Food Preparation Technique – Instant Pot
Instant Pots are the latest food appliance that everyone is obsessed with. It’s a multi-use, programmable pressure cooker designed by Canadians with the objective of being convenient, dependable and safe. It’s like having 7 kitchen appliances in 1. It can work as a pressure cooker, slow cooker, rice cooker, steamer, yogurt maker, saute pan and warming pot. The Instant Pot prepares dishes efficiently and faster, which is great for families with busy, hectic lives. It’s a useful way of cooking because it has a saute function that allows you to brown meat and vegetables before you use the slow cooker function. That means everything can be done in one pot. Imagine being able to come home from work, take a chicken out of the freezer, put it in your Instant Pot for an hour and you have dinner. You can also program the Instant Pot to cook foods such as soup, meat/stew, beans, chili, chicken, sauté/simmer rice, and oatmeal.
Below are several benefits of pressure cooking:
- Saves Time and Energy
– Electric pressure cookers are very energy efficient.
– Pressure cookers require less liquid than traditional cooking, therefore speeding up the boiling time.
– Compared to other cooking methods, such as baking, boiling and steaming, pressure cooking is 70% faster.
- Retains Vitamins & Nutrients
– The method of boiling and steaming food decreases foods nutritional value.
– Pressure cookers cook the food quickly, deeply and evenly which allows foods to retain up to 90% more of essential vitamins.
- Preserves Food’s Appearance and Taste
– When you cook food in a pot that is open (even when using a lid) the food is exposed to oxygen and heat. This can take away the colour and flavours of food.
– Pressure cooking penetrates food with steam which helps with the retention of bright colours and nutrients.
- Eliminates Harmful Microorganisms
– Because the pressure cooker boils liquids at more than 100 degrees celsius it is able to destroy harmful bacteria.
– The Instant Pot can also be used to sterilize jars or baby bottles.
In the past there has been some concern as to whether or not cooking food with a pressure cooker was safe or not. A traditional pressure cooker needed to heat on the stove to control the pressure which made people nervous about this cooking method. The Instant Pot is different because it is an electric pressure cooker that is all done automatically. The Instant Pot has many safety mechanisms built into it. The lid has two safety catches, a valve that releases excess pressure automatically as well as a lock preventing the cook from opening the pot while it is still under pressure. There is also a sensor built into the pot that will automatically shut off the heating element if excess pressure builds inside the pot. As with any kind of cooking or kitchen appliance the most important rule is to follow all safety instructions carefully.
The Instant Pot comes in three different sizes. Cost is an approximate.
- 3 quart – $80.00
- 6 quart – $98.00
- 8 quart – $140.00
The most popular and the size that works for most cooks and families is the 6 quart. But that said, the perfect size for you will depend on your family’s needs and the size of meals that you typically cook.
6 Quart Instant Pot
The Instant Pot is a real time saver when preparing food. The pressure cooker function is what makes the food cook quickly. Steam gets trapped in the pot, raising the pressure, causing the contents to get to the boiling point which cooks the food faster. A good example is pulled pork; pulled pork takes roughly 6 hours in the oven and only 2 hours in an Instant Pot.
Below is a great recipe that you can try in your Instant Pot that is a real hit with families.
Instant Pot Korean Style Short Ribs
Ingredients
¼ cup soy sauce
1 teaspoon crushed red pepper flakes
2 tablespoons grated ginger
2 tablespoons dark brown sugar
½ pear, peeled, cored and grated
2 cloves garlic, grated
2 tablespoons sesame oil
2 pounds bone-in beef short ribs (1/4-1/2 inch thick)
Directions
1. Whisk together the soy sauce, red pepper flakes, ginger, brown sugar, pear, garlic, sesame oil and ¼ cup of water in a 6-quart Instant Pot. Place the short ribs on top and follow the instructions for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After 25 minutes follow the instructions for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large platter, cover and set aside.
2. Set the pot to saute on high for 30 minutes and let the remaining liquid reduce until it becomes a thick sauce, about 15 minutes.
3. Set the pot to off and pour sauce over the meat.
Serve with rice.
Food and Nutrition 