counter Madhur Jaffrey's Essential Indian Instant Pot Cookbook - Free Download Books
Hot Best Seller

Madhur Jaffrey's Essential Indian Instant Pot Cookbook

Availability: Ready to download

The definitive Indian cookbook for Instant Pots and slow cookers: more than seventy beautifully illustrated recipes from the multi-James Beard Award-winning "queen of Indian cooking." Pressure cookers have been commonplace in Indian kitchens for years, making the Instant Pot--a combination pressure cooker/slow cooker that has become a home cooking sensation--a natural fit f The definitive Indian cookbook for Instant Pots and slow cookers: more than seventy beautifully illustrated recipes from the multi-James Beard Award-winning "queen of Indian cooking." Pressure cookers have been commonplace in Indian kitchens for years, making the Instant Pot--a combination pressure cooker/slow cooker that has become a home cooking sensation--a natural fit for preparing Indian food at home. Now, Madhur Jaffrey, the beloved authority on Indian cooking, shares more than seventy fabulous recipes--some entirely new, others reworked from her previous, acclaimed cookbooks--for the Instant Pot. Here are recipes for Saffron Rice with Golden Raisins; Mung Dahl Rice and Cabbage Soup; Sweet Hot and Sour Eggplant; Chicken Cooked in a Kerala Style; and Pork Vindaloo. Also included are a selection of side dishes including chutneys, yogurts, and salads (think Baby Arugula Salad with Mustard Oil; Quick Tamarind Chutney; Onion and Tomato Salad; and Spicy Mushroom Chips). Here too is a primer on how to best use the Instant Pot to maximize flavor. And while these recipes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey's food has always been known. Here is the only Indian Instant Pot cookbook the home cook will ever need.


Compare

The definitive Indian cookbook for Instant Pots and slow cookers: more than seventy beautifully illustrated recipes from the multi-James Beard Award-winning "queen of Indian cooking." Pressure cookers have been commonplace in Indian kitchens for years, making the Instant Pot--a combination pressure cooker/slow cooker that has become a home cooking sensation--a natural fit f The definitive Indian cookbook for Instant Pots and slow cookers: more than seventy beautifully illustrated recipes from the multi-James Beard Award-winning "queen of Indian cooking." Pressure cookers have been commonplace in Indian kitchens for years, making the Instant Pot--a combination pressure cooker/slow cooker that has become a home cooking sensation--a natural fit for preparing Indian food at home. Now, Madhur Jaffrey, the beloved authority on Indian cooking, shares more than seventy fabulous recipes--some entirely new, others reworked from her previous, acclaimed cookbooks--for the Instant Pot. Here are recipes for Saffron Rice with Golden Raisins; Mung Dahl Rice and Cabbage Soup; Sweet Hot and Sour Eggplant; Chicken Cooked in a Kerala Style; and Pork Vindaloo. Also included are a selection of side dishes including chutneys, yogurts, and salads (think Baby Arugula Salad with Mustard Oil; Quick Tamarind Chutney; Onion and Tomato Salad; and Spicy Mushroom Chips). Here too is a primer on how to best use the Instant Pot to maximize flavor. And while these recipes are quick and easy to prepare, they retain all the rich complexity for which Jaffrey's food has always been known. Here is the only Indian Instant Pot cookbook the home cook will ever need.

30 review for Madhur Jaffrey's Essential Indian Instant Pot Cookbook

  1. 4 out of 5

    Scottsdale Public Library

    This is great! *Full disclosure: I don't typically like a lot of the Instant Pot specific cookbooks, even though I really like my instant pot.* I have found that the Instant Pot specific books tend to be this weird meld of product manual and cookbook that isn't really written for people who like to cook. That's part of why I was super excited to see this come into the library because I own one of Madhur Jaffrey's other cookbooks. While this book offers several fast and easy recipes, the "short c This is great! *Full disclosure: I don't typically like a lot of the Instant Pot specific cookbooks, even though I really like my instant pot.* I have found that the Instant Pot specific books tend to be this weird meld of product manual and cookbook that isn't really written for people who like to cook. That's part of why I was super excited to see this come into the library because I own one of Madhur Jaffrey's other cookbooks. While this book offers several fast and easy recipes, the "short cuts" offered are thoughtful and highlight the things the Instant Pot does well: great sections on beans and soups in particular. Pressure cooking curry bases so they taste like they've had time to really cook together. It's a great mix of adapted but already established recipes and recipes that are already quick and easy without needing the Instant Pot. The Goan Shrimp Curry was delicious and the photography and style make this book very pretty to flip through while your trying to pick what to make next. - Alexis S.

