LINKS for Instant Pot, Pressure, etc. (4,014 views)
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Post by Catbatty on Mar 19, 2017 20:55:59 GMT -5
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Post by Catbatty on Mar 20, 2017 18:45:50 GMT -5
I have added a few more links today. Anybody else have any?
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Tina
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Post by Tina on Mar 26, 2017 14:37:56 GMT -5
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Post by Catbatty on Mar 27, 2017 0:09:04 GMT -5
Thanks Tina!!! Exactly!! Love em!!!!!!!!! Awesome!!
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Post by PattiA on Jun 1, 2017 13:48:16 GMT -5
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Post by Catbatty on Jun 1, 2017 14:06:58 GMT -5
YIKES! Talk about inspiring websites! A great find, Patti!!!!! Make-ahead, freeze-ahead, I saw her mention her passion for MASON JARS and her INSTANT POT...and recipes and I haven't even gone through it all yet!!!!!!!  |
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Post by soupandstew on Jun 3, 2017 16:22:25 GMT -5
I could probably find this out if I searched around on the 'net but it's easier to come here. One of the big advances in slow cookers was the removable insert that made cleanup so much easier. Do IP's have a removable liner? I'm intrigued with the IP idea b/c I'm not particularly happy with my slow cooker which cooks way too hot. But I don't want a cleanup nightmare. TIA!
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Post by karenw on Jun 3, 2017 18:06:30 GMT -5
soupandstew,
The instant pot has a removable stainless steel insert. I love mine! Works great. I cook a lot of beans among other things and in 20-25 min. I get a big pot of really creamy yet intact beans.
Karen
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Post by soupandstew on Jun 3, 2017 19:22:17 GMT -5
Thanks, Karen, I think I'm going to invest in one. With my small house, this sounds like a great multi-tasker.
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Post by soupandstew on Jun 7, 2017 16:51:25 GMT -5
I did it! I bought an IP today and even spotted a cookbook "Instant Pot Obsession" that somehow jumped into my bag. I'm going to try it this coming week and really appreciate all the great links everyone has posted.
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Post by Catbatty on Jun 7, 2017 19:34:33 GMT -5
Oh boy! Where did you buy it? 6 qt? My newest that I want to try is corn on the cob. TerryP, at Eat-G group, posted that she didn't even have to remove the outer stuff. It slides right off. I've yet to make potato salad with eggs in pot, too. Nor have I made the bread I intended to. (Comes out more like biscuits, they say.) Cake...not yet either. Been sick for days with cold. I love that there is no fear involved. You try, if not good enuf, you reset...and if not spicy enuf when you open, you add stuff, turn it to Saute for a bit...and or put it on Slow Cooker... I mean...it is the perfect friend when you are trying to make something. I find, if anything, I need to set times lower. If not perfect then, just run it a bit more. I love this dang thing!!!!! I did it! I bought an IP today and even spotted a cookbook "Instant Pot Obsession" that somehow jumped into my bag. I'm going to try it this coming week and really appreciate all the great links everyone has posted. |
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Post by soupandstew on Jun 7, 2017 20:15:33 GMT -5
W-S. We were just at the mall trying to get the steps in and there it was. Yes, 6 qt. That's what finally sold me, that I could tweak time and technique.
Sorry about the ongoing cold. I'm fighting allergies here. The ability to saute was huge for me. Y'all hear me talking about cooking all over the globe and this puppy just might keep up with me in my global adventures.
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Post by soupandstew on Jul 30, 2017 16:45:42 GMT -5
Okay, I know I was pretty whiny about my initial Instant Pot experience and now it's time to say mea culpa. Friday night I made the very best beef tongue ever (yes, I'm the beef tongue person!) and last night I made the best polenta ever. I have to say that, if all I ever cook in the Pot are these two things, my money was well spent. And I'm getting more confident with using it which means I'm looking forward to chili and soup when the weather cools down.
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Post by Becky on Aug 19, 2017 2:55:19 GMT -5
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Post by soupandstew on Aug 19, 2017 20:16:38 GMT -5
Made the Italian Pot Roast from Instant Pot Obsession last night and it was outstanding. Next time I will cut the red pepper flakes in 1/2 for our taste; otherwise it was amazing.
