Tag Archives: Instant Pot

Just gotta utilize my Instant Pot

Yepp that title really said it all. That’s what I always think whenever I read a recipe or want to make something. How can I do that in Instant Pot. Not that I hate my stove,  no no no. Don’t want to let the stove heard that. I still need her for my baking, or baking. But she is a look hot, not in a good way I guess, that every time I turn her on my AC decided to work harder to compete with her.

So this Saturday, me and my friends decided to join a cooking class which were organized by the Indonesian Community of Dallas. There were 50 people came. The house was packed as all of us ladies gather around the kitchen island to watch how to make 3 Indonesian delicacies. 

We started with meatball known as baso sapi. Made of a mixture or ground beef, seasonings, tapioca starch,  egg white. They mix them by hand.  I, the lazy me, on the other hand, every time I make this I utilize my gadgets. So I am making the meatball today using my own way of making it. 

The only different I notice was I added nutmeg and fried garlic to my mixture.  

First started.

After a couple minutes 

See my tools in action.

Ready to be rolled 

You can squeeze it in between you thumb and fingers to form the ball before dropping them into hot water. Or use 2 teaspoons to form the balls. The last ia my preferred way. 

Here is the meatballs. It is done when it start to float, give it a couple more minutes before strained them. At this point, they can be serve with broth and noodles or freeze for later use.  Since I have made this last week, I am going to juat freeze them.

How do I use Instant Pot? Well I boiled the water in the pot and using sautee function.  All meatballs done is less than 1 hour. I used 2 lbs ground beef. 

The other dish I decided to make after class was kue lapis pepe or tapioca starch layer cake. My childhood sweets that I like. I used to eat them layer by layer, pulling each chewy layer until the last part. This delicacies are available in so many different names from each countries in Asia. I learned that Vietnames, Thailand, Philippines, Malaysian, Indonesian and some others have a very similar dishes. And this is one of them.

It is so pretty, translucent looking layer cake made of coconut milk, sugar, tapioca starch, rice flour, water and vanilla. 

I mix all ingredients in my vitamix so that I don’t have to whipped them by hand. And steamed them layer by layer in my Instant Pot. 3 minutes per layer. I tried using high pressure 3 minutes it was looking like a bubble when I open the lid. So I decided to use the steaming function, but changed to a sautee method and using a rack to put the pan and glass lid covered with kitchen towel so that nothing will drip on the cake. I made it in 3 colors, white, green and the top layer is red. Just like I remember this cake growing up.

It was so good, not too sweet, chewy and fun to eat.

The mixture

After steaming, cooling down.

Here is the cake.

My Instant pot or should I say pots? They are busy this weekend.  I also made chicken porridge for dinner. Another dumped and walked away kind of meal. 20 Minutes, done and keep warm until we were ready to eat. And had a little bowl leftover for my breakfast. 

Ready.

Minus the Chinese crullers, cakwe for the topping.

Well now I have to figure out what we are going to eat for lunch.  I better go and get busy with my kitchen tools and make a quick late lunch for my boys.

Spanish rice and chicken stew 

I wasn’t sure what to call it. I just whipped dinner in 30 minutes, 10 minutes prepping, 30 minutes thinking about what to cook the whole way home from work. That’s  pretty much my routine. I can’t  follow meal plan, I am more of oh I have this and that let’s make this 😂😂. Even recipe, I can’t  even follow a recipe as is. I have to always make my own twist. Sometimes when I cook, I just throw this and that to the pot and be done. My habit taking picture of my food did not help as I did not write down what I did. So I found myself staring at the pictures and try to figure out what I did. How to make that. 

Now I am better with adding what I do as I make something.  I use this blog as my journal of my cooking journey. 

This meal tonight ended up less than $10 … again. I have a whole young chicken that I bought for $6 and only uses the breast part in this recipe. The rest is just canned tomatoes, tomato paste, seasonings, onion, garlic, rice, frozen peas, chicken broth which I made in Instant pot and freeze tons of them.

Here is the list of ingredients:

  • 1 whole bone in chicken breast
  • 1 (14.5 oz) canned diced tomatoes 
  • 4 cloves of garlic, crushed 
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper

Dumped everything  in instant pot. Closed the lid, sealed the vent, press manual 30 minutes. Once it beeped,  let it sit for 10 minutes before release the little pressure left and shred the chicken,  take the bone  out. I use 2 forks and shred them in the pot.

