I’m baack! After taking a blog vacation post the engagement blog, I have returned. For my birthday, I randomly put an item on my list that I didn’t really hope to get — an Instant Pot. I had been robbed of an Instant Pot last year on Cyber Monday because I was just too slow to jump on the deal on Amazon and had been pondering it ever since.
Well, my aunt came to the rescue and I am now the proud owner of a mid-range middle size (6 qt.) Instant Pot. I didn’t want to put the crazy expensive one on there, because let’s be real.. how likely was I to use it?
So, I have cooked 2 things so far. So I don’t use it all that often. I do, however, think it is pretty dang cool.
The first thing I did was try to steam dumplings while slightly intoxicated, I failed. I ate the dumplings anyway. Moving on… I actually was not drunk and was actually prepared to make dinner one night – sort of. I basically searched the internet to see if there was anything that was created with the items that I have in the pantry, which, to be honest, isn’t a ton of stuff.
I stumbled over this recipe for Mongolian Chicken. I basically had everything so here is a pictorial view of my first official Instant Pot adventure.
So you start with chicken breast/tenders and you use the “Sauté” feature of the instant pot. There are some really intriguing features like a magical yogurt button, but if I had to guess I’m gonna be using that sauté and pressure cooking settings the most.
I used my trusty bamboo spatula (I love that thing) and sautéed the chicken with salt and pepper.
So this is about the time I started to get nervous about using the whole pressure cooker function. I did quite a bit of research about whether you should release the valve quickly or you should allow the pressure to release on it’s own. I learned this: You use the quick release for food that doesn’t have a lot of liquid (like items with a sauce or less liquid) you use the slow release process for things like soup or items you have to thicken after (like this dish).
I added in the sauce from the recipe, secured the lid, and turned on the pressure cooker setting for 5 minutes (that’s right people, you heard me, 5 minutes). We’re only up to about 10 minutes right now of prep and cooking.
So I let it pressurize and cook for 5 minutes (it’s more like 8 to get up to pressure but I me really who’s counting). Then I wait for the slow release. In fact, they say you should put a cloth on the metal part to help the cooling/depressurizing process. I think it just looked like it had a fever.
Eventually you heard the click of the pressure fully releasing and you knew it was time to take the top off. So, I did.
It was a soupy mess that smelled pretty much amazing. Toss in some corn starch and fire up that sauté feature one more time and in about 3 more minutes you are done.
Now, I made the rice in a separate pot, but you can do that in here, too. I was just more of a one thing at a time type girl.
Will I try the instant pot again? Sure! Unfortunately I just need to be more prepared to use it so that I have all the ingredients at hand.
Even if you don’t use the pressure cooker, Instant Pot, or crock pot, that Mongolian chicken recipe really is bangin’ so you should try it.
Thanks for contacting support! ❤