Y'all, I've been slacking on using my Instant Pot. I think the glitz and glamour of my air-fryer distracted me for the last few months, but I certainly cannot forget about the beautiful workhorse that is my Instant Pot (and don't worry, the air-fryer isn't going anywhere).

Ok, so here's the deal with the Instant Pot, if you've never heard of it OR have only just heard that it's awesome, without details:

• **The Instant Pot is a 7-in-1 multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan. Personally, I only use it as a electric pressure cooker and saute pan, but the possibilities are endless!

• **So what does "electric pressure cooker" mean? Basically, it means that the Instant Pot uses high pressure to quickly and evenly cook food,  resulting in a significantly faster process than traditional methods. Instead of cooking steel-cut oats for 30 minutes, you can cook them in 8-10, quinoa in 3 minutes, and meat, like today's recipe, in 45 minutes instead of waiting 6-8 hours for a crockpot to do the same work.

• **It requires a little homework: the Instant Pot isn't quite as easy to figure out as a crockpot or air-fryer. It's not difficult, but it's also not particularly intuitive. I suggest taking time to read the manual before starting to use it. OR, just make a few recipes from people you trust (hopefully like me!), and that will help you get the hang of it.

• **It's a little bulky, so plan ahead for a space in your kitchen or pantry.

• **It's easy to clean! Unless you accidentally burn something (which mostly happens if you set it to saute and forget), it's easy to remove and clean out the stainless steel bowl and wipe down the rest

• **There are lots of models out there! You can search "electric pressure cooker" if you want to see brands other than Instant Pot. But I have LOVED my particular model. I also think mine is a nice price point, at $99.

And the most common question: do you NEED an Instant Pot? Well, that's up to you, based on you and your family's preferences and schedules. The Instant Pot is great for making large batches of food: beans, grains, meat, soups/stews etc. If you like the idea of having big batches to throw together throughout the week, then it's likely a good fit for you. However, if you're someone who prefers to cook a la carte each night/doesn't love leftovers, then you might not find it useful.

Ok, now onto the good stuff: THIS RECIPE!

I am not a big meat eater these days (for no specific reason, just don't crave it much), but I am WILD for this Instant Pot Hawaiian Chicken. The unique combination of spices, pineapple, tamari, dates & molasses creates a sweet-savory sauce that will have you pumped for your next meal. At least, that was the case with me! Enjoying these tacos reminded me of being on a tropical vacation, in the midst of this barren February Tennessee landscape.

But hey, if you're not a taco person....I don't trust you. JKKKK obviously; if you're not a taco person, feel free to use this fall-apart tender meat however you like: on salads, stuffed into baked sweet potatoes, over rice, tossed with soba noodles, or even in a bowl with tortilla chips. Trust me.

Plus, this recipes COULD NOT be easier. It's a dump-and-stir, which might be the worst culinary term ever (rivaling nutritional yeast), but it does accurately describe the cooking process. The only work on your end is throwing together the sauce and chopping your veggies! You could also totally double this recipe; just note that you might find it requires another few minutes of cooking.

If you have an Instant Pot, I hope this is a fun addition to your recipe repertoire. If not, I hope I've helped you decide if the Instant Pot is right for you!

SHOP THE POST: