After a couple more years of living with Instant Pot, my old list of recommended tools has been overdue for a do-over. If you need a last-minute gift for the pressure-cook in your life – or if you’ve been recently bestowed with a fancy new multi-cooker, and perhaps an Amazon gift card burning a hole in your pocket – read on for the tried-and-true stars of my pressure cooking toolkit.Continue reading “[Instant Pot] Favorite Things: Tools & Extras to Get the Most From Your Multi-Cooker”
When I start cooking Korean food, I have a hard time stopping. Mostly because when I bring home a bucket of kimchi, I want it on EVERYTHING.
The last recipe I posted (Korean BBQ Beef Roast) is an old favorite in my house. After writing that up, I decided to finally tackle a new dish that I’ve been scheming to cook ever since first trying it in a restaurant a few months ago: sundubu jjigae!
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.
Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.
A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).
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!!)
In my last post on Food Prep Strategy, I mentioned the latest positive influence that Instant Pot‘s glorious set-it-and-forget-it convenience has graced upon my cooking routines… something I like to call INSTA-GREENS. Really, it’s nothing more than batch-cooking my leafy greens, but in my eyes it’s become an anchor of my weekly self care routine. A simple task that makes me feel like I am treating myself right.
“#1. Make a Lot of Soup”
This was the first directive scribbled to myself on a note titled “Foodprep Strategy,” a deliberate attempt at eating well and staying sane in this time of post-moving–new-life-upheaval. New year, new city, new kitchen, new climate, new grocery stores, new work-from-home transition, all around brand new routine.
In my disoriented state, emerging from a maze of cardboard boxes to hit the ground running as Dinner Captain once again, I turned to soup. Nourishing, crowd-pleasing, inexpensive, efficient to cook in large batches, quick to reheat, and warming for cold bellies… soup has been serving me well.Continue reading “[Instant Pot] Chicken Mushroom & Wild Rice Soup”
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).
This was a big week for my favorite pressure-cooking kitchen companion: can you believe that among all the super-sales on Prime Day, Instant Pot was the #1 top-selling non-Amazon-device item in the US? That means the cult following surrounding this multi-talented multi-cooker just grew by 215,000, and there are flocks of new fans that are just getting to know its time-saving/energy-efficient/flavor-boosting abilities. Welcome aboard, amigos! Let’s share recipes and celebrate with cheesecake.
In Instant Pot’s dessert repertoire, cheesecake is the unexpected star. What makes the pressure cooker such a good tool for this job? The high-pressure steam in the sealed vessel cooks the dense filling evenly, while the moist environment helps prevent the surface from drying and cracking. It’s the perfect storm for cheesecake perfection!
I’ve never competed in a chili cook-off, but if I did, this is the contender I would bring to the ring.
Since spying the recipe in an issue of Cooking Light years ago, it’s been a go-to for me and for Grant. I have to give him credit, as he’s taken the recipe on as his specialty – he really makes a mean pot of chili! And as much as I love to cook, there’s something extra-tasty about a home-cooked meal where somebody else does the home-cooking, am I right?
I was surprised to see mixed reviews on the magazine’s recipe post (different strokes for different folks, I guess!) but it’s my all-time favorite and makes an appearance on our dinner table several times every year (that’s a lot for a variety-junkie like me).
This chili has exceptional depth and richness from bitter unsweetened chocolate and smokin’ hot chipotle peppers. I make just a couple of tweaks from the original recipe: most notably, I cut back on the brown sugar (you could cut it out entirely, but I find that just a bit helps balance the heat and round out the tomato flavor) and I add a splash of vinegar at the end for brightness. I also prefer my chili with kidney beans over pintos, and usually only add a single can (but it can certainly accommodate another if you like it bean-ier).
In the recipe below I’m sharing my adaptations and instructions for cooking under pressure (in my case, with Instant Pot). If you’re not on board with pressure cooking, no sweat – we’ve made it plenty of times on the stovetop in a dutch oven before embracing the energy-efficient and flavor-concentrating qualities of my favorite electric pressure cooker.
I believe Instant Pot’s “chili” mode is set at 30 minutes, but for this recipe I’m satisfied with a quicker cooking time of 10 minutes using manual mode.
The beautiful thing about home cooking is that you can make it exactly how you like it – so cook it, tweak it, make it your own!