Instant Pot? (856 views)

I love mine! I have 8 qt. duo. I have had it for at least a year but I think longer. I have only used low setting when I have slow cooked in it or used it for keeping something warm which has maybe been once or twice. While I don't think the low setting is necessary, it is a nice option to have esp. if you do plan on using it like a crockpot and slow cooking. (I don't, in general). I just made an amazing tuscan bean soup in my pot the other day which was so creamy and delicious (but no cream involved!). Enjoy your new toy.

Karen

Barbara,

Below is the link to a blog with the recipe (a variation of another Cook's Illustrated recipe) that I made. It is a Cook's Illustrated recipe and the original calls for pancetta (4-6 oz.) instead of sausage, kale in place of cabbage, and rosemary in place of the oregano. That is the variation that I usually make, but I decided to try this variation this last time (with a few changes). Both are delicious and particularly creamy done in the I.P. My changes: First I have never done it in the oven (except the first time I tried it). I found it tasted fine but just took too long for the beans to get done. I do salt soak the beans, but not sure how much that really does. Anyway, I used Italian turkey sausage and probably more like 12 oz. not 1 1/2#. I sauteed it first in the I.P., then removed it and reserved for later. Next I sauteed the rest of the aromatics minus carrots; then added everything to IP except sausage, carrots, tomatoes, cabbage, and herb (I use rosemary with both variations just cause I love rosemary). I cooked on manual "high" pressure 10 min. I did quick release; then added herb, cooked sausage, cabbage, carrots, and tomato (I do not drain/rinse). Then cooked on high another 10 min. (5-7 min. might have been enough too). After this I let pressure come down naturally 15 min., then vented any remaining pressure. One other thing I always do with this recipe is throw in a Parmesan cheese rind and when the soup is done, I puree a small portion of the soup (~ 2 c.) in my vitamix along with the meltingly soft cheese rind and return it to the pot. This last time I also threw in a few parsnips with the carrots only because I had them. I liked the sweet earthy parsnips with the rosemary but it is not necessary. Hope you enjoy. BTW....when I do the pancetta version, I just throw all in IP except Kale; then cook on high 20 min., do a 15 min. natural release, and add kale at end. You can use saute function a few minutes to wilt kale. Also, I have an 8 qt. IP and this recipe just fits so if your IP is smaller, you may need to cut it in half. Cook's Ill.  also does this as a stew by increasing the greens e.g. 1 # kale/cabbage instead of 1/2# and decreasing liquid by 1 cup.

www.thebittenword.com/thebittenword/2008/02/hearty-tuscan-b.html

Karen