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Hey, y’all! I’m back with another completed #GiveItAWeek challenge. Foodie lovers and busy moms are going to LOVE this one. The goal was to simplify mealtime with the highly-talked about Instant Pot.
Recently, I interviewed one of my favorite celebs and chefs, Trisha Yearwood, who mentioned she uses one of these. So, naturally, I was motivated to dust mine off and give it a (more serious) go. And considering one of B+C’s top posts EVER is about beginner Instant Pot recipes for easy weeknight dinners, I figured I was in good hands to get started.
Below you’ll see how I kicked off the week with a hearty harissa chicken recipe, transitioned to some basic boiled eggs, maneuvered through a mac n’ cheese snafu, switched it up with a veggie-friendly dinner, and finished with a *delicious* cheesecake dessert. Keep scrolling for the full photo recap of what happened when I put my time and tastebuds to the test.
Ultimately, for one $99 tool, I was pretty impressed. The two big learnings were that the Instant Pot sped up both my meal and clean-up time, which is a huge win for this CEO, wife, and mom-to-two! But there were some downsides, like incremental preheat and cool-down time, and the combination of steam and pressure spewing dinner ALL over my kitchen (trust me, it wasn’t pretty!). Luckily, I got a few awesome tips from all of you to help get me through, so I can happily say I made some real progress — and ate GREAT for the week too.
Check out my full experience on my highlighted #GiveItAWeek stories, which you can find on my Instagram profile: @brit. Then, if you’re ready to kick-off your own Instant Pot journey, don’t forget to check out some beginner tips here.
Have any thoughts on my recent #GiveItAWeek challenges? Share your feedback with me @brit!
(Featured photo via Getty)
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