Productive Mama Bottom Line: GET IT! It will save you so much time in the kitchen. I love mine and it definitely makes me more productive.
- as a slow cooker. Sometimes I still need my big ‘ol crockpot, but the IP usually does fine as a slow cooker. It DOES cook high, though, in the Normal setting. And I find the Low too low. So I just plan on following the HIGH times in a recipe.
- for hard cooked eggs. They come out perfectly. PERFECTLY, I tell ya! I do about five minutes of cook time, then let them sit for five before doing a quick release. Then I dunk them in cold water. Even fresh eggs peel easily.
- Beans. I soak them for 12-24 hours and then they cook up rather quickly in the IP. I used to cook them in the crockpot all day and still do if the IP is busy. Here’s my post on kicking the canned bean habit.
- yogurt. I boil the milk in the IP, as it needs no attention. Then I let the milk temperature come down and either use IP to hold the milk at the right temperature for eight hours OR I transfer it to my yogurt maker. ‘Cause sometimes I can’t spare the IP for eight hours!
- morning grains. I like to soak my grains at least overnight before cooking. The IP lets me soak them AND set them to cook all at once so that they are READY when we wake up. Always remember to add time to build pressure and time for pressure to release. The IP will hold them a nice warm temperature so they’re ready whenever your household gets moving in the morning. Oh, I do the Pot in Pot (PIP) method for grains. With this method you add water to your IP, use the trivet and set a bowl with the grains and cooking liquid on top of the trivet.
- rice. I’m half Chinese and prefer rice in a rice cooker. I love me some white rice, but I also eat basmati (white or brown), short grain brown, and more. I have been so pleasantly surprised by how well rice turns out in the IP. I also use PIP for rice.
- keeping things warm. Some days of the week we are out all morning and get home STARVING. If I’m on my game, I’ll put in leftovers and hit keep warm so we can eat as soon as we return. I do this quite a bit.
- potatoes. They don’t get crispy skin, so if you want that, finish them off in the oven. I’m
too lazy. I just toss them on the trivet, add water to the pot and set for about 20 minutes.
- broth. I set it for 1.5-2 hours of pressurized cooking and that’s it. I try to do it in the evening so I can turn off the heat before bed and let it cool and come down from pressure overnight.
- my freezer meals. Usually I defrost the night before in the fridge and use the slow cooker function to cook my freezer meals. But, I have a friend in my club who does NOT meal plan. Gasp! (JK. Hi, Ms. C!) She gets home after work/school and pulls a meal from her freezer. She runs hot water over it and pops it frozen in to her IP and sets it to pressure cook according to the main components. Forty-five minutes later, dinner is served. I can’t live that way but it works for them 😉
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