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I purchased my Instant Pot on August 15th and am just now getting around to using it. When I say just now, I mean this week, just now. It took me over a month to even take it out of the box. I was afraid, very afraid.
The idea of using it, of not being able to adjust and taste ingredients as I was cooking honestly freaked me out a little bit. It still does, but I push through……for you.
So I’ll be sharing how I use the Instant Pot and how I incorporate it into my regular cooking routine – whether that be on a weekly or monthly basis, time will tell. I’m still a little afraid of this thing.
This is the Instant Pot that I have, the one I purchased 5 months ago:
This is me unboxing it, four months ago:
And….this is me actually cooking with it this week
here’s a rundown of whats in the video:
Thursday: Shredded chicken for tacos – just a pound of chicken, some taco seasoning sprinkled on top, about a 1/4 cup of J.L. Jardin’s Taco Sauce (this was so fresh and delicious) I cooked pressure cooked this for about 10 minutes.
Friday: Pulled Pork – 1/4 cup balsamic vinegar, 3 lbs pork loin, dry BBQ rub (I used Penzey’s) and 1/4 cup BBQ Sauce – pressure cook for 45 minutes and let the pressure release naturally. Shred, serve with favorite BBQ sauce and cabbage slaw on rolls.
As shown in the video, I’ve been enjoying audio books from Audible while I’m cleaning & cooking and just started listening to The Chemist by Stephanie Meyer
Saturday: “Baked” Potatoes – I put 7 large russett potatoes in the instant pot on top of the steamer basket with about a cup of water on the bottom, baked for 10 minutes and then let the pressure release naturally for about 12 minutes.
Sunday: Vegan Hoppin’ John – cooked 1 lb of Black Eyed Peas on “manual” for 15 minutes, set aside – added onions, garlic, jalapeno, carrot, red bell pepper, green bell pepper, turmeric, onion powder, salt, liquid smoke and smoked paprika. Cooked on manual for 15 minutes, let pressure release, added the beans back in and some chopped kale to wilt.