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A few months back the Instant Pot came into my life.
I’d heard great things about the Instant Pot from Wardee at Traditional Cooking School through her Pressure Cooking eCourse (<– this is an affiliate link. There are other affiliate links in this post. If you make a purchase from one of these links I’ll receive a commission. Your cost remains the same. Thank you for supporting Homespun Oasis.) but wasn’t sure how well it would work in my off-grid kitchen.
The verdict after using the Instant Pot for about 6 months….
AMAZING
Our solar system is large enough to accommodate using it on sunshine days and it has been such a blessing!
One thing I love is being able to take a frozen roast and have a fully cooked and delicious piece of meat in around an hour and a half.
We can still enjoy baked goods even though we don’t have an oven and not every day is suitable for using my Sun Oven.
It’s so helpful to be able to batch cook veggies and meats on a sunshine day and have the basis for meals for several days.
A tough piece of meat becomes moist and amazing when cooked under pressure.
Baking delicious, moist breads and cakes is so easy in in my Instant Pot (get a free recipe for sourdough cornbread made in the pressure cooker by going here).
My Instant Pot is so amazing even my husband sings it’s praises to our friends and family. 😉
You may be wondering what exactly an Instant Pot is.
It’s an electric pressure cooker. It’s also a slow cooker, yogurt maker, hard boiled egg cooker, way to reheat leftovers and so much more.
I have the 6 quart 7-in-1 version you can find here.
Wardee from Traditional Cooking School has a great article on how to choose the perfect Instant Pot for you. Go here to learn more.
There are many recipes available online for the Instant Pot. And with the manual you can easily make things without a recipe by just using the info given on the pre-programmed times.
Batch Cooking Veggies
One of my favorite things to do is cook an assortment of veggies all at one time to use for soups or other dishes.
I’ll put in the trivet included with the Instant Pot and then add carrots, onions, celery, acorn squash and maybe a couple of regular or sweet potatoes along with a cup and a half (or so) of water.
Pressure cook on low manual for about 13 minutes and the veggies are wonderfully soft. This stash of veggies is especially wonderful to use for a blended soup.
Looking for more Instant Pot recipes? Traditional Cooking School has a wonderful collection of recipes using the Instant Pot here.
Do you use an Instant Pot or pressure cooker? What’s your favorite thing to make in it?
Get fast, healthy, tender and amazing pressure-cooked foods, without sacrificing any of the health benefits of traditional cooking in this Pressure Cooking eBook from my affiliate partner Traditional Cooking School by GNOWFGLINS.
This post contains affiliate links. Thank you for supporting Homespun Oasis with your purchases. Millie Copper of Homespun Oasis 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 amazon.com.
