Our brand-new Instant Pot Book

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.)

Our Class For Aim Healthy U!

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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Book Loft in Great Barrington, MA (another local store)

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We want to cook for you! And it can happen. Please join us at one of these fun events.

We've recorded a full class on shortcut cooking for Aim Healthy U! You can cook along with us. We're there to answer questions. We've got a zillion shortcut tips. I mean, you need this. Here's a link to get you registered in the class! Use the DISCOUNT CODE BRUCE50 to take fifty bucks off the price of the class.


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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or independent booksellers.

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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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    Pork and Peanut Stew

    Man, we ate this thing up! We didn't look back. We barely had time to make the rice.

    One complaint: as we said, the pressure cooker vanquishes the hot stuff. Have some bottled hot sauce ready. Or pickled jalapeno rings.

    As usual, click here for this week's episode of the podcast on iTunes.

    Or here to find it on its hosting site.

    Or go to the bottom of the page to open it in your browser.

    Sheesh! So, onward. The recipe. Break out the pressure cooker.

    Pork and Peanut Stew

    From THE GREAT BIG PRESSURE COOKER BOOK--available just to the right and a bit above on this page. Or here.

    • 1 3/4 cups canned diced tomatoes (preferably low-sodium)
    • 1/2 cup creamy natural-style peanut butter
    • 1 or 2 tablespoons packed fresh oregano leaves, chopped
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon grated nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons peanut, canola, or vegetable oil
    • One 2-pound boneless skinless pork shoulder, trimmed of any large chunks of fat and cut into 2-inch pieces
    • 1 large yellow onion, halved and thinly sliced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons minced garlic
    • 1/4 cup dry white wine
    • 6 medium carrots, cut into 2-inch pieces
    • 2 bay leaves
    • 2 tablespoons lime juice

    1. Whisk the tomatoes, peanut butter, oregano, cayenne, nutmeg, and salt in a medium bowl until the peanut butter has loosened.

    2. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker set to the browning function. Add the meat in batches to prevent crowding; brown on all sides, turning occasionally, about 6 minutes per batch. Transfer to a large bowl and continue browning more.

    3. Add the onions and ginger to the pot; cook, stirring often, until softened, about 3 minutes. Add the garlic; cook for about 10 seconds. Pour in the wine and scrape up any browned bits in the pot.

    4. Stir in the tomato mixture, then return the pork pieces and any juices to the pot. Stir in the carrots and bay leaves.

    5. Lock the lid onto the cooker.

    For a stovetop model, raise the heat to high (15 psi). Once that pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes at high pressure.

    For an electric model, set the machine to cook at high pressure (9 - 11 psi). Set the machine's timer to cook at high pressure for 40 minutes.

    6. To release the pressure, set the stovetop pot off the heat or turn off the electric cooker; let either come back to normal pressure naturally. Unlock and open the cooker. Remove the bay leaves. Stir in the lime juice before serving.

    Pork and Peanut Stew

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    Reader Comments (1)

    This was outrageous. Doubled the garlic & chucked in a habanero, but otherwise stuck to the script. Yum.

    March 12, 2016 | Unregistered CommenterHerr Grumpus

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