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- Author: Marilyn Haugen
- Paperback: 224 pages
- Publisher: Robert Rose (September 1, 2016)
- ISBN-10: 0778805425
- ISBN-13: 978-0778805427
- Cover price $19.95
- Purchase on Amazon
Instant Pots have become hugely popular over the years because they ingeniously combine so many features into one appliance. While officially categorized as an electric pressure cooker, an Instant Pot is actually a 7-in-1 programmable cooker with the functions of a pressure cooker, slow cooker, ice cooker, steamer, sauté pan, yogurt maker and warmer — all in one appliance!
It also features built-in smart programs, so with the push of a button, you can easily make a pot of stew or a bowl of porridge. With its sleek design, it takes up very little counter space, making it the ideal appliance for everyone from students and condo dwellers to RV enthusiasts.
Once again, Marilyn brings her extensive and creative recipe development skills to the forefront with these deliciously convenient meal ideas that truly make the most of an Instant Pot’s capabilities. And there are recipes for every meal and occasion.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. Marilyn resides in Wisconsin.
This year I got an Instant Pot. For those unfamiliar, the Instant Pot combines a pressure cooker, slow cooker, rice cooker, porridge maker and yogurt maker into one single appliance. It has the potential to save you money as it uses less energy consumption, and will allow you to use less expensive cuts of meat that will come out more tender than you’d expect. I had zero experience using any sort of pressure cooker before receiving it, so was unfamiliar and a bit nervous. As it turns out, using the Instant Pot isn’t scary at all. But, there is a bit of a learning curve until you get familiar with it. I’m not quite as comfortable “experimenting” with it and “concocting” in it as I am in traditional pots and pans or other appliances yet. So, the new cookbook 175 Best Instant Pot Recipes was a welcome addition to my kitchen.
- Instant Pot Basics
- Soups, Stews, and Chilis
- Main Courses
- Side Dishes
- Entertaining and Special Occasions
- Desserts and Snacks
This cookbook contains dishes ranging from quick meals to be made in a hurry to dishes that you cook low and slow for a longer amount of time. In most instances there is little prep time required. The recipes clearly walk you through the steps of each recipe, letting you know which functions are needed to be used and when. Cooking time is not listed separately so you will need to read through an entire recipe and calculate it just to determine if you have time to make it. The cookbook contains 16 lovely color photos. This cookbook would be appropriate for anyone interested in learning how to use or do more with an Instant Pot.
Courtesy of 175 Best Instant Pot Recipes by Marilyn Haugen © 2016 www.robertrose.ca. Reprinted with publisher permission. Available where books are sold.
Pork and Shrimp Wontons
These little dumplings of joy are one of my most requested appetizers. They also make a wonderful light lunch, snack or dinner. While these are made with pork and shrimp, they can easily be varied to just pork or shrimp, or to use ground chicken.
Instant Pot Functions
- 1 tbsp sesame oil
- 8 oz ground pork
- 4 oz shrimp, peeled, deveined and chopped
- 2 cloves garlic, minced
- 1 tbsp minced gingerroot
- 1/4 cup teriyaki sauce
- dash fish sauce (optional)
- 36x 3-inch (7.5 cm) square wonton wrappers
- 4 green onions, sliced
Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add pork and cook, breaking it up with a spoon, for 3 minutes. Add
shrimp and cook, stirring, for 2 to 3 minutes or until pork is no longer pink and shrimp are transparent. Add garlic and ginger; cook, stirring, for 1 minute or until fragrant. Press Cancel.
Transfer filling to a bowl and add teriyaki sauce and fish sauce (if using), mixing well. Wash and dry the inner pot.
Working in batches, place wonton wrappers on a plate and add about 1 tbsp (15 mL) filling to the center of each. Using your fingers, brush the edges of the wrappers with water and fold into a triangle, squeezing out air and pressing down edges to seal. Repeat until all wrappers are filled.
Add 1 cup (250 mL) water to the inner pot and place the steam rack in the pot. Place about 12 filled wontons on the rack, overlapping slightly. Close and lock the lid and turn the steam release handle to Sealing. Press Steam; the indicator will read “High Pressure.” Use the – button to decrease the time on the display to minutes.
When the timer beeps, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The wontons should be hot and steaming. (If more cooking is needed, reset the steamer to “High Pressure” for 1 minute.) Transfer wontons to a serving platter, cover with foil and keep warm. Add water as necessary to maintain 1 cup (250 mL) water in the bottom of the pot. Repeat with the remaining wontons. Serve sprinkled with green onions.
Wonton wrappers can be found in the frozen or produce section of well-stoked grocery stores or at Asian markets. If frozen, let thaw in the refrigerator overnight before using.
Serve with additional teriyaki sauce, soy sauce or your favorite sauce for dipping.