With all the buzz in the last six months or so, you’d think that the Instant Pot was a brand new piece of kitchen equipment. In fact, Instant Pot Company, a Canadian-based company, was founded in 2008. The appliance itself debuted in 2010. Thanks to social media and huge deals from Amazon, though, Instant Pot has more recently become a sensation. There are user clubs on Facebook, bloggers who post Instant Pot-specific recipes, and vast numbers of postings on places like Pinterest and Instagram.
With that in mind, we thought we’d ask one of our members who uses Instant Pot to explain why she does and how it’s working for her. Jennifer Zirkle, who runs The Ginger Chef in Michigan, loves hers. Read on to learn what it helps her with. And enjoy her GF Beef Stew Recipe:
Following social media these days can be an adventure but if you’re following food trends on your favorite sites you’ve no doubt seen mention of an Instant Pot. These electric pressure cookers seem to be the biggest trend launching 2017 and home cooks are in love with them. They’re part slow cooker, part pressure cooker, part rice cooker and part saucepan. As a personal chef, they can be incredibly versatile and free up some much needed stovetop space.
I have been using my Instant Pot since September with amazing results. I’m working to become an expert in all of its many uses and I have found it to be such a time saver. My clients have reveled in the results of tender meats and stews that taste like they’ve been cooking all day. I’ve used it to make tender Osso Bucco, Wild Rice Chicken Stew, Beef Tips in Gravy, perfect Homemade Chicken Stock and even quick items like steamed green beans that turn out perfect. These little pots of magic combine the convenience of a crock pot with the speed of stovetop cooking. Perfect mac and cheese can be done in 15 minutes rather than 4 hours in a crock pot or even the multi-pan inconvenience of stove-top morney sauce and noodles.
Electric pressure cookers have many preset settings to choose from. Settings vary from model to model but most have a stew setting, rice cooker setting, beef, chicken, etc. Some models even offer you a customization tool to add more or less pressure or to add more or less time to each setting. For example, when making chicken stock, I set it to the “soup” setting and increase the time from 40 minutes to 100 minutes.
Recipes are popping up everywhere from Pinterest to even more reputable sites like Tasting Table https://www.tastingtable.com/cook/national/instant-pot-recipes-pressure-cooker?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial
I’ve taken several of my favorite crock pot recipes and cut the time by a quarter. I’ve even taken my gluten- free beef stew recipe and given it an Instant Pot twist. I’ve included the recipe below. I encourage you to schlep the extra equipment to your next cook day.
Gluten-Free Beef Stew for Electric Pressure Cooker
Yield: 2 to 3 quarts
2 pounds stew meat
2 tablespoons olive oil
3 tablespoons butter
½ cup rice flour
2 medium carrots, diced
4 medium Yukon gold potatoes, cubed
1 stalk celery, diced
1 small onion, diced
6 cups beef stock
¼ cup sherry vinegar
1, 10-ounce bag mixed vegetables
Salt and pepper to taste.
- Season stew meat. Set Instant Pot to “sauté.”
- Add olive oil and stew meat. Brown meat to develop flavor.
- Add butter and rice flour. Stir to combine.
- Add carrots, potatoes, celery, onion, stock, and sherry vinegar.
- Place cover and set Instant Pot to “Stew.”
- Let Instant Pot run. When finished cooking, let pressure release naturally.
- Uncover and add mixed vegetables. Add salt and pepper to taste. Let vegetables warm thoroughly and serve or freeze for later.
Are you using an Instant Pot for client service? What difference has it made to your cooking routine?
Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.
And if you are a member and have a special talent to share on this blog, let us know so we can feature you!