Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
Great side dish. Swapped the peas for edamame beans. Next time i would out the beans in after the rice cooks
Love this! I have used an apprpiate amout of frozen veggies in place of bell peppers or to round off the peas and it turns out beautifully!
I have to go to the back of the class.
I used black rice… and of course therefore no confetti!
Super easy and really tasty
The rice was a bit undercooked but might be because I did notrinse the rice first. Overall very good.
Does’nt tell how much water
We apologize for the confusion. The water would be 180 ml*3, so 540 ml
Can this be served room temp?