The Step-by-Step Instant Pot Cookbook: 100 Simple Recipes for Spectacular Results -- with Photographs of Every Step (Step-by-Step Instant Pot Cookbooks) Paperback – Audiobook, April 14, 2020

The author did a great job of describing everything from getting it out of the box to delicious meals. He gave step by step instructions for even simple things like boiling eggs. The pictures were also a nice addition. The pages are very thick and not flimsy. He breaks down cook times for veggies, meats, soups, and desserts. A must for every Instant Pot owner to get started. He answers the questions to every scenario. possible.

As being new at Instant Pot cooking, I have purchased several cookbooks to help me on my way. This book was purchased about 6 months ago and I have made about 5 recipes from it. Let me tell why I liked it: 1) gives a lot of information on using your Instant Pot more than came with my Instant Pot 2) beautiful pictures of the finished product and pictures of the recipe being made 3) even if you see an ingredient you are unfamiliar with, you might get an alternate option to use and see if you want to try it 4!) as you read the ingredients and follow the process of making the recipe, you kinda get an idea of what it is going to taste like especially if you are familiar with a crock pot and/or food cooked in a heavy metal pot for the stove/oven.Overall, I enjoyed just reviewing the recipes and looking at the most awesome pictures, it is a delightful book

I stumbled upon Jeffrey Eisner in January 2019 when I was searching for recipes for my brand new pressure cooker by Mealthy, which I absolutely love BTW, on YouTube. Lo and behold was a recipe for Jewish Brisket. Perfect. On came the video, and there he was with a big welcoming smile on his face, promising ME that I’m gonna love his Brisket, then he goes about showing you just how easy it is for you to make in your own pressure cooker. Step by step by step, with his funny and clever asides along with his helpful hints, along with perfect shots of every item, how the meat should look when it goes into the IP, the cut-up onions, etc.., as he continues showing the process from beginning to end. But I didn’t want it to end. He was such a delight to watch that I watched several more of his pressure cooking videos that night. I made his Brisket the next day. Honestly, it was at least as good as made by my favorite Jewish Deli, Chompie’s, here in Scottsdale, AZ.And Jeffrey essentially wrote his cookbook the same way he does his videos. Step by step by step. All the photos are wonderful, about 750 in all. Yes, each step is photographed in a perfect small square and the finished product, a much larger photo, shows just how all your work will look on the plate, or in the bowl, etc. So kudos to Mr. Zozulya, for his wonderful photography. For each of his recipes, Jeffrey first includes some clever remarks like, “When fall runs around, so does college football, and the only thing getting in between my partner, Richard, and the colors orange and blue and a pigskin is this Beer Cheese Soup. The hot pretzel to dip in it is a touchdown in itself.” Now wouldn’t that make you want to try that recipe? I certainly will do just that come the fall ‘cause Mr. Zozulya’s photo of the finished product will make you want to make it too!I read half the recipes last night into the wee hours. Couldn’t put it down. Enjoyed every minute of it while chuckling over his clever and delightful commentary about each recipe. He’s quite The Entertainer, just like he is on his marvelous YouTube cooking videos.One last thing, whoever manufactures the Instant Pot owes him big time. Their corporate office should put a full-size statue of Jeffrey in front of their entrance for everyone to see. Why? If the cookbook is properly advertised, they’ll sell millions more of its IPs. And if it isn’t in Costco yet. they’re making a huge mistake, as most cookbook owners like to touch/peruse such books before they buy.Everything about this cookbook is PURE PERFECTION. And if you’re new to cooking, it will make you a great cook! Trust me.Maggie Cava

I use this cookbook all the time. I recommend it to friends who are starting out with pressure cookers. I give it as gifts. The recipes are reasonably easy to make, and the ingredients are generally easy to get. Everything I've tried to make is delicious.That being said, the recipes are high in salt and high in fat. (Does every recipe need extra cream cheese?) I tend to cut both down considerably, and the recipes are still good.There is a handy table for pressure cooking common items (like vegetables), though it is buried between basic recipes and the main recipe section, so it's hard to find.There are usability issues. The book itself--at least my copy--is poorly bound, and broke because I held it open. It's a cookbook. Of course you have to prop it open to use it. So now my copy is broken and falling apart, but I still use it because the information is so good.