Megan from Pip and Ebby shares her Easy Instant Pot Meal Prep tips that will save you time and effort in the kitchen every week. Don’t have an Instant Pot? Never fear – these tips apply to all electric pressure cookers.
This week’s episode is all about how to make meal prep easier with the Instant Pot!
I chat with Megan, a blogger, recipe developer and photographer with a passion for creating delicious, easy-to-follow recipes and capturing mouth-watering photos. She began her food blog, Pip and Ebby, nearly nine years ago and has created around 1000 recipes to share with her readers.
Recently Megan has found a passion for cooking with the magical Instant Pot and has created a variety of recipes with it, ranging from desserts to side dishes to soups and main dishes. She uses her pressure cooker frequently for prepping meals and sides throughout the week.
If you have an Instant Pot or electric pressure cooker, or have been wondering whether this appliance is right for you, you’ll get so much out of today’s chat!
RECIPE OF THE WEEK
The recipe of the week this week is my Pumpkin, Halloumi & Avocado Salad. Basically I just put all my favourite foods in a bowl and called it a salad. It’s an older recipe that’s been super popular over the past few weeks. Not surprising since it’s pumpkin season! If you haven’t had a chance to try this salad yet why not give it a go this week?
EPISODE 13 – EASY INSTANT POT MEAL PREP
What are some things you make in the IP that helps simplify meal prep?
- CHICKEN: Cook 4 chicken breasts for 5 minutes and frozen breasts for 10 minutes on high pressure. (natural release 5 minutes).
- HARD-BOILED EGGS: Eggs cook consistently every time and peeling the shells off is a BREEZE. There are two methods for creating perfect hard-boiled eggs: 1. the 5-5-5 method (cook on high pressure for 5, natural release for 5 and ice bath for 5) OR 2. 5 min on high pressure with a quick release and a 1 minute ice bath. Use a trivet or steamer basket for the eggs with a cup and a half of water in the bottom of the instant pot.
- VEGETABLES: Keep in mind what vegetables you are cooking and choose those that will cook well together. Most vegetables can be cooked in just a couple of minutes. Potatoes and carrots are both very hearty, so cook well together. Cauliflower and broccoli are also similar and cook well together. Use a trivet or steamer basket for the eggs with a cup and a half of water in the bottom of the instant pot.
- RICE: Use 2 cups liquid to 2 cups rice. Cook for 5 minutes on high pressure (use the rice setting!). Let the pot release naturally for 10 min, then do a quick release to get rid of remaining pressure.
Are there any vegetables that aren’t suitable to be cooked in the Instant Pot?
- TOMATOES – Because they cook so fast they aren’t suited to the Instant Pot.
- ZUCCHINI / SQUASH – Again, they cook too fast, but if you were going to try them in the Instant Pot put on for only a minute.
Megan’s Favourite Instant Pot Recipes
WHERE TO FIND MEGAN
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