But I never had any desire to own an Instant Pot.
Two words - pressure cooker.
Images of things blowing up in my kitchen would pop into my head whenever I heard "pressure cooker."
So when Nat gave me one for Christmas, I was not only surprised, but I was very scared to try it out.
I read the manual, and even sought tips from a friend who also got one for Christmas (turns out she didn't even try her Instant Pot yet!).
After much hesitation (and about 10 days), I just decided to go for it.
I went through the test run, and while the Instant Pot was doing its thing, I made sure no one went into the kitchen until it was done. Yes - that's how paranoid I was.
After the successful test run, I decided to make some miso chicken.
The chicken turned out great, however, and my kids loved it and even asked for seconds!
I have used the Instant Pot one more time since I made the Miso Chicken, and even though I felt more comfortable, I was still very nervous.
I hear cheesecakes are a very popular item to make in the Instant Pot, and since I love cheesecake, maybe I'll try that soon!
Instant Pot Miso Chicken:
- 4 T butter, softenend
- ½ cup white miso
- 2 T honey
- 1 T rice vinegar
- 8 frozen boneless, skinless chicken thighs
- 1 c water
- Combine butter, miso, honey, and rice vinegar in a large bowl.
- Add chicken to the bowl and spread miso mixture all over each piece of chicken.
- Place water in Instant Pot.
- Place chicken in Instant Pot.
- Set to 25 minutes on poultry.
- Naturally release pressure for 10 minutes, then quick release any remaining pressure.
Original recipe can be found here on New York Times.