“Instant pots,” aka pressure cookers, have been sweeping the internet lately as a way for busy home cooks to create complex slow-simmered flavors in a fraction of the time. Does the trend translate to an onsite college kitchen? That’s what Chef Tony Martinez, Director Camp Howard and the rest of the culinary team have recently been finding out at the University of Montana in Missoula.
Mick Pengilly/UM Dining
Pressure cooker puts Montana at plant-based advantage
Flavorful entrées featuring lentils, beans and more occur in a fraction of the time thanks to a new addition to the kitchen equipment lineup.