I thought I did not need an Instant Pot. We bought one for our daughter who works and prepares meals for a family. She enjoys it very much, but I’m semi-retired and have plenty of time to cook, so I don’t need one. Right?
Maybe not. This week, three different cookbooks came across my desk, all with recipes for the Instant Pot and they are intriguing to me. A meal can be put together in 20 minutes or less. For entertainment value alone, perhaps I need one of these Instant Pots.
One cookbook is Low-Carb Cooking with your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri with 80 recipes for fast and easy meals. Another is very interesting: Megan Lavin’s An Allergy Mom’s Lifesaving Instant Pot Cookbook. If I had family members with food allergies, this would be a go-to cookbook for me. All the recipes are free of peanuts, tree nuts, soy, dairy, eggs, wheat fish and shellfish.
The third is Quick Prep Cooking with your Instant Pot by Stephanie Bundalo with 75 flavorful dishes that require minimal work. The recipe below is from Bundalo’s book. In her version of mac and cheese, as in many Instant Pot recipes, all ingredients are prepared in the Instant Pot. No additional pots and pans are needed.
Green Chili Macaroni & Pimento Cheese
For the pimento cheese:
• 8 ounces sharp cheddar cheese, finely grated
• ½ cup mayonnaise
• ¼ teaspoon Worcestershire sauce
• 1 (4-ounce) jar pimento peppers, drained and finely chopped
For the mac and cheese:
• 16 ounces dry macaroni noodles
• 2 cups low-sodium chicken stock
• 1¾ cups water
• ¼ teaspoon freshly ground black pepper, plus more to tste
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon ground mustard
• ½ teaspoon salt, plus more to taste
• 1 (4-ounce) can diced mild green chilies
• 1 cup shredded mozzarella
• 1 jalapeno, seeded and diced, divided
To prepare the pimento cheese, mix the cheddar, mayonnaise, Worcestershire and pimentos together in a small bowl. Cover with plastic wrap and place in the refrigerator until the noodles are cooked.
Mix together the dry noodles, stock, water, pepper, cumin, paprika, garlic powder, mustard, salt and green chilies in the Instant Pot.
Secure the lid and set the vent to the sealed position. Press “Pressure Cook.” Adjust the pressure to “High Pressure.” Press the “-/+” button until the time display reads 5 minutes.
Once the timer sounds, quick release the pressure. Remove the pimento cheese from the fridge and mix it into the noodles along with the mozzarella and half of the diced jalapeno.
Season with more salt and pepper to taste. Garnish with the remaining diced jalapeno.
Bundalo, Quick Prep Cooking with your Instant Pot, 2019
If you would like to share your favorite recipe with readers of this column, I will gladly share one of my over-700 cookbooks with you. I have everything in my cookbook collection from the proverbial “soups to nuts.” Send your recipe to me at the email address below or send it by mail to: Betty Slowe, The Tuscaloosa News, 315 28th Avenue, Tuscaloosa AL 35401. Include your phone number so I can reach you if we need to talk about your recipe.
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