Special Guest Post

I am super excited to have a special guest on my blog today. I’ve mentioned my friend of many years and fellow empty nester, Beth, in this blog a a number of times. I had thought it would be fun to add a new feature of posts by empty nester friends, and she was gracious enough to agree to my request. I hope to have more empty nester guest posts over the next few months, and maybe Beth will even stop back again. After reading her post, I may finally use my Instant Pot for more than just yogurt.

THANK YOU BETH!!

*************************************************************************************************

When Mara asked me to write a guest post for her blog I was flattered and slightly nervous at the same time. It took me weeks to figure out what to write about. Mara and I have a lot in common so there are many directions I could go. We have been friends for over 30 years, we are both runners and empty-nesters, both have puppies attempting to refill our empty nests, and we both enjoy cooking and crafting.

My empty nest puppy:

I decided to go in the cooking direction and talk about my latest cooking appliance, the Instant Pot.  I had been intrigued for the past year after reading many articles and blogs about people who adore their instant pots. For anyone not familiar, the Instant Pot is a multi-function pressure cooker with additional settings to be used as a slow cooker, rice cooker, sauté pot, steamer, warming pot, and yogurt maker. I finally purchased one because I thought it would complement my cooking style.

I’ve been doing much more food prep over the past year or so. This is part of my “empty nest”  routine as I no longer cook a meal every evening as I did when my son was at home. Instead I tend to cook a couple of times each week and make larger batches of food that my husband & I eat for multiple meals. For example I may roast a tray of chicken, a tray or two  of vegetables, bake some potatoes and cook some grains. Then we mix and match for different meals all week. It’s a great way to save time while eating healthy.

Back to the Instant pot. After reading the instructions multiple times as well as reading and watching various online tutorials, I finally felt confident that I wouldn’t have an explosion in my kitchen and was ready to do some experimentation. The first thing I made was hard boiled eggs. They had a five-minute cooking time, came out perfectly and were very easy to peel. (Does anyone else have a hard time with stubborn shells that are a pain to peel?) Next I baked purple sweet potatoes (10 minute cook time), quinoa (1 minute cook time!), and chicken breasts (5 minute cooking time). Keep in mind that each food takes a few minutes to get up to pressure and then to depressurize after the cooking time so the actual time is a bit longer but this gives you a comparison to traditional cooking times.

Perfect chicken:

My first attempt at an actual recipe was Thai Chicken Coconut Soup.  This involved first using the sauté mode for the onion and chicken for a few minutes, then adding additional ingredients and letting the Pot do it’s thing on high pressure for 10 minutes. The finished product was absolutely delicious, with tender chicken and bright flavors.

Outstanding soup:

There is still much more experimenting I will be doing with the Instant Pot, but so far it is definitely a winner in my kitchen. It’s great for food prep as well as being able to turn out dishes quickly without having to “babysit” them at the stove. I expect the Instant Pot to be in frequent use in my kitchen.