Instant Pot Eats Review

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My latest cookbook No Pressure was recently reviewed on Instant Pot Eats! Read the review here.

They also featured one of the recipes from the book, Vietnamese Brisket Tacos (pictured above).

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Instant Pot Eats Review

The Latest: Facebook Live and more

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I did a Facebook Live cooking demo in the Instant Pot Community Group this week, you can watch it here. I make Steamed Fish With Greens and Miso Butter and you can find the recipe here.

Some recipes from my new book No Pressure were also featured on Well + Good!

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The Latest: Facebook Live and more

Instant Pot Quinoa

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Quinoa is a relatively quick-cooking grain, but the Instant Pot makes it even faster. It’s also a very hands-off, heat friendly method—I don’t turn on my stove or oven unless I have to in the hot, hot summer. The IP makes quick and easy work of healthy quinoa without heating up my kitchen. Score.

Instant Pot Quinoa

1 cup rinsed and drained quinoa (any color)
1 1/2 cups water or broth
1 teaspoon oil
1 big pinch salt

Combine all ingredients into the Instant Pot and shake the inner pot to level the quinoa and make sure it is all submerged. Secure the lid and cook at high pressure for 1 minute. Use a natural release and fluff with a fork.

Instant Pot Quinoa

Pressure Cooking Black Rice

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Black rice (also known as forbidden rice) has come into vogue lately, and for good reason. It has a nice nutty flavor, a toothsome but tender texture, and it’s packed with nutrients. It also looks very, very cool.

Luckily, it’s also very easy to make in a pressure cooker (such as an Instant Pot). I have a recipe for Forbidden Rice With Grapefruit and Jalapeno in my new book (out May 1), but until then, here’s the basics of how to cook black rice:

Pressure Cooker Black (Forbidden) Rice
makes about 3 cups

1 cup black rice, rinsed and drained
1 1/4 cup water or broth
1 teaspoon oil
1 pinch salt

For electric pressure cookers: Cook at high pressure for 23 minutes. Use a 10-minute natural release followed by a quick release.

For stovetop pressure cookers: Cook at high pressure for 20 minutes. Use a 10-minute natural release followed by a quick release.

Pressure Cooking Black Rice

New Recipe Zine – Low Country Boil

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My new zine is out! It’s a recipe zine titled Low Country Boil. Each zine is hand-assembled by me and the cover and back page are hand-painted, making each one unique. Available at Skylight Books in sunny LA or online (via me) for $5. I’ll happily mail you one, just give me a shout!

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finished eating

finished add beer

finished low country boil

New Recipe Zine – Low Country Boil

Pressure Cooking Eggs

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I always make boiled eggs in the pressure cooker. It takes no time at all, they always turn out perfectly, and they peel easier than the traditional method. Here’s the basic method for pressure cooking eggs:*

  • Fill your pressure cooker with a little over a cup of water. Add the trivet or, even better, a steamer basket.
  • Add the eggs. You can add as many as you like, as long as they are stable (won’t fall over and break while cooking) and are not touching the sides of the pot.
  • Secure the lid and cook at LOW pressure. 4 minutes for soft boiled, 8 minutes for hard boiled.
  • Meanwhile, prepare an ice water bath.
  • Once the cook time is up, manually release the pressure and place the eggs in the ice water.
  • Once cool to the touch, store in the fridge or peel and eat.

*Cook times are for electric pressure cookers.

Pressure Cooking Eggs

Sweet Potatoes with Brown Sugar Topping in the Pressure Cooker

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Now that Thanksgiving is upon us, I thought I’d share a recipe from my last book for brown sugar sweet potatoes. I’m often struggling to figure out how to squeeze everything in the oven on the big day, so moving one dish to the cooker is a big help. The potatoes steam in the cooker before being sliced in two. Each half is topped with a brown sugar topping and quickly broiled right before serving. Lightly sweet with a little crunch on top, these sweet potatoes are a top-notch Thanksgiving side.

Sweet Potatoes with Brown Sugar Topping
from The Instant Pot Electric Pressure Cooker Cookbook
Serves 6 to 8

1 cup water
6 medium sweet potatoes, pricked a few times with a fork
4 tablespoons butter, cubed
1/2 cup brown sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 pinch salt

  1. Add water to the pot and place a steamer basket or trivet on top. Arrange the sweet potatoes on the basket or trivet. Secure the lid.
  2. Cook at high pressure for 12 to 18 minutes (12 for small potatoes, 15 for medium, 18 for large).
  3. In a small bowl, mix together the remaining ingredients. Use your fingers to press the mixture together until a crumbly topping is formed.
  4. Once the cooking is complete, use a natural release for 10 minutes followed by a quick release.
  5. Preheat the oven to broil.
  6. Carefully transfer the potatoes to a large baking sheet. Slice each in half lengthwise and lay cut-side up. Sprinkle each half with 1 heaping tablespoon of topping and broil for 3 to 5 minutes, until lightly crispy.
Sweet Potatoes with Brown Sugar Topping in the Pressure Cooker