Instapot thread

[LittleLebowski]

We got one of these (https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B01MFEBQH1) for Christmas, it seems like this could making cooking interesting for me. Got any good recipes?

[RJ]

Subscribed.

[Totem Polar]

https://pistol-forum.com/showthread.php?34536-Where-have-you-been-all-of-my-(adult)-life/page3

If you like spicy, give this one a shot (you can order powdered scotch bonnet via amazon)

https://twosleevers.com/jamaican-chicken-curry/

https://www.amazon.com/Shavuot-Jamaican-Scotch-Bonnet-Pepper/dp/B01A2C2U26/ref=asc_df_B01A2C2U26/?tag=hyprod-20&linkCode=df0&hvadid=312167861240&hvpos=1o4&hvnetw=g&hvrand=7238910804957018&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9033782&hvtargid=pla-624030829887&psc=1

[cornstalker]

Baby back ribs.

Cut into lengths that will stand up in the instant pot bowl and clear the lid.
Rub with your favorite spice rub. (best to let sit overnight)
Add 1 cup water and 1/2 cup of apple juice into instant pot. Arrange rib pieces standing up in instant pot.
Pressure cook with timer set for 30-35 minutes.
When done, vent pressure off and remove ribs. Place them on a baking pan or broiling pan.
Brush with BBQ sauce and broil in oven for about 3 minutes to carmelize sauce.

Fall off the bone tender ribs in under an hour.

[fly out]

Pretty good polenta with no stirring? Cacio e pepe with polenta instead of spaghetti/pasta:
https://www.bonappetit.com/recipe/polenta-cacio-e-pepe

The recipe calls for pecorino, which is nice. Parm works just fine. Goat gouda is a good substitution, as is Manchego.

Definitely take the advice in the comments and omit the initial simmer. From what little I've seen of her material, bon appetit's InstantPot contributor doesn't truly understand (or trust) it. It routinely seems to be one step among several, instead of one step.

[mtnbkr]

Funny timing for this thread as SWMBO is downstairs cooking dinner in our Instant Pot.

One of our favorite recipes, though not what we're having tonight, is beef roast.

Take a flat chuck roast, salt/pepper it, and brown using Saute function.

While that is going on, mix 1/2 red wine (reserve rest for chef) with A1 and What'sThisHere Sauce (probably 1/8 cup each, but it's really to taste and viscosity).
Add equal amounts of thyme, oregano, and parsley. Probably 1/4-1/2 teaspoon, but to taste really.
Add a teaspoon+ of cumin (I like cumin with beef).
Add 1/8 teaspoon salt
Add a shitload of pepper. SWMBO loves pepper.
All done to taste. There are no rules here.
Mix well and set aside.

Slice onions, as many or as few as you like. We like onions.
Once your roast is browned on all sides, lay it flat in the pot, arrange onions all over and around, then pour your marinade over it all.
Close IP and set to pressure cook for 50-60 mins depending on the size of the roast and how gnarly the connective tissue is.
Once it completes the pressure cook cycle, allow it to come down to ambient pressure naturally (no quick release).
Once you can open the damn thing, mix a tablespoon of corn starch with 1/3 cup water and set aside.
Remove meat and most of the onions from the IP and set on a platter.
Use a stick blender to chop up remaining onions and any other solids, small animals, etc inside the IP.
Turn IP to Saute
Add corn starch mixture and stir, stir, stir.
When the resulting gravy reaches your desired level of thickness (it's thicc! in the vernacular of my kids), turn the IP off and transfer the gravy to a gravy boat, beer stein, your enemy's skull.

Serve roast and onions with mashed taters. Drown them in the gravy you made.
You need more carbs, get some crusty bread for soppin'.

This recipe is not writ in stone, modify to your tastes. I'd add hot peppers to the pressure cook stage, but my family would revolt (they're pretty revolting anyway).
Don't go too lean on the roast though as it won't tenderize as well.

Enjoy!

Chris

[Duelist]

SIL got FIL to ask my wife for an Instapot recipe a few months ago. Wife, of course, didn’t have one b/c we didn’t have an Instapot.

Guess what SIL gave us for Christmas!

[Greg]

I don’t have a hipster doofus Instapot. I do have a pressure cooker that hasn’t assploded and killed me yet.

