Last week, I did something I don’t usually do. I hopped on a kitchen gadget bandwagon. Now that’s not to say that I don’t have kitchen gadgets- I do, but they are always something that I KNOW I will use. My immersion blender and panini press are VITAL TO MY EXISTENCE, YOU GUYS. Anyway.
I bought an Instant Pot. Not even just a base model- I got the big one with the high and low presser abilities because I WANT IT ALL. As a working mom with a new baby, I have a lot going on right now. So much going on that I literally don’t have time to put something in the Crock Pot in the morning before school drop offs and work most days. This was the appeal of the Instant Pot to me- all the convenience of a crock pot but it in a FRACTION of the time. Throw all the things in there and walk away for an hour (or less!) and you have a meal that has depth of flavor and good texture.
So I bought it and I tried it. And I love it.
Yesterday I made a variation of Nom Nom Paleo’s Kalua Pig , I did everything she said but added some other seasonings. It was AWESOME. I did run into a timing snag because (as usual) I just started using the darn thing instead of reading instructions. I had to seat he sealing ring better so the pot could come up to high pressure, but it took me a hot minute to realize it. After that, it was smooth sailing. AND THE CABBAGE. The cabbage was so good. It was all so good that I didn’t take pictures. Oops. To make up for it, I also used it today to make my lunch.
Here are some photos of the yummy (going out of date) chicken breast that I cooked in 10 minutes in my Instant Pot.
First, I took a picture before I started, obvi. Then I seasoned my chicken with salt and some good ole’ McCormick’s Montreal Chicken. Because it’s good.
Second, put the lid on and punched the “Manual” button and set the timer for 10 minutes. I could have probably done 8 minutes, but I’m paranoid about chicken, especially when it’s going out of date.
I set the little vent knob on top to “sealing” which allows the pot to come to pressure. Once it has come to pressure, the silver indicator button will pop up and seal the pot. The countdown will then begin! I just walk away at this point and go back to my life.
Once it beeps, I let the steam out- KEEP YOUR HANDS OUT OF THE WAY. This thing spouts off some SERIOUS steam, so be sure not to reach over the valve when releasing pressure. Then slice, chop, and eat! Or save for chicken pot pie.
While I am not being paid by Michelle, I’m about going to make my second reference to her and say that I’m using this chicken to make Nom Nom Paleo’s Madras Chicken Salad which is also Whole30 compliant! And it’s my favorite, ask anyone.
Here is also an obligatory photo of my offended chickens. They get salty when I eat chicken or eggs. Or both.