Instant Pot Wrap Up

This spring semester flew by with EDTC 300 and I can’t believe I’m writing my wrap up post for my learning project! I am so proud of how far I’ve come from not knowing how to even properly seal the instant pot lid and what all of the button do, to using this cooking appliance as my go to “suppers made easy” hack. As mentioned in my first post, I was so intimidated to learn how to use my Instant pot and I truly think without this class, I would still be clueless. This gave me the motivation to step outside of my box and I am so glad I did! I learnt so many things about not only my instant pot but also about online learning. Keep reading to see my progression, what I have learnt and where a lot of my learning has come from.

Online learning

For a house warming gift, I received my instant pot and I was so grateful and excited to try it, Of course, this was the perfect opportunity. I started off by reading the manual and gaining a better understanding of how it works. Still in slight confusion, I turned to online resources to help my learning. The way I learn is through visual learning and/hands on learning. Therefore, online resources are typically much more visual based so this really assisted in me learning about the instant pot and learning recipes.

  • Youtube: I turned to youtube to gain some visual learning. I watched videos from the channels Pressure Luck specifically his tutorial on getting started with your instant pot, the actual Instant Pot channel, and LivingRichlyonaBudget. I did not use any actual recipes from youtube because I did not find any that I was truly invested in or the ones I did watch on youtube, I have already seen on Pinterest.

  • Pinterest: This was my biggest source of learning! Pinterest is known for recipes and a variety of recipe blogs. Let me tell you, it is the holy grail of all things instant pot! I turned to here if I was ever stuck on what to make. Usually all I would search into Pinterest is “Instant pot recipes” or if I wanted to to be more specific “chicken instant pot recipes” “soup instant pot recipe, “ground beef instant pot recipes, etc. There were hundreds of different recipes that popped up each time. Overall, Pinterest is an amazing online resource if you are doing any cooking project or just cooking for the fun of it at home.

  • Feedly: When we first started this semester, my instructor Katia, recommended this site for us to use as an online resource for our learning project and also to find education related articles. I started following Instant pot eats, Instant Pot, and Pressure Luck Cooking. Although these blogs do not post very frequently, they do have a lot of cook recipes, tips, and information on the instant pot on their blogs. Most importantly they have a lot of visual components to their blogs which again, makes learning easier and smoother for me!

Overall, my online learning experience was forever changed. I now know how to use the internet to my advantage while learning something new. This surely will come in handy in my future university endeavours such as my pre-internship. I now know I can turn to the internet and look at blogs or youtube videos and they will just about have any content you need to make you successful. As said previously, I really enjoyed the online learning experience because it gave a (what I thought to be) simulated face to face learning experience. Everything was broken down picture by picture or was made on a video. I have definitely learnt that online learning is the next best thing to face to face learning when it is not available.

I was also able to gain a better use of technology through this learning project. I better understood how to search for reliable blogs on various platforms and got me more comfortable with Pinterest.  Why do I think becoming more comfortable on Pinterest is important for my professional career? Pinterest actually is the hub of finding lesson plan ideas, activities for all grades, and ideas for your classroom so the fact that I was able to familiarize myself a bit with this platform will more than likely benefit me in the future. I also started to grow a PLN with Pinterest by following and pinning a lot more educational related pages. Creating PLN’s on various forms of social media is such a great idea because you get so many different types of resources, advice, and opinions from site to site. Overall, learning online has been a great experience and I cannot wait to put  my new found skills toward my degree!


Break down of what I learnt with the Instant Pot

Week 1: Instant pot learning project 

  • I set out what I want to do with my pressure cooker. I aimed at trying to make a variety of things. Appetizers, main courses, and desserts.
  • Gained an understanding of what all the Instant pot can do (pressure cooker, slow cooker, rice cooker, steamer, can saute, make yogurt, and does much more).
  • Getting familiar with the buttons and what each does.
  • Setting my goal to become completely comfortable using this kitchen appliance and to see it as cooking any other meal in the oven, for example.

Week 2: Shepherds Pie

  • First hands on time using the instant pot.
  • Learnt how to use buttons hands on. They make it look so much easier on the videos I watched!
  • Realized that the saute option cooks meat very well. It gets to the perfect temperature that you need. Starting to really realize this is an all-in-one kitchen appliance.
  • Learnt that it takes a bit of time for the pressure to come to and not to panic. Let the pressure cooker do its job properly.
  • Learnt how to safely release steam.

