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coyo7e posted:You don't need a pressure cooker to steam eggs and have the shells peel off easily. It only takes 10-20 minutes of steaming. Yeah, but if you have a pressure cooker it's loving awesome to have perfect eggs after zero effort on your part.
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May 16, 2017 03:51
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coyo7e posted:It takes way more effort to break out the pressure cooker and rinse it and set it up, than it does to toss a steamer attachment into one of my pans. Sorry your workflow is all hosed up, I guess? My pressure cooker lives on the counter and I don't store it dirty... 
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May 22, 2017 05:27
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Croatoan posted:I'm looking forward to making boiled peanuts in it this summer. I tried that a couple weeks ago with some raw (but shelled and dry) peanuts I got at an Asian market. I think 2 hours would have been perfect (I did 90 minutes) and recommend 1.5 tablespoons of salt per 1 quart of water.
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May 22, 2017 16:09
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Niemat posted:Is there a good website or cookbook people would recommend for cooking with Instant Pots? I just got one, and I'd love to know how to use it to its full potential Not full potential obviously but: http://skillet.lifehacker.com/the-first-seven-things-your-should-make-with-a-new-inst-1790730616 http://www.seriouseats.com/tags/pressure%20cooker http://instantpot.com/recipes/recipes-around-the-internet/
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Jul 12, 2017 20:36
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Pollyanna posted:Any tips for making beef stock? I got a couple of marrow bones for cheap, and I wanna make some broth from them. What're the steps for making it in an Instant Pot? Do I still need to blanch and roast the bones or anything? I like the results I get without roasting the bones, so I just toss bones, scraps, and onion / carrot / green pepper in the instant pot with water and hit it for an hour. I'm lazy as gently caress though so the taste is probably better with roasting.
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Aug 14, 2017 17:35
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Pollyanna posted:How much liquid do you need when cooking? I heard something about a 1cup minimum? One cup is what Instant Pot recommends, but it will depend on what you're cooking. https://www.dadcooksdinner.com/instant-pot-frequently-asked-questions/ Also, that only applies to actual pressure cooking, not to the saute mode with the top off.
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Aug 14, 2017 20:36
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Anne Whateley posted:I think the people above thought you meant deep-frying, which you definitely shouldn't try to do. But the instant pot is intended to pan-fry/sear meat if that's what you're trying to do. ...and that's the "saute" setting.
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Aug 18, 2017 02:19
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VulgarandStupid posted:Just got an instant pot. I’m a big meat eater and like to sous vide things as well, any recommendations for relatively easy stuff to make? https://skillet.lifehacker.com/the-first-seven-things-your-should-make-with-a-new-inst-1790730616 http://www.seriouseats.com/recipes/2014/04/pressure-cooker-thai-green-chicken-curry.html
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Oct 26, 2017 23:43
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VERTiG0 posted:Has anyone done osso bucco in a pressure cooker? Thinking about trying that this week. I haven't, but Emeril and the NYT have: http://emerils.com/127951/quick-osso-buco https://cooking.nytimes.com/recipes/1018854-pressure-cooker-osso-buco
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Dec 11, 2017 17:56
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CodfishCartographer posted:So I got an instant pot for Xmas, and I'm planning on breaking it in with Alton Brown's pressure cooker chili, since Alton Brown rarely steers me wrong. However, the recipe is for a more traditional pressure cooker and mentions waiting until the steam is heavy, then reducing the heat until the steam is at a dull whistle. What's a good way to translate this over to the instant pot? Per the comments, just put the pot on meat / stew for the 25 minutes suggested.
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Dec 29, 2017 23:52
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Timby posted:This is needlessly complicated. I found it even simpler with a sous vide rig, although this is the wrong thread. 1) Put milk in container which can stand 180, sous vide to 180. 2) Cool milk to 110 or so (faster if you run water over the container). 3) Add 2T of yogurt to container. 4) Reset sous vide for 110 for 8-12 hours. 4)(b) Strain if desired.
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May 9, 2018 21:35
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SymmetryrtemmyS posted:Yes, the toxin doesn't cook out. You can speed soak by getting water steaming but not boiling, dumping in your beans, and waiting 90 minutes. You have a source - all I saw said pressure cooking from dry was fine?
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Jun 12, 2018 23:57
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QuarkMartial posted:Can yogurt be made in a regular pressure cooker, or is that an IP only deal? I'm sure you could, but you really don't need a pressure cooker for yogurt at all. Steps to make yogurt: 1. Heat milk to 180-200 degrees Fahrenheit (call it 83-93 Celsius) and keep it there for around 10 minutes minimum to kill whatever might be living in the milk. 2. Cool the milk to about 110F / 43.5C. 3. Add yogurt cultures (2T of yogurt with live cultures, from the previous batch or from Chobani or whatever). 4. Hold the milk at that temperature overnight (8-12 hours). 5. Strain the yogurt. I used to do this with the sous vide rig - I had the milk in a plastic container that would stand up to 185, then cool it in the sink, then back to the sous vide setup at 110 overnight. The instant pot or other pressure cooker is an inferior way to make yogurt, imo. EDIT: but, considering what thread this is, here's a recipe for an electric pressure cooker that is not an Instant Pot with a yogurt button: https://www.theferventmama.com/pressure-cooker-yogurt/
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Nov 29, 2018 03:41
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poverty goat posted:The IP has a yogurt mode which handles steps 1 and 4 (without using pressure at all). Thanks - I couldn't remember exactly which steps that IP handled; I have a model without the yogurt button.
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Nov 29, 2018 03:51
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wormil posted:Out of curiosity how long is everyone pressure cooking your chicken bones for stock? I've been doing 3 hours and have no complaints. 90 minutes here which seems fine.
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Dec 14, 2018 07:04
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Hollismason posted:After I kept reading and hearing about it I went ahead and bought a 6 quart Instant Pot plus a accessory pack. Really looking forward to using it. Some inspiration: https://skillet.lifehacker.com/the-first-seven-things-your-should-make-with-a-new-inst-1790730616
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Feb 28, 2019 20:22
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Aramoro posted:I do it all I one, as I did in my Chili recipe for the ICSA, though I'm on mobile so can't link it. 45 mins all in. Here's the link: https://forums.somethingawful.com/showthread.php?noseen=1&threadid=3945862&pagenumber=1&perpage=40#post509351384
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Jan 15, 2021 17:36
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404notfound posted:Does anyone have the air fryer lid for the Instant Pot? I haven't joined the air fryer bandwagon yet, and I have some doubts about the lid. The instant pot is a mediocre slow cooker, and I feel like the same would go for trying to also serve as an air fryer. Plus, the lid looks like it's so big, I imagine I wouldn't be saving much storage space versus just getting a dedicated air fryer It’s fine for what I’ve done with it, mostly frozen foods and carrots. The lid can stack with the instant pot itself.
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Dec 24, 2022 21:16
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Jaded Burnout posted:Since I already have the IP can it reasonably be used as a slow cooker? No big deal if not, they’re cheap and readily available here. If it has a “slow cook” button then yes.
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Mar 9, 2023 14:51
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