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Food Instant Pot is only as good as the cook who uses it — here's how to be better

17:46  12 march  2018
17:46  12 march  2018 Source:   chicagotribune.com

The 15 most popular Instant Pot recipes of 2017

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Pesto, bread and pastry doughs, emulsified sauces, sorbets — everything became easier — once mom learned how to use it . In 2015, the multi- cooker or Instant Pot was introduced, and busy folks (especially those who were not really into cooking ) embraced it .

Here ’ s how to be better . Share this Recently another appliance has arrived on the scene to revolutionize home cooking yet again. Though first introduced in 2010, the Instant Pot multi- cooker was not widely available until 2014.

Pasta fagioli comes together all in one pot, with the beans, pasta and flavoring elements (like aromatic vegetables and tomatoes) cooking together.© Abel Uribe/Chicago Tribune/Chicago Tribune Pasta fagioli comes together all in one pot, with the beans, pasta and flavoring elements (like aromatic vegetables and tomatoes) cooking together.
Remember when there were no food processors? My mom, a "gourmet" cook before "foodies" existed, used just a blender and a hand mixer until the mid-1970s when home cooks started buying this new appliance. All of a sudden, dishes that had been out of reach to the home cook tumbled into daily meals. Pesto, bread and pastry doughs, emulsified sauces, sorbets - everything became easier - once mom learned how to use it.

Recently another appliance has arrived on the scene to revolutionize home cooking yet again. Though first introduced in 2010, the Instant Pot multi-cooker was not widely available until 2014. Busy folks (especially those who were not really into cooking) embraced it. Just a few years later, social media feeds are flooded with Instant Pot tips, tricks, recipes and hacks. Now that we all have the latest miracle kitchen appliance, how can we maximize its effectiveness and cook tasty food faster?

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Pesto, bread and pastry doughs, emulsified sauces, sorbets - everything became easier - once mom learned how to use it . Though first introduced in 2010, the Instant Pot multi- cooker was not widely available until 2014. Busy folks (especially those who were not really into cooking ) embraced it .

Here ' s how to get the best out of it . Though first introduced in 2010, the Instant Pot multi- cooker was not widely available until 2014. Busy folks (especially those who were not really into cooking ) embraced it .

In his 1976 classic, "New Recipes for the Cuisinart Food Processor," James Beard told cooks to "review your recipes and then figure out how the processor can act as another person in your kitchen." We suggest a similar approach to the Instant Pot, a powerful tool with equally powerful limitations. The pot is only as good as the cook who uses it - as a wise friend told me, "it's just a pot; you are the master" - and there are a lot of terrifying recipes floating around. Pay attention to a few guidelines, and your multi-cooker can become your most beloved sous-chef, as long as you do the chopping.

Use your instincts

If a recipe doesn't call for salt or suggests an ingredient you aren't comfortable with, adjust to your family's tastes. Recipes from unfamiliar sources - like the thousands trending on Pinterest and other social media - can be wild cards and should be seen as guidelines for technique. Stick with the minimum amount of liquid needed (roughly 1 cup for all cooking under pressure) - you can always add more. And trust the timing! After much experimenting, I have learned that I am more likely to overcook than undercook when using the pressure cooker.

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Pesto, bread and pastry doughs, emulsified sauces, sorbets — everything became easier — once mom learned how to use it . Though first introduced in 2010, the Instant Pot multi- cooker was not widely available until 2014. Busy folks (especially those who were not really into cooking ) embraced it .

We suggest a similar approach to the Instant Pot , a powerful tool with equally powerful limitations. The pot is only as good as the cook who uses it — as a wise friend told me, “ it ’ s just a pot ; you are the master” — and there are a lot of terrifying recipes floating around.

Set reasonable expectations

While the electric pressure cooker function can make a truly remarkable biryani or a perfect risotto with little effort and in very little time, you still have to follow the basic rules of good cooking. If your spices are old and dusty, or you've bought the wrong type of rice, your Instant Pot may act more like a garbage can. Remember, you don't have to convert your whole kitchen repertoire to succeed with an electric pot. Old favorites like pasta and veggie stir-fry, for example, probably don't benefit from being taken off the stovetop.

