Practical concept for a cookbook: every recipe is meant for your pressure cooker or slow cooker, with indications for where to stop prep and freeze for later. It would be easy to double the recipes and eat half now, and freeze the other half. Full color photos for every recipe.

Most of the recipes are necessarily "shredded" or "pulled" meat with either a tomato, balsamic, Mexican, or Asian flavor profile. Some recipes are a bit of a stretch--why make meatballs in a pressure cooker?? I cannot see that ending well, haha. Or the salads are like Asian Chop Salad *with pressure cooker chicken.* But I am thankful for lots of gluten free options--there is even a list of gf recipes in the back, and it would be easy to adapt others as well.