The Essential Instant Pot
Fri, Mar 9 from 6pm - 8:30pm
SO, YOU BOUGHT AN INSTANT POT…NOW WHAT? MADISON COLLEGE CAN HELP!
2017 was a breakout year for the Instant Pot and other similar multi-cookers, as their
versatility, ease of use and speed made them hugely popular.
Chef Kevin Appleton is a fan, but acknowledges that there is a learning curve. As the
food and beverage program director at Madison College’s School of Professional and
Continuing Education, he was at first skeptical of the Instant Pot. “I worried there would
be a compromise in the quality of food, but it turned out to be minimal to none for the
home cook,” Appleton says. “It provides a wonderful combination of speed and cooking
His lengthy “must make” list of Instant Pot recipes includes everything from pot roast to
hard-boiled eggs, black-eyed peas, and risotto, to refried beans, and crème brule.
On March 9 at the Madison College West Campus, 8017 Excelsior Drive, in classes
exclusively for Isthmus.com readers, Chef Appleton will share the skills you will need to
successfully make your Instant Pot debut. Appleton will plug-in a half-dozen Instant
Pots and guide students as they cook meats, starches, grains, vegetables and other
foods using the appliance. And, of course, everyone eats at the end. Space is limited, so
The key to Instant Pot success, according to Appleton, is following the correct settings
and cooking times for each recipe. If you’re not able to a follow a recipe, the Instant Pot
isn’t for you.
Don’t rely exclusively on the Internet, Appleton cautions, instead I recommend
purchasing a well-reviewed cookbook that caters to your lifestyle and food preferences.
In our next installment, we’ll share details about the science behind the Instant Pot and
reveal valuable cooking tips.
Madison College Professional and Continuing Education runs a wide variety of classes
that are open to the public.