It's no secret that one of my favorite kitchen gadgets, has been my pressure cooker.  The versatility and the endless ways we can prepare food in it, is by far one of the best investments you could ever make for your kitchen.

I received mine two years ago for Christmas, and I've actually requested another one for this year, that's how much I love mine.

One thing I find quite a lot of fun to do, is adapting recipes from the oven or stove, to make in the pressure cooker, I just find that it cuts down cooking time dramatically and sometimes, when our days are super busy, it really helps get a good home cooked meal on the table.





6 thick sausages
olive oil
1 cups water
1 packet of onion gravy mix





Turn the pressure cooker on to Saute, and then add a drizzle of olive oil, add the sausages and cook until brown.  When done, pour in the cup of water and the packet of onion gravy mix.  Press the cancel button on the pressure cooker.

Pop on the lid, make sure the valve is set to seal, then cook on Manual High for 6 minutes.  As soon as it is ready, click cancel/keep warm, and do a quick release of the steam.  I like to pop on a kitchen towel over the valve when releasing the steam so it doesn't sputter everywhere.


If the gravy is very thin, you can turn on the saute feature again and add in about a tablespoon of cornstarch, mix it well to avoid clumps and let sauce thicken.

I've been meaning to add more Instant Pot recipes to the blog, but I haven't had a chance to update it or get back into my usual posting.

Two Christmases ago, my husband got me this instant pot which he knew I had been wanting.  Seemed to be all the rave at the moment and to be frank, I wanted one but was very intimidated by the thought of using it in my own kitchen.

My run ins with pressure cookers were in my greatgrandmother's kitchen.  That huge metal thing would sit on the stove and whistle loudly, the little pressure valve quickly snapping back and forth.  It terrified me.  It didn't help that I would hear horrible stories of pressure cookers blowing up in the kitchen.

But I also knew the perks and advantages of having one and now that they are electric and pretty much do their own thing, I decided it was time to bite the bullet and go for it.

I am so glad I did, I use it a lot, and it's become a wonderful addition to my kitchen.

I'm hoping to add a few more recipes here as I try them, but I thought I would share how to make boiled eggs, especially with Easter right around the corner, knowing that we are all going to be making a ton of these for deviled eggs and decorating with the kids etc.




So here's how you do it.  I placed my metal rack on the bottom, and then sat the eggs on top.  You don't want the eggs to touch the bottom of the bowl.

Add 1 cup of water, and then set it on the rice setting for 9 minutes.

I've seen online where some people use their rice setting and turn it to 6 minutes, but my pressure cooker won't let me go below 9 so I went with it and it worked perfectly.


As soon as the eggs were done, I used the quick steam release, and dumped them into a bowl of ice cold water.  You DON'T have to use the quick steam release, you can just let the instant pot release the pressure on it's own.

They peeled off so well and were cooked to perfection as you can see below.


I'm trying some decorating techniques for Easter today, so at the moment I have another batch of eggs going in the instant pot. This is going to make Easter so much easier :)