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Pressurized Eggs

As with rice, “hard boiled” eggs are one of my go-to pressure cooker dishes when I don’t have the time or inclination to cook a full meal. I only began using the pressure cooker for this in the past couple years, but it has proven to be faster and to produce consistently better results than actually boiling the eggs.

To cook the eggs, I put one cup of water in the pressure cooker, drop in a steaming tray, and place the eggs on the tray. I then use the 5-5-5 method, which means:

  1. 5 minutes to reach high pressure
  2. 5 minutes at high pressure
  3. 5 minutes of natural pressure release, followed by quick release of any remaining pressure

After the pressure has been released, the eggs are placed in cold water to cool.

Pressurized Eggs

I use a stainless steel steamer basket for this, rather than the Instant Pot Silicone Steam Rack that I use to make rice. The basket makes it easier to remove the eggs and steamer from the pot while they are still hot.

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Single Shot Rice

A cast iron skillet and a pressure cooker were two of the first kitchen utensils I purchased when I began cooking for myself back in college. I still have the same two tools, and the vast majority of the things I cook involve one or both of them.

When considering the pressure cooker, the original appeal was that it seemed like an easy way to cook rice while being more versatile than a dedicated rice cooker. This assertion turned out to be true, but the 4-quart volume of my pressure cooker meant that I always had to make multiple servings of rice at a time. Cold, leftover rice is unappealing, which meant that the volume limitation of the pressure cooker diminished the frequency of my rice consumption.

Some years ago the internet came to the rescue, suggesting that a single serving of rice could be cooked in a pressure cooker of any size. Instead of placing the rice directly in the pressure cooker, the rice and water are put in a metal bowl, which is then placed into the pressure cooker on an elevated tray. Additional water is poured into the pressure cooker, outside of the bowl. My pressure cooker didn’t come with a tray, so I purchased an Instant Pot Silicone Steam Rack, which drops right into my pot. For the metal bowl I use a Snow Peak Trek Titanium Bowl, but any metal bowl of roughly the same size will work.

Pressure Cooker Rice

For white rice, my procedure is:

  1. Add 1/2 cup of white rice, 3/4 cup water, 1/4 teaspoon of sea salt into metal bowl
  2. Add 1 cup water into pressure cooker
  3. Place metal bowl into pressure cooker on top of steam rack
  4. Bring to pressure on high heat, about 5 minutes
  5. Keep at high pressure for about 4 minutes, then remove from burner
  6. Natural pressure release for about 6 minutes

For brown rice, I adjust the quantities and time:

  1. Add 1/3 cup of rinsed long grain brown rice, 1/2 cup water, 1/4 teaspoon of sea salt into metal bowl
  2. Add 1 cup water into pressure cooker
  3. Place metal bowl into pressure cooker on top of steam rack
  4. Bring to pressure on high heat, about 5 minutes
  5. Keep at high pressure for about 15 minutes, then remove from burner
  6. Natural pressure release for about 6 minutes

To rinse a single serving like this, I use my FORLIFE Tea Infuser. It’s the right size for this amount of rice, and has a lid in case you want to shake it around a bit while rinsing the grains.

Rice Rinsing

The result is a perfectly cooked bowl of rice in a short period of time, with almost no effort. The cooked rice is consumed directly from the metal bowl, and the pressure cooker itself requires little more than a rinse at the end, so dishes are minimized. The simplicity of this process makes rice and furikake one of my go-to dishes when I don’t have the time or inclination to cook an actual meal. I also frequently cook a fresh, hot serving of rice to mix with cold leftovers, which makes them much more appealing.

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Standard Issue Oatmeal

I go the boxing gym in the morning before work. When I wake up I throw down a small amount of yogurt and granola, but I need a second breakfast that I can easily prepare in the office after the gym. Oatmeal is a good solution. A couple years ago I started preparing my own oatmeal instead of using store-bought packets.

I started out with The Yummy Life’s Healthy Instant Oatmeal Packets recipe and tweaked it slightly to create my Standard Issue Oatmeal. At some point over the weekend I whip up a handful of servings in separate Ziploc bags that I bring in on Monday and store in my desk for the week. It only takes a few minutes to prepare the packets, and at work it is easy to dump the contents of a Ziploc into a mug, poor in hot water, stir a bit and enjoy.

I haven’t gotten tired of this recipe after eating it regularly for a couple years. The maple sugar is the key ingredient in that regard, I think. It’s easy to add in dried fruit or other garnish to mix it up occasionally.

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