Two of my daughters have Electric Pressure Cookers. However, my youngest does not. She has cooked with me for over 15 years, but I typically took over pressure-pot cooking.

If you have read some of my recent posts, you know that I have been thrifting electric pressure cookers, taking them apart, fixing them, and exploring their similarities and differences in both design and programming.

I thrifted an Instant Pot Duo that looked brand new. Unfortunately, I soon realized it needed some pressure-cooker CPR. After a little intervention, the pot was up and running. I thought it would be a perfect addition to her home. When I asked her if she wanted it, she gave me an enthusiastic “Yes!”

Electric pressure cookers are not very complicated. I fixed this cooker’s problems and also water-tested it. It was time for a new home.

My daughter has cooked with me dozens of times when I have used a pressure cooker, but she has never flown solo. I decided to give her a crash course in pressure cooking. The two of us made dinner, but I let her take over the pressure cooker controls as I explained basic operations and safety musts. I’m giving her the Duo 6-quart on the right. The Duo Mini 3-quart was also thrifted for $20. I wanted to show her multiple techniques, so I planned a simple meal that could utilize both machines. I don’t have my usual step-by-step photos because I was teaching her, and not shooting pictures.

Many recipes for coconut curry chicken exist. I put this simple one together as a teaching exercise. She is already an expert at following any recipe.

Coconut Curry Chicken

1.5-2 pounds in bone chicken thighs

1, 14 oz can full-fat coconut milk

1 and 1/2 T Curry Powder

1 and 1/2 t salt (adjust to taste)

1 rounded t of garlic powder

1/2 t ground ginger powder

1/4 t black pepper

1/8 t cayenne pepper

1 t tumeric for color (optional)

1-2 T of corn starch mixed in 2 T of cold water to thicken (optional)

Fresh or dry cilantro (optional)

Mix the first 9 ingredients in your electric pressure cooker’s (Instant Pot) inner vessel. Close and seal the pot, and pressure cook on high for 12 minutes. Allow for a 15-minute natural release. Carefully release the pressure at the end of the natural release time. Always follow your pot’s safety instructions.

I added the cilantro at the end. I only had dried cilantro, so I added 1T (this equals about 1/4 cup fresh). I also thickened the sauce with a cornstarch slurry (2T cornstarch mixed with 2T of cold water). If you decide to thicken the sauce, cancel the keep warm setting and place your machine to sauté. Once your mixture is bubbling, stir in your slurry.

Here it is, plated with the rice I made in the mini, and some green beans. The coconut curry chicken was delicious and simple enough for a weekday meal. When choosing a curry, buy one that matches your heat preference, as many come in hot, medium, and mild.

My daughter has returned home with her prize. She plans on making beef stew in the Instant Pot this week. We tend to anthropomorphize inanimate objects at our house, so she named her pot “Rosie.” I felt like doing the same, so I christened my mini “Midge.”

Dear readers, have fun with your kids and teach them how to cook. We all need basic life skills, now more than ever, with runaway inflation, ridiculous gas prices, and tariffs that are making everything more costly.

Mike