I’m really enjoying my Instant Pot. It seems it makes everything really easy. Also, summer is approaching, and it will provide me an option to cook real meals without using my stove, so, yay!!

For this meal I experimented with a regular recipe that I got from the NY Times Cooking Section, West Indian Lamb Curry. I basically followed the recipe up through step 3. Then, I browned the meat with seasonings directly in the Instant Pot, left them in there, covered it with water, added potatoes, peppers and carrots,  and set the Instant Pot for manual setting for 15 minutes. And then I left and let the pot work it’s magic.  I spooned the chunks out and simmered the sauce in a sauce pan on the stove until it reduced down. Delicious!!!