I’m part of a large group of impulsive people who bought the Instant Pot a few weeks back when it was on super sale. I’d heard about all of its wonders, from yogurt making to 6-minute chicken, but I’d also seen the price tag. So when it was half-off, I didn’t hesitate. Now, it’s been sitting on my counter for three weeks, intimidating me with all of its buttons, bells, and whistles. It’s a pressure cooker, not a landmine, but I still can’t bring myself to use it for fear of blowing up my kitchen. So I continue to search for the perfect introductory Instant Pot recipe that speaks to me without saying my last rites.
A lot of the recipes I’ve found come from Skinnytaste. While I’m working up the courage to try her chicken taco chili in the pressure cooker, I did take a stab at the zucchini tots, which merely require a grater and good old-fashioned oven cooking. I can only steam veggies so many times, and all of my favorite frozen sides at Trader Joe’s come in servings of “about 3” which might as well read “not enough for your family, Lindsey.”
Gina describes this side as kid-friendly, which of course it is, but you don’t need kids to appreciate a good tot. When my super picky 2-year-old didn’t want hers, I was exasperated on the outside for show, “Fine, I guess I’ll have to eat them so they don’t go to waste,” and all Homer Simpson on the inside:
Abbie doesn’t like pizza — yet — so I’m confident she’ll come around on these zucchini tots with time. For now, they are a hit with the rest of my household. I will say I should’ve added more breadcrumbs to my batch, but they were still delish. I’m no Beatrice Peltre, but this is how my tots turned out. No filter, no photography skills, no nothing:
Hopefully my next food post will be about my adventures with the Instant Pot…and I won’t be typing it from the burn unit at the hospital.