The ebook version of How to Instant Pot is just $1.99 for today only.Read More
Update: It's back in stock as of Dec. 5.
If you've looked for How to Instant Pot on Amazon, you may have noticed it's temporarily sold out. Oops! (You can order it and it will ship when available, probably in the next week or two.)
As an author, it's great to know that people want your book, but of course it would be better if everyone who wanted it could easily get it.
Good news: How to Instant Pot is available at
I also have a very limited number of signed copies available.*
*Shipping the signed copy from Canada does make it more expensive. But consider that it's a one-of-a-kind, customized gift.
Making this stew in the Instant Pot takes advantage of the sealed, high-pressure environment to quickly tenderize a tough cut of meat. Adding a little balsamic vinegar with the onion as it’s sautéed allows the sugars in the balsamic vinegar to caramelize. That flavor is then blended into the stew for a subtle depth of flavor. The best part? All of this is happening in the Instant Pot — no extra pots or pans to worry about and no flavor wasted.Read More
Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. The tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.
TOTAL COOKING TIME: 25 minutes
ACTIVE TIME: 15 minutes
YIELD: Serves 6
This vegetarian soup gets a flavor boost from canned chipotle peppers in adobo, which provide a smokiness as well as some heat. Pressure-cooking the potatoes gives them a head start, while adding the kale at the end ensures it does not fall apart.
- 1 cup water
- 1 1/2 pounds baby potatoes (about 15 potatoes), unpeeled, quartered
- 1 tablespoon extra-virgin olive oil
- 1 small white or yellow onion, finely chopped
- 2 cloves garlic, minced
- Pinch of salt, plus extra for serving
- Pinch of freshly ground black pepper, plus extra for serving
- 6 cups reduced-salt vegetable broth
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon minced canned chipotle chiles in adobo
- 8 ounces flat-leaf or curly-leaf kale, stems removed, leaves sliced crosswise into 1⁄4-inch ribbons
- Crème fraîche or sour cream, for serving
- Place the water and the potatoes in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 1 minute.
- When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!), drain the potatoes through a colander, and set them aside until step 6. Return the inner pot to the appliance.
- Press Cancel, then press Sauté and use the Sauté or Adjust button to select the lowest temperature (“Less”). Place the olive oil in the inner pot, wait about 1 minute for the oil to warm, then add the onion, garlic, and a pinch each of salt and pepper. Cook with the lid off, stirring occasionally, until the onion softens slightly, about 5 minutes.
- Add the broth, chili powder, oregano, and chipotle and stir to combine. Press Cancel, then press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”).
Allow the soup to come to a simmer, about 5 minutes. Add the kale and reserved potatoes, stir to submerge the kale, and cook until a steak knife easily pierces a potato and the kale is soft, about 5 minutes.
Serve hot, garnished with a dollop of crème fraîche and a dash of salt and pepper.
Smoky Potato and Kale soup will keep, in an airtight container in the refrigerator, for up to 5 days. To reheat, place the soup in a pot and warm on the stovetop over medium heat, stirring occasionally, for about 5 minutes.
Become a "How to Instant Pot" ambassador, receive an advance edition of the book, and share what you're cooking with your friends. To be considered, fill out the form below. (Form not displaying correctly? Access the form directly.)