The Money Mustache Community
Learning, Sharing, and Teaching => Ask a Mustachian => Topic started by: Rural on November 29, 2015, 06:32:16 PM
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Okay, so I broke down and ordered one with the Black Friday deals, and from the discussion, it looks like I'm not the only one. So, those of you who have one, what do you do with it?
I'm particularly interested in one-pot meals with limited or no meat, but I know there are a variety of interests out there. What works great?what just doesn't work? What's your favorite recipe?
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Following since I bought one a few weeks ago. I love it so far. There are some recipes here: http://forum.mrmoneymustache.com/welcome-to-the-forum/forget-the-slow-cooker-give-me-a-pressure-cooker!/
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I use it the most for cooking up potatoes - which I eat a ton of . . . takes 20 minutes to cook up a batch and they taste as good as baked to me.
I also like to use the Instant Pot to steam tamales. Saves so much time!!
Here is a handy chart for cooking times for various beans/lentils: http://instantpot.com/cooking-time/dry-beans-legume-and-lentils/
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Just bought one. Following.
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So an instant pot is a pressure cooker? People keep raving about them, but I'm still not sure what I would use one for.
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Well the low/no meat pretty much cuts out most of my recipes ;) For others interested, it's great for big, fatty, slow-roasted meats (pork shoulder, beef roasts, etc). If the recipe says slow-cook on "low" usually we've found a slow-cooking temp of "medium" works better for meat.
For vegetarian things we usually use it for soups, such as sweet potato or butternut squash soup. We also use it to make bone-broth.
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Why do you need a recipe? Just smoke what you've got.
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I am usually not a big fan of sun dried tomatoes, but I have made this 3 times in the past two weeks it is so freaking good, cheap, and it packs well for lunch the next day too.
http://www.budgetbytes.com/2015/11/one-pot-creamy-sun-dried-tomato-pasta/
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www.hippressurecooking.com is great! Lots of recipes, most of which she had directions included for electric pressure cookers. The instant pot is one she speaks highly of and I love mine.
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I got one too! Had it delivered within several hours of ordering via Amazon Prime Now LOL. The DUO60 right? I haven't tried it out yet but am probably going to try making rice in it for a trial run. I'm really looking forward to making oxtail in it :)
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Why do you need a recipe? Just smoke what you've got.
+1
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Check out:
http://www.pressurecookingtoday.com/ (http://www.pressurecookingtoday.com/)
Last night I made a pork butt with this rub:
http://www.foodnetwork.com/recipes/rib-dry-rub-recipe.html (http://www.foodnetwork.com/recipes/rib-dry-rub-recipe.html)
Cut into smaller hunks so it cooks faster, apply rub, throw it in the Instant Pot with a small amount of water, set it for 55 minutes on the "meat" setting, allow a natural pressure release, shred and enjoy on a bun or over rice. Very flavorful-- no need to use a bbq sauce.
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This recipe--originally from ATK-- has become my "go-to" quick pasta dish. You could easily reduce or omit the meat and increase the vegetables to suit your tastes and what you have on hand. Be sure to use a short tubular pasta so it will cook evenly and not clump together.
Pressure-Cooker Ziti w/Sausage & Peppers
1 TB Olive Oil
1 lb hot or sweet Italian sausage, casings removed
1 onion, chopped
1 green bell pepper, cut into ¾" pieces
1(25-ounce) jar tomato sauce
3 ½ cups water
1 pound ziti
2 chopped TB fresh basil
Salt and pepper
Grated pecorino or parmesan or whatever you like
1. Heat oil in pressure-cooker pot over med-high heat. Stir in sausage, onion, and bell pepper about 5 min. Stir in tomato sauce, water, and ziti.
2. Cook on high for 5 min.
3. Quick release
4. Add basil, salt & pepper, and cheese
5. Give a good stir and enjoy!
This was also excellent: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html (http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html)
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Following.
I also jumped on the Instant Pot bandwagon after all the chatter here. Now hunting for recipes.
My vegan friend is coming for Christmas dinner ...so hoping to find something for her that the rest of us carnivores will also like.
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This recipe--originally from ATK-- has become my "go-to" quick pasta dish. You could easily reduce or omit the meat and increase the vegetables to suit your tastes and what you have on hand. Be sure to use a short tubular pasta so it will cook evenly and not clump together.
Pressure-Cooker Ziti w/Sausage & Peppers
1 TB Olive Oil
1 lb hot or sweet Italian sausage, casings removed
1 onion, chopped
1 green bell pepper, cut into ¾" pieces
1(25-ounce) jar tomato sauce
3 ½ cups water
1 pound ziti
2 chopped TB fresh basil
Salt and pepper
Grated pecorino or parmesan or whatever you like
1. Heat oil in pressure-cooker pot over med-high heat. Stir in sausage, onion, and bell pepper about 5 min. Stir in tomato sauce, water, and ziti.
2. Cook on high for 5 min.
3. Quick release
4. Add basil, salt & pepper, and cheese
5. Give a good stir and enjoy!
This was also excellent: http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html (http://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html)
I'm making this right now with fusili and turkey sausage that I quickly made up from ground turkey. Will let you know how it turns out! It smells super-good right now.
BTW: the quick-release is scary - I was testing the release after boiling some water and freaked myself and my wife out after hitting it... :X
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Ugh, it turned out super mushy and the pasta way overcooked. The pasta is brown rice gluten-free fusili from Trader Joes so I'm wondering if it completely just broke down into starch under such high pressure.... not sure if I could have adjusted something to make it better. I also mistakenly set the delay timer thinking I was setting the cooking timer and so the pasta was sitting in the liquid for a few more minutes than it probably should have... that might have been another issue. As far as flavor it is pretty good - I did have to add a good amount of salt. We have *so much* of this stuff leftover now :T I might have to make a casserole out of it or something...
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Following! I also ordered one, and have been having mini-panic attacks that I've made the wrong choice, since I don't have many particular recipes in mind (other than "basmati rice faster" and "chickpeas faster" lol). I also want to try potatoes in it- I'm too impatient to do many potatoes normally, but I do like mashers...
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Ugh, it turned out super mushy and the pasta way overcooked. The pasta is brown rice gluten-free fusili from Trader Joes so I'm wondering if it completely just broke down into starch under such high pressure.... not sure if I could have adjusted something to make it better. I also mistakenly set the delay timer thinking I was setting the cooking timer and so the pasta was sitting in the liquid for a few more minutes than it probably should have... that might have been another issue. As far as flavor it is pretty good - I did have to add a good amount of salt. We have *so much* of this stuff leftover now :T I might have to make a casserole out of it or something...
I think there may be several issues creating problems here, jplee. I've never cooked gluten-free/rice based pasta, but the cooking time--and amount of liquid--are shorter for rice than pasta, so that's one possibility. Sitting in the liquid probably didn't help things.
The recipe does call for a short, tubular pasta--like ziti, rigatoni or penne. The hollow pastas cook more evenly and won't turn mushy unless you leave it in the pot for quite a while after the cooking is done.
A casserole sounds like a good idea. A handful of cheese sprinkled over the top and browned in the oven can hide a multitude of flaws! :)
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I got an Instant Pot for my birthday this year--does anyone else have one that seems to take forever to come to pressure? Seriously, mine takes AT LEAST fifteen minutes. That's why I don't do recipes with a short cooking time because it'll take longer to come to pressure than it does to cook. I still like it, though.
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I'm also looking for more vegetarian Instant Pot recipes. I like mine a lot, but basically only make soups and stews (and rice, and dry beans) in it -- I'm wondering if I could branch out into different types of entrees.
How do you cook potatoes in it?
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I also got one of these about 6 months ago, mostly for its versatility. Our slow cooker died years ago, so this replaced that as well as increasing my kitchen capabilities. I like the pressure cooker setting for things like beets and artichokes which take forever without pressure.
I'd love some good one-pot meal suggestions, so I guess I'm mostly just posting to follow. :-)
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I got an Instant Pot for my birthday this year--does anyone else have one that seems to take forever to come to pressure? Seriously, mine takes AT LEAST fifteen minutes. That's why I don't do recipes with a short cooking time because it'll take longer to come to pressure than it does to cook. I still like it, though.
It should not take that long. Two things: Do you have it set on "low" rather than "high" pressure, and is the vent on top set to "sealed"? If it's not set to sealed then all the "pressure" (steam) is just coming out and not actually doing anything. Mine gets to pressure in about 2 minutes, set on high.
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Speed to come to pressure in any pressure cooker is dependent upon the volume of food in it & its temperature. Yes, it's possible to pressure cook frozen foods, assuming there's at least the minimum amount of liquid to produce steam, but it will take much longer to pressurize. Once that happens, timing is the same.
If I'm steaming vegetables, I'll put in the 1-2 cups water required & get it boiling, either by high heat on the stovetop or Saute in the Instant Pot. Then add the vegetables to the steaming trivet or perforated basket & fasten the lid (plus press Steam & number of minutes on the IP). It then comes up to pressure very quickly, important with vegetables as some can easily overcook in a PC.
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Ugh, it turned out super mushy and the pasta way overcooked. The pasta is brown rice gluten-free fusili from Trader Joes so I'm wondering if it completely just broke down into starch under such high pressure.... not sure if I could have adjusted something to make it better. I also mistakenly set the delay timer thinking I was setting the cooking timer and so the pasta was sitting in the liquid for a few more minutes than it probably should have... that might have been another issue. As far as flavor it is pretty good - I did have to add a good amount of salt. We have *so much* of this stuff leftover now :T I might have to make a casserole out of it or something...
I think there may be several issues creating problems here, jplee. I've never cooked gluten-free/rice based pasta, but the cooking time--and amount of liquid--are shorter for rice than pasta, so that's one possibility. Sitting in the liquid probably didn't help things.
The recipe does call for a short, tubular pasta--like ziti, rigatoni or penne. The hollow pastas cook more evenly and won't turn mushy unless you leave it in the pot for quite a while after the cooking is done.
A casserole sounds like a good idea. A handful of cheese sprinkled over the top and browned in the oven can hide a multitude of flaws! :)
Another thing I realized was that I didn't wait for it to get to "hot" before throwing in the initial ingredients to saute. I thought you just turn it on, wait a few and then put everything in.... oops :T I was wondering why the meat wasn't browning very well hahaha. I think fusili would have worked but I probably needed to cut the time shorter as well as started cooking right away vs having let it sit for 5 minutes and probably absorb more of the water than it should have. For the bronw rice pasta, I think you're right - I'll have to try cutting the time shorter next time... maybe 3-4 minutes instead of 5. I also let it sit for a few minutes *after* cooking (instead of flipping the quick-release immediately after it was done). I wasn't sure how to read the display read-out at first but now I know. Hopefully next time it'll come out better!
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Speed to come to pressure in any pressure cooker is dependent upon the volume of food in it & its temperature. Yes, it's possible to pressure cook frozen foods, assuming there's at least the minimum amount of liquid to produce steam, but it will take much longer to pressurize. Once that happens, timing is the same.
If I'm steaming vegetables, I'll put in the 1-2 cups water required & get it boiling, either by high heat on the stovetop or Saute in the Instant Pot. Then add the vegetables to the steaming trivet or perforated basket & fasten the lid (plus press Steam & number of minutes on the IP). It then comes up to pressure very quickly, important with vegetables as some can easily overcook in a PC.
Mine also takes a while to come up to pressure (~10-15 mins) even when I pre-boil the water and don't have massive amounts of cold food in there. Hmmm...
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Just used mine for the first time to make a pureed carrot/potato/leek soup to go with supper. It took 10 minutes to come up to pressure. Then I only wanted to cook it for 10 minutes, but could not set the control for less than 20 minutes...so stood there and watched it from the living room (in case it exploded) and turned it off and unplugged it at the 10 minute point. Went and did other things...figured I would do "natural release", which I guess means you just leave it alone until it cools off enough so you can take the lid off without needing to jettison the warp core and evacuate the engine room. I don't have an immersion blender, so pureed it in my Vitamin. Very good soup. I will try other things in the InstaPot before giving "my final answer." : D
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"Vitamix", of course....not "Vitamin." Sheesh...long day.
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Wash and then peel (or don't peel) and chop into quarters (or just leave whole) the potatoes (however many you want). Put a cup of water in the Instant Pot and then the potatoes into the Instant Pot on top of the little wire rack it comes with. Set to Manual, 20 minutes. When it beeps, wait another 5-ish for the pressure to release and then manually release whatever pressure is left.
I have done this with red, white and sweet potatoes. They come out perfect every time.
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My black friday purchase got here today... tonight I am making some variation of this delicious looking unhealthy pasta:
http://dadcooksdinner.com/2013/04/pressure-cooker-macaroni-and-cheese.html/
I'll probably throw brocolli in to cook with the pasta, and add tuna with the cheese.
Tomorrow we'll try it for quick cooking potatoes, as we're making some kind of potato dish.
