To Instant Pot…or Not
I recently took the plunge and bought The Instant Pot. I’m not what I would consider a gadget junkie, however when I learned the ease with which I could make (AND PEEL) hard boiled eggs, I decided it was worth the investment.
Peeling hard boiled eggs has been a challenge in my home for…decades. I’ve tried adding baking soda, salt (and whatever else has been suggested) to the water, cooking in a variety of ways, and plunging them in ice cold water. The only chance at “easy” peeling was making sure the eggs were not fresh.
I finally began buying the commercially cooked and peeled eggs, UNTIL NOW. In a mere twenty minutes I have my week’s supply of hard boiled eggs cooked, peeled and stored in the fridge—with zero frustration—even when they are fresh. Pure egg bliss, thanks to my Instant Pot. 
Before you take The IP plunge, here are a few considerations.
The Instant Pot is not always the quickest way to cook your food, even though it is a pressure cooker. Thanks to Mrs. Dornberg’s Culinary Experience class on this topic, I’m figuring out when it’s the best cooking option for what I’m making.
For example, if a piece of meat has to cook for an hour, time must be added on for the unit to reach the proper heat and pressure; add that hour of cooking time; then, depending on the instructions, add another 15-20 minutes to allow the steam to naturally release.
What appears to be an hour of cooking could be 90 minutes or more. This may or may not save you actual time from your current methods.
Another factor is storage. Where will your Instant Pot live? I kicked out a faulty bread machine that I will not replace, so mine has a home.
A new gadget always has the opportunity for accessorizing—kind of like the new outfit that requires the shoes, handbag, earrings. There’s always more!
Cleaning the stainless steel inner pot is pretty simple, however the lid has a few small parts that must be cleaned well after each use.
If you are one who enjoys tasting and adding a pinch of this or that, cooking with this will make you crazy. Unlike a crock or traditional pot, you can’t simply lift the lid and add an ingredient. If you do, the pot has to get up to pressure again—more time.
On the plus side, I’ve made some tasty soups, roasts, rice, and of course, my beloved eggs. My friend made a beautiful crustless quiche–next on my list of cooking experiments. 
Should you decide to invest, be sure to buy THE Instant Pot and not a knock-off brand. I’ve heard a few horror stories about imposters.
If you’re looking for additional support for your health journey, be sure to join my new Facebook community: The Fit Foodies We’ll address your challenges, successes, and have some fun too, since we all love good food!
To Your Health,
Carol
“I can cook really complicated recipes, but it takes a real talent to do the perfect egg.”—Chrissy Teigen