Today, we are sharing our latest instalment in our series of Instant Pot cookbook reviews. We love sharing recipes with you, but we’re also eager to share great written resources as the Instant Pot grows in popularity, and more cookbooks or guides are on the market. In this post, we’re featuring authors, Bruce Weinstein and Mark Scarbrough’s cookbook, From Freezer to Instant Pot.
The book: From Freezer to Instant Pot The Cookbook
The focus: How to cook no-prep meals in your Instant Pot straight from your freezer with 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.
Featured guest recipe: Instant Pot Buffalo Wings (From Frozen)
About the cookbook
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your
freezer to the table in minutes, no thawing required.
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.
Some of our favorite recipes from the cookbook:
- 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
What we love about this cookbook
It was very apparent from the beginning the amount of research that went into writing this cookbook. From the ingredient suggestions, tips, converting recipes, to what works and doesn’t work. The authors did so much troubleshooting to avoid any potential trouble for their readers.
The information in this cookbook is so informative that it feels more like education on your Instant Pot. So you aren’t just following a recipe, instead, you truly understand how things work and function. It’s written clearly and the directions are simple and easy to understand.
Reading the beginning of the book is so unbelievably helpful. It’s a Q&A of everything you would want to ask the authors. After that, there’s a master chart! Sometimes you just need to know the time and don’t want to read a whole recipe of ingredients for one simple thing. It also lists the needs for a steamer or rack and how much water and broth and then type of release.
The recipe layout is simple. Each recipe highlights the Instant Pot steps in a chart. They do this consistently so it’s easy to find. Each chapter has a ‘beyond section at the end with ideas for changes. Several recipes in each chapter are called road maps. These recipes give you many options for ingredients and more detailed instructions. Not only is one specific item listed but also substitutions and their measurements such as fresh herbs/dried herbs, heavy or light cream, vegetable or chicken broth.
Who is this Instant Pot cookbook for?
This is for anyone who has forgotten to defrost the chicken or any other food item in the morning to prepare for dinner, which is probably everyone. If you have a pantry, love buying in bulk or on sale this book is for you. If you have a busy crazy schedule and need to get dinner on the table fast, this is for you. If you dislike using the microwave to defrost meats, this is the perfect solution. This book is so practical in utilizing freezer items that you already have without having to plan ahead days in advance for things you need thaw out.
Don’t be surprised about the lack of pictures in this book. Most cookbooks are filled with stunning pictures that are beautifully lit with a sunset glow. Typically, when you create these magical dishes, the photoshopped version of the recipe may not match what you put on the table. Sometimes we can get caught up in the pretty picture instead of the core of the dish. That’s where this book keeps things in focus and in the proper perspective. Cookbooks should help you cook or learn how to cook better.
About the authors
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 media eats, 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.
Photos © Eric Medsker
Get From Freezer to Instant Pot The Cookbook here.
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