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I'm in the club! I was going to maybe pull the trigger for myself if it went on sale, so I put it on my wish list on amazon. . . or what I thought was my wish list! I forgot that since my kindle was ordered under my boyfriend's prime account that it links to his amazon automatically. Then, the Friday before thanksgiving he tells me there is a surprise in the closet. He saw it on there and bought it for me! It was really nice to have for Thanksgiving too, since I was cooking for 13 for my first time. I did two batches of potatoes and then used it to keep them warm after I mashed them.
I've also done pork shoulder for carnitas. So much nicer than using the stove top for four hours!!
Looking forward to getting some recipes here! I'm going to try "Senate beans" tomorrow from a blog called dad cooks dinner (I think) I'll come back with the results!
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OK, second night with InstaPot. Felt more comfortable with it. It does definitely take 8 minutes to come up to pressure. I was able to set the cook time for 10 minutes tonight. I made myself some potato/leek soup without really using a recipe. So a few minutes to chop up ingredients and make some chicken broth...18 minutes to come up to pressure and cook...I let it sit for 10 minutes before summoning the courage to release some steam and take the lid off. You really have to be careful with that steam...I could see the potential for bad burns there. Anyway, stirred in a couple tablespoons of Half n Half and had some really flavorful, hot soup in a little over a half hour. Didn't bother pureeing it--it was good with the chunks. I'm starting to see the possibilities here.
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Made two recipes so far.
The rice pulao came out too mushy. I put too much water, too many veggies, and cooked for too long. It was very yummy though.
The lentil soup was excellent. Very flavorful. I adapted a recipe found on the internet.
Next plan to make a quinoa, black bean veggie dish.
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I got my instant pot today - finally! Of course, I had to cook dinner with it. I threw in a bag of half-frozen large chicken thighs, a seasoning mix, and a cup of water. Topped it off with chopped up carrots. Took a while to get it up to pressure. I set it for 12 mins on high - following a recipe in the instant pot recipe book using bone-in chicken parts. The chicken was tender, but a little raw. I ended up tossing the plate into the oven for 3 mins to finish up the cooking (which unfortunately made it a little rubbery). I think I needed to increase cooking time to 15 mins since these were pretty large chicken thighs.
Question: is there any way to continue cooking something if we have misjudged the time?
Before I went to bed, I decided I had to try hard-boiled eggs. I have always struggled with this and my eggs always come out ugly. There are a few different recipes/cooking times out there but I decided to try one that instructed me to set it on low for 8 minutes and then release pressure naturally. I cut up the cardboard egg carton to place inside the instant pot to keep the eggs separated (can also use a steamer basket, tin foil, mason jar lids, or silicone cups). It worked perfectly (naturally, I had to toss the soaked carton out after). When it was time to release pressure, I forgot to release it naturally so I switched off the IP and turned the pressure valve. After a couple seconds, I remembered and turned it back. I wasn't sure what to do next so I pressed "keep warm" again (not sure whether that did anything) and waited 10 mins. I opened it up and there were my eggs. I dumped them into a bowl of cold water - couldn't do an ice bath since I don't have ice right now (next time, I will just remove the inner pot and fill with cold water).
All 6 eggs peeled perfectly (although I didn't have the pretty, intact peels I saw on the blogs). I was thrilled. DH and DS had a snack and I made some egg salad for my breakfast tomorrow - YUM!
Debating what to try next. I'd like to use it to make an entrée for a dinner I am hosting soon - but haven't found an appealing recipe yet.
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I'm in the club! I was going to maybe pull the trigger for myself if it went on sale, so I put it on my wish list on amazon. . . or what I thought was my wish list! I forgot that since my kindle was ordered under my boyfriend's prime account that it links to his amazon automatically. Then, the Friday before thanksgiving he tells me there is a surprise in the closet. He saw it on there and bought it for me! It was really nice to have for Thanksgiving too, since I was cooking for 13 for my first time. I did two batches of potatoes and then used it to keep them warm after I mashed them.
I've also done pork shoulder for carnitas. So much nicer than using the stove top for four hours!!
Looking forward to getting some recipes here! I'm going to try "Senate beans" tomorrow from a blog called dad cooks dinner (I think) I'll come back with the results!
Senate beans were a success!
1 lb navy beans
Quick soaked in the IP
Then sauteed onions and garlic (1 onion and 4 sliced cloves)
Added beans back
8 cups water
The rest of my ham from Thanksgiving with the bone (1lb?)
Manual pressure cooked on high for 8 minutes
Natural release
Shredded ham
Added honey (not in recipe)
Salt and pepper and enjoyed!
I did kick myself for not remembering to grab cornbread, because what goes better with ham and beans. Had leftovers for 2 days (and I got the cornbread for the leftovers).
Next up lentil soup! Which will be my first time making lentils. I feel weird saying that here but its true. Please let me stay on the forum even though I've never cooked lentils before :-)
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I finally used mine yesterday. I made rice, and chickepeas for hummus. Results:
Rice- good, but not necessarily faster than stovetop. It took 3 min to come to low pressure, then "auto sensed" (rice setting) to cook the one cup of rice for 12 minutes. Per feedback I found online, I then let it natural release for 2 min, then quick released it. So 17 minutes total. The rice was good, but stovetop takes 20 minutes (well, 23 with coming to a boil). Not a major difference there. For some reason, when I did 2 cups rice later, it did 10 minutes cook time. So maybe I just use it for bulk? Rice was fine, good texture, pretty much like the stovetop results.
Chickpeas- I quick soaked them first (bring to boil for 5 min, set for 1 hr), like I do stovetop. Then I did high pressure for 30 min. They were still too firm. So I did them again for 15min. Still a bit firm, but soft enough I didn't want to do another cycle. It takes 90 min stovetop. Maybe I'm being too optimistic, thinking half the time should have been enough. But so far I'm really not getting the amazing results everyone seems to swear on.
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I finally used mine yesterday. I made rice, and chickepeas for hummus. Results:
Rice- good, but not necessarily faster than stovetop. It took 3 min to come to low pressure, then "auto sensed" (rice setting) to cook the one cup of rice for 12 minutes. Per feedback I found online, I then let it natural release for 2 min, then quick released it. So 17 minutes total. The rice was good, but stovetop takes 20 minutes (well, 23 with coming to a boil). Not a major difference there. For some reason, when I did 2 cups rice later, it did 10 minutes cook time. So maybe I just use it for bulk? Rice was fine, good texture, pretty much like the stovetop results.
Chickpeas- I quick soaked them first (bring to boil for 5 min, set for 1 hr), like I do stovetop. Then I did high pressure for 30 min. They were still too firm. So I did them again for 15min. Still a bit firm, but soft enough I didn't want to do another cycle. It takes 90 min stovetop. Maybe I'm being too optimistic, thinking half the time should have been enough. But so far I'm really not getting the amazing results everyone seems to swear on.
I agree - once u add the time to get to pressure and release pressure, its not much difference. I think the difference is being able to walk away while the food is cooking. Also, better taste (more nutrients) and less energy used. Of course, certain slow cooking things will be faster in the IP.
I do have a question - how do you figure out how much time to adjust for different sizes of meat? Yesterday, I cooked my chicken thighs (large) for 12 mins. It wasn't done and I had to finish in the microwave. My guess is I should have used 15 mins.
Today I am cooking small beef short ribs. I see recipes ranging from 25 mins to 50 mins. I'm not sure what I should do since I think my sliced beef short ribs are much smaller than many of the pictures I am seeing. I do plan to brown them first. My guess is supper will take about 1.5 hrs to cook tonight (although I shouldn't have anything to monitor during the pressure cooking portion).
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Since the pasta fiasco, I've made a few more things. Some good and some not so great.
Not so great:
I tried cooking frozen Zaycon chicken breasts for around 13 minutes. Tossed them in along with some salt, pepper, garlic powder and a little water and let it go. Due to the thickness of the chicken breasts, it was still raw in the middle. Pressure cooked it again for another 15 minutes or so and it came out done but it turned out dry (this could have also been because I was too quick to cut into the chicken and caused all the juices to spill out, drying it out). I didn't really get the seasoning either.
Better:
I wanted to use up some leftoever ribeye slices so decided to make an impromptu "french onion dip" - sauteed some onions, added garlic, and semi-caramelized them, added meat to brown, added rosemary, and then poured in almost a full bottle of Black Toad (dark ale I like from Trader Joes) and almost 2 cups of water. Let it go for about 10 minutes and it was good to go. I only had cheddar and sweet rolls, so it wasn't ideal, but you'll probably want to have a hoagie or two on hand + provolone haha. There was a good amount of au jus left for dipping too.
Pretty darned good:
My first attempt at pho (following several recipes that I googled). I used a combination of beef hind shank, beef neckbones, and oxtail. About 3lbs of meat to roughly 7 cups of water plus all other ingredients (rock sugar, toasted spices [star anise, coriander, cloves, cinnamon, white/black peppercorns], toasted onion and ginger, fish sauce....) and set it to manual/high pressure for 60 minutes. It took closer to 20 hours to come up to pressure and what not. Someone recommended letting it sit for the natural release but it felt like it was taking forever, so I quick-released it maybe 20-30 minutes into waiting. The broth came out pretty nice but I feel like it was still lacking a bit of body. I probably need to throw in a meaty chunk of chuck or brisket to get a more full flavor. It's fun making broth though :D The oxtail is crazy-delicious too - everything is fall-off-the-bone and the gelatin and marrow nearly melt right off the bone
Something interesting I've noticed, and maybe I'm just way to conservative about seasoning, but it seems even after I salt meat relatively well, it doesn't come out of the PC very flavorful. I'm sure it's the amount of water I'm adding too. But with the pho, I salted it pretty well I thought. Guess it's better to adjust *after* everything's done anyway, so as to not produce something overly salty (ugh that reminds of recently when my dad cooked vegetables and wanted to add sugar, so grabbed what he thought was sugar (which was actually the concentrated sea salt you can get at the Korean market intended for bland soup) and poured a ton of it in while sauteing the veggies. It was horrendous.
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Just tried this recipe (with several omissions and substitutes) tonight and it's pretty outstanding: http://www.hippressurecooking.com/pressure-cooker-chicken-and-rice-one-pot-meal/
Instead of tomato paste I added twice as many teaspoons of canned petite-cut tomatoes and liquid. Omitted the turmeric and cardamom as I don't have those. Everything was about the same more or less. I also tried to do a quick-brine of the chicken beforehand but I don't think it was long enough or that there was enough salt in it.
The chicken was kinda under-seasoned and I attribute it to my poor attempt of a quick-brine. I think next time I'll try brining longer and or may additionally season the chicken as well as brown it a bit. And I may increase the time of the cook on the chicken by 5-10 minutes for more of that fall-of-the-bone goodness. The broth turned out very nicely and quite flavorful.
Instead of white rice I used brown genmai rice so ended up cooking it for around 21 minutes. Surprisingly, it turned out with a risotto-like consistency and wasn't mushy at all.
All in all, it turned out nicely. I'm really loving this contraption. I've used it almost every day since getting it.
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Third night: Brown rice. It turned out fine--I followed the instructions that came with the cooker for the ratio of brown rice and water...put it in the pot...put the cover on...pushed the "rice" button and the "pressure" button, and just left it alone. I'm not sure how long it took to cook, because somewhere along the line it turned itself down and put itself on "keep warm." I had started it 40" before I planned to serve it, and whenever it finished, it kept itself nice and warm until we were ready to eat. Family loved it. I loved not having to watch it, not having it boil over, and not having to soak the pan overnight to get it clean. Another win.
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Question: is there any way to continue cooking something if we have misjudged the time?
I just turn the pressure cooker off, and start it up again with the new time of things. So let's say you put stuff in for 12 minutes and it didn't cook enough, I would just turn it off and start a new "session" (?) for 3 minutes or 5 minutes or whatever. I dunno if there's another way...
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I do a lot of Indian cooking with instant pot. I've had it for a year and it's my favorite gadget. Here is the basic recipe (feel free to add chicken or pork if you want to)
On saute mode, put oil or butter. Let it heat for a minute, then put cut onions and chili peppers (if you like it spicy). Once the onions brown, add any combination of veggies (I usually use carrots, beans, broccoli, sprouts, beetroots, etc.... Whatever I fancy). Toss it for a few minutes, add pepper and salt (if you like a more Indian flavor, add turmeric or any one of the million Indian curry powders you get in the Asian markets). You can add meat and let it brown for a few minutes at this step. If you add water and a bit of chicken/veggie broth and let it cook, it becomes a flavorful side of veggies. I set the instant pot to manual mode for 3-6 minutes based on the hardness of veggies used and do natural release.
If you prefer to eat with rice, add rice in the ratio of 1 cup rice to 2.5 to 3 cups of water/liquid to the veggie mix above. Then set instant pot in manual mode and set the timer for 12 minutes. Do natural release and you have rice pulao ready.
