One of the most important rules for Protocol Participants is: Cook Thy Food, Don’t Buy It From A Box.
That’s easy to do in Phase I, where nutrients are limited so Participants can enter Lipolysis and burn their excess adipose fat. But Phase I only lasts two weeks, and Phase II – loaded with fat and calories – lasts a month. With all that butter, cream, duck fat and cheese, some heavy-duty deliciousness should be the result.
But. Much as we’d all love the time to create 5-Star French Restaurant dishes on a daily basis, that’s not practical for those of us who work. Which is pretty much everyone whose last name isn’t Trump or Koch. Worse, the most luscious, lip-smacking meats are those that require hours of braising. Which usually means a slow cooker: the pot where texture and flavor go to die. And where everything ends up tasting the same.
There haven’t been many alternatives up to now, which is probably why so many people not only don’t cook – they don’t know how to cook. Oh, the stories I could tell about some Participants (and me!) but won’t. 😀
Enter the (old-fashioned) Pressure Cooker. I remember my mother’s PC. The constant hissing, like Snakes In A Kitchen run amok. The rattling of the pressure indicator, which you had to watch like a hawk to see if it was 1 line up (low pressure) or 2 lines up (high), because you then had to race to the stove to turn down the heat. Or lookout: Bombs Away – all over the kitchen ceiling!
Guess that explains why that PC wasn’t used much, and why I kept the one I inherited in the basement. Sharp
Instant Pot IP-Duo 60. The digital Pressure Cooker for the digital age.
I saw one on Amazon (the original IP-Lux60) several months ago, with so many 5-Star reviews (many from folks who’d never used a PC before and who were as scared as I was about even trying) I bought one. That was a big decision. Not because of the price – it seemed reasonable enough – but because it would take up a chunk of my kitchen real estate. Which, considering the convection/microwave, the steamer/toaster oven, the has-its-own-condenser ice-cream maker, the coffee bean roaster, the two Kenwood standing mixers (5 and 7 qt.) and the Swiss Automatic Espresso machine already there, was a tad… crowded.
Still. If you don’t want an appliance that makes a knock-your-socks-off cheesecake (more about which later) in only fifteen minutes, raise your hand. What? No one? Thought so.
The 5-quart Kenwood received an eviction notice, and the Instant Pot moved in. Not only no regrets – even Alton Brown would love this do-seven-different-things multi-tasker – I love it so much I’m selling my IP-Lux60 and buying the new IP-Duo 60, which makes yogurt and has both high and low pressure. Plus, unlike all the other electric pressure cookers I looked at, the IP has a stainless steel cook pot instead of a Teflon-coated one.
A Few Details:
- 7-in-1 Multi-Functional Cooker–Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer
- Large, easy to use control panel with 14 built-in Smart Programs, Dual pressure, Automatic keep-warm and 3 temperatures for saute and slow cook
- Delay cooking time up to 24-Hours; Manual setting up to 120 minutes of cook time
- UL and ULC certified with 10 proven safety mechanisms; Highly energy-efficient and kitchen friendly
- Include 3-ply bottom stainless steel cooking pot, stainless steel steam rack with handle & manual and recipes in English, Spanish, Chinese and French
It’s also completely silent, and doesn’t need any tending whatsoever. Just press a button (or use the manual key if you’re following a recipe) and walk away. It reaches pressure on its own, cooks to the specified time, then shuts off and goes into keep-warm mode after beeping a few times to let you know it’s done.
I can make a chicken thigh stew in 12 minutes. Perfectly cooked beets in 10 minutes. Beef or pork ribs, falling off the bone in 40 minutes. Mussels in wine and cream sauce – today’s meal – in precisely 3 minutes. Brown coconut rice, one of my favorites, 15 minutes. Those of you who also make brown rice know how unbelievable that is. And unlike a slow cooker, which drains all the flavor out of a dish, cooking under pressure requires almost no liquid and pushes all the spices and flavoring into the food! Win-Win as far as I’m concerned.
In the over three years I’ve written this blog, I’ve never endorsed a product.
Supplements that I’ve tested and whose efficacy I can attest to, yes – but never a product. Until now. I love cooking great food, and eating great food, but until now haven’t found a product that would let me do both while giving me the time to do it easily and almost daily. So yeah, I love my Instant Pot. If you have any questions before ordering, please ask away – here, or on the Contact SugarFree page. Happy Cooking!