For home cooks that are just looking to make dinner, and not restaurant-quantity stock: bigger is not better. We recommend… Read More »
Want to have fun at your own barbecue party?!? Then, use our make-ahead pressure cooker recipes so you can join the… Read More »
As the presenter in of Instant Pot’s product videos, I’m often asked by readers which Instant Pot they should get. While most… Read More »
I’ll reveal four secrets to marvelous pressure cooker meats and share my best tips while we make two recipes: a savory Spiced Beef Stew and an easy Chicken Cacciatore.
The reality is that by the time the cooker has reached pressure, some meats will already be overcooked. So let’s take a look at what cuts of meats are best for the pressure cooker and the tricky ones.
Fresh meat can be 45-70% water. Plus, if you add 10-15% more liquid for brined and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking liquid for each pound of meat that goes into the pressure cooker.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there’s no going back. You’ll be left with a pile of dry, tasteless…
When I pressure cooked my first roast, I was so excited. But then, I couldn’t recognize what was on that serving platter! The roast had shrunken into a dark, tasteless, hard thing that…
A classic stew that showcases how the pressure cooker can give boundless flavor and tender meat by using few well-chosen ingredients and techniques.
The liquid appears to magically increase while pressure cooking this recipe, but – don’t worry – no one snuck into the pressure cooker to add more! Let me explain.
We’re going to steam some broccoli and then I’m going to show you a technique that will turn any package of frozen veggies into a delicious stew. But wait… there’s more!
Sigh… I have a confession to make.Not everyone is going to enjoy…
Steaming broccoli sounds simple, right? But, first, we need a steamer basket to steam them with!
This technique will work with any frozen vegetable. There’s no measuring, slicing or dicing, just dump and go!
How you open the pressure cooker is actually an important part of the recipe. Let’s review the four pressure cooker opening methods and…
Here’s a living list of pressure cooker recipes for one of the healthiest diets in the world: The Mediterranean Diet…. Read More »
Instant Pot’s newest model, ULTRA, not only re-designs the way we interact with a pressure cooker – but it can… Read More »
UPDATE 4/30/17: Although this pressure cooker model was originally launched as the “LUX 360” due to unforeseen circumstances, Fagor America… Read More »
Mid-April Instant Pot will release a total refresh of their most popular best-selling DUO, the DUO Plus! I’ve been playing… Read More »
Now’s the time to use up those packets of dried beans, stacks of rain-day tuna, archives of pasta and random… Read More »
Electric pressure multi cookers are having their moment, and it’s a mind-bending task to choose from the flood of literally… Read More »
The pressure cooker pickles chilies in 60 seconds – it infuses the seasonings and spices evenly while bringing out their… Read More »
This pressure cooker chili is a one pot meal made with items you can find in any pantry. The black beans add depth and the lentils add a little spice – the mushrooms tie everything together into savory, satisfying dish.
Multi cookers are often grouped with stove top pressure cookers because they have a program or two that cooks at pressure…. Read More »
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Tips and strategies for writing recipes scripts for the Instant Pot SMART multi cooker with BlueTooth.
Today, we’re pressure cooking beans! We’ll discuss the difference between pressure cooking beans straight from dry, versus soaked. I will… Read More »
Here’s a bowl of red kidney beans that I took right out of the package and put in the pressure cooker. Do you see how unevenly cooked they are?
Let me show you two ways to soak beans. The first one is the traditional overnight soak, and the second one only takes twelve minutes – that’s the quick-soak!
The pressure cooker hot sauce is technique I invented over FOUR years ago but its popularity endures. Watch how I make it – and don’t miss the photos in the comments from readers who’ve already tried it!