Yeah, I have become obsessed with yet another kitchen gadget … and then it became the most talked about topic in my online Facebook community. So, with all the newbies with an Instant Pot now, I thought it might be good to share why I love the Instant pot, and what I do with it for my meal prep adventures.
First of all, I must say I was hesitant to try this bad boy out, as I had visions of exploding pressure cookers and sneaky sauce all over my ceiling. But, I have had my pot a few years now (and have accumulated more than 1 now...) and it is a key tool for meal prep... here is why!
Use it for Hands off Meal Prep
Once you get your Instant Pot you will quickly learn that the "Instant" isn't as instant as you had hoped.. but don't be discouraged. There is still a benefit.
The biggest benefit to using my Instant Pot for meal prep is that I can put something in, and walk away. Not standing watching a pot - or in my case, having it boil over because I try and prep too many things at once.
Use it for Prep Day Efficiency
This tool creates efficiency for me because I can set something, and then while it cooks, get going on something else. If you end up with a bit of an Instant Pot family, you can get more than one going and prep multiple things at once!
Use it for Perfect Prep Foods - Easily.
Every week, I prep a few essentials and they come out perfect and with zero kitchen babysitting. My go to once a week prep foods are:
- Easy Peel Hard Boiled Eggs
- Perfect Basmati Rice, Brown or White.
- Fluffy Quinoa
- Shredded Chicken
- DYI Sandwich Meat
- Sweet Potatoes
Use it to Cook Pot in Pot for EASY Lunch Bowls
Cooking pot in pot has been a game changer! This means I can cook the protein and the starch (usually rice for me), all at the same time, yet it is separate.
You do need a few extra accessories to do this (my suggestions are here), but they are well worth it.
When I do this, I prep a couple at a time and then freeze them so I cook once and have lunches for almost a month sometimes!
Here are 4 recipes I use and love for this type of prep.
Use it for Dump and Go Dinners
This is my favourite type of prep. On Sunday, I prep my dinners RAW, and then during the busy weeknight we just dump it into the IP and go do something else while dinner cooks. This has been an absolute weeknight saving grace as both me and my husband work 9-5 jobs out of the house.
I will often prep a week of dinners, and put 3 in the fridge, and 2 in the freezer for later in the week.
For some ideas of what to prep, check out this section of my blog.
So, there you have it, how I use my Instant Pot(s) to do my meal prep!
Head on over to the Confessions of a Meal Plan Addict Community to see what I prep in my Instant Pot every week!
Norm Mitchell says
I have a pressure cooker. How can I adopt changes for using a instant pot? I really don't want to buy a new applliance now.
Steph says
I have no experience with stove top pressure cookers. I have only used programmable electric pressure cookers, such as the instant pot, so I am not sure I can help you out. Sorry.
Judy Johnson says
A good resource for that question is the "Hip Pressure Cooking" website
Sarah says
I heard about the ip around the holidays, but couldn't justify buying it at the time; however, with the points you make, I'm very tempted! Our slow cooker is on its way out anyway & I've never really loved the rice cooker... seems like a genius gadget! My only question: is there some sort of guide to convert slow cooker recipes to ip? I would say close to half of my recipes are slow cooker. Thanks so much for posting!
Steph says
Converting from slow cooker to IP is very common. Here is a good resource https://www.kitchenstewardship.com/2016/06/15/make-slow-cooker-recipes-for-instant-pot/ The bottom line is that you need 1 cup of liquid to get the pot to come to pressure and the instant pot website is a great place to find the cook times for each cut and type of meat!
Sarah says
Awesome! Thank you!! Looking forward to trying the up & your recipes out.
Tracy Howk says
Hi Steph, really enjoyed your Instant Pot 101 cooking class at Social Supper yesterday. You did a great job keeping five pots with different dishes going. Here is the recipe for the carrot cake oatmeal I brought up...its from pressure cooking today.com.
Carrot Cake Steel Cut Oats for Instant Pot
INGREDIENTS:
1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds
DIRECTIONS:
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.
Steph says
Thank You!!!!! It was great to meet you!!!
Christy says
You picture for this post shows panang chicken. Do you have a recipe for the Instant Pot for panang chicken?
Steph says
That was years ago, I have no idea which recipe I used. BUT... Challenge accepted to create one 🙂