Instant “Pot User” to an official “Pot Head!”

With EDTC300 coming to a close, it means that my Instant Pot learning project is also coming to a close. Before I began this learning project, I occasionally used my Instant Pot and was not very adventurous.   However, I am now using my Instant Pot 2 to 3 times a week and don’t even care if I have a recipe to follow, often just throwing things in! This learning project has not only allowed me to connect with classmates but also with people outside of class. I would like to think that the near 700 blog hits means that people generally want to follow my blog but I know that the majority of hits are from friends sharing my Instant Pot blog.  Despite this class coming to an end, I do want to continue sharing my “Pot Head” adventures as I have enjoyed blogging.  Probably easier said than done, right!?

To recap my weekly progress:

Week One: Instant-Ly Becoming a Pot Head

–          Introduction, plans for learning over the course, meal ideas

Week Two: Shredding It!

–          Making frozen chicken in 20 minutes with sauce

–          Shredding it with a hand mixer

Week Three: Instant Pot Lingo 101

–          All you need to know about the Instant Pot (tips, tricks, tools, language used, etc.)

Week Four: Go Bananas!

–          Baking banana bread in the Instant Pot (step-by-step process with pictures).

–          All my learning is done online mostly through the Instant Pot Facebook pages. This post outlines how I feel about learning this way and the tips and tricks of how learning this way differs from using a cookbook.

Week Five: Let’s Get Cracking!

–          Hardboiled eggs using the 5-5-5 method.

–          I featured Julia and her keto journey in this post.

Week Six: Say Cheese(cake)

–          This week was my dad’s birthday so I made him an Instant Pot New York Cherry Cheesecake with an Instant Pot Cherry Sauce.

–          This post also features a Peanut Butter Cup cheesecake that I made for my mom’s birthday

–          This post includes the rave reviews from not only my family but also classmates (include comment screenshots).

Week Seven: Nobucks Starbucks

–          A step by step process on how to make the famous Starbucks Sous Vide Egg bites.

–          It is all the rage right now on the Instant Pot Facebook pages.

Week Eight: Ravioli to Rave About (but not a time saver)

–          The first and ONLY post where I admitted cooking the old fashioned way would have been faster.

–          This ravioli was full of cheesy goodness but a lot of work for ravioli! But who doesn’t like cheesy goodness!?

–          I talk about the downfall of learning online and through the Facebook pages. Also, touching on what I will do differently in the future and how failing is all part of the learning process.

–          Regardless of what I felt like was kind of a flop I still received encouraging feedback from classmates. (include screenshot)

Week Nine: Cracked The Code!

–          This post features a video of the process of making yogurt in the Instant Pot.

–          I had been working on making yogurt since the first week of my learning project and had no idea that it would take me five attempts to perfect yogurt. I also, break down each attempt step-by-step.

–          I stepped out of my comfort zone and took videos of the process and used iMovie to put together and edit the video. I talk about my learning process of stepping out of my comfort zone and diversifying the types of technology I use. What I found easy, hard and what I would do differently next time.

Week Ten: Do you find zoodles in the zoo?

–          This week I feature a step-by-step way of making zoodles. I even tell the secret of just going to Costco and buying the already spiralized zucchini and squash. Huge time saver but one day I would like to say I spiralized my own garden zucchini.

–          I also feature Julia’s keto zoodles in this blog.

I clearly loved my learning project way too much as I completed two more posts than the required ten posts ha!

Week Eleven: Easiest Lasagna Ever!

–          Displays a step-by-step process of lasagna making.

–          Discusses how it is a cooking game changer. Takes way less time and less tedious.

Week Twelve: The Full Meal Deal

–          As I mentioned earlier, my family and friends have been following my journey. My mom and her friend got it in their head that I should do an Instant Pot three course meal. They both have Instant Pots and could easily do it themselves however, they just wanted an excuse to not have to cook ha!

–          This is my last Instant Pot cooking post and I thought it would be a great way to wrap up my learnings.

–          I planned a three course meal using a blog I discovered (link).

–          I described the process of cooking.

