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Instant Pot Duo Nova Review

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instant pot duo nova review | Instant Pot Duo Nova Pressure Cooker

buy this nova pressure cooker:
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I use this mic: BOYA M1 :

Instant Pot Duo 3-QT vs 6QT vs 8QT | this is one of the newest models of the Instant Pot. There is another new model which is the Evo Plus and I will be reviewing that soon. If you want to get a notification when I upload that video, subscribe, click on the bell icon and select all. I hope you found this video helpful. If you did, give it a thumbs up. I’ll see you next time. Thanks for watching

 

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Instant Pot Best Beef Stew

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instant pot beefstew

Recipe:

“Hey Jeffrey – where’s your recipe for Beef Stew?!” Well, after four years of starting Pressure Luck, it was time to give you what you asked for. The tastiest, tenderest beef stew suitable for any occasion.

If you thought the best way to make this dish was in a slow cooker, the Instant Pot will make you re-think that. You’ll have this done in a fraction of the time with even richer flavor, making this beef stew one of the easiest and tastiest things you’ll achieve. This classic, hearty dinner is a now newfound winner.

#pressureluck #instantpot #bestbeefstew #beefstew

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If you want to see how to use the two-in-one Pressure Cooker + TenderCrisp (Air Fryer) Ninja Foodi, check this video out!:

If you want to see a video of the Instant Pot Duo Plus compared to the Instant Pot Duo, check this video out here!:

If you want to see a video of the Instant Pot Duo compared to the Instant Pot Ultra, check this video out here!:

If you want to see how to get started using your brand new Instant Pot with no worries and covering all the bases, check this video out!:

And get them at these links below for GREAT prices!:

IP Duo Crisp + Air Fryer:
8-qt:

Instant Pot Max:
6-qt:

IP Duo Evo Plus:
6-qt:
8-qt:

IP Duo Nova:
3-qt (mini):
6-qt:
8-qt:
10-qt:

IP Duo Plus:
3-qt (mini):
6-qt:
8-qt:

IP Duo:
3-qt (mini):
6-qt:
8-qt:

Instant Pot Smart Wifi (great for hearing and visual impaired individuals):
6-qt:

Advertising Disclosure: Jeffrey Eisner/Pressure Luck is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

 

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The Kosher Instant Pot cookbook is aimed at home cooks with 52 soups per year

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Admittedly, kosher cookbook author Paula Shoyer was late for the Instant Pot game.

The Washington, DC-based kosher cook refused to buy one of the electronic multicookers, largely because she didn’t want to make room for it in her overcrowded kitchen.

When she finally gave in and discovered the groundbreaking methods of the combined pressure cooker and slow cooker, Shoyer was delighted. The device and its use became the subject of her latest cookbook, “Instant Pot Kosher Cookbook” (Sterling Books).

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Shoyer had only made three recipes – pea soup, rice, and short ribs – before wondering about the benefits of the Canadian-made multicooker that cooks meals quickly like a pressure cooker on the stove.

Paula Shoyer’s fifth cookbook focuses on kosher cooking in the Instant Pot. (Courtesy Bill Milne)

“Meat, which usually takes two and a half hours, was so tender,” said Shoyer. “I cook everything with four buttons” – there are a total of six on an instant pot – “and after one use everyone is an expert.”

Then, when Shoyer discovered the Kosher Instant Pot Facebook group (now 14,600 members) commenting on Instant Pot recipes and kosher substitutions, she knew there was a built-in audience for a kosher Instant Pot cookbook.

“There are so many cookbooks in the world that I didn’t want to write a book unless people needed it,” Shoyer said. “The kosher market is pretty saturated too.”

But she had clearly found a new niche. The “Instant Pot Kosher Cookbook” sold out in advance orders for the first time, and a second print was recently completed.

“It clearly fulfills a need,” said Shoyer, who based the book’s 100 new recipes on traditional kosher standards and Israeli favorites. She’s thinking of offering a different version of the cookbook of stove alternatives for each recipe for those who don’t own instant pots.

