This Is the Instant Pot Cookbook Every Southerner Needs
Your Instant Pot just got a whole lot more Southern.
Whether the Instant Pot already has a permanent spot on your kitchen counter or is on your Christmas wish list this year, Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot will be your new favorite source for one-button recipe inspiration.
Written by cookbook author and Southern Living contributor Sheri Castle, Instantly Southern is a collection of Southern classics (Shrimp and Stoneground Grits, Chicken and Fluffy Dumplings, Yakamein) and new favorites (Braised Pork and Apples in Cider-Gingersnap Gravy, Ham and Cheese Bread Pudding). The book is also full of surprising “Wait, you can make that in an Instant Pot?” recipes like Hummingbird Coffee Cake with Pineapple-Cream Cheese Glaze.
WATCH: How to Make Instant Pot Double Chocolate Cheesecake
While you’ll find plenty of tempting dishes to add to your usual rotation, the book also helps readers adapt their own family favorites to be made in a multicooker. If you’re not already an Instant Pot convert, you will be after reading this book.
Makes 8 servings
Yakamein is a beef and noodle soup similar to ramen. It’s beloved in New Orleans, likely brought there by Chinese immigrants in the nineteenth century where it became of a fusion of Asian and local ingredients. One will find both haute and humble versions of the dish across the city, from fancy restaurants to food trucks to vendor carts at outdoor festivals. No matter the source, yakamein hits the spot in ways that are difficult to articulate, and are better tasted than told. It’s salty, spicy, filling, and reassuring—just the thing that some people crave when trying to manage a hangover or fill an empty belly after a night of revelry in New Orleans, which is why yakamein is sometimes nicknamed Old Sober.
4 pounds chuck roast
1 teaspoon kosher salt, or to taste
2 quarts beef stock
½ cup soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 pound spaghetti
4 large hard-cooked eggs, peeled and halved
2 bunches scallions (white and tender green parts only), thinly sliced (about ½ cup)
Serve with: soy sauce, Worcestershire sauce, and hot sauce
1. Trim the roast well and discard any big pieces of fat. Cut the meat into 4-inch pieces, blot them dry with paper towels, season with salt, and place in the pot.
2. Add the beef stock, soy sauce, Worcestershire, and Creole seasoning and push the meat down to ensure it is fully submerged in the liquid. Cover and cook on high pressure for 45 minutes. Let stand for natural release for 15 minutes, then quick release the remaining pressure.
3. Use a spider or slotted spoon to transfer the meat to a bowl. When it has cooled slightly, use tongs or two forks to shred the meat and set aside.
4. Add the spaghetti to the pot; only about half of it will be sub-merged. Let stand for a minute or so until the submerged part softens enough to bend, then use a spoon to push all of the spaghetti into the liquid.
5. Cover and cook on high pressure for 8 minutes. Quick release the pressure. Taste and adjust the seasoning, if desired.
6. To serve, divide the soup among shallow serving bowls. Top each with shredded meat, one egg half, and scallions. Serve with soy sauce, Worcestershire sauce, and hot sauce.
Reprinted from Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot ®. Copyright © 2018 by Sheri Castle. Photographs copyright © 2018 by Hélène Dujardin. Published by Clarkson Potter, an imprint of Penguin Random House, LLC."