75 Modern Recipes for Your Pressure Cooker - and Instant Pot®

I've tried many of Melissa's non InstantPot recipes and most have turned out fantastic and so I really was looking forward to this. I was a bit disappointed. Of the 15 or so different recipes that I have so far tried, many of them were off. You would think that in a controlled cooking environment like the InstantPot, it would be relatively easy to achieve consistency, but many of the recipes were lacking in some form. There were a couple recipes that seem to miss whole steps - omitting key steps. Finally, like many IP recipes out there, the time that is features is just the high pressure time. You have to really read through the recipe to find out how much time it really takes to cook it. There was, for example, one recipe that said "30 minutes" but not until you read through the details that you find out that you have the marinate overnight.

This book is a very useful introduction to using the instant pot and I'm glad I own it, but some recipes feel a little misplaced, like they were written for other purposes and then adapted for the instant pot.

Just finished an exquisite meal of the Korean beef from this cookbook. Fantastic! The butter shrimp was wonderful, too. The recipes are more complicated and time consuming than some other instant pot books, but they were not too difficult for this pressure cooker newbie.

Fantastic book for instant pot recipes. I haven't made anything in it that was disappointing, and I've found that applying her general techniques for cooking times and pressure levels that she has in the book have translated to my own recipes. Try the chocolate pots de creme, they're delicious!

Here's the recipe book for your Instant Pot. Its puts others to shame. Well organized, well presented with beautiful photographs, tasty, classy food. It's what happens when an author researches the dishes and then presents a mere 75 of the best ones instead of stuffing a book with hundreds of more mediocre dishes thrown together with little thought. Spring for this one.

Inspiring but limited. If the title was only not “dinner in an instant “ you might forgive it, but for weekday cooking it is very complicated & time consuming- hardly done in an instant. Yes instant refers to instant pot but there are many other recipes out there that are simplistic & nearly achieve the same results. I guess if she didn’t talk about how much she loves the Insta pot for weekday cooking I would have a different opinion. But this week having just received the book I have made several of the recipes and have found myself hitting the two hour mark and questioning why I chose this recipe-eating at 8:30, when you start cooking at 6.
I’m not a newbie so I do have some of the learning curve behind me with the Insta pot. On the plus side there are some inspiring recipes and some interesting combinations which I do look forward to trying but I think I will concentrate more on weekend cooking where I’m hanging around doing other things and cooking -not on the weeknights -tired hungry and waiting hours to eat.

Melissa Clark has done it again! I love her cookbook Dinner:Changing the Game so I was very excited when I found out Clark had a pressure cookbook. I have tried several recipes so far with great results. My son has pronounced the Mac and Cheese I made from this book’s recipe the best he’s ever tasted.

This book has beautiful pictures, but the meals are too complicated and require too many ingredients. These recipies are certainly not for the novice Instant Pot/pressure cooker user and these are not recipies that call for common ingredients you can find in your pantry. I haven't made anything recipies from this book because they require expensive, uncommon ingredients and require too much prep work and time. Wouldn't recommend to the average home chef.

I think Ms Clark develops really nice recipes and her videos are great. My Instant Pot sat idle until I got the book. All the recipes are guidelines, like any book, but the times are good. The Cuban pork needs more seasoning as does the Korean brisket. The pudding is good and the 2 hour for stock is a good guideline. Pot roast and stew need maybe French four spice, but you have to invest some time repeating recipes to develop your own tastes. I now make stock from old frozen bones and veggie scraps .

The recipes are nice but too complicated. One needs to buy tons of ingredients that are not always easy to find. And sometimes spices are redundant - the recipe calls for adding masala and in addition also asks to add al the spices of masala individually. And the title is misleading - it requires quite a lot of time to prepare some of the recipes!

There are some exciting recipes in this book. The only negative is the difficulty of finding ingredients in a few instances. Nevertheless I’m pleased with this purchase and would recommend it to anyone wanting to expand their Instapot repertoire. Pictures are helpful, too.

I just purchased this book and devoured it in one sitting. It is going to completely change my instant pot use. I have been completely underutilized my pot. This book is very well put together and I am excited to try many of the recipes and adapt many more.

Thanks Melissa Clark

Recipes look delicious, but they're far from "instant" (and isn't that the point of using an instant pot?). They also use ingredients that most Americans never or rarely buy. Who's going to put duck confit or fancy-goat-dish into their weekly (or even monthly) dinner rotation? On the plus side, it is a beautiful cookbook with great pictures.

Her recipes look wonderful and I will definitely try them. But minus a star for the advice - I am not sure whether all her advice in the “getting to know your pressure cooker” is correct. For example, she recommends to cover the steam nozzle with a towel during quick release (Instant pot recommends not to do this), she says keep steam nozzle on “vent” when steaming (IP says to seal) and the photo under the heading ‘Aids for lifting/lowering’ clearly shows a ramekin which does not have enough clearance around it (She says 7” diameter in the text but that is not what is in the photo).
To clarify: I cook all the time with my Instant Pot which is why I find her “how to” advice dubious!

Well written, but I need to check my nutrients daily, and this book does not supply nutritional info for any of the recipes. Looks like nice recipes but it's doubtful I will use the book much as a result. Maybe I'm expecting too much???

I’ve followed Melissa Clark’s articles and recipes in the NY Times for a few years now, and was impressed with the care she put into writing this book. In fact, when I read about her book in the Times, I was inspired to purchase an electric pressure cooker just to try the recipes.
Update: I received my Instapot in the mail and tried the Korean Chili Braised Brisket and Kimchi Coleslaw recipe last night and it was good! We will use the leftovers for sandwiches. Next, I am going to make the cheesecake, and my husband is interested in trying her ricotta recipe. I hope Ms. Clarke continues to submit more recipes for pressure cooking to her NYT food column!

I have enormous respect for Melissa Clark, but once I opened this book I only felt despair. I'm not a lazy cook, but the number of ingredients and steps in each recipe was enough to send me to the cocktail cart.