  2. 5 out of 5

    Kelsey

    I found many typos in this book, sometimes unfortunately in the recipe ingredients and instruction lists. I made two recipes, both were disappointing. I love Jaffrey's other cookbooks, but this one comes off as gimmicky. The recipes seem like her classics, adapted with some hast for the Instant Pot - which in fairness to her, the Instant Pot isn't the optimal device to get the depth of flavors in a good Indian dish. The physical book itself is very beautiful. I found many typos in this book, sometimes unfortunately in the recipe ingredients and instruction lists. I made two recipes, both were disappointing. I love Jaffrey's other cookbooks, but this one comes off as gimmicky. The recipes seem like her classics, adapted with some hast for the Instant Pot - which in fairness to her, the Instant Pot isn't the optimal device to get the depth of flavors in a good Indian dish. The physical book itself is very beautiful.

  3. 5 out of 5

    Riki

    It’s obvious that Jaffrey’s publisher demanded she produce a book for the Instant Pot fans. Her heart does not appear to have been in this book as the recipes are lackluster and are missing steps, or they only require 1 minute of pressure cooking. The rest are salads or sauces. You can find much better Indian IP recipes on dedicated blogs. I have followed Jaffrey’s cookbooks for years – this almost seems ghost-written as it’s just so uninspired and only contains about 20 recipes. I was really lo It’s obvious that Jaffrey’s publisher demanded she produce a book for the Instant Pot fans. Her heart does not appear to have been in this book as the recipes are lackluster and are missing steps, or they only require 1 minute of pressure cooking. The rest are salads or sauces. You can find much better Indian IP recipes on dedicated blogs. I have followed Jaffrey’s cookbooks for years – this almost seems ghost-written as it’s just so uninspired and only contains about 20 recipes. I was really looking forward to this book because I know how important the pressure cooker is for classic Indian food, so all the more of a letdown!

  4. 5 out of 5

    Beate

    I like Indian food, but I didn't care much for this book. Not enough pictures for my preference, but also found the recipes somewhat difficult to follow, so I didn't actually try any of them. I like Indian food, but I didn't care much for this book. Not enough pictures for my preference, but also found the recipes somewhat difficult to follow, so I didn't actually try any of them.

  5. 5 out of 5

    Kathleen

    Madhur Jaffrey's Indian cookbooks always have recipes that look intriguing. My issues with this cookbook have more to do with the way she treats the Instant Pot versus how I do -- I'm not a huge fan of the "saute" feature, and most of these recipes use it. Additionally, there are places where the directions may be missing information, but I cannot tell for sure because of my lack of deep knowledge about an authentically Indian dish. (Do we add the raisins and almonds back in to the korma? If so, Madhur Jaffrey's Indian cookbooks always have recipes that look intriguing. My issues with this cookbook have more to do with the way she treats the Instant Pot versus how I do -- I'm not a huge fan of the "saute" feature, and most of these recipes use it. Additionally, there are places where the directions may be missing information, but I cannot tell for sure because of my lack of deep knowledge about an authentically Indian dish. (Do we add the raisins and almonds back in to the korma? If so, there's no mention of doing so. Lots of kormas have ground nuts -- but this one has sliced ones that are sauteed and removed.) That said, I've found recipes that I will try, partially to use interesting beans I've found at Patel Brothers, partially to get over my "saute" feature fears.

  6. 5 out of 5

    Shaida Hossein

    Haven’t tried any of the author’s other cookbooks. Checked out this book from the library and only had time to try one recipe.Just tried the shrimp curry, wasn’t super impressed. I actually think the curry would have been better on the stove because all the liquid required for the instapot.Hadn’t used the sauté feature on the instapot before this book; great feature.

  7. 4 out of 5

    Maureen

    Seems like a hasty jump on the instantpot bandwagon for a normally excellent cookbook author.

  8. 4 out of 5

    Julie

    The good: -The recipes are scrumptious and cover a ride range of dishes. -Each recipe is introduced with some background about which part of India it's from, or recommended accompaniments, or other tips. -The instructions are clearly written and there are plenty of photographs. The bad: -Many of the recipes seem like they were adapted for Instant Pot just for the sake of using it, but would actually be easier to make on the stove -Madhur Jaffrey is a brilliant cook but I prefer some of her oth The good: -The recipes are scrumptious and cover a ride range of dishes. -Each recipe is introduced with some background about which part of India it's from, or recommended accompaniments, or other tips. -The instructions are clearly written and there are plenty of photographs. The bad: -Many of the recipes seem like they were adapted for Instant Pot just for the sake of using it, but would actually be easier to make on the stove -Madhur Jaffrey is a brilliant cook but I prefer some of her other books that use more traditional cooking techniques Overall, a good book if you are committed to using the Instant Pot for your cooking. But, if you just want to learn some Indian dishes, I'd recommend picking up a different Madhur Jaffrey book.

