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Who loves their Instant Pot?

Old 01-12-20, 07:24 PM
  #26  
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I love our Instant Pot and use it at least twice a week. Often for stews, root vegetables, dried beans, and soup. My favourite recipe is a tie between pulled pork and cheesecake. Although I've only made cheesecake a few times since we bought the IP.
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Old 01-12-20, 08:16 PM
  #27  
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Originally Posted by Baboo View Post
hard boiled eggs are my favorite 6 minutes high pressure 5 minutes natural release then at least 5 minutes in an ice bath works a treat every time.
​​​​Good Good to hear... I'm trying that next.
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Old 01-13-20, 10:26 AM
  #28  
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Originally Posted by Baboo View Post
I put 1 cup of water in bottom of 6 quart pot then set wire rack/trivet on pot with feet down so water is below it, place eggs on trivet not touching each other. Cook for 6 minutes on high pressure then natural release for 5 minutes then manual release. If you don’t do 5 minutes natural release they won’t be done. Foods are still cooking during natural release.
The ice bath is very important also. The main advantage this has over stove is less tending and the eggs peel like nothing I have ever seen.
Thanks for the detail, I will try that tonight, as the egg carton I keep at work with soft-boiled eggs for instant ramen is currently empty!
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Old 01-13-20, 10:27 AM
  #29  
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Originally Posted by Zinger View Post
You might have to divide this to the size of your pot

Texas no beans chili. That means don't put beans in it !
-----------------------------------------------------------
Shred about 7 lb Elk, beef or half venison/half beef.....I like it lean. Brown it some in the oven first.
Chop about 4 yellow and 4 white onions
Dice 4 or 5 jalapenos
Boil all that in some salted water with a Corona beer in it and throw in some beef broth. Corona works good in this kind of chili.
-------------------------------------------------------------
Then throw in these pre-mixed spices and 6 oz tomato paste:
About a lb of McCormick chile powder (It often comes in 18 oz containers. Yeah that's a lot of chile.....That's why they call it chili.) Powder chili will also drown out the gamey taste of vennison.
about 2 or 2 & i/2 oz Cumin powder (aka comino)
about 1 & 1/2 oz garlic powder
tablespoon coriander
teaspoon paprika
half teaspoon Cayenne (Easy with this !!!! )
--------------------------------------------------------------
Simmer & stir about every 40 minutes. Don't stir it too often. The secret to good chili is to not stir it too often. Add some Corona, tomato sauce, chili or jalapenos as desired.
'Oven'? 'simmer'? 'stir'? Sounds tasty, but I think you're in the wrong thread
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Old 01-13-20, 10:27 AM
  #30  
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Originally Posted by cyclokitty View Post
I love our Instant Pot and use it at least twice a week. Often for stews, root vegetables, dried beans, and soup. My favourite recipe is a tie between pulled pork and cheesecake. Although I've only made cheesecake a few times since we bought the IP.
Wait cheesecake? How does that work in an Instant Pot?
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Old 01-13-20, 12:42 PM
  #31  
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Originally Posted by RubeRad View Post
'Oven'? 'simmer'? 'stir'? Sounds tasty, but I think you're in the wrong thread
Pressure Cooker . . . One of them things you put charcoal in and find a grill to replace the lid with ain't it?

I guess I was thinking it works like a big crock pot and you could take the lid off to stir it . . . nevermind
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Old 01-13-20, 01:42 PM
  #32  
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Originally Posted by Zinger View Post
Pressure Cooker . . . One of them things you put charcoal in and find a grill to replace the lid with ain't it?

I guess I was thinking it works like a big crock pot and you could take the lid off to stir it . . . nevermind
You can, but not at the same time as pressure cooking. You can also sauté in it before adding sauce but it’s kind of wimpy for more than a pound of loose meat like that. Mine is a 6 quart model and 7 pounds of anything would definitely be too much

Last edited by Darth Lefty; 01-13-20 at 02:04 PM.
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Old 01-13-20, 01:50 PM
  #33  
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It would be kind of like buying a sous vide and cranking it up to 212 to boil your pasta in
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Old 01-19-20, 06:51 PM
  #34  
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Originally Posted by RubeRad View Post
Wait cheesecake? How does that work in an Instant Pot?
You'll need a springform pan but it's really simple. My fav cheesecake recipe
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Old 01-20-20, 09:53 PM
  #35  
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Had a chance to use the sauté setting. If you like brown rice pilaf, turns out that is a great place to start...
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Old 01-25-20, 03:07 PM
  #36  
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Two split chicken breasts with bone in.
Approx 1 to 1.25 pound each. Add a minute or two if they are bigger, and extend the cooldown time.
1 1/4 to 1 1/2 cup water.
put chicken on the rack in the pot.
8 minutes pressure.
8 minutes cooldown, then release any final pressure. It's okay to leave it longer, maybe 20 minutes.
cool off before carving, of course.
These come out great every time, and the broth in the bottom is good, too.
"They say" that washing off chicken before cooking doesn't help. So now they go direct from the package into the pot. Set the timer, and come back 15 minutes later. Easy!

