From Freezer to Instant Pot (Paperback)

The Cookbook: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer

By Bruce Weinstein, Mark Scarbrough

Voracious, 9780316425667, 192pp.

Publication Date: July 16, 2019

List Price: 18.99*
* Individual store prices may vary.

Description

The ultimate INSTANT POT convenience cookbook, FULLY AUTHORIZED with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required, from the bestselling authors of the INSTANT POT BIBLE.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes."

Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:
  • Butternut Squash Bisque
  • Ground Beef Lo Mein
  • Ziti with Sausage and Peppers
  • Italian-Style Braised Pork Chops
  • French Dip Sandwiches
  • Chicken Fajitas
  • Sweet and Sour Shrimp
  • And much more!


About the Author

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.