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Electric pressure cookers are well known for their ability to make fantastic comfort food. There are still some folks that don’t realize that an electric pressure cooker is a super versatile product that can do much more. You can make your own “take out” meals that will save you money and leave you with peace of mind that you know exactly what’s in them. The Instant Pot Bible is a great gift idea for anyone that has or receives an electric pressure cooker. Vegetable Lo Mein With Rice Vermicelli is an affordable meal perfect for the holiday season known for featuring busy nights and tight budgets.
The Instant Pot Bible: More than 350 Recipes and Strategies: The Only Book You Need for Every Model of Instant Pot
- Author: Bruce Weinstein and Mark Scarbrough
- Paperback: 496 pages
- Publisher: Voracious; First Edition, First Printing edition (October 2, 2018)
- ISBN-10: 9780316524612
- ISBN-13: 978-0316524612
- ASIN: 0316524611
- Purchase on Amazon
This complete and AUTHORIZED guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts–for every size and model of Instant Pot.
More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX’s unique Sous Vide setting.
The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things.
These innovative “road map” recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members’ favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore.
Buffalo Chicken Soup
Turkey Chili Verde
Classic Mac and Cheese
Dan Dan Noodles
Thai-Inspired Pulled Chicken Breasts
Smoky Chickpeas and Potato Curry
Sous Vide Strip Steaks with Chives and Garlic
Poached Salmon with Horseradish Sauce
Teriyaki-Style Braised Flank Steak
Red Beans and Rice
No-Drain Mashed Potatoes
And many more…
The Instant Pot changed the way you cook. The Instant Pot Bible helps you make the most of it.
For the complete guide to cooking meals in your Instant Pot with ingredients straight out of your freezer, don’t miss their latest book: FROM FREEZER TO INSTANT POT.
About the Author
Bruce Weinstein and Mark Scarbrough are the bestselling authors of The Kitchen Shortcut Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
Here’s a recipe from the cookbook, excerpted with permission from the publisher.
Vegetable Lo Mein with Rice Vermicelli
Excerpted from THE INSTANT POT BIBLE Copyright © 2018 by Bruce Weinstein and Mark Scarbrough.
Used with permission of Little, Brown and Company, New York. All rights reserved
- 3 cups vegetable broth 6 tablespoons soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon hoisin sauce
- 2 medium garlic cloves, peeled and minced (2 teaspoons)
- 8 ounces dried rice vermicelli
- 1 1⁄2 pounds bagged frozen vegetables for stir fry (do not thaw), any flavoring packets discarded
It’s hard to imagine an easier meal than this Instant Pot version of the take-out classic. Just mix the sauce in the cooker, then layer the noodles and frozen vegetables as directed in and onto the sauce. The machine doesn’t really even come up to high pressure. When the float valve or pin rises to lock the lid onto the pot, turn it off and set it aside. Don’t leave the pot unattended while it’s coming to pressure. Pay attention to the cues in the instructions below.
1. Mix the broth, soy sauce, rice vinegar, ginger, hoisin sauce, and garlic in a 6- or 8-quart cooker. Break the rice vermicelli to fit the pot and add them to the sauce. Pour the vegetables in an even layer over the top of everything. Lock the lid onto the pot.
3. The moment the float valve (or pin) comes up to lock the lid in place and the machine stops putting out steam, turn it off and let its pressure return to normal naturally for 2 minutes. Then use the quick-release method to get rid of the residual pressure in the pot. Unlatch the lid and open the pot. Stir well before serving.
- The dish will not work well in a 3-quart cooker as not enough of the rice vermicelli will make it into the sauce.
- Hoisin sauce is a sweet, pasty condiment, often made from soy beans or sweet potatoes. There are versions of gluten-free hoisin sauce on the market but the quality varies. If you want to make your own, combine 1⁄4 cup gluten-free soy sauce, 2 tablespoons creamy natural-style peanut butter, 2 tablespoons molasses, 1 tablespoon toasted sesame oil, 2 teaspoons unseasoned rice vinegar, 1 teaspoon minced garlic, 1 teaspoon Sriracha, 1⁄4 teaspoon dried ground mustard, and 1⁄4 teaspoon ground cloves in a small saucepan. Bring to a simmer over medium-low heat, stirring very often. Then reduce the heat and cook, stirring very often, almost constantly, until thickened, about 4 minutes.
- Store in a sealed, glass jar in the fridge for up to 2 weeks.