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Instant Pot thread
- Thread starter Miker
- Start date
Oxtail pho is the best. We make it every other Saturday, and never get tired of it.
For a 4-5 lbs. pork shoulder, I do them for 35 minutes with a natural release for my carnitas.
Ordered the 6 QT Duo model yesterday. Glad I finally pulled the trigger, I'm expecting this will substantially shake up my cooking routine for the better. I've got 5 bone-in skin-on chicken thighs thawing right now. I may try out the chicken curry recipe from the previous page of this thread. Some of the Amazon reviews indicate that the seal can retain odors from previous meals for quite a while - does this seem to be a common complaint? I may purchase additional seals if so.
it's a thing that happens. go ahead and get those extra rings, tho. they're cheap, definitely worth it. let the other ones soak in hot soapy water and maybe some white vinegar and they'll be good to go.
This was good, but it felt like it was missing something. I tried adding some cumin in one bowl, some lemon in another, but I didn't quite figure it out. Really easy to put together though.
Thanks for sharing. Just made it with Parboiled rice and chicken thighs for 20 minutes. Wife and daughter loved it and want it again this week. A bit overkill with the cilantro, for my taste..but not a bad little dish to add into the rotation.
Thanks again.
Yeah. I think it needed a little kick to it. I make mostly spicy stuff, so it definitely felt it was lacking a little bit. I just sprinkled some red pepper flakes on my serving to make up for it..
Totally fucking worth it..
Cilantro rice and chicken recipe is waaay better with thighs than breast. It's not bad, just not as good. Girls still loved it.
Gonna mess with this recipe tomorrow..or whenever I can find sake lol
Gonna mess with this recipe tomorrow..or whenever I can find sake lol
I found adding a half teaspoon of cumin before cooking, and gave it a good squirt of lime after it was done helped out the flavour immensely.
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I don't do sweet stuff in mine (yet - I've been thinking of doing yogurt) but my understanding is if you do it's good to have two rings, one you use for sweet stuff and one reserved for savory. Otherwise I soak mine in vinegar overnight and toss it in the dishwasher once in awhile and it's fine.
According to Bon Appetit there are two new Instant Pot models coming up in 2018.
It looks like I'm not replacing my current PC right now.
It looks like I'm not replacing my current PC right now.
Do we really need new ones though?According to Bon Appetit there are two new Instant Pot models coming up in 2018.
It looks like I'm not replacing my current PC right now.
The lineup is already absurd as it is, tbh. I've been looking into buying one since replacing the vessel of my cheap PC costs way too much money for a spare piece (it's like €35 or something onerous like that) and I actually have some trouble trying to make sense of IP's range.
i've been busy so just been steaming veggies and cooking rice and super real basics and it's really goddamn good even just for super simple stuff like that. I made an ABC soup the other day that was so much the better for the fact that I didn't have to nursemaid the damn thing
Got mine last Wednesday and so far have made a curry dish and jambalaya. The jambalaya in particular was excellent. However, in both dishes I was getting a layer of burnt rice on the bottom of the pot. It didn't affect the taste of the rest of the food, but I'm wondering what I should do to avoid this. Am I not deglazing well enough maybe?
That's what I did..cumin and cayenne. Definitely adding that from here on out.
Either not deglazing enough, not adding enough water/broth, or not mixing the water/rice properly before sealing it up.
They already have the 8-qt. Plus and the 8-qt. Ultra (out this month) out in 2018. And now they're planning on two additional generations of IPs?According to Bon Appetit there are two new Instant Pot models coming up in 2018.
It looks like I'm not replacing my current PC right now.
Curious.
Alright, it's been a couple of weeks, but I've made a few different things since I received my Instant Pot. All three came from the list on this website: https://www.pressurecookrecipes.com/best-pressure-cooker-recipes-2017/
1) Beef Stroganoff
This was my first attempt and was definitely my favorite overall. Took forever to actually make (2-2.5 hours), but I'll attribute a lot of that time to having not cooked by myself in quite a while. The end result was pretty good, although not exactly what I had pictured in my mind. Leftovers, reheated in the microwave, were amazing though! I'll definitely be making this one again.
2) Pasta Bolognese
This one definitely didn't take nearly as long to make as the last one. The biggest problem I had was, because I just follow exactly whatever the instructions say (and I'm a horrible cook), I didn't realize I was supposed to break up the hamburger meat. I kind of broke it up a little bit when I was mixing everything, but the end result was big honking chunks of hamburger meat in the final product. It was still really good and I'll definitely consider making this one again.
3) Japanese Beef Curry
I had never had Curry before, so I was really looking forward to this one. Caramelizing the onions (super messy) and everything was kind of fun, but this definitely took the longest to make out of the three meals. Was it worth it though? Eh, not really. I used the curry blocks that they recommended, but was disappointed to find that the curry didn't really add much spice to the meal. It just ended up being more salty than anything. I could see this being better with a spicier curry, but I kind of doubt I'll go through all of the trouble again to try it.
Overall, I'm definitely happy with my purchase. I've never been super handy in the kitchen, so I really like being able to finally help my wife out with the meals. I do need to find some recipes that are a bit lighter though, because all of the above upset my wife's stomach.
1) Beef Stroganoff
This was my first attempt and was definitely my favorite overall. Took forever to actually make (2-2.5 hours), but I'll attribute a lot of that time to having not cooked by myself in quite a while. The end result was pretty good, although not exactly what I had pictured in my mind. Leftovers, reheated in the microwave, were amazing though! I'll definitely be making this one again.
2) Pasta Bolognese
This one definitely didn't take nearly as long to make as the last one. The biggest problem I had was, because I just follow exactly whatever the instructions say (and I'm a horrible cook), I didn't realize I was supposed to break up the hamburger meat. I kind of broke it up a little bit when I was mixing everything, but the end result was big honking chunks of hamburger meat in the final product. It was still really good and I'll definitely consider making this one again.