Any curry or stew is way better cooked under pressure.


http://www.khanapakana.com/ For Indian / Pakistani type recipes

[mtnbkr]

I don’t have a hipster doofus Instapot. I do have a pressure cooker that hasn’t assploded and killed me yet.


Yup, they won't do anything a regular pressure cooker can't do, something I could NOT convince my MIL of even though she has been cooking with pressure cookers all her life.

I bought one for us because I thought it would provide more granular control, which it didn't (should have RTFM before purchase). Also, the pressure cooker we used to have was a PITA to get sealed. The IP is much easier in that regard.

That said, some folks are intimidated by pressure cookers and the IP is a bit more "user friendly".

Chris

[Spartan1980]

Got one of the older models and have used the living hell out of it.

1) As a slow cooker a crock pot is still the way to go. It works, but isn't optimal.

2) Never have got rice or pasta like I like it.

3) For roast, stew pork chops with gravy, and the like it's friggin awesome.

4) For beans I still prefer my porcelain cast iron dutch oven.

My wife's favorite dish is this. This is so quick and easy it ought to be illegal.

1 package tenderized round steak at least 1.5 lbs cut up into 1.5" cubes.
2 cans petite diced tomatoes
1 small can of tomato sauce
1 chopped onion
1 large chopped bell pepper
1/4 cup of dry chopped parsley
Italian seasoning or Cavenders Greek seasoning to taste (I'm prone to using a bit of both)
Beef broth or from concentrate with water

I season the round steak with seasoned salt, garlic powder, and black pepper and saute it in a tablespoon of olive oil to just brown.
Add the italian seasoning or cavenders greek seasoning and dump everything else in adding a bit of water and/or broth, I usually just rinse out the tomato cans a little, so probably 12oz? This is personal preference but you need some water in there. Close it up and pressure cook on manual for 15-20 minutes. ETA: Wait at least 10 minutes or let pressure come down on it's own. Meats are more tender if you let the pressure come down slowly.

Serve over rice.

[Spartan1980]

All done to taste. There are no rules here.


^^^Pretty much gospel!

[HeavyDuty]

Big fan here. Do you like risotto? This is killer:

https://www.happyfoodstube.com/instant-pot-chicken-risotto/

I’m generally not a huge fan of pasta in the IP, but I just saw a “dump” lasagna recipe I want to try:

https://12tomatoes.com/instant-pot-lazy-lasagna/

There is a decent FB group for IP recipes. If you’re interested I’ll find the actual name.

[David S.]

Just automates the pressure cooking. I have something similar and like it a lot.

Add chunked Chicken, beef or pork into the Instapot along with some 505 Hatch Valley Green Salsa (https://www.amazon.com/Hatch-Valley-Southwestern-Medium-Roasted/dp/B07QQJSDD5/ref=asc_df_B07QQJSDD5/), also available at Costco. Reserve some to add later.
Optional: Add a spoon of Better than Bouillon (https://www.amazon.com/BETTER-THAN-BOUILLON-Organic-Chicken/dp/B00016LAFM) (Also from Costco, also available in beef)
Cook for 20 minutes, depending on the type of meat.
The pressure cooker will probably liquify the salsa, so add reserved salsa back in after the cook.
Garnish with cilantro, sour cream and mexican cheese.

[Yung]

Seems like I overhear a lot of folks talking about Halfbaked Harvest and Salt Fat Acid Heat. I think their brands along with an Instapot and an Anova have probably skyrocketed on a similar level as iPods did during the early years of the Iraq and Afghanistan campaigns, thanks to BuzzFeed and Netflix.

https://www.halfbakedharvest.com/healthier-instant-pot-coq-au-vin/

https://www.youtube.com/watch?v=k20qKPNJsFc

https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot?verso=true

[UNM1136]

I gave several for Christmas gifts this year. The latest iteration has a Sous Vide function...$65 sale at Costco right before Christmas.

Soups, stews, ribs, are all good. Tamales before christmas. Beef roasts. The 505 chopped Hatch green with chicken makes great tacos and enchiladas. Tomorrow night I am making a pot of pintos in the electric pressure cooker and red chile. Hotwings were ok (better sous vide then roasted in a hot oven). Going to do Alton Brown's Lamb Tika with chicken thighs in it later this week. Wife is begging for Serious Eats split pea soup done in the pressure cooker with ham.