–          I made a video again on iMovie to practice my skills and perfect/learn the things that I did not figure out in making the yogurt video.

–          I described the process of making my second video. How I took the videos differently on my phone. What I liked and disliked about how I did this the second time and how much learning I still have left to do.  I talked about using it in my future classroom and the vast potential that it has for students.

Final Thoughts

Throughout all my posts I included several links that helped to enhance my learning with my Instant Pot and also with technology.

I believe that too often people are afraid to fail.  However, when learning a new skill, it is inevitable to fail some times. The importance of picking yourself back up and trying again is crucial and something that students need to experience. This is one reason why I think incorporating a learning project with my students is important. Not only does it allow them to be engaged in deeper learning in an area of interest but also allows them to experience risk, failure and success.  In addition, they will experience support from people outside the classroom as well as from their peers and understand how valuable this help is.   A learning project also allows students to experience first-hand the benefits and downfalls of learning online. They will learn how to share on a blog, twitter, what hashtags do, what helpful resources can be found online, other tools to use and so much more. Most importantly, students will see proof of how important maintaining an appropriate digital footprint is.  They will see how their footprint sticks with them for life and the importance of internet safety. Nothing is ever erased, even if you can’t find it anymore.

This learning project taught me so much more than just becoming an Instant Pot Head.  It introduced me to many tools, skills and techniques that I can take with me to my future classroom.


The Full Meal Deal

My mom and her friend had been “bugging me” to cook a three course meal with everything done in the Instant Pot. Their “reason” was that it would be a great way to end my learning project.  This is true however, I think that their real reason was just not having to cook.  Both of them have Instant Pot as well.

Throughout this learning project they both have been following my weekly progress and waiting for me to try new recipes first.

On one of the Instant Pot Facebook pages a person shared a blog where they compiled and organized tons and tons of Instant Pot recipes. I could spend hours on this blog as there are so many recipes and ideas that I have never seen before plus the organization makes it easy to look through.  Each recipe is in a category such as chicken, beef, desserts, etc. plus they have sorted the recipes further under each tab. For example: in the chicken tab they have a heading with whole chicken, chicken breasts, etc. This makes the blog very user friendly.

While looking through the blog I found many recipes I want to try and eventually will. After spending lots of time looking, I decided on the following recipes for the Instant Pot three course meal.

Appetizer: Spinach Artichoke Dip with baguette and nacho chips

Main Course: Bacon Honey Mustard Chicken, Garlic Mashed Potatoes, Steamed Broccoli with Cheese Sauce

Dessert: Oreo Cheesecake with homemade whip cream

My intention was to cook the bacon and make the cheese sauce in the Instant Pot. However, as a time saver and to get the bacon crispy, I cooked the bacon in the oven and cheese sauce on the stove. Looking back, I am just not sure why I didn’t use real bacon bits for the bacon instead. I also then kept the oven warm so, as each dish was done, I was able to keep it warm.

I have read that it is best when a cheesecake has sat in a fridge for 24 hours after being cooked. Therefore, I made the cheesecake the day ahead. This was also a huge time saver on the day I made the actual meal. I cooked the meal at my parent’s house using both my Instant Pot and my Mom’s Instant Pot.  I felt like a serious “pot head” at that moment ha! I also discovered that the Instant Pot is by far the easiest way to cook potatoes.  So easy and they were cooked perfectly!

I am not the best cook in the world nor do I enjoy cooking that much. In fact, in my video you see my brother opening a can for me! That is because the can had an “easy opening” tab which I somehow broke off and then dinted the can when trying to then open with a can opener.   He made fun of me but he is no better at cooking- he can just fix my mistakes ha! However, I love my Instant Pot and use it so much as I find it so easy and such a time saver.  It allows me to make nutritious meals without having a lot of cooking skill, pre-planning or preparation time.

