With Instant Pot, whole steamed artichokes are faster and easier than ever! Read on for everything you need to know to master this special treat.Continue reading “[Instant Pot] Insta-Artichokes! How to Steam Whole Artichokes in a Pressure Cooker”
Original publish date May 30 2017. Updated 2022 with new photos and information.
Instant Pot makes it SO easy to cook up a batch of leafy greens. Whether you’re looking to prep yourself a pot of kale, collards, chard, beet greens, turnip greens, ANY kind of greens… with your pressure cooker, you can set-it-and-forget-it and get them done in a flash.
I like to call them INSTA-GREENS. Make a batch every week to add to your dinners, lunches and breakfasts. Let your Instant Pot be a positive influence on your self care routine!Continue reading “[Instant Pot] Insta-Greens! How to Prep Leafy Greens in a Pressure Cooker”
Zucchini noodles are a fun way to load up your plate with an extra dose of veggies and mix up your meal prep!Continue reading “[Instant Pot] Insta-Zoodles! How to Cook Zucchini Noodles in a Pressure Cooker”
I love and respect canned pumpkin as much as the next fall baking enthusiast – but if you have a local source for fresh pie pumpkins to take advantage of, you can’t beat your Instant Pot for the easiest way to prep your own pumpkin from scratch. A pressure cooker can make quick work of dense vegetables like pumpkin – instead of baking in the oven for a whole hour, you can get your squash fully cooked in just 15 minutes under pressure.
I’ve seen a lot of noise online about pumpkin puree, so I must submit my Hot Take on the juicy controversies:
“canned pumpkin isn’t really pumpkin!” … let’s settle down with the labels, man! Botany is not so black-and-white. It’s true that the “Dickinson Pumpkins” that the major producers source for their canned goods are a different species than the pumpkins at your grocery store, and that labeling regulations allow “canned pumpkin” products to contain different types of squashes within both of these species – but the reality is that “pumpkin” is just a vague term for, well, pumpkin-like squashes. Like many other common vegetables, “squash” is a broad category that covers several species and seemingly infinite varieties (I’ll refer to my favorite culinary botanist for the full trip down that rabbit-hole: Cucurbita Squash Diversity).
“fresh pumpkin puree is bland and watery and terrible for baking” … Nonsense! Don’t let Big Pumpkin tell you there’s anything you can’t accomplish with fresh ingredients in your own kitchen. It may be true that your favorite brand of canned puree is reliably flavorful/sweet/dense – but in the many articles I’ve seen urging readers to not waste their time cooking fresh pumpkin, all of them end with a comment section full of dissenters who treasure their annual fresh pumpkin pies.Continue reading “[Instant Pot] Insta-Pumpkin! DIY Pressure Cooker Pumpkin Puree”
Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful!
I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.
This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!)Continue reading “[Instant Pot] Double Decker Saag Paneer + Cauliflower Rice”
Beta vulgaris: the common beet. Uncommon points of interest in this plant’s biochemistry include:Continue reading “[Instant Pot] Insta-Beets!”
How much tradition do you like on your Thanksgiving table? Is it just not the same without your family heirloom recipes for turkey, stuffing and green bean casserole? Or do you prefer to flex your creative muscles and trick out your menu with fancy stuff like cranberry coulis or pumpkin panna cotta? Personally, I fall somewhere in the middle. Traditional flavors, but with enough twist to keep things interesting. Right at home on my holiday table? These dreamy Goat Cheese Mashed Potatoes.Continue reading “[Instant Pot] Goat Cheese Mashed Potatoes”