LINKS for Instant Pot, Pressure, etc. (3,920 views)
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Post by mrswaz on Oct 31, 2017 10:06:04 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. Ha! That's exactly how I have this pot sitting on my counter- lid upside down. If I owned one, that's probably where it would live unless I needed the space for something else. Thank you very much for the tip on cleaning it! I'm returning the pot tomorrow, so I will try the steam clean option today. I happen to have a lemon on hand and everything. |
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Post by soupandstew on Feb 19, 2018 20:21:07 GMT -5
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Post by soupandstew on Apr 14, 2018 10:44:34 GMT -5
Made This Old Gal's Pressure Cooker Balsamic Ginger Chicken last night and it was wonderful. I put the chicken in the marinde at noon and all I had to do was throw it in the pot at dinner time. And before anyone asks, no you don't need more liquid. The chicken releases enough together with the marinade. We served it with rice and a spinach/mushroom/sugar snap pea salad. thisoldgal.com/pressure-cooker-balsamic-ginger-chicken/
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Post by Catbatty on Apr 14, 2018 14:28:35 GMT -5
Wow. You are really USING THAT THING! And having great results, too. I'm so happy.   Made This Old Gal's Pressure Cooker Balsamic Ginger Chicken last night and it was wonderful. I put the chicken in the marinde at noon and all I had to do was throw it in the pot at dinner time. And before anyone asks, no you don't need more liquid. The chicken releases enough together with the marinade. We served it with rice and a spinach/mushroom/sugar snap pea salad. thisoldgal.com/pressure-cooker-balsamic-ginger-chicken/ |
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Post by soupandstew on Apr 14, 2018 16:35:16 GMT -5
I'm getting much bolder about adjusting the cook times so I'm happier with the results. I have a friend who's a fearless cook and she's already modified many of the popular recipes to reduce the fat and sodium content, and to produce less mushy results. When I make this one again, I'll reduce it to 4 minutes at high pressure with the 10 minute NPR. The garlic, ginger, honey, mustard and balsamic vinegar marinade was nifty. I think that would make a good marinade for pork as well, either for the IP or the oven. I actually used an apple balsamic I had in my pantry. There's a booth at my farmer's market with local speciality vinegars and I'm a sucker for them. I also might reduce or eliminate the ginger and use a pomegranate molasses in lieu of honey.
I don't know if I'm just lucky but I haven't had the problems so many folks talk about in the IP Facebook community - burn notices, not coming to pressure, etc. A lot of the folks reporting issues have the Ultra so it may be a production issue. I don't even have a smelly ring problem but then I wash the lid (complete with ring) in the dishwasher.
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Post by mrswaz on Sept 10, 2018 12:17:10 GMT -5
Has anyone found any GREAT cookbooks that feature the IP?
We bought a house this summer, and my mom bought me the 8 quart for a housewarming gift. I am loving it as much as I thought I would, but I really wish that someone would come out with a really good cookbook. Apps and web links and FB pages are all well and good, but they're just not the same as cozing up with a real cookbook and planning out a menu.
The other night I made a super simple salsa pork loin that started with a frozen loin- other than needing more salt, I could not believe I started with a frozen roast and it was ready to eat in an hour or so. Last week I tried baby back ribs and it shocked me that they really were fall off the bone in 30 minutes.
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Post by PattiA on Sept 10, 2018 18:20:54 GMT -5
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Post by mrswaz on Sept 11, 2018 13:18:54 GMT -5
Yes! Thank you, that's along the lines of what I'm looking for. Cookbooks written by established recipe writers and cookbook authors. |
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Post by soupandstew on Oct 1, 2018 17:02:59 GMT -5
I made this gumbo Saturday and loved it. We chose a pecan-smoked garlic sausage in place of the andouille because we don't like any heat in our gumbo. The result was excellent. NOTE: this does fill a 6 qt. and takes a long time to come to pressure so start dinner early. www.favfamilyrecipes.com/instant-pot-gumbo/ |
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Post by soupandstew on Nov 11, 2018 13:15:15 GMT -5
I made TwoSleevers Chicken Curry with Spinach and Yogurt and it was wonderful! For our taste, we cut the turmeric and garam masala back by 1/3 and eliminated the cayenne. It was super easy because I blended the yogurt sauce earlier in the day and refrigerated it until dinner time. We'll definitely repeat this one. twosleevers.com/last-use-soup-button-instant-pot-chicken-curry-spinach-yogurt/ |
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Post by beth on Jan 12, 2019 11:45:46 GMT -5
Am I the only one totally confused about where to best post something? Forgive the repeat again if this is not the right place -- admins, you can delete if not the right place, but h ere is that model comparison again. It was the best side by side info I found and thoguht it was very helpful. Then, I can go back and see what you are all cooking.
