The Instant Pot Bible: The only book you need for every model of instant pot with more than 350 recipes

(Paperback)

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This complete and authorised guide to your Instant Pot has more than 300 recipes for breakfasts, lunches, dinners, snacks and even desserts--for every size and model of Instant Pot, including the Instant Pot MAX.

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 revolutionise the way you cook with your favorite machine. Every one of the 300+ 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 utilise 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 centrepiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customised 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 soup, chili, pasta casseroles, porridge and more let you customise flavours and ingredients to make each of your family members' favourites. 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.

The Instant Pot changed the way you cook. THE INSTANT POT BIBLE helps you make the most of it.

Author Bio

Bruce Weinstein and Mark Scarbrough are the bestselling authors of The Kitchen Shortcut Bible, among more than 30 other cookbooks. They 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.