Writing my newest Cookbook – 101 Things to do with an Instant Pot – changed the way I cook.
This miracle machine is the ultimate multi-tasker, what with sauteing, steaming, slow cooking, baking to be sure — but most of all Pressure Cooking. The Instant Pot folks came up with this genius appliance that is a far cry from those cookers that grandmas used and which worked most of the time, but some of the time exploded your dinner onto the kitchen ceiling!
Now it is just minutes to dinnertime with this foolproof cooker – no risk at all. I mean, I can make a delicious spaghetti diner from start to finish in 20 minutes, with no fuss, no muss. Genius.
As an example, I give you the easiest strawberry jam recipe you will ever make. Less than 5 minutes of hands-on time. Guaranteed. You just whirl the strawberries in your food processor with the lemon juice, zest and sugar. Pour this into the Instant Pot and let sit 30 minutes. Then, turn your miracle machine to medium pressure for 5 minutes. THAT’S IT.
MY friend and food blogger at Barbara Bakes – who also happens to run one of the most successful pressure cooking food blogs Pressure Cooking Today just posted about one of my favorite easy recipes in the book – Egg Roll Bowls.
Highly, highly recommend that you drop whatever you are doing and run out to buy yourself an Instant Pot. I know. You’re Welcome!
Here’s the Miracle Strawberry Jam recipe to get you started!
- 2 pounds ripe strawberries
- Juice and zest of one lemon
- 1 cup sugar
- Wash and hull the strawberries. Pulse in a food processor all the ingredients until the strawberries are in small bits.
- Pour into the Instant Pot and let sit 30 minutes.
- Place lid on top and lock into place to seal. Set at medium pressure for 5 minutes and let cook. Let pressure release all the way naturally. Place jam in covered containers and let chill at least 2 hours before serving to allow jam to thicken.