Now while the chicken  cooking, I started my rice. Into the pot, all ingredients for the rice below. Closed the lid, sealed the vent, press manual 4 minutes then once it beeped let it sit for 6 minutes. Then fluff  the rice. 

  • 2 cups jasmine rice,  coz that’s  what I have and love
  • 1/2 cups diced tomatoes
  • 1 tablespoons tomato paste
  • 1/2 small onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoons salt
  • 1/4 cups frozen peas
  • 2 cups chicken broth

Serve the chicken with the rice and topped with shredded cheese and a squeeze of lemon juice.

My 11 years old had second. He even finished his dinner before I finished mine. So I guess dinner was a truly winner winner chicken dinner.

Instant love

Yes it was instant. I fell in love with my Instant Pot ever since we met. We have made a lot of wonderful meal together. So tasty and fast that we have so much time to get to know each other better, every second we spend together.

One of our favorite thing to make, besides millions on them, is spaghetti. The fact that it only takes 8 minutes cooking under pressure and for this wonderful plate of spaghetti, what can I say…just wonderful.

Some people complain that it was actually cook longer than 8 minutes. True! 8 minutes when it start cooking. Does not include the time doing the mis an place a.k.a. prepping the ingredients ready for cooking.

What do we need?

2 lbs ground beef that we open the package and dump in the pot.

Then chopped 1 small yellow onion and 5 cloves garlic and dump these 2 in the pot along with the beef.

Then peeled and diced 5 carrots, mine was skinny so I used 5. You can do 2 big ones.

Pour 2 tablespoons olive oil to the pot.

Other thing we need are, 3 tablespoons tomato paste, 1 big can of tomato puree, 1 cup red wine, I am using merlot. 1 cup of water to 2 cups if you want more sauce.  

And of course the spaghetti, 1 box. Not gonna be spaghetti without it. We will be just making bolognese won’t we.

The seasoning are 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons oregano, 1 teaspoon nutmeg, 1 teaspoon white sugar.

See all in the pot, meat, onion, garlic and olive oil. Press sautee and cook until beef are cooked and the onion softened. Then add the diced carrots.

Stir the pot. Wow that does not sound nice lol. Add the tomato paste, seasoning and give it a stir to combine the whole thing.

See they are mingled at the party in the pot. Now it is safe to have the tomato puree entering the party.

Once the tomato puree and water dropped into the pot, turn the Instant pot off, add the spaghetti in and kind of push them down so they are covered with the sauce. 

Closed the lid, sealed the vent, press manual and adjust the time to 8 minutes. When it beeped, your food is done. QR, release the pressure by opening the vent. Give them a stir again and serve.

One pot got dirty, one chopping board, the house stays cool, I have time to catch up with tv series while spaghetti and the sauce cooking at the same time, my boys happy… why not making spaghetti in the Instant Pot??? why? why not?

Beef in red wine

Last week I scored when I grabbed this big block of brisket for $18. I cut them up into 4 pieces that I know I can do 4 dinners. So Thursday afternoon after stopping by at Wholefoods and found some sale on merlot and sauvignon, I thought I would do my own version of beouf bourguignon. 

I cut up my beef into big chunks. Seasoned with salt, pepper and thyme and flour. I do this in a bowl and just toss them until all coated. 

Cut a medium onion into 8 pieces, chopped 4 cloves of garlic, cut up 5 slices of bacon. And let them all dancing in the Instant pot with a splash of olive oil until bacon crispy, take the bacon out and use the oilin the pan to browned the meat. Set aside, add white mushroom that I cleaned and tool the stem off. I used 1 big container of it. Add 1 cup of merlot, 1/2 cup beef broth, 2 tablespoons tomato paste. Stir well, scrape the bits on the bottom told the pan from the bacon and the meat. Add salt, pepper as needed.

I then put the meat back in the pot, toss them around and add sliced of 5 carrots. closed the lid, sealed the vent, press manual 40 minutes. 

It was a look tender but not fall apart that I can still grabbed with my girl.

I think this one is a keeper. Would be good with a toast of french baguette or mashed potatoes. I can not stop drinking the broth. So it is another less than $10 meal for us. And since hubby skipping dinner, we actually have the leftover for dinner on Friday.

