I want to share a fun recipe for your Instant Pot® - Salted Caramel Sauce. Yes, I know you can easily make it on your stove top. Yes, I realize that this might not be the best way to use your Instant Pot®, but it definitely works and was pretty fun to make. We celebrate Christmas at our house, and after indulgent desserts at Thanksgiving, holiday treats at gatherings throughout December, and my Aunt Jane's famous chocolate mousse on Christmas Eve, we like to go EASY for Christmas dessert. My mom, sister, and I bake delicious cookies every year, and we bake enough for a small army. After sharing with friends and neighbors, we make one last beautiful platter just for us (because we never sample cookies as we go - KIDDING.) We also serve bowls of ice cream with hot fudge and salted caramel sauce to drizzle on top. Nothing fussy or difficult and a lovely way to wrap up the Christmas season.
Despite feeling like mid-March most days here in the Midwest, summer is about a month away. What does that mean? Corn on the Cob! My absolute favorite way to make it, is to grill it in the husk. My absolute second favorite way to make it, is to steam it in the Instant Pot®. Nothing could be more simple and I loved not having to fuss with boiling corn on the stove, because sometimes I don't pay attention and it overcooks. Nobody likes that.
This isn't a recipe, per se. It is more of a technique for cooking broccoli in the Instant Pot®. I was so excited to make all sorts of steamed veggies using the steam setting in the pressure cooker. However, I was less than impressed with my first few attempts. Asparagus? Soggy. Broccoli? Reduced to a grayish hue. This is no way to treat a vegetable, and certainly no way to convince your family to eat more green things.
I am a city-girl, born and raised. I took the train to H.S., know how to hail a cab, live in an urban area, and love all of the things city living has to offer. That said, my dear friend Laura lovingly refers to me as "Amish" and I kind of love it. I mean, sometimes after negotiating rush-hour traffic and the hustle and bustle of my daily life, I long for a simplicity. Something that involves churning-butter, baling hay, more realistically - making homemade yogurt. I have been making yogurt for years and try to make it every week. I make it in my oven, or in my snazzy yogurt maker, and now in my Instant Pot® on the yogurt setting.
If you are not storing your vegetable scraps in a Ziploc bag in the freezer, then you need to start now. Every time you peel a carrot, or chop onions and celery, save the scraps. You will be so thankful because you can make vegetable stock in an instant, and it is so easy. I have been doing this for years, and use them any time I need chicken or vegetable stock.
I love to cook. I love nifty gadgets. I have a small kitchen. I recently got wind of a magical kitchen gadget called an Instant Pot®, an electric pressure cooker that could possibly replace not only my trusty slow cooker, but also my yogurt and rice cooker.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
Any/all of the links on instantlydelicious.com are affiliate links. This means that if you click on the link and buy certain items, I will receive a small commission. The price is the same for you, though! Thank you for your support.