Jeffrey Eisner Instant Pot

Must Try

Turns Out The King Of Instant Pot Cooking Is A Nice Jewish Boy

Jeffrey Eisner – The Lighter Step by Step Instant Pot Cookbook

Jeffrey Eisner talks his favorite Jewish food and why cooking is fun.

Love Jewish food? Sign up for our Nosher recipe newsletter!

Eleven years ago, a new kitchen appliance that could do everything hit the market. It was a rice cooker, an egg boiler, a yogurt maker, a slow cooker, a pressure cooker, and a sauté pan all in one. Throw out those old gadgets and make way for just one new. The Instant Pot, designed by Robert Wang, was a 21st century miracle. But people were afraid to use it.

Then an oracle arose in our midst. He was a regular guy, living in an apartment in Queens. He never went to cooking school, his kitchen was small, but he had a warm and engaging manner. He could cook meals that were delicious, quick, and healthy without making a mess or using a million pots.

Since his first self-made video in 2017, in which he showed viewers how to make creamy macaroni and cheese in minutes, Jeffrey Eisner has risen to be the unofficial prophet of the Instant Pot. That first video has garnered two million views. More than four million people have watched his tutorial on making pot roast. And last month he came out with his second Instant Pot book in 12 months. The week The Lighter Step-by-Step Instant Pot Cookbook was published, it was #1 on Publishers Weekly bestselling list for paperback books sold in the United States.

Turn To The Instant Pot To Help Take The Pressure Off Of Mealtime Planning

By Nicole Hvidsten

What’s old is new again is true both in fashion and in the kitchen. But unlike some of today’s styles that mimic the clothes you donated long ago, the pressure cooker is back, and it’s better than ever.

Those who eschew the Instant Pot as one of those small-appliance fads, prepare to be humbled. Engineer Robert Wang cooked up the first one back in 2009 as a combination pressure cooker/slow cooker two appliances in one, a cook’s dream and it’s been gaining steam ever since.

Now the Instant Pot is so much more. You can sauté, steam, sous vide, make yogurt, broil and air fry, and the list of models, accessories and cookbooks is impossibly long. Issued as a standard 6-quart model, it now has smaller and larger sizes to accommodate various family sizes and uses. Off-brand models are widely available, too.

Yet despite its popularity and myriad uses, one big problem remains many would-be Instant Potters are afraid to take it out of the box.

Yes, the idea of pressure cooking can sound intimidating, especially to those who remember the version used by mom or grandma. And sure, the noises emerging from the Instant Pot can be a little unsettling the first time around. But taking that initial step can yield big dividends in the kitchen.

Information overload

Those who are Instant Pot veterans know that while the cooker can be a workhorse, it also can turn out elegant company-worthy dishes for any meal.

Instant lessons

Instant Pot Jeffreys Chicken Noodle Soup

May 28, 2017

There is nothing, NOTHING better than the perfect Chicken Noodle Soup especially on a freezing cold winters day or evening. And this ones going to help fend off those nasty colds!

I am known to make some of the greatest chicken noodle soup amongst friends and loved ones but it always took about a solid 2-3 hours to do it on the stove. Now, it only takes 30 minutes!

My mom has been begging me to convert my stove-top recipe into one for the Instant Pot so she could be pushed over the edge to finally get one of her own so here it is, MA!

Heres How I Made It!:

Start off by going straight to the Instant Pot and add some water

and some chicken broth.

No whats chicken soup with out the chicken?! Were gonna want to use various parts of a butchered chicken and add each piece to the liquid in the pot.

Now lets take an onion and cut it into large chunks

and then add it to the broth as well. Also throw in some Italian seasoning

some lemon pepper seasoning

.. .a few bay leaves with a few shakes of ground black pepper

and some kosher salt.

Give it all a good stir, secure the lid and cook on high pressure.

Once done, skim out the onions and bay leaves and discard.

Then, using some tongs, remove the chicken

and set aside to cool.

Now lets chop up some carrot and celery, reserving the leafy tops of the celery

and then adding it to the broth as well as some fresh dill !

Now well spice it up with a little seasoned salt

Don’t Miss: How Long To Steam Broccoli In Instant Pot

Great Companion To Youtube Channel

I have been a YouTube fan for a few months. Downloaded the cookbook as soon as it came out, and am so happy that I did!Following instructions is doable, but I am an old school guy and prefer following text instructions. Plus, an easy follow index makes it easy to seek out recipes based on key ingredients. Have enjoyed and recommended this book to many new to Instant Pot users.

If Jeffrey Can Do It You Can Do It

The Lighter Step

My whole schtick is that I believe in visual guidance when cooking. My cookbooks are all about that with the step-by-step photos and my YouTube channel, nearing up on half a million subscribers, is especially about that. I stay away from the common recipe montage videos which leaves many viewers with questions . Instead, my videos provide guided, to-the-point instructions with doses of humor and my personality tossed in. My goal is to make it feel like Im cooking alongside people right in their own kitchens.

