If you don’t have one, get one. Instant Pot is a splendid convenience that shortens the time for braising, roasting, stewing, etc. And, it helps to keep meat juicy while cooking to sublime tenderness. Last week, BSK browned a pork roast (saute setting) and then added apple cider vinegar,onions, garlic and rosemary. A roast with a crusty exterior and a moist, flavorful interior was the result. BSK reduced the juices and little brown bits of meat with white wine to create a lush sauce. On another evening, BSK used the Instant Pot to make congee (jook), the Chinese rice porridge. BSK added garlic, sea scallops and shiitake mushrooms to left over cooked basmati rice. The result wasn’t congee but rather a soupy risotto. Nevertheless, it was deluxe comfort food. BSK said next time there will be an adjustment in water proportions to make a more conventional congee.
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