If you live in Tennessee (or northern Georgia), I’ve got a couple of fun events coming up next month! Save the dates:
Feb 25: Talk, book signing, and probably a demo at the excellent Parnassus Books in Nashville at 6:30pm
Feb 26: Mastering The Instant Pot class with The Chattery in Chattanooga (details coming soon!). We’ll be making a three-course meal and eating it, plus it’s a fundraiser for The Chattery! No-Pressure will be for sale at a discounted price.
Stay tuned for upcoming dates in Southern California. Like and follow my Facebook page for up-to-date info about all events.
Before the year is done, I’d like to share a couple of festive recipes and some fun coverage of my events in the Spokane area. Most importantly, I’d like to wish you and your’s a very happy holiday and a fantastic new year!
I shared my recipes for Instant Pot Eggnog Rice Pudding and Spiced Chocolate Flan with the Spokesman-Review. You can find the recipes and read an interview with me here. Both of these recipes are holiday variations on recipes in my book, No-Pressure (it makes a great Christmas gift!!).
And here’s some fun coverage of the Top Chef Meets Instant Pot dinner I did with Chef Chad White (a 4-course gourmet dinner made entirely in Instant Pots!) and the class I taught at Second Harvest:
Last week I was in Spokane for a 4-course, gourmet dinner with Chef Chad White that we cooked up entirely in Instant Pots. It was a whirlwind, because in addition to prepping and and executing the dinner, I had four other appearances while I was there in a little over two days! Phew. More on that later.
One recipe from my book The Instant Pot No-Pressure Cookbook that I served while in Spokane was Cranberry Apple Cider. It’s quick and easy and perfect for the holidays, and the recipe is below.
6 cups apple cider
4 cups cranberry juice cocktail
3 cinnamon sticks
1/2 teaspoon whole cloves
1 orange, sliced
2 tablespoons brown sugar (optional)
1 handful fresh cranberries (optional)
Add the cider, cranberry juice, cinnamon sticks, cloves and orange to your Instant Pot. Secure the lid. Cook at high pressure for 8 minutes and use a natural release. Remove the whole spices by straining or using a slotted spoon. Add brown sugar to taste and serve hot garnished with cranberries (if using).
Last month I spoke to a fun group at the Arcadia Public Library about the Care and Feeding of Your Instant Pot. We covered buying an Instant Pot (and if you should buy one at all), different models, set-up, tips and tricks, cleaning and maintenance, and more. I also demo’ed a rice pudding recipe which is available below!
Instant Pot Rice Pudding Serves 6
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 30 minutes, plus cooling
1 cup short-grain white rice, rinsed well and drained 5 cups whole milk 2/3 cup sugar 1 pinch salt 2 large eggs beaten, at room temperature 1 teaspoon vanilla extract
Combine the rice, milk, sugar, and salt in your Instant Pot. Whisk together and secure the lid.
Cook at high pressure for 10 minutes and use a natural release.
Whisk the cooked rice and milk mixture well. Temper the eggs by slowly adding 1 cup of the hot milky rice to the eggs while whisking constantly. Add that mixture to the Instant Pot slowly, whisking the whole time.
Turn on the Sauté function. Whisk until the mixture is simmering and starting to thicken up. Turn off the Sauté function.
Add the vanilla and mix well.
Allow the rice pudding to cool. It will thicken greatly as it sits. Serve warm or cold.
Flavor ideas (add after cooling)
Chocolate-covered cherry: mini semi-sweet chocolate chips and chopped fresh cherries or dried cherries
Mango-lime: Diced ripe mango tossed in the juice and zest of 1-2 fresh limes
Cinnamon roll: 2 teaspoons ground cinnamon
Peach-almond: Fresh diced peaches, slivered almonds on top
I’ll be speaking at the Arcadia Public Library this Saturday at 11:30AM! Talk will include a live demo and samples, how to choose, use, and maintain your Instant Pot, and lots more hot tips and tricks. I’ll also have copies my book handy. Come say hi!