Instant Pot(R) Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast Paperback – March 7, 2017

When I bought my IP a couple of months ago, I purchased the Randolph book ("the blue book") and was glad I did, because the IP recipe book is practically useless (no index, and lack of explanation for so many things: for example, when and how to use the specific buttons, such as "Rice"). However, I found that the blue book also had limitations--no yogurt instructions, for example, and the index is inadequate. For example, I couldn't find "eggs, hard-boiled," I had to guess that I'd find the instructions under "egg salad." When I did the "Look Inside" the Zimmerman book, I was impressed by her nerdy obsessiveness. I hoped for even more pages of FAQ's and troubleshooting suggestions ("Why did my IP start spouting steam instead of cooking my hard-boiled eggs? Can someone help me master the use of the steam thingie?" However, the Zimmerman book provides more helpful information and tips than the user manual, IP recipe book, and blue book combined. The Zimmerman book excels in its thoroughness. The index is complete but not perfect (one has to stumble upon her three descriptive pages on yogurt-making: it's impossible to get there via the index). She provides complete explanations for some common questions--for example, when using the "Rice" button is appropriate. She provides a full description of how to make yogurt, with several suggested flavorings. Everything that I want to know is in here: instructions for several types of dried beans, many grains, and most meats. She not only explains the "Rice" setting and explains when she uses it, but also provides recipes for mixed rice types, about which I had been wondering. If I ate meat, the first thing I would want to make is short ribs, and only the Zimmerman book provides instructions to do so. I probably won't use her flavorings, but her recipes will give me a starting point to play on my own, which is exactly what I want. Every recipe comes with a head note explaining why she likes it and what IP tweaks, if any, are used in the dish. For example, in order to prevent scorching while making polenta/grits, she recommends use of a bowl within the pot. She recommends buying a second sealing ring in case yours fails at the worst possible moment. She provides common-sense advice on how to apply the IP's scary warnings such as "don't cook oatmeal!" by explaining how to cook oatmeal safely. I don't regret buying the blue book--it helped me through the first few weeks--but the Zimmerman book would have been a much better choice and will be my go-to reference as I continue to play with the IP going forward.

I've been really getting into my IP LUX-60 as of late and found this awesome little cookbook to take my understanding and proficiency of it even further. I would highly recommend the Kindle edition: I love the find feature, ability to quickly see bookmarks, highlights, and notes, free up space on the bookshelf, and many things are hyperlinked where you can go to other parts of the cookbook by clicking them (for instance, a sauce in the recipe ingredients list is hyperlinked and clicking it will take you to how to make the sauce in a different section). The author presents recipes in a logical manner, easy to read, with summary sections, section headers, steps 1-X, and helpful tips surrounding certain steps. Reading just the intro of the book you can tell that she is an expert with the Instant Pot. She dispels lots of misconceptions that you might have heard from others based on her empirical evidence to the contrary (like never quick releasing pressure of meats because it will dry it out - apparently this is not true / never cooking oatmeal in the PC - you can, etc.). She provides great info on buying decisions for a second or third cooker as well as accessories one might want to consider. She describes the differences between Instant Pot versions, describes the settings in detail, and goes into discussion on various cooking principles, like with meats.You may need to connect the dots in recipes in some cases (for instance, a beans recipe called for 1 quart of water in the ingredient list, mentioned soaking the beans overnight, but didn't specifically state to use the 1 quart of water for soaking the beans) but for the most part the recipes are straight forward. In addition, the recipes aren't overly complicated like I've seen in other PC cookbooks. She covers staple recipes like making stock or hard boiling an egg, covers meals, sides, desserts, all in logical chapters. I will be referring to this cookbook exclusively for some time.

Great product. I use it almost every day -- as a single man I find it great for preparing, reheating, thawing meals. I like the fact it will cook a meal and keep it hot till you eat it. I didn't give it a 5 star because I think the rim and lid could be easier to clean. ... but still one of the best items I have purchased for my kitchen. It is not a fryer -- In that sense it is better because It does not get so hot that it can damage its self or seriously burn your food. It sautes just great, the pressure cooker aspect is great. does rice and vegies very well, Even great for making puddings and cream sauces. Beans cook in a fraction of the time. Don't expect to brown large pieces of meat -- small yes .Brown large pieces in a skillet on your stove and use this to slow cook your large piece of meat. Its a kitchen tool you have to learn to use it for what it was made for.