Home Healthy Nutrition Tips 5 Ways to Use Your Multi-Cooker for Faster Meal Prep

5 Ways to Use Your Multi-Cooker for Faster Meal Prep

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5 ways to use your multi-cooker for faster meal prep

If you still love your sluggish cooker, you’re not alone. But the newest (and biggest) kitchen equipment is the multi-cooker. Can it prepare dinner dinner in “an instant”? Can it really do every thing? Well, virtually. It’s a strain cooker, which suggests it could break down huge roasts or beans in a fraction of the time. But it additionally presents many different settings, so it may possibly also substitute your sluggish cooker, rice cooker, and even make do-it-yourself yogurt. Most models also have a sauté perform, so you’ll be able to brown meats and soften aromatics before including different elements and ending every thing in a single pot.  

Are you bought? Do you have already got one sitting on your counter? Here are 5 recent ways to start utilizing your multi-cooker for meal prep, so you possibly can have a wholesome dinner on the desk right away.

1. Amazingly Easy-to-Peel Eggs

Cooking eggs in the intense strain of the multi-cooker makes them particularly straightforward to peel, so get cracking and do a dozen at a time.

Prep for success: In a multi-cooker fitted with a steaming rack, place 6 giant eggs, and add 1½ cups (12 fl oz/375 ml) cold water. Cook on low strain for 6 minutes for soft-boiled eggs, or 12 minutes for hard-boiled eggs. Carefully quick-release the strain. Plunge the eggs into a bowl of ice water. Store within the refrigerator for up to 5 days.

Fresh serving concept: Keep eggs available for high-protein breakfasts, snacks, and grain bowls. For a satisfying salad, toss spinach with a mustardy vinaigrette, and prime with finely chopped hard-boiled eggs.

2. Better-than-Canned Homemade Beans

Dried beans can take hours to soak and simmer, but they’re a cinch to put together in the multi-cooker. The beans will broaden and create foam, but a drizzle of olive oil may also help scale back all that froth. And a number of beans will burst beneath strain, but the comfort is value it.

Prep for success: For Mexican-style black beans, in a multi-cooker on the sauté setting, heat 1 tablespoon olive oil. Add 1 chopped onion, 2 teaspoons cumin seeds, and 1½ teaspoons dried oregano and sauté until softened, about 5 minutes. Add 1½ cups (10½ oz/330 g) dried black beans, 3 cups (24 fl oz/750 ml) chilly water, 2 giant cloves garlic, and ½ teaspoon salt. Cook on high strain for 25 minutes. Release the strain naturally. Drain the beans, let cool utterly, and retailer in an hermetic container within the refrigerator for up to 4 days, or in the freezer for up to three months.

Fresh serving concept: Use black beans as the idea for soups and tacos. For an excellent recent veggie foremost or aspect, fold together black beans, cooked quinoa, and candy corn, and prime with salsa fresca and sliced avocado.

three. Whole “Roasted” Chicken in Half the Time

Forget those dry rotisserie chickens. You can pressure-roast an entire hen in simply 28 minutes, and the steam makes for moist, tender meat that’s miles higher than grocery store birds.

Prep for success: In a small bowl, combine 1 tablespoon every olive oil, Italian seasoning, and minced garlic, and ½ teaspoon salt. Rub the mixture all over a Four-lb (2-kg) hen. In a multi-cooker fitted with a footed trivet, place the hen, and add 1 cup (8 fl oz/250 ml) reduced-sodium hen stock. Cook on high strain for 28 minutes. Carefully quick-release the strain. Check the hen for doneness: An instant-read thermometer ought to register 160°F (71°C) when inserted in the thickest a part of a breast, 175°F (80°C) in the thigh. If the hen isn’t prepared, cover the multi-cooker, change to the sauté setting, and simmer till finished. Serve the hen warm, or retailer in an hermetic container within the fridge for up to 5 days.

Fresh serving concept: Make it a one-pot meal by adding a number of carrots and potatoes to the multi-cooker. If you like crispy pores and skin, transfer the hen to a baking sheet and broil till browned, 4 minutes. Serve with the juices within the pot.

4. Perfect Sweet Potatoes Without the Wait

Hard roots and tubers like sweet potatoes take ages within the oven, however they’re fluffy perfection in just 15 minutes in the multi-cooker.

Prep for success: Take 4 sweet potatoes (about 6 oz/185 g each), and poke them all over with a fork. In a multi-cooker fitted with a footed trivet, place the candy potatoes, and add 1 cup (8 fl oz/250 ml) cold water. Cook on high strain for 15 minutes. (For larger candy potatoes, improve the cooking time.) Release the strain naturally. Serve the candy potatoes heat, or retailer in an hermetic container in the refrigerator for up to 5 days.

Fresh serving concept: Split the candy potatoes in half lengthwise, and fill with turkey chili and a dollop of Greek yogurt. Or for a southern spin, mound with sautéed collard greens, sprinkle with toasted pecans, and drizzle flippantly with maple syrup.

5. No-Fuss Fluffy Brown Rice

Whole grains feel like they take eternally on the range, and the results aren’t all the time one of the best (ever suffered by way of crunchy rice?) Enter the multi-cooker, which steams up good, fluffy brown rice every time, in lots much less time!

Prep for success: In a multi-cooker, mix 1 cup (7 oz/220 g) short-grain brown rice, 1 cup (8 fl oz/250 ml) water, 1 teaspoon olive oil, and ¼ teaspoon salt. Cook on excessive strain for 22 minutes. (Some fashions also have a special “multi-grain” setting that’s value making an attempt.) Release the strain naturally. Fluff the rice with a fork. Serve the brown rice warm, or retailer in an airtight container in the fridge for up to 5 days.

Fresh serving concept: With cooked rice available, you’ll be able to easily throw together grain bowlsstir-fries, and pretend “fried” rice. For kimchi fried rice, sizzle somewhat chopped bacon in a wok before adding cooked brown rice and chopped kimchi and seasoning with scallions, sesame, and soy. Don’t overlook to slide a fried egg on prime.

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