by Andrew B
Some of you on social media have seen me rave about my 6-quart Instant Pot that we bought during the Black Friday/Cyber Monday weekend, due to the constant recommendations by Michelle of Nom Nom Paleo.
Since receiving it we’ve been using it a minimum of three times a week. It’s amazing. Not only does it complete the job a crock pot would in a fraction of the time, it doesn’t burn or dry out your surface and bottom area of your food. Pro tip: if you do continue using a crock pot and get these issues never use the high setting. It takes longer, but at the cost of possibly burnt/overcooked food. The flavors and textures brought out by the Instant Pot is amazing.
Did I mention your place doesn’t smell like food the entire time you cook?!
Growing up my parents cooked with an old-school stovetop version of a pressure cooker and always warned me of getting too close, otherwise it would explode like a bomb in an 80/90’s action film, which my dad was a huge fan of. Anyway that instilled some sort of fear for the rest of my life that pressure cookers were only for former professional cooks and whatnot.
That being said the pressure cooker has seen a resurgence with the technology available today. Things we’ve used our Instant Pot for so far:
– frying up bacon (sauté function) prior to throwing a pork shoulder on top of it for a “slow cook” (timer function) in this recipe. The old method required me to use a pan on the stove top before putting it all into the crock pot. This machine reduced the original method time from 18 hours to just over 2 hours (prep time included).
– both white and brown rice
– steamed veggies using a stainless steel steamer insert
– bone broth! thank goodness for farmer’s markets with their full-of-marrow bones
– hard and soft boiled eggs
When we moved to our current place in May I saw it as a downgraded kitchen- instead of the gas stoves we were used to for the better part of 5 years we now had a glass cooktop. I retired both my carbon steel wok and my cast iron cookware as the heat generated by our new stove was no where near what it needed. Enter the sous vide, a nice nonstick pan, and this Instant Pot. Our friend Coleena is also starting a YouTube channel dedicated solely to super delish IP recipes. There’s also an awesome facebook group resource that I’ve been constantly looking at for inspiration.
We’re back to cooking regularly and it was the Instant Pot that tied everything together. I can’t recommend this enough. Even the way the handle gets stored is dope.
Buy it here:
Which reminds me. Anyone in need of a good ol’ crock pot?
* by using the product links above I receive a small commission- it doesn’t add to your cost, but Amazon does pay me for the rec.