I use mine at least once a week.

pat

[OlongJohnson]

A dry pound of black beans. Sort, rinse 3-4 times in clear water, then soak in a quart and a half of water for 6-12 hours. Don't pour out the water; use it as the water for the stew.
A pound and a half of potatoes diced. I prefer organic because glyphosate. Leave the peels on wherever they aren't green underneath.
Two pounds of beef sliced up.

I do slow-cook setting anywhere from 2-4 hours. It doesn't get hot enough to fully cook the meat or transform the potatoes, but it gets a lot more juices out of stuff. (Potatoes are still hard and square-edged after four hours. You want them soft and easily cut with a spoon against the pot.) Then I stir it thoroughly and run the meat stew setting. I had a lot of trouble before I worked out the process with it detecting a burn and stopping the cooking process.

Once it's done cycling and opens the vent, I add onion powder, black pepper and salt. Will try some garlic powder on my next one. Stir it up and distribute into glass containers for refrigeration. I don't put salt in while cooking, because I don't want to corrode the steel. I don't store it in the pot because I don't want the metal taste to leech into the food.

I reheat and eat a pound and a half of this in a meal. Recipe above makes four meals.

https://youtu.be/mHXBL6bzAR4?t=91

I tried the recipe in a crock pot over the holidays, and it sucked. The potatoes didn't get hot enough and never tasted good.

[45dotACP]

Dood, I got one on sale because I heard they could make awesome carnitas and it's been worth it just for the kick-ass Carnitas.

Sent from my moto g(6) using Tapatalk

[Drang]

Aside from the fact that the gizmo is inaccurately named -- "instant" my ass! -- HH6 is very happy with the one we got at Costco before Christmas. The other night she made country style ribs, and when she grabbed a bone with the tongs she realized that she had essentially made pulled pork: It wasn't "fall off the bone" tender only because it wouldn't stay on the bone long enough to pick up.

A couple of weeks ago she brought home the cheapest chuck roast she could find, and the same thing happened.

We took advantage of the fact that the King County Library System has about 600 Instant Pot cookbooks to, um, survey the field.

This one wasn't purchased, but it possible a few of the recipes were photocopied: The Keto Instant Pot Cookbook: Ketogenic Diet Pressure Cooker Recipes Made Easy and Fast: Urvashi Pitre: 9781641520430: AmazonSmile: Books (https://www.amazon.com/Keto-Instant-Pot-Cookbook-Ketogenic/dp/1641520434/ref=as_li_ss_tl?crid=G784AL7L7NTA&keywords=instant+pot+cookbook&qid=1578899430&s=books&sprefix=instant+,aps,223&sr=1-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFBUEVSQlUxMFY1NUMmZ W5jcnlwdGVkSWQ9QTA5MTc3NjYzMVhCRE1EWDVDSDlXJmVuY3J 5cHRlZEFkSWQ9QTA5MDk5MDQxWlBVQ1VUUllFMVJKJndpZGdld E5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm9 0TG9nQ2xpY2s9dHJ1ZQ==&linkCode=ll1&tag=ratio07-20&linkId=710901d1e89c43d799b2f044f0e58ef8&language=en_US)

America's Test Kitchen, how could you go wrong? Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide: America's Test Kitchen: 9781945256288: AmazonSmile: Books (https://www.amazon.com/Multicooker-Perfection-Cook-Slow-You-Decide/dp/1945256281/ref=as_li_ss_tl?keywords=Multicooker-Perfection-Cook-Slow-You-Decide&qid=1578927447&s=books&sr=1-1&linkCode=ll1&tag=ratio07-20&linkId=007535eb1e43694eadec60fa5d999658&language=en_US)
(We also got their sou vide cookbook, picked up an Instant Pot brand sou vide thingy for Prime Day: Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World: America's Test Kitchen: 9781945256493: AmazonSmile: Books (https://www.amazon.com/Sous-Vide-Made-Simple-Perfectly/dp/0399582010/ref=as_li_ss_tl?keywords=Sous-Vide-Everybody-Foolproof-Technique&qid=1578927483&s=books&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUE1RFI0QVdHRjNGQ0wmZ W5jcnlwdGVkSWQ9QTAyMDg2OTMyT0pZMkc4MTFWMkE5JmVuY3J 5cHRlZEFkSWQ9QTA3NzYzNzAyTDJZVkhTNzdMWDhRJndpZGdld E5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm9 0TG9nQ2xpY2s9dHJ1ZQ==&linkCode=ll1&tag=ratio07-20&linkId=2b90f3a6f794f592fafec2dfa751eafd&language=en_US))

