The more I use the Instant Pot, the more impressed I am. PERFECT oatmeal in 3 MINUTES!!!! Not instant oatmeal, which I never like, but real, quality steel cut or really any other type of oatmeal. YUM!!!
I threw in a cup of oats, 3 cups of whey that I had in the house, but water will do as well. Then throw in whatever you want. I had some goji berries sitting around so I tossed them in, along with a pinch of cinnamon, some nutmug, a bit of honey. Close up the pot, set it to 3 minutes on manual, and have at it.
Once it’s ready, use the natural release method and serve. You can then toss on additional toppings: banana, apple, whatever your little heart desires.
Really into this for the summer specifically, not to have to cook oatmeal over a hot stove for 1/2 hour. Yes. I don’t even have a picture. I ate it all.
This is a glorious cake. And, it can be cooked in nine, yes, NINE, minutes in the instant pot.
I stole this recipe directly from this nurse’s cooking blog. It does not need tweaking. Thank you, cooking nurse.
- 1 stick butter
- 3 eggs
- 1 egg yolk
- 1 cup semi sweet chocolate chips
- 1 tbs Vanilla
- 6 tbs flour
- 1 cup powdered sugar
- Place chocolate chips and butter in a large bowl and microwave for 2 minutes.
- Mix well
- Mix in powdered sugar
- Add 3 eggs and the yolk
- Add vanilla and flour. Stir well.
- Butter your ramekins or 6oz pyrex bowls, and pour batter into each bowl.
- Place your trivet in your instant pot with one cup of water.
- Place your bowls on the trivet. (I used larger ramekins so only had to make 2)
- Close the instant pot and set to 9 minutes on manual.
- When it’s done, use the quick release method and eat!
- I am not going to put the ice cream and magic shell in my version of this recipe because I don’t want anyone having a heart attack. But if you’re feeling very decadent, a topping of vanilla ice cream would certainly go very nicely with this. The rest of it and you’re just asking for trouble.
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!!!
I have a friend who also has an Instant Pot, and we were geeking out seriously about it the other day, and she mentioned that you could pop frozen meat in there and it would be perfect if you add just a few minutes to the time you would cook it regularly. Naturally, I had to try it out.
Fortunately I had a bunch of frozen chickens in my freezer. What, doesn’t everyone?!?
I threw it into the instant pot and added a cup of chicken broth, some fresh herbs and garlic, and set it for 40 minutes. The result? Fall apart chicken, with a few cups of gorgeous chicken broth at the bottom.
I ripped mine apart and popped it in a bowl with some spinach and then poured the broth on top. From freezer to chicken soup in less than an hour. Highly recommend.
I got an Instant Pot for my birthday. I was just about to launch my Pok Pok Cookbook project, but then that happened. So. Now you’re gonna have to put up with a quickie side project. I have been VERY curious about the Instant Pot, so I’m super excited to explore the many things I can supposedly do with it.
According to the Instant Pot, it can be/do the following things:
- A Pressure Cooker
- A Slow Cooker
- A Rice Steamer
- A Yogurt Maker
- Egg Cooker
- Also you can make cake in it and it comes with an Instant Pot recipe for creme brulee.
So. I’ll be posting a bunch of stuff about it. Get excited. I know you’ve been missing on me and my projects.
This is super simple, and super delicious. In fact, I loved this and will make it over and over again. I mostly took the recipe directly from the NY Times, you can find the original there, but I Whole 30’d that sh*t UP and twerked a couple other things and now it’s here.
- 1 ½ pounds sweet potatoes (2 medium potatoes)
- 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
- ¼ cup whole-grain mustard
- 4 garlic cloves
- 1 tablespoon ghee
- 2 teaspoons Dijon mustard
- 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup coarse almond flour
- 2 tablespoons extra-virgin olive oil
- 1 pound broccolini
- Pinch red pepper flakes
- 1/3 cup coconut yogurt
- coconut oil, for drizzling
- Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Meanwhile, make the mustard ghee for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add ghee and Dijon to remaining mixture in bowl and stir to combine.
- Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard ghee all over chicken. Place almond flour in a wide, shallow bowl. Coat the chicken evenly with almond flour. Transfer to a baking sheet and drizzle with coconut oil.
- Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes. At the same time, undo the tin foil on the sweet potatoes and lay them out evenly so they can roast up a little.
- As the chicken cooks, prepare the broccolini: Toss with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into broccolini. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- To serve, combine the reserved 1 tablespoon of mustard mixture with coconut yogurt in a small bowl. Serve chicken with broccolini and sweet potatoes on the side, dolloping the potatoes with the yogurt-mustard sauce.
** If you can’t find coconut yogurt ** Don’t worry, this will still be delicious without the sauce.
This is so easy, and also, so delicious!!! Also, I’ll give a basic recipe for the cauliflower grits but think of it more as a cauliflower puree, and therefore you can change up herbs, etc., and eat with anything.
- 1 lb wild shrimp, unpeeled
- 1 head cauliflower
- 1 cup chicken broth
- 4 slices bacon, chopped into slivers
- 3 tbls. ghee
- pinch of red pepper flakes
- salt and pepper to taste
- 1 tablespoon fresh rosemary
- Heat broth in a large covered pot until it boils.
- While it’s heating, chop cauliflower into small pieces. Don’t worry about appearance.
- Add cauliflower pieces to pot and re-cover. Turn heat to low and simmer for about 20 minutes, until the cauliflower is very tender.
- Add bacon to a skillet and fry until cooked to your liking. Transfer to paper towels. Do not discard bacon fat from skillet.
- Transfer cauliflower and broth to a food processor. Add 2 tbls. ghee, rosemary, salt and pepper and blend until smooth.
- Meanwhile, de-shell shrimp (and set shells aside to make stock.)
- Add a tablespoon of ghee to the bacon skillet and heat along with excess bacon fat.
- Once heated, add shrimp to skillet, sprinkle with red pepper flakes, and cook until done, about 2 – 3 minutes a side.
- Portion the cauliflower mash into bowls and top with bacon and shrimp. Eat immediately.