Like so many others, I succumbed to the hype and pressure – pun intended – and ordered an Instant Pot on Black Friday. While I’ll probably never use half its features, I have been experimenting with recipes with varying degrees of success. I’ve found an amazing recipe for pork chops with a creamy mushroom gravy. Discovered that I can make steel cut oats in it without having to stand and stir, and with minimal cleanup of the pot. Cooked a 5 1/2 lb. chicken in less than an hour. Made a pot roast that had a rich and tasty sauce, but tough and tasteless meat. But what I was really excited about was recipes that promised I could make a rich and creamy rice pudding in next-to-no-time. I love rice pudding. It’s the ultimate comfort food. I can eat it for breakfast, lunch or dinner. My grandma made wonderful rice pudding, but her recipe takes about 3 hours in the oven and you have to watch that it doesn’t dry out and burn. Other recipes call for long slow simmers on the stove top and again, great caution not to scorch or burn. Well, lets just say that my first two tries yielded less-than-perfect results. I didn’t burn anything, but the glue-like consistency was certainly a disappointment. Then, finally, third time was a charm. The method below yielded a delicious pudding in a rich creamy sauce.
Would love to hear what you’re making in your Instant Pot and if you’ve discovered any wonderful recipes. Next time I make those pork chops I’ll grab the camera and share that recipe too. Last time I made it we were hungry and it smelled so good that we had it all eaten before I thought to take a photo.