The main advantages of electric pressure cookers, as I see it, are:
- being able to make slow-cooker type meals much faster
- being able to make rice and pasta recipes. all in one pot
- being able to cook using less energy and without heating up the kitchen on a warm day
And those advantages are just not all that meaningful to me. Well, the not heating up the kitchen on a warm day is meaningful, but that's why I have my grill and my slow cooker.
The yogurt, by the way, worked the second time. Turns out there are three settings for the yogurt button, and the first time, I had it on the less setting for incubation instead of normal. Don't ask me what one would use the less setting for, because I do not know (if you know, feel free to enlighten me).
This week, I've got one last Instant Pot recipe that I didn't make last week. I already have all the ingredients (and I'm using up some chicken thighs from the freezer), so I'm gonna make it. Here's what's on the menu this week:
- Instant Pot Pepperjack chicken
- Nachos (regular nachos, as requested by the children, who have grown weary of recycled instant pot meat nachos), guacamole
- Chicken, bacon, ranch sliders (I was going to do this one in the Instant Pot, but decided the slow cooker version was easier), raw veggies
- Pizza (crust, sauce), salad
- Hamburgers, buns, chips, jello, roasted asparagus
- Hot dogs or brats (maybe we can pretend they're light sabers), buns, oven fries, green beans
- Chicken tacos, guacamole (gotta have guac on 5th May)
- There is no other this week. Well, there probably is some other, but I don't have the brain power to think of it right now.