To document making the meal and of course eating it, I chose to use the Time-Lapse setting on my iPhone camera. The meal was made over two days and took a total of fourish hours when all said and done (including prep, cooking times, etc.). It is amazing that I was able to show you my entire process in under five minutes. I chose to try the Time-Lapse setting as I knew it was going to be a long process and that many clips would be combined. I also, wanted to compare the iPhone setting to the one on iMovie. Last time I sped it up on iMovie my video was not  nearly as long as I only was documenting one thing. I chose to stick with iMovie as I wanted to improve my skills using this program and to try to figure out the things I couldn’t last time in my yogurt post. This time, I was able to successfully add title headings and audio. Now that I have used this program two times, I feel much more confident in my abilities to create and edit a video.  I think it will be another go to source to document learning in my classroom as well as having students do projects creating videos.

The meal was a huge success! I even got a good review from my brother who, needless to say, is a little hard to impress. He said my spinach artichoke dip would have been as good as Boston Pizza’s if I baked it with cheese. I said I would take that under consideration for next time ha! He doesn’t really like potatoes or steamed broccoli but said the potatoes were edible and just didn’t eat the broccoli but put the creamy cheese sauce on his chicken! My mom and her friend declared the meal a success and that they will now make all of these recipes themselves. My mom said the Oreo Cheesecake was better than her birthday peanut butter cheesecake.  This shocked me as she is a huge peanut butter lover! My dad was just happy this meal wasn’t low carb ha! When growing up the saying was, “the cook never does the dishes!” I finally was able to benefit from it!

Easiest Lasagna Ever!

I made Instant Pot Lasagna and I am just going to say it is way less time consuming to make with the Instant Pot.



1 lb ground beef

8 oz cottage cheese

1 cup mozzarella cheese – divided in half

1 cup an Italian cheese blend

1 egg

Italian spices

Salt and Pepper to taste

No-boil lasagna noodles

1 jar pasta sauce

1) Brown the ground beef. I did mine in a separate frying pan.

2) Mix the cottage cheese, mozzarella cheese, Italian cheese blend, Italian spices and egg together.

3) Spray Springform pan with pam

4) Line the bottom of pan with no-boil lasagna noodles

5) Cover noodles with pasta sauce

6) Add a layer of ground beef

7) Add a layer of cheese

8) Repeat two more times

9) Place trivet into the Instant Pot pot and add 1 ½ cups of water.

10) Cover the lasagna with tinfoil and use a tinfoil sling to lift lasagna into the pot

11) Cook on high pressure for 20 minutes with a no pressure release for 10 minutes

12) Broil in oven after to brown cheese

I hated making lasagna before as I found it tedious and very time consuming. This was so easy and took WAY less time to prep.

I think it would be yummy to substitute the no-boil noodles for zoodles.

Do you find zoodles in the zoo?

When many people think of zoodles they think of the animal shape noodles in a can. Well there are no zoo animals in these zoodles. This is kind of a made up recipe with the Instant Pot. Many people on several of the Facebook pages have been posting about how amazing zoodles are so I decided to try!


Many people spiralize their own noodles but really, who has time for that!? At Costco I bought already spiralized zucchini and squash noodles.

First, I sautéed them in a frying pan with olive oil and garlic to give flavour. Sautéed for approximately five minutes. This can be done in the Instant Pot on Sauté mode. However, I find it easier to do it in a separate pan and transfer the zoodles.

Next, I put a cup of water in the Instant Pot pot then the steamer basket and poured the zoodles into the steamer basket.

I then steamed the zoodles for two minutes and they were perfect.

While the zoodles were steaming I poured a Four Cheese tomatoe sauce and ground beef I had already cooked from a previous meal into the frying pan to reheat.

Once the zoodles were done. I removed the steamer basket from the pot and poured the zoodles into the meat sauce. I sprinkled cheese on top before eating.

I was amazed but zoodles taste EXACTLY like real noodles. Mac and Cheese is my favourite food in the entire world. I am happy to have found a healthier option that I enjoy just as much and they are keto friendly, just for Julia.  Check out her “Zoodles ARE the New Noodles” post from last week!

Buying the package at Costco is a little more expensive so in the summer I hope to spiral my own garden zucchini and make this recipe. However, because of the convenience and time saving of purchasing from Costco. . . this may never happen ha!

Cracked The Code!

