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Instant Pot thread
- Thread starter Miker
- Start date
I've had good luck with Instant Pot quinoa using the instructions at https://www.hippressurecooking.com/pressure-cooker-quinoa/
those refried beans look incredible, Applesauce. unfortunately my family doesn't like them as much as I do.
Now I'm wondering if I can do all components to potato salad this way. I normally just boil eggs, halved potatoes, and carrots together in a pot on the stove...
Made these creamy lentils last night:
https://happyhealthymama.com/how-to-make-best-lentils-instant-pot-pressure-cooker.html
https://happyhealthymama.com/how-to-make-best-lentils-instant-pot-pressure-cooker.html
It's a good example of how it's always important to read comments before following a recipe. The recipe asks for very little water, and a lot of people burned their lentils following its instructions exactly. It's probably because some brands of lentils absorb water more than others.
I ended up taking their advice, and added 1.5 cups of water (from 1/4 cup), and it was a little watery, but delicious! Next time, I'll cut it down to 1 cup and hope for the best.
https://happyhealthymama.com/how-to-make-best-lentils-instant-pot-pressure-cooker.html
https://happyhealthymama.com/how-to-make-best-lentils-instant-pot-pressure-cooker.html
It's a good example of how it's always important to read comments before following a recipe. The recipe asks for very little water, and a lot of people burned their lentils following its instructions exactly. It's probably because some brands of lentils absorb water more than others.
I ended up taking their advice, and added 1.5 cups of water (from 1/4 cup), and it was a little watery, but delicious! Next time, I'll cut it down to 1 cup and hope for the best.
I haven't done this myself (but now I want to) but here's a recipe for that:
https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/
There are mainly 2 recipes I use my instant pot pressure cooker for.
http://thepioneerwoman.com/cooking/slow-cooker-chicken-tortilla-soup/
Chicken shreds effortlessly after an hour or so in the pressure cooker <3
http://thepioneerwoman.com/cooking/spicy-dr-pepper-shredded-pork/ (I know it looks bizarre but it's really amazing)
Doing this recipe in a pressure cooker does shorten the time by quite a bit, but doing it in a dutch oven in the conventional oven over 6 hours gets you really great browning that the instant pot wont.
http://thepioneerwoman.com/cooking/slow-cooker-chicken-tortilla-soup/
Chicken shreds effortlessly after an hour or so in the pressure cooker <3
http://thepioneerwoman.com/cooking/spicy-dr-pepper-shredded-pork/ (I know it looks bizarre but it's really amazing)
Doing this recipe in a pressure cooker does shorten the time by quite a bit, but doing it in a dutch oven in the conventional oven over 6 hours gets you really great browning that the instant pot wont.
I'm in - I've got all the ingredients except I'll need some Paprika to put on top when we eat it tonight. Looks too good to not make.
I made chili last night, came out pretty damn good, and so easy. Saute mode -> brown beef -> tomato sauce, garlic -> flour to absorb fat -> 2 cups of water to stop flour from burning. Turns into a thick beef sauce.
Then I took 3 bell peppers, 3 serrano peppers (they weren't that spicy), and an onion, chopped them finely in the food processor (lazy-mode), tossed em in. Soaked dry beans overnight (canned works too) and dropped em in. Added a bunch of salt/soy sauce, chili powder, paprika, cumin, w/e I could find. Pressure cook for 30 minutes. Boom. Delicious. Felt like it was missing something at the end, so added a little bit (splash) of Worcestershire and fish sauce. Bam. Got that MSG going. So good.
Then I took 3 bell peppers, 3 serrano peppers (they weren't that spicy), and an onion, chopped them finely in the food processor (lazy-mode), tossed em in. Soaked dry beans overnight (canned works too) and dropped em in. Added a bunch of salt/soy sauce, chili powder, paprika, cumin, w/e I could find. Pressure cook for 30 minutes. Boom. Delicious. Felt like it was missing something at the end, so added a little bit (splash) of Worcestershire and fish sauce. Bam. Got that MSG going. So good.
I know a lot of people who don't like beans either, I'm often left with a lot of it for myself. But I like them on a lot of different things so I end up sealing and freezing in small batches. A 1lb bag of dried beans makes quite a bit.
An hour seems rather excessive for this recipe, seems like it shouldn't take more than half that.
Sounds like I'm making tacos this weekend.
When I finally do make chili with this thing, I think I'll brown and drain the beef in a pan first. The idea of all that fat in there.... Or maybe I'll just use 93% lean beef or turkey.
I mean i literally just toss in a couple of breasts maybe cutting them in half so that they fit easier. 15 minutes sure as hell isnt going to do the trick. I also might be factoring in time it takes for the timer to actually start because of pressure/heat or whatever.
Yeah..an hour is way too long. I throw 2-3 frozen breast with half a cup of liquid for about 20 minutes on manual..always perfect.
So I made two things so far in the Pot.
First was Tikka Masala. It came out ok. I used chicken breasts, but the smaller pieces liquified as did the cauliflower. The peas stayed ok, but a bag of peas was way too much and overpowered it a bit. It was edible, but not fantastic.
Second attempt was gluten free 3 ingredient flourless chocolate cake.So I screwed something up with the steam valve. I noticed steam pouring out of it, but thought that was normal until it beeped and said "Burn". I figured that can't be good. Since there was no steam left, I opened it up and put some more water in. I figured it was ruined, but cooked it for about 20min more and it actually came out ok, just a little wet.