The best way to know you have added the right amount of salt is to test the water after you add salt to the pot. If the water is a bit salty, the food will have enough salt. If you can't feel the salt in water, then the dish needs more salt.
This rice pulao along with pasta and curried chicken has made dinners so easy when done in instant pot.
Once you get the hang of it, try adding coconut milk or yogurt to this recipe for more flavor.
I also make yogurt with it and have stopped buying yogurt stove this method gives me really thick yogurt.
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The rice to water ratio will depend on the type of rice you use. It can take a few tries to get it right.
Troubleshooting tips:
1) If you have more liquid left in a dish than you prefer, put it in saute mode and leave the lid open. It acts like a vessel in stove and the water evaporates.
2) if the dish doesn't cook well enough, add more minutes. If that doesn't work, add more water.
3) its better to have more water in a recipe than less since a pressure cooker with very less water is a recipe for disaster.
4) I started out with different settings but ended up using saute and manual for 90% of my cooking (rest 10% is yogurt making lol).
5) I make chickpeas with delayed timer and it comes out extra flavorful and I can skip soaking chickpeas before hand.
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One more thing: if your dish overcooked with natural release, try quick release the next time. It might be cooked right.
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Today was my very first day using the Instant Pot - yay for Amazon Black Friday.
So, making stock out of a rotisserie chicken carcass worked well. 30 minutes, then natural for 12 until I just HAD TO open it. I've been making stock for a long time, but this was so much easier.
Stock/Broth:
Break down the remaining bones/skin/cartilege from a rotisserie chicken (ie, tear it apart into rough chunks with your hands and place into the Instant Pot. If you have any carrot ends, potato peelings, celery ends, whatever scrap vegetables you could extract, add those too.
Add water to mostly cover. I use the bottom of the rotisserie container to get any bits of chicken, gelatin, whatever into the broth.
Add 2T cider vinegar to help extract the bones.
Pressure cook 30 minutes, natural release.
I suspend my big strainer in another pot and transfer most of the bones to the strainer. Once they have dripped, the bones go in the trash and I pour the rest of the stock through the strainer.
Voilà - stock.
I then decided to make chicken and rice soup.
I put the stock back in the Instant Pot, added a cup of (dry) brown rice, chopped up the remaining quarter of a cabbage, chopped 4 small-medium carrots, some of the rotisserie chicken, garlic, salt, pepper, Kirkland no-salt seasoning to taste.
Cook on the "rice" setting (12 minutes.) I did natural release for 6 minutes, then HAD TO open it. I then added some leftover asparagus from the fridge (cooked for a prior meal) and let it warm in the soup for 5 minutes or so.
Came out great. Added cheese in individual bowls.
I was LAZY. I could have easily put half of the broth in a container for later and replaced with water and the soup would have been fine. Hell, you can use the same bones twice (first stock is richer, so use it for soup base, second for a water replacement when you make rice)
Hm, maybe time to try some steel cut oats in the morning...
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Fourth day of use: I decided to make my basic vegetable soup that I usually do on top of the stove in the Le Creuset dutch oven. So I used a chopped onion, two stalks of chopped celery, two chopped carrots...and sautéed them in two TBS. of olive oil. Then I added a quart of chicken broth made from L.B. Jamison stock (i.e. kind of salty), and two cups of water...one potato peeled and cut up, a couple handfuls of chopped cabbage, and a couple TBS of tomato paste. A teaspoon parsley, a half-teaspoon oregano, a dash of pepper. Put on lid and sealed it, pushed the "Soup" button and the "Pressure" (high) button, and set timer for 10 minutes. So with sautéing and chopping, with it coming up to pressure, with about 10 minutes cool down and then releasing the steam by hand...in around a half hour I had a flavorful vegetable soup that would normally take me two hours to make. Another winner.
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Well, the beef short ribs I made the other day was just...ok. I think they needed more sauce or a richer broth or something. I should have done it more like a stew. I ended up finishing them up on the stove.
Today, I made plain chickpeas. I love eating chickpeas from a can but always feel guilty about the sodium. I did add quite a bit of Himalayan pink salt...but eating them fresh like this is probably a million times healthier :) It was easy with no fuss. Poured a small portion into the Instant Pot, then added water to cover (next time I will add more water - one recipe said 2 inches above the level of the chickpeas). Set on manual for 40 mins. Then let it release naturally. (I didn't end up wandering back to the pot until 1.5-2hrs later. They're not quite as soft as I like so next time, more water. Still - perfect to have on hand for a healthy snack :)
I am still struggling a little with recipes. Still seems to me that it is best for stuff u normally would cook for a long time - pot roasts, ribs, soups, stews. I did buy pork rib chops today so will give that a shot this week. Also planning to pick up some bones/rotisserie chicken to make stock. At the moment, I only use chicken broth from the store and REALLY want to start making my own.
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OP here. I confess mine's still sitting in the box. My excuse is it's the end of the semester and I have no time to think about it until my grades are in, hopefully tomorrow. But I do plan to use it to cook blackeyed peas for a family holiday dinner next weekend. I read it will do collard greens really fast, too, so I may just make my daddy a happy man.
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DH used it to make dinner last night. 3lbs of pot roast turned into a modified version of this recipe: http://nomnompaleo.com/post/115686948218/pressure-cooker-mocha-rubbed-pot-roast (http://nomnompaleo.com/post/115686948218/pressure-cooker-mocha-rubbed-pot-roast)
Guys, it was REALLY GOOD. Tender, fall apart meat is definitely where the Instant Pot wins I think. And it only took like 35min.
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Last week I made some pork shoulder for pulled pork in the IP. Used some canned chipotle, garlic, cumin and a cup of homemade beef broth. Since we were having the pork over salads, that left a bunch of flavorful liquid with bits of pork in it. I saved it in the fridge, so on a week night I cut up a cabbage into ~1/2" shreds, threw it in the IP with the pork liquid. 10 minutes on medium pressure and then release the steam. Super tasty, tender cabbage with basically 3 minutes of effort.
I agree with one of the previous posters about rice. Not worth it unless you're making a bigger quantity. I'll often make the curry or whatever the main dish is in the IP and do the 1 cup of white rice in a small sauce pan and they're ready around the same time.
Friday night I made yogurt. I haven't had yogurt in awhile, so I didn't have a starter, so grabbed a marked-down 16oz container of a grass-fed yogurt (usually use half as much for starter) and also a marked-down quart of half and half along with a half gallon of 2%. When the milk and cream came down from the boil cycle to 115F, stirred in the yogurt and clumsily pushed several buttons and then went to bed. When I checked on it after about 11 hours, I realized I'd put it on a "low" setting instead of the normal setting I've always used. However, I don't know if it was that or the half and half, but the yogurt was extremely mild but had set up much better than previous whole-milk batches I've made, and it had much less whey. I put it back on the regular temperature to incubate for another 4 hours and the yogurt turned out really nice. I was happy with the consistency without taking off any whey, so I ended up with nearly a gallon of yogurt.
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This is one of my favorite recipes: http://www.alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/
I sub a bit of ginger powder for the ketchup since I'm not a huge ketchup fan. I want to try to make this in my Instant Pot... will keep you all updated.
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Today I made lentil soup from this recipe:
http://eatwithinyourmeans.com/pressure-cooker-lentil-soup/ (http://eatwithinyourmeans.com/pressure-cooker-lentil-soup/)
I added an extra carrot and celery stalk and might have had extra potatoes (I'm bad at estimating weight) so it came out stewy, but it was quite tasty if I say so myself!
I've never been much of a soup maker. I'd buy bags of soup mix. It amazes me that I can saute some vegetables, spices, and add water and it turns into this! My total prep time was much longer than the recipe, im not sure if that was a newbie thing (having to stop, unlock device, check next step) or because I was talking to my boyfriend about our days. It was still 1 hour to eat time though. Only salt, pepper, cumin and paprika in this. So tasty and so simple.
(I feel like a cavewoman who has time travelled and is marvelling at modern conveniences. Like I've finally listened to the band everyone had loved for years. Like, duh, soup is easy!)
I feel like a true mustachian now that I have cooked lentils finally.
:-)
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Well, I made chicken stock in the IP today. I followed a recipe which called for 55 min cooking time and natural depressurizing. I added some onions, garlic, and carrots (all I really had on hand) along with my rotisserie chicken carcass. The recipe called for salt but I skipped it.
Not sure if I cooked it too long (I later saw other recipes for 30 mins) or used too much water (I covered with an inch of water) but it was on the bland side - I probably really do need the salt. I figure I can easily add it when I actually cook with the stock. I strained it and put it in the fridge and will skim off the fat tomorrow. On a positive note, the stuff I strained out looked like all their yumminess had been drained out of them - hopefully all into the stock.
I am roasting a turkey this weekend so I plan to make another stock with the giblet and neck (maybe using this unsalted stock as the base instead of water?) in the instant pot and use that along with the drippings as a base for gravy.
I always use broth from the store - so I was thrilled to be able to make it so easily :) :) If I can fiddle with the salt/taste, it would be fantastic to always have homemade broth. Now I have to channel cavewoman and make lentils to be a true Mustachian!
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Well, I made chicken stock in the IP today. I followed a recipe which called for 55 min cooking time and natural depressurizing. I added some onions, garlic, and carrots (all I really had on hand) along with my rotisserie chicken carcass. The recipe called for salt but I skipped it.
Not sure if I cooked it too long (I later saw other recipes for 30 mins) or used too much water (I covered with an inch of water) but it was on the bland side - I probably really do need the salt. I figure I can easily add it when I actually cook with the stock. I strained it and put it in the fridge and will skim off the fat tomorrow. On a positive note, the stuff I strained out looked like all their yumminess had been drained out of them - hopefully all into the stock.
I am roasting a turkey this weekend so I plan to make another stock with the giblet and neck (maybe using this unsalted stock as the base instead of water?) in the instant pot and use that along with the drippings as a base for gravy.
I always use broth from the store - so I was thrilled to be able to make it so easily :) :) If I can fiddle with the salt/taste, it would be fantastic to always have homemade broth. Now I have to channel cavewoman and make lentils to be a true Mustachian!
Unsalted home stock will be "bland" compared to the store stuff, but with a lot more umami. And as you noted - add salt as needed per use. You pretty much can't cook stock too long unless you get to the point where the bones disintegrate and you have to use a coffee filter to separate them out.
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Well, I made chicken stock in the IP today. I followed a recipe which called for 55 min cooking time and natural depressurizing. I added some onions, garlic, and carrots (all I really had on hand) along with my rotisserie chicken carcass. The recipe called for salt but I skipped it.
Not sure if I cooked it too long (I later saw other recipes for 30 mins) or used too much water (I covered with an inch of water) but it was on the bland side - I probably really do need the salt. I figure I can easily add it when I actually cook with the stock. I strained it and put it in the fridge and will skim off the fat tomorrow. On a positive note, the stuff I strained out looked like all their yumminess had been drained out of them - hopefully all into the stock.
I am roasting a turkey this weekend so I plan to make another stock with the giblet and neck (maybe using this unsalted stock as the base instead of water?) in the instant pot and use that along with the drippings as a base for gravy.
I always use broth from the store - so I was thrilled to be able to make it so easily :) :) If I can fiddle with the salt/taste, it would be fantastic to always have homemade broth. Now I have to channel cavewoman and make lentils to be a true Mustachian!
Unsalted home stock will be "bland" compared to the store stuff, but with a lot more umami. And as you noted - add salt as needed per use. You pretty much can't cook stock too long unless you get to the point where the bones disintegrate and you have to use a coffee filter to separate them out.
And don't forget the power of fresh herbs. Just a few sprigs of fresh thyme (or dried if you don't have/want to get fresh) will go a long way.
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Unsalted home stock will be "bland" compared to the store stuff, but with a lot more umami. And as you noted - add salt as needed per use. You pretty much can't cook stock too long unless you get to the point where the bones disintegrate and you have to use a coffee filter to separate them out.
And don't forget the power of fresh herbs. Just a few sprigs of fresh thyme (or dried if you don't have/want to get fresh) will go a long way.
Thanks - I feel better about it all. Haven't done this before so I wasn't sure how many steps I was missing :) I did want to control the salt more so was reluctant to add it to the stock - seems to make more sense to me to add it when I actually cook.
The herbs is a great idea. I had completely forgotten I had some thyme in the fridge. I plan to pick up a few more herbs this week and will use that when I make the giblet/neck stock.
I have used carcasses to make congee several times and for some reason, a rotisserie chicken carcass leaves it bland whereas a congee with turkey carcass is super yummy - even without adding salt.
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Well, I made chicken stock in the IP today. I followed a recipe which called for 55 min cooking time and natural depressurizing. I added some onions, garlic, and carrots (all I really had on hand) along with my rotisserie chicken carcass. The recipe called for salt but I skipped it.