I finally cracked the Instant Pot yogurt making code. Ever since the beginning of the semester when I chose to do my learning project on the Instant Pot I started to perfect Instant Pot yogurt. I am proud to say I have finally done just that!


There are two ways to make yogurt. The boil method and the cold start method. I chose to perfect the cold start method as it cuts down several hours off the preparation time.

The cold start method requires using ultra pasteurized milk which means the boiling process can be skipped unlike the boil method where regular milk is used. The ultra pasteurized milk brand I use is Natrel 3.25%.

Making yogurt requires two ingredients and that’s all!

Milk and yogurt for the starter with live active cultures. I used oikos. Once you make your own yogurt you can use that yogurt as the starter.

My first attempt:

  • I poured the Natrel milk into the pot and 1 tablespoon of Oikos yogurt as starter and whisked together.
  • I used the yogurt button and set the time for eight hours.
  • I chose eight hours as this is what many people recommended in the reviews as they say it is less tarte.
  • After eight hours I immediately moved the pot to the fridge and let sit in fridge for another eight hours.
  • After eight hours in the fridge it was thick but not of greek yogurt consistency. I did not strain as reviewers said it would thicken up as it sat longer in the fridge. However, mine did not!

My second attempt:

  • I poured the Natrel milk into the pot and used 1 tablespoon of the home made yogurt I a week previously as the starter.
  • I used the yogurt button and set the time for eight hours.
  • However, it did not work. After eight hours it was warm milk. I had no idea why!?
  • After reading several people’s comments and reviews on the facebook page I found out that you have to make more yogurt in a week or less as that is when there are still live active cultures. Any longer than that the active cultures disappear. It also said you can freeze some yogurt or the whey (which is what you get when straining).
  • I was able to salvage this yogurt by just putting in a tablespoon of oikos and setting it again for eight hours.
  • After eight hours, I moved the yogurt untouched to the fridge for another eight hours.
  • After spending the day in the fridge it was the same consistency as the time before. I had a mesh strainer which is what I had also read to use but the yogurt ran right through the mesh strainer in seconds. So I was back to the drawing board.
  • I used this yogurt for smoothies, etc. Which I must say it is the best yogurt for smoothies and tasted so much better.

My third attempt:

  • I used Natrel milk and Oikos for the starter.
  • After reading reviews they said to use cheesecloth to line the strainer or setting the time for 11 hours does the same thing. I decided to try to set the time for 11 hours.
  • After 11 hours I moved the yogurt to the fridge to chill all day before touching it.
  • After it had chilled all day. I moved it to containers. It was definitely greek yogurt. It was almost like sour cream consistency however, was very tarte.
  • I thought there has to be a better way!? I froze some of this yogurt.

My fourth attempt:

  • I used Natrel milk and the frozen yogurt as the starter (I let melt first).
  • I set the time for eight hours again.
  • After eight hours. I moved to the fridge for the day.
  • In the evening, I lined my strainer with cheesecloth and poured the yogurt into the strainer lined with cheesecloth and moved back to the fridge for overnight. As reviews said this will create the best results for thickness.
  • In the morning the yogurt was thick like greek yogurt and less like sour cream and a lot less tarte.
  • I then distributed the whey into ziplock bags to freeze as I wanted to try that as the starter next time. I had 4 1/2 ups of whey from straining the yogurt.

My fifth and FINAL attempt:

  • I used Natrel milk and one of the ziplock bags of whey (approximately ½ cup) I let melt first.
  • I whisked the two together and set the time for eight hours.
  • After the yogurt has incubated in the Instant Pot for eight hours I immediately poured it into the cheesecloth strainer (without mixing) and then let chill for the day.
  • I followed some reviews and poured the whey into ice cube trays to freeze.

When eating the yogurt I added a fruit compote made in the Instant Pot. The process to making the fruit compote was featured on my Say Cheese(cake) blog.

I made a video of the yogurt making process. This video is just of my fifth and final attempt at cracking the yogurt code!

It may have taken me five times to crack the code however, I learned so much from each attempt. After each time I had to go back to the Facebook group to reevaluate and read the hundreds and hundreds reviews.