Instant Brisket

Over the weekend, I grabbed a big giant pack of brisket that was on sale for $18 and I know I can cut them up into 4 or 5 big pieces. Meaning 5 different meals. I have been shopping at Aldi, Sprouts, and Wal-Mart. Every time I go to Aldi, I always got a full cart of produce and meat and other stuffs like bread, pasta or egg and each time it cost me around $60, which will be almost double if I go somewhere else.

Now Brisket. I am not going outside to grill or smoke them. Not in the almost 100°, or maybe it has reached 3 digits, weather.

I have this image of sliced brisket on top of fluffy mashed potatoes. It had been a week y’all! The struggle is real 😂😂.

Still today I was debating if I should do the brisket or chicken. So I use my life line,  I phone a friend. Not literally phone a friend. I asked my husband, Beef of Chicken for dinner. Thought would be better to ask him rather than play rock paper scissor between my left and right hand. He said Beouf.

The challenge is to have dinner ready in an hour. Start by the time we get home. While I was still at his office waiting for him to finished his work. Searching for ideas with no luck.

5 pm he was done. We drive home, passed IHOP who was calling my name for their $0.59 stacked pancake for today only deal. But the parking lot was packed and I saw people outside waiting. 🙄Nah…brisket it is. But what am I gonna do? I have no idea what to make out of that brisket at home.

Got home, dragged that huge piece of meat from the fridge. Cut the portion I want to cook today and cut the rest and store in vacuum pack and into the freezer.

Instant pot going to be my next life line.  I know I want to make some sort of rub and brown the meat. Drizzle olive oil into the pot. Press sautee and let it heat up the pot and oil. While that is getting warm and fuzzy feeling in the pot, I mix my rub. Coconut sugar 4 teaspoon, salt 2 teaspoons, 1 teaspoon black paper, 1 teaspoon thyme, 1 tablespoon onion powder, 1 tablespoon garlic powder and 2 teaspoons smoked paprika. Mix and ru it all over the meat, which I pat dry first. Take the coated meat, and lay it down on the warm fuzzy oil in the pot. Fat side down.  Until all side brown. Pour in around 2 cups beef broth to deglazed the yummy bits from thw meat and the rub. Lay it down fat side up now. Closed the lid, sealed the ring, press manual 60 minutes. When it beeped, let it NPR, Natural Pressure Release so that the meat will still be moist.

While they are mingled in the pot, I started peeling my potatoes, cut them up in the same size for every pieces. I am using 3 huge yellow potatoes and 3 little ones. Put them all,1

after wash and rinse, into the pot. Pour some chicken broth just enough to cover the potatoes around half way. Add salt, pepper, and 2 cloves garlic, crushed.

Closed the lid, sealed the vent and manual 8 minutes. It will take time to get to pressure. I figured they will be done at around the same time. When I started my potatoes cooking, the beef was at 37 minutes left  And the potatoes pot was beeping when the beef still had 9 minutes.

I took the potatoes pot out after QR, add butter after draining some of the liquid out.

You don’t want to drained them all. You want some liquid left but not much. Ok added 1/4 stick of butter and 1/4 stick of cream cheese.

Mashed with potato masher and use spatula to mix or fold the cream cheese and butter until smooth.

Was done with the masher, wash it and my other pot with the beef already beeped and the pressure released.

Took the meat out and sliced them. Press sautee to reduce thw sauce. But I was impatient and did not reduced the sauce much. Scoop some mashed potatoes on the plate, arrange the beef, drizzle some of the sauce or put as much as you like.

I like mine with lots of sauce. My husband like it with just enough sauce. Everyone like it different way and that’s ok 😊.

Both my husband and my son approved this Instant Brisket.  Note to myself, next time add liquid smoke. That’d be great

Chicken salsa Verde 

Well, I guess I keep everything on my Facebook album for all the stuffs I cook. I was looking for how I made this chicken salsa Verde and could not find it here. It is my son’s favorite. I usually serve them with cilantro lime rice. He does not really like rice plain, but this cilantro lime rice…boy he loves that.

Ok there’s 2 way of making this chicken salsa Verde, which also good with pork. The cheating way is using jar salsa Verde. If I do that, I usually use 1 jar with 2 bone in chicken breast. And that’s it. Put everything in, manual 15 minutes, done. Just have to shred the chicken breast and put them back into the sauce. Add 1 tablespoon fish sauce and you are super mom, at least for my son. 

The long way to make it, hahaha longer way because it is all from scratch and the preparation takes longer than open the jar. But it is so worth it. 

