The Moroccan Instant Pot (Small Group Workshop)

For hearty, wintry dishes, there’s no better tool than the Instant Pot. Join guest chef and Instant Pot expert Rinku Bhattacharya to take your knowledge of the beloved multicooker to the next level.

This time, Rinku is tackling Moroccan-style tagine, which normally requires its namesake piece of cookware, a large conical clay vessel that concentrates flavor during the cooking process.

For those of us not lucky enough to have a tagine on hand, the Instant Pot is here to save the day. You’ll learn how to use multiple Instant Pot functions to make a deeply fragrant tomato-based sauce with bite-sized meatballs cooked right in the sauce.

And at the end, you’ll use the residual heat of the Instant Pot to cook perfect, tender eggs. Plus, you’ll learn how to use the Pot-in-Pot technique to simultaneously cook the couscous traditionally served with tagine.

As a bonus, Rinku will teach you her own recipe for Ras El-Hanout, the spice blend that literally means “top of the shelf,” or the best of the best. Made up of spices like ginger, nutmeg, coriander, allspice, black pepper and more, you’ll want to have plenty of this custom-made spice blend on hand for countless future culinary adventures.

And if you’re not (yet) a fan of Instant Pot cooking, never fear: you’ll also get information on how to make these dishes on the stovetop, no multicooker needed.