I have become a Pothead.
I’ve been curious for awhile now and made my first purchase at the encouragement of my mother.
Lest you think I’m talking about something different than a kitchen appliance, allow me to introduce you to the Instant Pot. Judging from my social media feed, I’m not the only person who was lured in this week by Amazon’s Prime Day $89.99 deal for the all-in-one pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer.
Indeed, the Instant Pot does all that, speeding up cooking times considerably while also using 70% less energy.
Every single person I know who has one of these things loves it. Initially, I wasn’t sure how much use we would make of it; The Husband and I are vegetarian (and I’m gluten-free as well) and even though both kids eat meat (The Girl only does chicken, no red meat), the majority of the meals I cook are vegetarian.
Several trusted friends said that the Instant Pot is great for vegetarian meals and pointed me to several Facebook groups, which led me to discovering new blogs and cookbooks and falling down an Instant Pot rabbit hole, completely obsessed with this thing before it even arrived last Friday.
The Husband was convinced this rather large box would still be in the kitchen months from now, still unopened.
(I can’t imagine what gave him that idea. Perhaps it’s the several wedding gifts that we have yet to use after 24 years of marriage — I know, I know, they need to go — or any number of items we’ve moved to five homes now.)
I intend to prove him wrong and to allow the Instant Pot to do what everyone says it will — transform the way I cook.
It already has. After doing the water test, the first thing I made was hard-boiled eggs.
So easy. I used this recipe from Cooking with Curls. One cup of water, 5 minutes in the Instant Pot on high pressure and 5 minutes in an ice bath. That’s it. Perfect eggs. Amazing and delicious and now I won’t make hard-boiled eggs any other way.
My second meal (if hard-boiled eggs can be considered a meal, which they most definitely were for me several times this week) was 10-Minute Zucchini Noodles with Garlic, Lemon and Parmesan from Instant Pot Eats. Zucchini noodles (or “zoodles”) seem to be incredibly popular and I have been wanting to try them, thinking they would be a great alternative to pasta. I don’t have a spirializer, though, so when I saw that Trader Joe’s had zucchini noodles in the pre-made section, I bought them. The recipe itself worked fine; however, I discovered I’m not a fan of zoodles. Glad I discovered that before purchasing a spiralizer!
Tonight’s dinner for the kids was chicken breasts in the Instant Pot. I wanted a plain, simple chicken breast recipe and found it on A Pinch of Healthy. This was simple, quick (about 25 minutes total) and best of all, both The Boy and The Girl liked it! (The Boy requested less seasoning next time, but regardless, I’m taking this as a win.)
Suffice it to say, I’m really liking my Instant Pot. I think this is going to help immensely with meal planning, given the varied diets and food preferences in this house.
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