www.hippressurecooking.com/which-instant-pot-model-is-right-for-you/Note from Admin: THANKS BETH FOR THIS LINK TO FANTASTIC REVIEW/COMPARISON OF IP's. AWESOME. |
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Post by beth on Jan 12, 2019 11:49:36 GMT -5
Has anyone found any GREAT cookbooks that feature the IP? We bought a house this summer, and my mom bought me the 8 quart for a housewarming gift. I am loving it as much as I thought I would, but I really wish that someone would come out with a really good cookbook. Apps and web links and FB pages are all well and good, but they're just not the same as cozying up with a real cookbook and planning out a menu. The other night I made a super simple salsa pork loin that started with a frozen loin- other than needing more salt, I could not believe I started with a frozen roast and it was ready to eat in an hour or so. Last week I tried baby back ribs and it shocked me that they really were fall off the bone in 30 minutes. Care to share the recipes or links? One reason I almost didn't give my son and IP for Christmas was that the books I saw didn't seem like much that he would care to cook. Salsa Pork loin sounds like something he might like -- and teacher budget friendly when the pork loins go on sale for $1/lb. He loves ribs too -- though growing up in Texas, his idea of ribs is something slow cooked on a grill for several hours and then sauced with barbecue sauce. I wonder if he can branch out.  |
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Post by beth on Jan 12, 2019 11:55:16 GMT -5
Made This Old Gal's Pressure Cooker Balsamic Ginger Chicken last night and it was wonderful. I put the chicken in the marinde at noon and all I had to do was throw it in the pot at dinner time. And before anyone asks, no you don't need more liquid. The chicken releases enough together with the marinade. We served it with rice and a spinach/mushroom/sugar snap pea salad. thisoldgal.com/pressure-cooker-balsamic-ginger-chicken/ Soups, do you think it would be too much if you put the chicken in the marinade the night before? Or early in the morning? |
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Post by beth on Jan 12, 2019 12:38:27 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. Could you share the recipe or source for the Spinach Chicken Alfredo? |
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jayh
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Post by jayh on Jan 12, 2019 14:50:03 GMT -5
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.
Sorry for the necro post but I saw this quoted and wanted to comment. I've read tons of stuff on how to get rid of the smell. Most people eventually just try to contain it, storing the rings in heavy zip-locs in the garage. Buried in the middle of a very long thread somewhere I found one post that caught my attention.
The poster said he'd discussed the issue with a friend who is a chemist. The chemist said the problem is due to molecules of what's being cooked being forced under pressure into the soft silicone ring. The smell is from those molecules slowly escaping -- out-gassing -- because the pressure has been reduced. He suggested helping this process along by pressure cooking the ring submerged in water. This will force water into the molecular holes in the ring, forcing out those food molecules that have been trying to get out on their own. The recommendation was to fill the pot with enough water to cover the ring and then cook at high pressure for six hours. This obviously implies that you have another ring.
I tried this, though cut the time to four hours rather than six. After four hours the smell was greatly reduced, though not eliminated, and dissipated completely a couple days later. I'm reasonably convinced the full six hour cycle would have done the trick. I was curious about the cost of this cleaning cycle so I used my watt meter and figured the six hour cycle would cost about $0.25 for me, with rates of about $0.12/kWh. Not something I'd want to do after every cook but periodically or after a particularly stinky dish it would probably be worth it.
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Post by Catbatty on Jan 12, 2019 18:31:47 GMT -5
Gosh, I love this thread! And thanks to Jayh for the detailed information about using the IP to remove ring odor. My first thing made in IP was chili. The ring has smelled like chili ever since. I bought an extra set of rings from Amazon: one of the rings is red (for savory) and the other is blue (for non-savory). (User decides what color suits what, if they want to use them that way.) However, I still use the chili ring. It's not so bad -- for us -- because it's just the two of us and pretty much all we cook is spicy. I haven't made desserts, yogurts, or breads yet... |
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Post by mrswaz on Jan 25, 2019 15:44:53 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. Could you share the recipe or source for the Spinach Chicken Alfredo? Spinach Chicken Alfredo: recipes.instantpot.com/recipe/spinach-chicken-alfredo/ (ADMIN NOTE: THIS LINK APPEARS TO NO LONGER WORK.)Baby Back Ribs: sweetandsavorymeals.com/instant-pot-ribs-recipe/The pork loin with salsa was something I just made up. But it literally was a block of frozen pork plus a jar of salsa and a little dribble of water. It needed a lot more seasoning, but it was cooked through and edible. For the ribs, the recipe and method worked great, and I like knowing that if I just want to do one rack of ribs (someday, when it's only DH and I and no kids), the IP works fantastic, but it doesn't replace my usual recipe that uses the oven and low and slow cooking. |
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harveycooks
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Post by harveycooks on Oct 24, 2021 2:30:11 GMT -5
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Post by Deleted on Sept 19, 2022 2:25:38 GMT -5
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