Chinese Instant Pot Cookbook: 60 Quick and Easy Classic Recipes

I don't cook. In fact, I FEAR cooking. So while I grew up in the Bay Area and Asia eating delicious Chinese comfort food, the thought of trying to recreate some of these dishes had been banished from my mind. Until now. I received an advance copy of Sharon Wong's Chinese Instant Pot Cookbook, excited because I got an instant pot as a Christmas present. I found several childhood favorites like the hearty Luo Song Tang (beef and vegetable soup), Hong Shao Rou (red cooked pork belly) and Hot and Sour Tofu and Vegetable Soup. I decided to make Luo Song Tang for my Lunar New Year family lunch. I spent 15 minutes chopping the ingredients (keep in mind I'm a novice), sauteed the beef, onion, and garlic as instructed, then threw everything into the instant pot. That's it. An hour later, the soup was done. It was amazing. So flavorful, rich, and aromatic. Everyone LOVED it and asked for the recipe. I just soaked up the compliments and had only one pot to wash. I think the best thing about Sharon's collection of recipes is that it represents true Chinese home cooking: practical, healthy yet tasty comfort food that can be made quickly and easily. I can't wait to make some of the other recipes like Soy-Braised Duck Legs with Ginger and Scallions! Now who's getting fancy in the kitchen?!

Well written, I purchased an Instant Pot two years ago and haven't even opened it because I'm a creature of habit and used to cooking food using the old fashioned ways. I think classic Chinese cooking is wok-based and not using an Instant Pot. Well, that has changed. Making basic stocks as Ms. Wong instructs is so much easier than my old way of simmering overnight and saves a whole lot of energy, also. Some of my favorite conventional Chinese recipes like sticky rice with sweet sausages and shrimp ("Naw Mai Fan") or Taiwanese Braised Pork ("Lu Rao Fan") are a breeze using her conversion recipe and they taste authentic. I'm happy to be finally using this new device and saving a lot of time and effort in the process not having to mess with titrating the cooking processes and ingredients.

DISCLOSURE - I was sent an advance copy for review. Amazon review is not required and the opinions are my own.Whenever I come across a cookbook, I always look for vegan/vegetarian options. This book does a great job of including vegan/vegetarian recipes. They are clearly marked on top which save me time. I also have marked several recipes that I know I will be making over and over again.Sharon Wong has a keen insight on Chinese cooking and its very evident in this cookbook. She has clearly outlined all the information I need to start my journey of Chinese cooking in my instant pot. I have learned so much about Chinese flavors, stocking my pantry with authentic Chinese ingredients and combining the right ingredients. It's so refreshing to cook these simple meals in my instant Pot at the fraction of time and money. I am keeping her book on my top shelf and will refer to it often. I highly recommend this book to anyone who wants to make and eat delicious Chinese food.

As a dedicated reader of the Nut Free Wok blog, I was so excited to hear about Sharon Wong’s new Chinese Instant Pot Cookbook. I’ve been making Sharon’s recipes from her blog for years, and many of them are eaten on a regular rotation in our home. I’ve been making Chinese food since I was a child, learning traditional methods from my mom and dad. I’ve also been using an Instant Pot for several years. I love that this book marries the two together. I’ve only tried a few recipes so far, but I’ve loved the clearly written instruction, the ease of use, and that my family already has a list of meals we’d like to make next. I really love her list of substitutions when you might not have an ingredient, or you have to modify for allergies. The scallop, shrimp, and crab soup was beautiful and tasty (seen in my photo). I was provided an advanced copy to write this review.

Delicious food! These recipes are simple and straightforward, but they taste authentic and remind me of home. The chicken and sweet corn soup was a hit with the entire family; it tasted more flavorful and complex than what we normally get in Chinese restaurants (and healthier too, I bet!). The honey and soy sauce chicken wings were tender and juicy (be sure to broil as suggested). I love that the recipes I've tried so far are low-maintenance -- minimal prep work, set it, and walk away. We are a food allergy family and often vacation with our Instant Pot, since we aren't able to dine out much. I can see myself using many of these recipes since the ingredient lists aren't overwhelming and I know I can find what I need at any grocery store (and substitutions are listed in case you can't find a Chinese ingredient).I also appreciate that Sharon included estimates for how long it takes the Instant Pot to come to pressure. I've not seen that before in pressure cooker recipes, which has frustrated me because I've too often mis-calculated how much time I need to get dinner on the table. Sharon's estimates are accurate and help me plan accordingly.Can't wait to try more recipes -- this cookbook will be part of my regular meal rotation. (I was provided with an advance review copy)