Not sure if I cooked it too long (I later saw other recipes for 30 mins) or used too much water (I covered with an inch of water) but it was on the bland side - I probably really do need the salt. I figure I can easily add it when I actually cook with the stock. I strained it and put it in the fridge and will skim off the fat tomorrow. On a positive note, the stuff I strained out looked like all their yumminess had been drained out of them - hopefully all into the stock.
I am roasting a turkey this weekend so I plan to make another stock with the giblet and neck (maybe using this unsalted stock as the base instead of water?) in the instant pot and use that along with the drippings as a base for gravy.
I always use broth from the store - so I was thrilled to be able to make it so easily :) :) If I can fiddle with the salt/taste, it would be fantastic to always have homemade broth. Now I have to channel cavewoman and make lentils to be a true Mustachian!
If you're not canning it, there's no need to skim off the fat (unless there's loads of it). Agree on not salting it until you use it for a recipe. I make tons of stock and never salt it. IMO, that's one of the huge advantages of homemade stock vs. salt store-bought broth. If it doesn't have enough flavor, you can always simmer it to reduce the volume so it becomes more concentrated. I waaay reduce any stock that I plan to freeze so that it takes up less space in the freezer. The really concentrated stock is also nice for adding flavor to non-soup dishes like rice or steamed vegetables. And yeah, you can't cook the stuff too long. My last batches went ~24 hours on the stovetop.
On the herbs and so on - if using dried herbs and peppercorns, you can put them in a tea ball so you don't have to strain them out later.
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If you're not canning it, there's no need to skim off the fat (unless there's loads of it). Agree on not salting it until you use it for a recipe. I make tons of stock and never salt it. IMO, that's one of the huge advantages of homemade stock vs. salt store-bought broth. If it doesn't have enough flavor, you can always simmer it to reduce the volume so it becomes more concentrated. I waaay reduce any stock that I plan to freeze so that it takes up less space in the freezer. The really concentrated stock is also nice for adding flavor to non-soup dishes like rice or steamed vegetables. And yeah, you can't cook the stuff too long. My last batches went ~24 hours on the stovetop.
On the herbs and so on - if using dried herbs and peppercorns, you can put them in a tea ball so you don't have to strain them out later.
Hmm...I like the idea of reducing volume for stock I am going to freeze. About how long should I let it simmer for? (are we talking 30 mins, 1 hour or 2/3 hours?) Wonder if it is less energy to simmer on the stove or in the Instant Pot?
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It just depends on how reduced you want it and how quickly it is evaporating (and the beginning volume). I make huge volumes (5 gallon stock pot) so I usually set it to almost low boil and let it reduce for a couple hours. With a smaller volume it won't take as long, so you can boil it down rapidly if you're watching it, or set it to simmer and just look in on it occasionally if you don't want to babysit it.
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And don't forget the power of fresh herbs. Just a few sprigs of fresh thyme (or dried if you don't have/want to get fresh) will go a long way.
A fresh bay leaf or two works well also. I'm a huge believer in the power of home made stock. It has a rich depth of flavor that can't be equaled by the store bought stuff.
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I have been making stock on the stove for years, but I just picked up an Instant Pot. I can't wait to make it with that. Someone mentioned canning it and I was wondering if there is an advantage to that. I normally just let mine cool and remove the fat and then pour it into freezer bags. Typically several bags of 1 or 2 cups that I can pull out later for various recipes. Canning seems like an unnecessary step, but maybe there is an advantage and I love to hear from those doing it.
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I can it when I'm making gallons of stock. For a small batch freezing is way easier if you have the freezer space. Stock needs to be pressure canned so it takes special equipment.
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Thanks horsepoor! Yeah, I don't think I want to invest in all of that equipment. I sometimes wish I could can stuff though like when I have some extra fruit from peach and nectarine trees.
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Friday night I made yogurt.
Has anyone tried to make yogurt in an older version of the Instant Pot? As in, not the DUO version that has the built-in yogurt program? We have the IP-LUX60 and didn't buy the duo because at the time we did not consider ever making yogurt. I'm not going to buy a new pressure cooker just for yogurt but if someone has mastered the technique without the pre-programmed feature, I'm all ears.
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Thanks horsepoor! Yeah, I don't think I want to invest in all of that equipment. I sometimes wish I could can stuff though like when I have some extra fruit from peach and nectarine trees.
Fruit is acidic enough for water bath canning, so if you have a big pot, you'd basically need a jar rack, jar lifter and jars, all of which are pretty cheap. I wb canned a small batch of half pint jars using the wire rack that came with the instant pot. You can also do jam, tomatoes, pickles, salsa, chutney etc. Without a pressure canned.
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Splurged on IP for my wife's Christmas present to replace a broken crock pot. I really appreciate this thread - thanks. -Ap
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Update: I found the Dad Cooks Dinner website and he advised to ignore the specialized settings and just use high pressure for everything. Now the pot comes to pressure in about five minutes, woo hoo! I've made his pot roast and two of his beef stew recipes and they were AWESOME. Now what to do with the old crock pot ...
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Just bought mine! It was a return at a liquidation store, but works great and I got it cheap! I made soup in it last night, and need to do hard boiled eggs and brown rice/barley today.
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Finally fired mine up today!
My roots are showing, because the first thing I made was blackeyed peas with ham hocks and I followed it immediately with collard greens. Cooked the collards in bone broth; my daddy's going to think he died and went to heaven.
Meanwhile, I'm in love. Fast, easy, cheap, good. All it took was buying the tool.
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There's a great IP Community on Facebook with over 19,000 members. You'll be able to get a lot of tips and recipes on there. Here's the link:
https://www.facebook.com/groups/InstantPotCommunity/?ref=br_tf
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Finally fired mine up today!
My roots are showing, because the first thing I made was blackeyed peas with ham hocks and I followed it immediately with collard greens. Cooked the collards in bone broth; my daddy's going to think he died and went to heaven.
Meanwhile, I'm in love. Fast, easy, cheap, good. All it took was buying the tool.
How did you do the collards, other than the bone broth?
My IP is slow-cooking us some split pea soup with ham and carrots today. Smells wonderful.
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Finally fired mine up today!
My roots are showing, because the first thing I made was blackeyed peas with ham hocks and I followed it immediately with collard greens. Cooked the collards in bone broth; my daddy's going to think he died and went to heaven.
Meanwhile, I'm in love. Fast, easy, cheap, good. All it took was buying the tool.
How did you do the collards, other than the bone broth?
My IP is slow-cooking us some split pea soup with ham and carrots today. Smells wonderful.
Cup of bone broth, six cups chopped collards, some thick cut ham (which probably wasn't needed for flavor at all), half a julienned onion and about two teaspoons chopped garlic. I cooked on high eight minutes, then decided that wasn't enough collards (they cook way down and I have a family gathering this weekend), so I added six more cups collards and went another eight minutes. If I'd planned it, I'd've only cooked four minutes on the first round.
That gives you very Southern-style collards, quite cooked. If you usually like them steamed, you should cut the time back more, maybe only four or five minutes total.
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Since the majority of crock-pot meals are meat based, I found a great substitute for meat is cauliflower or potatoes. Something you might want to try.
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Fifth meal: Just made white rice to go with the fish and vegetables we were having for supper. Followed the directions that came with the pot. It worked exactly as expected...good rice, no problems, easy clean-up. (No boiling over, like always happens when cooking rice on top of our electric stove.) The rice came out "sticky" rather than "fluffy", which was fine with us. I don't know if that would be a problem if people wanted fluffy rice instead.
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Fifth meal: Just made white rice to go with the fish and vegetables we were having for supper. Followed the directions that came with the pot. It worked exactly as expected...good rice, no problems, easy clean-up. (No boiling over, like always happens when cooking rice on top of our electric stove.) The rice came out "sticky" rather than "fluffy", which was fine with us. I don't know if that would be a problem if people wanted fluffy rice instead.
What settings are people using for brown rice?
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Finally fired mine up today!
My roots are showing, because the first thing I made was blackeyed peas with ham hocks and I followed it immediately with collard greens. Cooked the collards in bone broth; my daddy's going to think he died and went to heaven.
Meanwhile, I'm in love. Fast, easy, cheap, good. All it took was buying the tool.
How did you do the collards, other than the bone broth?
My IP is slow-cooking us some split pea soup with ham and carrots today. Smells wonderful.
Cup of bone broth, six cups chopped collards, some thick cut ham (which probably wasn't needed for flavor at all), half a julienned onion and about two teaspoons chopped garlic. I cooked on high eight minutes, then decided that wasn't enough collards (they cook way down and I have a family gathering this weekend), so I added six more cups collards and went another eight minutes. If I'd planned it, I'd've only cooked four minutes on the first round.
That gives you very Southern-style collards, quite cooked. If you usually like them steamed, you should cut the time back more, maybe only four or five minutes total.
Thanks, I'm not southern but I love collards. Need to see if the grocery store has any decent bunches.
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Fifth meal: Just made white rice to go with the fish and vegetables we were having for supper. Followed the directions that came with the pot. It worked exactly as expected...good rice, no problems, easy clean-up. (No boiling over, like always happens when cooking rice on top of our electric stove.) The rice came out "sticky" rather than "fluffy", which was fine with us. I don't know if that would be a problem if people wanted fluffy rice instead.
What settings are people using for brown rice?
I made brown rice for the first time the other day. I did 1 cup water to 1 cup of brown rice. I made 2 cups so it was 2 cups of water and 2 cups brown rice. I just threw it all in. Set it to Manual for 22 minutes, NPR (natural pressure release).
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After my lentil soup on Monday, I finished the week with IP recipes!
Tue: butternut squash and sage risotto. So creamy that my brain thought I was eating something cheesy!
Wed: meatballs! Ground beef and soy chorizo. The freaking best.
Thur: Cincinnati chili from dad cooks dinner. I'm from the Midwest so it definitely reminded me of home chili. I taught my boyfriend about chili 3 way, with leftover spaghetti and cheese. Reminded me of steak n shake.
Fri: chili dogs.
I'm also getting into freezing meals finally. I've got the bad habit of suggesting things like taco bell when I'm tired and don't have a meal plan after work. From this week, along with having lunch for two each day, I froze:
- two quart bags of lentil soup
- two quart bags of cubed bnut squash
- two quart bags of meatballs and sauce
This is another duh moment of mine. My leftovers would always languish in the fridge. My boyfriend gets tired of something after one leftover lunch. So a week later, he'd be eating new leftovers and I'd be choking down the old stuff. Now I feel much better equipped to handle a lazy dinner night.
And these one pot meals are a dream for cleanup. I've even been prepping ingredients in adorable tiny glass bowls like I'm Rachel Ray. Why not, when all I have to clean while my meal is cooking is a cutting board, knives, measuring things, and those bowls. Plus it helps a lot with a new recipe to not be searching for the 1/3 cup while onions are burning. Then after eating, lunch prepping, cooling and freezing, all I have to wash is the IP. A dream.
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I was planning/hoping to get rid of our rice cooker after picking this up but I think it would be an inconvenience. Especially after reading some of the posts here about how it's generally not worth it to make rice unless in bigger batches (we do 3-4 cups at a time, at most). Another thought of course would be to buy a second pressure cooker.... LOL... that's actually not such a bad idea, considering I paid around $60 for the fuzzy logic rice cooker we currently have :T I have been entertaining the idea of DIY sous vide, so maybe I'll resort to getting an old-fashioned and old-reliable manual button rice cooker just because.
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So far I've made green lentils with tomatoes and spices, YUM! Mashed potatoes, so easy! And Basmanti rice. The rice was a little tricky since I only made a cup and it does not say if it's quick release or natural. I found quick release and turning off the unit helps to keep the rice from browning on the bottom. However, it still sticks a little.
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Friday night I made yogurt.
Has anyone tried to make yogurt in an older version of the Instant Pot? As in, not the DUO version that has the built-in yogurt program? We have the IP-LUX60 and didn't buy the duo because at the time we did not consider ever making yogurt. I'm not going to buy a new pressure cooker just for yogurt but if someone has mastered the technique without the pre-programmed feature, I'm all ears.
Nobody? Really? I figure if anyone has figured it out it would be a mustachian...
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I was planning/hoping to get rid of our rice cooker after picking this up but I think it would be an inconvenience. Especially after reading some of the posts here about how it's generally not worth it to make rice unless in bigger batches (we do 3-4 cups at a time, at most). Another thought of course would be to buy a second pressure cooker.... LOL... that's actually not such a bad idea, considering I paid around $60 for the fuzzy logic rice cooker we currently have :T I have been entertaining the idea of DIY sous vide, so maybe I'll resort to getting an old-fashioned and old-reliable manual button rice cooker just because.
3-4 cups to me is a big batch. I was talking about making 1 cup not being worth using the instant pot. 2 cups+ ot seems well worth it, because of the boil over factor and so on. I'm comparing to stovetop though- I don't own a rice cooker.
