Everyone on Facebook has been talking about the Instant Pot (IP). Even the NY Times food writer Melissa Clark wrote about it. In case you have somehow missed it, it's an electronic pressure cooker that can also be used as a slow cooker. There is a saute feature that allows you to saute your veggies or brown meats before using the pressure cooker or slow cooker functions.
Last fall I REALLY wanted one.
When Amazon had a one day special on them, I ALMOST bought one.
Jeff and I always discuss purchases, especially if they are close to or over, $100. He asked me if I "needed it" or just "wanted it." He mentioned that I already own a stove top pressure cooker and a slow cooker. It was definitely a "want." I really didn't want to find a place to store it either. Instead I decided that I should try to utilize my stove top cooker more often. For the past 30 years I have really only used it for veggies. Mostly green beans, winter squash, rutabaga & carrots.
Last night I decided to try an IP recipe for a creamy wild rice chicken soup, that was shared on Facebook, in my stove top pressure cooker.
I used the same cooking time and pressure reducing method that the recipe stated and the only thing I would change next time, is to cut my carrots bigger, because we like them a little firmer.
Once the vegetables, rice, chicken and chicken stock, have been cooked under pressure, the pot goes back on the stove and the milk/cream is added.
I welcome comments from anyone with an IP or an old style pressure cooker. I would love to hear about your experiences or favorite recipes.