Multi-cooker can be a real meal changer
Eating healthy has never been so easy — or so quick — as with a multi-cooker (such as the Instant Pot and similar devices). The appliance makes cooking a healthy meal accessible and approachable; it takes less time and energy than not-so-healthy fast-food runs or tossing a frozen pizza into the oven.
Roast a chicken in 30 minutes, cook nutrient-packed whole grains like wild rice or barley in 20 minutes, whip up a one-pot bean or lentil-based stew, chowder or chili in that same 20 minutes — this kitchen marvel really is a meal changer that can help support a healthy diet in the most convenient, time-saving, and delicious ways.
What is a multi-cooker?
Sort of a pressure cooker/slow cooker hybrid, the multi-cooker is a multifunctional device that is also a rice cooker, steamer, Dutch oven, baker, yogurt maker and more.
Versatile and easy to use, it’s an excellent replacement for other cooking equipment, like the slow cooker (crock pot) or rice maker. As a result, it clears up counter and cabinet space, and frees up time during cleanup — wash just one pot instead of several pots and pans.
This appliance, like a pressure cooker, heats liquid inside a tight seal, which builds pressure inside the pot as the liquid boils and turns to steam. As the pressure builds, temperature increases.
It takes about 15 to 20 minutes for the pot to come to pressure. At this point, the cooking begins at a rate of about 70% less than standard cooking methods. Some dishes require a slow release of pressure after the food is cooked.
Because a multi-cooker uses very little liquid, reaches a temperature no higher than 250° F, and cooks very quickly, it preserves more nutrients than many other cooking methods.
Cooking of any sort will result in the loss of some nutrients, such as water-soluble vitamins like vitamin C, thiamin and folate, but it’s minimized in foods exposed to the least liquid at the lowest temperature, for the shortest amount of time.
Research also shows that the availability of other nutrients (like lycopene in tomatoes and other carotenoids in veggies like carrots, spinach and broccoli) actually increases with cooking. This is because the heat helps break down the cell walls so they release nutrients and phytochemicals.
Cooking can be stressful. Time, energy and motivation are common obstacles to getting a healthy meal on the table. Preparing meals with a multi-cooker can help. A meal can be thrown together with a potpourri of healthy ingredients from freezer, fridge and pantry.
Healthy whole grains and legumes — dry or canned — are a perfect pairing with fresh, frozen or canned vegetables and a lean protein like chicken or fish.
With a multi-cooker, the nutrients are retained and flavors and colors are brighter. Even when there’s just enough time to open a few cans and bags of frozen veggies, your meal can be just as healthy and satisfying.
Once the ingredients are in the pot and it’s set, that’s it. Come back when it’s done and serve up a healthy meal.
Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC, 1-800-829-5384, EnvironmentalNutrition.com.
© 2021 Belvoir Media Group. Distributed by Tribune Content Agency, LLC.