Details Condition: Brand New Format: Paperback ISBN: 9780316425667 Publisher: Voracious (Little, Brown and Company) Overview From Freezer to Instant Pot is the ultimate solution for anyone who has stared into a freezer full of forgotten, rock-solid ingredients and wondered what to do with them. Bruce Weinstein and Mark Scarbrough, the bestselling authors behind The Instant Pot Bible, deliver 75 fully tested recipes that go straight from frozen to finished, no defrosting and no advance prep required. This paperback is built for busy households wanting genuine, satisfying dinners with minimal effort and maximum flavour. About the Book This cookbook was written to solve a very ordinary kitchen problem: a freezer full of chicken breasts, mince, stew meat or fish fillets that never quite made it to the table. Weinstein and Scarbrough have built every recipe around pressure-cooking straight from frozen, meaning there's no need to remember to defrost anything the night before. Each recipe includes clear, model-specific timings and ingredient quantities for both 6-quart and 8-quart Instant Pots, so results stay consistent whichever model you own. The 75 recipes span soups, stews, braises, curries, pasta dishes and family favourites, using proteins including chicken, beef, pork, seafood and vegetarian options. Alongside the recipes, the authors share practical strategies for stocking a freezer intelligently, layering ingredients for even cooking, and adapting quantities and timings as needed. The result is a genuinely useful, no-nonsense cookbook that turns last-minute meal panic into a confident, home-cooked dinner. It's a natural companion to the authors' earlier bestseller, The Instant Pot Bible, expanding specifically on freezer-to-table cooking rather than general pressure cooking technique. Whether it's a bag of frozen chicken thighs or a block of ground beef, this book shows exactly how to transform it into a comforting dinner in well under an hour. 75 tested, no-thaw recipes designed specifically for frozen ingredients in an Instant Pot. Precise timings and quantities for both 6-quart and 8-quart models. Covers poultry, beef, pork, seafood and vegetarian mains, plus soups and stews. Practical freezer-stocking and ingredient-layering strategies included. Minimal cleanup with genuine one-pot cooking throughout. Ideal for busy families, students and anyone short on meal-planning time. About the Authors Bruce Weinstein and Mark Scarbrough are a bestselling American culinary writing team with more than 30 cookbooks to their name, including the widely popular Instant Pot Bible series. Known for clear, reliable, well-tested recipes and an approachable writing style, the pair have built a reputation for making pressure cooking accessible to home cooks of every skill level, from total beginners to seasoned Instant Pot enthusiasts. Why You'll Love This Cookbook No more forgotten freezer stock going to waste. This cookbook takes the guesswork out of cooking from frozen, delivering genuinely tasty, one-pot dinners with almost no planning ahead — perfect for hectic weeknights. Please Note: Cover shown may vary slightly by print run; ISBN and edition are as stated above.