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Summary
Summary
Cook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.
Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?
Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.
Tantalize your taste buds and change the way you cook with this mouthwatering menu: Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine . From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required. Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila . One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem. Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger . Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions . Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.
These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.
Praise for Christopher Kimball's Milk Street: "Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic
Author Notes
Christopher Kimball's Milk Street is located in downtown Boston -- at 177 Milk Street -- and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Rules, The Milk Street Cookbook , and Milk Street: Tuesday Nights , which won both the IACP and James Beard Awards for General Cooking.
Reviews (3)
Publisher's Weekly Review
Kimball (The Cook's Bible), founder of the Milk Street culinary media company, takes on the Instant Pot multicooker in this sharp collection. All recipes include either pressure-cooker or slow-cooker instructions, with some offering both. But as Kimball admits, not all are time savers: a puttanesca pasta (with a whopping half cup of capers) requires 45 minutes and breaking spaghetti in half to fit in the machine. There are many recipes for soups and stews, and several for basic items with variations: black beans can be repurposed, for instance, as refried beans or tossed with corn. Kimball errs on the side of supplying arguably too much information in recipes; typical is the recipe for a North African eggplant tagine, which includes active time, cooking times, a headnote, a cautionary note, and prep, fast, slow, and finishing instructions. As always, the ace up Milk Street's sleeve is its command of a wide range of cuisines: a Georgian stew, Mexican pork carnitas paired with quickly pickled red onions, and French chicken en cocotte with mustard and tarragon all hold appeal. Home cooks whose regular rotation includes Instant Pot fare will appreciate this useful and wide-ranging volume. (Apr.)
Booklist Review
The instant pot, a high-tech multicooker that combines the virtues of a pressure cooker and a slow cooker, became a commercial success in the world of recent kitchen appliances. Cooks who feared the whistling pressure cooker were suddenly confident. And the instant pot's ability to double as an all-day slow cooker made it a boon for the working spouse trying to get family dinner on the table. Leave it to Kimball, one of the best television cooking teachers and prolific author (Milk Street: The New Rules, 2019), to create dozens of recipes for this novel appliance. This collection offers two approaches for each recipe: one version taking advantage of the pressure cooker's speed, the other its more leisurely, many-hour function. Not satisfied with a bunch of ho-hum stews, Kimball presents multiethnic inspirations from Southern spicy collard greens to Portuguese pork and clams. Asian and African influences figure significantly, too: dan dan noodles from Sichuan, Indian chicken rogan josh, and Senegalese braised chicken with onions and lime. Full color photographs add to the recipes' allure.
Library Journal Review
This latest entry from Kimball (The Milk Street Cookbook) emphasizes the distinct features of the Instant Pot: using it as a pressure cooker or a slow cooker. Many recipes featured here offer both fast and slow options, depending on one's preference and schedule. As is typical for Milk Street, the resource spans a variety of cuisines, with meals such as Filipino pork shoulder adobo, black beans with bacon and tequila, and risotto with sausage and arugula. While there are some vegetarian dishes, most of the meals are designed with meat as the focus. Recipes are meticulously written, with complete details for either cooking method and full-page photos for most dishes. Handy tips and suggestions are included in headnotes, along with total cook times. A section at the beginning with pressure cooking tips and general Instant Pot techniques is useful, as is the index at the end. VERDICT This could be a big hit with Instant Pot owners; for those on the fence, it might convince them to put one in their cart.--Susan Hurst, Miami Univ. Libs., Oxford, OH
