Even though we’re not quite a month into 2018, it’s a safe bet that one of the biggest cooking trends of the year will be the widespread adoption (and adoration) of the Instant Pot.
Last summer, my friend and New York Times columnist Melissa Clark mentioned to me she was writing a cookbook for the pressure cooker/slow cooker contraption. I didn’t say anything but thought perhaps it was overkill. It seemed like a machine only master pitchman Ron Popeil could love (or market) if Ron Popeil was still alive.
But to my amazement the Instant Pot has so far found a devoted audience that Popeil’s Pocket Fisherman or even his ubiquitous rotisserie chicken grill failed to sustain. Serious home cooks I respect have told me just how wonderful a device it is and how they can’t image life before buying it.
Clearly, Clark was onto something and the last time I checked her book,Dinner in an Instant, was an Amazon best seller. Like a menu for a New York diner, she includes a wide array of recipes, everything from yogurt and cheese to frittatas and meat dishes. The Instant Pot is apparently the king of all kitchen gadgets! (Perhaps it’s time to junk your now obsolete rice cooker, yogurt maker and, of course, slow cooker.)
If you’re one of the Instant Pot faithful or have been wondering about it, Clark’s Korean Chile-Braised Brisket and Kimchi Coleslaw might just be your new favorite recipe. “Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in my kitchen, where it adds a more intense, complex bite than other hot sauces,” she wrote in her book. “Here I use it to flavor tender beef brisket, along with the gochugaru chile flakes for added heat, sesame oil, garlic, and lots of fresh ginger. If you can’t find gochujang, Sriracha makes a good though slightly less spicy substitute.”
No doubt Ron Popeil would have approved.
Korean Chile-Braised Brisket + Kimchi Coleslaw