She really likes this one: The Instant Pot Bible: More than 350 Recipes and Strategies: The Only Book You Need for Every Model of Instant Pot: Bruce Weinstein, Mark Scarbrough: 9780316524612: AmazonSmile: Books (https://www.amazon.com/Instant-Pot-Bible-Recipes-Strategies/dp/0316524611/ref=as_li_ss_tl?keywords=The+Instant+Pot+Bible:+Mo re+than+350+Recipes+and+Strategies&qid=1578927518&s=books&sr=1-1&linkCode=ll1&tag=ratio07-20&linkId=dfafa71ca7e4af4d8b635df52dedb678&language=en_US)

[vaglocker]

Muh favorite:

https://www.southernkitchen.com/recipes/breakfast-brunch/instant-pot-shrimp-and-grits

[Tom Fineis]

Ribs are my favorite meat to do in the IP. Most other meats I prefer in more traditional cooking methods, but the IP still does a pretty damn good job of being simple and easy to clean. We pre cook ribs for camping trips, vacuum seal them, then just crisp them up over the fire and they are always a big hit.

Baked potatoes come out great at about 12 minutes in the IP. We use it for that for sides a lot.

[revchuck38]

...my family would revolt (they're pretty revolting anyway).


https://www.youtube.com/watch?v=h0iAcQVIokg

[NETim]

Two of my favorites.

https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/

https://thesaltymarshmallow.com/instant-pot-spaghetti/

[45dotACP]

Ribs in 45 minutes y'all. I do rather like this instantpot thinghttps://uploads.tapatalk-cdn.com/20200114/dc2e6df30ef64c97d1bd56ce7e89c388.jpg

Sent from my moto g(6) using Tapatalk

[LittleLebowski]

Just automates the pressure cooking. I have something similar and like it a lot.

Add chunked Chicken, beef or pork into the Instapot along with some 505 Hatch Valley Green Salsa (https://www.amazon.com/Hatch-Valley-Southwestern-Medium-Roasted/dp/B07QQJSDD5/ref=asc_df_B07QQJSDD5/), also available at Costco. Reserve some to add later.
Optional: Add a spoon of Better than Bouillon (https://www.amazon.com/BETTER-THAN-BOUILLON-Organic-Chicken/dp/B00016LAFM) (Also from Costco, also available in beef)
Cook for 20 minutes, depending on the type of meat.
The pressure cooker will probably liquify the salsa, so add reserved salsa back in after the cook.
Garnish with cilantro, sour cream and mexican cheese.

Is that Hatch Valley Salsa good or does it have strong vinegar taste?

[David S.]

Is that Hatch Valley Salsa good or does it have strong vinegar taste?

Very good. The Costco version doesn’t contain vinegar, so no vinegar taste. Ingredients are just Chile peppers, salt, garlic and lime juice. I don’t know about any of their other products.

[Borderland]

Wife uses her IP to cook everything, including rice. She bought IP's for everyone in the family, 4 I think. She was going to throw the crockpot out and I stopped her because I cook my beans in that pot. I like to cook my rice in a rice cooker also. So far she's thrown out 2 perfectly good rice cookers. Went to cook some rice the other day and no rice cooker. So I went online and found out how to do it in a regular pot on a stove. Done in 20 minutes. IP takes about 40, or at least the way she cooks it and you need the manual.

I'm not so sure the IP isn't something someone dreamed up to sell more kitchen appliances not unlike the 357 Sig cartridge was for LE. Our cupboard is crammed to the gunwales with all of these magnificent kitchen alliances that were used for a few years and forgotten. I'm thinking the IP won't last long.

OK Boomer.:D

[HeavyDuty]

Wife uses her IP to cook everything, including rice. She bought IP's for everyone in the family, 4 I think. She was going to throw the crockpot out and I stopped her because I cook my beans in that pot. I like to cook my rice in a rice cooker also. So far she's thrown out 2 perfectly good rice cookers. Went to cook some rice the other day and no rice cooker. So I went online and found out how to do it in a regular pot on a stove. Done in 20 minutes. IP takes about 40, or at least the way she cooks it and you need the manual.

