Instantpot

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.