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Who loves their Instant Pot?

Old 01-08-20, 10:26 AM
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Who loves their Instant Pot?

Hey y'all, got an Instant Pot for xmas, and looking for all your favorite recipes.

Haven't made much yet: plain pinto beans (twice), split pea&ham soup (using the xmas ham bone), and mushroom barley risotto (because I had pearled barley around, but not arborio rice)

What do you like to make?

Do you have any tips for speeding up non-pressure recipes by adapting them to Instant Pot?
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Old 01-08-20, 12:30 PM
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Shredded chicken breast come out very tender. There are many recipes online.
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Old 01-08-20, 12:57 PM
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I know, too many recipes online, it's overwhelming. For those specific things I made, it was helpful to find instant pot recipes already, but I'd like some more specific recommendations from a smaller group
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Old 01-08-20, 07:37 PM
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We received one as a gift for Christmas as well, and it sure does cook silly fast. Hard boiled eggs were more like soft boiled eggs, so we continue to do them the old tried and trued way. Chicken comes out freaky tender, even the steroid riddled cheap stuff. Cooks rice super fast, but unfortunately it does not clump as well as rice done the old way, so it is tough for those using sticks. I like it, my wife gets a kick out of it when it lets off the steam.

Suggestion: Do not place under overhead cabinets. The steam will not do the cabinets any good.
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Old 01-09-20, 10:19 AM
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Yeah, I also saw how it shot steam right under my cabinets and moved it out more into the open (when steaming)

Soft-boiled eggs is perfect for adding to ramen (I make instant ramen almost every day for lunch) -- how long did you do them?
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Old 01-09-20, 10:57 AM
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I just melt a slab of paraffin and add in a chain, simmer, stir, and pull it out and then let it cool. Keeps me going for weeks.
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Old 01-09-20, 11:03 AM
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lol, do you serve that on rice?
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Old 01-09-20, 11:24 AM
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Originally Posted by TiHabanero View Post
Suggestion: Do not place under overhead cabinets. The steam will not do the cabinets any good.
I don't have a choice. Surfaces are under low hanging cabinets and the cord is too short to twist around so the vent is not under the cabinets.

I haven't done a whole lot in mine. It was last Christmas, 2018, that I got mine. I do make Stuffed Pepper Soup all the time in it, but that's about it as I can't really afford the ingredients to cook anything.

Other than the many batches of soup, I've done a rigatoni/penne pasta meal and some country style ribs that weren't actually the country style ribs that I'm accustomed to. The rigatoni was from Pressure Luck, give it a google. Website and Youtube channel. It was a huge hit with my 2 girls. The ribs were terrible because they were the off cuts of actual ribs and not shoulder cut into riblike strips like I was expecting.

I mainly use it to boil water for spaghetti because I only have a single burner and 2 cast iron pans that work on the induction burner. Spaghetti is something you can cook in it all at once and supposedly it comes out great, but when I cook spaghetti, I cook a 3 lb. box at a time because I freeze lunches for work (I eat a LOT of spaghetti.)

Definitely check out Pressure Luck website. His Youtube channel. I'm also on his Facebook group, I think he is the one that runs it. Everything I've seen on his site/channel looks absolutely fantastic, and as I said, I made 1 thing of his and it was indeed fantastic.
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Old 01-09-20, 11:34 AM
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I'll stick with my presto hot dogger
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Old 01-09-20, 11:51 AM
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Originally Posted by mrodgers View Post
I don't have a choice. Surfaces are under low hanging cabinets and the cord is too short to twist around so the vent is not under the cabinets.

...

Definitely check out Pressure Luck website. His Youtube channel. I'm also on his Facebook group, I think he is the one that runs it. Everything I've seen on his site/channel looks absolutely fantastic, and as I said, I made 1 thing of his and it was indeed fantastic.
Thanks, I will check that out!

For your cabinets, maybe consider stapling some saran wrap underneath so steam moisture will be blocked and eventually just drip down where you can easily wipe it up with a sponge. And/or use an extension cord so you can move the Instant Pot to the floor for the 30sec that it steam-releases
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Old 01-09-20, 03:14 PM
  #11  
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Originally Posted by mrodgers View Post
I don't have a choice. Surfaces are under low hanging cabinets and the cord is too short to twist around so the vent is not under the cabinets.
We have same problem. A galley kitchen with limited counter space. Add to that, they mandated a cord length restriction for countertop appliances years ago. We have same issue with our crockpot. Solution is simple though, get the shortest extension cord, of the correct gauge, problem solved. Just be careful with any excess cord.
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Old 01-09-20, 04:27 PM
  #12  
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Originally Posted by TiHabanero View Post
We received one as a gift for Christmas as well, and it sure does cook silly fast. Hard boiled eggs were more like soft boiled eggs, so we continue to do them the old tried and trued way. Chicken comes out freaky tender, even the steroid riddled cheap stuff. Cooks rice super fast, but unfortunately it does not clump as well as rice done the old way, so it is tough for those using sticks. I like it, my wife gets a kick out of it when it lets off the steam.

