Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
I made this recipe last night. I would recommend either extending the pressure cooking time or increasing the roasting time. My vegetables were still hard after the specified cooking time. I returned them to the oven for 15 minutes to get them tender enough. The flavor was perfect though! I used thyme instead of rosemary…..noticed there were several options listed in the recipe and since I had fresh thyme used that. Thanks for the recipe!
Same here: red beet still a bit on the hard side, but tasted good. I also added onion and garlic… 🙂
This was easy and so tasty. I used thyme, oregano and lots of rosemary. Spray-on olive oil helps get an even coat and use less oil. I upped the pressure cook time to 9 minutes and that was a tad long. I would try 8 minutes next time and maybe cut thw beets in quarters so they cook more in time with the sweet potatoes. Save the juice feom the pot for a soup or smoothie starter. Its sweet, rich, and such a beautiful color.
Thanks for the recipe! I use this foldable steamer basket, space-saving design, plus it’s much easier to clean. I got it on Amazon: https://amzn.to/2M5Cy3u
Like everyone else should have increased the steaming time by a couple of minutes. Tasted good, a bit crunchy, and worth the time it took to prepare.
Just a question. Do people grow herbs at home? I always skip recipes that need fresh herbs. There is a big rosemary bush down the street but i find it overpowering in dishes ive tried.