How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook

Daniel Shumski. Workman, $16.95 trade paper (288p) ISBN 978-1-5235-0206-6
Cooking-appliance expert Daniel Shumski (Will It Waffle?, Will It Skillet?) turns his attention to the Instant Pot in this collection of more than 100 recipes. Other books devoted to the Instant Pot emphasize its multiple functions, but Shumski focuses on two that users will likely use most often: pressure cooking and slow cooking, with a few recipes for maximizing the device’s rice-steaming and yogurt-making settings thrown in. Readers will appreciate Shumski’s practical approach, with recipes for Korean-style short ribs with garlic and ginger; brown rice with sesame oil; and a DIY crème fraîche. Some recipes, however, take longer in the Instant Pot than they do by traditional methods: Shumski’s meatloaf, for example, takes over four hours to prepare; a cheese fondue takes 45 minutes and calls for a pound of Velveeta. Readers will also appreciate Shumski’s thoughtful instructions on yogurt troubleshooting and the art of rice making, as well as his discussion of the unique qualities of the Instant Pot. Those on the fence about purchasing the appliance would do well to give the book a look, and those who already have Instant Pots will find Shumski’s guide useful. (Oct.)
Reviewed on: 09/04/2017
Release date: 10/01/2017
Genre: Nonfiction
Paperback - 288 pages - 978-1-5235-0206-6
Prebound-Glued - 256 pages - 978-0-606-40473-0
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