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The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker
Ebook Free The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker
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About the Author
Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the coauthor of Williams-Sonoma’s Essentials of Latin Cooking.
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Excerpt. © Reprinted by permission. All rights reserved.
INTRODUCTION In this book, it is my great pleasure to bring one of the world’s oldest cuisines to the modern cooking system that has already transformed home cooking: the Instant Pot. Whether you’re new to Mexican cooking or looking for your favorite dishes, in each chapter you’ll find authentic Mexican recipes made using traditional ingredients, with techniques and methods adapted to make the best use of the Instant Pot.The stars of authentic Mexican cooking are slow-cooked braises and stews, which form the basis for many other dishes, from tacos to tamales to burritos. The Instant Pot dramatically speeds up the cooking process, transforming what used to take hours of work into delicious results in less than an hour. Another frequently used technique in Mexican cooking is quick, high-heat reduction to intensify flavors. The Instant Pot will fry, simmer, and reduce—and even make refried beans. It takes the guesswork out of tamales and cuts the cooking time in half. And the essential Mexican salsas come together in mere minutes. These are just a few of the ways the Instant Pot will bring great Mexican food to your table.Even with forty-plus years of professional cooking experience, I find the possibilities of the Instant Pot exciting and eye-opening. I quickly became proficient at using my Instant Pots, which now have a permanent spot on my kitchen counter. I would take them to a desert island (hopefully, a lush tropical one, with lots of chiles).The Instant Pot is the perfect convenience for people who live in the fast lane. Instead of relying on convenience foods, which really don’t save time (and are made with who-knows-what), in minutes you can create a healthful, delicious Mexican meal made with quality ingredients that you control. With a little planning, you can keep your freezer stocked with the basics for a feast: broths, sauces and salsas, beans and soups, and savory main dishes.The Instant Pot is remarkably versatile and fast—with delicious results. Use it to make soups, beans, and stews; cook rice and vegetables; steam tamales; and even bake cakes. It serves as a warming unit (which comes in handy if your family eats at different times) or a buffet server, and it’s smart enough to cook a dish for the correct amount of time and then keep it warm until you are ready to sit down for dinner. Once you learn the different features of your Instant Pot, cooking will be so much easier. The pot’s preprogrammed functions and timer mind the cooking for you. No need to fuss over settings or adjust burners. Just press a few buttons and go! So let’s fire it up and make something amazing!- Deb
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Product details
Hardcover: 192 pages
Publisher: Ten Speed Press (October 30, 2018)
Language: English
ISBN-10: 0399582495
ISBN-13: 978-0399582493
Product Dimensions:
8.3 x 0.8 x 9.3 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#6,828 in Books (See Top 100 in Books)
Not good for newbie/novice cookers or those in a hurry. The easy burrito recipe referenced to four other recipes just to make easy burritos. One of those was beans which said you should start the night before!! I would not consider that easy. I have uploaded the side of the recipe with the ingredients (I dont want to break copyright law but want to assist others!) There were also multiple recipes that were not in the instant pot and were completely stove top, which I thought was odd...I'm sure the food is great (didnt get that far) but I was super disappointed by the book. If someone would have said something like this (my review), I would not have wasted my time; I knew it wouldn't work for me.
I have made 4 recipes from this book in the first week of receiving it! It truly is authentic Mexican and delicious!! Have fun with these easy recipes! If you have leftovers, they will be eaten!
Great recipes for lots and lots of Mexican standards, as well as some new twists. Beautiful photos. All of the instructions are written for the Instant Pot, including what buttons to press and how to vent.Be advised ... the Instant Pot is used here as one of several appliances or pans called for in recipe instructions. Most of these meals aren't "one-pot," as many require a blender, or simmering in a pan on a stove, or finishing in an oven. Easy stuff, but kinda shattered my idea of the Instant Pot being a magic cauldron you dump everything into, press a button and pull out perfect chicken enchiladas. But I'm a guy who hates to cook!Really good cookbook though with clear, simple instructions and beautiful photos. Looks as if it would cost $30 or more instead of $15. Bought as a gift for Mexican-American husband who is a chef. It's already dog-eared (the book, not the husband). Both of us use it often and love it, although he modifies the recipes because he knows what he's doing. Highly recommended.
Most of these recipes seem quite cumbersome and call for other, already prepared, items -- referred to in the book in as "The Essentials" - and found in Chapter 6. Not very straightforward. You think you are going to make Beef Machaca Taco's (Chapter 3 "Beef & Pork") and find you have to make the "Uno Dos Tres Shredded Beef and Broth" (Chapter 6 "The Essentials") FIRST. :(I am also questioning some of the instructions, for example for the Uno Dos Tres Shredded Chicken and Broth - it says to layer the chicken thighs (in batches) in a single layer and cook for about 5 minutes, until golden brown -- then flip chicken and cook for 2 more minutes - then transfer to a bowl. It never says to add the chicken back to the Instant Pot - nor does it indicate you should check the temperature of chicken to make sure it is cooked through. Was this missed during the editing process? Additionally, for this same recipe, it gives a tip that the author prefers to use bone in, skin on thighs for more flavor, but there is no mention for modification of cooking time if using bone-in meat. (Isn't cooking time usually increased if using 'bone in' meat?)The Tips & Hacks at the beginning of the book are insightful. And the actual recipes themselves seem like they will be good - and if this were simply a "Mexican" cookbook, it would be good enough.Disappointed to find IP recipes that need OTHER IP recipes to be prepared as a necessary ingredient(s) prior to being able to prepare the desired recipe... along with apparently missing some of the instructions (see above, and images).
Received a Instant Pot for Christmas so naturally I needed a cook book. Saw this Mexican cook book and gave it a try. Prepared the Mexico City beef ribs with poblano peppers. It was great, really easy to follow and has nice pictures. Excellent book. Excited to try more recipes from the book.
Good info about controlling the "heat" of the flavors and the different types of peppers. Most recipes produce more quantity than I want, so I will have to work on cutting them down.
Love this cookbook! Photos are vivid and help so much with understanding dishes. I’m new to InstantPot cooking and this book took a lot of the work out of it for me!
If you love real Mexican food as I do you will love this book. Just reading the recipes will get your juices flowing. Be prepared though you’d better have a good supply of Latin kngredients handy in order to execute these recipes. Most are not for the faint of heart. But I guess if you want something better tasting than Taco Bell you have to put some work into it! Good luck. This book will keep me busy in the kitchen for a good many months I think. I subtracted one star because I did think the author could have done more to introduce the Mexican cocina and it’s essential ingredients for those of us born north of the Rio Grande.
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