Instant Pot

An acquaintance told me about her Instapot recently. It definitely sounded like something I would love to try out. Luck would have it that the husband and I stumbled onto a Macy’s going out of business sale and there was an Instant Pot (not the “Instapot”, another brand). This has to be one of the most amazing inventions ever.

First, you can do all the things. Think one pot meal and this is your best friend. You can saute, slow cook, steam, warm, pressure cook…I mean the thing specifically has a risotto setting! Also, unlike most other kitchen gadgets you find, this one can eliminate other items in your kitchen! I’m going to keep my crockpot, but I COULD get rid of it.

The first thing I made with the Instant Pot was my risotto. I was skeptical, but it came out awesome. The best part was that the risotto normally takes over and hour and I’m stuck standing over a hot boiling dutch oven for most of the time. While the work out to my arms is awesome, it’s also exhausting. In the Instant Pot, I sauteed the shallots, wine, garlic and rice, and then just added my saffron, salt, pepper and vegetable stock. I set the pot in the steam function for 20 minutes. The risotto was awesome!

As weird as it sound, I love the Instant Pot for making pasta. It’s really the equivalent of one pan as far as dishes are concerned, so while it sounds like too much for such a simple dish, it’s worth it. The pasta comes out perfectly done. I’ve done a recipe where you make the sauce first and add the pasta and steam. I’ve also done pesto by cooking the pasta in the pot and adding the pesto after it’s done to the hot pot. In both cases, the pasta was delicious.

My next adventure is going to be chicken. I have some chicken thigh thawed and I’ve found several good looking recipes online. I don’t think I’m going to use one of the recipes, but I will use some ideas I got from them. I’m thinking of a garlic, onion and white wine chicken preparation. I’ll try to remember to update you on how it came out!

Pesto Experiments

It turns out that while, yes, the classic pesto sauce we all think of is basil, garlic, olive oil, pine nuts and Parmesan, you can make many varieties of pesto. I mean, we all know this because we’ve seen them on various menus or in jars at the grocery store, but I hadn’t really thought of experimenting with them.

However, the other night, we were out at Pasta Passion, a new place in the neighborhood, and a member of our party had the Genovese pesto, which was made with walnuts…I think. So I made a basic basil pesto, but instead of pine nuts, I used ground almonds. It came out delicious. There’s definitely a flavor difference because pine nuts have their own particular taste, but it was good. I am super curious to try it with walnuts!

You can also make pesto from a ton of other things. I learned from one of my beloved cookbooks, East Like a Gilmore, that all you need is 1) an herb or vegetable, 2) a nut or seed, 3) cheese, and 4) oil. Most people stick with olive oil, though I have seen some recipes with avocado or grape seed oils. Just use an oil you would eat as a salad dressing.

For herbs, you can stick with basil or use cilantro or mint. Anything that has that same texture profile works. Or, you can use a vegetable like sun dried tomatoes or roasted red or yellow peppers. If you want an Italian flavor, Parmesan is good, but so is Asiago or Romano. But you can go a little Mexican or Greek using cotija or feta. You just want a cheese that is a little harder like the texture of Parmesan. And you can add to these four basic ingredients, if you want for a little sweetness, a little honey. If you want a little spice, jalapenos or red pepper flakes.

Anyway, there are no rules for pesto. Feel free to experiment with flavors you love. Your family is nothing if not your own little focus group. I have to avoid the spicy, but I think I could do almost any other crazy combination of the above basic four categories and throw it on pasta, and my kids would all eat it. But we’ll see…in any case, trust me that it is worth it to make your own pesto. Nothing in the store will ever compare, and it’s super easy. Check out my basic Pesto Sauce recipe.