If you have not heard of the Instant Pot craze yet (you gotta be living under a rock!), then let me be the first to introduce it to you! Recently I had several friends mention that the Instant Pot (IP) cut their time down in the kitchen getting dinner on the table in a faster more efficient way. Obviously this perked my interest. I start my Master's degree in a few weeks and I want to add healthier home cooked options for my kids but can't be in the kitchen all night over the stove. I bought into the craze and ordered two - an 8 quart (for entrees) and 3 quart (for sides). You may get confused on all the different IP's and which one to get. I recommend doing some research beforehand to compare and see what would fit your needs best.

I tried it this weekend for the first time. I have never used a pressure cooker before, just a slow cooker so the entire concept was new to me other than dumping a bunch of things in the pot. I read the manual and had a friend over for moral support (hehehhe). First, it's important to test the IP before you use it. This ensures it's operating correctly and you've sanitized it before use. After that the whole process was pretty easy. I decided to make Chicken Scampi. The longest part of the entire recipe was prepping it. It literally took less than 10 minutes to cook and finish it. I will say that when you vent the pressure cooker part of it, the steam and sound is obnoxious but the results are SO GOOD.

Here's the recipe I used. In lieu of wine, I just used extra chicken broth. Tasted delish! Kid approved: Chicken Scampi. I have heard lots of good things about the Crack Chicken too. It's on my list to try next.

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