This recipe is one of my go-to lazy-cook dinners – especially helpful right now while I’ve been learning how to manage dinnertime with a newborn baby in the house! My back-pocket beef & veggie bolognese is lovingly known as “insta-spaghetti”, and while it’s not the same as your all-day ‘Sunday Sauce’ fancy bolognese affair, it is a filling, nourishing, very easy comfort food dish. The recipe combines grass-fed ground beef, lots of chopped mixed vegetables, canned tomatoes and whole-wheat pasta – all in one pressure cooker.Continue reading “[Instant Pot] Insta-Spaghetti!”
As I waddled through the third trimester of my first pregnancy, my attention turned toward strategies for make-ahead meal prep and easy-cooking plans to keep myself well-fed this winter when my life turned happily upside-down!
That’s right… the time has come for us to dish about Instant Pot Freezer Meals! As part of my post-partum food prep strategy, I embarked on a little project to store a lineup of five of my favorite freezer-friendly pressure cooker dinners. Today I’m here to share what I’ve learned along the way – and all of the recipes too, of course!Continue reading “[Instant Pot] Freezer Meals: 5 Favorite Make-Ahead Healthy Dinner Recipes”
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’ve been told that my grandmother cooked a famously aromatic pot roast made with coffee. Unfortunately nobody knows the recipe, so I imagined how I would like it to taste. Deeply savory, slightly bitter but countered with natural sweetness from onions, enhanced with thyme and bay leaf, and finished with a touch of syrupy acidity from aged balsamic vinegar. I gave it a shot, and it was love at first bite. Now, I am here to make sure nobody loses this recipe!Continue reading “[Instant Pot] Double-Decker Coffee Pot Roast + Butternut Mash”
It’s Double Decker Dinner Time! My favorite kind of one-pot wonderful balanced meal – there’s just something so satisfying about stacking and cooking two foods in one Instant Pot.
This easy recipe begins by using Instant Pot to saute a mix of seasoned grass-fed ground beef taco meat with chopped veggies. We stuff as much as we can into split bell peppers, arranged on a steamer basket – and whatever doesn’t fit is left in the pot and joined by a cup of quinoa. Both layers cook together in just one minute pressure-cooking time!Continue reading “[Instant Pot] Double-Decker Cheesy Taco-Stuffed Peppers + Quinoa”
Friends, I’m here to report a new discovery in the field of Instant Pot Double-Decker Dinners. This idea felt ridiculous – but it added up on paper, I couldn’t let it go, and it turned out to be true: we can cook linguine and clams at the same time in the same pressure cooker. It’s an Instant Pot Miracle. ✨
Layer 1 is dry pasta immersed in a buttery white wine sauce. Layer 2 is a basket of fresh clams, steamed over top, at once being flavored by the sauce below and also adding their own briny goods to the mix. After pressure-cooking together for just 4 minutes, we finish with fresh herbs and lemon juice and astonishment that a one-pot meal can seriously look like this.Continue reading “[Instant Pot] Double-Decker Linguine + Clams”
Broth is an ancient food. It’s been around as long as people have boiling food in water. Long-simmered stocks made from vegetables, meats and bones have a history of recognition for not only their culinary value, but also their nutritive merits. Humans have a long tradition of strengthening weak constitutions with broth, from its use by early nutritionists as an inexpensive protein-sparing diet staple for the malnourished, to everyone’s favorite cold remedy – chicken soup.Continue reading “[Instant Pot] Insta-Broth! The Art & Science of Pressure Cooker Bone Broth”
Today, we make a long overdue return to Double-Decker Dinners! This pressure-cooker recipe theme is all about finding the right combination of foods that compliment each other to round out a satisfying meal, and also happen to harmoniously take the same amount of time to cook together in my Instant Pot. This challenge never fails to pique my culinary imagination, so stay tuned – more experiments are in the works.Continue reading “[Instant Pot] Double-Decker Chicken Marsala + Parmesan Polenta”
I was never really exposed to Korean food growing up in Florida, but I learned to LOVE it after moving to San Diego. I lived and worked near the Convoy district, the city’s great wonderland of pan-Asian cuisine, and that’s where Korean barbecue stole my heart. Sweet, salty, garlicky, fragrant with toasted sesame oil, utterly addictive – especially when devoured ssam-style, in lettuce wraps piled with rice and lots of kimchi.
Bonjour, my friends. To begin this month’s pressure-cooking extravaganza (Insta-Pot-tober??), let’s kick off with something special: it’s French, it’s fancy, and it’s a double-decker one-pot wonder:
Layer 1 is the classic French braise featuring chicken, bacon, wine, vegetables & mushrooms: coq au vin. (ooh la la!)
Layer 2 is a basket full of quartered potatoes and whole garlic cloves, which happen to steam to mashable perfection in the same pressure-cooking time as your main course. (sacre bleu!!)
See category: Double Decker Dinners!Continue reading “[Instant Pot] Double-Decker Coq Au Vin + Garlic Mashed Potatoes”
Ropa vieja. Be still, my heart.
While I was studying to become a dietitian, I lived in Miami for three years. Moving to Miami can cause some serious culture shock, even for a Florida native, but I have to admit that crazy town has some perks.
Some of the best perks were getting to know Cuban friends and their Cuban FOOD. In Miami, I met some of the world’s nicest people who got me very well acquainted with Cuba’s rich culinary traditions. Cafecitos. Maduros. Picadillo. Pastelitos. And one of my personal favorites, ropa vieja, a classic comfort food that makes you feel at home whether you grew up eating it or not. It’s a flavorful stew made with peppers, tomatoes, and flank steak cooked low-and-slow until the meat is tender enough to effortlessly pull apart into long shreds that resemble the fibers of threadbare cloth, hence the name (ropa vieja = old clothes).