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18 Reasons: Instant Pot and Pressure Cooker Basics

February 4 @ 6:00 pm - 9:30 pm

Member Price:

A hands-on cooking class culminating in a family-style dinner served with wine and beer. Humming of Queen and David Bowie’s “Under Pressure” optional and welcome.

Pressure cookers are an incredible tool for building flavor in the kitchen. No longer the scary, ceiling-painting geysers of the past, they are a reliable way to cook efficiently and celebrate food with our busy schedules.

Take the cassoulet, for instance, a traditional French dish known for the amount of time to prep the meal (as well as its incredible flavor). With this gadget, you don’t need days. And the British staple, steak and guinness pie, becomes a weeknight option with a pressure cooker on your counter. Speaking of which, you should eat your vegetables, and the Instant Pot makes steaming any seasonal vegetable a quick, no-nonsense task. You will also use the pressure cooker to make bread, a perfect complement to the meal.

Both Instant Pot and a standard pressure cooker will be used in class, so in case you are shopping for one of these gadgets, this class can be an aid to the process.


Steak and Guinness Pie

Quick Cassoulet: white beans, duck stock, duck confit and sausages

Steamed vegetables in ginger lemon butter

Weeknight Instant Pot bread


February 4
6:00 pm - 9:30 pm


18 Reasons
3674 18th St
San Francisco, CA 94110 United States
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(415) 568-2710