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My wife bought an Instant Pot for making rice but it's just as quick to make it on the stove. But I have made a lot of other things. My favorite so far is turkey wings, usually with onions + something sweet (oranges, mangos, pineapple, apples, brown sugar). Red curry chicken thighs. Pork roast a bunch of different ways with different fruits. Only pork roast needs about 10-15 minutes longer than recommended in the manual. I make bean soup about twice per week. Beef stew. Potatoes. (faux) Roasted brussel sprouts. Really it has changed how I cook. I'm thinking of buying another stainless cooking pot. My only complaint is that the cooking pot sometimes takes rigorous scrubbing to clean.
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May 23, 2017 07:44
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| # ¿ May 2, 2024 01:54 |
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My favorite so far is:. The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric A blog called, Dad Cooks Dinner that has some pressure cooker recipes. Hippressurecooking.com
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Jul 12, 2017 18:18
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It will cook anything fast BUT takes about 10 minutes to reach temperature so for some things your overall time will not be any faster than cooking on the stove. But your chicken example is spot on. One of my favorite things to make are turkey wings. I brown then into the pot for 30 minutes with whatever sweet and savory liquid i can mix up, like soy sauce, brown sugar and chicken stock plus herbs and onions. When done I remove the fat, puree the liquid, thicken and serve over potatoes. The meat falls off the bone.
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Aug 11, 2017 02:02
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Made bean soup in my Instantpot today, delicious. I generally make soup/stew from whatever is in the fridge and this is the first ever I wrote down what I used. My family doesn't like spicy food and this is not spicy at all. I didn't add any salt because the salt cured ham hock is super duper salty, I've already learned my lesson. I could have used more of some spices but usually I don't measure at all so I wanted an idea of what a specific quantity would taste like. ts = 1 teaspoon 2 onion 2 serrano 1/2 cup frozen corn ts garlic minced ts Alton Brown chili powder ts pureed chipotle/adobo ts cumin ts smoked paprika 1/3 cup tomato sauce 1 small apple diced 48 oz of unsalted beef stock 1 - 12 oz salt cured ham hock bad picture 
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Aug 14, 2017 22:18
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Dogwood Fleet posted:Which Instant Pot do I want and do I want an Instant Pot specifically? I can't answer because I've never owned a different pressure cooker and mine was a gift so I never researched them, but I have a Duo and really like it if that helps. Niemat posted:... dent ... I would send that question to Instant Pot.
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Aug 15, 2017 04:05
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Re: size Mine is a 6 qt, family of 4, and I've never wished for a bigger pot.
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Aug 15, 2017 18:27
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Broth is just watered down stock right? What is the purpose? I use stock for everything.
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Aug 30, 2017 18:52
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I use a potato masher on my bean soup so quick release makes no difference. I use quick release when I'm in a hurry or if I don't want something to overcook, otherwise I mostly use slow release.
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Oct 3, 2017 04:44
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That, and I didn't get a pressure cooker for taco meat.
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Oct 3, 2017 18:42
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Submarine Sandpaper posted:there are pressure cookers that are stainless. not everything is an isntapot Instant Pots are stainless. They do sell sell non-stick inserts but you have to buy them separately.
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Oct 6, 2017 03:34
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I like turtles posted:Makes good sense. Maybe I'll have an excuse to do it next year. I don't know if it's awesome but I like it. https://www.amazon.com/gp/product/0804185328/ The Indian Instant Pot looks interesting and I think I will buy it. Are the ingredients reasonably accessible? I live in a smallish town that doesn't have much variety outside the basics and there are few Indians here.
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Oct 15, 2017 05:06
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Ranter posted:Hackers will use it to bypass security settings and turn your instant pot into a bomb. It happened to my aunt in Canada. And then she died waiting in line for socialized medicine. But yeah, I've yet to use my instant pot and thought, 'wish I had Bluetooth on this.'
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Oct 17, 2017 00:58
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Casull posted:...if the features of the Ultra are worth getting over the capacity of the Duo80. I use my Duo like this: I put stuff in it, seal the lid, press "manual" then adjust the time. Sometimes I use the "saute" function first. Once I switched from high pressure to low pressure. For me, extra functions are clutter. I have a pressure cooker so I don't have to slow cook, or set timers. The Duo does have buttons for various things but I never use them because I like the control and certainty of a manual timer. tldr: go with higher capacity like the others said.
