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Post by Catbatty on Jun 8, 2017 13:59:32 GMT -5
TerryP at Eat-G group posted this and boy does this look easy! (I also notice that on same pages there are other corn/IP demos...and one gal uses Steam setting.) But anyway, I like Terry's find-- no removing silk ahead of cooking!!:
"It's fabulous. I've done this in the microwave but this is much better. Really tender, moist, delicious corn. It's amazing. Nicely clean corn slides right out without one bit of silk."
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charley
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Post by charley on Jun 9, 2017 9:19:54 GMT -5
Seven minutes is a long time. I used to do corn in the microwave for 1.5 minutes. This year I went back to stove top boiling for 4 minutes.
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Post by soupandstew on Jun 9, 2017 16:19:03 GMT -5
We're giving this a try Sunday to go with our burgers. 7 minutes does seem long since the shucked IP recipes talk about 4 minutes. I may try 5 minutes and see what happens. That will be the inaugural voyage of my IP. Monday I'm doing the pork tenderloin with cabbage and egg noodles recipe from IP Obsession. If it's good, I'll post the link.
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Post by soupandstew on Jun 11, 2017 20:00:35 GMT -5
I did seven minutes but didn't have enough hand strength to push corn out of shuck so had to ask hubby to do it which wasn't cool at all b/c that was supposed to be my contribution to the dinner. Also, the effort dirtied up a silicon mitt and a dish towel, plus had to hand wash the IP bowl and lid. I'm going to try the pork tenderloin recipe tomorrow but I think I blew a lot of $$ on something that won't work for us. Oh well, I'll have to find a side job to work the off the wasted $$. Corn was OK but I could have achieved the same or better in the microwave or on the grill with less expense and cleanup. Live and learn I guess.
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Post by PattiA on Jun 12, 2017 7:54:12 GMT -5
Please don't let one failed experiment color your Instant Pot experience. It isn't perfect for everything.
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Post by mcgee on Jun 12, 2017 15:21:20 GMT -5
While I didn't use an Instant Pot I did attempt that method of husking corn last year and it did not work for me. I went back to my old method of husking the corn and then buttering the ears, wrapping them in plastic wrap, and microwaving. Perfect corn every time  And speaking of Instant Pots, I don't have one but do have the Breville Fast Slow Cooker which is very similar. I too, spent WAY, WAY too much $$ on. Have really liked all Breville products except this one. I would like to chuck it and go back to just a slow cooker but I spent so much for it that I can't justify tossing it yet - DH would have a fit. My niece has an Instant Pot though and she loves, loves, loves it. |
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Post by soupandstew on Jun 13, 2017 17:19:12 GMT -5
Okay, I pushed on and did a great pork tenderloin recipe from Instant Pot Obsession.
3 slices bacon, chopped
1 pork tenderloin, 1-1/4 lbs
1-1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 tsp paprika, regular or smoked
1 cup sliced onion
3-4 cups shredded cabbage
1/3 cup dry white wine
1-1/4 cups chicken stock
4 oz wide egg noodles
1. Saute the bacon on Saute (normal heat) until fat has rendered and bacon is crisp. Remove bacon to paper towel lined plate to drain.
2. Cut tenderloin half and season with 1 tsp salt plus pepper and paprika. Adjust IP to Saute (high heat) and sear tenderloin well on all sides. Remove to plate.
3. Add onions and cabbage to IP. Cook, stirring frequently, until veggies start to soften. Add wine and bring to a simmer, stirring to loosen browned bits.
4. Add the chicken stock and noodles and stir to cover the noodles, adding more stock as needed to submerge the noodles. Place pork on top. Lock lid, select Manual and adjust for low pressure and 4 minutes. After cooking, quick release the pressure.
5. Check temperature of pork; it should be around 145 F (mine was!) If it's much lower put it back and replace lid but don't lock into place. Check pork again after a couple of minutes.
6. Adjust seasoning as needed. Slice pork and serve with noodle/cabbage mixture.
We really liked this one. Pork was tender; noodles and cabbage were tender but not mushy.
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