Week 3: Lemon Garlic Butter Chicken

  • Learnt that the saute button has different options for heating. Essentially low, medium, and high. This is good for having a variety of meats that need to be cooked at various temps and lengths of time to ensure you do not burn them.
  • During this week I started to really explore a variety of instant pot blogs to gain more inspiration and that is where I found this gem.
  • Learnt that it is okay to google or refer to blogs for help when you are stuck or unsure how to do something that the recipe you are looking at is calling for. It is not something you should be ashamed of because you are just learning.
  • Seasoning is key!

Week 4: Broccoli Cheese Soup

  • You do not have to strictly follow the recipes for it to be great. Sometimes adding in more or less of what the recipe calls for can be a good thing too. Or adding in impromptu ingredients like I did here. (AKA cornstarch to thicken)
  • To build on the last statement: sometimes cornstarch is your best friend while cooking! Especially when you are new to a method of cooking.
  • Learnt that you need a minimum amount of liquid in the instant pot while pressure cooking or it will not reach full pressure. This is strictly a safety feature. The minimum amount of liquid is one cup of liquid. Does not have to be water. If it is a starchier liquid like in this recipe, consider adding more.
  • Soup is hard to make, I have never before made a homemade soup before but the instant pot with the pressure cooking option made it easy. During this week I started to realize that the instant pot does all the hard work for you. You just need the right ingredients and to have faith that the instant pot works!

Week 5: Traditional Cheesecake with a Caramel Drizzle

  • Learnt that there are a variety of inserts/accessories that you can buy for cheap that work perfectly in your instant pot! Click here for a link to a blog that has a list of them!
  • Again, even though this cheesecake is in a springform pan, it cannot touch the bottom of the pot. Thats where your steamer rack comes in handy!
  • Even though there is no water called for this recipe, for the pressure cooking to work you NEED a cup of water at the bottom of the instant pot for the steam and pressure to develop.
  • How to make a tin foil sling to efficiently get your steamer rack out of your instant pot. A lot of tips and tricks learnt this week.
  • Learnt to be careful when you open the lid after pressure cooking, you do not want any access water from the pressure build up to drip on your cheesecake.
  • During this week while making this cheesecake and after tasting it, I became 100% more comfortable with it. Seeing its amazing abilities that it can make just about anything from shepherds pie to this is astounding. I was blown away.

Week 6:  Teriyaki Chicken and Rice = easy mid week supper

  • Needed something quick and easy during this week of semester wrap up when everything is due. I wanted to test how far I have come with this recipe. I realized that although it would have been hard for me during week one, it felt like I put little to no effort into this meal. This means I achieved my goal of being comfortable with the instant pot and that I now see the instant pot as an appliance that is not intimidating or hard to use, rather it is my go to for easy meals!
  • I learnt that the instant pot steams veggies perfectly once you found the happy medium for time. I found that it is between 3-4 minutes on high pressure cooking.
  • Learnt how too cook rice in the instant pot on the pressure cooking setting.
  • Learnt in this week and in previous weeks that pressure cooking is perfect for chicken breasts of thighs. It does not dry out the chicken like a conventional oven typically does. Rather, leaves it juicy, plump, and not over or under cooked.
  • Teriyaki sauce can be hard to make, with ensuring it has the right flavour and consistency. The instant pot allows for sauces to be made flawlessly.
  • Finding the right cooking times for meat is key. Here is a chart of cooking times you can refer back to when using your instant pot.


Main takeaways from my learning project:

