Radically Retired

Tag: Instant Pot

  • Friday Freestyling … IP Brekkie

    Friday Freestyling … IP Brekkie

    I learned the word “brekkie” from a Canadian nurse friend who lived and worked in Australia for 10 years.

    In the Instant Pot™️ (not instapot) world, the social media shortcut name for this appliance is IP.

    For some, it was a passing fad, to be purchased because it was popular, and then to be sold or to be stored in a closet, never to see daylight again.

    I bought my first 6 qt IP eight years ago. Since then, I purchased a second 6 qt which I keep in Texas, and a 3 qt that I keep here.

    To this day, I use my favourite appliance three or more times weekly, both here, and in Texas.

    Why do I love it? Let me count the ways … on another day.

    Today, it’s because of the ease of preparation for steel cut oats. It’s basically dump, stir, and cook for the amount of time that makes your oats the chew that you prefer. I like my steel cut oats to be fairly soft, so my recipe for apple cinnamon steel cut oats takes 5 mins cook time. It’s a set it and forget it cooking process – no stirring, no watching for doneness, no stove spatters, and overall easy clean-up. What’s better than that?

    Peel and Chop 2 small apples
    Add 1 cup oats to pot
    Add 1.5 cups water x 2 – once to oats and then again with chopped apples
    1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp alspice
    Add spices to pot
    After cook time is done, release pressure, stir, and add your sweetener of choice

    Feature photo is my IP Brekky prepared the way I like it, with a splash of maple syrup and some almond milk.

  • Four Wins for the Win

    Four Wins for the Win

    Since returning home from Texas and after listening to rave reviews from my sister on Instant Pot Yogurt, I decided to finally give it a try.

    My sister has been making her own IP Yogurt for some time and says she prefers the flavour and texture to store bought.

    I’ve now made my second batch and to say I’m impressed is an understatement.

    From one gallon of skim milk, I get 10 cups of Greek Yogurt (the container with the red lid contains 2 cups). It’s fat free and preservative free, and has the creamy consistency of Fage.

    In addition, I’m saving the whey (in the jar on the left) from straining, to add to smoothies, soups, and baking.

    Not only is the taste and texture better than store bought:

    >The gallon (4 litre) jug of milk I use costs on average $6.50 Cdn ($4.72 USD)

    >The 10 cups (2500 mls) of Greek Yogurt that the recipe makes would cost, on average around $21 CDN ($15 USD)

    So, considering the no preservatives, the usefulness of the whey, the price point, and the better texture and flavour, the lengthy process is a win, win, win,win.

  • A Cold Weather Feast

    A Cold Weather Feast

    For quite some time, I’ve been craving a good old pot roast meal.

    Hubs isn’t a fan of roast beef, so I seldom make it. In fact, I believe it’s over a year since I’ve made a roast beef dinner.

    Yesterday, I purchased a nicely marbled chuck roast (bottom blade in Canada) and cooked it in my Instant Pot. Tougher well-marbled cuts are the best for Instant Pot cooking.

    The preparation is a breeze, and except for the peas and the salad, it was a one-pot meal and most welcome on a cold Saskatchewan day.

    The meat was fork tender and hubs even commented that he liked it.

    Win-win!