You guys already know about my love affair with my Instant Pot. At this point, I’m using it at least 3 times per week, for breakfast, dinner, and even dessert. That’s more than I’ve used any one cooking appliance! If you’re just getting started with your Instant Pot or other electric pressure cooker, then this is a …
Easter is right around the corner, y’all, and that means Easter Egg hunts, Easter baskets, church celebrations, and perhaps most importantly (*awaits lightning strike down from Heaven *), Cadbury eggs.
The Instant Pot strikes again! The more I use this thing, the more I love it. It’s very quickly becoming a staple in my weekly menu planning.
One thing I’m trying to get the hang of is the “pot-in-pot” method, where you cook two different things at the same time by putting one item in the bottom of the main pot, and then a second item on a trivet, in a smaller pot (or a makeshift aluminum foil “bowl”) above it.
Fewer dishes + faster cook time = 🎉🍾🙌
Here’s a secret about me: I never eat vegetables. Not never never, but definitely not as much as I should. And that means neither does the rest of my family, since I prepare most of their meals. But now that a tiny human is dependent on my cooking for his nutrients (NO PRESSURE), I guess I need to get in gear and level-up in adulting. Level 5: Vegetables.
So when this recipe caught my eye on Pinterest (ya know, because it had the word “burrito” in it), I figured I should give it a try. I’ve tweaked it to make it a little simpler, because I don’t know anyone who has time to get fancy with things like “rinsing rice in a fine mesh sieve” (um, what?), and it’s since become one of our family favorites—husband even requests it sometimes, which is unheard of for something without any meat in it.
And best of all: this is a one-pan meal, AKA THE BEST KIND OF MEAL THERE IS.
So as it turns out, dinner does not cook itself, and with two working parents and a baby on a strict schedule, time for cooking is virtually nonexistent. Enter: pan-seared salmon. I always keep Costco Atlantic salmon in the freezer, so this is my go-to recipe when I’m on my way home from work and realize I made zero plans for dinner and have exactly 30 minutes to get something thrown together–which happens at least once a week. The husband and baby both love it (is it bougey that my baby eats salmon? I hope so), and it only takes 15 minutes to prep and cook. This recipe is also a one-armed-wonder, in that I’ve managed to make it one-handed while the baby terrorist demanded I hold him.