Steamed trout in a multicooker is one of the healthiest yet easiest fish dishes you can make — just 25 minutes on the steam setting and you have tender, light fillets with minimal calories and maximum nutrition. Trout is a prized red-fleshed fish with a rich flavor and a high level of omega-3 fatty acids, so there's no need to drown it in heavy spices or complicated marinades — salt, pepper, a few slices of lemon and a sprig or two of dill are all you need. Rub trout steaks or fillets with salt and pepper, place them in the steamer basket and lay thin lemon rounds on top. Pour water into the multicooker bowl, set the basket in place and run the steam program for 20-25 minutes. The fish comes out soft, juicy and gently citrus-scented. Perfect with vegetables or rice. Proportions for 2 servings inside.
Pearl barley cooked in a multicooker is a hearty, wholesome and remarkably tasty homemade grain dish that, thanks to the multicooker, cooks practically without any attention from the home cook and requires no tiresome overnight soaking. The main advantage of the multicooker is its even gentle heat and tightly sealed lid, which lets the pearl barley gradually absorb water and turn soft, fluffy and slightly chewy — exactly how this old-fashioned "royal grain" is supposed to be. It's an ideal side for meat or fish, or simply a hearty breakfast with butter and herbs. Rinse the pearl barley thoroughly under cold running water until the water runs clear, place in the multicooker bowl, pour over water in a 1 to 3 ratio, add salt and a pat of butter. Run the "Porridge" or "Buckwheat" program for 1 hour. Proportions for 4 servings inside.
Apple jam in a multicooker is a convenient and foolproof way to put up fragrant homemade jam without spending hours at the stove and constant stirring. The multicooker provides even, gentle heat, so the apples simmer in their own juice with the sugar, never scorch and gradually turn into a thick amber jam with rich fruit flavor and beautiful translucent slices. The main advantage is minimum effort for maximum result. Peel and core ripe firm apples (preferably tart-sweet varieties), slice into wedges, layer in the multicooker bowl with sugar and let rest for 2-3 hours until the juices come out. Run the "Stew" program for 60-90 minutes, stirring gently from time to time. Ladle the hot jam into sterilized jars and seal. Proportions for 1 kg of apples inside.
Pumpkin porridge in a multicooker is a tasty, wholesome and surprisingly simple home porridge that practically cooks itself thanks to the convenient multicooker mode. All the ingredients go in at once and the appliance does the rest, leaving you free to attend to other things. It's an ideal nutritious breakfast for the whole family, especially for children: pumpkin is a source of beta-carotene, vitamins and fiber, and combined with milk and grain it turns out filling, nourishing and remarkably tasty. Peel and seed a ripe pumpkin and cut into small cubes. Place in the multicooker bowl, add rinsed millet or rice, pour over milk (or a mix of milk and water) and add sugar, a pinch of salt and butter. Close the lid and run the "Porridge" or "Milk porridge" program for 50-60 minutes. When ready, stir thoroughly. Proportions for 4 servings inside.
Cooking potatoes in a multicooker (or Instant Pot) is easier than on the stovetop — no boiling-over worries and you can walk away. There are two methods: boiling on the soup or steam setting (20-25 minutes for whole potatoes, 15 minutes for cut), or steaming them in the basket (25-30 minutes) for maximum vitamin retention and a fluffier texture. Cover the potatoes with about 1-2 cm of water, add salt and a bay leaf for flavor and let the multicooker do the rest. The potatoes come out evenly cooked and tender right through. I'll cover which setting to use on different models and how to test for doneness.
Write a comment 
