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Amazon Summary
Laura Pazzaglia’s Hip Pressure Cooking offers over 200 surefire recipes designed to work in the Instant Pot, electric pressure cookers, multi-cookers with pressure programs, and stove top pressure cookers, too! In fact, the recipes were tested across multiple pressure cookers - Instant Pot, Fagor, WMF and Kuhn Rikon – to ensure delicious results no matter what you have in your kitchen.That’s right, the once-lowly and maligned pressure cooker is making a comeback! This relic of your grandparents' kitchen is not only improved and safer than ever before, but it saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. In fact, she cooked so much she began offering recipes and advice on a website she created. At the time, pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. But Pazzaglia not only figured out how to make pressure cooked food appealing, she gained a large following for her recipes and techniques while doing it!A culmination of Pazzaglia’s experience, Hip Pressure Cooking offers everything from tasty recipes featuring fresh ingredients to special cooking techniques perfected over the years to basic tips on operating your pressure cooker where she walks you through every step of the process. The secret is out―and now you too can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!
I pressure cook with the Instant Pot, as well as using it as a rice cooker (which I consider to be worth it in itself, we eat a reasonably large amount of rice).
Best sources are the pressure cooker recipes on Serious Eats [1], I especially recommend the Pho Ga [2], the Mushroom Risotto [3] and the Bolognese Ragu [4].
Another good source is hippressurecooking (I use the book[5] rather than the website [6]) - the book is worth it for the of method and time alone for e.g. beans, and the recipes are not as good as the Serious Eats ones, but many are good (I like the Filipino Chicken Adobo). I've used it in combination with other sources, as a way to adapt to the faster pressure cooking times (Urad Dal, using the ingredients from Ottolenghi, but method from Hip Pressure Cooking. Mind you if I have the time, I tend now to make the Dishoom House Black Dal).
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