Unless you’ve been living under a rock, you’ve most likely heard of the electric pressure cooker, Instant Pot. Several different brands make similar models. Each of these “multi-cookers,” as they are called, is a miraculous little kitchen wonder that has made a huge impact on this busy mama’s meal-planning life.
But it wasn’t exactly love at first sight. Mine was a Christmas gift from my mom…and then it sat in its box in my cupboard for almost a year before I mustered up the courage to try it out.
What is this thing, anyway?
Technically, the Instant Pot is a “multi-cooker.” That means it’s one appliance that serves as a pressure cooker, slow cooker, rice cooker, yogurt maker, and soup pot, all in one. The best thing about it is that you can often do all your cooking in one pot. Ever had a slow cooker recipe that called for you to brown meat before placing it in the pot? Well, with this device, you can brown the meat (or sauté the vegetables, or whatever you need to do) all in the same pot. Fewer dishes to wash? Yes, please! Also, the pressure cook function allows you to save time– cooking foods under pressure gives them a slow-cooked flavor in a fraction of the time. You can even cook some meats straight from the freezer! It’s perfect for getting dinner on the table in that sometimes crazy, after-school rush.
What do I do with it?
Well, for starters, don’t leave it in the box for a year like I did. Yes, this is a new way of cooking that you might not have tried before. And yes, there is a bit of a learning curve. But once you’ve got the hang of it (which won’t take very long at all!), it’s easy. Whether you have the Instant Pot, or a device manufactured by another brand, the first thing you should do is read the instructions and do a “water test.” This is basically a quick test of the device using nothing but water. Not only does it help to make sure the cooker is in working order, but it also allows you to get the hang of how your new multi cooker works with no risk of ruining an entire dinner.
After that? The world is your oyster. There are a ton of blogs, cookbooks, and even Facebook groups full of tips, tricks, and recipes you can make in a multi-cooker. You can google “beginner instant pot recipes” and find a ton of great info. I would suggest checking out this Beginners’ Guide, from one of my favorite pressure cooker blogs. It has a great explanation of how your multi cooker works, and a list of tried and true, easy recipes.
Aren’t these things a little…dangerous?
Look, this ain’t your mama’s pressure cooker. When I was young, my mom used her stove top pressure cooker all the time. From mashed potatoes to cabbage rolls, she whipped up a lot of dishes in her pressure cooker that would have otherwise taken hours. But it always looked a little complicated. And while it never happened to us, there are horror stories online of these “old school” pressure cookers literally blowing up if handled improperly. But modern electric pressure cookers have a multitude of safety features designed to keep that from happening. Like any appliance though, it’s always important to follow instructions!
Ok, you convinced me. Where do I start?
If you’re a little overwhelmed by all of the recipes and tips online, I’d suggest starting with something really simple: shredded chicken. I like to use my Instant Pot to make a big batch of chicken on the weekend. Then, we use it all week for salads, sandwiches, wraps, or tacos.
You’ll need:
2-4 lbs of boneless, skinless chicken breast
Seasoning of your choice (salt and pepper, BBQ spice rub, or lemon pepper are all great)
1-2 cups of liquid (I usually use either chicken broth, barbecue sauce, or salsa. The cooker won’t come to pressure without liquid, so don’t skip this ingredient!)
- Pour half of your liquid in the bottom of the pot.
- Season your chicken breasts and lay them on top of the liquid in your cooker.
- Pour in the remaining liquid and put the lid on the pot. Make sure it is sealed properly – check your instruction manual to be sure!
- Set the device to High Pressure for 20 minutes.
- Once the 20 minutes is over, let the pressure release naturally for about 10 minutes (again, check your instruction manual for how to do this), then release any remaining pressure.
- Remove the chicken from the pot and shred it with two forks. Serve it over rice, in tacos, or however you want!
I hope I’ve helped to take away some of the intimidation factor that comes with using an electric multi-cooker. I could go on for days about the many meals we make in ours. If you’ve been thinking of buying one, go for it! And if you’ve got one of these sitting in a cupboard somewhere, I encourage you to take it out of the box and give it a try; you’ll be happy you did.
Do you have an Instant Pot?
What’s your favorite dish to make in it?
