Take electric pressure cooker for a spin.

I caved to the fad that is the Instant Pot — sort of.

My off-brand version of this electric pressure cooker was gifted to me recently, and I’ve been experimenting with my new tool.

My childhood was sprinkled with enough terrifying (to me anyway) moments of old-school pressure cookers with the “jiggle top” to make me a little nervous about this new version.

After testing it out, however, I’m pretty comfortable using the machine.

Once the pot finishes its cooking cycle, the valve has a slow release mechanism that initiates while the temperature sets to warm.

I feel more at ease leaving it to cook than a skillet of steaming broccoli or a saucepan full of cooking rice. One benefit I see immediately to this multi-use

One benefit I see immediately to this multiuse tool: I can give away my rice and slow cookers.

tool: I can give away my rice and slow cookers.

The device takes time to come to pressure, however — between 8-10 minutes. When added to certain cooking times, it defeats the purpose of the “quick” cooking pot.

Lentils took 25 minutes between the warm-up and the actual cooking in the electric pressure cooker — as opposed to the 15 minutes needed on the stove. Not much of a difference unless you’re ready for dinner now.

Still, an acorn squash was fully cooked in about 20 minutes — not bad when compared with the roughly 45-minute roast time usually needed in the oven.

To the amazement of my fiance (a New Orleans native), red beans came out soft and plump in an hour (between cooking time and letting the pressure naturally release) — without needing an overnight soak.

My recipe for sausage stuffed acorn squash combines the power of the electric slow cooker with the quick nature of a stovetop.

Sausage-Stuffed Acorn Squash

1 acorn squash ½ cup water 1 tablespoon olive oil 2 garlic cloves, minced ½ yellow onion, diced 2 carrots, diced ½ pound ground pork sausage

1⁄2 apple, diced ½ teaspoon sage Salt and pepper to taste

1. Split squash in half. If it’s difficult to cut, microwave on high for 1-2 minutes. Place the halves, along with the water, inside the bowl of the electric pressure cooker, or on the steamer tray. Replace the top, check that the vent is closed and set the cooker on high. Cook for 8 minutes. Allow steam to release naturally or carefully (using tongs or another tool) release steam through the valve. When all the steam is released, carefully open the cooker. Pierce squash with a fork to determine if it’s cooked to your liking. If not, repeat cooking process for 3 minutes. Remove and place on a plate.

2. Meanwhile, heat olive oil in a skillet on medium heat. Add garlic. Cook until fragrant, about 1 minute.

3. Add carrots and onion to the skillet. Cook for 2-3 minutes. Add sausage. Using a spoon, break meat apart until fully crumbled. Sprinkle sage, salt and pepper onto the sausage. Cook, stirring occasionally, until no longer pink, about 7-10 minutes. Sprinkle apple pieces into the mixture. Cover and cook for 3-5 minutes.

4. Stuff squash with sausage mixture and serve.