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Lastly, I’m calling for enough sauce here to be able to serve over pasta, if desired. If you have larger pieces, you might need to bump up the cooking time by a few minutes.

I aimed for a 1/4-1/2″ slice, which was timed perfectly for 11 minutes in the Instant pot. This way, the eggplant cooks at the same rate and you aren’t left with overcooked and undercooked pieces. To ensure success, make sure your eggplant is sliced fairly thin and that the slices are as uniform as possible. With a little cheese and fresh basil for good measure, this is the perfect side dish (or main dish) of summer. I think the pressure cooker solves this dilemma perfectly as it ensures that the eggplant is poached in a flavorful marinara sauce, without the additional need for oils to keep it from going dry. Otherwise, you end up with a sharp, unpleasant taste that makes you never want to cook eggplant again. Why you need an Instant Pot for this recipeĮggplant contains saponins, bitter yet healthful compounds, that make cooking it until done essential. When it’s prepared right being the operative words. I love the meaty, tender texture it takes on when it’s prepared right. I think eggplant is one of those foods that you either love or hate.

Having already used the Instant Pot a dozen times over the past week, I can safely say this is one purchase I should have made a while ago.ġ5 minutes friends! That’s all you need to bring creamy, cheesy eggplant parmesan to your table. My old pressure cooker seemed like a kitchen disaster waiting to happen, as it dangerously jiggled across the stove every time it reached pressure. While I’ve been a fan of pressure cooking for years, there’s something a lot more sleek and trendy about using the Instant Pot. Like with any new toy, I spent most of last Saturday sifting through manuals, recipe ideas and testing some of my favorite recipes. The magical appliance that seems to do it all: slow cook, saute, pressure cook, rice cook and even makes yogurt. I broke down during last week’s Amazon prime day and finally bought one. If you like the addition of one-pot meals here, please let me know in the comments section.Well, I’m finally the proud new owner of an Instant Pot. It really is a super tasty and easy meal and is a good representation of how I usually improvise dinners. I hope this type of recipe works out for you all.

Garnish with some red pepper paste like I did if you are awesome.

Let pot simmer lightly for about 20 minutes, then enjoy.

Lower your heat to medium low and cover.

Drop is as much kale to your pot that will cover the surface of the liquid, then stir the leaves in well.

Raise your heat to medium high again until the liquid reaches a simmer.

Once onions are slightly softened and colored by the chorizo, add your coconut milk, chicken stock, and water.

Add your onions, jalapeno, salt, and red pepper flakes and stir well.

Lower your heat back to medium low while you chop your onions and pepper.

Stir chorizo until it starts to sizzle and gains a light sear.

Add your chorizo and raise heat to medium high.

Add your coconut oil to your pot and set the heat to medium.

1/4 tsp of red pepper or chipotle flakes.

Enough kale to cover the top of your pot (about 3 handfuls).

One pound of chorizo sausage, quartered lengthwise and then chopped into 1/2″ pieces.

Something that’s about 6 quarts or larger will do. All you need is a deep pot, stock pot, or dutch oven type pot. Sometimes they just work best with what you have on hand when you don’t have the time to wait for your slow cooker. You all know PaleoPot for slow cooker recipes, yet this blog will be growing to include one-pot stovetop recipes as well. This is something I whipped together the other night, and have been craving it ever since.