Pumpkin cheesecake is a beloved Thanksgiving tradition in my family. Since I was a little girl, my mom has always slipped a cheesecake layer underneath her annual pumpkin pies… and everyone loves her for it!
The layering is essential, if you ask me. I am not satisfied with the mere pumpkin-flavored cheesecakes of the world, which homogenize together into less than the sum of their parts. This dessert shines from the contrast between rich vanilla cheesecake, and a pure, silky, spiced pumpkin custard layered on top.
If you don’t already know, believe it: Instant Pot is a secret weapon for effortlessly perfect cheesecakes. This fall, let your pressure cooker help you serve up this irresistible seasonal treat!
(Your Instant Pot can also help you make dessert even more special, with your own DIY homemade pumpkin puree… See: Insta-Pumpkin!)
Continue reading “[Instant Pot] Pumpkin Pie Cheesecake”
Today we examine Allium cepa, the humble onion, in a tale of two flavors:
Continue reading “[Instant Pot] French Onion Soup”
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!
Continue reading “[Instant Pot] Sundubu Jjigae: Korean Spicy Soft Tofu Stew”
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.
Continue reading “[Instant Pot] Korean BBQ Beef Roast + Ssam”
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).
Continue reading “[Instant Pot] Pumpkin Spice Steel-Cut Oats”
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”
This one is for all my friends out there who love Instant Pot as much as I do! This wonderful machine became my first pressure cooker nearly 4 years ago, and I’ve been testing recipes and posting my favorites here ever since. But lately, it’s been starting to drive me crazy that there hasn’t been a good way for readers to browse the growing collection and find what they’re looking for.
To solve that problem, today I’m launching my Instant Pot Index, a brand new corner of the site where I’m organizing and highlighting all things Instant Pot. It features a visual recipe index (!!!) organized by category, along with links to other handy resources like my user review, Instant Pot Pinterest board and my favorite tools/accessories. You can reach it from any page by using the new graphic link on the right sidebar, or the shortcut button on the site’s header menu.
To celebrate, you better believe I’m going to be filling out that fancy new recipe showcase! To start, I’ll be posting a new Instant Pot recipe every week over the coming month! Stay tuned for the first one later this week…
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.
Continue reading “[Instant Pot] Insta-Greens!”
“#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”