a pressure cooker and, of course, in an Instant Pot!
This works particularly well for bolognese, chilli, stews. Not great for fishy dishes, the fish can go a bit rubbery (I tried it with a fish curry and it wasn't great).
This is a brilliant tip that I learnt from Catherine Phipps herself, the author of The Pressure Cooker Cookbook. She does this in her stove-top pressure cookers so I adapted it to the Instant Pot:
- Coat the base of the inner pot with water (as little as 40 ml).
- Remove the frozen lump from the freezer bag or container, place it directly in your pressure cooker (already coated in water as above).
- Lock in the lid. Steam release handle pointing to Sealing. Press Manual. Programme 15 minutes. In a conventional pressure cooker: lock in the lid, bring to high pressure, time 15 minutes.
- You can do a quick release at the end of this time or, if you are busy (or relaxing with your feet up), let it do a natural release and even let it go to Keep Warm until you're ready. It might still be in a lump when you open the lid, give it a good stir. Smaller frozen blocks of homemade food can get away with a bit less time usually but I tend to just go with my tried-and-tested 15 minutes. For bigger blocks I let it do a natural release.
Tip from me: In the case of chillies and bolognese I tend to then add a glug of red wine and let it sauté or slow cook (depending on how much time I have) for a while to enhance the flavours.
This is great for when you forget to remove things from the freezer, a week is not going according to plan at all, the children are hungry or if you work from home and need a quick but healthy lunch.
You'll find all my Instant Pot recipes here, the Lamb tagine featured in the photo above is right here and my Pressure Cooking UK with Feisty Tapas here. Of course, as Instant Pot UK's social media girl, you can also find me in the Instant Pot® UK Community.
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