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Preparing caramelized onions in an electric pressure cooker (i.e. often the Instant Pot brand), results in the same deliciousness in a fraction of the time it would take to do them on the stove-top. After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point… After the onions have been sautéed for a few minutes and turn a nice golden brown color, I add a quarter cup of water to them, cook it down until the water evaporates and a crust forms on the pan, then do that a second time being sure to scrap the bottom. When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions.

No more hours spent hovering over the stove; use a pressure cooker to speed up the process for making sweet, buttery, Caramelized Onions in the Instant Pot. Personally I find it works best for me when it can actually make something delicious and save some time and have results that are much like those I would expect if cooking from a standard recipe, like these Caramelized Onions. After the five minutes of cooking at High Pressure, the pressure valve is released to let out steam and the cooking stops; for the quick version, it’s just a couple of minutes of final sauteing and you’re done and they can be used at this point… When I’m asked what I think is the best reason for an Instant Pot, I’ll often cite that I use it regularly as a rice cooker, it makes beautiful hard boiled eggs, it’s the only way I make pulled pork, and now…I can share that it makes the easiest and quickest Caramelized Onions.

I thought the entire process of making Boozy Hot Chocolate Bombs fun, but not without it’s pitfalls. While this post concentrates on how to make a Boozy Hot Chocolate Bomb with a liquid filling, if you want to go non-alcoholic, it’s easy. Proceed to seal them as instructed or for a bit quicker method since there is no liquid to worry about, simply place the bottom section on a warm plate for a minute to melt the edge, fill it with the marshmallows and hot cocoa mix and then repeat with warming the edge of the 2nd half and seal the two together. Boozy Hot Chocolate Bombs are a fun and creative venture and a delightful drink to boot; once you start you’ll find all sorts of ideas that would require the perfect boozy hot chocolate bomb!

Things change and today an egg yolk is often added to aid in the emulsification (blending) of those ingredients as the original recipe was very prone to break, where the suspension has separated and you’re left with something less desirable; a separated and oily mess! Fast forward and today aioli means something different; it really is simply a fancy mayonnaise with egg, olive oil, garlic, and often some additional favors. I made this Roasted Garlic Aioli as part of a series; I’ll follow soon with a recipe for Grilled Onions in the Instant Pot, yes you read that right…an AMAZING discovery, all leading to this main course Veggie-ish Burger (some bacon in the onions that are optional for true vegetarians). This month’s theme is about making homemade condiments, and our host is Lauren who blogs at Healthy Delicious.