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I just got an Instant Pot Mini. My apartment's cabinets are cheap, and I'm afraid that the steam from the pressure release will damage them. They live above the counter, where the Instant Pot lives. I also have a very small counter, as it's a very small apartment. Is there any way to direct the steam away from the counters? Alternatively, can I just use NPR for nearly everything I cook, or will that turn some things into mush? I've heard conflicting reports about putting a washcloth over the valve when releasing the pressure. (I always let it sit for a few minutes before I release it with the valve anyways.)
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Dec 6, 2017 20:55
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| # ¿ May 20, 2024 15:16 |
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Extortionist posted:I've started just using the cabinet door to hold a sheet of foil in place, folding and angling it to direct the steam away. This is brilliant, and I'm stealing this idea. Thanks!
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Dec 7, 2017 19:23
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Extortionist posted:I've started just using the cabinet door to hold a sheet of foil in place, folding and angling it to direct the steam away. I'm doing this now, and it's working beautifully.
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Dec 17, 2017 18:47
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I've used heavy duty aluminum foil to redirect steam a few times now; works pretty well! And I can mold it into any shape I need it to be.
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Dec 22, 2017 19:51
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Carillon posted:Mainly I use a kitchen towel for venting steam. Position the vent so it's away from you and then put the towel on the lid far enough so it's not gonna block anything but close enough that the steam hits it and absorbs or deflects. I always have a towel on hand is a positive there. Ymmv. That also works well when you release the vent too early, and instead of a font of steam, you get a font of chai shooting out. Note to self - the chai came out fantastic, but take the extra 10 mins or so to let some of the pressure release manually.
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Dec 23, 2017 21:35
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Kudaros posted:We get a CSA box every week and sometimes (everytime) we get behind on cooking. Does anyone have any recommendations for generic vegetable stew recipes we can use to just throw a bunch of stuff in there and get it done? It's not a recipe per se, but I've had good luck just putting in a bunch of cut veggies in with some sausages or meatballs, add a couple of cups of water or stock to it, and for spices a bay leaf and some ground pepper. Then I cook on High Pressure for 5-10 mins, depending on if the meat is thawed or not. Let NPR for 15-20 mins when done, release the rest of the pressure manually, and ladle over some cooked rice. I haven't tried the saute function when it comes to veggies.
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Dec 31, 2017 06:14
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I live alone, and got the 3 qt. I like it in that I don't make vast quantities of food, so I'm not sick of all of the leftovers. The recipes I use are pretty simple as well, so it's nothing to just make a new pot of food every couple of days or so. I also only use 'Manual' and 'Saute', though I do want to try the yogurt making at some point.
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Jan 2, 2018 05:01
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This recipe looks amazing, and I want to try it with tofu. Speaking of which, has anyone tried tofu in the IP with success? I tried making a soup with some soft tofu, and pressure cooking it for 5 minutes made it hard and rubbery. I used the extra soft 'soon' tofu used in Korean cooking.
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Feb 9, 2018 21:09
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Ranter posted:Like in saute mode but why would one need to use pressure to cook tofu? Because it's the last ingredient added into a soup. I was trying to make Soondubu Jjigae, which is Korean Soft Tofu Soup. I decided to pressure cook it for a couple of minutes to also cook the veggies.
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Feb 10, 2018 00:00
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| # ¿ May 20, 2024 15:16 |
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Mu Zeta posted:I've eaten tofu my whole life and I've never seen people pressure cook it before. I think the best bet is to just add the tofu at the end and warm it up before serving. It's really just there to add some texture and soak up the soup/sauce. I did that the second time, and it worked really well.
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Feb 10, 2018 05:29
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