Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook

I bought this book specifically for the recipes; simple, everyday food made with fresh ingredients. Despite the many negative reviews about the book from ePC owners (and ATK's bias) to the contrary, I bought it specifically for an electric PC (Instant Pot) and have found this to be an excellent cookbook. To be sure, the timing given is for stovetop PCs, but with the proper timing adjustments, the recipes turn out very well. I'd like to say a few things about ATK's dislike of ePCs (a big part of why the best of them are "Recommended With Reservations"). In the full review of them found in the magazine and on the website, they go into great detail. It mostly comes down to 2 things. First, it seems that all ePCs (including my Instant Pot) automatically switch over to "Keep Warm" when cooking is completed. This seems to completely befuddle them. But really, is turning your electric unit off when the timer sounds any different than turning your stove off when your own timer goes off at the end of stovetop cooker's pressure time? I think it's exactly the same, as both require getting up and turning off the pot when the beep sounds (Note - the Instant Pot 7-in-1 switches to 'keep warm', but the heating element is turned OFF until pressure releases, then turns back on in warming mode). 2nd, they dislike the nonstick cooking pots. Fair enough, but their last review didn't include any of the models that ship with stainless pots (very nice ones, too, with thick bases, like the one on my IP) and completely ignores the optional stainless pot available for some of the others. And yes, those models (Instant Pot among them) were available well before their latest ePC review was written. Ok, rant over, back to the book. The beginning of the book covers the basics of operation and advantages (along with reviews) of pressure cookers. Especially helpful are the tips and food guides found on pages 4-23. As a relatively new PC owner, I find myself referring to them often, even when cooking from another source. Experienced PC cooks will just skip right past them, but they're very nice for beginners and anyone, really, who's cooking something new. The chapters are well organized and include nice entries like Fast and Easy Suppers as well as Fancy Dinners and Large Roasts. I appreciate that anything that's not normally a main dish is all in one chapter, Sides. Desserts are a notable omission, but they redeem themselves with One-Pot Pasta and Pasta Sauces and Indoor Barbecue. The recipes predictably make use of fresh ingredients and ATK's signature streamlined methods, like finely chopping the vegetables for Bolognese sauce in a food processor, then doing the same with the pancetta and mortadella. This not only speeds up prep time, it allows the ingredients to cook down faster while still releasing all their flavor compounds to the sauce. Total time? 90 minutes. Not shabby. The sole exception to the "fresh" rule seems to the condensed French onion soup used in Weeknight Pot Roast and Potatoes. It works, though, and got my pot roast on the table in 70 minutes, start to finish (note - I prefer to use Lipton Onion Soup and a cup of water, we like the flavor better). ATK helpfully gives total time involved, and highlights time under pressure in big type, a nice touch. Some nice detailed variations are included in many of the recipes, like Garden Tomato Sauce with variations for Puttanesca, Arrabbiata and Tomato, Vodka & Cream Sauce. In the 3 weeks I've owned the book, I've sampled recipes from 3 chapters; the aforementioned Weeknight Pot Roast and Potatoes from Big Roasts and Fancy Meals, Pulled Pork from Indoor Barbecue and Barbecued Beans from Sides. All were very good. To the pork I added about 1/4 cup of my barbecue sauce (tossed after shredding) and to the Barbecued Beans I added about 2 Tbls more catsup to amp up the tomato flavor a notch. Both were the kind of easy fixes that I commonly make with new recipes, slight alterations to suit our tastes. The book has lots of white space on the pages, which makes it so easy to jot down alterations, and also allows me to easily note the timing for my Instant Pot, which often varies from the listed time. Pages are glossy white, with ingredient lists and major steps in bold type. Why doesn't every cookbook do this? Also included with every recipe is a detailed explanation (with thumbnail photos) of the techniques used and a few troubleshooting tips. Again, experienced PC cooks may find this unnecessary, but with the new resurgence in pressure cooking, many of us will find these quite valuable. It's not a big book, with only 100 recipes, but when I compare it to The Great Big Pressure Cooker Book, it shines. That book has 500 recipes, every one of which lists ingredients in brick-red ink, which all runs together on it's busy pages. Further, the index is very poorly organized, with some recipes appearing under their main and secondary ingredient and on their own, by title, and others only found once under their main ingredient. Most damning of all, the timing for electric cookers given with every recipe I sampled is woefully off. Risotto takes 6 minutes in my Instant Pot, GBPCB's author thinks it takes 10. ATK lists it at 6 minutes, spot on. Note that for short-cooking foods, ePC timing is the same as for stovetop models. Of the 3 pressure cookbooks I own, this is my favorite. It is well organized, easy to read and cook from and the recipes use simple, commonly available, fresh ingredients.

