Join us for a deep dive into Melissa Clark’s first pressure-cooker cookbook. Renee and Sara don’t see eye to eye on this one — is it the perfect weeknight cookbook, or too complicated for pressure cooking?

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Garlic rice (page 85)
  • Garlicky cuban pork (page 35)
  • Moroccan chickpeas with kale (page 103)
  • Lamb tagine with apricots and olives (page 52)
  • Black beans with chili and cumin (page 109)
  • Cowboy Beans (Hello, my name is Tasty)
  • Black bean soup (It’s All Easy)
  • Rice pudding with cardamom and rosewater (page 149)
  • Port-braised short ribs with star anise (page 43)
  • Chicken and dumplings (page 58)
  • Wild mushroom, pancetta and pea risotto (page 88)
  • Creamy macaroni and cheese (page 87)
  • Paneer (Indian Instant Pot)
  • Hummus (page 106)
  • Bone broth (page 114)
  • Chicken stock (page 114)
  • Butter-braised Yukon Gold potatoes (page 139)
  • Shakshuka (page 26)
  • Hard-boiled eggs (page 25)
  • Beets with dill, lime and yogurt (page 131)
  • Tangerine carrots with ricotta, chives and walnuts (page 132)
  • Coq au vin (page 60)
  • Mashed potatoes with sour cream and chives (page 135)
  • Shrimp scampi with white wine and fennel (page 70)
  • Osso bucco (page 48)
  • Smoky barbecue chicken (page 57)
  • Oven barbecue chicken (The Kitchn)
  • Molasses barbecue sauce (Small Victories)

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