  1. Step outside of the box!: By doing this you will learn so much more. I stepped outside of my box by first of all using a kitchen appliance I have never used before but also doing recipes I have all never made before. Through this, I was able to gain more experience in cooking and was able to become more comfortable with my instant pot.
  2. You should follow the recipe but sometimes adding in your own twist is okay: As anyone who has ever cooked before, you know that following a recipe is always the key part of being successful in cooking. Although this may be true, sometimes other peoples tastes or opinions are different than yours. Therefore, adding more or less seasoning, an extra ingredient, or cooking for less or more time always for the recipe to be your own. By doing this I was able to learn more about my instant pot and my cooking abilities. For instance, by adding more or less time I was able to see exactly how the pressure cooking works and what is the best time frame for things to be cooked to my desire.
  3. It’s okay to have mistakes, it is how you learn: As said previously in this blog post, I had a very starchy liquid (my broccoli and cheese soup) and this made the food stick to the pan and caused the “burn symbol” to show up on my instant pot meaning it did not reach full pressure. I was very flustered, embarrassed, and let down in this moment. Therefore I did not post it on the original blog post but looking back now, I learnt so much from that. I learnt the above take away, you don’t always have to follow the recipe exactly because things like this will happen and also that even though I made a mistake, I learnt from it. I did some research on why this might have happened and learnt that it is because I needed to have more water to make it less starchy. Even though the soup would have been very watery, during the pressure cooking this would have went away.
  4. Learning online is so helpful: By looking at resources online that really broke down how to use the instant pot and how to do certain recipes by showing videos or a variety of pictures, I was able to learn to my full ability. This is as close to as taking a “Instant pot 101” class as I could get. Also by learning online, it is like having notes always readily available to you so you can look back at it, as long as you save the resource. Along with learning online, I feel like I was able to teach online by sharing my learning project progress. I was able to give people recipes, tips, and blogs related to everything instant pot. I also felt like I learnt a lot by sharing my learning projects too! People often gave me suggestions and tips that I probably would have never thought about previously like shown below.

Overall, I am so glad I chose my Instant pot to be my learning project! I gained so much experience with the instant pot itself, my cooking abilities overall, learning online, and gaining confidence. I will for sure continue to keep using my instant pot to make more delicious creations. Stay tuned, I might just be posting more for fun!

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Teriyaki Chicken and Rice = easy mid week supper

For this weeks instant pot I have decided to do a quick and easy mid week meal that you can use for meal prepping as it has a lot of left overs! With the semester coming to a close, I needed a fast meal like this so the teriyaki chicken was the perfect candidate! This is my last recipe I will be doing for my learning project but I will without a doubt continue to hopefully post any good recipes I do find and if I make them! I retrieved my idea for my recipe from here.

Ingredients I used:

  • 2 cups of chicken broth
  • 1/3 cup of soya sauce
  • 1/4 cup of hoisin sauce
  • 1 tbsp of white vinegar
  • 1 tbsp of liquid honey
  • 2 tbsp of minced garlic
  • 1 pinch of red pepper flakes
  • 1 1/2 cups of sticky rice
  • 3 boneless and skinless chicken breast
  • 1 red bell pepper
  • 2 medium carrots
  • 1 cup frozen peas


Instructions:

1.Add your chicken broth, soy sauce, hoisin sauce, white vinegar, honey, garlic, and paper flakes. Stir well with a whisk until it is a smooth liquid.

(the picture was before I mixed)

2. Add in the rice and stir well again.

3. Now add in your chicken breasts and place them on top of the rice. Pour liquid overtop of chicken breasts a few times.

4. Assure that pressure valve is turned to sealed and lock the instant pot lid. Press the pressure cook button and have it set to high pressure (which it should be set to automatically) and set to 20 minutes. It will take about 15 minutes to come to pressure and then the 20 minutes to cook.

5. during this time you should cut up your pepper and carrots!

6. Once the instant pot pressure is done, do a quick release (just turn the valve) and let the steam out. Officially done when the little red valve goes down.

7. Open lid and shred your chicken add in your carrots, pepper, and frozen peas. Mix everything together well!

8. Close lid, turn valve to seal and click on pressure cooking again. High pressure for 3 minutes.

9. Open lid once done, mix again and enjoy!


Things I would do differently:

  • I would also add in broccoli or some other veggies. Maybe not have red pepper.
  • I would use ginger to add more flavour
  • I would probably not use sticky rice but it was all I had and did not feel like buying new rice just for this recipe.

Level of difficulty and would I make again?:

This was a very easy recipe! Anyone could do it. This would be the ideal instant pot beginner recipe. Compared to some of my other recipes I made, it felt like I literally did nothing to make this! I would for sure make again just with the above recommendations.


How was the online learning experience?: 

This blog that I followed was very simple and straight forward. I wish though, it had picture by picture instructions like I do. I see so many blogs that dont with recipes and I guess thats why I do it. Because I know the way I do it is very easy to follow and gives you an idea on how the food should ideally look like by each step. Essentially gives you a peace of mind and makes cooking less stressful! Especially if its an unfamiliar cooking device such as the instant pot or a completely new recipe to you.