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Post by Catbatty on Sept 16, 2017 17:55:00 GMT -5
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Post by Catbatty on Sept 17, 2017 14:12:47 GMT -5
I've been meaning to ask you: what did u use for the polenta recipe? and what corn meal brand did you use? WE LIVE ON CORN MEAL MUSH. PUT A BIT OF BUTTER ON IT>>>MAYBE SOME CHEESE>>>>and NUKE it. (The leftovers, I mean.) But while it's still hot and goopy, I like it just with butter. Tons of butter. LOL Hubby and I are both addicted. He makes it on the stove top. He has his own method. Refuses to stand there and stir for a half hour. He LEAVES it to cook itself. Oddly enuf, it works. Go figure. Anyway, I've yet to make polenta (corn meal mush) in my Instant Pot. I want to try that!!. THANKS FOR YOUR REPORTS, BTW!!! AND, so happy that you are now in love with your IP!!!  Okay, I know I was pretty whiny about my initial Instant Pot experience and now it's time to say mea culpa. Friday night I made the very best beef tongue ever (yes, I'm the beef tongue person!) and last night I made the best polenta ever. I have to say that, if all I ever cook in the Pot are these two things, my money was well spent. And I'm getting more confident with using it which means I'm looking forward to chili and soup when the weather cools down. |
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Post by soupandstew on Sept 17, 2017 16:17:38 GMT -5
Well, I use the Bellina brand of polenta and make it with unsalted chicken stock instead of water, ratio of 4 cups stock to 1 cup polenta. I haven't used corn meal but can't see why it wouldn't work. Some folks complained about it sticking on the bottom of the liner, but I melted my butter (a good chunk-maybe 2 tbs) first and sort of "toasted" the polenta in that before adding the stock. I bring the mixture to a boil, seal and cook on high pressure 8 minutes with NPR which takes about 20 minutes. Hubby wanted polenta to go with some chicken thighs he was cooking and he used the IP too. Our thing is that we've been trying to replicate the polenta with butter and sour cream we had in Romania 15 years ago and, having discovered that Salvadorean crema is the carbon copy of Romanian, we're pigging out. Leftover polenta can be spread out in a container to firm up overnight and then sliced and sauteed. Great with greens (think cornbread) and supper yummy topped with marinara or sauteed mushrooms and shallots. Also good with eggs, just like grits are. If you do buy polenta, just make sure it's the regular type and not quick cooking.
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Post by Catbatty on Sept 17, 2017 18:17:44 GMT -5
Thanks! I don't think we have Bellina out here in the west...but Bob's is made here...bet it will work. I grew up on fried corn meal mush. Now my husband loves it too. Fry till crisp and the butter while hot. omg omg We make it maybe once a week. I like to keep it in fridge for later nuking. We also buy premade sometimes...slice and fry. Butter.
Never have tried the instant kind. Bet the flavor is blah. btw: I like your idea of sauteeing the dry polenta in some butter first. OH BOY!!! I've got to try this!!!!!!!!!!!!! Thanks again.
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Post by soupandstew on Sept 17, 2017 19:47:15 GMT -5
Thanks! I don't think we have Bellina out here in the west...but Bob's is made here...bet it will work. I grew up on fried corn meal mush. Now my husband loves it too. Fry till crisp and the butter while hot. omg omg We make it maybe once a week. I like to keep it in fridge for later nuking. We also buy premade sometimes...slice and fry. Butter. Never have tried the instant kind. Bet the flavor is blah. btw: I like your idea of sauteeing the dry polenta in some butter first. OH BOY!!! I've got to try this!!!!!!!!!!!!! Thanks again. I love Bob's for everything-best oatmeal and only granola I use. I like the tubes of premade too-so easy to slice, fry and serve with any topping you like. We are big eggplant fans, so cubed eggplants, mushrooms, onions, bell peppers, etc. with marinara on top of sauteed polenta slices, yes! |
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Post by Catbatty on Sept 20, 2017 3:22:58 GMT -5
Well, I tried to make the polenta...using Alber's cornmeal (hey, it's one of the many in our freezer...the only one marked with a NAME on it...so I decided to give it a try first...till I could ask my husband which one is the one he always uses..and left unmarked, of course). I did as you did...and let it boil....a bit...but I think it boiled up all the water...so when I tried to pressure it...nothing much happened. I thought it was ME..something I'd set wrong. Gave up and set it to "porridge'.... and eventually I opened it. Not BAD but not the corn meal mush I've come to expect. (I'm enjoying eating eating it ANYWAY...LOL...butter and cheese and boom o bango...it's good.) SO, next try will be...no boiling it first, at least not too much. I know it needs water...to build up the pressure. I think next time, I'l shorten up the saute time. The cleanup in the IP is SOOOOO easy. The pot is very forgiving. Even the bottom which did have some stuck on after I emptied the pot ... just came right off after a few minutes sitting in hot water. LOVE IT. NO boiling hot, spitting mush all over my arms. |
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sarah
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Post by sarah on Sept 30, 2017 12:37:15 GMT -5
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testkitchen45
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Post by testkitchen45 on Oct 18, 2017 15:54:31 GMT -5
Lots of good inspiration in this thread. I'm especially interested in the IP homemade lunchmeat, b/c the (dreaded) school lunches are soooooooo boring & I need more creativity.
As far as sauteing in the IP: I found out that despite the depth of the 8-quart, a splatter screen is still necessary.
One question: several recipes have you brown the skin-on chicken thighs skin side down in oil, & then flip. No matter where I set the heat, on "high" per recipe or even low or medium, the skins always stick to the bottom & pull off the chicken. The skins get flabby in the pressure-cooking time that comes later anyway, so I'm not sure what's the point of trying to begin the cooking skin side down, or whether I'm doing something wrong?
