So guys, I broke in the pressure cooker.
First of all, I had a bunch of (sassy) comments about how omg it’s not an Instant Pot and so therefore you may as well use it to be a doorstop. I can’t really tell the difference except the Instant Pot does more things like slow cooking, rice cooking, etc. But in terms of an actual pressure cooker, the Cuisinart one I have has literally all the same buttons.
So there, haters.
Anyway, I was super impressed with it. The basin goes in the dishwasher, which I love. It came with recipes, which I love. It looks cute on my counter, which I love.
Love, love, love.
So last night I made my first meal. It was just for me and the kids (so just for me, because they ate pretzels all evening because they know I don’t like to parent after 4pm.) and I had plenty of time to figure it out. Which was good because I picked like the most complicated recipe ever and avoided my general slow- or pressure-cooking rule of DUMP FROZEN STUFF INTO THE PAN AND TURN ON.
Salisbury steak meatballs. I know. What the heck was I thinking?
It actually turned out okay, except that I tried to double the recipe and then there wasn’t enough space to brown the balls so they turned into…well, a salisbury steak meat sauce instead.
I had some trouble figuring out how to make it actually cook. One thing that the stupid Instant Pot does is apparently not flip out if it gets overheated like my little cheapo version did, so I had to try twice to get it going. But once I figured out what to do, it was awesome. Cooked in 10 minutes, really tasty, and super easy cleanup. (Basin in the dishwasher, and I wiped out the lid with soapy water.)
The only problem was with the “difficulty” of the recipe- it wasn’t even that difficult, just a lot to do while you’re trying to learn something new. But it ended up being suuuuper tasty, yo. I ofollowed it exactly, so I’m just going to link it here.
Come back next week for more dump-and-cook recipes and me testing out making broth and boiled eggs and such. I know. Get excited.