I’ve been wanting to try Instant Pot cooking for a while. So to make that a reality, I bought an 8 Quart Instant Pot, scheduled a cooking class to give me a deadline for my first trials and started cooking!
My initial feedback: I love it for cooking meat. I made a beef short rib recipe and a lamb souvlaki recipe, and in both cases the meat turned out tender and flavorful with less than an hour. In the case of the short ribs, the entire meal was completed in one pot, which I love. I was not as keen on the results of cooking vegetables, as I felt the total time it took to pre-heat, cook and vent the high pressure cooking process was at least as much as roasting the vegetables, with less control of the final result. I had a complete fail with a rice recipe, so I’ll be doing more research and experimenting with that before doing another Instant Pot cooking class.
All that said, here is one of the recipes so far that I most successfully “vomFASSified” from Instant Pot Electric Pressure Cooker Cookbook by Sara Quessenberry & Kate Merker. I love their cookbook and highly recommend it for Instant Pot beginners and experienced cooks.
Sweet & Savory Carrots
8 medium whole carrots (about 1 lbs)
2 T. vomFASS Rosemary Extra Virgin Olive Oil
2 T. vomFASS Mango Balsam Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Onion Mustard with Chipotle
vomFASS Sea Salt and Indian Green Peppercorns, to taste
1 T. fresh dill, minced
Add olive oil, mango balsam vinegar, salt and pepper to Instant Pot. Slice carrots at an angle into ½ inch slices and add to the pot. Stir to coat carrots. Combine honey and mustard in a small dish, then drizzle over carrots. Place the lid on the Instant Pot and lock. Cook on high pressure for 3 minutes. Use “Quick Release” method to vent steam, then open lid. Press Cancel, then press Sauté/medium. Stirring often, sauté until juice thickens and glazes the carrots, about 3 minutes. Add dill to carrots before serving.
Nice job making these yummy carrots Andy!