By: Leah Prescott
Do you often scramble for dinner ideas on the commute home from work? Do you try to plan the evening’s meal while standing in the grocery aisle at 5 PM? Do you find yourself stopping for fast food because there just isn’t time to defrost the ingredients to cook? If these scenarios sound familiar, you need to keep reading! (If I sound like a terrible infomercial, I apologize; I’m very tired.)
As I have said before, I absolutely love reading product reviews and time-saving tips and tricks. As a matter of fact, as a stay-at-home mom and homemaker, I sort of feel that reading blog posts, scouring Pinterest for recipes, and flipping through Better Homes & Gardens is just a form of continuing education or professional research….right? In the spirit of giving, when a product “lives up to the hype” I feel a moral obligation to share it with my friends. So I am happy to share a product that has transformed dinner time and taken a lot of stress off of me: the Instant Pot.
The Instant Pot performs multiple tasks and serves as a pressure cooker, slow cooker, steamer, rice cooker, sauté pan, yogurt maker and warmer. When I first got it, I immediately got rid of my rice cooker and my slow cooker, and I was already saving space. This thing does it all and it does it fast. (Please note I am just an enthusiastic consumer and am not being compensated by Instant Pot for my endorsement!)
I encourage you to read some of the many reviews online that delve into some of the nitty gritty of this appliance. For now I will just share some of the dishes we have made and loved over the last 6 weeks:
- Baked potatoes: Done in less than 30 minutes, perfectly soft and moist.
- Balsamic chicken: 5 minutes to prep, 45 minutes and done.
- Beans & Rice: From brown rice and unsoaked dry black beans to a one-dish meal in less than 45 minutes. That’s right: dry beans and rice start to finish in 45 minutes! We have already made this recipe four times!
- Mac & Cheese: This takes only about 20 minutes and is SO much better than instant.
- Rice: Comes out perfectly and no monitoring the hot stove.
- Ribs: Fast & delicious.
- Potato Salad: Crazy easy and tasty. The potatoes were the perfect consistency and the eggs cook right in the pot with them! This was my first attempt at potato salad and I am happy to have found such a simple method.
- Oatmeal: Delicious, quick and no burning the bottom of the pan while I am in the shower.
As the weather gets cooler, I will definitely be using the Instant Pot for soups and chili. The fantastic thing is that you can sauté veggies or meat right in the pot before switching it to slow-cooker mode. (That was always my gripe with my crock pot: I hated dirtying an extra pan and having that additional step.) Also, after you set the machine on, it will automatically switch to the warm setting when the cooking is complete. This thing really puts my old slow cooker to shame!
For me, the major drawback of this item was the cost. The Instant Pot retails from $150 to $260 depending on the features you select. (The newest and latest is Bluetooth enabled!) I was happy to find a deal on Amazon for an older model and now that I have used it for a few weeks I consider it money very well spent. Also, I am saving space, money, and time which is worth a lot! The Instant Pot is a game-changer for a busy family; check it out at http://instantpot.com/