Classic Cheesecake with a Caramel Drizzle

For this learning project post I decided to do something a little different and that is to make a dessert! I have never in my life made cheesecake before, let alone in a pressure cooker so I figured this would be the perfect opportunity to try something new and truly learn from it. I found the recipe for my blog here 

CRUCIAL ITEMS YOU NEED:

  • You will need a standard hand mixer
  • 8 inch springform pan

Recipe I used for the crust:

  • Cup and a half of crushed honey graham crackers.
  • 4 tbsp of melted butter
  • Pinch of sea salt
  • 2 tbsp of brown sugar

Recipe I used for Cheesecake Batter:

  • 500 grams or 2 blocks of Philadelphia cream cheese
  • 2 eggs
  • 2/3 cup of white sugar
  • 1/2 cup of sour cream
  • 2 tbsp of cornstarch
  • 2 pinches of sea salt
  • Caramel sauce to drizzle at the end

Instructions:

1. First thing you will need to do is set out the cream cheese, eggs, and sour cream to allow these items to reach room temperature.

2. Melt unsalted butter for the pie crust.

3.While butter is melting, mix your crust mixture together. Add in crushed graham crackers, sea salt, and brown sugar. Whisk these dry ingredients together

4. Add in the melted butter to this mixture. mix in until it starts to stick together and is well incorporated.

5. Line your springform pan with parchment paper and then place the crust mixture in. Make sure it is evenly distributed and is well patted down with a spoon or measuring cup.

6. Place this crust in your freezer. This will allow it to become more firm and crispier. Along with this, it will be less likely to crumble and fall apart.

7. Now we move onto the cheesecake batter. First you’re going to want to mix your dry ingredients together. This will be your cornstarch, sea salt, white sugar. Mix these ingredients into a mixing bowl.

8. In a separate bowl, beat your cream cheese with your hand mixture. You are going to want to do this on your low speed setting for 15 seconds.

9. Mix your sugar mixture into your cream cheese one half at a time. Beat the mixture for 30 seconds, scrape the sides to make sure everything is incorporated, and then repeat with the remaining sugar mixture.

10. Add in sour cream and vanilla to your cream cheese batter. Beat with your hand mixer for 30 seconds or until it is well incorporated.

11. One at a time, blend in your two eggs. Again, mix until well incorporated. With a spatula, scrape down the sides and flip the batter a few times to make sure everything is properly mixed in.

12. Remove your crust from the freezer and pour the cheesecake batter into the pan. Once you have done this it is now important to get air bubbles out of the cheesecake. To do this you will need to tap the cheesecake against the counter to allow the air bubbles to rise to the surface. Pop these air bubbles with a fork by scraping it over the batter. You will have to repeat this step a few times over.

13. Now it is time to pressure cook your cheesecake. Pour in a cup of water into your instant pot.

14. Create a tin foil sling so it is easier to get your cheesecake in and out of the instant pot. You do this by getting the metal steamer and place the springform pan on it. Put the folded aluminum pieces around the handles and carefully set it inside your instant pot. Having the steamer rack is crucial because you do not want the pan to be touching the bottom on your instant pot that has water.

15. Turn instant pot on, close lid, and set it to high pressure for 26 minutes.

16. Once completed, do a natural release which will last 9 minutes. Slowly open lid to make sure no excess water gets on the cheesecake

17. Remove cheese take and let it cool.

19. Once the cheesecake has reached room temperature, place cheesecake in the fridge for 8 hours.

18. Once cheesecake is done chilling, remove cheesecake from springform pan and drizzle with caramel sauce

19. Enjoy!!

Things I would do differently:

  • The recipe overall was great so I wouldn’t change anything about that.
  • I would maybe cook it in the instant pot for a few minutes longer.
  • I would also be more patient and try not to rush this process to make it more aesthetic. If I lined the parchment paper nicer and was more patient with the air bubbles, it would have looked prettier.

Level of difficulty and would I make it again?:

I would rate this as medium. It was easy in the sense that mixing everything was a breeze. You can’t really mess that up if you follow the recipe. The hardest part for me was trying to make it look pretty. Overall, though, it was very delicious and I would absolutely make it again!

How was the online learning  experience?:

With some blogs with recipes, they are very hard to follow and therefore easier to mess up or not understand what they mean in a certain step. With this type of blog that I was following, it was very organized and easy to follow. It made making this cheesecake that much easier. Learning how to use a kitchen appliance online is much harder than it would be having that face to face interaction but for the most part, I think it is just finding a well thought out recipe, blog, or instructional video. That little difference can go a long ways.

