The Instant Pot Cookbook

The Instant Pot Cookbook

by Williams Sonoma Test Kitchen


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This compact, yet comprehensive guide to the Instant Pot is your new go-to-guide for fast and fresh homemade meals!

Featuring special sections on Instant Pot care and maintenance, and chapters on Chicken, Pork and Beef, Seafood and Vegetarian, and Breakfast and Dessert recipes.

Sample recipes: Thai Chicken Noodle Bowls; Orange Chicken Lettuce Wraps; Sesame Scallion Ribs; Beef Gyros with Tzatziki; Chorizo Paella; Pork Tamales; Truffle Gruyere Mac and Cheese; Sriracha Deviled Eggs; Summer Corn and Zucchini Chowder; Pasta with Tomatoes, Basil, and Mozzarella; Prosciutto, Pea, and Mushroom Risotto; Lemon Blueberry Cheesecakes; Chocolate Lava Cake; Pumpkin Hazelnut Steel Cut Oats.

Product Details

ISBN-13: 9781681882697
Publisher: Weldon Owen
Publication date: 04/24/2018
Pages: 56
Sales rank: 50,244
Product dimensions: 6.00(w) x 7.75(h) x 0.40(d)

About the Author

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience.

The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.

Read an Excerpt

TRUFFLE GRUYÈRE MAC & CHEESE - Homey macaroni and cheese is given a touch of dinner-party elegance with a double hit of truffle oil. Go traditional with elbow macaroni, or opt for small shells, cavatappi, campanelle, or other interesting pasta shapes.
1 lb macaroni or any type of short dried pasta
2½ cups water
2¾ cups heavy cream
6 tablespoons unsalted butter
2 teaspoons dry mustard
Kosher salt and freshly ground pepper
1½ cups shredded Gruyère cheese
1½ cups shredded Cheddar cheese
3 tablespoons truffle oil
2 tablespoons olive oil
2 tablespoons truffle oil
1 cup fresh or fine dried bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground pepper
In the Instant Pot®, combine the macaroni, water, 2 cups of the cream, 4 tablespoons of the butter, and the mustard and season with salt and pepper. Give the mixture a stir, then lock the lid in place and turn the valve to sealing. Press the Manual/Pressure Cook button and set the cook time for 7 minutes at high pressure.
While the macaroni cooks, make the bread crumbs. In a frying pan over medium heat, warm both oils. Add the bread crumbs and parsley, season with salt and pepper, and cook, stirring constantly, until the crumbs are well toasted, about 3 minutes. Remove from the heat.
Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, add both cheeses, the remaining ¾ cup cream and 2 tablespoons butter, and the truffle oil and stir to mix well.
Divide among individual bowls, top with the bread crumbs, and serve.

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The Instant Pot Cookbook 5 out of 5 based on 0 ratings. 1 reviews.
ChrisWebAdmin More than 1 year ago
Authorized by the makers of The Instant Pot, The Instant Pot Cookbook from the Williams Sonoma Test Kitchen is a small collection of recipes designed to make the most of your Instant Pot. Small yet perfectly formed, this book offers over 20 recipes expertly designed by the Williams Sonoma Test Kitchen. The introduction includes In Praise Of The Instant Pot which highlights the features of the device. Cooking With An Instant Pot covers the various functions available as well as a brief introduction to the LCD display. The Instant Pot Primer includes several handy tips for basic usage in the various settings. This section also includes a few tips and troubleshooting suggestions. The recipes themselves each include an introduction and serving size. While they are not simple recipes, none of them are overly complicated. For the most part, the ingredients required throughout the book are easily sourced. The directions are all easy to follow detailing specifically which functions to use for the Instant Pot, and how. Most of the recipes are accompanied by a full-page photograph of the finished dish. The back of the cookbook contains several basic recipes as well. The prep time required for most is minimal as is the active time as well. Many of them use the pressure cooker function to good advantage allowing you to walk away during that time. This allows you to create a gourmet looking meal without too much stress. Small But Perfectly Formed This recipe book, although small, is packed full of excellent information. The Instant Pot Primer is an excellent go-to reference. And while there are only 20 or so recipes, the selection is excellent. See the full review and the recipe for Kale Artichoke Dip at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.