If you’re part of the multi-cooker craze, you don’t want to miss Instant Pot’s secret feature. Chances are, you’ve already wondered why on earth the handles are so small on the famous pressure cooker. Well, wonder no more.

As it turns out, there’s a purpose for the small, slotted handles and it’s more genius than you could have imagined. Those two small handles go together like peanut butter and jelly and form a lid handle! Keep scrolling to see how.

As you can see, the lid handle is the exact size of the base handle underneath––how did we not notice this until now?

The next time you’re whipping up something super hot and have no idea where to put the burning lid, all you have to do is slip the lid handle into the base handle and voila! No more condensation all over your counter or burnt fingertips.

The lid stays within reach but nicely out of the way. And since the Instant Pot is giant already, now you don’t need to waste even more countertop space trying to find a safe spot for the lid.

We didn’t know it was possible, but we love the Instant Pot more than ever!

––Karly Wood

Photos: Karly Wood for Red Tricycle/Featured photo: Courtesy of Instant Pot

 

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This slow cooker recipe from The Seasoned Mom is sure to find a place in your meal rotation. There are lots of ways to remix it—serve it with pasta or rice, or make it into a cheesy sandwich. Plus, if you’re an Instant Pot fan, it can be put to use with this recipe.

Ingredients
4 boneless, skinless chicken breasts (about 24 ounces total)
1 tablespoon olive oil
2 red bell peppers, seeded and sliced
1 sweet onion, sliced
4 teaspoons minced garlic
8 ounces sliced mushrooms
1 teaspoon Italian seasoning
8 ounces crushed tomatoes
½ teaspoon crushed red pepper (add more for a spicy dish or omit entirely for a mild dish)
½ teaspoon salt
¼ teaspoon black pepper
Garnish: chopped fresh basil or fresh parsley
For serving: pasta, rice, zucchini noodles, or cauliflower rice, etc.

Method
1. Season chicken with salt and pepper on both sides.

2. If you have time to sear the chicken in a hot skillet for a few minutes per side before placing it in the slow cooker, it gives the meat great flavor.  If you don’t have time to brown the chicken first, that’s okay too!

3. Place all ingredients in a slow cooker and stir to combine.

4. Cover and cook on “LOW” setting for 3-4 hours, or until chicken is cooked through. Season with salt and pepper, to taste. Serve chicken, vegetables and sauce with a slotted spoon over pasta, rice, zucchini noodles or cauliflower rice, if desired. The meat is also great in hoagies (toasted with melted cheese on top) or as a topping on pizza or flatbread. Garnish with fresh herbs just before serving.

Alternative Instant Pot Method
1. Press “sear” or “sauté” on the pressure cooker. Add oil to the pot and brown chicken for about 2-3 minutes per side. Turn off sear function.

2. Add remaining ingredients and stir to combine. Close the top properly and select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)

3. When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to “vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.

Blair shares family-friendly recipes on her blog, The Seasoned Mom. Hop over to her website to find more kid-approved recipes that won’t take hours to make.