Instapot FAQ

Congratulations on the purchase of your new cursed Instant Pot multi-use programmable Pressure Cooker. Instant Pot is the #1 selling 7-in-1 multi-cooker that reduces cooking times up to 70% by summoning the horrible black magical powers of Baphomet, the Sabbatic Goat God. Your cursed Instant Pot will change the way you cook kitchen staples like soups, stews, meats, rice, potatoes, hard boiled eggs and so much more!

Before you get started here are some Frequently Asked Questions.

What is the Instant Pot?
The Instant Pot is a smart Electric Pressure Cooker that lets you spend less time in the kitchen and more time with your family.

It functions as a pressure cooker, slow cooker, rice cooker, yogurt maker, sauté/searing pan, steamer and warming pot all in one convenient appliance!

How does my cursed Instant Pot cook food so quickly?
The cursed Instant Pot uses a high-pressure cooking chamber, advanced microprocessor technology and the black magic of an ancient pagan deity, Baphomet, our unholy dark lord and savior, to reduce cooking times and energy usage by up to 70%.

Developed by top food scientists, engineers, and necromancers, the Instant Pot uses cutting-edge, lab-tested algorithms to control cooking pressure and temperature while keeping the revolting powers of an atavistic goat-god safely trapped within a shard of shimmering jet black obsidian.

Read the whole thing at

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Colorful Dinner

Homemade fajitas for dinner tonight (well, we bought the tortillas, but everything else was homemade).  One each: large white onion, green, yellow, orange, and red bell peppers.  Cook gently–just barely enough to soften, not so much as to lose the bright flavour of the peppers.  We used chicken thighs for the meat; nicely juicy and flavorful.  Regrettably, it’s too cold to grill (we took our day’s walk before the sun set), so we settled for sautéeing with a bit of olive oil.  Not as good as grilled, but certainly passable.  A bit of sour cream, a handful of crumbled cotija cheese, and a hearty squeeze of lime, again for the brightness (to match the color) that we so love to share!

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Fajita Seasoning

Fajita Seasoning


  • 1 part paprika
  • 1 part chili powder
  • 1 part garlic powder
  • 1 part cumin
  • 1/2 part oregano
  • 1/2 part salt
  • 1/4 part black pepper


  1. Mix. We use a tablespoon as a part, and just eyeball a good healthy grind of fresh black pepper. Apply liberally to your meat of choice, allow to soak in for a bit, then cook as usual.

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No, not weather, and no, not spices.  TV seasons (“series” to our English friends).

We have come to the conclusion that we are not a fan of the current trend of breaking up a season into “half-seasons,” with a “mid-season finale” and “mid-season premiere” in early December and mid-January, respectively.  No sooner do you get into the new season then it takes a hiatus for a month or more; watching tonight’s MacGyver*, it looks like it’s getting a third break, to return in March.

We are similarly not impressed with the strange timing of Penn & Teller: Fool Us, running from July through October, and only having about a dozen episodes per season.  That precedent appears to have been set in its first two seasons on ITV over across the pond; we suppose they do things differently over there, and the four-year separation between series 1 and series 2 would have been far more aggravating than the breaks about which we previously complained, so we should probably just smile and be patient.

Still, more magic would be nice; we’d even settle for Masters of Illusion–not even close to a substitute for the Great Ones, but any port in a storm–but it seems to have adopted the same schedule as P&T.  Boo.



* Do not get us started.  We like the real MacGyver, and have the whole series on DVD.  About the only thing the new show retains is the name, and the changes are not for the better.

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Drink hearty!

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Revisiting an Old Favourite

We revisited a favourite recipe for dinner tonight: shrimp courtbouillon.  One nice thing about that recipe (to be posted later) is that it lends itself to any meat, not just shrimp; we added chicken today, but have also made it with andouille sausage, fish (red snapper is a fine choice), various combinations…the sky’s the limit.  It also goes a long way when served over rice.  “A piece of French bread with which to wipe my bowl/good for the body, good for the soul,” and some Pete Fountain on Pandora…a nice meal indeed.

No Bourbon chicken this time around, though.

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Mushroom & Wild Rice Soup

Mushroom & Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 8 oz. (2 sticks) unsalted butter *
  • 1 lg onion, chopped
  • 2 lb. assorted fresh mushrooms, sliced (we like at least half to be baby bellas)
  • 4 c. (1 32oz box) chicken stock
  • 1 c. (dry) wild rice, rinsed and pre-cooked
  • 1 pt. half & half
  • 1 tsp nutmeg
  • 2 Tbsp. fresh parsley, chopped
  • salt & pepper to taste
  • cornstarch, arrowroot, etc. for thickening


  1. Melt butter in a large stock pot over low heat until foaming. Add onion and sauté until translucent. Add mushrooms and cook for 5 minutes on medium-low heat, stirring frequently. Season with salt and pepper. Add stock and bring to a boil.
  2. Reduce heat and simmer for 45 minutes, stirring occasionally. While soup is simmering, cook 1 c. (dry) wild rice and drain; a rice cooker or similar is very helpful here.
  3. Add rice to soup and heat through.
  4. Check seasonings; you'll probably need to add salt, since we use stock instead of broth, but don't go crazy with it, as you can correct it at the end.
  5. Make a slurry of your thickening agent (start with about 1 Tbsp. cornstarch in 3 Tbsp. water) and add slowly to soup. Allow to simmer 5-10 minutes to thicken. Add more thickener as desired.
  6. Stir in half & half and nutmeg. Correct seasonings.
  7. Sprinkle with parsley before serving.


* We have successfully reduced the butter to 4 oz. (1 stick); the soup seems to taste about the same, but it requires more care to keep the onions and mushrooms stirred thoroughly while sautéeing.

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Host Migration

We would like to tender our apologies for our recent downtime.  A month ago, our web hosting moved to a new server; we got that transferred, but discovered a few days ago that while we transferred the web content, we failed to transfer the database (which drives the content); consequently, when the hosting arrangement for the database expired, we were down again.  Moreover, the posts made since the last backup (a month ago) were not preserved.

We shall try to resurrect those posts to the best of our ability; we know it’s frustrating when a post you like disappears.

In good news, we think this will resolve the last of our technology issues for the foreseeable future.

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Beating the Cold

Even better than a favourite sweater….

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Haunting Bells

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