I have been hearing about the #InstantPot for years. My friend Kath says her friend who is now based in Canada swears by this appliance. I also have been seeing it quite a LOT online. It honestly looked really interesting, but then I thought – if it works the same as my slow cooker, I didn’t see the point of getting one. But then I’ve read that it cuts cooking time. Well, let’s just say I wasn’t 100% sold on the idea.
Then last year, during the Black Friday sale, my Panget asked me if I wanted one – it was because it was sale. He then told me he’d get me one, as long as I make sure to use it.
The Instant Pot arrived March.
The box looked so intimidating. It was huge, bigger than what I was expecting. I seriously was scared of all the buttons that I saw. I then placed it back in the box and put it near the dining area. Everyday, I would look at it – every so often, I would search for recipes online. I never had the guts to use it. My Panget eventually toldme to keep it in the storage room because he was getting tired seeing the box there. So, I asked Yaya to move it to the storage room. The I suddenly realized, I was ready to use it. Hahaha!!
It was a little nerve wracking – I need to be honest, I was still intimidated by the machine. I was very careful – treating it with gentleness and kindness (secretly telling the machine to be good to me) and I started cooking. I misplaced the manual so I had to rely on the ever reliable Google during the last minute.
I was trying to make Beef Burgandy. So I carefully did all the steps – and the final one was to set it to Pressure Cook. The recipe said 45minutes on High, and so I did.
I was anxious and excited. But I had faith, and waited.
After 45 minutes, I did the *steam release* and man did it take a while, I think it took about 4 minutes?
And then opening the lid. I was nervous and scared. I’ve heard horror stories of accident happening when people open pressure cookers. But since most of the steam was released, I thought – it must be *safe* to open the lid. I first turned off the unit by unplugging – I wanted to be sure and slowly turned the lid – and it opened effortlessly. I took a peek and it looked wonderful – I immediately got a fork and forked a piece of beef and it crumbled. I had to try it to believe, and it was so soft. I can’t believe that it just took less than an hour to make it soft.
This is what the Instant Pot can do for 45 minutes. I was very much impressed.
The beef was so tender the sauce was perfect. What usually takes 4-5 hours in a slow cooker just took me 45 minutes to make, 45 minutes! Can you believe it? Wow!
I think I was on an Instant Pot *high* because I wanted to cook again. I finally decided on making Instant Pot Butter Chicken, I followed the recipe of DamnDelicious.net and it came out perfect too!
The chicken breast also was so soft and not dry, the flavors were top notch – all thanks to the McCormick spices and the Garam Masala I got from Assad Mini Mart.
This Butter Chicken only took 10 minutes to make in the Instant Pot. 10 minutes! If you include the preparation, I think all in all 30 minutes.
Amazing right?
I’m officially a believer.
Disclaimer: This Instant Pot was bought in Amazon and is on 110V, I know there’s a local distributor already and I follow them on IG @instantpotph. Instant Pot is also sold in Landers, a friend was able to buy a 6qt at Landers Arcovia. What I have is the 8quart one.
Want to buy A 6quart Instant Pot that is 220v already? Here’s a link to one in Lazada – https://s.lazada.com.ph/s.63DW5
Sana success din pag ginawa ko hehe saving your beef burgundy and butter chicken recipes!!