38 March 21 • 2019
jn
2 small zucchini (any color), cut into
1-inch cubes (4 cups)
2 bell peppers (any color), cut into
1-inch squares (2 cups)
1 can (about 15 ounces) diced
tomatoes
1 tsp. thyme
Kosher salt and pepper to taste
After cooking, add:
¼ cup fresh basil leaves
½ cup fresh chopped parsley
1 Tbsp. drained capers (optional)
Use saute setting. Add oil and
onions, cook until onions are soft-
ened but not browned. Add remain-
ing ingredients and stir to combine.
Turn Instant Pot to stew. Secure
the lid and press the stew setting.
After about 20 minutes, press can-
cel. Release pressure manually.
Once all pressure has released,
open and stir in basil, parsley,
capers and vinegar. Adjust salt and
pepper to taste. Makes 6 servings. ■
arts&life
Read the manual. Don’
t be
overwhelmed, but there are some
things you may want to know about
the Instant Pot before you plug it in.
Don’
t overfill the pot. Two-thirds
full is a good rule for most things.
Some ingredients (beans, pasta,
grains) will “grow” when cooked,
so use the halfway mark as a gen-
eral rule for these ingredients.
You can cook dry, but adding
liquid is better. At least 4 ounces
will produce enough initial liquid
(steam) to cook foods before the
natural liquid in the ingredients add
more liquid. And liquid will prevent
scorching the bottom of the pot.
Don’
t always believe exact cooking
times. Some recipes will tell you to
cook a certain number of minutes
without adding the time it takes for
the machine to come to the desired
temperature for cooking. I usually add
about 10 minutes to cooking time.
When in doubt, use the “stew”
setting. It’
s about 30 minutes of high
pressure and will cook most foods.
Don’
t add pasta to soups or dishes
until the end. Cook the food first, add
the pasta before reheating. I added
pasta to a minestrone once before
cooking and it had completely dissolved
beyond recognition.
The pot comes with some accesso-
ries (spoon-like tools, a rack, etc.),
but so many more are available
online. I use the rack for veggies I
don’
t want waterlogged (cauliflower,
for example). I have a colander/strainer
accessory that lets me hard-boil a
dozen eggs or cook and strain. I love it.
Make sure the “vent” knob is not
open. It’
s not dangerous if it is, but if
the knob is set to “vent” instead of seal,
you won’
t get the pressure you want
for your recipe.
Feel free to cancel cooking at any
time. Just press “cancel.”
Get another inner pot. And some
accessories. A second (or third) inner
pot (not the whole machine) will allow
you to use your Instant Pot again with-
out having to transfer food into another
vessel.
Top 10 Tips:
continued from page 37
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