Happy new year to all of you! I’m thrilled to have received an Instant Pot for Christmas (thanks mom and dad!). Yes, I know what you’re thinking. Where has Alison been?
Yeah, I know. . . it’s been around a while already but sometimes I’m late in trying a new gadget or appliance. I sit back and let others try it out first to see if it’s a fad that’ll go away. I don’t want to rush into anything (like the air fryers that are out there). You know the old saying. . . better late than never!
I won’t lie, when I opened it I was horrified by it’s gigantic size. Not only is the inside vessel eight quarts but it has this outer shell which adds several inches all around. It’s also not the most attractive appliance out there and since finding a cabinet big enough to store it won’t be easy without a total reorganization, I’m stuck with it on my counter or floor.
As I pondered what to make to try this sucker out, I knew the first meal would be the test. It had to be pretty darn amazing or I would not be able to tolerate this huge eye sore in my kitchen. I won’t keep you waiting . . . my first go was with a chicken tortilla soup. Some leftover chicken breasts, onions, celery, corn, canned tomatoes and voila an amazing soup. Topped with tortilla strips, shredded cheddar, sour cream and diced avocado, this was an incredible success.
Since then I’ve made chicken noodle soup, beef stew, potato leek soup and other throw together meals. Good by slow cooker (sorry to say!) but this large, obnoxious item is a real deal solution for busy parents needing and of course wanting to make dinner.
What I like about the Instant Pot and what this magical cooking device does to my food:
- Crowd pleasing
I would get the large — 8 quart — one since you can always freeze the extra. Plus, you’ll be able to make a huge amount for company.
If you already have , plan Instant Pot, please tell us what you like to make and link to the recipe if you can! It’s cold out and I’m looking to cook something today!