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I was planning/hoping to get rid of our rice cooker after picking this up but I think it would be an inconvenience. Especially after reading some of the posts here about how it's generally not worth it to make rice unless in bigger batches (we do 3-4 cups at a time, at most). Another thought of course would be to buy a second pressure cooker.... LOL... that's actually not such a bad idea, considering I paid around $60 for the fuzzy logic rice cooker we currently have :T I have been entertaining the idea of DIY sous vide, so maybe I'll resort to getting an old-fashioned and old-reliable manual button rice cooker just because.
3-4 cups to me is a big batch. I was talking about making 1 cup not being worth using the instant pot. 2 cups+ ot seems well worth it, because of the boil over factor and so on. I'm comparing to stovetop though- I don't own a rice cooker.
Ditto. I usually cook 1 cup of white rice, so it's better in my little 1qt sauce pan. If I was doing 2+ cups of brown or wild rice I'd absolutely use the IP.
Always learning - I think most posters have the DUO, which is why you're not getting feedback. However, you could experiment with the temperature that your pot keeps liquids on the keep warm setting. If it's <115, you're probably golden. You'll just need to use one of the other settings to bring it up to 195 F, then use the keep warm setting for the incubation phase. However, I don't see how you would hold the lower, steady temp long enough if the keep warm setting isn't the correct temp. If it's too warm the yogurt culture will die. There is lots of info on the interwebz on making yogurt in a slow cooker that should work the same way with your IP.
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Fifth meal: Just made white rice to go with the fish and vegetables we were having for supper. Followed the directions that came with the pot. It worked exactly as expected...good rice, no problems, easy clean-up. (No boiling over, like always happens when cooking rice on top of our electric stove.) The rice came out "sticky" rather than "fluffy", which was fine with us. I don't know if that would be a problem if people wanted fluffy rice instead.
What settings are people using for brown rice?
The little recipe book that came with my IP says for brown rice the proportion is 1:1.25 brown rice to water. Cooking time is 22 to 28 minutes. I just pushed the "Rice" button. I opened the IP around 40 min. later--don't know what time it actually finished cooking and put itself on "Keep Warm", because I forgot about it in doing other things.
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I've been cooking brown rice with my instant pot for a few months now and am learning that its pretty forgiving. I basically just do 1:1 and then throw in some extra water. Haven't seemed to do too little water yet; did too much once but I just drained the rice and all was fine. I usually let it do natural release for at least quite a while, and sometimes all the way, without many ill effects. I pretty much just hit the rice button and walk away.
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[quote author=horsepoor link=topic=47422.msg909394#msg909394 date=
Always learning - I think most posters have the DUO, which is why you're not getting feedback. However, you could experiment with the temperature that your pot keeps liquids on the keep warm setting. If it's <115, you're probably golden. You'll just need to use one of the other settings to bring it up to 195 F, then use the keep warm setting for the incubation phase. However, I don't see how you would hold the lower, steady temp long enough if the keep warm setting isn't the correct temp. If it's too warm the yogurt culture will die. There is lots of info on the interwebz on making yogurt in a slow cooker that should work the same way with your IP.
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Thanks, horsepoor. I might just have to do some experimenting. I'm kicking myself for not having gotten the Duo and just hoped someone else who has made yogurt before had already done the experimenting.
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We had our Christmas dinner this past weekend. I made giblet gravy with the instant pot and it was fab :) I did it the day before, browning the giblets and the neck (removing the liver) in the instant pot, then adding the instant pot chicken stock I had made a couple of days before. It came out delish (I had forgotten to take out the neck before wet brining my turkey so I didn't end up having to add any salt). I thickened it on the stove and put it in the fridge. The next day, I added the drippings from my turkey (not really necessary, but why not) and heated it all up on the stove. So nice to have so much gravy :)
I'm tacking ribs for Christmas Eve. I work that day so I'm thinking that I will cook the ribs in the instant pot (plain? or with some seasonings?) the night before. Then on the day, heat up the cooked ribs into the oven with bbq sauce (broiling it at the end). Any thoughts/tips?
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Tonight we determined that one does not have to cook from a recipe to use an instantpot. This is a good thing because I'm one of those people who never uses a recipe; I just make it up as I go along.
So, a sweet potato-based curry soup kind of a thing. Two large sweet potatoes, cubed, and one yellow onion, both of which needed to be used pronto, were the inspiration. I added some shredded chicken (already cooked and frozen), about a cup and a half of either chicken or turkey bone broth from the freezer, and a little extra water. Threw in some curry powder, some basil because it seemed to go well, and cooked eight minutes on high – That's the time for cubed sweet potatoes, and onions take less time, so I knew everything would be cooked.
Then I stirred in half the recipe of steamed curry rice* I made earlier this evening in my rice maker – 4 cups brown rice, a tablespoon or two of prik king curry paste, dash of lime juice and a dash of fish sauce, cooked in half light coconut milk and half water. The whole thing turned out absolutely fabulous, though it needed a little bit of salt.
The downside of my method of cooking is that I never know what to call anything – what should I name this recipe, because I think it should go in the rotation?
* We love this curried brown rice, which I made up over the holidays, so I plan to make enough for a couple of different recipes most weeks this winter.
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Used pressure cooking feature of the Instant Pot to make chicken broth from a chicken carcass in 40 minutes (plus warm up and cool down) instead of the overnight crockpot. DH said he really appreciated the fact that the house did not smell like chicken all night.
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Used pressure cooking feature of the Instant Pot to make chicken broth from a chicken carcass in 40 minutes (plus warm up and cool down) instead of the overnight crockpot. DH said he really appreciated the fact that the house did not smell like chicken all night.
I was just bemoaning the fact that it's too small for the turkey carcass in my freezer.
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Tonight we determined that one does not have to cook from a recipe to use an instantpot. This is a good thing because I'm one of those people who never uses a recipe; I just make it up as I go along.
So, a sweet potato-based curry soup kind of a thing. Two large sweet potatoes, cubed, and one yellow onion, both of which needed to be used pronto, were the inspiration. I added some shredded chicken (already cooked and frozen), about a cup and a half of either chicken or turkey bone broth from the freezer, and a little extra water. Threw in some curry powder, some basil because it seemed to go well, and cooked eight minutes on high – That's the time for cubed sweet potatoes, and onions take less time, so I knew everything would be cooked.
Then I stirred in half the recipe of steamed curry rice* I made earlier this evening in my rice maker – 4 cups brown rice, a tablespoon or two of prik king curry paste, dash of lime juice and a dash of fish sauce, cooked in half light coconut milk and half water. The whole thing turned out absolutely fabulous, though it needed a little bit of salt.
The downside of my method of cooking is that I never know what to call anything – what should I name this recipe, because I think it should go in the rotation?
* We love this curried brown rice, which I made up over the holidays, so I plan to make enough for a couple of different recipes most weeks this winter.
Sweet potato curry soup? It sounds fantastic!
I never cook from a recipe either, but the Instant Pot doesn't care. Yesterday I sauteed some leeks in butter, added several cloves of minced garlic, some thyme, rosemary and marjoram, salt and the juice of a small lemon. Then one small cubed potato and a gallon bag of cauliflower florets that have been in the freezer for too long, a pint of my concentrated homemade turkey stock plus enough water to cover. 15 minutes under pressure, then added some plain yogurt and the end of a container of sour cream and made it nice and creamy with the immersion blender. I added some hot sauce for a tiny kick at the end too. So good; I ate like 3 bowls of it yesterday.
I've started eating a bunch of steamed broccoli with my eggs once or twice per week, so I put a cup of water in, set it to steam with the vent open, and have nicely steamed broccoli by the time I'm done making an omelette on the stove. It comes out too soft if I close the vent and set it for even 1 minute (though 1 minute with the vent closed made perfect green beans).
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Tonight we determined that one does not have to cook from a recipe to use an instantpot. This is a good thing because I'm one of those people who never uses a recipe; I just make it up as I go along.
So, a sweet potato-based curry soup kind of a thing. Two large sweet potatoes, cubed, and one yellow onion, both of which needed to be used pronto, were the inspiration. I added some shredded chicken (already cooked and frozen), about a cup and a half of either chicken or turkey bone broth from the freezer, and a little extra water. Threw in some curry powder, some basil because it seemed to go well, and cooked eight minutes on high – That's the time for cubed sweet potatoes, and onions take less time, so I knew everything would be cooked.
Then I stirred in half the recipe of steamed curry rice* I made earlier this evening in my rice maker – 4 cups brown rice, a tablespoon or two of prik king curry paste, dash of lime juice and a dash of fish sauce, cooked in half light coconut milk and half water. The whole thing turned out absolutely fabulous, though it needed a little bit of salt.
The downside of my method of cooking is that I never know what to call anything – what should I name this recipe, because I think it should go in the rotation?
* We love this curried brown rice, which I made up over the holidays, so I plan to make enough for a couple of different recipes most weeks this winter.
Sweet potato curry soup? It sounds fantastic!
I never cook from a recipe either, but the Instant Pot doesn't care. Yesterday I sauteed some leeks in butter, added several cloves of minced garlic, some thyme, rosemary and marjoram, salt and the juice of a small lemon. Then one small cubed potato and a gallon bag of cauliflower florets that have been in the freezer for too long, a pint of my concentrated homemade turkey stock plus enough water to cover. 15 minutes under pressure, then added some plain yogurt and the end of a container of sour cream and made it nice and creamy with the immersion blender. I added some hot sauce for a tiny kick at the end too. So good; I ate like 3 bowls of it yesterday.
I've started eating a bunch of steamed broccoli with my eggs once or twice per week, so I put a cup of water in, set it to steam with the vent open, and have nicely steamed broccoli by the time I'm done making an omelette on the stove. It comes out too soft if I close the vent and set it for even 1 minute (though 1 minute with the vent closed made perfect green beans).
Ooh! Thanks for both the key to Instantpot broccoli and the idea for what to do with some yogurt that needs to be used this week.
Can't use your name, if 'sweet potato curry soup' was meant to be a name, because if I call something a soup, my husband won't eat it. He has it in his mind that he doesn't like soup, so we eat lots of stews, and everyone is happy. :) He liked tonight's supper, so all is well, but it wasn't really a stew, and "curry stew" sounds weird to me anyway.
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Used pressure cooking feature of the Instant Pot to make chicken broth from a chicken carcass in 40 minutes (plus warm up and cool down) instead of the overnight crockpot. DH said he really appreciated the fact that the house did not smell like chicken all night.
I was just bemoaning the fact that it's too small for the turkey carcass in my freezer.
Defrost the carcass, break it down, Instant Pot. If it's THAT huge, run two batches.
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Used pressure cooking feature of the Instant Pot to make chicken broth from a chicken carcass in 40 minutes (plus warm up and cool down) instead of the overnight crockpot. DH said he really appreciated the fact that the house did not smell like chicken all night.
I was just bemoaning the fact that it's too small for the turkey carcass in my freezer.
Defrost the carcass, break it down, Instant Pot. If it's THAT huge, run two batches.
Might could break it down (or just plain break it) still frozen. It is that huge. Was planning to cook it down in my water bath canner one fine day. You probably see why it's in the deep freeze. On the bright side, it was most likely the source of both the bone broth and the shredded 'chicken' tonight (I date my frozen poultry by the month, but don't otherwise distinguish,and there were both turkeys and chicken leg quarters in November).
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Can't use your name, if 'sweet potato curry soup' was meant to be a name, because if I call something a soup, my husband won't eat it. He has it in his mind that he doesn't like soup, so we eat lots of stews, and everyone is happy. :) He liked tonight's supper, so all is well, but it wasn't really a stew, and "curry stew" sounds weird to me anyway.
Ha! I would just drop the soup part then. Everything I consider to be a curry is sort of a stew served over rice. I call it "curried whatever" if it's with powdered curry and not saucy.
BTW, I do kind of the same thing to my husband. He announces that he doesn't like certain ingredients. I make a dish with that ingredient and don't tell him until after he's eaten and approved of it. Most recently, it was plantains in pastelon, which I've made a few times to rave reviews.
He refers to the IP as the Magic Pot. I think that's because there's no second pan for him to scrub if I need to brown something before slow cooking it.
Another beautiful thing about this pot, vs. a pressure-cooker only, is the ability to reheat. Yesterday I made the soup under pressure, ate some for lunch, and let it sit around for a couple hours (house is cold, so no big deal), then put it on slow cook while I went out for a run. Came home to perfectly reheated soup, which I wanted immediately since it was like 15F outside.
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Thanks, horsepoor. I might just have to do some experimenting. I'm kicking myself for not having gotten the Duo and just hoped someone else who has made yogurt before had already done the experimenting.
From my experience, at least, it's probably worthwhile to get a new Instant Pot rather than fuss around, at least for me. My house tends to be on the cool side, so countertop culturing never has worked well for me making yogurt. Before I heard of InstantPot I bought a Dork Sous Vide and used that with an old-fashioned crock pot to get a 110 degree water bath.
http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=sr_1_1?ie=UTF8&qid=1452017843&sr=8-1&keywords=dork+sous+vide (http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4/ref=sr_1_1?ie=UTF8&qid=1452017843&sr=8-1&keywords=dork+sous+vide)
The Dork Sous Vide runs the same price as the Instant Pot Duo (or at least, what I paid for it on Cyber Monday), so in a sense it was 'wasted' money. But, I still have the temperature controller, and I have used it for sous-vide a few times, enough to justify the price (vs. going out for dinner that night, which was typically the alternative at that point).
