I use my Instant Pot for a few things.
Hard boiled eggs (omg the shell comes off so easily)
Apple sauce (because we always have leftover apples and I love making applesauce)
Chicken Broth (with bones I stash in the freezer- that sounds creepy!)
Pulled Pork (tacos & pulled pork sandwiches)
I made rice a few times but cannot give up my rice cooker. The rice stuck to the bottom a few times and that’s enough for me to not try that again. If you have any tips that don’t include putting a ton of oil in the rice, I am all ears.
I experimented with chicken wings once and the meat was so tender that they became boneless chicken wings.
Womp womp.
I mean I love my Instant Pot, but I don’t always have the time and the money to play around, you know?
I bought myself The Essential Instant Pot Cookbook. It’s by my friend Coco Morante. She’s done so much work figuring out the Instant Pot so I don’t have to! Thanks, friend!
First recipe- Instant Pot Sweet and Sour Cabbage!
I thought that with the month being all St. Patrick’s Day, it would be good to throw some cabbage in the recipe rotation. We never really have it, so I thought I’d try something new and branch out from my Instant Pot ways.
My only addition is a little goat cheese on top. I used to have the braised cabbage at Hillstone (Houston’s) on the Farmer’s Market plate (anyone?) and could never get enough of it. Now I can make at home!