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We've written THE Bible for every model of Instant Pot. Yep. Every. Model. Including the new Max machines. The recipes are written so that you can use whatever buttons you've got. They're written so about a third of them can be used with EITHER the pressure cooker or the slow cooker mode. They are 350 of them--including some of the most innovative "road map" recipes you've ever seen. And the book is priced to sell. Check. It. Out. Here. (Or by clicking the cover of the book for a link.)

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We're so exicted to announce our new class with Aim Healthy U! It's all about SHORTCUT COOKING. We've partnered with the folks at Clean Eating Magazine and at Vegetarian Times and we promise to get you in and out of the kitchen faster while cooking delicious, clean meals. Click this link for the course. And put in the discount code of MARK50 to get fifty dollars off the enrollment fee. We'll be with you every step of the way: in the videos as well as in Q & As online. We can't wait to meet you! Let's get cooking.



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We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. Click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.


Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

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Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

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Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.


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We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:



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    Cider-Stewed Chicken with Root Vegetables

    Here's a New England favorite: chicken stewed with apple cider along with rutabaga, parsnips, and carrots. It's a healthy, hearty perk-up, a lovely dinner for whenever the air is crisp. For about 4 to 6 servings, here's how it goes:

    First, make sure your large pot or Dutch oven can fit in your oven once you put the pot's lid on. You need two to three inches of head space for good air flow. Set the rack accordingly, although you don't want it on the very bottom rung of the oven.

    Now preheat the oven to 325F (165 C).

    Set that pot or Dutch oven (uncovered) over medium heat on top of the stove. Brown 2 ounces (55 grams) cubed slab bacon. Let the pieces get good and crunchy, rendering out their fat--because this is the fat for the recipe to follow. Use a slotted spoon to transfer the bacon bits to a big bowl.

    Brown one 3-pound chicken, cut into 8 or 9 pieces. Really brown it. Seriously. And work in stages, half the pieces at a time. That's the secret to this dish, the very essence of the flavor. What's more, you can pop chicken pieces off a hot surface once the sugars have caramelized. Before that, they stick and tear. So let them go. Check out the color on ours.

    Use that slotted spoon to transfer the chicken pieces to that same big bowl.

    Add 1 chopped, large, yellow onion and 2 minced, medium garlic cloves to the pot. Stir over the heat for a couple of minutes, until the onion turns translucent.

    Then add 1 diced, peeled, medium rutabaga (sometimes called a "yellow turnip"); 3 sliced, peeled, medium parsnips; and 2 sliced, peeled, medium carrots. Cook for about 4 minutes, stirring occasionally.

    Stir in 3 cups (700 ml) fat-free, salt-free chicken broth, 1 cup (240 ml) no-sugar-added apple cider, 1 tablespoon (15 ml) Dijon mustard, 1 tablespoon (15 ml) Worcestershire sauce, 2 tablespoons minced parsley leaves, 2 tablespoons minced sage leaves, 1 tablespoon stemmed thyme leaves, and 1 teaspoon salt.

    Bring all that to a simmer over medium-high heat. Then nestle the chicken pieces and bacon bits back into the liquid, covering them fairly well. Pour in any accumulated juices in the bowl. Cover the pot and set it in the oven. Bake until the chicken is falling-off-the-bone tender, about 1 1/2 hours.

    And that's it. New England comfort in a bowl. What could be better?

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    Reader Comments (2)

    HI, I just bought a pressure cooker and would love to try this recipe. How long do you recommend cooking it in the pressure cooker? Thanks!

    February 8, 2016 | Unregistered CommenterMaryellen Rousseau


    I'm so sorry I haven't responded to this until now. Somehow, your comment got tossed into a spam folder on the site. Not sure how that happened since I don't have any spam filters on, but there it is. Sorry.

    As to the pressure cooker, you could do it but I'd make the following changes. Use only bone-in, skinned chicken thighs, no white meat. Cut the vegetables into smaller bits. Reduce the broth to 2 cups and the wine to 1/2 cup. Also use only 1/2 tablespoon Dijon and Worcestershire sauce. I'd let it go 16 minutes at high pressure with a quick release in a stovetop model, 20 minutes in an electric.. You might find it needs a little longer, depending on the size of those thighs. You could always go 5 minutes longer and just let the veggies get a little mushier. After all, this recipe was developed for the stovetop so it's step order is not perfect for a pressure cooker. That said, it could still work.

    Hope this helps!


    February 29, 2016 | Registered CommenterMark Scarbrough

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