Instant pots cropped up in my world around Christmas time. Many friends were gifted the magical pot that cooked instantly and can cook just about everything.
Having a kitchen full of items, I wasn’t really jumping at the idea of adding another one to my arsenal. While all the food cooked in it looked great and seemed like this incredible, too good to be true item, I just couldn’t bring myself to buy one.
Luckily for me, my mom has one. She’s had it for a while now. Except she always referred to it as her pressure cooker. She even suggested it give it a go at some point because she felt that I would like it.
As my media feeds were food with pictures and posts of this cooking revolution, I asked my mom if her cooker was the same and she told me that yes, the one she had been using for some time is the same one that everyone was in love with now.
So, I borrowed it. And this weekend I made a few meals to help me make it through the week with healthy options.
Our first attempt was simple. Steaming some green beans coated in a little oil and salt and pepper.
These didn’t last long once they came out because my husband started eating them like candy. So I’d say they were a success.
My next recipe was a whole meal with honey teriyaki chicken and carrots. I got to use the sauté function and brown the chicken then pressure cooked the whole thing together. It came out great! So good that AGAIN I had to hide it from my husband. Within minutes of it being out of the cooker (while I was making the sauce thicken up a bit) he had devoured a whole chicken breast.
See?! I’m not lying. He totally nommed on a whole breast while I was busy stirring.
My last effort to play with the instant pot was cooking a whole spaghetti squash. Now I’ve never had a spaghetti squash before but I’ve aways heard great things about it working well as a low calorie option for pasta.
Initially it took 15 minutes to soften but it didn’t feel completely cooked through so I put it back in for another 5 minutes. After that second round it was perfect. I carefully took it out and cut it open to pull apart the meat.
For lunch I made a spaghetti squash, green bean, and chicken sausage bowl and it was good. Not great, but good. I’d have to say that the spaghetti squash was definitely something I’ll have to get used to but it’s nice to have some different options for healthy eating.
So far my first foray into the instant pot has been successful. I’m fascinated by the process and I think my husband is too. He’s been very hands on with helping me cook and test out new recipes, although his favorite job in my kitchen is taste testing. I can’t wait to try it again, maybe with a meat sauce to go with my spaghetti squash.
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