Got an Instant Pot over the holidays and still haven’t used it? Time to bust it out of the box, especially if you love global flavors and pledged to cook at home more in 2020. A flurry of new cookbooks covering everything from Filipino adobo — approved by 45,000 home cooks — to Spanish paella from America’s Test Kitchen has arrived to help with wholesome, weeknight meals.
Chicken adobo, pancit palabok, ube cheesecake and other favorites now ready in half the time. (Nancy Cho)
The electric pressure cooker rose to kitchen appliance fame about two years ago, and while some of us are now familiar with its epic hiss and hacks — hello, tamarind baby back ribs — we are also growing weary of the same old one-pot dinner staples. You can only have creamy mushroom risotto so many nights a week.
Luckily, the boiling and braising required for many traditional dishes is the perfect match for the Instant Pot, says Vallejo’s Jeannie Celestial, a home cook and co-author of “The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker” (Rocketships & Wonderment, $25).
The No. 1 Amazon bestseller in the Southeast Asian cooking category, the book features more than 75 recipes, from trendy Ube Cheesecake to classic Chicken Adobo made with — wait for it — unthawed chicken thighs straight from the freezer. Talk about a hack.
“The stews and braised meats of Filipino food naturally call for pressurizing and a lot of us grew up using manual pressure cookers,” says Celestial, who wrote the cookbook with five Filipino-American home cooks, including Orange County’s Tisha Gonda Domingo and her husband Jorell, founders of the Filipino Recipes Instant Pot Community, a Facebook group with 45,000 members. “The Instant Pot locks in flavor and moisture — and in terms of time and clean-up, it’s so conducive to busy lifestyles.”
Find your favorite taco or burrito stuffing with this 2019 favorite. (Emily Sunwell-Vidaurri)
That flavor-locking is critical for creating beloved Mexican dishes, like carnitas. Just ask Sacramento’s Emily Sunwell-Vidaurri, the author of three Instant Pot cookbooks, including “Amazing Mexican Favorites with Your Instant Pot” (Page Street; $18), which she penned with her husband, Rudy Vidaurri, a trained chef of Mexican heritage.
The cookbook features 80 recipes for tacos, burritos, fajitas and other flavor-packed dishes, including her kids’ favorite cheesy Chile Dip and a Mexican-Spiced “Barbecue” Shredded Beef, an easy alternative to slow-cooked, mole-rich barbacoa.
“It really helps make the meat super-tender,” says Sunwell-Vidauri, who blogs at Recipes To Nourish. “Especially if you are using things like dried chiles, it really infuses layers of flavor in a relatively short amount of time.”
Mediterranean Instant Pot: Easy, Inspired Meals for Eating Well. (America’s Test Kitchen)
Ah, time. When it comes to Mediterranean cuisine, few dishes require as much time and patience as paella, the saffron-scented Valencian dish that traditionally starts with rice cooked in a wide, flat, two-handled pan. …read more
Source:: The Mercury News – Lifestyle