I'm not so sure the IP isn't something someone dreamed up to sell more kitchen appliances not unlike the 357 Sig cartridge was for LE. Our cupboard is crammed to the gunwales with all of these magnificent kitchen alliances that were used for a few years and forgotten. I'm thinking the IP won't last long.

OK Boomer.:D

True potheads can take it too far. Example - hard boiling eggs. I don’t like doing them on the stove, but I have a small, cheap egg cooker that does six in about 12 minutes. Why would I want to haul out the IP for that?

Or pasta and (like you said) rice? Both are better on the stove, with one exception - risotto.

Basically, the IP is killer for many things but a parlor trick for others. You still need to select the right tool for the job...

[vaglocker]

True potheads can take it too far. Example - hard boiling eggs. I don’t like doing them on the stove, but I have a small, cheap egg cooker that does six in about 12 minutes. Why would I want to haul out the IP for that?

Or pasta and (like you said) rice? Both are better on the stove, with one exception - risotto.

Basically, the IP is killer for many things but a parlor trick for others. You still need to select the right tool for the job...


Amen on the risotto

[LittleLebowski]

Very good. The Costco version doesn’t contain vinegar, so no vinegar taste. Ingredients are just Chile peppers, salt, garlic and lime juice. I don’t know about any of their other products.

Awesome. Ordered.

[sparkyv]

I won one at our Christmas party drawing. I had no idea what the heck this was. I learned over the holidays what it was and how to use it, and WOW! In fact, just made some basmati rice.

I cobbled thus from several online recipes and from my own slow-cooker recipe:

Instant Pot Barbacoa Beef
Prep Time: 15 mins
Cook Time: 75 mins
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Main Dish

Ingredients
2 packs cachete (cheek), trimmed
1 tablespoon vegetable oil
1 yellow onion, diced (about 1 cup)
4-5 cloves garlic, minced
1 tablespoon ground cumin
1 tsp dried oregano
1/2 cup water
2 teaspoons salt
1 teaspoon pepper
2 bay leaves

Instructions
Cut the meat into 4-6 large chunks, removing any large pieces of fat.
Press saute button on the Instant Pot and add the vegetable oil. Add half of the roast chunks. Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.
With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 10 minutes. Add the garlic, cumin and oregano and cook an additional minute. Pour in the water, salt, pepper, cloves and bay leaves. Stir to combine, then add the meat back into the Instant Pot.
Place the lid on the Instant Pot and lock. Select high pressure for 60 minutes, using the stay-warm option.
When the pot beeps, allow the pressure to naturally release. Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef. Remove the majority of the liquid. Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices. Serve it up on corn tortillas, diced onions, cilantro and hot sauce. Awesome barbacoa tacos! :cool:

[AKDoug]

Tonight I simply saute'd some carrots, celery, onions and garlic in the IP, while I chopped up some cauliflower and broccoli. I made up a quart of beef "juice" from some "Better than Bullion" beef base. Chopped up some chicken/basil/garlic organic sausages. Tossed the whole mess in the IP with a tsp of Italian seasoning. Set it for 5 minutes and walked away. Went out to the shop and put the rear suspension back in my snowmobile. Came back in 45 minutes later to a nice nutritious soup.

Yes, I could have put the whole thing on the stove and boiled it up. Simmered for an hour our so. That would have required me to monitor it for safety. The IP lets me just go on with my day and I have less issues with it than my crockpot.

[UNM1136]

Awesome. Ordered.

You will enjoy it. Every fall we get a 30 pound sack roasted that we peel, seed, and freeze. When we run out (usually quicker than we expect) this makes a decent backup.

pat

[LittleLebowski]

You will enjoy it. Every fall we get a 30 pound sack roasted that we peel, seed, and freeze. When we run out (usually quicker than we expect) this makes a decent backup.

pat

I just got mine in today and it’s really good. I like peppers and spice on everything, so it’s a good buy for me. So far, I had it with soup.

[UNM1136]

Easiest Chicken Enchiladas ever.

