The Simple Comforts Step-by-Step Instant Pot Cookbook

The Easiest and Most Satisfying Comfort Food Ever — With Photographs of Every Step

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By Jeffrey Eisner

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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.

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.  

Aren’t we all hungry for a little comfort? Fresh off of two #1 national bestsellers, Jeffrey Eisner is back with a  crave-worthy collection of recipes that make it feel like everything’s all right in the world. You'll get his “Pressure Luck” spin on classics and brand-new creations such as:
 
  • 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

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