The Easy, Step-By-Step Instant Pot Cookbook for Delicious and Healthy Meals

Mary E. Freisinger: Very detailed and really explains a lot about using an InstaPot. Further, there is good nutritional information included. As a side note……even the material of the physical book is nice.

United States on Sep 16, 2023

Lisa: Perfect condition. Lovely recipes.

Australia on Sep 06, 2023

Lee Fischer: The Lighter Step-By-Step Instant Pot Cookbook

I love Jeffery Eisner's cookbooks. So easy to use and delicious recipes!!

United States on Aug 01, 2023

Michelle Garçeau: Absolutely love this book! So far I have enjoyed every recipe I’ve made but my favourite is the split pea soup! It’s thick and delicious, I make mine without the pork and it is still incredibly flavourful!

Canada on Jul 09, 2023

Lorne Grotkowski-McGill: This book is fantastic. Jeffery Eisner's Cookbooks (4 of them as of this review) are fabulous. Each recipe is laid out in an easy to follow instruction with pictures to ensure the success of every dish you make.

He is witty and the recipes are no nonsense and primarily use everyday grocery items you have on hand.

There are a few groceries he recommends, and once I bought and tried them, I will never substitute those ingredients again. In particular he is fond of using the "Better than Boullion" products, as well as "Boursin Cheese".

I would HIGHLY recommend these cookbooks from beginner to experienced cooks!

If you can read then you can safely create wonderful dishes and meals in your Instant Pot.

Canada on Apr 25, 2023

Stephanie: I got my first instant pot pro for Christmas and found myself looking for any and all recipes that I could try for it. I stumbled across Jeffrey Eisner's pressure luck website and discovered he had recipe books as well. His recipes are actual recipes you will want to cook and there is something for everyone. I bought all 3 of his books as a result (even pre-ordered his latest) and I am so glad that I did. These recipe books are so easy to follow, have excellent, full color photos and lots of helpful tips along the way. He leaves no guesswork as far as the cook time, pressure type, release functions etc. Which, as a new pressure cooker owner, I was thrilled by. And to top everything off, the recipes are DELICIOUS. I am usually one to modify and tweak recipes as I go because i am not afraid of flavor, but after my 2nd meal that I made from this book, I started following them to the letter and they are so good as written! To say that I highly recommend this book, and any of Jeffrey Eisner's books, would be a massive understatement. If you have an instant pot- this is for you!

United States on Apr 16, 2023

Sheri: Eisner’s cookbooks are so well written. Teaming with detailed instructions, his writing is so well organized it has a natural, logical flow that consistently produces a no-fail result. Informative photographs and well structured narrative, the cookbooks serve the novice or well honed foodie. Most outstanding is his command of seasonings… though there have been comments as to the “abundance” of ingredients… they are worth every measure, chop and pour!!! Consistently outstanding flavor!!! You’ll be wading in complements!!! Thank you, Jeffery!!!
Love how this collection is my go to for flavorful dinners that I trust will be kind to our waistlines. I aim to use this collection for the majority of the week’s meals. Generally a side salad with a simple olive oil/lemon or vinegar dressing rounds out a satisfying meal… w/ super leftovers for lunch! Thank you Jeffery for sharing your talent!!!

United States on Apr 16, 2023

Safaa NaSafaa Na: The paper quality looks really good. Big pictures and big font. I just feel that the cover itself could have been thicker. It feels like someone else used the book before or maybe it's because of the storage.
I will try the recipes and write in here how it goes. I'm excited generally about it!

Germany on Jul 28, 2022

Heavlyn: Spiega veramente passo passo, con tanto di foto veramente comprensibili, ma purtroppo la maggior parte delle ricette, com'era da aspettarsi, sono adatte a un palato americano.
(L'unico punto mai specificato è la posizione della valvola, che è molto più chiara in altre pentole.)
Per fare un esempio: gli spaghetti cacio e pepe li serve nel guscio di una zucca e gli spaghetti non sono di pasta, ma di polpa di zucca. Per carità: molto originale, ma perché chiamarlo Spaghetti Cacio e Pepe?
Il costo è sproporzionato rispetto ai piatti che possiamo realizzare.
La sua utilità sta nel fatto che si può imparare a usare bene la IP, a patto di modificare le ricette adattandole alle nostre abitudini alimentari, che sono lontanissime da quelle americane. E se devo adattate e fare esperimenti, a cosa mi serve un ricettario così costoso?

E' scritto in inglese, quindi lo consiglio solo a chi domina veramente la lingua. Le foto, i fatti, non bastano. Altrimenti tra problemi di traduzione e "originalità" culinarie chissà che stranezze verrebbero fuori!

Italy on Feb 28, 2022

Lorraine: I got this book on its release day and have cooked enough recipes now for me to give it a thorough review. Some things I love about this book:
1. All the information and suggested substitutions at the beginning. I saw another review here where the reviewer complained that the recipes were very high in sodium. They actually aren't, but in case you want to lower the sodium even more you can follow Jeffrey's suggestions for doing so.
2. A complete table of contents AND an index. So many cookbooks do not have both. They may have a table of contents that says "Chapter One: Poultry" or "Soup" or whatever. I do not find that helpful. But this book lists out all the recipes in that section, AND gives nutritional information about whether it's gluten or dairy free, or vegan, etc.
3. The photos of each step of every recipe. Personally things always make more sense when I can *see* them.

The recipes that I've tried so far:
1. White Chicken Chili, p. 62. SO GOOD! The only change I made was to use only one poblano pepper because we don't like things spicy. I could taste the spice with only one pepper but it wasn't overwhelming. I served it with some dollops of sour cream on...

United States on Apr 22, 2021