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.
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.
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!
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:*
*Cook times are for electric pressure cookers.
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
I’ve been making yogurt in my Instant Pot on the reg for years now. And while the method I wrote about a couple of years ago still works, I don’t tend to use it anymore. You see, I had a cheap jar break in the midst of making yogurt, and all it takes is your kitchen covered in hot milk and glass shards to make you rethink your methods.
Keep in mind that it was a cheap jar. I reused an apple sauce jar, and chances are it already had a small crack. If you use thick canning jars, you should be out of danger.
But! If you’d rather make your yogurt directly in the pot, here’s the basic method I use. It’s more convenient if you plan to strain your yogurt, Greek-style.