Enjoy your time off

Braising, as my chef friend once said, can be a "sacred ritual." The Zen of perfectly browning, deglazing and simmering ingredients for a stew can be incredibly therapeutic, and there's no match for the deep, long-simmered flavors. Use the Instant Pot to buy you extra downtime, but don't throw out your Dutch oven and give away your conventional cookbooks. Kitchen overachievers use the massive amount of hands-off cooking time they win back to make extra treats they don't usually have time for or to read a new cookbook.

A Definitive Buying Guide for the Cult Favorite Instant Pot — Including the Fancy New 'Instant Pot Max'

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Here ' s the best piece we have on our favorite multi- cooker . My curiosity led me to Amazon, where I found pages and pages of glowing reviews. Was I the only person who didn't know about the Instant Pot ?

[ALSO READ: How to Use an Instant Pot ]. “ It doesn’t matter if you’re Paleo or vegan or just trying to eat better , pressure cooking is the answer for healthy fast food,” Ms. Sass said. My friend Robin, who bought an Instant Pot six month ago, summed it up well .

Be adventurous

Like my mom's food processor, the Instant Pot brings complicated dishes within reach. I made paneer (fresh Indian cheese) in minutes, perfectly jiggly flan and a meaty Sunday gravy that tasted as if it had bubbled all day in under 30 minutes each. (Pro tip: Let your simmered dishes sit for at least 30 minutes before serving. The multi-cooker will keep them warm, while the flavors blend and meld.) I visit parts of my supermarket (hello, dried-bean aisle) I've never considered before, and cook elaborate Indian curries, soups and French classics on a weeknight. Resolve to try offbeat vegetables like beets, artichokes or squash, or tasty (and inexpensive) cuts of meat (on the bone if you dare) that once seemed difficult to conquer but can be easily taken down with a few beeps of an Instant Pot.

Try some hacks

I may never boil an egg again now that I have learned to cook them in the electric pressure cooker. The sealed environment allows you to leave them unattended and still be precisely as runny (or not) as you like.

A fun and convenient trick I use frequently is stacking, using trivets and/or steamer baskets to steam multiple types of vegetables and proteins (even frozen!) simultaneously.

Forget About the Box's Instructions; Try Cooking Your Frozen Pizza Like This

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We happen to love our Instant Pot , and I’ve been using mine to cook up all sorts of delicious treats. More Ideas You'll Love. How To Use An Instant Pot + 25 of the Best Recipes. My Facebook friends who got one for Christmas have been flooding my feed Continue Reading.

Some info on the newest model of Instant Pot being released in June (?) called the Instant Pot Max 6 qt Exclusive: Here ' s a First Look at the Brand New Instant Pot . Instant Pot is only as good as the cook who uses it — here ' s how to be better .

Make stock from the bones of that rotisserie chicken you brought home last night, and use it to make a hearty soup or risotto on a weeknight.

Set your oatmeal to be hot and ready when you rise.

Invest in (or dig up) an immersion blender to whiz soups and sauces right in the cooker.

Use the yogurt function for all types of fermentation that call for a low, steady temperature. Your multi-cooker can become a proofer for yeasted waffle or dosa batter, or a safe place to let bread dough rise.

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ONE (INSTANT) POT PASTA FAGIOLI

Prep: 20 minutes

Cook: 60 minutes, plus preheating

Makes: 6 to 8 servings

Many of the Instant Pot recipes we found call for cooking the beans separately, but beans are what the pressure cooker function does best. Cook the pasta directly in the soup to thicken the broth and save time on cleanup.

