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Post by Catbatty on Mar 26, 2021 15:17:24 GMT -5
Our 6 quart has become so useful that we keep it on the counter. I have tried putting it away, but it ends up right back up there.
We no longer use stove's top for many vegetables, for example: potatoes, corn on cob, broccoli, artichokes, cauliflower. No stove top for rice. Hard boiled eggs.
I have yet to try it on beans or pasta.
What about you all? Still using?
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Post by karenw on Mar 26, 2021 19:29:42 GMT -5
Catbatty
I don't keep mine on the counter but I do use it a lot still and still love it. I do a lot of beans in mine and love it for this purpose. Also great for chicken stock, rice, ribs, other long cooking grains that I use like hominy, wheat berries etc... I have an 8 qt. which I love for stocks.
Karen
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Post by PattiA on Mar 26, 2021 20:49:39 GMT -5
My stand mixer, food processor, and Vitamix live in the pantry cabinet. The IP is used way more often than those and lives on the countertop. Yogurt, beans, stock, mashed potatoes, and many dinners.
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Post by Catbatty on Mar 27, 2021 10:07:24 GMT -5
Ladies, I am very interested to learn of your BEAN making experiences in the IP. I've never. We love BEANS! Thanks for sharing any info you might want to.
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Post by karenw on Mar 27, 2021 18:33:33 GMT -5
Beans-Soaking optional but I like to as i think they do cook more evenly after a soak. In the pot with water to cover and salt. I usually also throw in garlic and bay. Then, depending on the bean and whether or not they have been soaked, about 20 min. on high. Quick release or let sit 10 min., then quick release. If they are not yet done, you can simmer in the pot but I have discovered that there is a lot more carry over cooking in the IP than on the stove because of all the heat that is retained in the unit afterward so often if I just keep the pot in the housing unit, it finishes by carry over cooking. If I want to do a hummus or something where I want a really soft/creamy bean, I may add 1/2 t. baking soda in the beginning, too.
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traildoggie
Politicos
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Post by traildoggie on Apr 4, 2021 11:24:24 GMT -5
I had high hopes for the IP and brown rice. I live part time at sea level and part time at 5500 feet, and rice takes a long time to cook there. I even have a brown rice button on mine. still turns out much better on stovetop. I've tried adding more water so it can cook longer but the texture never turns out right. I like Lundberg rice best. usually I make a cup of rice at a time. Ive considered that the pot size 6 qt maybe the rice is spread too thin at the bottom of the pot? sometimes it scorches or ends up gritty. rice is one of the main things I bought an IP. it doesn't work right for it. Ideas?
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Post by PattiA on Apr 4, 2021 13:46:55 GMT -5
Traildoggie, maybe using the pot in pot method of cooking in the IP would work for your 1 cup of rice. I've only read about it, haven't tried it, but it came to mind as something to try. The only program button I use on my IP is the one for yogurt. Everything else I cook using the manual button and setting the time.
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Post by PattiA on Apr 4, 2021 13:55:31 GMT -5
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traildoggie
Politicos
I have made 494 posts
Right now I'm Offline
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My gender is Female
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Post by traildoggie on Apr 4, 2021 14:24:35 GMT -5
I've adjusted the cook time myself. (At first I didnt notice the "brown rice" button) If rice wasn't done, added a little more water and gave it a few more minutes. so it's edible but not like on stove top. I'm not sure how long it will take at 5500 feet if it takes 45-55 min at sea level. elevation changes ....hard to know what to expect. so far I've used instant brown rice there. I'll look for pot- in -pot directions.
DH likes hard cooked eggs, so I do them in the IP warm to room temp. cook 5 min on pressure, let decompress naturally, then 5 min in ice water. works fine. easy to peel.
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