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Tom’s Cookbook Library: 'Instant Pot No-Pressure Cookbook' offers quick convenience

French stew prepared in a flash

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“The Instant Pot No-Pressure Cookbook” helps consumers get the most out of their electric pressure cookers.[]

Food writer Laurel Randolph further explores the versatility of Instant Pot in “The Instant Pot No-Pressure Cookbook” (St. Martin’s Griffin).

This kitchen workhorse can assist home cooks striving for tasty meals from breakfast to lunch and dinner.

Randolph’s latest volume highlights reasons consumers are smitten by pressure cooking: speed, convenience, nutrition and flavor. Her recipes draw inspiration from cuisines around the world.

Throughout the book, Randolph offers tips to guide home cooks to get the most out of their pressure cookers.

A good example is Garbure (recipe follows), a French stew that combines whatever meat, vegetables and beans are available.

Previously, Randolph found success with “The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals.”

Journalist Tom Witom, who lives in Elgin, has written extensively for years about food and the food industry. Contact him at editorial@kcchronicle.com

GARBURE (Ham and White Bean Stew)

(Serves 4 to 6)

1 Tbl. olive

1 small onion, diced

1 large carrot, diced

1 large celery rib, diced

4 garlic cloves, minced

1 pound smoked ham hock

5 cups chicken or vegetable broth

8 oz. dried cannellini beans, presoaked and drained

4 cups chopped savoy, green or napa cabbage

1 pound red potatoes, cut into 1-in. chunks

4 fresh thyme sprigs

1 bay leaf

Salt and pepper

Turn on the Saute function. Once hot, add the oil followed by the onion, carrot, celery and garlic. Saute for three minutes. Turn off the Saute function. Add the ham hock and broth. Secure the lid.

Cook at high pressure for 40 minutes and use a controlled quick release.

Add the beans, cabbage, potatoes, thyme and bay leaf. Season with salt and pepper. Make sure all of the beans and potatoes are submerged. Secure the lid.

Cook at high pressure for eight minutes and use a natural release.

Remove the bay leaf. Remove the ham hock and pick off any meat, adding it back to the soup and discarding the bone. Taste for seasoning, then serve.