I've Joined the Instant Pot Fan Club

My kids and several friends have been touting the Instant Pot pressure cookers to me. I, however, was reticent remember the scary pressure cooker my mom had. It blew lentil soup all over our kitchen, and the green geyser was something that I still haven't forgotten 40 years later. We found lentils for years in the kitchen, and the ceiling required repainting after the steamy explosion.

So you can understand my reticence to revisit the pressure cooker. But after assurances that the new models had plenty of safety features to prevent geysers, I broke down and got one.

Ten-Bean Soup

After thoroughly reading my instructions, I decided to try a bean soup. These always take forever with traditional cooking methods. I got the 10-bean soup from the Denver's Women's Bean Project. This is a great soup and a great non-profit. If you've never heard of them, I encourage you to check out their products and their mission.

Women's Bean Project 10-Bean Soup

I did pre-soak the beans, although that wasn't necessary with the pressure cooker. I like my beans soft, so I took the time to get them ready. I followed the recipe for the soup and the cooking recommendations. The normal 2.5 hour cook time was reduced to 40 minutes. I didn't saute anything, just put it all in the pot. I will say releasing the pressure the first time is a little startling, but the geyser of steam was clean and safe.

Then the end result was delicious, so I decided to try a second dish (maybe the first was a fluke). This time I used the Mealthy App for the iPhone. It has healthy recipes for Instant Pots and other cooking methods. The best part is that it links to your Instacart to purchase everything you need for your recipe. So it makes it almost as convenient as the meal delivery services. I don't have the proprietary Mealthy Instant Pot, but you don't have to use it to take advantage of the app.

Teriyaki Chicken Wings

Next, I tried the Mealthy recipe for teriyaki chicken wings. The person who developed this recipe must have previous Asian cooking experience because the wings were amazing. I think they may be the best teriyaki wings that I've ever tasted. They were fast, easy and actually had sufficient sauce (a common complaint about restaurant or frozen wings). 

Teriyaki Chicken Wings

Chicken Wild Rice Soup

Finally, I followed another Mealthy recipe, sauteeing my vegetables, and then I combined the remaining ingredients. The one-pot potential for Instant Pot recipes is a major selling point. This soup is not a low-fat meal since it has cream cheese and half-and-half in it, but at least the rest of it is good for you. I wound up doubling the cooking time to 10 minutes since the rice seemed a bit al dente for my tastes. The end result was fast and wonderful. I was beginning to appreciate the rave reviews for Instant Pot cooking.

Chicken Wild Rice Soup

I will continue to explore the new pressure cooking. I like the improved technology and the available apps. I certainly enjoy the shortened cooking time, and so far I've been pleased with the end results. 

So, if you are a more seasoned cook and remember the old pressure cookers with their spinning knobs, the new pressure cookers have little similarity. If you haven't tried one, they seem to be worth the investment if you like to cook, but have little time for cooking and cleanup. And so far, I've had no green geysers!

Best Cooking Tip - Ever

I wish I had know this tip years ago. It solves a long-term cooking problem I've had that becomes even worse each Easter. The problem is how to peel an egg without tearing it to shreds? The answer? Stay tuned.

You see, I've tried numerous "tricks." Older eggs peel better than very fresh eggs, so I would buy eggs a couple of weeks in advance of when I would need them to ensure some "aging." But even this doesn't guarantee a smooth peel.

Salting the cooking water is another recommendation. But I never had any luck with that tip.

Running the eggs under water while you peel them brings moderate success if you can break the thin membrane under the shell and get water under it. Still, not a foolproof method.

So what is the answer? A pinch of baking soda in the cooking water.

Adding just a pinch of baking soda to the water as you cook the eggs makes the boiled eggs peel easily. I and others I know have tried this several times now and it works like a charm. No more ragged eggs. They peel smoothly and perfectly.

Oh, if I had only known sooner...

Muffin Mess

Filling muffin tins is typically a messy job. Spills on a muffin tin become rock hard after baking resulting in extra cleanup time. Even using muffin tin liners (cupcake papers) doesn't eliminate the mess caused by drips.

So what is the best way to fill those pesky muffin tins?

There are several options from using decorating bags or zipper bags with an end cut out to careful spooning.
However, the two options I like best are:

1. Use a cookie scoop. The scoop allows you to measure even portions and the release provides a drip free method for filling the cup.

2. Use a canning funnel. The funnel, with its large opening, is the perfect size to direct batter into a muffin tin.

Perhaps you have other solutions to the problem. If so, feel free to share them with us.