Suggestion: Do not place under overhead cabinets. The steam will not do the cabinets any good.
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.
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Old 01-09-20, 04:31 PM
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Do you know what happens if you do quick release? Does that crack the eggs or leave them less done or something?
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Old 01-09-20, 04:42 PM
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I really like mine. After reading many recipes I have become quite leery of them, especially the ďdump and goĒ ones. A whole industry has sprung up around the pots, many of the people writing recipes are doing it for extra money and really arenít very good at cooking. I usually just modify the current recipes I use and enjoy the not having to babysit a simmering pot for hours. I donít usually cook anything with meat and veggies together, just cook meat then add veggies after it cooks using sautť function. This avoids mushy veggies. You can figure times out from the chart that comes with it. I

Its a great time saver for me.
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Old 01-09-20, 05:00 PM
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Originally Posted by RubeRad View Post
Do you know what happens if you do quick release? Does that crack the eggs or leave them less done or something?
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 donít do 5 minutes natural release they wonít 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.
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Old 01-09-20, 05:34 PM
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Originally Posted by mrodgers View Post
I don't have a choice. Surfaces are under low hanging cabinets and the cord is too short to twist around so the vent is not under the cabinets.

I haven't done a whole lot in mine. It was last Christmas, 2018, that I got mine. I do make Stuffed Pepper Soup all the time in it, but that's about it as I can't really afford the ingredients to cook anything.

Other than the many batches of soup, I've done a rigatoni/penne pasta meal and some country style ribs that weren't actually the country style ribs that I'm accustomed to. The rigatoni was from Pressure Luck, give it a google. Website and Youtube channel. It was a huge hit with my 2 girls. The ribs were terrible because they were the off cuts of actual ribs and not shoulder cut into riblike strips like I was expecting.

I mainly use it to boil water for spaghetti because I only have a single burner and 2 cast iron pans that work on the induction burner. Spaghetti is something you can cook in it all at once and supposedly it comes out great, but when I cook spaghetti, I cook a 3 lb. box at a time because I freeze lunches for work (I eat a LOT of spaghetti.)

Definitely check out Pressure Luck website. His Youtube channel. I'm also on his Facebook group, I think he is the one that runs it. Everything I've seen on his site/channel looks absolutely fantastic, and as I said, I made 1 thing of his and it was indeed fantastic.
Another vote here for Pressure Luck even if you,donít like a particular recipe his technique and cooking methods are good.
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Old 01-09-20, 05:39 PM
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I bought them for my daughters a year ago, they claim to love them.
One daughter is vegan, the other vegetarian so I wouldn't know what they prepare in them.
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Old 01-09-20, 07:47 PM
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RubeRad, I boiled the eggs as the poster described above, but had less than satisfactory results. Put them back in and boiled for another 5 minutes, but instant release after. Helped, but not enough to convince me to keep going this way. Back to the pot of boiling water for eggs.
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Old 01-09-20, 08:34 PM
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We just got one... the R2-D2 edition. Enjoying it so far. I have a gas cook top that came with the house that looks fancy but is inexplicably anemic. Iím glad to have something to supplement it. Have not decided how it fits in my kitchen ecosystem yet... it makes rice but donít I also want to make an entree?
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Old 01-09-20, 08:43 PM
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Originally Posted by TiHabanero View Post
RubeRad, I boiled the eggs as the poster described above, but had less than satisfactory results. Put them back in and boiled for another 5 minutes, but instant release after. Helped, but not enough to convince me to keep going this way. Back to the pot of boiling water for eggs.
Sorry It didnít work for you this method works for me. Itís not really my recipe just pretty standard way people cook hard boiled eggs in an instant pot. There may be something wrong with your pot, I know of 3 different people using his method with good results. In the future Iíll keep,my advice to myself.
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Old 01-10-20, 02:02 PM
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Baboo, not your fault the things don't cook right. The method is one that our son provided and uses at his home with success. No big deal as we have been doing eggs the old fashioned way for decades. To withhold your advice from someone seeking input is a disservice to the one seeking advice!
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Old 01-11-20, 06:09 AM
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Originally Posted by RubeRad View Post
I know, too many recipes online, it's overwhelming. For those specific things I made, it was helpful to find instant pot recipes already, but I'd like some more specific recommendations from a smaller group
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.
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Old 01-11-20, 04:29 PM
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get a nice pork butt and cut it up in several pieces. Put a little olive oil in pan and sautee the pieces for about 2 minutes a side. Then add some chicken broth and high pressure for about an hour. Then take out and get a hand mixer and shred that super tender pork and eat.
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Old 01-11-20, 08:24 PM
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I'm a big fan of the Instapot as well as the crockpot. My wife is a great cook! I do try to help out with cooking some, and these are my go-to appliances. The crockpot let's me do whatever early and I'm done. The instant pot let's me do "something" closer to mealtime but fairly quickly. My incentive is our rule. He/she who cooks gets a pass on clean-up.
Anyway, here's a good source. I like this site because it has good recipes period, but also it allows printing to PDFs to save on our Kindles.
https://www.allrecipes.com/recipes/2...g/instant-pot/
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Old 01-11-20, 09:48 PM
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You know they legalized that here...
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