If you're ready to venture beyond the basics on your Instant Pot cooking journey, this is the class for you. Rachel will inspire you to level up your pressure-cooking game as she talks recipe conversions and creative ways to get the most out of this miracle machine. Shell show you how to employ the Instant Pot for more complex recipes as she prepares Lasagne and Crème Brûlée. Shell also troubleshoot challenges, with plenty of time for Q&A.
With meat, dairy, eggs and gluten.
About the instructor: Rachel is the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating. Trained at the Culinary Arts Program at The Art Institute of Seattle, Rachel spent her early years with a mom who loved to experiment with food. She also immersed herself in Southeast Asian and Indian cuisines while living in Malaysia. Today, Rachel focuses on providing good food to good people and can be found at Thyme2nourish.com.
- This is a demonstration class offered live online via Zoom.
- One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class materials will be emailed 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 class credit or transfer to a different class up to 7 days prior to class.
- Crème Brûlée
Monday, January 24, 5:00 - 6:15 pmRegister for class