Into the pot:

1 onion sliced

3 garlic smashed

5 tomatillo quartered

2 Anaheim pepper seeded if you don’t like too much heat, this goes for all pepper below. 

3 seranno pepper

1 or 2 jalapeno

2 chicken breast bone in

2 teaspoon salt

1 teaspoon pepper, I like white pepper 

1 to 2 teaspoon cumin 

Next ingredients for after it’s cooked:

Handful of cilantro

1 tablespoon fish sauce

All in the Pot, no water because the chicken and all peppers and onion will release the juices under pressure. Who doesn’t lol. 

Closed the lid and vent and press manual 15. 

When it beeped, let it sit until all pressure is gone, open the lid, take the chicken out and you can shred them. Before you put them back in the pot, add a handful of cilantro and a tablespoon of fish sauce. Use a hand blender or dump the sauce in a blender and blend until smooth. Put the chicken back in the sauce and serve with cilantro lime rice with sliced avocado, cheese.

For the cilantro lime rice, cook the rice of your choice as you would your rice.  I like jasmine rice equal mount of rice and water 12 minutes in Instant pot. Usually I do 2 cups rice with 2 cups water. Once it is cooked, add 1/4 cup fresh squeezed lime juice, a pinch of salt and a handful of chopped cilantro. Toss them and serve with the chicken salsa Verde on top.

I think you can easily make this in the crock pot, though I highly suggest you get the Instant Pot. I am affiliated with Amazon so if you decided to purchase by clicking on the link I gave you, then I will get a little percentage,  not big, just enough to cover my blog maintenance fee.

Imagine cooking time 4 or 8 hours in crockpot being reduced to 15 minutes? Can’t beat that. And it is fresh ingredients. By using the pressure cooker, the nutrients is trapped inside the food and it is also packed with flavor.  Try it, you won’t regret it. It does take time to come to pressure and for you to get to know each other and how pressure cooker works. It is not a matter of wiggling your nose and it’s done. Think about ribs, my best one that my son love is the one I did in crockpot for 8 hours. He loves that and did not want ribs from restaurant anymore. He said they are not as tender and flavorful like mine. Then I made them in Instant Pot for 25 minutes and just brown under broiler, just to get the charred…finger licking good it was. Oh here is the ribs we just had couple nights ago.

And last night we did wings and drumstick with honey garlic sauce in 10 minutes.

And tonight, chicken tortilla soup in the menu. I think 15 minutes as well. We’ll see. And I will post the recipes for the ribs, wings and chicken tortilla soup later.

Meatroll

Had a semi productive day yesterday and today. Had a good meeting with client and stayed until 4 in the office with so much work done. It was pouring when I left work, then stopped and poured again. Stopped by at Wal-Mart after picked my husband up. I went in to get stuffs for my cake order. By the time I was done shopping, it was madness. Soaked wet to get into the car. Umbrella did not even work its purpose. 

Stayed up until 2 am working on the cake. It was a last minute order. I saw a post on next door app. Someone looking for a cake decorator. So I offered to help as they have not find anyone to do it for them after couple days they posted. Just basic cake with a mix of 3 different flavors, chocolate, strawberry and vanilla. With buttercream and water color effect in the 2 colors theme on the sides and flower decoration in blue and pink. So here it is.

Delivered the cake today. Hope they like it. 

Dinner time just creeping on me. I was watching tv and saw the time it was 6:24. Oh boy..what’s for dinner? I hate to suggest take out since we did yesterday. 

I know I have ground beef in the fridge, so I thought, meatloaf. I have potatoes and carrots. No greens though. Mix my meatloaf in kitchen aid.

2 lbs ground beef

4 eggs

2 teaspoons Salt

1/2 teaspoons Pepper

1 teaspoons Nutmeg

3 tablespoons worchesthire sauce

2 tablespoons ketchup

1/2 medium yellow onion chopped

1 garlic finely chopped

2 pieces bread cut up into small pieces

1/2 cups milk

All mix well in the kitchen aid with paddle attachment.

Shape them into the loaf and spread sauce on top. Well, that was the plan, until I could not find my aluminum foil loaf pan nor the aluminum foil. Hummm what to do? I have parchment, so I thought … roll them into log. I divided the mixture into 4 and rolled on the parchment and twist the end. Stacked them on the rack in Instant Pot and add 2 cups water under the rack. Closed the lid and vent and press 25 minutes. 

