I’ve always read wonderful things about pressure cooking, but I’m kind of a pansy and the thought of cooking anything under pressure conjured up very scary, messy things in my head. So when my Instant Pot arrived, I turned to my friend and fellow blogger, Barbara, who writes Pressure Cooking Today, for some advice. Barbara recommended that I start with pressure cooking water. Yes, water. And much to my surprise, the process was easy and most importantly, nothing blew up in my face.
Total win, so I moved on to hard boiled eggs. Baby steps. And let me tell you, pressure cooked hard-boiled eggs are pretty much perfection. No yucky green ring around the yolk and the shells slipped off like magic. I was instantly Instant Pot obsessed. Since Eric and I both work from home, you’d probably think that our meal planning game is pretty strong, but that’s most definitely not the case. We’re often scrambling at 5:00 to come up with something to feed our little family, so the thought of quick, one pot, home-cooked meals sold me. I #love slow cookers, but honestly, with both of us home all day, by dinner time, I’m kind of over whatever dish I’ve been smelling all day. So the Instant Pot seemed perfect for remedying that problem.
As soon as I saw everyone in the Facebook group posting perfect little cheesecakes, I ordered a 7-inch springform pan, and may have even paid for one day shipping with Amazon Prime. I told you guys I was obsessed!
I am typically not one to jump on board with trends — especially food-related trends. But when I stumbled across a Facebook page full of home cooks raving about the Instant Pot Programmable Pressure Cooker, I was sucked in immediately.