We were new to pressure cooking when I received an advanced digital review copy of this cookbook. I do think the manual and recipes that come with Instant Pot are complicated. Cookbooks like this one are much better organized for the typical household to meal plan and follow along.

I must apologise for not being able to review this book after you so kindly accepted my request. I have had an unfortunately challenging time, but am now free to resume reading and reviewing. I hope that you will not hold my difficulties against me in future requests

This book has many easy and delicious looking recipes. It also includes a lot of great tips and tricks for using a pressure cooker. I great staple for anyone with an Instant Pot!

Great, user-friendly recipes that will make your mouth water as you search for your weekly menu ideas. You could plan to use them at the next potluck that you are attending and impress the many or for coffee/tea time with a friend. The options are endless and the recipes are plenty. Take a look at your own copy today.
I received a copy of this book in exchange for my honest review.

This is a good cookbook and explains things well. Due to my many dietary restrictions I was unable to try very many recipes. I think an avaerage person, new to pressure cooking or an expert, who’d enjoy this book.

Every home cook needs a pressure cooker. It makes evening when you haven’t meal planned a breeze. Recipes were easy to follow and didn’t require weird ingredients.

This is a good cookbook for expanding the uses of your electric pressure cooker. I own an Instant Pot and am just venturing to use it for more than my current favorite: steamed broccoli. Ms. Schieving included several wonderful sounding recipes but I questioned many of them. On the overly simplistic side, many didn't really need a cooker to be made. Chili dogs? I need a pressure cooker to heat up chili and hot dogs? Some required several different steps and functions on the cooker. Cook this, put it to the side. Cook that, put it to the side. Cook these things, add them all together. I suppose the theory is that you save dishes? But there were some that seemed perfect for the cooker and my family. Mini Creamy Lemon Pies? Yes please! Sausage Kale and White Bean Soup? Sure! But I will probably brown the sausage and onions outside the cooker and together. And Cherry-Orange Breakfast Quinoa sounds wonderful! But I really wish it had included some type of estimate for the total time to complete a recipe. As a newbie to this form of cooking, having no clue how long it is going to take my pot to come to pressure means I have to give myself a long lead time, which somewhat defeats the purpose of this type of cooking to begin with. That breakfast quinoa is obviously made in the morning. Time is tight. Making a warm breakfast would be great but not if I am late because I miss guessed the time needed!

My hubby and I received an Instant Pot as a gift and are looking for recipes that are easy to follow, as we are nowhere near professional cooks! This book lays out the recipes in easy to follow steps. We have only made 2 recipes so far and both came out delicious. I have more to try and am definitely going to recommend this book to friends and family who are looking for new and easy to follow recipes.

I got my first electric pressure cooker for Christmas and wanted to use it but wasn't sure where to start. I love all the information in the beginning, it really helped me learn about my pressure cooker. There's a good variety of recipes that use common ingredients which makes it even easier for someone like me to start cooking. I can't wait to try different recipes!

Schieving's collection has a variety of easy and creative recipes for the latest trendy kitchen gadget, the Instapot. I'm already an avid using of my electric pressure cooker, but beginner's should have no issue with these recipes. Beautiful photographs are displayed next to many of the recipes.

All in all this an average book on pressure-cookery.

The downsides:
This book is neither healthy nor paleo. To be more explicit, the recipes use dairy, grains, unhealthy oils and sugars. The book also recommends store bought broth which is both less healthy and tasty and is a waste of a perfectly good pressure cooker (which can make amazing broth).
The recipes don't contain numbered steps (not a big deal, but I didn't like that aspect of the layout).

The upsides:
First off, this book has lots of recipes including many for soups (I loves me some soups).
Secondly, the recipes are well described and relatively easy to follow.

All in all this is probably roughly as good as any other pressure cooker book, but nothing to write home about.

I recently purchased an electric pressure cooker and am always on the lookout for a great collection of recipes that are both time savers and delicious. Barbara Schieving's The Electric Pressure Cooker Cookbook is fantastic. I've reviewed a few pressure cooker cookbooks now and what I like about this one is (A) the variety of types of recipes and (B) it is not specific to the Instant Pot. I know that Instant Pots are very popular right now but this cookbook is geared at any electric pressure cooker, which is nice. Like most other cookbooks, each chapter is based on a type of food (soup, mains, etc...). What this book has that others I've seen do not is a whole section of using the pressure cooker to make prepared foods. For example, how to cook frozen Asian dumplings (gyoza) with a recipe for citrus dipping sauce, or cooking packaged tortellini, or spaghetti and meatball using prepared sauce. I would recommend this book for those looking for a good selection of recipes.

There's such a bewildering array of small (and large) kitchen appliances and gadgets available, it's often difficult or impossible to really know what is worth buying. I remember my grandmother's pressure cooker and the hissing scary noises it made. We never actually had any major mishaps when I was a kid, but everyone knew someone who had an explosive situation from a badly vented pressure cooker. That was then, this is now...

