So I "Did It"

So I "did it" , I purchased myself an 8qt. Insta Pot from William Sonoma. I purchased a small inexpensive insta pot, at Kohls when this rage started ( about 2 years ago) , that one I nevr used and quickly returned for a refund. My original purchase was basically a glorified crock pot (some thing I already had two of) and not something I thought I would get much use of, while cooking for the two of us. After much consideration and the nudging from fellow foodie's I have decided to purchase this new larger upgraded version Instant Pot Duo Evo Plus 8-Qt. and Williams Sonoma Everyday Instant Pot Cookbook. I was considering the purchase of a sous-vide cooker and this insta pot offers that option as well as a rice cooker I think this is a machine I will get use out of. I passed on one of my two crock pots to make room for this in the pantry.
This is what I read on the William Sonoma web site SUMMARY / COPY FROM Williom Sonoma This next-generation Instant Pot Pro boasts faster preheating and overall cooking time than standard cooking methods, which translates to less time in the kitchen for you. The innovative pressure cooker also has 28 smart programs and five favorite settings for your recipes. An essential for every kitchen, the versatile machine has an upgraded steam release switch with a noise-diffusing cover plus easy-grip handles on the inner pot, a large LCD screen and an auto-sealing lid. We paired it with The Ultimate Healthy Instant Pot Cookbook, which contains more than 150 creative, nutritious Instant Pot recipes for every meal and occasion. All-in-one machine is a pressure cooker, sous-vide cooker, slow cooker, rice cooker, food warmer, yogurt maker, cake maker, sauté pan and steamer. Generous 8-qt. capacity cooks up to eight portions – ideal for families, meal prep and batch cooking. 28 customizable smart programs take guesswork out of cooking with one-touch convenience. 5 favorite settings for one-touch access to your recipes with preferred cooking times and temperatures. Features 20% faster preheating plus up to 70% faster cooking than other cooking methods. Large, bright LCD screen offers easy, intuitive control. Upgraded stainless-steel inner pot features extra-thick aluminum layer for faster, more efficient heating, and flat bottom for optimal searing and sautéing. Easy Grip handles on inner pot facilitate lifting and carrying, and lock pot in place for stir-frying. Upgraded gentle steam release switch with diffusing cover reduces noise and prevents splashing. Built-in safety features include Overheat Protection™ and safety lid lock. The Ultimate Healthy Instant Pot Cookbook includes 150 creative recipes that emphasize good nutrition and great flavor. Cookbook contains dozens of ideas for every meal of the day, including vegetarian, vegan and gluten-free options. Cookbook is hardcover, 288 pages When I meal prep on Monday I plan to test it out and I will give you my review in a future post. Instant Pot Pasta with Bolognese Ingredients: 5 oz. (155 g) bacon, diced 3 Tbs. unsalted butter 1 yellow onion, chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 2 garlic cloves, minced 3/4 lb. (375 g) ground beef 3/4 lb. (375 g) ground pork 1 Tbs. chopped fresh sage, plus more for garnish 1/3 cup (3 fl. oz./80 ml) red wine 1 Tbs. tomato paste 1 can (28 oz./875 g) crushed tomatoes Kosher salt and freshly ground pepper 1 lb. (500 g) short dried pasta, such as penne 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving Chopped fresh flat-leaf parsley for garnish (optional) Directions: In an Instant Pot set to “sauté,” cook the bacon until crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot and celery and cook until the vegetable are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, pork and sage and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the wine and cook, stirring, until combined. Add the tomato paste, tomatoes, 1 Tbs. salt and 1 Tbs. pepper and stir to combine. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 8 minutes. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. Taste the sauce and adjust the seasoning as needed. Add the pasta and 1 cup (8 fl. oz./250 ml) water to the pot. Cover the pot with the lid, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 6 minutes. When the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and stir in the Parmesan. Taste and adjust the seasoning as needed. Serve in individual bowls topped with additional cheese, sage and parsley, if desired. Serves 4. Adapted from Williams Sonoma Everyday Instant Pot (Weldon Owen 2018) Molten Chocolate Cakes To serve these decadent cakes unmolded, invert a plate over each ramekin, flip the plate and ramekin together, and then give the ramekin a tap to release the cake onto the plate. Add a few raspberries to each plate along with the cream. • 1/2 cup (4 oz/113 g) unsalted butter • 1 cup (6 oz/170 g) semisweet chocolate chips • 2/3 cup (5 oz/140 g) sugar • 2 large whole eggs plus 2 large yolks • 2 tsp. pure vanilla extract • 3 Tbs. Dutch-process cocoa powder • 3 Tbs. all-purpose flour • 1/4 tsp. kosher salt • 2 cups (16 fl oz/475 ml) water • Whipped cream, for serving Lightly spray five 4-oz (115 g) ramekins with nonstick cooking spray, then dust with sugar. Combine the butter and chocolate in a heatproof bowl, place over (not touching) simmering water in a saucepan, and heat, stirring occasionally, until melted and smooth. Remove from the heat, whisk in the sugar until dissolved, and then whisk in the whole eggs, egg yolks, and vanilla. Sift the cocoa powder, flour, and salt over the chocolate mixture, then fold in gently until no dry streaks remain. Divide evenly among the prepared ramekins. Cover each ramekin with aluminum foil, crimping the edges. Pour the water into the Instant Pot® and insert the steam rack. If using an 8-quart Instant Pot®, place the ramekins in a single layer on the rack. If using a 6-quart Instant Pot®, place 4 ramekins on the rack and stack the fifth one on top in the center. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure. Let the steam release naturally for 5 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the cakes to a cooling rack. Remove the foil and let cool for 5 minutes. Serve warm plated or in the ramekins, topped with whipped cream. Serves five.

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