Have to take the little guy to soccer this evening so going to throw together an Instant Pot stew with sweet potatoes and lentils.

Does anybody else have an Instant Pot, and any tips on using the pressure cooker setting in a way that does not turn vegetable texture into a uniform paste?


I ended up leaving my stew to soak on "keep warm" setting while I was out, and cooking it for a few minutes less than the recipe said, once I got home (9 min rather than 12, with quick release), and the lentils cooked through (I used French lentils) and the veggies were a little soft but not mush.

Will have to experiment further...

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Kith Kitchen

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