Instant Pot

I honestly was terrified to use my new appliance! It freaked me out with all the warning signs on it. All I kept thinking is that this thing could explode, and  the warnings to stay away from the vent because of excessive steam.

I’m trying to get out of my dinner rut. I think the other hardest thing for me when trying new recipes is to get away from my tried-and-true recipes the ones that my 4 kids and non vegetable eating husband like. They are relatively pretty good eaters but it’s frustrating for me when I try to new recipe and spend the time preparing it and only half of my family likes it. That’s why with this recipe I was amazed everyone loved it.

With this particular instant pot (bought on amazon) it has a good manual that runs you through a 2 minutes test run… not too imitating… right?  Yes, well I managed to dump 3 cups of water in the wrong part! And it went all over my counter, down my cabinets and all over the floor.  But the good news is that with this 2 minute test run it helped ease my fears.

I picked a recipe on using food that I otherwise would never of cooked. I bought 3 pounds of chicken drumsticks!  The prep took no more than 10 minutes and roughly after 40 minutes in the instapot dinner was ready! The chicken was so tender it was falling off the bone😋

Here’s the ingredients and the step-by-step instructions:


12-20 chicken drumsticks (as long as it fills less then  2/3  on the inner basket of the instapot)

zest and juice of 1 lemon

4 cloves of chopped garlic

2 inches of ginger crushed

1 tsp Chinese 5 spice

1 can of full fat coconut milk

small handful of arugula


1. stir all ingredients together in inner basket of pot

2. close the lid and seal vent

3.  used the poultry button and adjusted the time to 25 minutes

4. when cooking is done do natural pressure release

Woo! Hoo! Mission accomplished… I might have to mix it into my weekly repertoire.


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