I decided to broaden my technology tools and make a video. The thought of making a video made me nervous as I really had no idea what to do and thought it would be very difficult. I decided to just use iMovie as it was already on my computer. I came to realize it was actually not that hard! I started placing all clips and deleting the parts I did not need. This also did not take nearly as long as I had originally expected. I then experimented with the variety effects to add to the video. I sped it up four times. However, I could not figure out how to add a background song. I then tried to mute the video of sound completely and thought I had muted so that there was no sound at all.  But that did not seem to be true when I uploaded it to Youtube.   Watching the video, I realize there could still be improvements in editing the clips, transitions, the camera angle when taking the video, etc.  Even with it not being perfect and a lot of room for improvement it makes thinking about making another video way less scary. It also gives me a better idea of how I should angle the camera when videoing next time.  It doesn’t matter how many stop and restarts are done as you can just edit it all out. I also, feel that a video is a great way to show others the true process of making the recipe. It amazes me how you can cut a 24 hour process down to a minute to truly show the yogurt making process thus allowing viewers to feel that they are in the kitchen with you!

Ravioli to Rave About (but not a time saver)

I can’t believe I am going to say this but I finally made something in the Instant Pot that would have just been easier to make the old fashioned way.

I made Ravioli Lasagna


One package of Spinach Ricotta Ravioli (or your favourite flavour)

3 Cups of Marinara Sauce

2 Cups of shredded mozzarella cheese

2 Cups of Italian Blend shredded cheese

First, I used pam on the spring form pan. Then put a layer of ravioli on the bottom

Next, I covered the ravioli with marinara sauce.

Then, I covered with the shredded Mozzarella and Italian blend cheese.

I repeated all three steps two more times.

I then put 1 cup of water in the Instant Pot pot with the trivet. Covered the bottom and top of the spring form pan with tinfoil. Used a tinfoil sling to lift in the pan and cooked on high pressure for 20 minutes.

After 20 minutes it was cooked perfectly.

Don’t get me wrong it tasted good. It was a pile of cheesy goodness and who doesn’t love that!?


In my Go Bananas post I talked about how much I was enjoying learning through the Instant Pot Facebook pages. I still am enjoying learning through this online medium. However, when cooking this recipe I realized something about learning this way. There are several Instant Pot Facebook pages. Most people in these groups are people just like me…learning. There are thousands of recipes shared daily and the comments on so many posts can be overwhelming at times. Connections made with others are done almost primarily through the comments following the recipe posts.  However, it is just random people sharing all of these recipes that they came across from a random google, Facebook, twitter or Youtube search. When asking questions, you are asking someone who is also experimenting with their Instant Pot, and who may have only tried the recipe once and posted about it. This can be great but can also be awful! I quick searched Quick Ravioli Lasagna in the Instant Pot Community Facebook page. Immediately the page filled with posting about ravioli lasagna. This is great but who has time to read all of the comments attached to every single post. Of course, I read comments in quite a few of the top posts as they are the most recent. Oddly enough all comments for many scrolls down the page are all good and it was good with no mention about it being a time saving recipe. A few members even said it truly is basically no work.  However, I found this way more work and time than if I had cooked it using the stove.

This learning is all part of what how the online community works. It is contributions from many individuals (academic or not) and the only way to truly figure out what is the truth, what works and what is accurate information is to test it out personally (when applicable) or to do more research. This is also important to teach to our students. Understanding and acknowledgment of failure (or poor results) is okay and is a part of life but how are we going to use that learning to grow and change in the future?!


Nobucks Starbucks!

I made the famous Starbucks Sous Vide Egg Bites. These egg bites cost you “nobucks” unlike the ones at Starbucks!



4 Large Eggs

Sprinkle Bacon Bits on each

1.5 Cups Favorite Cheese

½ Cup Cottage Cheese

¼ Cup Heavy Cream

½ tsp. Salt

Optional: Dash of Hot Sauce

First, I added the eggs, cheese, cottage cheese, cream and salt to my magic bullet and blended until smooth (about 15 seconds).