Lemon Garlic Buttery Chicken

For my second instant pot meal, I was very torn on what to make. Fortunately, with the great tools of twitter I was able to resolve this problem and placed a poll! I did a poll on if I should do pad thai chicken or lemon garlic buttery chicken and I think its obvious but the lemon garlic buttery chicken won! This was another successful but a little bit harder of a recipe.  I decided on this recipe because I wanted a slight more of a challenge now that I (sort of) have how to work it down pat. I also decided this recipe would be suiting for this summery weather because of its vibrant and uplifting flavours. I got the idea for my recipe on this blog. 

Recipe I used:

  • 12 boneless and skinless chicken thighs (roughly 2.5 pounds)
  • Seasalt
  • Pepper
  • Garlic powder (I did not follow an exact measurement for this. I just sprinkled it on both sides so that they were covered.)
  • 3 tablespoons of olive oil
  • 4 1/2 tablespoons of olive oil margarine (could use butter but I forgot to pick up some)
  • 1 onion finely chopped
  • 5 cloves of garlic
  • 2 tablespoons of Italian seasoning
  • Fresh juice from 1 lemon.
  • Slices of Lemon to place on top and cook with
  • 1/3 cup of chicken broth
  • Parsley to garnish

 

 

Instructions:

1.Season chicken thighs with sea salt, pepper, and garlic powder.

2. Press the ‘Saute’ button on your instant pot and put the olive oil in. Allow olive oil to spread and to get hot.

3.Place chicken in the instant pot. Flip chicken once a bit of a browned and wait for the other side to also become browned but make sure not to dry the chicken out. Remove chicken once both sides are browned. Since I had so many chicken thighs I had to rotate the chicken in. This part may take some time depending on the amount you want to cook.

4. I unfortunately had to scrape some of the chicken out of the pot. Instant pot fail! They did not burn but I just did not use enough olive oil.

5. Melt butter/margarine while still having the instant pot on saute. Add in onion and garlic once butter is melted. Cook for 1-2 minutes or until fragrant. You want to make sure the garlic does not burn because it can very easily.

5. Add lemon juice, Italian seasoning, and chicken broth in. Stir well.

6. Place all chicken back in the instant pot and place sliced lemons on top.

7. Lock lid until it chimes and move valve to ‘seal’. This is very important to do because you do not want any of the hot steam to escape. This can not only wreck you meal but it can also be dangerous and burn you. Now press the ‘pressure cook’ button and set timer for 13 minutes.

(8 minutes is pictured only because I forgot to take the picture sooner, oops!)

8. This next part was very confusing for me, I was confused why it was taking so long  but realized after re reading original recipe that it will take around 10 mins to come to pressure and then start counting down the timer. Which in hindsight makes sense because it does take awhile to built pressure. I guess with my other instant pot recipe from last week I was so busy I did not notice this before. I now know this for future reference, though!

9. Once your instant pot timer is finished and manually shuts off, allow for a natural release. Meaning you do not have to press down red button or turn the valve immediately unlike I did on my previous recipe. Allow for this natural release for 5 minutes and then with an oven mitt turn the valve to release. Now you can remove your instant pot lid.

10. Garish with parsley and serve!

Side dishes:

  • Parmesan lemon asparagus made in the oven and steamed rice made in the rice cooker.

Things I would do differently:

  • Use more olive oil for my portion size
  • Use more chicken broth for my portion size

Level of difficulty and would I make this again?:

  • I would rate this at moderate.The prep was very easy but you really had to watch the chicken to get that perfect golden brown colour without drying it out. It was also very faced paced meaning for the sauce you needed to work quickly to make sure you did not burn the garlic. I would overall make this again it was very yummy and full of flavour. This recipe is definitely for the garlic and lemon lovers, which I am so that is why I liked it so much.

Shepherds Pie

Tonight I used my Instant Pot to make some really delicious shepherds pie! Luckily, it was successful and I already discovered a lot about my instant pot. I decided on this recipe because I just really wanted a good and hearty homemade recipe for my first “experiment.” I retrieved my recipe from https://www.adventuresofanurse.com/2017/01/12/not-mamas-instant-pot-shepards-pie/

For this Learning Project blog post and for the rest that I will do, I will be posting the recipe and instructions with a picture by picture of what I did.

