Well here you have it…. I just got my first Instant Pot after a few years of resisting it. I’m not really sure why I took so long because I pretty much love anything kitchen gadget and I cook like it’s my job. As you know I’m a really big advocate for clean, local & high quality foods. Our family shops at our local farmers market weekly and we support all of our local farmers to get the highest quality foods that we can. We even go to every farmers market when we travel. Because we feel connecting to the pulse of the local food culture is something that is super important for a long and healthy life.
I had heard that the Instant Pot was incredible for frozen meats (which thawing meat is my weakness😱) so I got one & started playing with it the other day.
1. The first thing I did was a water test.
2. The second thing I did was make garbanzo beans. (From dried to done in 30 minutes 😱)…. hello hummus… 1 cup of dried beans to 1 1/4 cup of water on manual for 30 minutes.
3. The third thing I did was a quick Thai chicken thigh dish that was delish. (Recipe coming soon)
4. But the fourth thing I did was the recipe I’m sharing❤️ …. It used things that I already had in my pantry and freezer, and it turned out so good that my family was blown away.
Disclaimer:(✨all of my ingredients are always organic, local & our meats are pasture managed )
French green lentils & lamb
- 1/2 -1cup French green lentils
- 1 1/2 lb bone in lamb (ours was from Pendulum Fine Meats & frozen solid)
- 2-3 cups chicken bone broth (I make lots & freeze it)
- 1/2 sliced onion
- Hymilayan salt
- 2 sprigs rosemary
Add all the ingredients to the Instant Pot & choose manual timing for 23 … I served it with short grain organic brown rice.
& there you have the beginning of my love affair with my new kitchen gadget ❤️ follow me on Instagram @barefootchiro & sign up to get emails for more of my recipes.