An Instant Pot can make holiday cooking a snap once you understand how it works! Get up to speed ahead of the holidays as Rachel covers basic functions, settings, and safety do’s and don’ts. To kick things off, she’ll demonstrate how to make homemade Instant Pot Chicken Stock in under an hour — just in time for the holidays. Then, learn how to simplify a classic as Rachel stirs up seasonal Pumpkin Risotto paired with Shredded Brussels Sprouts and Almond Salad for a delicious autumnal combination.
With poultry and dairy; no eggs or gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Wednesday, November 18, 5:00 - 6:15 pmRegister for class