The brand that had the best reviews online was the Insta Pot, so last Thursday we were excited when it finally arrived. Last night I decided to try it out for a vegan chilli. Using the sauté function I was able to cook a mushroom, carrot and mixed bean chilli from beginning to end without using any other pots or pans. The chilli took 5 minutes for sautéing, then 10 minutes cooking at high pressure and another 10 minutes until the pressure released leaving a really rich, beautiful chilli.
For dessert I decided to make a chocolate pie, inspired by a vegan chocolate pie they have at Annapurra cafe. In the past I used a graham cracker pie crust but this time I decided to try instead a roasted hazelnut crust without sugar and ground dates instead. It was the perfect winter dessert.
Hazelnut Pie Crust