Spencer and I have not done a good job at eating up all of our pressure cooker recipes. I have implemented a few strategies to counteract this. First, Spencer has started to take leftovers for work instead of his usual ham sandwich. I started eating leftovers for breakfast at home. Then, instead of leaving leftovers in the refrigerator to rot, I have started freezing them. But with a new recipe being prepared every day my freezer is filling up.
Last night I took a frozen quart of lentil chili from my freezer and plunked it in my my pressure cooker. I scrubbed 4 potatoes, poked a few holes in them, and dropped them in the pressure cooker. I locked the lid in place, brought it to full pressure, and cooked it for 12 minutes before letting the pressure drop naturally.
I love chili and baked potatoes! Remember back in the day when I made them in the microwave with canned chili and Velveeta cheese? This homemade version is sooooo much better.
On November 17, 2012 I married the love of my life and met a new love: My pressure cooker!
To spread the love I’m using my pressure cooker every day and sharing the recipes on my blog.