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.
Not too sweet, but sweet enough that my 5 year old gobbled them up!
Easy and delicious.
I added tarragon to it as well.
So easy and delicious!
The 2kbs if carrots were overcooked @ 4 minutes. Next time i will try 3 minutes.
I used baby carrots and cooked for 3 minutes. I didn’t used raisins… None on hand. I sprinkled a little kosher salt when i plated. My 10 year old son loved them. I will definitely make again.
Made these as my first dish with my new instant pot!! Everyone loved them. Cooked perfectly.