The multicooker was introduced in 2009 and took kitchens home by storm over the next decade. On Black Friday 2016, around 215,000 units were sold on Amazon, which gave the device cult status. It remains one of the top sellers on Amazon, where most of the instant pots are sold, including to Israelis who have to pay import taxes depending on the model.

The multicooker was developed by Robert Wang, a computer scientist and home cook in Ottowa, Ontario. Wang took advantage of the downsizing of his high tech job to invent a smarter and healthier multicooker than those already on the market.

Combining pressure cooking and slow cooking, the pot offers home cooks a new way to cook rice and make yogurt, brown vegetables for a stew, and steamed vegetables in the same vessel. The army of Instant Pot supporters swears by the device, which uses high-tech sensors to regulate its own temperature.

“This pot gives you a completely different burner and replaces a lot of pots and pans for a 25-year-old who lives in an apartment with a small kitchen,” Shoyer said.

The concept of instant pot cooking has transformed family meals for busy home cooks, especially in the final year of the pandemic when many people cooked more and didn’t necessarily have the patience to mess around in the kitchen.

The Israeli Wonder Pot, a bundt-shaped pan in which almost everything is cooked on the stove. (courtesy of Yoninah / CC BY-SA 3.0)

Shoyer compared the experience of cooking traditional kosher favorites in the Instant Pot to the experience of Jewish immigrants to Israel or the United States who didn’t always have the pots and pans they needed and had to figure out how to put their traditional dishes in the appliance, that they discovered in their new home countries.

The Israelis long used the Wonder Pot, a locally invented pan-shaped Bundt pot that could be used to cook balls and cakes, rice, potatoes and chicken on the stove. This was a viable alternative when many people didn’t have an oven in the country’s harsh years of the 1950s and 1960s. The three-piece aluminum pot is still available in some ultra-orthodox areas and is used by some who do not have a second Passover oven and use the miracle pot as an alternative.

For today’s kosher chef, the Instant Pot, which speeds up the cooking process, is a boon for those who cook the Thanksgiving dinner equivalent every Friday night, Shoyer said.

“Our culture has a need to expand our food as much as possible,” she said. “You can take a small amount of meat and stretch it with ingredients to feed a lot of people. That’s good because we always cook with volume.”

At its core, Shoyer said, the electronic pot is best for soups and stews. Their kosher home cook audience prepares many of these dishes year round, especially for Shabbat and the holidays.

Paula Shoyer wrote her fifth cookbook on kosher cooking in the Instant Pot. (Courtesy Bill Milne)

“Who else makes soup 52 weeks a year”, she asked, referring to the typical first course at many Shabbat dinners.

Their Instant Pot Chicken Soup is a Friday night classic, Shoyer said, rich and complex, made from browned vegetables and chicken.

The book’s cover recipe, a beet and quinoa salad that is gluten-free and can be a vegan main course or side dish, was inspired by a similar salad at a Haifa restaurant she visited a few years ago.

“It’s pink, it’s beautiful, and you put the beets and quinoa in the pot, pressurize it, and then naturally let go and it’s done,” she said.

The Instant Pot can also cook desserts. Shoyer contained several recipes made in a double boiler, such as a malabi flan and a cheesecake with an orange and caramel sauce.

Shoyer’s favorite Instant Pot recipes include Spaghetti with Flank Bolognese, a perfect weekday meal with everything including spaghetti cooked in the electronic stove.

“With every recipe, I try to be in a person’s shoes in the kitchen, how much time they are ready to stand in the kitchen,” she explained, stating that she’s going for recipes that use a small number of mixing bowls and measuring cups. “I try to respect the house cook.”