With the safety and materials updates modern pressure cookers have undergone, the old fashioned pressure cookers are a thing of the past. Today's electric pressure cookers come in a bewildering array of finishes, some nonstick, with all kinds of bells and whistles. Some even double as slow cookers, rice cookers and yogurt makers.

The Electric Pressure Cooker Cookbook , by Barbara Schieving published by Harvard Common Press is a reassuring and encyclopedic look at the various pressure cooker options along with bells and whistles, as well as a cookbook with recipes which have been tested and adjusted specifically to pressure cooking.

The book is set up very logically with a preface and introduction covering the theory of pressure cooking (why it does what it does), specific models, and a very good how-to section. The introduction covers roughly 10% of the page content. The following chapters are arranged by types of food: breakfasts, sandwiches/wraps/tacos, soups, shortcut dinners, 30 minute meals, Sunday suppers, sides, and desserts. There are over 200 recipes, certainly enough to keep most cooks busy and experimenting for ages. One of the things I really liked about this book was how many variations there were and how easily the recipes could be altered and mixed up for completely different presentations.

I had no idea my pressure cooker was so versatile and had only cooked chicken and pot roast in it previously. When reviewing cookbooks, I try to test out at least 3 recipes. In this case, I tried the Maple-Almond-Raisin Breakfast Risotto (p. 42), which came out beautifully cooked and moist. My kids have begged for a reprise constantly since... it could definitely become a family favorite. We also tested the shredded chicken tacos (p. 49). They were fine, and this recipe is suitable for experimentation, barbecue, smoked flavor, etc.

I have never used a pressure cooker for dessert/baking before... So I decided to try out the peanut butter cup cheesecake (p. 284). My pressure cooker needed a second 5 minute round of cooking in order to get the internal temp up to 150F in the center, but after that, everything went fine and the cheesecake was firm and smooth and delicious. I have plans to repeat the recipe for a work potluck dinner coming up soon.

The recipes seem varied and well made. There are a lot of Asian American, southwest/tex-mex, Italian, and lots of 'American comfort food' dishes. Good solid family food. The food and recipes are photographed very well. It's not fussy or overdone.

The recipe chapters are followed by acknowledgement and bio pages as well as a short index.

Four and a half stars. I am absolutely sure my pressure cooker is going to get a lot more airplay from now on.

Easy to make delicious recipes with your Electric pressure cooker....... wonderful..........

I think this is the best pressure cooker book of recipes I have seen. Eclectic in the variety, from simple to a little more challenging, ranging from sides to desserts to Sunday Night Dinners, this book has it all.

I already bookmarked recipes like crazy, including Strawberry Applesauce, Baked Potatoes, Creamy Red Lentil Soup, Chunky Potato Soup, and several more.. As a vegetarian, I noticed there are many meat-based recipes (I think that's common with pressure cooking), but there were still enough veggie only recipes to keep me happy. I love using my pressure cooker to make soups and am always looking for new ways to incorporate using it, and this cookbook will be a real treat to use.

Thank you to Barbara Schieving, the publisher, and Netgalley for the opportunity to review this wonderful cookbook.

THIS is the book that should be included with every electric pressure cooker when it is despatched to customers. Although I have been using my Tefal Cook4Me for nearly a year now, I never *really* got to grips with the range of possibilities it offers or, indeed, how much easier it could be making my life, until reading Barbara Schieving's excellent book on this topic. Not just a cookbook, but a real 'how to' manual. Having said this, it is also a really useful cookbook, with a wide range of recipes.

I received a digital review copy from the publisher in exchange for an unbiased review and so sat down and went through the whole thing one recipe at a time. Although I have not yet had the chance to try them yet, I found myself bookmarking page after page to come back to and try. In some cases, it was because Barbara Schieving had shown me a far easier way of making one of our family favourites (e.g. Shepherd's pie) but more often than not it was because she had tempted me to try things I've not made before. There is a wide selection of Mexican dishes, and enough tempting chicken recipes here to keep us going all winter.

In a few cases, these recipes do specify ingredients I have never seen in a UK supermarket, but I was always able to think of a quick substitution. In the main, everything here should be available to us.

There were so many time-saving, hands-free things here it simply would never have occurred to me to try in my pressure cooker - hard-boiled eggs, fish en papillote. stacking pasta and a sauce in the machine to cook at the same time. Better still, pumpkin pie, cheesecakes, and brownies?! What's not to love?

It was my husband who bought our pressure cooker, because he saw Heston Blumenthal using one on Australian Masterchef (no really...that's how it ended up in our house). Since then it has been sitting in a dark corner on the worktop and I have been using it to steam potatoes for mash now and then. But this book as shown me the way forward and I am *almost* looking forward to figuring out what to make for dinner tonight!

Filled with 200 recipes from breakfast to dinner to dessert, who knew cooking with an Instant Pot could be so simple.