Recipe I used: 

5 red potatoes that are peeled and cubed

1 1/2 pounds of ground beef

1 pack of onion soup mix

2 tbs of butter 

1 cup of mixed veggies

2 cups of water

1 cup of sour cream

1/4 cup of milk

1 packet of brown gravy mix

1 cup shredded cheese

Salt and pepper to taste

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(Missing from picture is the ground beef)

 

Directions:

1. I started out by putting my instant pot on the “saute” setting. I had to bring out the instruction manual because I seriously did not know how to work it and I was so terrified of messing it up! Luckily, I figured it out and got this show on the road. While on saute, I put my ground beef and onion soup packet in and mixed this until there was no powder visible. Cook until the beef is browned and crumbly.

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2. Add water and veggies. I used frozen mixed veggies and it worked perfectly.4BC9553C-C16A-4313-8FE0-F4EDA2B9366C

3. Bring out your veggie steamer (which is an appliance that comes with the instant pot that looks like a cooking rack with handles) and place your potatoes on top. Now put your instant pot on manual high pressure for 17 minutes.

4. Do a quick release. This is where you turn the dial at the top of your instant pot to the side and push down the red button beside it. Since this is a pressure cooker, you do not want to ever just open the lid. You will most likely burn yourself from the very hot steam so do this step with caution! This was the most daunting part for me. Do this until you have relieved all of the steam and pressure. I did this for at least 5 minutes.

5. Remove your potatoes from the instant pot and put into a separate bowl. In the bowl add the milk, butter, and the salt and pepper to taste. Mash the potatoes until smooth. Kept set aside.

6.Put instant pot on saute again and pour in packet of gravy mix along with the sour cream and stir for 30-40 minutes2A8F6EA0-D05F-4ECF-86C7-26294ACA1A7C

7.Preheat oven to broil on high.

8.Pour beef mixture evenly into a oven safe dish, top with mash potatoes, and then top with the shredded cheese.35D92EAF-7683-4598-A4C3-57F09DDDFF80

9.Place in oven for 2 and a half minutesF15CA8E8-49CB-4E44-936E-6CF57FB43F18

10.Once out of the oven, let stand for 10 minutes9F21CF4A-249F-4E44-ACED-43E11E21022D

11. Enjoy!

(Side note: the second dish was for my boyfriend not the dog! She wishes!)

Things I would do differently:

  • I would add in a 1/4 cup of fresh diced onion when you initially saute the ground beef, it was lacking that.
  • I would also use less water. I found it to be very watery so therefore, I added in a tbsp of cornstarch to thicken the mixture before I placed it in the oven.

Level of difficulty and would I make this again?:

  • I would rate this as easy. There was next to no prep time and once you figured out the buttons and how to do the quick release, it was a breeze. I would overall, absolutely make it again. It was very delicious.

 

Insta pot learning project

For my EDTC 300 learning project, I have decided to learn how to use my Instant Pot. I recently received an Instant Pot as a house warming gift and I have been utterly terrified to use it. I think partially because its foreign to me and making a roast in 3 hours sounds absurd. Never less, when I look on sites such as http://www.pinterest.com I see all of these delicious recipes for the Insta Pot and it makes me want to try it so here we are! If you are confused as to what an Instant Pot is, it does the job as a pressure cooker, slow cooker, rice cooker, steamer, and much more. The idea behind the pressure cooker is that it saves time without compromising taste. My learning project on the Instant Pot will feature a variety of recipes that can be used as main courses, appetizers, side dishes, desserts, and more.

The idea behind my learning project is to allow me to be more comfortable with this kitchen appliance, to make myself become adventurous with it, and try some not so easy recipes with it. Along with that though, also learn some easy recipes for future reference when I am feeling lazy and want a quick but tasty meal! Up to this point, I do actually have a lot of experience in the kitchen. Growing up my mom taught me how to cook and make some great meals. All of my cooking experience though is very traditional. Meaning that I know how to use the stove, stovetop, griddle, blender, food processor, BBQ, and common kitchen or cooking appliances like so. Never before have I had to use something like the Instant Pot to cook a meal so this is why it will be a great learning experience for me. After all, I am not learning how to cook, rather I am just adding on to my pre-exisiting cooking knowledge! I believe by learning to use the Instant Pot it will come in handy on those nights where I do not want to cook a full out meal. Rather, I would have little prep time, throw everything in the Instant pot, and then have a delicious meal with half the work. I can’t wait to start to use the Instant Pot and I am sure my boyfriend and dog agree!BCAA5DDA-AD3B-459B-9051-938BE042477D