Spaghetti with flank Bolognese

Cookbook author Paula Shoyer’s spaghetti with Bolognese flanks from her Instant Pot Kosher Cookbook. (Courtesy Bill Milne)

Punctuality: 21 minutes
Printing time: 15 minutes
Cooking time: 15 minutes
Keys to use: sauteing and pressure
Trigger type: quick release
Pre-preparation: Can be done 2 days in advance

Served 6

ingredients
3 tablespoons of extra virgin olive oil, divided
1 medium onion, chopped into ½ inch pieces
4 cloves of garlic, roughly chopped
1 pound ground beef
½ pound boned flanks or short ribs, cut into 1/3-inch pieces
½ cup of white wine
¼ teaspoon black pepper
1/4 teaspoon salt
1 pound of spaghetti
24 ounces marinara sauce
Water to fill the sauce glass
Salt to taste
black pepper to taste

Press sauté and add 2 tablespoons of oil, onions and garlic to the inner pot when the display shows “Hot”. Cook for 3 minutes, stirring occasionally. Add the ground beef and flanks and cook the meat for 5 minutes, pressing the pieces of meat into the bottom of the pan, stirring occasionally to brown on all sides. Add the wine and cook for 3 minutes to boil off some wine. Add the pepper. Press Cancel.

Take half of the spaghetti and break the strands in half. Rinse under cold water and place each handful in the saucepan, laying the strands in different directions. Repeat for the remaining spaghetti and add them to the saucepan. Drizzle the remaining oil onto the spaghetti strands. Pour the sauce over the pasta. Fill the glass with water and pour it over the pasta. Add a little salt.

Attach the lid and make sure the steam release handle is in the sealing position. Press the push button and set the cooking time to 15 minutes.

When the cooking time is up, turn the steam release handle to the vent position to relieve any remaining pressure. Press Cancel and remove the cover.

Use two forks to separate the strands of spaghetti and to mix the pasta and meat together. Try the pasta. If it’s a little tricky, put the lid back in the pot and let it warm up for 5 minutes. Stir again and serve. Add more salt and pepper if needed.

© Paula Shoyer, reprinted with permission from The Instant Pot Kosher Cookbook (Sterling Epicure 2021)

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29 Best Instant Pot Accessories to BUY and AVOID! – 2021 UPDATE!

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❇️ PRE-ORDER MY NEW COOKBOOK!

Here’s my 2021 updated list of the BEST Instant Pot Accessories to Buy, AND Avoid! There’s a lot of products out there and I don’t think you should buy all of these! But these are some of my favorite tools for cooking in my Instant Pot. Here’s a link to my FIRST version of this video:

If you’re here looking for information about the Instant Pot Air Fryer Lid, an Air Fryer Pressure Cooker Lid, or a Crisp Lid, check out my honest thoughts on an Air Fryer vs. an Air Fryer lid here:

Read the whole post with links to buy, pros/cons/recipes/uses for each Instant Pot accessory here:

❇️ Click on any of these links to go straight to that point in the video!
0:00 Intro
0:32 My general and weird advice about Instant Pot accessories
2:00 What Instant Pot NOT to buy
4:18 Which Instant Pot Accessories to Buy
4:22 Instant Pot Trivet:
5:44 TALL Trivet:
7:04 Egg Bite Mold
8:25 MY COOKBOOK!
8:58 Instant Pot Silicone Pressure Cooking Sling:
10:39 Instant Pot Steamer Net:
12:02 Thermoworks Spatulas Mini spatula set
Large Spoonula/Spatula
16:17 Silicone Trivet
19:00 Instant Pot Steamer basket:
20:43 Rice Rinser Basket: (ON SALE!)
21:52 Extra Sealing Ring:
23:10 Multi-use Chopper:
23:52 Thermoworks Thermapen Thermometer:
25:58 Instant Pot Cheesecake Push Pan with Handle:
28:06 Silicone Muffin Liners:
29:05 Ramekins:
30:11 Instant Pot Duo 6 Quart: OR Instant Pot Duo 3 Quart:
31:44 Extra Instant Pot Liner:
32:17 Instant Pot Silicone Lid:
32:57 6 inch Cake Pans
33:40 Immersion Blender
34:48 Flat Whisk:
35:50 Bar Keeper’s Friend:

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