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Oct 23, 2017 19:07
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After getting an Instant Pot I got rid of our slow cooker and put the dutch ovens in the attic. It falls under the category of why didn't I do this sooner.
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Oct 26, 2017 20:23
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Chemmy posted:Eh, your instant pot doesn't reduce things the same way as being in the oven low and slow for a while. I still use my dutch ovens for things. Take the top off and saute. I reduce liquids all the time. And you need less liquid to start with so it doesn't take long. I cook way more with a pressure cooker than I ever did a dutch oven because I can start at 5pm and eat at ~7pm instead of start at 5pm to make dinner for tomorrow, while I'm also making dinner for tonight. But yeah, like Mikey Purp says, if converting a recipe from slow to pressure, cut way back on the liquid.
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Oct 26, 2017 21:51
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They should rethink the name. Maybe just call it Cecil.
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Oct 31, 2017 01:34
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Anyone here made pork belly in a pressure cooker?
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Nov 1, 2017 03:16
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I don't know. I slow braised a pork belly last night and wasn't entirely happy with the texture. I scored and seared but all the steam from the braising liquid basically did the same thing as a pressure cooker so next time I might go for the pressure cooker and crisp it again when done. Kinda like this recipe. Everything I've tried from this blog is excellent. https://www.dadcooksdinner.com/pressure-cooker-pork-belly-beer-braise/
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Nov 1, 2017 07:43
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Ranter posted:Oh man I don't know why yours didn't turn out well. I loosely follow Gordon Ramsay's recipe and that poo poo was amazing. That's the recipe I followed, the instructions, I made a few substitutions on the aromatics. This was my first time making pork belly so I might have made mistakes but I followed Ramsay's instructions and measurements closely. Everyone liked it but but the fat didn't render as much as I would have liked and all the moisture kept the fat gooey. I used 3 cups of stock and it all evaporated, I kept needing to add more. The top of the cap was crispy. If I were to do it over, instead of searing the cap in a few minutes, I would turn the heat down and keep it in the skillet longer to render more fat, then drain it off. After that, I don't think it makes a difference whether it's slow braised or pressure cooked as long as the cap is crisped again at the end.
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Nov 1, 2017 18:47
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The Indian Instant Pot recipe book discussed awhile back is on sale. Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_apa_tM5eAbBJ1KYDD
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Nov 21, 2017 04:14
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I made some delicious bean soup tonight in my Instant Pot. 1 lb navy beans, soaked overnight. 4 medium onions. 2 celery stalks. 1 green bell pepper. 1 lb chorizo. 6 oz sundried tomatoes w/oil 3 TB butter 2 TB cocktail sauce 32 oz beef stock 24-30 oz of onion broth (estimated, excess liquid from pressure cooking 5 lbs of onions to make French onion soup) 25 minutes on high I was afraid it would be too onion-y but it wasn't, it was delicious.
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Dec 14, 2017 08:56
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I feel like my instant pot isn't cooking as quickly as it should. I cooked a chuck toast for 50 minutes on high, added quartered baby potatoes and went 10 more minutes. The potatoes weren't done and the roast was still a little tough. 10 more minutes fixed both but the potatoes were overcooked.
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Dec 17, 2017 18:31
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I've found that a lot of pressure cooker recipes have wrong times even when they are using the exact same cooker. So I look at as many recipes as I can find.
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Dec 20, 2017 03:18
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I make a tent from a damp washcloth to soak up most of the steam.
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Dec 21, 2017 06:33
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Probably the same recipe but less time.
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Dec 30, 2017 05:40
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I usually do the cooking but my wife decided to make pork ribs in the instant pot and I didn't like the texture. She did 25 min on high with one cup of beef stock and some BBQ sauce. The meat was dry and something odd about the texture. Anyone else doing ribs? How do they turn out?
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Jan 3, 2018 09:09
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Mu Zeta posted:I think your wife made steamed ribs. Isn't that what a pressure cooker does?