Dried beans!
Old, dried out beans can take minutes longer. If the beans are a bit too crunchy, not quite done, I've had good luck with closing the lid back, doing 2-3 min pressure, 10 min cooldown, and test again.
I never like the results with 1-hour soak methods. I always soak overnight.

Garbanzos are sooo much better than their canned version. Tastier and better texture. Cheaper too.
18 minutes pressure. 15 minutes cooldown.

Black beans: around 22-26 minutes, 20 min cooldown.
Black eye peas: 18 minutes + 15 cooldown. These are very good, nice flavor and texture. An interesting change.
"15 bean" soup mix -- good. I now make my own mix, with more garbanzos, white beans, pintos, black eye peas, etc, and fewer lentils. I usually cook some black beans separately so they are fully cooked and the others aren't overcooked. A small batch of black beans, take them out, cook the rest of the mix. Soup: a can of tomatoes. saute onions, carrots, peppers, kale or chard, etc. Add the cooked bean mixture. It's more like a stew than a soup. It takes a while, I make a lot at once.

Lentils: not easier than stovetop, I don't do these in the pot.

Hummus
garbanzos with 25 minutes pressure to get them extra soft. Cool. Add chopped garlic cloves before cooking!
To taste:
Fresh lemon juice
Olive oil
Tahini paste
Cumin
Garlic--best cooked with the beans.

Blend together.

Last time: 1 cup garbanzos+ 2 small garlic cloves chopped. To blend: the beans, 1/2 med lemon's juice. 3+ tbsp tahini, to taste. approx 1 tsp cumin, some black pepper.

Options:
cooked diced red pepper.
Sweet potato -- I tried the bright red ones.
etc

Last edited by rm -rf; 01-25-20 at 03:13 PM.
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Old 01-25-20, 11:40 PM
  #37  
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Whopper

Drive to Burger King
Order whopper
🍔
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Old 01-27-20, 10:02 AM
  #38  
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Originally Posted by Goofball View Post
Drive to Burger King
Order whopper
🍔
No pressure

(I would never go to a BK or McD. I have been seen in the occasional Carl's Jr or In-n-Out)
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Old 01-27-20, 10:08 AM
  #39  
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Originally Posted by rm -rf View Post
Two split chicken breasts with bone in.
Approx 1 to 1.25 pound each. Add a minute or two if they are bigger, and extend the cooldown time.
1 1/4 to 1 1/2 cup water.
put chicken on the rack in the pot.
8 minutes pressure.
8 minutes cooldown, then release any final pressure. It's okay to leave it longer, maybe 20 minutes.
cool off before carving, of course.
These come out great every time, and the broth in the bottom is good, too.
"They say" that washing off chicken before cooking doesn't help. So now they go direct from the package into the pot. Set the timer, and come back 15 minutes later. Easy!
Thx for all this rm -rf, this is helpful! I actually made 5 boneless thighs from frozen the other day. They were on the rack with 1c water underneath, 12min pressure. It was a little much, because the plan was to saute them after to get a nicer texture and add a grillin sauce. Shoulda taken a few minutes of pressure off.

Thx also especially for hummus. I have made a bunch of batches of hummus using the old-school pressure cooker I bought from the SA. Those were like 40min of pressure to get them extra soft, but I'm glad to know the IP can get the job done in 25min. And I guess also without the mess. I had to learn the hard way to boil off the foam before sealing up -- does the IP need to do that too? Do you soak the garbanzos overnight first?

