We got an Instant Pot for Christmas last year. It is fabulous. I highly recommend getting one. I have had a regular stove top pressure cooker for several years and it is also great (seriously, I can cook a fall -off-the-bone whole chicken in 20 min). But…it has to be monitored. The Instant Ppot is hands-off, walk-away easy!
We have tried all sorts of dishes n the Instant Pot and even spaghetti comes out great…not a mushy blob of gooey noodles and sauce. Now, I know boiling noodles and adding sauce is not labor intensive rocket science, but…when you are trying to feed four kids while getting two ready for sports practice, hands off is a life saver!
Now…this is not a recipe for spaghetti…or any other kids of noodle dish, but it does highlight another great aspect of the Instant Pot. Cooking vegetables that normally take a while to get tender, quickly and packed with flavor.
Just add everything to the pot.
Close the lid and hit the button.
Your work is done 🙂
We served this over brown rice for a complete meal.
- 1 T soy sauce
- 1 T rice wine
- 2 t Asian sesame oil
- salt (to taste)
- ¼ t ground pepper
- ¼ t sugar
- 1 t olive oil
- 1T minced garlic
- 1 T minced ginger
- 1 pound kale (I used the pre washed and cut bagged kale)
- 4 orange/red bell peppers, cut in 1/4-by-2-inch slices
- ¼ c minced red onion
- ¼ c coarsely chopped cilantro (optional)
- Cooked quinoa, brown or red rice, or rice noodles for serving
- In a small bowl, combine the soy sauce, rice wine, and the sesame oil. Combine the salt, pepper and sugar in another small bowl.
- Set Instapot to “Saute”. Add oil, garlic, and ginger, and stir-fry for no more than 10 seconds (until fragrant). Add the kale, bell pepper, and red onion. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture.
- Set Instapot to “Soup” setting. Close lid.
- When timer is done and pressure has normalized, remove lid, stir in the cilantro, and serve over rice, cooked quinoa, or rice noodles.
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