Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.
I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!
So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.
The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.
Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.
I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.
Ingredients (serves 4):
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (or margarine to make dairy free)
- 1 (8 oz) container sliced mushrooms
- 1 (8 oz) container whole mushrooms, cut in half
- 1 (4 oz) container gourmet mushroom blend
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced into rounds
- 1 celery rib, chopped (or kept in larger pieces if you intend to remove)
- salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 2 cloves garlic, grated
- 1 tablespoon balsamic vinegar
- 1 cup dry red wine
- 1 cup water
- 3/4 cup beef or vegetable stock, divided
- 1 oz dried mushrooms
- 1 tablespoon cornstarch
- 2 tablespoons tomato paste
- cooked egg noodles (optional, substitute mashed potatoes for gluten free)
- fresh parsley, chopped, for garnish