It’s very beneficial for our food budget that I prefer to cook dry beans. I mean, a bag of dried beans is cheap, y’all! And now that I have an Instant Pot, cooking them is super fast too. Especially black-eyed peas. Heck, I don’t even have to soak them first.
Black-eyed peas cook in only about 15 minutes with an additional 15-minute natural release time. I can put ‘em on to cook when I start supper and they’ll be ready to serve by the time we’re ready to eat!
But I wanted a little something different with our black-eyed peas. I decided to add some spicy Rotel tomatoes to them. They turned out deliciously.
I love my Instant pot for many things. One of the biggest benefits is faster or simplified cooking in my kitchen. BUT, that simplification is bumped up even higher with this Pepperoncini roast. There are only 3 ingredients: A roast, an onion and one 16-oz jar of sliced Pepperoncini.
Let me paint you a picture:
Sear roast, sauté an onion or two, then dump an entire jar of Pepperoncini over the whole shebangie.
Simply allow the IP to cook for 35 minutes or so and BOOM! Dinner is served.
I’m not gonna lie, this is by far the easiest pot roast I’ve ever made. And it’s also RancherMan’s favorite. Here’s how it all comes together:
Boiled eggs are enjoyed often here on the Homestead. But since we’re using super-fresh eggs from our own hens, peeling boiled eggs that fresh can be tricky.
You see, when eggs are very fresh the membrane clings tightly to the egg. That means when you’re peeling, the membrane doesn’t want to separate. What I end up doing is picking and picking at the shell but ending up taking way too long to peel and ending up with an ugly hacked-up boiled egg. How frustrating!
But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!
It took me a long time to jump into the Instant Pot scene. I mean, I already had slow cookers, and I had a high-end stainless steel stove-top pressure cooker too. Why would I spend more money to buy something else I had to store?
Wanna know what the breaking point was for me to decide to jump in?
Well I’d borrowed my sisters IP to see if I’d *really* use it enough to justify the cost. One of the first things I tried was bone broth. I was hooked!
Y’all, making your own healthy broth has really never been this easy!
RancherMan & I love tamales. As a matter of fact, tamales are RancherMan’s favorite Tex-Mex food. And heck with his mad hunting skills, we always have pork in the freezer from the Wild Hogs that cause so much damage to our property.
I love cheesecake, y’all. I mean really, really love cheesecake. But I’ve always been intimidated to try to make it myself. I mean – water bath in the oven? The top cracking if you didn’t cook it just right? The 2-part pan leaking in the water? It just sounded so… finicky.
So instead I always enjoyed my cheesecake at a restaurant table, #thankyouverymuch.
Then I read someone saying that the reason you bake it in a water bath in the oven is because it must have that moisture. Without that moisture you’re doomed to have a dry, cracked cheesecake.
This person said that’s why a pressure cooker is the perfect way to make cheesecake. There’s naturally lots of moisture.