I was lucky enough to go to the Propel Women’s conference this past weekend, spending an entire day listening to some POWERHOUSE women talk about how to get shit done. And I need to share with you the most important details I learned from them…
Because today we need to talk about something even MORE important.
My new Instant Pot.
Look. I’ve got a beautiful crock pot. I’ve got a rice cooker. I’ve got a steamer. I’ve got the STUFF, ok? This isn’t that. This is a whole new level of life-changing.
The Instant Pot, in short, is a crock pot that cooks things in half, a third, even an eighth of the time it takes to cook conventionally.
I did not believe it either.
But not only does it cook so much faster, it cooks BETTER. It’s fail-proof. You cannot dry out chicken. You cannot mess up your beef stew. Your hard boiled eggs will be the stuff DREAMS are made of.
Am I overselling it?
I DON’T CARE. EVERYONE NEEDS TO KNOW ABOUT THIS.
What is it? Is it magic?
Yes. Sort of.
The Instant Pot is an electric pressure cooker, only with less pressure than traditional pressure cookers. This means it doesn’t involve your stove and it’s far safer. There is a fair amount of automation (press the “poultry” button for chicken and then fold half a load of laundry because that’s about how much time you’ll have before it’s ready). There’s also some shortcuts and a learning curve, but it’s all Googleable (it’s a word).
My first meal was boneless, skinless chicken breast. And what do we know about boneless, skinless chicken breast? Say it with me.
“IT GETS DRY!”
I didn’t have any broth so I tossed in water and a ton of herbs with an onion. I set the pot for “poultry”. It took 5 minutes to heat up and 20 minutes to cook. No brining the chicken. No marinating. No covering or turning or basting. Just toss it all in the pot and wait.
It was freaking delicious. Moist. (Sorry, everyone who hates that word.) It was flavorful. It was all in one pot. With potatoes. Also perfect.
Next I did chicken parmesan with broccoli and garlic. So good.
Tonight was pot roast. Forty-five minutes for pot roast that tasted slow-cooked. I didn’t take a picture because everyone ate it faster than I could snap it.
The most beautiful part is that you CAN start anything you’re cooking early in the day and it will keep it perfectly warm without continuing to cook it until you get home. How does it do that? I DON’T KNOW. I DO NOT KNOW.
Eggs? Put them in with a cup of water for 12 minutes. Boom. Perfectly cooked with shells that fall off.
I don’t know where this pot was all your life, either. And I’m sorry it took so long for me to tell you about it.
No, I don’t work for Instant Pot. I just can’t deal with how amazing it is and I think everyone should own one. I’m going to be posting Instant Pot recipes as I find/create them, so follow along with your own IP if you have one.
I ordered my Instant Pot on Black Friday at the suggestion of a friend on Facebook. Regularly it’s $129.95. Now that I know what it can do, I would pay it in a HEARTBEAT.
There are also smaller versions that cost less. Mine is a 7-in-1 6 qt., which apparently means I can cook a whole chicken in 30 minutes and also make my own yogurt, so I’ll be trying that next… Different ones go on sale at different times. Right now the 6-in-1 6qt pot is a little less expensive for no real reason.
Tomorrow I’ll share something VERY inspiring and deep and memorable with you. But today. Today I just want you to know the Instant Pot is my Monday night savior.
Amazon 7 in 1 6qt pot (this one can make yogurt and the 6 in 1 can’t…)
Amazon 6 in 1 6qt pot:
Amazon 7 in 1 5qt pot (this one can make yogurt and the 6 in 1 can’t…)
Amazon 6 in 1 5qt pot: