“Super Fast Instant Pot Pressure Cooker Cookbook” (Castle Point Books), published Jan. 9, signals a renewal of interest in the Instant Pot multi-cooker.
Witten by editor and author Heather Rodino and comfort food enthusiast Ella Sanders, the versatile kitchen tool functions as a pressure cooker, slow cooker, rice cooker, steamer, yogurt maker, sauce pan and warming device.
Readers will discover 100 appealing recipes. Not only are they easy to follow, they also please the palate.
Various chapters cover starters and soups; sauces and pastas; chicken and turkey; beans, grains and chilis; beef, pork and lamb; simple side dishes; and sweet treats.
Rosemary Polenta (recipe follows) goes well with Italian sausages and marinara sauce.
4 Tbl. unsalted butter, divided
2 Tbl. minced onion
3 cloves garlic, minced
2 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
1 cup polenta (not quick cooking or instant)
4 1/2 cups water
1/2 cup grated Parmesan cheese
Add 2 tablespoons of the butter to the inner pot and heat on saute. Once the butter has melted, add the onion and garlic and cook, stirring frequently, about 2 to 3 minutes. Press cancel to stop the cooking. Stir in the rosemary.
Add the polenta, 1 teaspoon of salt and the water, and stir to combine.
Lock the lid. Cook on high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Stir well.
Stir in the Parmesan and remaining butter and serve immediately.