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Properly supply yourself with the basic kitchen equipment

and ingredient staples—welcome to the Instant Pot!

One of the aspects of this cookbook I am most

excited about is the addition of Instant Pot recipes.

Not only was this highly requested, I personally have

enjoyed using my Instant Pot the last few years to

make meal prep easier. If you’re not familiar with the

Instant Pot or you want to learn more about it, I’m

sharing the 411 here. The following information can

help you decide if you want to invest in one, and if

not, that’s totally cool. I have a cooking alternative for

every Instant Pot recipe in the cookbook.

What Is an Instant Pot?

An Instant Pot is a multi-cooker that does the job of

a slow cooker, electric pressure cooker, rice cooker,

steamer, yogurt maker, sauté and browning pan, and

warming pot. It can also sterilize canned goods or

pasteurize milk.

What Are the Benefits?

Cooks more quickly than most other methods

Offers multiple uses in a single appliance so there is less to store

Can quickly thaw frozen meat and veggies

Makes homemade broths and stocks without the smell or worry of leaving them simmering on the stove unattended

Preserves nutrients: lack of air exposure means nutrients don’t oxidize

Who Is an Instant Pot Right For?

Someone looking to make large batches of food to enjoy throughout the week

Someone who (or whose family) doesn’t mind leftovers

Someone who (or whose family) is okay with “softer” food textures. The Instant Pot doesn’t really do crispy or crunchy.

Someone who loves “set it and forget it” meals

Someone who sometimes needs last-minute dinners for a group or family

There are two primary types of Instant Pot. I have

the Duo, which is the original Instant Pot model,

and the instructions in this book refer to the Duo

model. I have used the Ultra model, and I do not find

it as user friendly. It is also more expensive, and I’m

not interested in the extra features it offers (such as

sterilizing jars and sous-vide functionality). That said,

I highly recommend that you do your own research

before choosing your model. If you do have the Ultra,

the instructions in this book should easily translate.

Keep your manual in the kitchen just in case.

Getting Started with the Instant Pot

Make sure the float valve and sealing ring are clean and in the right place and that the lid is properly placed.

Don’t fill to the max if making something that expands, like oatmeal or pasta, as it can overflow.

The sauté function is great for browning and caramelizing before cooking, and you can set it to low, medium, or high. You have 10 seconds to adjust before it starts. Press “Cancel” or “Keep Warm” to stop sautéing.

When you’re ready to pressure cook, turn the lid clockwise to the locked position.

Venting versus Sealing: “Sealing” means the pressure cannot escape; “Venting” means it is releasing pressure. Make sure it’s on “Sealing” when you start cooking.

The Instant Pot has pre-set modes to guide you for certain kinds of dishes.

With rice, ignore the initial number it shows. The Instant Pot will adjust based on the volume. With all other functions, the Instant Pot will show the