Trying to figure out what's for dinner tonight. I'm in that weird pre-Thanksgiving mode of trying to clean out the freezer, so I foresee all sorts of unusual food combinations over the next few weeks.
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Post by soupandstew on Oct 18, 2017 21:29:31 GMT -5
I'm going to try some new things in my IP over the next few weeks. It's still a little intimidating because I'm never 100% sure of the timing so I don't dare use it on nights when I have to get to a meeting (which is most nights!). But I'm going to venture into some lentil dishes soon.
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Post by mrswaz on Oct 23, 2017 17:04:05 GMT -5
My mom bought an IP a couple of weeks ago and I've been pestering her as to how it actually works, as I've been going back and forth on whether I want one. Instead of putting up with my pestering, she loaded up the IP into her car and loaned it to me to put through it's proper paces. I'm going to try and cook something in it every day for a couple of weeks to see what I think. First up today is a pot of refried beans. I started with non-soaked beans, so I had to do that step first, and as a result, I don't think the IP is much of a timesaver today. But since they are currently cooking and I'm not having to do a thing other than smell the fragrance of cilantro and garlic, I think it's a good first try. I really appreciate the recipes shared above. The manual doesn't have a whole lot in it that I'm interested in trying, and the FB groups I'm finding aren't very user-friendly. This Chana Masala may go on the menu this week! I'd also love to do a chili, a roast, some oatmeal, maybe a dessert of some kind? I don't want to keep her pot too long, but I want to make a good sampling of dishes that I might use it for on a regular basis. |
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Post by Catbatty on Oct 23, 2017 21:05:17 GMT -5
BECKY! Didn't I ever say THANK YOU? If not, I'm sorry and really: thank you for posting and for sharing. Catbatty |
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Post by Catbatty on Oct 23, 2017 21:12:57 GMT -5
My mom bought an IP a couple of weeks ago and I've been pestering her as to how it actually works, as I've been going back and forth on whether I want one. Instead of putting up with my pestering, she loaded up the IP into her car and loaned it to me to put through it's proper paces. I'm going to try and cook something in it every day for a couple of weeks to see what I think. First up today is a pot of refried beans. I started with non-soaked beans, so I had to do that step first, and as a result, I don't think the IP is much of a timesaver today. But since they are currently cooking and I'm not having to do a thing other than smell the fragrance of cilantro and garlic, I think it's a good first try. I really appreciate the recipes shared above. The manual doesn't have a whole lot in it that I'm interested in trying, and the FB groups I'm finding aren't very user-friendly. This Chana Masala may go on the menu this week! I'd also love to do a chili, a roast, some oatmeal, maybe a dessert of some kind? I don't want to keep her pot too long, but I want to make a good sampling of dishes that I might use it for on a regular basis. How FUN, MrsWaz. You are a brave and adventurous lady! I can't wait to see what you create with the IP.  |
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testkitchen45
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Post by testkitchen45 on Oct 30, 2017 9:02:38 GMT -5
Disclaimer: these links are UNTRIED, but boy, do they sound good! I'll try soon & report back. On another board I'm on, someone shared a link to an IP version of the Starbucks sous vide egg bites: IP egg bitesWhen she shared this, I got curious, being the owner of a sous vide, and found the sous vide version: Sous Vide egg bitesFunny how the power of suggestion works. I've never heard of these egg bites, and now I can't wait to try two versions of them.  |
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Post by mrswaz on Oct 30, 2017 16:20:38 GMT -5
So in one week's time I made: Refried Beans Spinach Chicken Alfredo Beef Chili Creamy Rice Pudding Roasted Chicken Chicken Bone Broth I've decided I really like the IP. Although, I'm dismayed that the seal ring has retained the odors from cooking chili despite scrubbing it several times with hot soapy water, as well as baking soda. I really wanted to try a curry in the pot, but my parents are not curry fans, and I better not return their IP smelling of curry. I want a bigger one though, as this is 6 quart, and I think I'd prefer the 8 quart. I noticed that Costco has their own version of an IP and I'm considering trying that one since Costco has such a generous return policy if I decide I don't like it. |
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Post by PattiA on Oct 31, 2017 9:28:40 GMT -5
Mrswaz, The gasket retaining odors is typical of most pressure cookers. It is frustrating. For both my stoveop and IP pressure cooker, I store the pot with the cover upside down (as opposed to locked on) on top of the pot. If you want to play more with your parents' pot, you could buy them a new gasket before you return it. I use my IP often enough that I store it on the counter. I have the glass top stored upside down in the pot so the handle is inside the IP pot, then I sit the IP top upside on top of of that. It is not elegant, but it works for me. How I wish I had an appliance garage!
I did just see this tip. I haven't tried it. The Instant Pot® sealing ring is made from food grade silicone. Silicone may pick up food odors during cooking. To remove the odor, try the following: Steam Clean: add 2 cups of water or white vinegar and cut-up lemon rind, run the Steam program for 2 minutes with the sealing ring in position.
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