November 16, 2019
Instant Pot®, if you are unsure, is a versatile multi-cooker performing the tasks of pressure cooker, slow cooker, rice cooker, steamer all in one pot.
If you’re like us, a little skeptical, on how it can be so many appliances in one, it comes down to the pre-set programming that is specifically tailored to cook every dish to perfection whether it’s stew, porridge or a cake.
And we aren’t kidding. Standard to most models are: slow cooking; pressure cooking (high, low or a specific setting for meat or fish); cooking rice; steaming; sautéing; making yogurt or just keeping food warm.
The Rolls Royce model of Instant Pot® has additional programs from egg and cake making to sterilizing, which can come in handy if you have are bottle feeding children or lambs.
Depending on the size and type of your model, you can even insert specific pans directly into the appliance, including cupcake moulds or spring-form pans. There is even a model that allows aluminum foil for separating ingredients.
Instant Pots® come in a number of different sizes ranging from 3-quarts (for a family of 3) to 8 quarts for large busy families. Some Instant Pots® are even equipped with a Bluetooth so savvy cooks can monitor their cooking via a smart phone or tablet.
Busy families that need quick, easy and healthier meal options are gravitating to Instant Pot® cooking.
So what’s our interest?
With Easter around the corner, we thought some cooks would want to serve Leg of Lamb which can eat up time in an already busy day. However, with an Instant Pot®, an entire Leg of Lamb dinner can be served up in 45 minutes or less!
We found this recipe on a cooking blog appropriately named: All Day I Dream About Food
Instant Pot® – Leg of Lamb
Serves: 8 to 10
Cooking Time: 45 minutes (and that includes prep time)
Pair With: Beer – a strong ale, just to be different
- One 3 to 4 lb boneless leg of lamb
- Salt and pepper
- 2T avocado oil divided
- 2C water
- 4 cloves garlic crushed
- 2T chopped fresh rosemary
Dry the lamb with paper towels and season with salt and pepper.
Set the Instant Pot® to sauté and add the oil. Once the oil is hot, brown the lamb on all sides. Remove the lamb and spread the top and sides with the garlic and rosemary.
Insert the rack into the bottom of the Instant Pot®. Pour in the water into the bottom of the pot. Place the lamb on the rack and set the Instant Pot® to meat/stew. Cook 30 to 35 minutes, depending on how rare you want it (30 minutes is good for medium rare on a 4lb leg of lamb).
Let the pressure release naturally before removing the lid.
Preheat the broiler. Set the lamb on a broiling pan and broil 6 inches from the heat for about 2 minutes, to brown the top.
Remove and let rest 10 minutes before slicing.
Valensbrae Sheep Farm – Pasture-raised Ontario lamb. Farm gate sales of lamb sold as individual cuts or by the whole or half lamb. Lamb will be available August 2019. In addition to Dorset & Shetland sheep, Valensbrae Farm has pot-bellied pigs, Red Sexlinks layers, honey bees and two llamas Ben & Jerry.
A family-run operation led by Ted Stark.
1527 Regional Road 97 | Puslinch | 905-659-7253 | [email protected]