If you're ready to venture beyond the basics on your Instant Pot cooking journey, this is the class for you. Get up to speed ahead of Easter as Rachel employs the Instant Pot shows you how to successfully pressure-cook cook eggs, meat and sugars and starches. To prep for your Easter table, she’ll demonstrate how to make Bone-In Glazed Ham, Deviled Eggs and Scalloped Potatoes. She’ll also troubleshoot challenges, with plenty of time for Q&A. With meat, poultry, dairy and eggs; no 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 Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Wednesday, March 31, 4:00 - 5:30 pmRegister for class