Have you heard about the Quick & Carry Bag for your Instant Pot®? I hadn't either, until I was contacted by the company and sent one to test. I was so excited by this bag, that I immediately asked if I could host a giveaway for my readers. The Quick & Carry Bag is great because it not only allows you to store and organize your Instant Pot® and accessories (if you have a small kitchen like me, this is great), it also allows you to travel with your bag. If you go on road trips or camping or want to bring food to a family gathering or holiday, the insulated Quick & Carry Bag allows you to bring your pot with you. It's really well made, sturdy, and it's a great accessory for Instant Pot® owners. One lucky reader who enters our sweepstakes will receive their very own Quick & Carry Bag for their 6 or 8 quart pressure cooker. Additionally, the first 25 people that register at http://www.quickandcarry.com/InstantlyDelicious will receive a 10% off discount on a Quick & Carry Bag.
*I was given a free Quick & Carry Bag to test. I was not required to review the product and have not received any compensation from the Quick & Carry company for my honest opinion.
Since Quick & Carry is giving away a bag, I also wanted to give away a recipe. I recently shared how to prepare millet in the Instant Pot®. It is one of my favorite grains, and subs really well for quinoa or rice. This Spanish Millet Pilaf recipe is similar to Spanish Rice and makes a great side. It is easy to make it vegetarian or vegan. Millet is also gluten-free. If you have ever made rice or another grain with a tomato ingredient, you know that depending on technique the end product can remain undercooked. To combat that problem in this recipe, I cooked the millet and then let the pressure release naturally. I loved the finished result and think this millet would make a perfect side dish along grilled fish, chicken, or even vegetables. Change up your grain and give millet a try sometime. It's delicious.
Spanish Millet Pilaf
1 tablespoon olive oil
1 medium onion, diced
2 clove garlic minced
1 tablespoon tomato paste
1 cup millet
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 sprigs fresh thyme (1/4 teaspoon dried)
2 cups water, vegetable or chicken stock
1. Set Instant Pot® to saute. Heat the olive oil until shimmering. Saute onion for 5 minutes or until translucent. Add garlic and tomato paste and stir for an additional minute.
2. Cover with stock and add millet, paprika, salt, pepper, and thyme. Stir to combine. Lock lid making sure the valve is in the sealing position. Set the Instant Pot® to manual high-pressure for 9 minutes. When finished, allow the pressure to release naturally. Fluff with fork before serving.
Giveaway open to US Residents only.
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.
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