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Martha Stewart's Pressure Cooker - (Paperback)

About this item


Number of Pages: 256

Genre: Cooking + Food + Wine

Sub-Genre: Methods

Format: Paperback

Publisher: Clarkson Potter Publishers

Age Range: Adult

Book theme: Special Appliances

Language: English

TCIN: 53507676
UPC: 9781524763350
Item Number (DPCI): 248-76-2220


An essential guide for your beloved, time-saving pressure cooker divided into three parts: a beginner-friendly section of pressure-cooked building blocks like beans, stocks, grains, and vegetables that can be assembled into simple dishes, such as salads, soups, quesadillas, burgers, and more; a chapter of 40+ hearty main courses made start to finish in the pot; and a final chapter of desserts cooked entirely in the appliance. Recipes include instructions for both types of pressure cookers (stovetop and electric), including the cult favorite Instant Pot(R).

The kitchens of Martha Stewart present an authoritative volume packed with brilliant, effortless recipes that yield maximum flavor and require minimal time. Every recipe is rigorously tested, beautifully photographed, and will work for any type of pressure cooker. If you're new to pressure cooking, this book makes the experience foolproof and fearless.

Perfect for beginners, the book begins with staples that traditionally require long cooking times, such as whole grains, dried beans, and stocks, that are finished much more quickly in the pressure cooker. In this first chapter, you'll find the master cooking techniques for these affordable, accessible ingredients -- the results become building blocks for many creative recipes and meal prep, ready to be transformed into countless, easy meals that will serve you throughout the week. The rest of the book is full of one-pot recipes -- dishes that once seemed like long weekend affairs or were too labor intensive to muster on a weeknight are now ready in a flash: braised short ribs that fall off the bone after only an hour; rich pork and pinto bean chili made with dried beans, no pre-soaking required; and a creamy, perfectly cooked risotto ready in six minutes, without constant stirring. Demonstrating the incredible versatility of the appliance, Martha Stewart's Pressure Cooker has a sweet ending -- a chapter devoted solely to desserts, such as cakes, puddings, and more.

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Guest Ratings & Reviews

4.7 out of 5 stars with 3 reviews
50% would recommend
2 recommendations

Review images (5)

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We found 2 matching reviews

(no review title)

5 out of 5 stars
Would recommend
Patricia - 1 year ago, Verified purchaser
I have read the cookbook but haven’t had time to cook the recipes yet. It goes with another book by Martha Stewart Living called “Slow Cook” which I have used and converted a couple recipes to the Instant Pot to pressure cook as I don’t really want to slow cook those even though there is a slow cook program on the instant pot if you have a different lid for the pot interior that converts it to a slow cooker. It is just faster to use the pressure feature of an Instant Pot. I’m a little worried that some of the recipes in this cookbook might foam out the top of the Instant Pot as the manufacturer warns against using the ingredients. The book just says to use a towel over the release valve and says nothing about the prospect of foaming ingredients. I guess I’ll know more about how well the recipes were tested once I begin trying the recipes. One thing I liked about the book is they use an ingredient and talk about how to cook it like polenta, then give different recipes following for how to use it in a more comprehensive recipe. I think I would have preferred fewer more detailed recipes that incorporate the specifics of using an Instant Pot. However overall I like the book, its pictures, and think it would be good for a home library.
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Just ok

4 out of 5 stars
Would not recommend
cbfly85 - 1 year ago, Verified purchaser
I purchased this online since it is not available in stores to browse through, and I was slightly disappointed with the recipes, although the photos look great, we tried 3 recipes in a weeks time and although they weren’t bad, we decided they also weren’t worth making again. Sometimes there are things that you just don’t want to pressure cook and give a mushy texture like cauliflower. This particular recipe required a lot more work than I think about when using a pressure cooker, (instant pot) and we ended up having to fully cook the chicken thighs in the sauté setting, then removing the chicken and adding rice and canned tomatoes and then cauliflower and spices and then adding the chicken back in, and after all that the food was just ok. I have not tried any of the dessert recipes but I dont know if I would be interested in using my instant pot for that.
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