I love my Instant Pot. There I said it. When I first got it, it was on a whim and I wondered if I’d get sick of it after all the online hype had died down. Well, the hype appears to be over and I still use my Instant Pot at least a few times a week.
You toss in some ingredients, set the timer, and then presto – dinner’s ready! You don’t need a lot of oils or other fats, so you can make good choices for your food that will help you lose weight.
Instant Pots come in 4- 6- and 8-quart capacities. The one I have (and the one I linked to) is 6-quarts and it is just the right size since I cook for myself and a few others. The only time I’ve ever wished I had the 8-quart was when I was making chicken stock, and my friend who mostly cooks for one has the 4-quart. There’s a size for everyone.
Making low-calorie meals couldn’t be easier. Do you enjoy snacking on hard-boiled eggs but hate preparing them? Make 18 or more hard-boiled eggs at a time in the Instant Pot.
Not only can you use the Instant Pot for quick Pressure Cooking, it also can be used as a Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer.
I make brown and white rice in mine all the time. I portion it out and put single servings in the freezer. That’s one less dish to worry about on busy weeknights.
If you have any slow cooker recipes lying around, you can easily cook them in the Instant Pot on the slow cooker setting. Then you only have to make room for this one appliance instead of two.
I use the sauté function for two things mostly. I caramelize onions and I brown meat. Sometimes I do both in the same recipe, and the Instant Pot handles it with ease.
Every year at Christmas I use the keep warm function to keep my Wassail warm and toasty all morning long. It makes the house smell great too!
Do you have an Instant Pot? Are you thinking of getting one? I recommend it highly – do you have any questions for me?