3) Japanese Beef Curry
I had never had Curry before, so I was really looking forward to this one. Caramelizing the onions (super messy) and everything was kind of fun, but this definitely took the longest to make out of the three meals. Was it worth it though? Eh, not really. I used the curry blocks that they recommended, but was disappointed to find that the curry didn't really add much spice to the meal. It just ended up being more salty than anything. I could see this being better with a spicier curry, but I kind of doubt I'll go through all of the trouble again to try it.
Overall, I'm definitely happy with my purchase. I've never been super handy in the kitchen, so I really like being able to finally help my wife out with the meals. I do need to find some recipes that are a bit lighter though, because all of the above upset my wife's stomach.
Sounds good. My wife can't handle spice, so I can't try out the cayenne. I even have to reduce the amount of regular black pepper that recipes ask for. On top of that, she is on a low salt diet, it makes putting together good tasting dinners very challenging.
I can't see how a new model would be attractive to me.
I think I'm going to be boring and just make chili again, eat it for lunch and dinner for a week. Maybe switch up the recipe though. Yea, that's what I'll do.
I think I'm going to be boring and just make chili again, eat it for lunch and dinner for a week. Maybe switch up the recipe though. Yea, that's what I'll do.
Chili has always been the go to for my wife and I.
Our son had his first birthday party this weekend. There were a lot of peppers and carrots left over from the veggie tray, so we just diced them in the food processor, got some ground turkey, tomatoes and beans at the store and made a big pot of turkey chili. Lunch all week.
How do you guys clean your lid? I've been putting the rubber ring in the dishwasher, but I feel like I'm never getting the actual underside of the lid very clean. I think you're not supposed to use soap, right? Just wipe down with water? I've read just placing vinegar and a lemon in the pot for 10-15 minutes can clean it pretty well, anyone try that?
Warm soapy water is fine for the lid, I don't recall ever seeing any warnings against soap. I remove the liner and wash that, and every three-or-so uses I'll pop off any parts that can be removed to get a deep cleaning.
I just wash my lid like any other part in my kitchen sink. Soap, sponge, water, and scrub. I let it thoroughly dry before putting the lid on it though.
We do a similar dish, but instead of cumin, we flavor the chicken with paprika, salt, and pepper. We also sear the outside of the chicken first. Then, use chicken stock instead of water for the rice. The recipe is originally for oven cooking, but can be adapted to instant pot using similar cooking instructions to the recipe in that video.
Here's the original recipe. You can just adapt this to the instant pot.
https://www.tasty.co/recipe/paprika-chicken-rice
Huh. I could have sworn the manual said not to use soap for the lid. I'll go back and look. Maybe it just said it was not dishwasher safe.
if i'm not using any cooking oil in it is it safe to just dump the water/fat after cooking my chicken into my drain or best not to in general? i learned that a "fatberg" is a thing today.
Pouring fat down the drain will eventually lead to a bad clog. Best to have a fat jar, or just dump it onto a paper towel in the trash.
Yeah, it's not good to dump fat and oil down the drain, if at all possible. It not only clogs the sewers, but also your own house's pipes.
Soak it in a paper towel and throw it in a trash, or a compost bin, if your area handles those.
I feel like my Instant Pot has already become just an expensive rice cooker. I need some inspiring ideas ERA.
I've got some nice marbled beef short ribs in the freezer. I'm going to pull them out tonight and make something tomorrow. Open to any interesting suggestions. I've got lots of stuff to make some kind of taco some kind of mexican something if anyone has something along those lines that would work for short rubs.
I've got some nice marbled beef short ribs in the freezer. I'm going to pull them out tonight and make something tomorrow. Open to any interesting suggestions. I've got lots of stuff to make some kind of taco some kind of mexican something if anyone has something along those lines that would work for short rubs.
Odd, because rice comes out perfect for me in the stainless. I do rinse it a lot. I wonder if the gluten is the issue.
Why not just do braised short ribs? Stuff like that an Ossu Bucco are good for insta pot.
That's the only way I've made them so far. Just looking for something more creative I guess.
My new knife for cookery:
Just in time, my old cheap-o skinny knife that's been with me since shortly after college has finally gotten too skinny and brittle to take another sharpening.
Just in time, my old cheap-o skinny knife that's been with me since shortly after college has finally gotten too skinny and brittle to take another sharpening.
The SS bowl isnt hard to clean.... the nonstick ceramic bowl is just that much easier; rice literally slides right off.
That's actually one of those Bed, Bath, and Beyond copped joints where you can stick knives anywhere into the black plastic ... rods? I use it so I can stick a thermometer and whatever else in there too - handy.
If you're referring to that little sharpener, great for small cheap knives - nice and fast. I have a ceramic stick in the mail for this knife.
The thing on the left. It resembles my crummy Amazon block.
Nothing against crappy knives, tbh, I'd rather buy cheap and sharpen them to slay elder gods than buy a €500 collection piece hammer forged by teutonic dwarves.
Nothing against crappy knives, tbh, I'd rather buy cheap and sharpen them to slay elder gods than buy a €500 collection piece hammer forged by teutonic dwarves.
has anyone tried making Butter Chicken? thinking of trying this recipe - https://www.jocooks.com/recipes/instant-pot-butter-chicken/
Oh it's cheap as shit. I think it was $30, tops, probably less.
Not butter chicken specifically but it's extremely similar to chicken tikka masala, and dishes like that are very easy to make in the Pot. In fact Indian dishes in general seem to be the easiest and most flavorful to make in a short time.
Thanks! I make a good curry, but it does take forever. Most of it is prep though. Butter Chicken seems like way less work - not even onions to chop.