Well since I can’t put the sauce on top of the meatloaf..errr..meatroll, I decided to make the sauce and drizzle on top the rolls after it’s done cooking. 

Sauce is a mixture of 1/4 cup ketchup, 1/2 cup worchesthire sauce and 3 tablespoons brown sugar. Heat up 1/2 stick of butter and sauteed 1/4 medium onion finely chopped until translucent, then add in the sauce mixture. Cook until bubbly. Turn heat off and set aside.

By now the meatroll is almost done. Time for the potatoes and carrots. Peeled the potatoes and carrots, washed and arrange them in the pot. Add water just enough to cover the potatoes half way. I did both whole, not cutting them up. Thought I’d just cut them up when they are done. Closed the lid and vent. Manual 3 minutes. Just to cook the c carrots first. When it beeped, release pressure, take carrots out and closed the lid again and run manual 5 minutes to continue cooking the potatoes. 

They were done at the same time.

Took the meatroll out, unwrapped and sliced. Arrange on the plate with the carrots and potatoes.

Drizzle the sauce over meatroll, add salt and pepper on the veggies. I did it on purpose not adding any seasoning for the potatoes and carrots so that I can share some with Max the puppy.

It was so filling and good. My boys both had clean plates, I mean cleaned. Meatloaf is one of our comfort food. And meatroll too hahaha. Definitely a keeper. 

Mac and cheese 4 minutes

Comfort food..when it rains outside, the dark sky and all the good stuffs that comes with the rain, all I can think of is snuggle and comfort. 

Mac and cheese is one of the food that I love. I used to grab the box because it was so easy. However, ever since I had a craved for it at work one day, and the easiest way is to walk to Walgreens and grabbed the Instant, microwaveable Mac and cheese, I never do it anymore. I got a bad headache after eating that and checked the sodium on the box, I almost fainted.  Never again. 

Then when I started my love story with Instant Pot and figured out I can make Mac and cheese in 4 minutes from scratch, no more instant boxes. This is instant and from scratch..beat That!

So, my son had been asking for mac and cheese and he got it. I like trying different kind of cheeses. This time white cheddar. 

All you need are these below. 

These group goes first in the pot:

16 oz box of elbow macaroni

4 cups broth or water

1 tablespoon mustard

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter

2 cloves garlic crushed.

These goes next:

1 – 1 1/2 cups heavy cream or milk or evaporated milk, I prefer heavy cream. 

2 cups shredded cheese, we love white cheddar. Kraft has a new one smoked bacon cheddar which is good too.

Topping:

4 tablespoons butter

1 1/2 cups panko bread crumbs 

1 tablespoons dried parsley

1/4 cups grated parmesan

So here how I made ours.

Put Mac, broth, butter and seasoning in the Instant pot. Closed the lid and sealed position for the vent. Then press manual 4 minutes.

In the meantime, make the topping. Melt the 4 tablespoons butter, I like to add 1 clove garlic, crushed sometimes. Add dried parsley and Panko bread crumbs,  keep stirring until golden yellow on medium heat. When it started turn golden, add the parmesan keep stirring until all golden brown. By the time the topping is done, you will hear the beeping from the Instant pot. It is ready. Gradually release the pressure. Why Gradually? Sometimes when you cook starch, it could squirt foam so you want to watch it.  That’s why opening the vent gradually is the way to do this

Now you are done, turn it off and press sautee function. Add the next ingredients, which are heavy cream and cheeses. Stir until cheese melted. This will take less than minute. There you have it. Scoop in a bowl and topped with the bread crumb topping mixture. How easy is That?

Try it! You won’t use the box anymore or that fake cheese :).

Parmesan mushroom risotto in Instant Pot + shrimp 

Risotto, that dish somehow scares me. Not that I don’t like it, but it is a dish that always been broadcast and finicky, hard to make, hard to get the right consistency. And that was on food network, every time I watch someone making them, the chefs always make that comment and critics. So when I heard people make risotto in Instant Pot, I wasn’t jump into it right away.  7 minutes, really? in instant pot? I personally doubted that. My friend been telling me how good it is when she made it. And I wasn’t convinced still. I have bought the Arborio rice, sitting in my pantry, staring at me every time I open the pantry. I bought the ingredients and ended up using it to make something else, over and over again. 

