Whether you’ve given into the Instant Pot craze yet or not, I’m sure most of you have either received one as a gift, seen them lining the aisles of your local Target and Walmart, or you’ve heard friends and co-workers raving about theirs. I received mine as a Christmas gift a couple years ago and it has completely changed the way I cook. Say goodbye to the days of a sink full of dishes to clean with this all-in-one machine. It is a seven-in-one multi-cooker and works as an electric pressure cooker, slow-cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one. Think of the convenience a slow cooker brings you with dump it and leave it recipes; take away the pre-planning and the hours waiting for dinner to be ready, and you have the Instant Pot.
“All you need is love and an Instant Pot”
With that being said, naturally when I began thinking of cooking on the road in our 96 square foot aluminum rolling home, the Instant Pot instantly came to mind. The Instant Pot Duo comes in 3 different sizes; 3 quarts, 6 quarts, and 8 quarts. I currently own the 6 quart and it serves 2-4 people leaving plenty of leftovers, but living on the road comes with downsizing everything, so I will be purchasing the Instant Pot Duo Mini 3 quart to bring along on our adventure. It feeds 1-2 people and that will be perfect for us, especially because we won’t have much storage room for any food leftover in our compact refrigerator!
Most Instant Pot recipes are geared towards the larger machines, so I plan to halve all of my favorite recipes to make them compatible with the 3 quart machine. To do this, I will halve all ingredients, but the cooking time should be kept the same. Also, note that the Instant Pot must have enough liquid to reach and maintain pressure. The 3 quart Instant Pot requires 1 cup of liquid to come to pressure, the 6 quart Instant Pot requires 1.5 cups, and the 8 quart machine requires 2 cups. With that being said, if you’re halving a recipe intended for the 6 quart machine and it calls for 1.5 cups chicken broth (or any other liquid,) you will still use a full cup in the 3 quart machine rather than 0.75 cups so it will come to pressure properly.
My go-to Instant Pot recipe source is Pinterest, and I want to share with you a few of my absolute favorites! They are all so easy to make and affordable. Surprisingly enough, spaghetti is what I cook in the Instant Pot the most. I will never cook it another way again! You simply brown the beef with the spices on the sauté mode, drain it, add the sauce, noodles, and water, and then seal it, set it to manual mode and high pressure and wait! Another favorite is beef stroganoff. It is creamy and delicious, and as good as any other beef stroganoff I have ever tried! The last recipe I want to share is chicken noodle soup. It is perfect on a cold winter day, when you’re under the weather, or any other time you may be in the mood for soul warming soup. I substitute the gemelli pasta that the chicken noodle soup calls for with wide egg noodles simply because I have been unable to find the gemelli noodles in my local grocery store, and the wide egg noodles work perfectly! If you try any of the recipes below, please drop a comment and let me know how it turned out! I’ll be sharing more recipes once we are on the road, and I also plan to experiment more with the Instant Pot by testing out the rice cooker and yogurt maker functions, as well as testing my luck making a “skinny” cheesecake. I will be sharing more soon and I hope you all follow along. Happy cooking!