Also, I used to scald the milk on the stovetop, and no matter how vigilant I was, it seemed to always go a little too hot, and the yogurt had a kind of burnt milk flavor. The Instant Pot does a better job of scalding the milk than I ever did.
So, if you're handing enough with electronics, you could probably build your own temperature controller for fairly cheap, and just have that shut the InstantPot off when it hits 180 degrees, and then experiment with the low setting or use the controller and an old-fashioned crock pot to maintain 110 degrees for culturing.
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For xmas eve I broke down an enormous pork shoulder I got in the summer for cheap, and smoked half of it on my pellet grill for about 3 hours, meantime I put the other half in the IP for like 40 minutes, and froze the result for carnitas, by and by. After the smoking, did the other half, came out great.
One of our go-to IP recipes is to brown a couple boneless chicken breasts and/or thighs in the pot on saute/high. Then, dump a 28 oz can of crushed tomatoes on, with garlic/onion/italian seasoning, then put it on high pressure for 20 minutes. The chicken falls apart, the tomatoes are cooked, and you get a nice, quick, red sauce. I load it with red pepper flakes after, and some parmesan, but you could pre-load that too before the pressure cycle if everyone likes a bit of heat.
It's not terribly fancy, but it hits the spot and it's almost no effort (expecially because I phone it in and use onion/garlic powder)
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Made chicken stock from a rotisserie carcass this evening - went really fast and the broth looks great!
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I got an Instant Pot for my birthday this year--does anyone else have one that seems to take forever to come to pressure? Seriously, mine takes AT LEAST fifteen minutes. That's why I don't do recipes with a short cooking time because it'll take longer to come to pressure than it does to cook. I still like it, though.
I just got one, trying it for the first time tonight... and it just refused to come to pressure. It also seemed to be steaming more than it should (I wasn't 100% sure about that since it's my first time using it). 15-20 minutes, I opened it up and checked everything and re-sealed it... 15-20 more minutes, I opened it up, pulled out the gasket and put it in again to make 100% sure it's in right... after 45 minutes total, I was googling a bunch to try and figure out what the problem was, someone suggested pushing down a little on the lid of the cooker when it's boiling/steaming. I tried that: BAM, instant seal, the little metal thing popped up, and a little while later (maybe a minute) the panel switched from "On" to the timer. So for anyone having this issue, give that a shot. It's been at pressure for ten full minutes now with no issues.
I have no idea how this black beans and brown rice recipe is going to end up after boiling it for ~40 minutes before pressure cooking :-/ I also added extra water because it was nowhere near cooked and starting to run out of liquid (probably from losing steam for 45 min). Oh well. Practice makes perfect. Hopefully.
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This all looks great. I've been meaning to try pressure cooking, particularly for bean recipes.
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Made my usual all-day-cook in a slow cooker chicken fiesta soup last night -- in half an hour!
Jar of salsa, three cans of chili beans, and some chunks and shreds of either-chicken-or-turkey from the deep freezer (these are precooked). Threw it all in, chicken still frozen, and set for ten minutes since it was already cooked items. Also accidentally set to low pressure without realizing, and that turned out great for precooked, as I could open it immediately when it was all done, but the favors had integrated in a way that takes at least four hours in the slow cooker.
We eat this with tortilla chips and have leftovers I'll convert into a dip later.
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I made chili rubbed pulled pork yesterday morning from a budget bytes recipe. It used the slow cooker function on high for 4 hours. But I didn't have a slow cooker before so it's just as exciting to me to use it for that :)
It was delicious!! My first bite I was thinking "hmm... feels like it should be BBQ" but that's just because my brain was expecting BBQ pulled pork. I'm going to use the leftovers to try my hand at posole today.
I have used the IP on average 3-5 times a week since we got it, and every week I've used it at least once. I especially love the saute feature. One pot! to rule them all!
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I used it to make babyback ribs last night! It's kind of dangerous knowing we can have ribs so quickly. I basically sauteed onion and garlic in the pot, then made a sauce with that was a little on the watery side so it would be enough liquid to pressure cook and not scorch onto the bottom of the pot. Meanwhile, put a nice dry rub on the ribs and cut them so they'll fit in the pot standing on edge. Cooked under pressure for 20 minutes, then took them out, pureed the sauce and put it on the stove to reduce. Ribs went on the grill for a few minutes to get a nice char, brushed them with the sauce and cooked another 5 minutes or so to get the sauce to set up.
Really good! I think next time I'll cook them for about 18 minutes, then open the pot and push them down into the sauce (this wasn't a big batch) and cook another 5 minutes to see if they turn out a little more moist and with the flavor through the meat more. But for basically taking ribs from partially frozen to on the plate in under an hour, this pretty much rocks. I also ended up with way too much sauce, so I'll probably experiment with cooking them in a diluted sauce/stock mixture next time and then baste them with the leftover sauce from this batch.
Then to go along with them, I took a cue from Rural and made a big batch of collards with a bit of leftover ham. Sauteed some onion first with some beef tallow and fat skimmed from the BBQ sauce, then threw in the greens, some chile flakes and a generous amount of apple cider vinegar and some salt - 10 minutes on steam and they were just about right.
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Just used the InstaPot last night to make the lentil soup that I normally make in my slow cooker or even on top of the stove. I sautéed the onion, carrots, and celery in the olive oil, then threw in everything else and pressed the "soup" button. When it was done, I stirred in the warm spinach and a couple tablespoons of balsamic vinegar. It tasted great--every bit as good as when I use slower cooking methods. And I love that "keep warm" feature, as sometimes family members come in and out and eat at slightly different times. (As much as we try to all sit down together.) Another winner.
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My black friday purchase got here today... tonight I am making some variation of this delicious looking unhealthy pasta:
http://dadcooksdinner.com/2013/04/pressure-cooker-macaroni-and-cheese.html/
I'll probably throw brocolli in to cook with the pasta, and add tuna with the cheese.
I made this last night but used leftover cheese hunks (Havarti, aged gouda, smoked gouda and parmesan) and it is to DIE for. Seriously, serve it with fish and a vegetable or eat it alone and holy crap. So freaking good.
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Does anyone have the older Instant Pot (6-in-1) and use it to make yogurt? I heard rumblings about putting in milk and culture, turning it on to Keep Warm for 15 minutes and then turning it off, and the insulation is good enough to keep the culture warm, but I was wondering if anyone had tried it. I accidentally ordered the wrong one and don't want to render it non-returnable if I can't use it for yogurt making.
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I used it to make babyback ribs last night! It's kind of dangerous knowing we can have ribs so quickly. I basically sauteed onion and garlic in the pot, then made a sauce with that was a little on the watery side so it would be enough liquid to pressure cook and not scorch onto the bottom of the pot. Meanwhile, put a nice dry rub on the ribs and cut them so they'll fit in the pot standing on edge. Cooked under pressure for 20 minutes, then took them out, pureed the sauce and put it on the stove to reduce. Ribs went on the grill for a few minutes to get a nice char, brushed them with the sauce and cooked another 5 minutes or so to get the sauce to set up.
Really good! I think next time I'll cook them for about 18 minutes, then open the pot and push them down into the sauce (this wasn't a big batch) and cook another 5 minutes to see if they turn out a little more moist and with the flavor through the meat more. But for basically taking ribs from partially frozen to on the plate in under an hour, this pretty much rocks. I also ended up with way too much sauce, so I'll probably experiment with cooking them in a diluted sauce/stock mixture next time and then baste them with the leftover sauce from this batch.
Then to go along with them, I took a cue from Rural and made a big batch of collards with a bit of leftover ham. Sauteed some onion first with some beef tallow and fat skimmed from the BBQ sauce, then threw in the greens, some chile flakes and a generous amount of apple cider vinegar and some salt - 10 minutes on steam and they were just about right.
Yeah, it's just as dangerous with pulled pork, 20-40 minutes depending on the size of the cut. The good thing with the pulled pork is it makes the house smell like farts when you open it, so I don't make it too often. I just make it once and freeze it in smaller portions.
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The good thing with the pulled pork is it makes the house smell like farts when you open it, so I don't make it too often. I just make it once and freeze it in smaller portions.
Dang, only time I make pulled pork is for carnitas and it smells WAY too good. What spices or shoes and t-shirts are you putting in there? lol.
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I used Alton Brown's recipe (http://altonbrown.com/new-years-southern-style-recipes/) for collard greens. So so good!
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Does anyone have the older Instant Pot (6-in-1) and use it to make yogurt? I heard rumblings about putting in milk and culture, turning it on to Keep Warm for 15 minutes and then turning it off, and the insulation is good enough to keep the culture warm, but I was wondering if anyone had tried it. I accidentally ordered the wrong one and don't want to render it non-returnable if I can't use it for yogurt making.
Look further up this thread. Middle-ish of the second page. I asked the same question and got some responses that you may or may not find helpful.
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Does anyone have the older Instant Pot (6-in-1) and use it to make yogurt? I heard rumblings about putting in milk and culture, turning it on to Keep Warm for 15 minutes and then turning it off, and the insulation is good enough to keep the culture warm, but I was wondering if anyone had tried it. I accidentally ordered the wrong one and don't want to render it non-returnable if I can't use it for yogurt making.
Look further up this thread. Middle-ish of the second page. I asked the same question and got some responses that you may or may not find helpful.
Thanks!
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OK, sorry, this is not a pot recipe, it's a veggie sandwich recipe. I have made this twice in a week, I like it so much.
The owner of the site is a Holistic Nutritionist named Heather. She sells her service, but gives away a lot of great recipes
and advice. Lots of how to videos.
This one uses Avacodo and Garbonzo beans.
Enjoy!
http://www.heathernicholds.com/recipes/chickpea-salad-recipe?awt_l=IvkBI&awt_m=3gvqrGIOXBWedZW
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I made the world's best minestrone using chickpeas I made in the IP and chicken stock I made in the IP. Never made minestrone before and didn't really use a particular recipe, but it was soooo delicious! And healthy. I put in the stock, a can of crushed tomatoes, an onion (diced/sauteed), carrots + zucchini (diced/roasted with rosemary), some whole wheat orzo and the chickpeas. I might make it again this weekend.
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I made chipotles in adobo in my instant pot this weekend. Loosely based off this recipe but I adapted it to the pressure cooker: http://patijinich.com/recipe/chipotle_chiles_in_adobo_sauce-2/
AMAZING. Only problem is that now I need to expand my garden to plant more jalapenos. I see many more hot sauce recipes to be made this year in it.
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I made chipotles in adobo in my instant pot this weekend. Loosely based off this recipe but I adapted it to the pressure cooker: http://patijinich.com/recipe/chipotle_chiles_in_adobo_sauce-2/
AMAZING. Only problem is that now I need to expand my garden to plant more jalapenos. I see many more hot sauce recipes to be made this year in it.
Do try making fermented hot sauce if you haven't already. That's what I do with my random assortment of chiles at the end of the season and it is fantastic. Nice tang with no vinegar and it keeps all year in the fridge.
I'm growing about 60 various pepper plants this year. Can't wait to make chipotles, chile paste, sriracha, hot sauce and salsa!
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A couple weeks ago we took the IP to our hotel with us and pressure-steamed some hard boiled eggs and whole potatoes, then made potato and egg salad in the hotel room, to go with chicken on the grill outdoors at the hotel. We did the potato salad just for the novelty of it, but the IP makes cooking on the road easy.
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My black friday purchase got here today... tonight I am making some variation of this delicious looking unhealthy pasta:
http://dadcooksdinner.com/2013/04/pressure-cooker-macaroni-and-cheese.html/
I'll probably throw brocolli in to cook with the pasta, and add tuna with the cheese.
Tomorrow we'll try it for quick cooking potatoes, as we're making some kind of potato dish.
Made this tonight and it is delicious. Due to the ability to walk away while it was cooking, and not having to dirty two pots (one for pasta, one for cheese sauce) it was a big hit. Delicious and easy enough my kids could make it on their own. Yum!
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Made nice Instant Pot stew tonight after I found some coarse-ground beef on clearance this morning (sell-by of today, the other packs are in the freezer)
3 phases:
Beef
"Hard vegetables": Red potatoes, turnips, carrots
"Soft vegetables": Onion, Celery, Kale
Everything was cut to roughly 3/4" chunks.
Add coconut oil, heat on Saute
Brown beef
Dump in Hard vegetables, garlic powder, random herbs, black pepper. What, you want me to MEASURE?
