Back in April we gave my mom a less fancy model of the Instant Pot 7-in-1 Multi-Functional Pressure Cooker. She and my dad are vegan and were looking for ways to make pasta, oatmeal and vegetables faster. It has completely changed her life. There are whole Instant Pot chat rooms where people talk about recipes.
You can steam corn on the cob in five minutes. Her favorite easy meal is a box of spaghetti, a jar of sauce and a jar of water. Cook for 15 minutes and you have spaghetti dinner ready to go. You can bake potatoes in 15 minutes.
Check out this review:
So I began thinking about ways to cook my meals faster and realized that a pressure cooker may be the answer. But, I am scared of pressure cookers. Even though my head tells me that people have been using them for many years with no problems, my heart said there was a strong chance I could blow up the entire kitchen, myself included. I had no idea there were electric, programmable pressure cookers out there that would virtually eliminate that worry until I began researching them, first on Amazon, and then on other websites. I eventually purchased the Instant Pot over the others because of the stainless steel insert (no aluminum), the size of the pot (I wanted a larger capacity), and the ease of use.
The day it arrived, I plugged it in and began reading the manual. The manual was very helpful, even included a suggested trial run to familiarize one with the basics. My first meal was potato soup (I know potatoes are not low carb or paleo, but once in a while you gotta have potato soup). I was amazed at how easy and delicious it was to make this soup that would normally take a couple of hours. I just coarsely chopped the vegetables, threw those in the pot, added the seasonings and the liquid, started the pressure cooker option, and in 20 minutes all I had to do was use my immersion blender to puree the soup, add some cheese, stir and it was ready to eat. AND the soup was every bit as good as my slower version that keeps me tied to the kitchen to stir and monitor until it’s done. That is the hidden beauty of this appliance, that while it’s cooking your food, you are free to do other things such as harass your kids to get their homework done. No more watching over a pot!
My second recipe was lemon pepper chicken wings. There is a searing option, so first I browned the wings in a bit of butter, then added lemon pepper, salt, and 2 more tablespoons of butter. Put on the lid, set the pressure cooker for 25 minutes, and out came the most delicious, fall-of-the-bone wings just loaded with flavor. The family went wild!
I also made mushroom gravy (no flour) pork chops in 30 minutes in the pressure cooker – the gravy was so good my son ate in on top of some gluten free noodles the next day for lunch – and a breakfast meat loaf in the slow cooker, also a winner.
I am also using this to reheat food since we don’t use the microwave anymore and I’m finding that it seems easier and makes less of a mess than going stovetop.
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