previous articles & recipes
Yes, the website has been around for seven years and, in that time, we’ve never, ever done a giveaway -shocker! … Read More »
The creaminess of this soup is in the texture – not the ingredients! I use one my favorite soup-thickening tricks to make this soup light yet satisfying.
The facts on whether pressure cooking is healthy if it destroys nutrients and how cooking under pressure affects nutrition. Scientific… Read More »
Interesting tidbits including data that’s been hidden by omission from just about anyone who has cited this study (including myself) to promote the nutritional benefits of pressure cooking.
Pressure cook a tangy and spicy curry right along with the brown rice in just one go by stacking the… Read More »
For home cooks that are just looking to make dinner, and not restaurant-quantity stock: bigger is not better. We recommend… 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 »
Here’s an easy and delicious way to get rid of 6 pounds of tomatoes in one fell swoop – you’re going… Read More »
…and here’s is why I’m not going to report the results.
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!