Manual, 6 minutes, default high pressure
Come back probably 30 minutes after it ends
Dump in Soft vegetables, Worcestershire sauce and some soy sauce
Manual, 1 minute, low pressure
Came back 18 minutes after it ended.
Flavors were GREAT. Wife thinks that I should end cooking a bit sooner though.
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Didn't like the way InstaPot made a whole chicken--it is not tender or falling off the bone--just not appetizing in color. I browned it first, turned it over, seasoned it, pushed poultry button. Chicken not done--I pushed poultry button again, and so cooked it twice. Chicken was about five and a half pounds--wish I had just put it in the slow cooker. This is the first time I have not been thrilled with my InstaPot. I wanted to shred up the chicken for tacos, sandwiches, salads...but it is done, but kind of solid and not shreddable. Any ideas how to make this work in the future?
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Didn't like the way InstaPot made a whole chicken--it is not tender or falling off the bone--just not appetizing in color. I browned it first, turned it over, seasoned it, pushed poultry button. Chicken not done--I pushed poultry button again, and so cooked it twice. Chicken was about five and a half pounds--wish I had just put it in the slow cooker. This is the first time I have not been thrilled with my InstaPot. I wanted to shred up the chicken for tacos, sandwiches, salads...but it is done, but kind of solid and not shreddable. Any ideas how to make this work in the future?
I cooked my first one in the instant pot the other day and used manual, high pressure, and the cook times from the book that came with the pot. No browning. It came out great, not browned, of course, but then neither is a crockpot chicken. I did shorter bursts of manual cooking so I could add potatoes, onions, and carrots near the end of the chicken time, but the full cooking time was whatever it says I the book for whole chicken.
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I misplaced my book, but know it is available online. Thanks--I will try again and follow the InstaPot book.
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I made potato salad in the Instant Pot the other day - easiest and best I've ever made. I was shocked that the potatoes and eggs were done so quickly! This is also the first time I've used red skinned potatoes that half the skins didn't slough off and look icky...
I used this recipe - http://thisoldgal.com/pressure-cooker-classic-red-bliss-potato-salad/ - with a couple of differences (low pressure for 5 instead of high for 4, only 3 eggs, yellow mustard and a splash of pickle juice).
So far I haven't done too much, but other than a fail with rice (didn't seal, apparently), I've been happy.
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Didn't like the way InstaPot made a whole chicken--it is not tender or falling off the bone--just not appetizing in color. I browned it first, turned it over, seasoned it, pushed poultry button. Chicken not done--I pushed poultry button again, and so cooked it twice. Chicken was about five and a half pounds--wish I had just put it in the slow cooker. This is the first time I have not been thrilled with my InstaPot. I wanted to shred up the chicken for tacos, sandwiches, salads...but it is done, but kind of solid and not shreddable. Any ideas how to make this work in the future?
Hmm, I've never had that problem. However, I have found that chicken is pretty time sensitive in the pretty cooker. You only have a couple minutes lee way in each direction between undercooked and overcooked. I had to experiment a couple times to get it spot on.
But I'm not a huge fan of chicken in the pressure cooker. The skin even if you brown it first is never crispy, and crispy skin is one of the great things about chicken. The chicken otherwise turns out good, but not great. It works fine for your use of shredding it or tacos and salads though.
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Didn't want to make a new thread for this, so I thought I'd toss it here. Quick troubleshooting for my Instant Pot.
I love my Instant Pot, but when it comes to pork, I've had better results slow cooking rather than pressure cooking. That said, I've had a hard time with my IP's slow cooker--it tends to boil away the liquids about half the time I've used it, which makes me nervous to leave it alone (and kind of defeating the purpose of slow cooking). I use the medium setting--which I believe is the equivalent of low in a regular slow cooker, right? Or should I be using the IP's low setting (which I thought corresponded to "keep warm" in a regular slow cooker)?
I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
Appreciate any thoughts.
Too keep this on topic, here's my favorite IP recipe: http://www.budgetbytes.com/2016/03/instant-pot-congee-jook/
I also love doing whole chickens when they're at 99 cents/lb. (I don't like skin so the lack of crispiness doesn't bother me).
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Didn't want to make a new thread for this, so I thought I'd toss it here. Quick troubleshooting for my Instant Pot.
I love my Instant Pot, but when it comes to pork, I've had better results slow cooking rather than pressure cooking. That said, I've had a hard time with my IP's slow cooker--it tends to boil away the liquids about half the time I've used it, which makes me nervous to leave it alone (and kind of defeating the purpose of slow cooking). I use the medium setting--which I believe is the equivalent of low in a regular slow cooker, right? Or should I be using the IP's low setting (which I thought corresponded to "keep warm" in a regular slow cooker)?
I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
Appreciate any thoughts.
Too keep this on topic, here's my favorite IP recipe: http://www.budgetbytes.com/2016/03/instant-pot-congee-jook/
I also love doing whole chickens when they're at 99 cents/lb. (I don't like skin so the lack of crispiness doesn't bother me).
That doesn't sound right. Have you tried contacting the company? I cooked a leg of lamb in about a cup of wine on the medium slow cooker setting yesterday with the lid on and the vent closed, and it never turned off. I happen to have a glass lid with a small steam vent hole that fits the IP, and even with that not much liquid cooks off over the course of several hours. It will create a strong simmer to low boil on medium, and a fairly strong boil on high.
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Didn't want to make a new thread for this, so I thought I'd toss it here. Quick troubleshooting for my Instant Pot.
I love my Instant Pot, but when it comes to pork, I've had better results slow cooking rather than pressure cooking. That said, I've had a hard time with my IP's slow cooker--it tends to boil away the liquids about half the time I've used it, which makes me nervous to leave it alone (and kind of defeating the purpose of slow cooking). I use the medium setting--which I believe is the equivalent of low in a regular slow cooker, right? Or should I be using the IP's low setting (which I thought corresponded to "keep warm" in a regular slow cooker)?
I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
Appreciate any thoughts.
Too keep this on topic, here's my favorite IP recipe: http://www.budgetbytes.com/2016/03/instant-pot-congee-jook/ (http://www.budgetbytes.com/2016/03/instant-pot-congee-jook/)
I also love doing whole chickens when they're at 99 cents/lb. (I don't like skin so the lack of crispiness doesn't bother me).
That doesn't sound right. Have you tried contacting the company? I cooked a leg of lamb in about a cup of wine on the medium slow cooker setting yesterday with the lid on and the vent closed, and it never turned off. I happen to have a glass lid with a small steam vent hole that fits the IP, and even with that not much liquid cooks off over the course of several hours. It will create a strong simmer to low boil on medium, and a fairly strong boil on high.
Ok thanks; at least I know it's not the setting. I've seen those glass lids on Amazon--I might get one and see if that helps. This is actually my second IP--the first one took 20 minutes to get to pressure, and then one day the lid spontaneously developed a huge dent during pressure cooking. I'm hoping this is due to user error, since I'm way out of the return period and dislike dealing with customer service.
I'm doing a 4 lb. pork shoulder right now on medium with 1/2 c rice wine and 2 c water, and it doesn't seem to be boiling off. Maybe those other times were just flukes?
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I like chicken in the pressure cooker. I just take it out at the end and broil for a few mins in the oven to get the crispy skin. If you do larger pieces (or several large quarter chickens), the poultry setting won't be sufficient - you do have to increase cook time for larger/more cuts of meat.
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I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
If you have it on "venting", then you aren't pressure cooking, you are just venting off all the steam and your liquid will dry out. Even if you are using the medium setting, if the pot is trying to create pressure of any sort it will boil off the liquid when on "venting". If then IP turns off when the vent is closed either it is broken or you are doing something wrong. I suggest starting with the instruction book to determine if you are doing something wrong, and contacting the company if that doesn't help.
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I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
If you have it on "venting", then you aren't pressure cooking, you are just venting off all the steam and your liquid will dry out. Even if you are using the medium setting, if the pot is trying to create pressure of any sort it will boil off the liquid when on "venting". If then IP turns off when the vent is closed either it is broken or you are doing something wrong. I suggest starting with the instruction book to determine if you are doing something wrong, and contacting the company if that doesn't help.
I'll go with "you are doing something wrong," (since nobody else seems to be experiencing it) but no idea what. Closing the vent during pressure cooking works exactly as expected, but during slow cooking not so much. Anyway my roast turned out fine (no boil off), so no clue what I was doing to make it boil off those other times. I checked the book, but no dice. I guess if it happens again I'll try to pay close attention to what I might have done wrong--I'll be sure to post it here if I figure it out so others can benefit from my stupidity!
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Didn't want to make a new thread for this, so I thought I'd toss it here. Quick troubleshooting for my Instant Pot.
I love my Instant Pot, but when it comes to pork, I've had better results slow cooking rather than pressure cooking. That said, I've had a hard time with my IP's slow cooker--it tends to boil away the liquids about half the time I've used it, which makes me nervous to leave it alone (and kind of defeating the purpose of slow cooking). I use the medium setting--which I believe is the equivalent of low in a regular slow cooker, right? Or should I be using the IP's low setting (which I thought corresponded to "keep warm" in a regular slow cooker)?
I leave the lid on. The boiling away happens on "venting", but when I close the vent, the pressure builds so much that the IP turns itself off. So I'm not quite sure what I'm doing wrong. Also, as I mentioned above, this only happens about half the time I use the slow cooker function, but I haven't been able to determine what the x factor is.
Appreciate any thoughts.
Too keep this on topic, here's my favorite IP recipe: http://www.budgetbytes.com/2016/03/instant-pot-congee-jook/
I also love doing whole chickens when they're at 99 cents/lb. (I don't like skin so the lack of crispiness doesn't bother me).
I think that low is equivalent to low, as there is a separate keep warm feature with the off button.
I made kalua pork the other day and it was tender, juicy, and delicious. I also always leave it on venting when slow cooking because i thought that was a rule? Now im not sure.
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Dirty Boston Baked Beans & Rice
This is two (2x) recipes in one! You can stop at the 'dirty rice mix' section, and have 'Boston Baked Beans & Rice', although I would add more molasses or other sweetener. The bottom half is 'Dirty Rice & Beans'. A spicy cajun inspired recipe from the deep south. Enjoy!.
15 meatless meatballs (Trader Joe's, quartered)
7 cups water
4 cups brown rice
4 cups pinto beans (soaked 1 hour in boiling water)
1/3 cup Marinara sauce
1/3 cup molasses
1/3 cup salsa (optional)
(Optional) A splash each Barbecue sauce, horseradish mustard, & soy sauce
Plus:
Dirty Rice Seasoning Mix:
2 t. cayenne pepper;
1.5 t. ea. sea salt & black pepper;
1.25 t. sweet paprika;
1 t. ea. dry mustard & ground cumin;
1/2 t. ea. dried thyme & oregano leaves.
Combine all in rice cooker (set for brown rice), or pressure-cooker/InstantPot (30min) or slow cooker (check hourly - done when beans are tender and rice has absorbed most/all water).
When cooked, place in plastic 1.5 pint square (or similar) sandwich containers, and freeze. Fills 6 to 7.
Take the containers to work every other day, and store in the office fridge. 2-1/2 weeks of healthy spicy homemade goodness. Enjoy!
1/2 a container = 1 days lunch. Total 12 to 14 lunches. 1 days lunch saves ~$10. Total savings: $120-to-$140
[use white rice or quinoa if preferred, decrease cooking time accordingly]
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Dirty Boston Baked Beans & Rice
This is two (2x) recipes in one! You can stop at the 'dirty rice mix' section, and have 'Boston Baked Beans & Rice', although I would add more molasses or other sweetener. The bottom half is 'Dirty Rice & Beans'. A spicy cajun inspired recipe from the deep south. Enjoy!.
15 meatless meatballs (Trader Joe's, quartered)
7 cups water
4 cups brown rice
4 cups pinto beans (soaked 1 hour in boiling water)
1/3 cup Marinara sauce
1/3 cup molasses
1/3 cup salsa (optional)
(Optional) A splash each Barbecue sauce, horseradish mustard, & soy sauce
Plus:
Dirty Rice Seasoning Mix:
2 t. cayenne pepper;
1.5 t. ea. sea salt & black pepper;
1.25 t. sweet paprika;
1 t. ea. dry mustard & ground cumin;
1/2 t. ea. dried thyme & oregano leaves.
Combine all in rice cooker (set for brown rice), or pressure-cooker/InstantPot (30min) or slow cooker (check hourly - done when beans are tender and rice has absorbed most/all water).
When cooked, place in plastic 1.5 pint square (or similar) sandwich containers, and freeze. Fills 6 to 7.
Take the containers to work every other day, and store in the office fridge. 2-1/2 weeks of healthy spicy homemade goodness. Enjoy!
1/2 a container = 1 days lunch. Total 12 to 14 lunches. 1 days lunch saves ~$10. Total savings: $120-to-$140
[use white rice or quinoa if preferred, decrease cooking time accordingly]
High or Low pressure for the instant pot? Oddly enough, I actually have all of the ingredients for this recipe and I must try it! (Except the meatless meatballs... but as a carnivore, I'll be subbing in a jar of ham cubes.)