Then I added a dash of hot sauce.

I used Pam on all three of the glass Lagostina pots that I found at Costco.

I evenly distributed the egg mixture between the three pots and sprinkled with bacon bits.

I then covered each pot loosely with tinfoil. Poured 1 cup of water into the Instant Pot pot. Placed each individual glass Lagostina pot into the Instant Pot.

I put the Instant Pot lid on and steamed them for eight minutes with a no pressure release for 10 minutes when done.

This is what they looked like when removed from the pot.

I removed each egg sous vide from their individual pot once cooled a little.

They taste very good. They are so light and fluffy. I would even say they are better than Starbucks.

I made again and substituted the cottage cheese for cream cheese and added peppers. They were also very good.

After I had made these ones. I didn’t remove all from each individual pot as they all have a glass lid so just put in the fridge and heated up when needed.

This method is called pot-in-pot (PIP) cooking which is used frequently when cooking with the Instant Pot.

Say Cheese(cake)

My dad’s birthday was on Sunday and he had been dropping hints since I made my mom an Instant Pot cheesecake for her birthday that he wanted one as well.

I made this Peanut Butter Cup cheesecake for my mom’s birthday. It was a huge success and she declared it the best Birthday Cake she has ever had! To beat my grandma’s baking legacy is a huge accomplishment in itself!

For my Dad’s cake I made the #17 New York Cherry Cheesecake as he loves cherries.

The #17 name comes from the person testing the recipe sixteen times before deciding it was perfect.  So it should be foolproof right?

This is how I made New York Cheesecake #17:

First the crust:

1 cup of graham wafer crumbs

Pinch of Sea Salt

2 teaspoons of brown sugar

Then add 3 tablespoons of butter (melted)

Mix together. Crumbs should stick together. If not, add more butter.

Line the bottom of a springform pan with parchment paper and spray the sides with Pam.

Pour crust mixture into bottom of pan and press with fingers until evenly distributed across the bottom.

Place the crust in the freezer while you make the cheesecake batter.

For the cheesecake batter use a small bowl and add:

2 tablespoons of cornstarch

2 pinches of sea salt

2/3 cup of white sugar


In a medium bowl add:

16 ounces of cream cheese (room temperature)

Use hand beater on low speed to break it up. Beating for 10 seconds.

Add half the sugar mixture from above to cream cheese. Beat to incorporate (20 to 30 seconds).

Use spatula to scrape sides of the bowl to incorporate all batter.

Add remaining sugar mixture. Beat until incorporated (20 to 30 seconds).

Use spatula to scrape sides then mix with spatula.

Then add:

½ cup of sour cream

2 teaspoons of vanilla extract

Beat (20 to 30 seconds)

Blend in eggs one at a time! 20 to 30 seconds. The recipe says not to over mix the eggs as this will affect the outcome of how it bakes and tastes at the end.

Use spatula to scrape sides and ensure everything is mixed into batter.

Remove the crust from freezer and pour batter on top of crust.

Tap and shake the pan so the surface smooths out and pops the air bubbles.

Running a fork on the surface of the cheesecake helps pop more of the air bubbles. However, popping all air bubbles is impossible!

Then tap and shake some more to smooth the surface.

Now it is time to cook the cheesecake in the Instant Pot.

Place 1 cup of cold water and the trivet into the pot.

Use a foil sling to place the spring form pan into the pot.

Pressure Cook for 26 minutes and then a full natural pressure release which takes approximately 7 minutes. I set an alarm for 7 minutes and then released the rest of the air but there was very little left.

After lifting out pan with foil sling I dabbed the excess water off the surface of the cheesecake with a piece of paper towel.

It came out beautifully. However, when cooling it cracked in the middle. Which I read is common and there is a bunch of theories to “help” it not crack but it still might!

I let it fully cool, removed it from the pan and put it in the fridge overnight.

Normally, I would just buy a can of cherries to put on top. However, since it was my dad’s birthday and I was striving for the “favourite child medal,” I made a cherry compote.

I used an entire package of frozen cherries.

