then, as you reheat the soup, cook any additional tortellini and add them before enjoying!
(if using vegetable or garlic broth)
Genre:
- "...a great gift for anyone who is curious about Instant Pots but hasn't taken the plunge yet."—Business Insider
- "a comforting assortment of recipes that'll make it feel like everything is all right with the world once more, even when it is not."—Homechit.com
- On Sale
- Apr 12, 2022
- Page Count
- 288 pages
- Publisher
- Voracious
- ISBN-13
- 9780316337557
You May Also Like
Newsletter Signup
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