For the steam release valve, are you supposed to lock it tight in the sealed position or let is sit loosely?? I'm clearly having problems with that valve.
What about the red pop up nozzle? Is that supposed to be up or down?
First was Tikka Masala. It came out ok. I used chicken breasts, but the smaller pieces liquified as did the cauliflower. The peas stayed ok, but a bag of peas was way too much and overpowered it a bit. It was edible, but not fantastic.
Second attempt was gluten free 3 ingredient flourless chocolate cake.So I screwed something up with the steam valve. I noticed steam pouring out of it, but thought that was normal until it beeped and said "Burn". I figured that can't be good. Since there was no steam left, I opened it up and put some more water in. I figured it was ruined, but cooked it for about 20min more and it actually came out ok, just a little wet.
For the steam release valve, are you supposed to lock it tight in the sealed position or let is sit loosely?? I'm clearly having problems with that valve.
What about the red pop up nozzle? Is that supposed to be up or down?
The loose steam release valve is normal. Just make sure it's turned to the sealed position before you start.
The red pop up nozzle indicates how much pressure is building up. As the pot warms and pressure builds you will see the red nozzle rise. If the recipe calls for quick pressure release then you'll move the value to open and the pressure will release. Usually within 5 minutes the red nozzle will then fall back into position, indicating that it's OK to open the pot.
Some recipes call for natural pressure release. For this don't touch the steam valve and just give the pot 20-30 minutes and come back and look at the red nozzle. If it's down it's OK to open the pot but move the steam valve to open to make sure.
The steam valve should feel loose but it shouldn't be letting out steam if it's set in the sealed position. The red nozzle should pop up after enough steam has built up, if it doesn't there might not be enough liquid in the pot or it's stuck etc. Try jiggling it a bit and pushing it up and down.
I actually had some meals mess up because the red valve didn't seal correctly, so I use a different method when closing the lid that so far has been foolproof. Basically I set the instant pot on loosely covered and wait to it starts to generate enough steam. I put the steam valve in the sealed position and then quickly put on the lid and seal it. The red valve should pop up instantly if there was enough steam being generated. Never had a meal mess up since and I can cook stuff with less liquid than normally needed.
I have been told that if I'm going to cook veg with my meats, that I should use a trivet to hold it above the liquid so it's not submerged during cooking, letting them steam and giving them more of a chance to not disintegrate. I'm going to try this the next time I make that adobo recipe.
Interesting. I didn't realize you can make it steam without the cover locked in. Maybe i'll try that.
I used the trivet, and put that on top of halved and charred onions when I made pot roast. Someone told me if I didn't the celery and carrots would have basically been paste.
You don't just seal it, you have to quickly take the top push it into place and turn it. The motion should cause it to create enough upward pressure to seal the red plug and keep it sealed.
I've *never* had it fail me, as opposed to the regular method where I've come back hours later to luke warm uncooked food because it never sealed. I'd point back to my previous successful meals in the thread but that's on the other site.
I'll try this next time. First time I did it I recall doing 30 minutes and finding the chicken wasnt shredding the way I wanted it to, but maybe my memory is failing me.
The chicken chili verde recipe from the first page is excellent. Just tried it tonight and can't wait to have the leftovers tomorrow.
Defrosted chicken? That's wild. This is the recipe I follow a bit..
https://abountifulkitchen.com/2017/06/cook-frozen-chicken-instant-pot.html/
Oh I'm not cooking chicken by itself, it's just a part of the soup. Maybe that makes the difference, but most of the recipe times I'm seeing are pretty short so the evidence suggests I'm wrong.
OH. I must have missed that in prior post..my bad. What recipe were you using, if I may ask? Or was this just experimenting?
I did that potato salad recipe the other day - both the potatoes and the eggs came out the perfect texture.
We just sear some chicken and then throw in a jar of butter or general, orange, teriyaki. Then cook for however long.
Sloppy lasagna turned out ok but I had to use turkey instead of beef since that's all I had in the fridge, and it made a difference. Definitely using beef next time with a bit of hot italian sausage thrown in for good measure. Everything else was spot on though. I would recommend using a food processor to mince the produce if you don't like veggie chunks in your tomato sauce.
i can vouch for the hard boiled eggs. put them above a little bit of water, 5 min high pressure 5 min natural release and place in cold water right away, and they are the best hard boiled eggs ive had in a long time. shells comings off in 1-2 pieces. time to make some deviled eggs.
will attempt chicken chili verde tonight me thinks
will attempt chicken chili verde tonight me thinks
I've made recipes off both of these Instant Pot focused websites:
https://www.pressurecookrecipes.com/easy-instant-pot-recipes/
https://recipes.instantpot.com/
Just wanted to point out that Amazon Kindle is running a sale on Cookbooks today, including this Instant Pot cookbook for $2. (I bought it, but I have no idea if it's good or not yet)
Made this today with my leftover chicken legs: https://www.365daysofcrockpot.com/instant-pot-chicken-gnocchi-soup/
I didn't have the bouillion starter from the recipe so I just bought a quart of readymade broth and added a cup of water. Ended up needing almost 2x the salt to make up for it but the soup turned out great. Amazing with some nice crusty bread. Also, use real Parmigiano-Reggiano in this recipe, it really elevates it
I didn't have the bouillion starter from the recipe so I just bought a quart of readymade broth and added a cup of water. Ended up needing almost 2x the salt to make up for it but the soup turned out great. Amazing with some nice crusty bread. Also, use real Parmigiano-Reggiano in this recipe, it really elevates it