Thanks to sleek new stovetop models and popular electric multi-cookers like the Instant Pot, your grandmother’s scary dinosaur of a pressure cooker is a thing of the past! Modern pressure cookers are safe and convenient. Discover the many advantages of pressure cooking, including increased nutrient retention and cooking times up to 2/3 faster than conventional cooking. Bring your own pressure cooker for show and tell--we might end up using it! We'll make 5-minute vegetable stock, mushroom risotto, spaghetti squash pesto toss, sweet potato and lentil soup, sassy sesame tofu, and pressure-steamed Boston brown bread.
Instructor: Sara Bir
Sara Bir (www.sausagetarian.com) is the food editor of Paste Magazine. A native of Columbus, she graduated from the Culinary Institute of America and lives in Marietta, where she enjoys foraging for weird fruit in her spare time.