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Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need

Written by Marisol


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Cook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.

Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?

Milk Street Fast and Slow shows you how to make the most of your multicooker’s unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.

Tantalize your taste buds and change the way you cook with this mouthwatering menu:

  • Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine.
  • From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast — no standing and stirring required.
  • Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila.
  • One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce — no boiling, no draining, no problem.
  • Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger.
  • Transform tough cuts of pork into everyday ingredients — from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions.
  • Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.


These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you’ll find a compelling new approach to pressure cooking and slow cooking every day.

Praise for Christopher Kimball’s Milk Street:
“Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom.” — The Atlantic


From the Publisher

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Eggplant & Tomato Chickpea Tagine

A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors.

Fast: 45 minutes

Slow: 5½ to 6½ hours

Two-Corn Chowder with Green Chili and Scallions

This light, bright take on a classic summer chowder uses corn in two forms—fresh kernels and canned hominy—to double the corn flavor.

Fast: 1 hour

Slow: 3 to 3½ hours

Chicken Paprikash

Pressure cooked in the Instant Pot, this Hungarian classic can be on the table in an hour, and with fewer than 10 ingredients.

Fast: 55 minutes

Slow: 3½ to 4½ hour

instant pot recipe, pressure cooker, slow cooker, chicken thighs, gravy, southern food, miso bourbon

instant pot recipe, pressure cooker, slow cooker, chicken thighs, gravy, southern food, miso bourbon

instant pot recipe, pressure cook, slow cooker, baby back ribs, glazed, gochujang, Asian food, Korea

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Miso and Bourbon Smothered Chicken

In our version of smothered chicken, bone-in chicken thighs get sauced with a shiitake mushroom–laced combination of umami-rich soy sauce and miso, woodsy bourbon and sweet-tangy orange juice.

Fast: 1¼ hours

Slow: 4½ to 5½ hours

Hoisin-Glazed Baby Back Ribs

These addictive ribs balance sweet and heat.

Fast: 1 hour 40 minutes

Slow: 8½ to 9½ hours

Carnitas with Pickled Red Onions

For our version of this Mexican classic, we cook cubes of pork shoulder with spices, aromatics and a little water until the meat is fork-tender

Fast: 1¾ hours

Slow: 5½ to 6½ hours

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