The Ultimate Instant Pot® Cookbook for Two: Perfectly Portioned Recipes for 3-Quart and 6-Quart Models

The Ultimate Instant Pot® Cookbook for Two: Perfectly Portioned Recipes for 3-Quart and 6-Quart Models


Price: $8.79
(as of Sep 24,2020 20:07:13 UTC – Details)


The official Instant Pot® Cookbook for every dinner duo.

Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.

From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.

The Instant Pot Cookbook for Two includes:

  • A HANDY OVERVIEW covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
  • 80+ RECIPES work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
  • RECIPE TIPS throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.

Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.


From the Publisher

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SAMPLE RECIPE:

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Instructions:

In a small bowl, mix the salt, oregano, cumin, cinnamon, olive oil, pepper, liquid smoke (if using), and orange juice. Sprinkle over the country ribs and lightly rub the spices into the meat. If you have time, let the ribs rest for 30 minutes (or up to overnight in the refrigerator).
Add the garlic and lime juice to the inner pot. Place the ribs in the pot, arranging them in a single layer. Lock the lid into place. Select Manual or Pressure Cook; adjust the pressure to High and the time to 25 minutes.
While the pork is cooking, make the salsa. In a medium bowl, mix the pineapple, bell pepper, onion, pepper, cilantro, 1 teaspoon of lime juice, and salt. Taste and add the second teaspoon of lime juice if you want it more tart.
After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the ribs to a plate or cutting board. Use forks or your hands to shred the meat into bite-sized chunks, discarding any fat or gristle.
To serve, spoon pork onto a tortilla and top with a spoonful of salsa.

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