The Electric Pressure Cooker Cookbook is a great resource for those people lucky enough to own an Instant Pot or other brand of electric pressure cooker. The author explains that the recipes can also be easily adapted for a stove top pressure cooker too. The recipes are easy to follow and include only ingredients most pantries will have on hand. The introduction includes a very nice discussion about how the appliance works. The best part, of course, are the recipes. Who can resist trying Triple Chocolate Cheesecake, Coq au Vin or Beef Stroganoff made quicker and easier within an Instant Pot? Or cooking dried beans for truly homemade Red Beans and Rice in only an hour? Yum!

The recipes all sound delicious. Having the index organized by main ingredient (i.e., beef, chocolate, zucchini) makes it easy to see what options are available based on what the reader has on hand. Their are many vegetarian and gluten-free recipe options though there is no labeling of the recipes. The only drawbacks are there is no nutritional information provided and pictures are infrequent.

I tried a few of the recipes (Corned Beef and Cabbage, Red Beans and Rice, Quick Turkey Chili) with excellent results. I highly recommend this cookbook for both experienced electric pressure cooker users and newbies like myself.

Thanks to the publisher, Quarto Books-Harvard Common Books, and NetGalley for an advanced reader copy.

Before I sound too critical let me preface my review by saying that I love to cook, using fresh ingredients and preparation and cooking techniques that sometimes take a lot of time, to produce delicious food. So I should have realized that this is not a book for me when I read the byline “200 fast and foolproof recipes” and also when I saw how many recipes used canned sauces and other convenience foods.

On a positive note, for a novice cook, the guidelines for using a pressure cooker, including troubleshooting and how to convert regular recipes at the beginning are useful and clearly set out.

I never review a recipe book without trying some of the recipes, but I found very few bookmarks when I came to the end of the book. I was, however, pleasantly surprised by the Carnitas Street Tacos; the simple pickled onions were crisp and fresh and the pork was tender and tasty. I reduced the sauce (maybe that takes too long to be classified as fast and foolproof?) and it was really worthwhile doing. The Beef Bourguignon was tasty enough, though adding the mushrooms and onions at the end did not give the sauce the wonderful richness of flavour I associate with this dish.

But the risotto turned out more like a Chinese congee than the creamy indulgence that is a well cooked risotto and therein lies my problem with this book. A pressure cooker is a fantastic implement and I would not be without mine. It is superb for making soups and stocks, pot roast and stews, and for these recipes it enhances the flavor, tenderizes the meat, and yes, it does save time. But there are some foods that just do not work – such as the risotto! And boil and egg in a pressure cooker? It takes just as long as boiling it in a pan. And a recipe for Blue Box Mac and Cheese in a pressure cooker? Not for me......

I have sang my praise of my Instant Pot (pressure cooker) many times, but I do sometimes lack inspiration for recipes for the pot (and in general, to be honest). I'm all for trawling the internet for recipes, and there are of course some FANTASTIC recipes out there, but finding a great collection of pressure cooker recipes all together is great news. Enter: The Electric Pressure Cooker Cookbook.

Now, I am trying to eat mostly vegetarian due to my boyfriend being veggie (though he eats fish now and then), but I don't mind meaty recipes once in a while. This recipe book does seem to have mostly meat recipes, but they look great (that Braised Paprika Chicken is calling out to me for a day when I'm cooking just for myself)  and there are some brilliant-looking desserts (the Key Lime Pie and Vanilla Lover's Cheesecake look amazing, and I've tried the peanut butter cup cheesecake already and it. was. heaven!). Plus I've no doubt many of the recipes can be adapted to be meat-free with vegetables or quorn; you'll just have to guess at the cooking time which is the only issue. I am intending to make the Linguine and Clam sauce soon for a dinner party, for an easy but impressive pasta-based meal!

This book is a great introduction to the world of pressure cooking, with a good mix of difficulties in terms of recipes. There are plenty of lovely photos to accompany the recipes and clear instructions which appealed to me - nothing worse than a recipe getting reaaaal confusing halfway through. There are also handy tips for a lot of recipes. Just beware that many of these recipes give quantities in ounces, cups etc, whereas us Brits generally prefer grams - shouldn't be too hard to convert cups to grams though!

So, if you're looking for lots of great recipes, perhaps mainly catering for carnivores but still sounding delicious, look no further!

Thanks to Harvard Common Press for providing a copy of this novel on which I chose to write an honest and unbiased review.

I recently purchased an Instant Pot and have already used made a variety of things. I made yogurt and it was a success, the best yogurt that I have tasted. I then went on to make steel cut oats. Another success. I have looked through this book, on my ipad, and found a lot of recipes that I would enjoy making. The only problem I had was technical, I had one heck of a time downloading the book. I was able to get it on my ipad but not on any other ereader. Other than that I am extremely happy ordering this book at some point. I think it is a good resource for the Pressure Cooker fan!