Garlic lovers only! Fifty whole cloves – half roasted until deeply caramelized, half left sharply raw before pressure-cooking – make this soup very powerful.
Because this recipe is made with hardy produce that stays available through the cold season, it is an excellent candidate to accompany your winter grilled cheese sandwiches after your freezer supply of Roasted Tomato Soup runs out. Instant Pot makes it easy to pressure-cook garlic, onion, herbs, broth, and soaked dry white beans into a creamy, fiery, satisfying soup.
Continue reading “[Instant Pot] 50 Clove Garlic & White Bean Soup”
Silky-smooth custard, salty-sweet caramel, pumpkin-spiced joy. This seasonal treat is a perfect fit for Instant Pot’s dessert wheelhouse – like we learned when we made Maple Espresso Creme Brulee and Greek Yogurt Cheesecake, high-pressure steam can be a very effective way to quickly and evenly cook any custard.
If you’ve never made caramel before, it’s an interesting reaction to observe. Upon heating pure sucrose, the sugar molecules begin to break down and their pieces get shuffled around to form a virtually infinite array of new and different compounds, each with unique flavors and aromas. This is why as caramel darkens, it gradually becomes less sweet and more complex.
Continue reading “[Instant Pot] Pumpkin Salted Caramel Flan”
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”
A good broth is a beautiful thing – a magical culinary elixir that extracts the hidden goodness from bones and other kitchen scraps… Food that would otherwise go to waste, but that still has deep flavor and powerful nourishment to offer.
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”
This is what I felt compelled to cook this week when, for the first time in my life, I got SNOWED IN. The three feet of snow that fell on my yard last Saturday came as a bit of a surprise – the forecasts predicted only a fraction of what arrived that day, and they also didn’t tell me it was going to keep dumping more all week. Can’t say I ever expected to see that happen this first winter in our new home on the Olympic Peninsula, famously one of the sunniest places in the Pacific Northwest which historically averages only 2 inches of snow annually. Out of my element, I set up camp in the kitchen.
Continue reading “[Instant Pot] Loaded Potato & Cauliflower Soup”
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”
Beta vulgaris: the common beet. Uncommon points of interest in this plant’s biochemistry include: Continue reading “[Instant Pot] Insta-Beets!”
Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.
Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…
Continue reading “[Instant Pot] Roasted Tomato Soup”
Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!
Continue reading “[Instant Pot] Maple Espresso Creme Brulee”