One day, I bought a big jumbo shrimp at a very good price and was delivered to my house, 10 lbs of them. And I have baby Bella mushroom in the fridge. So I thought heck..why not trying it. So there I went to the kitchen,  open the pantry and face my nemesis, the Arborio rice.

In the pot, 3 tablespoon butter and 2 tablespoon olive oil, 1 shallots and 4 cloves garlic, finely chopped. Saute until shallot translucent, then add a whole pack of baby bella, 3 cups Arborio rice until all covered in the butter and shallots garlic mixture. Add 1/2 cup white wine, chopped tarragon, salt and pepper cook for couple minutes. Turn the pot off. Add 6 cups chicken broth. Covered and press manual 7 minutes.

Once it beeped, QR, switch to sautee function, stir and add 2 cups broth and +/- 2 cups shredded parmesan cheese (Asiago would be good too). Stir just until cheese melted, serve warm with the shrimp. If you don’t want to use the shrimp, this is just as good..mushroom risotto.

For the shrimp, I just saute 2 tablespoon of butter with a tablespoon garlic with a little salt and pepper and add a splash of white wine towards the end.

Ohemgee, it was a perfection on a plate. My picky water actually had second then third. And it made the gave list to make for him.

NOTE: I have 2 big boys who eats a lot LOL this only left us 1 cup leftover

22ndEasy Saturday…I hope

After being sick for almost 2 weeks, and still not well I surely hope that my Saturday will be an easy and lazy one. Start with boiling eggs for breakfast.
Not sure if the process is boiling the egg though as I am using my Instant Pot. By putting on the dozen eggs on the rack and put 1 cup (Instant Pot cup) water underneath it. I think that is what we call steaming. Oh well..perfect everytime and I don’t have to watch the water boiled over and guessing if I get it right this time or not. It’s perfect every time. I like mine soft boiled, runny yolk. But my boys prefer hard boiled egg. So we, well I, compromise and do medium boiled egg. see..it’s perfect. no greenish ring around the yolk. creamy yolk..oh so yummy.

20170121_093418

This was done 3 minutes in high pressure and I did not do the ice bath. Just run cold water in the pot and peeled. If I want the soft boiled with runny yolk then I immediately let them into the ice water bath and only use 1/2 cup of water to cook them, the Instant Pot cup it is.

20170121_093412

Just for rice, egg, spaghetti, soup it is worth the purchase. Rather than having multiple appliances. It’s so easy to use. Yes you will need to get use on how to work it and how to time the food you cook, after a while you will get the hang of it and everything is a breeze. They are back on sale, The 6 quarts 7 in 1 Instant Pot, however I think they are not in stock, so you have to wait for couple months for it to be ship. It is that good ya’ll!.

I personally have 4 of these, what I called Impulsed clicking lol. It was on sale on Black Friday and I just can’t resist the price. I think it was $59. You know I mentioned that the reason I got my second one was that my rice cooker decided to retired and I searched for the replacement. The one I really want as a rice cooker was over $200 and I thought..why would I spend that much just for a rice cooker? So I ended up getting my second Instant Pot the 6 quarts 7 in 1 / Duo style. Then it’s like an addiction I want more of it. It is that good, at least for me and my family. I am tempted to get the 8 quarts though. The thought of able to do 10 lbs turkey in and cook it for less than 1 hour, I think I saw someone mentioned 30 minutes. Imagine cook turkey in less than 1 hour..Thanksgiving? no more stress. I was not stress on my last Thanksgiving cooking saga last year. I used Instant Pot to do all my side dish and SpatchCock my turkey in the oven. So easy, so good, laid back cooking process. I was binging on Netflix while cooking..yeah and all started the morning of Thanksgiving and everything was ready by 11 am. I started at 7 I believe..with 2 Instant Pot. I have 4 now ha!.

Now the 8 quarts that I want, I heard since it’s bigger, it takes longer to comes to pressure than the 6 quarts and longer to release the pressure. Other than that it’s as awesome as its siblings the 6 quarts. And it is still on sale for the 8 quarts 7 in 1 Instant Pot. Keep having the conversation in my head between head 1 and head 2. Get it, don’t get it. I want it, you don’t need it. Argh..what should I do?

  Disclosure: If you decide to purchase items on this page, Amazon will send a small commission to support Pressure Cook Recipes at no additional costs to you. These commissions will help cover our operation costs to keep this site running. Thank you for your support!