I’ve had a pressure pot for years. Never really used them. I’ve been using my instant pot. But! With this book and some practice, I now use all three of my pressure pots. It cooks soooo fast! Great recipes. Good book! Give one to your daughter or son. Pressure pots widely available at thrift shops. Cheap.

I'm a big fan of pressure cooking, which, unlike the crock-pot, not only saves time, but also creates superior tasting food via it's specific and unique cooking method. But, as with many things, I'm in a rut with my pressure cooker, consistently using it only for the same few things, over and over, namely: pot roast, bean soups and stock. I'm also a fan of Cook's Illustrated, and their many publications and television programs (though not their marketing schemes, so glad that this was available via Amazon), so I was definitely looking forward to PRESSURE COOKER PERFECTION and widening my pressure cooking horizons. And I wasn't disappointed. They do a great job summing up why pressure cooking is a good method and how it works, as well as recommending specific pressure cookers. Having had two of the brands they discuss: Fissler Vitaquick Pressure Cooker, 10.6qt and Kuhn Rikon 12-Quart Duromatic Stockpot Pressure Cooker I can say that my experiences basically mirror Cook's, with one notable exception. While I ADORED the Fissler's initial performance, it failed very, very quickly. (Try three uses. Yeah, that's bad.) As for the Kuhn, I've had the same issues Cook's did--scorching and having to babysit the heat to maintain pressure--but have found their customer service top-notch. (I've written detailed Amazon reviews on both units, if anyone is actually interested in knowing more.) Anyway, on to the recipes ... First off, as someone who gets both Cook's Country and Cook's Illustrated (1-year auto-renewal) , I'm used to seeing a lot of repeat recipes in their cookbook releases. For the most part, that is NOT the case this time, at least not as far as I can tell. (Unlike in their Slow Cooker Revolution cookbook, which seemed to offer mostly dupes already used in the COOK'S COUNTRY slow cooker section.) I've only tried one recipe so far, but I'm already impressed. I made the chicken noodle soup and, never having cooked a whole chicken in a pressure cooker before (or any chicken, for that matter), I was really wowed by the outcome. Starting with just plain water, not stock, produced a rich broth and fabulous, juicy chicken. It was a huge hit and my family preferred it to the "chicken and slicks" Cook's recipe I had been using as a my go-to for chicken soup/stew. (My only change to the recipe as written was that I still made the noodles myself and I also halved the celery amount.) Having read through some of the other recipes, I'm also impressed with WHAT they are offering ... The vast majority of which are things that seem like they SHOULD be cooked in a pressure cooker, not foods/meals that have been shoehorned into a device not really designed to best feature those ingredients. (Again, this is very different than their slow cooker cookbook.) Meat, beans and other slow cooking and braise-friendly items are what the pressure cooker shines at, so those are the recipes I want to use it for! It's not a matter of wanting to cook EVERYTHING in my pressure cooker, it's wanting to use my pressure cooker for the foods it makes better than cooking via other, more traditional, methods. So far, my biggest gripe, and why I didn't give it five stars, is that it's paperback and I loathe paperback cookbooks. They don't last, don't hold up, are impossible to lie flat for use without breaking the spine and are just a generally dumb choice for reference material, which is what a cookbook is. Cookbook are meant to be used in a way most books aren't: held open, referred to repeatedly, occasionally spilled upon and kept around for decades. A paperback isn't going to last long enough to make that happen, which is why I'm disappointed this isn't at least OFFERED in a hardcover version. But all, in all, this is a great addition to my kitchen bookshelf, for as long as it lasts anyway, and I can't wait to try some more of the recipes!