Don’t Miss: How To Use Instant Pot To Cook Rice

A Spicy Spin On Chicken Dinner + Richard Blais’ Simple Orange Ch

Blogger Jeffrey Eisner of “Pressure Luck Cooking” shares his quick, easy, and amazing chicken with a creamy Champagne sauce, which he created for his new book, The Simple Comforts Step-by-Step Instant Pot Cookbook.

“It’s time to pop the cork on a dish so popular, lush, and out-of-this-world, whomever you serve it to will raise a toast to you for making it . But if you don’t cook with alcohol, see my tip on how to make this simple and spectacular meal taste just as good. Serve the chicken on its own or over pasta, spaghetti squash, rice, and/or vegetables.” Jeffrey

Pro Tip from Jeffrey: If you don’t drink alcohol, simply leave out the Champagne and add an additional ½ cup broth. Also, if you have leftover sauce, serve it with pasta or over rice the next day!

Instant Pot Best Fettuccine Alfredo

The fact that it took me this long to share a recipe for Fettuccine Alfredo with you in unforgivable. But once you try this I have a feeling youll give me a pinch on the cheeks.

In true Instant Pot fashion, this one is just about as unconventional as it gets , but I can assure you that youve never EVER had an Alfredo as rich, cheesy, creamy or spectacular.

This ridiculously easy and quick recipe is beyond your wildest comfort food-eating dreams and, without question, takes Fettuccine Alfredo to the next level.

Heres How I Made It! :

Pour a broth of your choice into the Instant Pot.

Then, grab some fettuccine.

In batches, break it in half

and place in the pot.

As you break the next batch

layer it in a criss-cross fashion on top of the previous batch of noodles.

Once all the noodles are added, DO NOT STIR. Simply press them down so theyre mostly submerged in the broth .

Top it off with butter, secure the lid and cook at high pressure.

When done, its gonna look like this with most of the broth absorbed by the pasta.

Give it a stir to loosen it up and any noodles that may have stuck to each other should easily separate as you stir.

Now, add in some MORE butter .

and stir until melted into the noodles.

And now its time to make this a dairy paradise! Pour in some cream


grated Parmesan

and pepper and garlic powder.

Give it all a good stir until all the dairy combines and melds into a the ultimate Alfredo sauce!

You May Like: How To Steam Asparagus In Instant Pot

Orecchiette With Sardinian Sausage Ragu

Serves 4 to 6.

Note: Saffron gives this simple Sardinian ragu lots of character, but since it can be expensive, we’ve kept it optional. Our favorite pasta for this recipe is orecchiette, but small shells work well, too, or any other small pasta that cooks in about 10 minutes. Don’t use canned tomato sauce, which contains seasonings such as salt and garlic powder. From “Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need” by Christopher Kimball .

1/4 c. extra-virgin olive oil

4 medium garlic cloves, finely chopped

1/2 cup dry white wine

1/4 tsp. saffron threads, optional

2 3/4 c. water

1 can tomato purée

1 lb. orecchiette or small shell pasta

1 lb. sweet or hot Italian sausage, casing removed, broken into 1/2-in. or smaller pieces

Kosher salt and ground black pepper

1/2 c. pecorino Romano cheese, finely grated, plus more for serving

3/4 c. roughly chopped fresh basil, divided


In a 6-quart Instant Pot, combine the oil and garlic. Select Normal/Medium Sauté and cook, stirring often, until the garlic is golden brown, about 4 minutes. Add the wine and saffron, if using, then cook, stirring occasionally, until the liquid is slightly syrupy, about 5 minutes. Stir in 2 3/4 cups water, the tomato purée, pasta, sausage and 1 1/2 teaspoons salt, breaking up any pieces of pasta that stick together, then distribute in an even layer.

How To Make The Juiciest Instant Pot Brisket

Jeffrey Eisner makes apple crumb cobbler in an Instant Pot | GMA

Perfect Jewish brisket, in a fraction of the time.

Love Jewish food? Sign up for our Nosher recipe newsletter!

I take such pride in this dish. To me, being Jewish is all about traditions, and in Jewish families, brisket is a tradition in and of itself. Were talking tender, fall- apart brisket in an incredibly simple sweet and savory sauce . But food knows no religion. In fact, a few of my non-Jewish friends now include this Brisket recipe on their Christmas and Easter tables!

Notes: If using a 23-pound brisket, reduce the pressure cooking time to 5560 minutes. Brisket tastes even better the next day. The day or night before you wish to serve it, make the recipe and then, once sliced, transfer the brisket and the sauce to an aluminum pan and refrigerate, covered with aluminum foil, overnight. When youre ready to serve, reheat the whole pan with the foil on top in the oven for about 30 minutes at 350°F.

This recipe has been reprinted with permission from The Step by Step Instant Pot Cookbook by Jeffrey Eisner.

Join Jeffrey Eisner on Monday, August 23 at 7:30 pm ET to learn how to make Instant Pot brisket as part of The Noshers High Holidays Cooking Class Series. Register here.

Also Check: Which Instant Pot Is The Best

Latest Recipes

More Recipes Like This