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Jan 3, 2018 21:58
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I soak beans first, then 25 minutes, never a problem with them not being done.
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Jan 8, 2018 21:42
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16-24 hours in cold water or an hour in hot water.
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Jan 9, 2018 01:59
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eonwe posted:Are there actually any decent sites for recipes for this? Most of what I find are articles filled with ads, paragraphs of how their family loves it, and gigantic pictures. Dad Cooks Dinner. Instant pot website Hippressure cooking
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Jan 11, 2018 01:40
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Mu Zeta posted:Made some sausage/peppers/onions in my instant pot I don't understand. How without over cooking them every time? I cook onions and peppers for about 5 minutes in a skillet.
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Jan 14, 2018 02:34
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Mu Zeta posted:Like I said it turned more into a stew. Never made it before. How long did you cook them? Did the sausages explode? Did it taste good? I'm seriously intrigued. It's not something I would ever have thought of. Boof Bonser posted:I accidentally bought a scam instant pot cookbook on Amazon. This is a handy website. I don't know how accurate it is but on that cookbook it seems pretty accurate. https://www.fakespot.com/product/instant-pot-cookbook-500-most-delicious-recipe-collection-anyone-can-cook
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Jan 14, 2018 07:02
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Goon edit, this may not be the exact recipe he posted, but it's close... (note: I usually skip the olive oil and cut back on the flour at the roux stage) Dieselpunk Porter works nicely for this. 5 lbs cut beef 6 cups beef stock 1/2 cup olive oil 12 cloves garlic 3/4 bottle of beer (preferably a dark beer) 2 shots of tequila (100% agave, no Cuervo), you can substitute bourbon 2 shots of Backstrap Molasses 1/2 lb jalapenos 1 TB oregano 2 TB Cumin 1 ts cayenne 1/3 cup homemade chili powder 1/2 cup white flour - for making a roux after browning the meat Simmer 5-6 hours in a dutch oven You can adjust the time down for a pressure cooker, I would use the time for a chuck roast. wormil fucked around with this message at 00:50 on Jan 21, 2018 |
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Jan 15, 2018 07:12
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They probably say to pressure cook the beets separate because they turn everything reddish-purple. If you don't care about that, cook them together. I roast beets all the time. 20 min @ 400F and they have a little crunch left. 30 min @ 400 and they are just firm but no crunch. It varies a bit because of size.
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Feb 2, 2018 06:58
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Booyah- posted:I don't have any of these, are there particular ones I should get in case the cheapest are bad quality? Find the restaurant supply in your area. They'll probably be a couple bucks each, will be adequate quality, and will stack.
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Feb 10, 2018 20:11
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MeKeV posted:...........is this a meal as is or a side dish? :-S It can be either. I make a lot of beans, sometimes big pots of soup beans and sometimes a small pot meant for a side dish.
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Feb 13, 2018 00:27
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Everything I've made from test kitchen has been bland. Some of their cooking times are suspect, I just don't believe you can cook chicken thighs tender in 15 minutes outside a pressure cooker. But you're probably joking and my humorous is broken. vvvvvv oops, sorry wormil fucked around with this message at 22:52 on Feb 21, 2018 |
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Feb 21, 2018 20:37
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Homemade chili powder is so worth the little effort it takes. It's like the difference between microwaved minute rice and a creamy risotto. But do not roast really hot peppers unless you have a skookum fan or you will have to evacuate the house. No joke. For some reason I keep doing it though and my wife gets angrier every time.
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Mar 13, 2018 08:28
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My wife bought smoked pork jowl for my last batch of bean soup. The flavor is phenomenal, like amped up bacon. I chopped it up and rendered half a cup of fat from the pound of jowl bacon before making the beans and it was still a little slimy/fatty textured when pressure cooked but no one seemed to mind, it almost melts in your mouth. Also I've been playing around with soaking or not soaking the beans and there is definitely a texture difference. I prefer soaked as the beans are softer and creamier. Unsoaked beans are more firm and chewy. Both are good, just whatever you like.
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Apr 21, 2018 19:24
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| # ¿ May 2, 2024 01:54 |
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I add 5 extra minutes to unsoaked beans. It's not soaking involves effort though.
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Apr 23, 2018 00:06
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