I like to make hot hummus. The best I think is chipotle (1 can chipotle en adobo blended in with 1lb dry garbanzos and all the tahini and stuff), but I have also made habanero and ghost.
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Old 01-27-20, 10:08 AM
  #40  
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Originally Posted by cyclokitty View Post
You'll need a springform pan but it's really simple. My fav cheesecake recipe
Cool thanks! We do have springform pans, had them for years and they've been used like 3 times. Maybe we'll use them more (and I'll get fatter)!
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Old 01-27-20, 10:10 AM
  #41  
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Originally Posted by McBTC View Post
Had a chance to use the sauté setting. If you like brown rice pilaf, turns out that is a great place to start...
So yesterday I made some Israeli/Pearl couscous, but not in the IP just boiled in a regular pot. And a whole layer burned to the bottom of the pot, it was a mess. I was thinking of using the rice cooker next time. But also I read somewhere that you can toast the couscous in oil for a bit before adding liquid, I bet that would help.
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Old 01-28-20, 12:11 PM
  #42  
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Originally Posted by RubeRad View Post
So yesterday I made some Israeli/Pearl couscous, but not in the IP just boiled in a regular pot. And a whole layer burned to the bottom of the pot, it was a mess. I was thinking of using the rice cooker next time. But also I read somewhere that you can toast the couscous in oil for a bit before adding liquid, I bet that would help.
Appapparently, it only takes 5 minutes to cook couscous whereas it's 40 minutes to cook brown rice, compared to Instant Pot-- 22 minutes plus 5 - 10 minutes set time. But, at least in my limited experience... pressure-cooked brown rice just taste better then when cooked on the stove top.
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Old 01-31-20, 11:51 AM
  #43  
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Been looking at the staggering amount of "Do-Everything" pots, versus a mid or upper level rice cooker...mainly for rice, dried legumes, split peas, steel cut oats, etc. After looking into the rabbit hole of pots, I'm leaning back towards rice cookers...partly since they take up less room, and they're less complex--less to go wrong. Probably a Zojirushi.

The Instapots seem to be analogous to the iMacs/Iphones. There's a crapton of accessories and support out there. The competitors are the Androids...plenty of uncertainties, though there may be some superior pots.
#paralysisbyanalysis
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Old 01-31-20, 07:52 PM
  #44  
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I have had one for a couple of years. I was wary at first as there are those gadgets that are the new fad, and 6 months later end up at tag sales. The Instant Pot is not one of those and is terrific. I use it regularly. It is simple to use and you can make terrific meals in it. I can make dishes that are fantastically flavorful in a fraction of the time it takes on the stove or in the oven. You can throw together a dish after work with little effort. I would check out some of the recipes here

https://www.seriouseats.com/roundups...cooker-recipes

That site is a great go to for cooking in general, but their pressure cooker recipes are amazing.
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Old 01-31-20, 11:25 PM
  #45  
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For all you math wiz kids, and I know there's a few here that like to dabble in complex math, here's a formula ...

IP = 420

where,
IP is instant pot
420 is the time of day, pm.
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Old 02-01-20, 06:40 PM
  #46  
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I don't have an instant pot, but have cooked many recipes created by Kenji Lopez-Alt. He knows what he is doing and his recipes create great flavors with depth, balance complexity and brightness and he explains why which is great for learning and adapting. Some have some fussy steps and may need ingredients that you normally don't have, but they are worth it.

These are his and other just as trust worthy 'food lab' pressure cooker / pot recipes. I would trust most any of them and they have comments too which can be useful to fine tune based on others experience. If you eat pork I'd try his green chile recipe. I make his similar green chili recipe but in a Dutch oven in a 225F oven for 3hrs. (except I use hatch chiles since I can get them easily instead of his substitutes)

Last edited by noisebeam; 02-01-20 at 07:08 PM.
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Old 02-01-20, 10:54 PM
  #47  
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I had a pot full of crock but I gave it to my niece who doesn't seem to mind that. Making sammiches for the game.
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Old 02-03-20, 01:23 PM
  #48  
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etw, noisebeam, thx for pointing to seriouseats/Kenji Lopez-Alt. I have enjoyed that site before, and will mine it for pressure cooker recipes!
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Old 02-03-20, 05:56 PM
  #49  
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I got an IP for Christmas and have made a few things so far (jambalaya, Chinese style chicken thighs, etc).

This is a pretty good site. https://www.dadcooksdinner.com/press...-recipe-index/
I've used several of his rotisserie recipes previously to great success.

I plan to give this one a go tomorrow.
https://www.dadcooksdinner.com/press...aby-back-ribs/
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Old 02-05-20, 10:56 AM
  #50  
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Originally Posted by colorider View Post

I plan to give this one a go tomorrow.
https://www.dadcooksdinner.com/press...aby-back-ribs/
Gotta say this turned out really good. Yummy ribs in an hour not bad for a weeknight.
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