I Want To Cook

Instant Pot Chicken Soup — It’s Just So Easy

The first time I made chicken soup in my Instant Pot electric pressure cooker, it felt like cheating. After dumping in the ingredients and going about my business for an hour and a half, I lifted the lid to delicious, sumptuous chicken soup.

This soup required so little effort it was laughable. None of the watching of a pot on a stove to make sure it didn’t boil. None of the stirring. None of the skimming of the “scum” on top. It was literally just gathering ingredients, putting them in the Instant Pot, pressing a button, and walking away. That’s what I call easy.

The results were so good — and have I mentioned easy?? — that it is my go-to method for making quick and easy chicken soup. Another reward is the bounty of broth you get from it, which can be used however you like.

My preference is to use boneless, skinless chicken thighs. I find these provide a rich and unctuous broth. If you want the thicker, more gelatinous result you get from bones, by all means, use bone-in chicken. Want the leanness of chicken breasts? Go for it.

The Quick & Easy Puttanesca Recipe

If you’ve ever eaten an Italian pasta dish (and who hasn’t?), it’s likely been slathered in a sauce such as marinara, Alfredo, or a meaty Bolognese. But one of the most delicious pasta sauces is one you’ve probably never even heard of: Puttanesca.

I first had a puttanesca sauce at a family-run Italian restaurant in an out-of-the-way strip mall in Southern California. On first taste, my mind and taste buds were immediately blown. The tomato base of the sauce was familiar, but the combination of capers, olives, and anchovies were not. Yet it all worked in a culinary marriage that had me devouring bite after bite. That restaurant remains the only place I’ve seen puttanesca on the menu. And it is now closed.

The good news is, puttanesca is ridiculously easy to make at home. It comes together in about half an hour – you can easily make it while getting your pasta water to the boil and cooking the noodles – and it can be tailored to your taste.

The Easiest Induction Cookware Test

You’ve probably cooked on a gas or electric stove before, but using induction might be new to you. As more communities and households wean themselves off natural gas, it seems induction cooking — and thus induction ranges — will only become more common.

Induction ranges have long been used in Europe and in professional kitchens, but they are still relatively new to the U.S., thus many home cooks have never used this method. I’m a chef, not an electrical engineer, so I won’t pretend to know all the intricacies of how these things work — here’s a better primer — but I can tell you that induction ranges heat cookware fast and efficiently. This is true whether you are using a built-in induction range or even a portable induction burner, like the one pictured above that I regularly use (my main range is gas).

But not all cookware works on induction. However, those that do all have this one thing in common: They’re magnetic.

Hatch Chile Peppers Are Back: Here’s What To Know

If you love chile peppers, now is a special time of year: Hatch chiles are in season and being delivered to stores fresh from their home of New Mexico, USA. These chiles get their name from the Hatch region of New Mexico where they are grown.

It’s easy to mistake a Hatch chile for another chile — the Anaheim, named after the city in California. While these peppers are similar in color, shape, and size, Hatch peppers have a distinctive flavor. I wish I could transmit it to you as you read this, but it’s one you’ll just have to experience yourself. For now, just know that it’s intense, vibrant, and delicious.

It’s like an Anaheim, but in high definition, lol.

Are Hatch Chiles Hot?

Well, they can be. Hatch peppers are available in a variety of spiciness levels, from medium to extra hot. I bought a few bags of medium and found their heat to be less than that of a Jalapeno. As with all peppers, though, each will vary.

What Is Mirepoix? It’s Culinary Magic

Carrots, celery, and onions. Three simple ingredients. On their own, each is a well-respected aromatic vegetable. Combined, they become a culinary super power. And that hero is called mirepoix.

It’s hard to understate the importance of mirepoix. Proper cooking of and use of mirepoix is one of the first things you learn in culinary school. I fondly remember being astounded at the transformation of this trio when cooked, and the flavor and texture they provide.

Whether you use mirepoix in a sauce, stock, or even your next pilaf, I’m sure you’ll also be impressed with the depth and complexity that happens to a recipe when you simply saute or sweat carrots, onions, and celery. Below is my tutorial on how to cook mirepoix.

Air Fryer Tortilla Chips

Who doesn’t love a crispy, crunchy tortilla chip? Whether you’re dipping them in salsa, loading them up for nachos, or simply eating them on their own, tortilla chips are deliciously addicting.

Homemade tortilla chips, however, can be a bit of a pain. You need to cut up corn tortillas into the requisite chip shapes, then fry each one in sizzling oil.

I’ve found a simpler solution, and it only involves an air fryer. Below, you’ll find my video on how to make tortilla chips quickly and easily in an air fryer.

A couple of notes: I’ve had good results setting the air fryer to 390 or 400 degrees Fahrenheit, and cooking these for about 20 minutes. That time might be too much or too little depending on your air fryer, so check the chips every few minutes and be sure to give them a toss every few minutes. Keep an especially close eye on them toward the end of cooking. I hope you enjoy!

The Easiest Blender Salsa Recipe

I read recently that salsa is right up there with ketchup as Americans’ favorite condiment. And can you blame them? I say: It’s about time.

Salsa, once only found at Mexican restaurants and in just a few variations on most store shelves, is now everywhere. Even mainstream supermarkets now sell a dizzying variety, whether made with tomatoes, tomatillos, or peppers.

But here’s a secret: Salsa is a breeze to make from scratch. And here’s another: You can whip it up in seconds in a blender or food processor. Here’s my video on how to do it, with the recipe below.

Welcome!

Welcome to I Want To Cook. I’m thrilled you are here.

This site complements my YouTube channel, where you’ll find video tutorials on all things cooking. On this site you’ll find more detailed posts that include recipe instructions, cooking tips, and more.

I Want To Cook was created by Matt Degen, a longtime food writer and professionally trained chef. His goal is to help you be a better cook, no matter your skill level.

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