Joining the Instant Pot Fan Club

I have sampled the kool-aid, bought into the hype, and jumped on the band wagon that is The Instant Pot. I was skeptical at first, but this six-quart contraption has become the sous chef of all sous chefs in my kitchen.

Sitting at the table for meals is important to me, but busy lives and a full calendar can sometimes leave only about 20 minutes (if that) to do the actual eating part of mealtime. Therefore, I never want to be one who spends hours slaving over a hot stove or propane grill. The instant pot does the hard work of sautéing and cooking, so I can be more available to my children who make it their mission to tackle and bombard my personal space whenever I try to get food on the table.

I must keep meal prep and cooking simple for my own sanity. The instant pot is a huge help in this department. Here is a quick run down of my favorite things to make courtesy of my instant pot.

Hard-Boiled Eggs

If I had to pick one thing (and one thing only) to make in my Instant Pot for the rest of my life…it would be hard boiled eggs. My family eats them dipped in black pepper or chopped up in salads. I like to combine hard boiled eggs with mayo and canned tuna for a Tuna-Egg salad that is delicious on crackers. (Tessa told me she subs yellow mustard for the mayo in her own healthy and equally delicious version.)

Hard-boiled eggs via an instant pot are better than regular stove-top boiling. The instant pot’s timer makes sure the eggs do not over-cook, and it is so (so, so, so, so) much easier to peel the shell off of an instant pot hard-boiled egg versus traditional methods. Do not ask me why, but it is the magnificent truth.

INGREDIENTS:
4-6 Eggs
1 Cup of Water

DIRECTIONS Pour one cup of water into the instant pot. Place 4-6 eggs on the trivet tray that comes with the cooker. Lock the lid, make sure the pressure valve is turned to close, and set the timer to six minutes. Push start and let the instant pot magic begin. When the timer sounds, release the pressure valve, open the lid, remove the eggs with tongs, and run them under some cold water. When it is time to eat them, the shell will crumble away with ease.

Roasted Potatoes

Tiny red or yellow potatoes are great to cook in the instant pot for a yummy side dish. Making potatoes this way also means there is no hassle with peeling or wrapping spuds in tin foil for the grill. Lately, I have been buying bags of “Little Potatoes – Dynamic Duo” at Sam’s Club and making my own version of roasted taters in the instant pot. They are a huge hit with my entire family.

INGREDIENTS

2 lbs of little round potatoes (red, yellow, or both)
Extra Virgin Olive Oil–enough to drizzle and cover bottom of instant pot
1 Tbls. of Minced Garlic
1/2 tsp. Rosemary Seasoning
2 Tbls. Margarine
1 Cup Chicken Stock
Ground Pepper to taste

DIRECTIONS: Press the “Saute” button on the instant pot in order to pre-heat it. Once the pot is hot, drizzle in the olive oil. Next add in the potatoes, minced garlic, and rosemary seasoning. Push the taters around in the pan and brown them for 8-10 minutes. After browning, add in the chicken stock and margarine. Next close and lock the lid, then program the pressure cooker’s timer for 12 minutes. Hit start and set the table while the potatoes cook to perfection. Once the alarm sounds, release the pressure valve and remove the potatoes with tongs or a wooden spoon.
*My children love smashing these potatoes into their plates and inhaling them. We sometimes get fancy and add toppings of salsa and sprinkle cheddar cheese.

Brats and Hot Dogs with Sauerkraut

My kids are great eaters, but a couple of them tend to complain about grill marks on their hot dogs. I know, I know. #FirstWorldProblems. Well, I was also that kid that preferred a boiled foot-long to one off the grill, so it is easy to get me to bend on this mealtime hiccup. Instead of blasting my kitchen with heat from my stove-top, my husband and I have started preparing hot dogs and brats in the instant pot. They come out juicier and it is also a super convenient way to avoid overcooking these meats to the point of a shriveled-up mess.

INGREDIENTS:

• 1 1/2 Cups of Water
• 4-6 Hot dogs *I always go for the Fairbury Brand “Tom Boy” Stadium Hot Dog
• 4-6 Brats *Lately my family has been digging pineapple and apple-maple flavored brats from our grocer’s deli.
• 1 14oz. can of Sauerkraut

DIRECTIONS: Combine all listed ingredients into the instant pot. Lock the lid in place. Make sure pressure valve is closed. Set cooker for 10 minutes and finish washing the dishes from last night. The alarm will sound and this easy main dish will be done. *Cooking with the sauerkraut gives the hot dogs and brats some very tasty flavor, plus it is easy to scrape away the strands so the kids do not flinch in disgust at the thought of having to eat sauerkraut. **Adding a can of beer to this concoction and less water is also a valid option.

Keeping It Simple

I like the Instant Pot because it allows me to make simple things in a more convenient fashion. I never need to serve a five course meal in my house. I pretty much cook the same things I always did pre-Instant Pot, but now I worry less about meat getting burned on a forgotten grill or a pot accidentally boiling over onto the floor.

What do you like about your instant pot?