This pressure cookbook is primarily written for stove top pressure cookers and I have an Instant Pot electric pressure cooker, which I am addicted to. That being said, I gave this impressive cookbook FIVE STARS for a good reason. At the end of each recipe, there are always directions on adaptations which need to be made when using an electric pressure cooker. I have learned more from this cookbook than any other PC book I've read. The front of the book explains in detail what to do differently, which I can say, I never knew never having owned a pressure cooker before. Also, worth noting are two recipes I tried, and for a PARTY, no less! FIVE MINUTE macaroni and cheese, which was easier than I don't know what, and turned out great! (I will say, after sitting around all night, it needed a bit more moisture, but straight from the cooker-FABULOUS.) I could see many things do with it now that I've tried it. The other one I made, and it happened to be the HIT of the party, was a SPICY SAUSAGE DIP. It was inhaled! I am finally glad to have my hands on a trusted book that caters to EVERYONE. Thank you ATK! Please make another one soon; I use my pressure cooker A L L the T I M E!! I will say one thing: This Book is NOT all INCLUSIVE. Admittedly, it does leave out some chapters one might expect to find in a pressure cooker cookbook. However, the recipes that ARE included are a FANTASTIC way to familiarize oneself with one's pressure cooker, in the CLASSIC "WHY THIS RECIPE WORKS," trademarked phrase we've come to not only know, but also expect solid results from America's Test Kitchen.

The recipes I have tried have a lot of confusion in the directions. Example. rustic French pork and white bean stew page 36. I always read through directions at least twice before starting a new recipe. but this didn't really make sense until trying to explain the directions. Recipe calls for 3 pounds of pork butt cut into 1 inch pieces. tells you to brown half of meat on all sides . should say but doesn't to divide the pork pieces in half and brown one half on all sides-reserve other. half for later on in recipe. Then later on in recipe when it says to add remaining pork, it makes sense. However what is the benefit of browning half of the meat and not the other half. To me one half wouldn't get as tender and cooking time is less. So I am sticking to putting all of the meat in and browning on all sides as much as I can. No one wants overcooked or undercooked meat. Step 3 says to high pressure for 30 minutes. then later it says as soon a pot reaches high pressure reduce heat to medium-low and cook for 30 minutes., adjusting heat as needed to maintain high pressure. This makes absolutely no sense. And if the meat turns out tender or tough will make or break a recipe, and having it turning out over cooked is a waste of time and money. This book appears to be written for electric pressure cookers but discussed both at the beginning of the book. I have only used an electric pressure cooker. Many of the recipes call for ingredients that are hard to find and one doesn't have on hand. like herbs de province. which if you look up has ingredients that most cooks have on hand, or are easy to buy. but they don't mention that. also calls for fresh parsley. who has that on hand? doesn't mention to use parsley flakes and how much. Pictures are great but appear to be enhanced as I have come to this conclusion as my meals never end up looking as good as the pictures. And I am a good cook! just in my 70s and getting tired of cooking. This book will give you ideas of meal ideas and meats and flavors to put together. That is a plus.

