Food Meal Prep Potatoes By Par-Cooking Them in the Instant Pot
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One of the most challenging things about meal planning is predicting what future you is going to want to eat. I am very bad at this, as my palate often craves last-minute adventure, but one thing that always excites is potatoes.
Still, I don’t want to eat the same kind of potato every single day. Sometimes I want them mashed, sometimes I want them crispy, and having a few pounds of par-cooked potatoes lets me enjoy whatever my mood demands.
Rather than spend 45 minutes frying, roasting, or whipping up a mash, you can grab a serving of spuds, then fry or mash as you please. I par-cooked some Yukon Golds in my Instant Pot on Monday, and was able to cook up some beef tallow-fried beauties in about seven minutes on Tuesday evening. On Wednesday, I enjoyed a five-minute mash. I’ll probably pivot back to crispy tonight.
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To prepare a week’s worth of potatoes for a week’s worth of enjoyment, grab a few pounds of your favorite spud (I like Yukons here), wash them, and cut them into 1 1/2-inch chunks (peeling is optional). Place them in your Instant Pot on top of a trivet or steamer basket, and pour a cup of water into the insert. Cook the potatoes for five minutes under high pressure, followed by an immediate manual release. The potatoes are now ready for roasting, frying, or mashing, and can be stored in the fridge for up to a week.
For crispy potatoes
The quickest route to crispy potatoes is a shallow fry in some sort of delicious cooking fat. Heat a few tablespoons of your favorite frying oil in a large stainless steel skillet or cast iron pan until it’s shimmering. Beef tallow and duck fat are both superb, but vegetable oil works great too. Cook as many potatoes as you desire for a couple of minutes on each side, letting a crust form before flipping onto the next side. (If a crust is not fully formed, the potato will stick.) Once every side is a deep, golden brown, transfer to paper towels and season with salt.
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For mashed potatoes
Heat a sauce pan or Dutch oven over medium-high heat for a few minutes, then add your required amount of potato chunks, about eight chunks per person. Mash ‘em around for a few minutes to drive off excess moisture. (If you have a potato ricer, you can rice the potatoes directly into your cooking vessel, and stir them around for about a minute.) Add a tablespoon of salted butter for every eight pieces of potato, and continue to mash until the butter is completely melted. Remove from the heat, and stir in one teaspoon ofper tablespoon of butter. Season with salt and pepper, add another pat of butter if desired, and enjoy.
Instant Pot Beef Stew Is Comfort Without The Wait .
Instant fans: this one is for you.Be forget to sear the meat first to add even deeper flavor and caramelization to the end product. Remember to sear in batches, because otherwise the meat will just steam and you'll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that's more what you're looking for. The Instant Pot is an amazing tool to bring all of the flavors of an hours-long stew into a dinner that'll be on your table in about an hour. Lastly — don't forget lots and lots of crusty bread for dunking! This broth/gravy is seriously on another level.
Instant Pot (Pressure Cooker) Crispy Potatoes
Use an Instant Pot to par-cook potatoes and then you can make Crispy Potatoes with golden exteriors and fluffy interiors in no time flat! Get the step-by-step ...
Instant Pot Boiled Potatoes
This is a follow up to the Crispy Potato Pucks video for anyone who wants to know how to make perfect boiled potatoes in 3 minutes. Use 'Pressure Cook' and ...