I poured a ¼ cup of sugar on them and let them sit for 20 minutes.

After sitting in sugar for 20 minutes I added 2 teaspoons of orange juice.

Cooked on high pressure for 1 minute and natural pressure release for 15 minutes. Released the remainder of pressure before opening pot.

This cherry compote can be used on other things, such as yogurt, ice cream, etc.

So now you are probably dying to find out how it tasted?

It got rave reviews from the family. They said the texture was perfect and the cherries were to die for!

The Birthday Boy and his Cheesecake.

An Instant Pot cheesecake is now expected for every birthday, whether I like it or not!

via GIPHY 

Let’s Get Cracking!

This week my instant pot and I partnered with Julia Papic on her keto journey.

We made hardboiled eggs in the Instant Pot

We used the 5-5-5 method that can be found at this video.

1) Pour one cup of water and place trivet in pot.

2) Place as many eggs as you want to cook on top of the trivet. Does not matter if they are touching or piled on top of one another.

3) Put lid on, make sure it is flipped to sealing.
4) Cook on high pressure for five minutes.

5) When finished do a natural pressure release for five minutes.
6) Then pour cold water on eggs and let them sit for five minutes before peeling.

7) In the video you will notice that the shells practically fall off.

8) Cut open and enjoy!

If I have learned anything from cooking in the Instant Pot, is that it is worth purchasing one for the hardboiled eggs alone!

Julia agrees and is keeping her eye out for a sale! Converting people to this “pothead lifestyle” post by post!

Go Bananas!

This week I tried baking banana bread in my Instant Pot.


½ cup butter

1 cup sugar

2 large eggs

3 medium bananas mashed

2 cups All Purpose Flour

1.5 teaspoons baking soda

½ teaspoon sea salt

½ cup chocolate chips


In a bowl mix together butter, sugar and eggs.

Beat on high with hand mixer until everything is combined.

Peel and break up bananas into a separate bowl. Mash them and add to a different bowl.

Add all of the dry ingredients

Mix all together with hand mixer

Add the chocolate chips fold in using a spatula.

Spray spring form pan with Pam and line the bottom with parchment paper.

Pour the mixture into the spring form pan.

Gently shake the pan to even and smooth out the  mixture.

Lightly cover the pan with paper towel and then tinfoil

Add 1 ½ cups of water to the Instant Pot and add trivet in the bottom of pot (see previous post).

Make a tin foil sling (see previous post).

Put the pan into IP using the tinfoil sling and place on top of the trivet.

Put the lid on and seal pressure valve (see previous post).

Cook on high pressure for 55 minutes and then 10 minutes Natural Pressure Release (see previous blog post).

Note:  My banana bread was not fully cooked so I put it in again for 10 minutes and another 10 minutes Natural Pressure Release.  This time it was cooked perfectly.

This is the recipe that I followed is:

This above recipe is from the Facebook group This Old Gal. When I first got my Instant Pot I joined a variety of Facebook pages as this is the easiest access to Instant Pot recipes. At the time, I thought it was the only way. However, since having my Instant Pot, I discovered that there are Instant Pot cookbooks and magazines in print.  Unfortunately, the reviews I have read and/or the FB comments about these resources have not been extremely positive and many of print resources are not readily available in Canada.  Due to these poor reviews, and the fact that I am enjoying learning from the Facebook groups, various blogs and videos, I have not pursued looking into the print resources.  The online resources are an effective way for me to sift through all of the information quickly by searching for specific help and recipes as I need. Plus there is no shortage of online information as the Instant Pot is quickly gaining “celebrity status” in cookware!

I enjoy the Facebook pages as there are many IP user comments with tips and tricks to help others when first trying the recipes. In addition, those posting often include an informal rating of the recipe, including things such as how they liked it and whether they would make the dish again.  The popular “must try” recipes come across the feed multiple times which makes it easier to decide what to try next as it can be overwhelming at first with the number of postings in the group.  Another reason I enjoy using the online recipes is that I can easily bookmark them on my computer. Now that I know most of the Instant Pot lingo I find the recipes are clear, well laid out and easy to follow.