By Mississippi Market Chef Partner Kristin Hamaker of Goosefoot Kitchen
Instant Pot, instant love. Well, not exactly instant love. I stared at or walked past this contraption for a full week after untangling it from its box. That was a year ago. Now, there are days when I’ve used it three times to make steel-cut oats for breakfast (3 minutes – see recipe below), chickpeas for lunch (33 minutes), and overnight chicken stock (60 minutes, but it will hold for 10 hours without flinching).
For those unaware, the Instant Pot is a multi-cooker, pressure cooker, slow cooker, rice cooker, yogurt maker, and more, all-in-one. This thing is quite a sore thumb in my kitchen since I use so few gadgets otherwise. I’m the sort to discourage anyone from buying unnecessary kitchen tools. “Use your hands”, I’m always uttering. But, I’ll confess – I couldn’t resist.