This recipe post for Sweet Potatoes with Parsley and Balsamic Vinegar is sponsored by Workman Publishing.
Instant Pots have been all the rage for a little while but I hesitated to take the plunge myself. I wondered whether it would be worth the cost, if I had extra room in my kitchen for it, and if I’d really use one that much. But, I finally did it. I got an Instant Pot! It showed up at my doorstep and,I must admit, I felt a little intimidated at first. Thankfully, just a few days later, I also received a copy of the brand new book, How to Instant Pot by Daniel Shumski, and it was just what I needed to embark on my new adventures with Instant Pot cooking!
About the Cookbook
Master the revolutionary appliance that’s changing the way we cook!
The only Instant Pot cookbook that is organized by function, How to Instant Pot is both a guide to understanding the Instant Pot basics and a foodie’s creative collection of over 100 recipes specially crafted to take advantage of the Instant Pot’s many virtues, from cooking perfect risotto in six minutes, no stirring required, to five kinds of yogurt, to creating one-hour killer chili and soups from scratch, using dried beans.
About the Author
Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.
How I Mastered The Instant Pot
There are 2 reasons why How to Instant Pot should be required reading for anyone with an Instant Pot. First and foremost, it’s really educational about this revolutionary appliance.
Like I said, when my Instant Pot arrived, I felt overwhelmed. There were so many buttons! The first chapter, Instant Pot Basics, is essentially Instant Pot 101 for Dummies. It was exactly what I needed to feel more confident about using my new Instant Pot. It also features helpful information about converting your favorite regular recipes to the Instant Pot and cleaning the appliance effectively.
After reading over the first chapter, I felt ready to take on the Instant Pot…..and I haven’t looked back! It’s been such a great asset to my kitchen, I don’t know what I’d do without it now.
How to Instant Pot contains over 100 delicious one-pot recipes! Everything from Beef Barbacoa Tacos, to No-Stir Risotto, to Quick Chili, to Maple-Cinnamon Breakfast Quinoa and SO much more! I’ve tried a few of these recipes and they’ve all turned out delicious, but today I wanted to share with you my favorite so far: Sweet Potatoes with Parsley and Balsamic Vinegar!
- 1 cup water
- 3 medium sweet potatoes (about 1.5 pounds) peeled and cut into 1-inch cubes
- 1/4 cup balsalmic vinegar
- 1 tablespoon packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small bunch fresh Italian (flat leaf) parsley, large stems removed, chopped
- Place the steaming rack on the bottom of the inner pot and pour the water into the inner pot. Place a silicone or collapsible metail steaming basket on top of the rack and then place the sweet potatoes inside the basket.
- Close and lock the lid. Set the valve to Sealing. Press Steam and use the – or + button to set the time to 2 minutes.
- When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Wearing oven mitts, remove the steaming basket from the inner pot (be careful – it’s hot!), and set it aside on the trivet or other heat-resistant surface until step 7.
- Wearing oven mitts, empty the water fro the inner pot, remove the steaming rack, and then return the inner pot to the appliance. Press Cancel, then press Saute and use the Adjust button to select the middle temperature (“Normal”). Place the balsalmic vinegar and brown sugar in the inner pot. Cook with the lid off, stirring until the sugar dissolves and the liquid comes to a boil, about 1 minute.
- Press Cancel, then press Saute and use the Adjust botton to select the lowest temperature (“Less”). Simmer the liquid with the lid off until it thickens slightly about 3 minutes. Add the butter, salt, and pepper to the inner pot and stir until the butter melts, about 1 minute.
- Press Cancel, then add the potato pieces to the inner pot and toss to coat them. Add the parsley, reserving a handful for garnish, and stir until it just starts to wilt, about 1 minute.
- Spoon the sweet potatoes into a serving bown and serve hot, garnished with the reserved parsley.
- Sweet Potatoes with Parsley and Balsamic Vinegar will keep in an airtight container in the refrigerator, for up to 5 days. To reheat, place the sweet potatoes in a pot, add a splash of water, and cover. Warm on the stovetop over medium-low heat, stirring occasionally, for about 5 minutes.
Fixing this dish was really very simple and I love the taste of these sweet potatoes! They would make a delicious side dish for a holiday meal or really any meal! I know we’ll be eating these sweet potatoes a lot!
Find out more about How to Instant Pot by visiting the Official Site. You can also interact with the book on Twitter and Instagram, and you can follow the publisher on Twitter, Instagram, and Facebook. You can purchase this book at Amazon.
Would you like a copy of Daniel Shumski’s How to Instant Pot? I’m excited to offer a copy to one lucky reader! If you’d like a chance to win, just enter using the Giveaway Tools entry form below. Open to US residents only, prizing provided by Workman Publishing. Good luck!
Disclosure: Recipe excerpted from How to Instant Pot by Daniel Shumski (Workman Publishing). Copyright © 2017. Photographs by Ken Carlson.