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Inaya -
before you purchase a glass lid for your Instant Pot, consider trying the glass or metal lids from other casseroles/pans you already have. My glass lid happened to be the same size as a metal pot lid I already had, and as the glass lid from an old Corning Ware oven dish.
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Resurrecting this one for a question:
Has anyone used their instant pot for a whole winter squash without cutting/piercing first?
I did an acorn squash recently (manual 8 minutes) - but I cut it in half first. Was kind of an effort to do so. Would rather be lazy and cut a cooked squash.
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Resurrecting this one for a question:
Has anyone used their instant pot for a whole winter squash without cutting/piercing first?
I did an acorn squash recently (manual 8 minutes) - but I cut it in half first. Was kind of an effort to do so. Would rather be lazy and cut a cooked squash.
This is a fantastic idea! I haven't done it personally, but am curious if others have. I did find this online: http://lanimuelrath.com/my-new-kitchen-buddy-instant-pot-electric-pressure-cooker-review/ (http://lanimuelrath.com/my-new-kitchen-buddy-instant-pot-electric-pressure-cooker-review/)
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Resurrecting this one for a question:
Has anyone used their instant pot for a whole winter squash without cutting/piercing first?
I did an acorn squash recently (manual 8 minutes) - but I cut it in half first. Was kind of an effort to do so. Would rather be lazy and cut a cooked squash.
This is a fantastic idea! I haven't done it personally, but am curious if others have. I did find this online: http://lanimuelrath.com/my-new-kitchen-buddy-instant-pot-electric-pressure-cooker-review/ (http://lanimuelrath.com/my-new-kitchen-buddy-instant-pot-electric-pressure-cooker-review/)
I haven't, but I think you would at least have to stab the squash a few times so it doesn't explode. I used to microwave them like that. Haven't cooked a squash in my instant pot yet that was small enough to fit whole...
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http://www.grazedandenthused.com/single-post/2016/09/26/20-minute-Turkey-Gravy-PaleoAIPWhole30
Turkey + Gravy. I used a regular sweet potato for the gravy. Made it come out orange, but still delicious. Super quick too (naturally). Also works for chicken.
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Hi everyone,
Since this thread is related to Instant Pot recipes I thought I would share my recently published cookbook for some of you to try out the recipes. https://www.amazon.com/dp/B01NAVTF21 (https://www.amazon.com/dp/B01NAVTF21) For the next 5 days I am doing a free promotion (Jan 29th - Feb 2) so if you want you can check it out on Amazon and leave a review. Thanks!
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Hi everyone,
Since this thread is related to Instant Pot recipes I thought I would share my recently published cookbook for some of you to try out the recipes. https://www.amazon.com/dp/B01NAVTF21 (https://www.amazon.com/dp/B01NAVTF21) For the next 5 days I am doing a free promotion (Jan 29th - Feb 2) so if you want you can check it out on Amazon and leave a review. Thanks!
Thanks! I just downloaded it and will take a look.
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Hi everyone,
Since this thread is related to Instant Pot recipes I thought I would share my recently published cookbook for some of you to try out the recipes. https://www.amazon.com/dp/B01NAVTF21 (https://www.amazon.com/dp/B01NAVTF21) For the next 5 days I am doing a free promotion (Jan 29th - Feb 2) so if you want you can check it out on Amazon and leave a review. Thanks!
Thank you. I also downloaded it. I'll definitely try some of these recipes.
The main suggestion I have right now is that it helps a LOT if there's a picture of the completed food item. That way the person trying the recipe can get excited about the tasty looking food, and to also know what they are trying to make their own finished version look like. If you could put 1 picture per recipe in there for any future versions or any future cookbooks, that would be great!
I have a different cookbook that I purchased years ago that has no pictures. I use it the least out of all of my cookbooks. It's not because I don't like the recipes, it's just harder to get excited about them when I'm flipping through cookbooks looking for things I want to make. All of my other cookbooks have pictures.
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Hi everyone,
Since this thread is related to Instant Pot recipes I thought I would share my recently published cookbook for some of you to try out the recipes. https://www.amazon.com/dp/B01NAVTF21 (https://www.amazon.com/dp/B01NAVTF21) For the next 5 days I am doing a free promotion (Jan 29th - Feb 2) so if you want you can check it out on Amazon and leave a review. Thanks!
Thank you. I also downloaded it. I'll definitely try some of these recipes.
The main suggestion I have right now is that it helps a LOT if there's a picture of the completed food item. That way the person trying the recipe can get excited about the tasty looking food, and to also know what they are trying to make their own finished version look like. If you could put 1 picture per recipe in there for any future versions or any future cookbooks, that would be great!
I have a different cookbook that I purchased years ago that has no pictures. I use it the least out of all of my cookbooks. It's not because I don't like the recipes, it's just harder to get excited about them when I'm flipping through cookbooks looking for things I want to make. All of my other cookbooks have pictures.
I think that must just be a matter of preference. Definitely my number one go to cookbook has no pictures (the Fannie Farmer cookbook). I don't want to spend the time downloading, or the paper in printing for a hard copy, a whole bunch of pictures in a cookbook. If I look for a recipe online, I can't get something without pictures at all, but I would definitely avoid sites with too many big pictures that I have to scroll around.
It may have to do with how people use cookbooks. I don't flip through them for inspiration; for me they're a reference. So, I guess what I'm saying, is YMMV
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https://store.laurengreutman.com/collections/meal-plans (https://store.laurengreutman.com/collections/meal-plans)
I've been using these slow cooker recipies. I take them right out of the bag, FROZEN, dump them in the instant pot, press the button for whatever meat, and viola!!
My favorite set of meals so far are the ones that come free with her email sign-up. 5 great meals that have all come out really well in the instant pot!
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I just made this Beef stew and it was very good. The only change I made was to use 1 cup Burgundy wine and 1 cup Beef broth, instead of two cups beef broth. I will make it again.
https://www.budgetbytes.com/2017/01/instant-pot-beef-stew/
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Hello! I wanted to revive this thread and see what additional recipes you have tried in the past years since you've all been playing with your Instant Pots! I wanted one for a while but couldn't justify it because we already owned 3(!) crock pots but we just got one as a wedding gift. Sadly that means craigslisting our least practical crock pot.
I just read the instruction manual and I'm kind of intimidated so will be starting easy, please share any additional links for great recipes. I have never pressure cooked before!
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Since you revived this...
My most recent IP revelation is polenta. Polenta is something I basically never make because it is kind of a PITA, at least on my electric stovetop.
So, in the IP 3.5c liquid for each cup of polenta. I used homemade chicken stock. Add a knob (1 TB plus or minus, depending on how decadent you're feeling), some salt, and pepper or chile powder if you want. Use the saute function to bring the stock up to a simmer, then stir in your polenta. Stir for a minute or so, then add the lid, cook on Porridge setting for 8 minutes. Let the pressure release naturally for 10 minutes, then open the pot and immediately stir the polenta to ensure a creamy consistency (it will be a little thicker on the bottom). This will result in a polenta that will set up semi-solid in the fridge. If you want a creamier polenta, or grits, use 4 cups of liquid.
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I just made this Beef stew and it was very good. The only change I made was to use 1 cup Burgundy wine and 1 cup Beef broth, instead of two cups beef broth. I will make it again.
https://www.budgetbytes.com/2017/01/instant-pot-beef-stew/
I'm puzzled by the duration - 35 minutes seems fairly long for high pressure. I guess if it turned out tasty, that's what matters!
I'd be worried the vegetables would be too soft - we cook baby potatoes for all of 6 minutes on high (and then let it natural release) - a full IP of whole russets only gets 10 minutes.
Did "twice baked" potatoes tonight. Initial cooking was 10 minutes on High in the IP for those whole russets, natural release, allowed them to cool on a plate for a couple of hours so the skin could dry/set up. Sliced them in half, scooped out most of the potato leaving a shell, mashed the removed parts with butter, cheese, avocado oil, salt, pepper and refilled the shell with the mash. Put them in a convection oven at 350, but they were more heating than browning, so I bumped it up to 400. Came out nicely. I'll try 400 from the start next time and see how long it takes. Probably add some bacon bits as well.
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Love this thread! Here is my contribution. Turkey chili - made it again today. It is awesome!
https://mywifecancook.com/instant-pot-chili/
I usually use 2 cans of tomato soup instead of broth and add a can of black beans also.
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Dirty Boston Baked Beans & Rice
This is two (2x) recipes in one! You can stop at the 'dirty rice mix' section, and have 'Boston Baked Beans & Rice', although I would add more molasses or other sweetener. The bottom half is 'Dirty Rice & Beans'. A spicy cajun inspired recipe from the deep south. Enjoy!.
15 meatless meatballs (Trader Joe's, quartered)
7 cups water
4 cups brown rice
4 cups pinto beans (soaked 1 hour in boiling water)
1/3 cup Marinara sauce
1/3 cup molasses
1/3 cup salsa (optional)
(Optional) A splash each Barbecue sauce, horseradish mustard, & soy sauce
Plus:
Dirty Rice Seasoning Mix:
2 t. cayenne pepper;
1.5 t. ea. sea salt & black pepper;
1.25 t. sweet paprika;
1 t. ea. dry mustard & ground cumin;
1/2 t. ea. dried thyme & oregano leaves.
Combine all in rice cooker (set for brown rice), or pressure-cooker/InstantPot (30min) or slow cooker (check hourly - done when beans are tender and rice has absorbed most/all water).
When cooked, place in plastic 1.5 pint square (or similar) sandwich containers, and freeze. Fills 6 to 7.
Take the containers to work every other day, and store in the office fridge. 2-1/2 weeks of healthy spicy homemade goodness. Enjoy!
1/2 a container = 1 days lunch. Total 12 to 14 lunches. 1 days lunch saves ~$10. Total savings: $120-to-$140
[use white rice or quinoa if preferred, decrease cooking time accordingly]
High or Low pressure for the instant pot? Oddly enough, I actually have all of the ingredients for this recipe and I must try it! (Except the meatless meatballs... but as a carnivore, I'll be subbing in a jar of ham cubes.)
[I'm planning to make this tonight, and by coincidence came across this resurrected thread!]
A: High Pressure for the instant pot. 30 min may seem like a long time, but with brown rice, I give it a little extra time. This recipe has undergone a lot of trial & error to make it really work for the long term.
I posted this hoping others would post their personal recipes in a similar format... Ingredients, cooking time, etc.
All the best! MFB
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I made beef stroganoff (https://fromarvadawithlove.com/2017/08/24/instant-pot-beef-stroganoff/) last week that was really good, and given that I live alone, have plenty of left overs. Ate it all week and still had some left to throw in the freezer. I did it with 2lbs of ground beef (I bought 2 and was too lazy to separate it, plus I like more meat and less carby pasta) and two packets of the onion soup mix (didn't add more salt or pepper). I'm pretty sure that's what I pulled out of the freezer for dinner tonight too.
My favorite is my take on "Mexican chicken," a fairly simple recipe my mom used to always make. Honestly, it's probably quicker to make on the stove top with two or three different pans, but I like the simplicity of the single pot (and the clean up!).
~2lbs of boneless & skinless chicken (I usually use breast, but thighs or another cut should work fine. I don't cut it first, which probably adds more time, but less effort on my part)
1 cup brown rice
1 cup lentils
2 cups water/chicken broth
1 can plain tomato sauce
lots of taco seasoning (cumin, chili powder, garlic powder, onion powder, salt... am I forgetting something? I'm on autopilot now)
Beans (I usually use white and kidney - black beans don't really agree with me)
Corn
The kitchen sink (just kidding)
Throw it all together, mix it all up in the pot, and set on high pressure for ~25 mins. I think last time I cooked this with thick breasts, it may have been a little pink in the middle, so I cut it up and set it for another 5. Takes a looong time to come to pressure since there's so much crap in the pot, but this makes a ton of food. Serve with chips, salsa, sour cream... whatever you want!
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Yum! I look forward to trying some of these especially Turkey chili and Mexican chicken 😀
So far I've made a bbq pulled pork and Mac and cheese, both were delicious. I'm really enjoying the instant pot.
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Recently used it to make corn on the cob, and I'm a convert there. Turned out perfectly.
Pre-husk the corn. 1 cup water and the corn on the trivet. I think it was 4 min high pressure with a quick release, but husband thinks it was 2 minutes then quick. Hmmmm.
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I just noticed there are two Instant Pot Recipes threads going. How does one ask a moderator to merge the two threads?
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PTF since I got an instant pot and want to expand into other cuisines.
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The Instant Pot is on sale today (Monday 10/2/2017) at Amazon.com (Hot Deals).
https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ
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This is my favorite instant pot recipe so far!
http://cookfasteatwell.com/pressure-cooker-chicken-black-bean-and-rice-burrito-bowls/