{"product_id":"martha-stewarts-pressure-cooker-isbn-9781524763350","title":"Martha Stewart's Pressure Cooker","description":"\u003cb\u003eAn 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®.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe 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. \u003cbr\u003e\u003cbr\u003ePerfect 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, \u003ci\u003eMartha Stewart's Pressure Cooker\u003c\/i\u003e has a sweet ending -- a chapter devoted solely to desserts, such as cakes, puddings, and more.\u003ci\u003e\u003cb\u003eMartha Stewart Living\u003c\/b\u003e\u003c\/i\u003e magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.\u003cb\u003eCILANTRO CHICKEN AND RICE\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSERVES 4 TO 6\u003cbr\u003e\u003cbr\u003eCubanelle and serrano chiles bring a balance of mild sweetness and spicy heat to the Mexican-inspired meal. Blended with herbs and spices, they form a fragrant sauce that beautifully infuses the chicken as it pressure-cooks. You can brighten the dish even further with a bit of grated fresh ginger or with tomatoes in summer (the amount of cooking liquid remains the same).\u003cbr\u003e\u003cbr\u003e1 medium bunch fresh cilantro, plus more for garnish\u003cbr\u003e1\/2 cup finely chopped white onion\u003cbr\u003e3 garlic cloves\u003cbr\u003e1 cubanelle or poblano chile, stemmed and seeded\u003cbr\u003e1 serrano chile, seeds and ribs removed, if desired\u003cbr\u003e1 teaspoon dried oregano\u003cbr\u003e1 teaspoon cumin seeds\u003cbr\u003e5 allspice berries or 1\/4 teaspoon ground allspice\u003cbr\u003eCoarse salt and freshly ground pepper\u003cbr\u003e1 1\/2 to 2 cups water\u003cbr\u003e3 pounds bone-in, skinless chicken thighs\u003cbr\u003e1 1\/2 cups long-grain rice\u003cbr\u003eLime wedges, for serving\u003cbr\u003e\u003cbr\u003e1. In a blender, purée cilantro, onion, garlic, both chiles, oregano, cumin seeds, allspice, 1 tablespoon salt, 1 teaspoon black pepper, and 1\/2 cup water. Add enough water (remaining 1 to 1 1\/2 cups) to measure a total of 3 cups liquid. Transfer cilantro mixture to a 6- to 8-quart pressure cooker.\u003cbr\u003e\u003cbr\u003e2. STOVETOP: Add chicken and bring to a boil over medium-high heat. Add rice and stir to combine. Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 10 minutes. Remove from heat, quickly release pressure, then remove lid. ELECTRIC: Add chicken and bring to a boil using the sauté function. Add rice and stir to combine. Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.\u003cbr\u003e\u003cbr\u003e3. Top with cilantro or other fresh herbs and serve with lime wedges.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46302438129893,"sku":"NP9781524763350","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781524763350.jpg?v=1742927527","url":"https:\/\/k12savings.com\/products\/martha-stewarts-pressure-cooker-isbn-9781524763350","provider":"K12savings","version":"1.0","type":"link"}