I had the pleasure of being a featured guest author at the Dorothy Dean Home Cooking Show this weekend in Spokane, WA. It was a great event put on by the Spokesman-Review and is sure to become an annual tradition! Don’t miss it next year and check out all of their Northwest Passages Book Club events.
It’s here! My second book, The Instant Pot No-Pressure Cookbook, has arrived! It’s available on Amazon, Barnes & Noble, and wherever fine cookbooks are sold. Get yourself a copy and tell your friends!
A little about the book: No-Pressure is for Instant Pot enthusiasts who are looking for new and creative recipes. Drawing inspiration from around the world, No-Pressure treats the Instant Pot as a functional part of your kitchen, and uses it to make fun and flavorful dishes.
Exciting day! My first copy of No Pressure showed up on my door step. Behold it in all its glory (and click the image for a sneak peek)!
Available for pre-order and out May 1st
Black rice (also known as forbidden rice) has come into vogue lately, and for good reason. It has a nice nutty flavor, a toothsome but tender texture, and it’s packed with nutrients. It also looks very, very cool.
Luckily, it’s also very easy to make in a pressure cooker (such as an Instant Pot). I have a recipe for Forbidden Rice With Grapefruit and Jalapeno in my new book (out May 1), but until then, here’s the basics of how to cook black rice:
Pressure Cooker Black (Forbidden) Rice
makes about 3 cups
1 cup black rice, rinsed and drained
1 1/4 cup water or broth
1 teaspoon oil
1 pinch salt
For electric pressure cookers: Cook at high pressure for 23 minutes. Use a 10-minute natural release followed by a quick release.
For stovetop pressure cookers: Cook at high pressure for 20 minutes. Use a 10-minute natural release followed by a quick release.
Lots going on in the Instant Pot universe! I received a copy of the German edition of my first book (above), which is totally surreal. My next book comes out in a little over a month, and I’m working on a couple of videos (stay tuned)! Meanwhile, my book randomly made an appearance in a Bill Maher rant. Wowee.
Below are some recent Instant Pot-related links I’ve enjoyed lately. I hope you enjoy them too!
If you already own my Instant Pot cookbook (THANKS!) and are looking for more recipes, I have a few favorite cookbooks to recommend for further reading:
Dinner in an Instant by Melissa Clark
Clark is the cooking guru at the New York Times, and her recipes are always reliable and delicious. She’s become an Instant Pot fan and has solid pressure cooking recipes.
Hip Pressure Cooking by Laura D. A. Pazzaglia
Pazzaglia is a dominant force in modern electric pressure cooking, and her cook times chart is something to behold. Her recipes are reliable and well researched.
Indian Instant Pot Cookbook by Urvashi Pitre
Pitre is well known by the Instant Pot web community for her butter chicken recipe, and for good reason. The Instant Pot is great for cooking Indian food, and this cookbook can be your guide!
The Instant Pot No-Pressure Cookbook by ME
Had to include my new book. 😉 It comes out on May 1st and you can pre-order it now!
I always make boiled eggs in the pressure cooker. It takes no time at all, they always turn out perfectly, and they peel easier than the traditional method. Here’s the basic method for pressure cooking eggs:*
- Fill your pressure cooker with a little over a cup of water. Add the trivet or, even better, a steamer basket.
- Add the eggs. You can add as many as you like, as long as they are stable (won’t fall over and break while cooking) and are not touching the sides of the pot.
- Secure the lid and cook at LOW pressure. 4 minutes for soft boiled, 8 minutes for hard boiled.
- Meanwhile, prepare an ice water bath.
- Once the cook time is up, manually release the pressure and place the eggs in the ice water.
- Once cool to the touch, store in the fridge or peel and eat.
*Cook times are for electric pressure cookers.