Outstanding, usable recipes for the pressure cooker. As with all America's Test Kitchen recipes, they tell you not only the how, but the why, of the steps in their recipes. I've had the book a couple of weeks, and have already made several of the dishes. The Parmesan Risotto was foolproof, and yielded the creamiest risotto I have ever made, with absolutely no real effort at all. It makes risotto a possibility for even the quickest evening meal, and a thousand times better than the box mix rice side dish stuff. And let me tell you, the Farmhouse Chicken Noodle Soup was by far the best chicken soup I have ever made in my life, and I've kind of specialized in chicken soup, long, slow simmer-style. With this recipe, in one hour and 15 minutes (a bit longer than they had estimated, but I'm slow at chopping veggies sometimes), I had made soup so good that my partner said, "Whatever recipe you used for this, throw every other recipe out." It was that good. These recipes are pretty uniformly ones that you could see yourself making... pretty ordinary ingredients, realistic and easy-to-follow instructions, well written. And with that wonderful ATK logic that not only allows you to make that one dish, but gives you know-how that allows you to branch out on your own.

Update on 12-30-17: I've now bought at least eight of these as gifts--the minute I hear that a friend or relative has an Instant Pot, I can't wait to share this book. Nearly every page of my own copy is spattered and stained and has notes everywhere. The macaroni and cheese is the best ever and takes FIVE minutes of pressure time. Grandkids love it. My daughter and I are avid cooks. We held a taste test one evening--she made a Boef Bourguignon the traditional way, taking hours of prep and cooking. I made this version in this book--35 min cooking under pressure. Both were fabulous. Not one guest could tell the difference between the two dishes, and she and I couldn't either! I will never make mashed potatoes the old way again. The sirloin beef roast with mushroom sauce is excellent...actually, I've yet to try a recipe that we didn't like. Original review: In addition to my own copy of this book, I've now bought four others as gifts. The America's Test Kitchen books are great--I have everything in the series now, and with this one I can adapt my other recipes for prep in an Instant Pot. Love it. I haven't read all of the reviews, but a negative one caught my eye, and I disagree. There are so many variables that go into prepping a menu item--right down the qualities of the produce, time of year it has been bought and where it grew, the brands of the other ingredients you buy, the accuracy of measurements. And just as "your own mom always makes the best peanut butter sandwich," everyone's taste is going to be a bit different. I have been really enjoying this book, while adapting the recipes to our family's tastes. I recommend it.

Well I’m one of the many that jumped on the bandwagon, I got one of those new multi-pots that include a pressure cooker. First time I tried it, I used the recipe that came in the book. Not so good. Having long trusted America’s test kitchen for my recipes, I opted to get one of their books. I’ve made now 4 things from this book. Hearty beef stew: This was amazing. Beef fell apart, the potatoes were perfect Texas Style Chili con Carne: Also amazing. Might add more beans for the future (I like beans). Classic Pot Roast and Potatoes: Can’t ask for better, the meat was falling apart. Asian Style Boneless Beef Short Ribs: Though this was not our favorite, there were still no left overs. What I liked about this book: It tells you why it does what it does. It gives you special handling for the beans if needed. It gives you timing for a “natural” release of pressure that makes the meal more predictable. As usual America’s kitchen cook books are top notch. I have 5 more recipes I want to try out so this book will keep us busy for a bit. Chapters are: **** Welcome to America’s Test Kitchen **** Pressure Cooker 101 **** Soups, Stews and Chilis **** One Pot Pastas and Pasta Sauces **** Fast and Easy Suppers **** Big Roasts and Fancy Meals **** Indoor Barbecue **** Sides **** Index Another thing I like about Pressure cooking is all the mess is upfront. You get everything cleaned up and at the end, all you have are plates and the pressure cooker. Mine is a non-stick surface, so cleaning is a cinch.

Pressure Cooker Perfection describes in an easy-to-read style everything you ever wanted to know about cooking with a pressure cooker. Recipes and explanations are clear and easy to follow. It's another great book from America's Test Kitchen.

Good and clear explanation!

I love the America's Test Kitchen cook books, they provide so much information in addition to the recipes and this one is no exception. If you haven't experienced the TV show, hard to see in Australia, seek it out or give one of the cook books a try.

Very clear instructions with a wide range of food preparations. Not too "American" for a Brit to understand. Thumbs up.

El libro es muy bueno y útil, Yo lo compre para poder utilizarlo con la olla de presión, desafortunadamente nunca llego la olla.