2 tablespoons olive oil

1/4 pound pancetta or bacon, chopped, optional

1 large onion, diced

1 rib celery, diced

1 carrot, peeled, diced

6 cloves garlic, peeled

1 can (14 ounces) diced tomatoes or 1 large fresh tomato, chopped

2 teaspoons kosher salt, plus more for seasoning

2 teaspoons dried oregano

2 bay leaves

1 pound dried beans (cannellini, Great Northern, pinto, navy, heirloom or a mix)

6 to 8 cups water or stock or a combination

1 cup small dried pasta (small shells work well)

How To Cook Rice — The Right Way!

  How To Cook Rice — The Right Way! There are a lot of ways you can go wrong.1. Rinse the rice. It gets rid of dusty starches that may result in excess stickiness.

Got an Instant Pot ? Here ’ s how to use it . Share on Facebook. Gourmia GPC400 Cooker is great for the cook who doesn’t need bells and whistles. Smart multicookers like the Instant Pot have become popular, as they make nightly meals easier and save time in the kitchen.

That’ s why, in this post – I asked the expertise of all “ instant pot jedi” who has been using Instant Pot Pressure Cooker for years. Here , you’ll understand how these instant pot experts use their pressure cooker into its full potential.

Fresh rosemary, basil and/or parsley, roughly chopped

Freshly grated Parmigiano, Romano or Asiago cheese

1 Heat the olive oil in the pot on the saute function on medium. Add the pancetta; cook, tossing, until golden. Add the onion, celery and carrot; saute until soft. Add the garlic; saute, 1 minute more. Add tomatoes, salt, oregano and bay leaves; saute, 2 minutes. Add the beans and water (less if you like stewy, more if you like soupy) or stock. Seal the pot and set to pressure cook on high for 45 minutes. It may take up to 20 minutes to come to pressure. Allow pressure to release naturally, about 15 minutes.

2 Open the lid, and switch the cooker to saute. Once the soup comes to a boil (it will just take a minute), stir in the dried pasta and simmer until cooked, 6 to 8 minutes. Allow to sit for 30 minutes to blend flavors before serving topped with chopped herbs and grated cheese.

Note: If you need a quick project while the pot does its work, combine fresh herbs, Parmigiano, a splash of olive oil and some toasted, seasoned breadcrumbs to make a tasty soup topper.)

Nutrition information per serving (for 8 servings): 179 calories, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 3 g sugar, 8 g protein, 612 mg sodium, 2 g fiber

Custards like these chocolate-chartreuse pots de creme work very well in an Instant Pot.© Abel Uribe / Chicago Tribune; Lisa Schumacher / food styling Custards like these chocolate-chartreuse pots de creme work very well in an Instant Pot.

CHOCOLATE-CHARTREUSE POTS DE CREME

Prep: 10 minutes

Cook: 6 minutes, plus preheating

Makes: 4 servings

Custards like flans and cheesecakes work very well in the multi-cooker's moist sealed environment. This version is denser than most due to the high proportion of chocolate.

3 ounces good quality semi- or bittersweet chocolate, chopped coarsely

1 cup heavy cream

1/2 cup whole milk

3 egg yolks

2 tablespoons sugar

Pinch kosher salt

2 tablespoons chartreuse, optional

Whipped cream and shaved chocolate

1 Place the chocolate in a bowl. Heat the cream and milk in a saucepan over medium heat to just below boiling; stir into the chocolate, whisking gently until melted and homogenous. Whisk in the egg yolks, sugar, salt and chartreuse, if using.

2 Place the trivet in the inner pot of the multi-cooker, and add 1 cup water. Place 4 custard cups or mini canning jars on the trivet. Divide the chocolate mixture evenly among the cups.

3 Seal the pot, and set to pressure cook 6 minutes on high. Allow to release naturally, 10-15 minutes, then carefully remove the cups from the pot. Cool at room temperature, 1 to 2 hours, or in refrigerator 30 minutes. Serve with unsweetened whipped cream sprinkled with shaved chocolate.

Nutrition information per serving: 390 calories, 32 g fat, 19 g saturated fat, 209 mg cholesterol, 23 g carbohydrates, 21 g sugar, 6 g protein, 68 mg sodium, 1 g fiber

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