Description

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75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®.
 
“Recipes that are as reliable as they are appealing.”—The Boston Globe
 
Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better—faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include:
 
• Leek & Artichoke Frittata
• Coconut Curry Chicken
• Duck Confit
• Osso Buco
• Saffron Risotto
• French Onion Soup
• Classic Vanilla Bean Cheesecake 
 
Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet.

About the Author

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MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.

Praise For…

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"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark's blend of approachable adventurousness—and her flat-out skill in the kitchen.”—Epicurious

"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort.”—Tasting Table

"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner.”—T. Susan Chang, NPR

"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot.”—BuzzFeed

"New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)”—The Boston Globe

"The recipes in Clark's book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only.”—Publishers Weekly

"Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances.”—HuffPost

"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine.”—Lauren Iannotti, editor in chief, Rachael Ray Every Day

"A much-needed book.”—PureWow