Instantpot is my currently my favourite gadget in the
kitchen. I absolutely love it. I decided to write a blog about it. When I first
heard about an instantpot, I had no clue what it was. I saw
many youtube vlogs of family using them. I thought it would be
an overrated gadget, another gadget that wouldn't be used. Once I saw it was a
pressure cooker, I thought I would be terrified of it. After doing some
research, I saw it might be a good thing to have. At the time we were making
all of Vincent's purees, and it cut the cooking time in half. Pat and
I had pc points so we decided to use them to buy one. We bought a 6qt
one and that is perfect for our triangle family. Once we got it, I was still
terrified of it. My fear disappeared after using it a few times. The main trick
is to use a fork to release the pressure valve. I love making potatoes,
chicken, corn of the cob, boiled eggs, porc tenderloins and more. The
device is very user-friendly. The only thing is you have to remember to close
the valve when it is for high pressure. The instantpot we got can be
used as a rice cooker, slow cooker, yogurt maker, stew maker and more. We only
used the stew and pressure cooker option. I will try the slow cooker
option one day, but as of right now I still use my slow cooker. Here
are some of the recipes I do for the instantpot. These recipes were
found on pinterest, if you want to see them you can add me as a
friend and I have a folder just for it.
Boiled Eggs:
Put a bit of water at bottom. Put in the trivet or boiled
eggs holder. Put it on high pressure
for 10 minutes. Quick Release
Frozen Chicken Breasts:
Put some chicken broth at the bottom. Place the trivet over
the chicken broth. Put chicken on the trivet.
Cook on High Pressure for 12 minutes. Quick Release
Chicken Drumsticks
(thawed):
Put chicken broth at the bottom and place trivet. Put
chicken on the trivet. Cook on High
Pressure for 10 minutes. Quick Release
Corn of Cob
Cup of cold water at the bottom and place trivet. Put corn on the top of trivet. Cook on High Pressure
for 1 to 2 minutes. Quick Release.
My favourite
Mashed Potatoes
INGREDIENTS:
4 pounds potatoes,
peeled and cut into 1-inch cubes (see note about type of potatoes)
2 teaspoons coarse,
kosher salt
1 cup milk, preferably
not skim
4 tablespoons butter,
cut into tablespoon-size pieces
1/2 teaspoon garlic
powder
1/2 cup sour cream
DIRECTIONS:
Add the potatoes and
salt to the Instant Pot insert (6-quart). Add cold water to cover the
potatoes by an inch or so. Don’t exceed the max fill line.
Secure the lid on the
Instant Pot, making sure the valve is set to “seal” and not “vent.”
Select Manual and then
dial up or down to 8 minutes. The IP will start on its own.
While the potatoes
cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe
container until the butter is melted and the mixture is warm.
When the potatoes are
done cooking, quick release the pressure. If liquid bubbles and spurts from the
valve, cover loosely with a damp dishcloth while the pressure releases.
Drain the potatoes in
a colander over the sink, discarding the cooking liquid.
Return the potatoes to
the insert of the Instant Pot and coarsely mash.
Add the 2/3 of the
butter/milk mixture along with the sour cream, and mash until the potatoes are
the desired texture, as smooth or as chunky as you like, adding more of the
remaining milk/butter mixture if you want creamier, less stiff mashed
potatoes (I usually add it all).
Add salt and pepper to
taste.
Serve immediately OR
return the insert to the Instant Pot, secure the lid, and select Keep Warm. The
potatoes can stay on this setting for up to three hours.
When ready to serve,
give the potatoes a good stir and a drizzle of warm milk, if needed.