  9. 5 out of 5

    Amanda Supak

    Great cook book! 4.5 stars. I love this cookbook! It takes the anxiety of cooking a new cuisine and eases you in. This author has written quite a number of Indian cook books so far, and I'm pleased this one features everyone's new kitchen appliance obsession: the instapot. My only complaint is that I wish every dish had a picture, because it's hard to know if I want to spend the time cooking something I've never heard of if all that is listed is the recipe with no picture. Great cook book! 4.5 stars. I love this cookbook! It takes the anxiety of cooking a new cuisine and eases you in. This author has written quite a number of Indian cook books so far, and I'm pleased this one features everyone's new kitchen appliance obsession: the instapot. My only complaint is that I wish every dish had a picture, because it's hard to know if I want to spend the time cooking something I've never heard of if all that is listed is the recipe with no picture.

  10. 4 out of 5

    Caitlinleah

    A few yummy sounding recipes here. Did not get a chance to actually cook any before the due date. As a vegetarian there were lots of options but not enough for me to buy it. Would have loved some help composing menus from this.

  11. 5 out of 5

    Michelle

    I loved the layout of the book and the pictures are divine. I won't use most of the recipes because the complexity of using the Insta-pot for sauteing, frying, sauteing, boiling, and finally pressure cooking was too much on the recipes I wanted to try the most. I loved the layout of the book and the pictures are divine. I won't use most of the recipes because the complexity of using the Insta-pot for sauteing, frying, sauteing, boiling, and finally pressure cooking was too much on the recipes I wanted to try the most.

  12. 4 out of 5

    Amybare

    A lot of recipes I wouldn't personally make but otherwise fine A lot of recipes I wouldn't personally make but otherwise fine

  13. 4 out of 5

    Laura

    Maybe I’m just not feeling creative but most of these recipes seemed too complicated in one way or another; I want to use the instant pot for fast and easy.

  14. 4 out of 5

    LemontreeLime

    The photos!! The mango soup!! In love!!

  15. 5 out of 5

    Cynthia

    I don't own a hot pot, so I wasn't as thrilled as I could have been. I don't own a hot pot, so I wasn't as thrilled as I could have been.

  16. 4 out of 5

    Dray

    Not her best book but worth looking at if you use instant pots.

  17. 5 out of 5

    Myra

    Some good looking recipes. Haven't tried any yet. Some good looking recipes. Haven't tried any yet.

  18. 4 out of 5

    JZ

    Honestly, it breaks my heart to slam this cookbook. As a new bride, in 1980, her cookbooks led me to new heights of cooking when, ripped from the ethnic wealth of greater Boston restaurants, I found I couldn't abandon my new experiences, and sought out the flavors I learned in town. When I discovered Indian cuisine, I fell in love, I sought out really good restaurants. I then married, and moved to Cape Cod, the home of insanely bad food, at extravagant prices. I rebelled. I sought out recipes. Au Honestly, it breaks my heart to slam this cookbook. As a new bride, in 1980, her cookbooks led me to new heights of cooking when, ripped from the ethnic wealth of greater Boston restaurants, I found I couldn't abandon my new experiences, and sought out the flavors I learned in town. When I discovered Indian cuisine, I fell in love, I sought out really good restaurants. I then married, and moved to Cape Cod, the home of insanely bad food, at extravagant prices. I rebelled. I sought out recipes. Authentic ones. That is when I discovered Madhur Jaffrey. She rescued me from the boring, the hum-drum, the pedestrian. I learned to cook foods that my Irish/Polish forebears never experienced. I still cook several of her recipes from back then. This cookbook lacks an understanding of how an electric pressure cooker is not the same as 'traditional' Indian dishes. I think that it's time for her to retire. NOW. Before she embarrasses herself to more than just me. If you really want to cook really fantastic Indian food in a reasonable time, and get all of the flavor without a lot of unnecessary effort, try my current fave, "Indian-ish" by Priya Krishna. Fun to read, easy to follow, and uses ingredients that are available. Plus, it's fun to read. I'm truly sorry that Ms. Jaffrey felt it necessary to make more money, although the gravy train has moved on. At least, for me. As I said, it breaks my heart. I wish it hadn't come to this. I'll still make her tomato chutney until I die. That isn't enough.

  19. 5 out of 5

    David Stefano

  20. 4 out of 5

    Say

  21. 5 out of 5

    Norah Baron

  22. 4 out of 5

    Elizabeth

  23. 4 out of 5

    Cliff

  24. 4 out of 5

    Janet

  25. 4 out of 5

    Pamela

  26. 4 out of 5

    akaGracie

  27. 4 out of 5

    Liana

  28. 5 out of 5

    Chloe

  29. 5 out of 5

    Rub2s

  30. 5 out of 5

    Martha-Marie

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.