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Instant Pot thread
- Thread starter Miker
- Start date
It's pretty close to this one, but I went a little heavier on the fish sauce, and I'd also recommend a healthy scoop of oyster sauce in the broth after it's done.
https://cooking.nytimes.com/recipes/1017521-pressure-cooker-beef-pho
https://cooking.nytimes.com/recipes/1017521-pressure-cooker-beef-pho
That sounds fine. Better to do low pressure and not kill the rice imo. Undercooked chicken can be fixed.
Bookmarking. I posted that other recipe from The Kitchn but I'm gonna test this one against it. I've even never had "authentic" tikka masala like from a restaurant before so who knows what I'm testing!
Yes. Check the guide at Hip Pressure Cooking posted earlier. White meat and dark will also need different times.
Dumped some chicken breasts and salsa verde into the pot tonight and made a burrito for dinner. This thing is convenient. I'll never like washing the pot though. It barely fits my sink.
I cook at manual between 20 and 25. Dont remeber ever using the poultry button. Haven't found a sweet spot yet either in cooking perfect yet.
I cook at manual between 20 and 25. Dont remeber ever using the poultry button. Haven't found a sweet spot yet either in cooking perfect yet.
Cooked my first meal using the IP. It was a tuna recipe that turned out alright. It cooked extremely fast so I'm gonna lower the cooking time next time. The best part of this is I dumped everything in at once including the pasta as opposed to boiling pasta first and sauteing the rest. Clean up was a cinch as well!
First meal made and it was lovely!
Curry in a hurry. Dumping everything in the pot and cook on high for 15 minutes then natural release.
http://woodhavenpl.com/recipe/candies-curry-instant-pot/
served with chips and peas. Yum!
Going to modify some of my from scratch curry recipes and see if they will work.
Curry in a hurry. Dumping everything in the pot and cook on high for 15 minutes then natural release.
http://woodhavenpl.com/recipe/candies-curry-instant-pot/
served with chips and peas. Yum!
Going to modify some of my from scratch curry recipes and see if they will work.
I just made it up:
Macaroni pasta
Canned tuna
Bell peppers
Tomato Sauce
Onions
Salt n pepper
Garlic powder
Dried thyme and basil
Lemon juice
You can add panko breads crumbs after it cooks
Cheese of your choice after it cooks
Pressure cooker aka manual mode for 5 mins, although I'm gonna try 4 next time for al dente pasta. Opted for quick release as I wanted to stop cooking process.
Overall you can turn it into a tuna casserole with vegies of your choice.
Sweet, I am not that adventurous. Though, looking at this, I bet one could kind of deconstruct all kinds of dishes and experiment with pressure cook times. Beef stroganoff comes to mind.
That tuna meal sounds delicious, I might have to try that. Does it really cool in under 5 minutes though? Obviously with the pre-cooking time, you're looking at about 15-20 minutes max, right? Gonna try that later in the week.
Putting pulled pork on the menu list for this week as our first shot at trying it out (other than steaming water to make sure it works).
Yeah I felt the pre-heating stage took longer. I say you are right in guessing 20 mins or so.
Let us know how it went!
I make shredded chicken breast from frozen in about 18-20 minutes for salads or to mix into this delicious mac and cheese recipe..
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Had a lazy morning, so I tried to experiment with this Egg Loaf recipe while making bacon and sausage. I tossed 6 eggs in a ceramic bowl and set to 3 minutes instead of 5. Result was slightly runny whites, with a bit of runny yolks. Threw it back in for 3 minutes, but quick released. Whites were great, and the yolk was almost hard.
I'll try again for 5 minutes next time, but it was fine, and nice to have the option while I'm cooking other things. My goal is to figure out how to get the whites cooked+medium cooked yolks.
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Chicken Chile Verde recipe from Serious Eats was super good. I underseasoned it but salt is super easy to correct for.
Trying the Chicken Adobo recipe tonight but I'm definitely substituting fresh garlic cloves and whole peppercorns for his preground dried spices since I noticed they clumped up on him at the end of the video. Also I'm not making 10 legs at once like he did.
Trying the Chicken Adobo recipe tonight but I'm definitely substituting fresh garlic cloves and whole peppercorns for his preground dried spices since I noticed they clumped up on him at the end of the video. Also I'm not making 10 legs at once like he did.
This one https://www.resetera.com/posts/745791/
I saw other recipes that call for pre-marination and browning the chicken, but I ain't doing that cuz lazy.
Hmmm, he says in the comments that fresh garlic came out bitter.
(I'm pretty sure my father never used any anyway and if he did, it was dried minced)
Pre-marinating makes the vinegar too strong IMO.
After another pot roast for meal prep and dinner tonight, this will be in my pot tomorrow night: http://www.ahjummarecipes.com/single-post/2016/03/30/Instant-Pot-Korean-Chicken-Stew-닭찜-Dakjjim
And my cookbook arrived today: https://www.amazon.com/gp/product/1623156122/?tag=era0f0-20
And my cookbook arrived today: https://www.amazon.com/gp/product/1623156122/?tag=era0f0-20
I did this over the weekend. Ended up fucking delicious. And so little cleanup! I was able to do all of the cooking in the pot itself, and only used another dish to let it cool down afterwards.
I'm keeping my rice cooker. Half flip. Grew up with warm rice on standby at all times, not going to quit now.
Rice cooker is cheap as hell..definitely get another one. While you're making rice, you could be making something delicious in the Instant Pot..reason enough right there.
Chicken Adobo recipe followed to the letter.
I now understand why some of the other recipes called for caramelized onions and/or sugar in the recipe. I don't mind vinegar-based broths but could stand to dial it back a notch either by adding more water or finding some way to sweeten the broth a bit. Chicken was cooked to perfection though and the end product worked well with some chili powder added in post-cooking.
I now understand why some of the other recipes called for caramelized onions and/or sugar in the recipe. I don't mind vinegar-based broths but could stand to dial it back a notch either by adding more water or finding some way to sweeten the broth a bit. Chicken was cooked to perfection though and the end product worked well with some chili powder added in post-cooking.
What's the recommended brand to go with? Getting one for Christmas.
(I should say, is Instant Pot the best of the pressure cookers)
(I should say, is Instant Pot the best of the pressure cookers)
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so your family just made rice randomly and kept it warm to eat all the time? odd.
If the pot is mostly full, that can happen. Throw a kitchen towel over it.
There was only 4 cups of water, a box of pasta, and a few tbsp of butter. But I did some googling and apparently this happens with pasta and foamy stuff.
Apparently you barely open the valve and let it vent super slow. I'll have a towel ready next time too.