Set your Instant pot to slow cooker mode. Put in a few chicken thighs (or breasts, if your not into the whole flavor thing:cool:)and a half jar or so of that green chile. Maybe some garlic. Let it slow cook until you can essentially pull the chicken like pulled pork. (At this point you can use it for tacos, burritos, tamales, or sandwiches) Take about a half jar of the green chile,and some salt (more than you think you will need), and some garlic and toss it in the blender with a pint to a pint and a half of buttermilk... ladle some of the buttermilk mixture into the bottom of a pan, cassarole dish, or even into the Instant Pot again, sprayed with non-stick spray*. Top the buttermilk mixture with corn tortillas, some of the pulled chicken, chopped yellow onion**, more buttermilk mixture, cheese. Repeat to desired depth. Bake at 350-425 until cheese on top is browned to your liking. Serve like lasagne, but with sour cream, and maybe an over easy egg on top.

*If using the Instant Pot you can make it similar to a crock pot lasagne, but you won't get the cheese to brown up. I prefer a 9x13 glass baking dish.

**My wife can't eat onion any more, so I frequently leave it out, but enchiladas are not enchiladas without little chunks of raw onion here and there.

Good fresh out of the oven, better as leftovers, even good cold the next morning. Serve with cold beer.

pat

[AKDoug]

Easiest Chicken Enchiladas ever.

Set your Instant pot to slow cooker mode. Put in a few chicken thighs (or breasts, if your not into the whole flavor thing:cool:)and a half jar or so of that green chile. Maybe some garlic. Let it slow cook until you can essentially pull the chicken like pulled pork. (At this point you can use it for tacos, burritos, tamales, or sandwiches) Take about a half jar of the green chile,and some salt (more than you think you will need), and some garlic and toss it in the blender with a pint to a pint and a half of buttermilk... ladle some of the buttermilk mixture into the bottom of a pan, cassarole dish, or even into the Instant Pot again, sprayed with non-stick spray*. Top the buttermilk mixture with corn tortillas, some of the pulled chicken, chopped yellow onion**, more buttermilk mixture, cheese. Repeat to desired depth. Bake at 350-425 until cheese on top is browned to your liking. Serve like lasagne, but with sour cream, and maybe an over easy egg on top.

*If using the Instant Pot you can make it similar to a crock pot lasagne, but you won't get the cheese to brown up. I prefer a 9x13 glass baking dish.

**My wife can't eat onion any more, so I frequently leave it out, but enchiladas are not enchiladas without little chunks of raw onion here and there.

Good fresh out of the oven, better as leftovers, even good cold the next morning. Serve with cold beer.

pat
Just curious why you slow cook the chicken? We pressure cook it for 8 min. Easy to shred at that point.

[UNM1136]

Started this with an old school honest to goodness crock pot. Slow cooking never let me down, and never felt like playing with the pressure cooker to figure it out. Now that you are teling me 8 min, gonna have to give it a try...

pat

[mtnbkr]

Started this with an old school honest to goodness crock pot. Slow cooking never let me down, and never felt like playing with the pressure cooker to figure it out. Now that you are teling me 8 min, gonna have to give it a try...

pat

Sometimes the slow cooker is the way to go, sometimes the pressure cooker is right tool. Your kitchen is a toolbox, equip it accordingly. :)

We have 4 crock pots in 3 different sizes.

Chris

[HeavyDuty]

I’m going to make a IP lasagna today. The recipe I used came out well, but I didn’t care for the seasoning. This time I’m adjusting the recipe a little...

[AKDoug]

Started this with an old school honest to goodness crock pot. Slow cooking never let me down, and never felt like playing with the pressure cooker to figure it out. Now that you are teling me 8 min, gonna have to give it a try...

pat

Typically I pressure cook the chicken in a little chicken broth mixture. Now I'm going to try it with the green chilies like you do it for slow cooking. Maybe we'll both learn :D

[David S.]

Is that Hatch Valley Salsa good or does it have strong vinegar taste?

Just noticed it's no longer available at my local Costco. It is on Amazon tho.

[Rosco Benson]

True potheads can take it too far. Example - hard boiling eggs. I don’t like doing them on the stove, but I have a small, cheap egg cooker that does six in about 12 minutes. Why would I want to haul out the IP for that?



The Instant Pot boiled eggs peel really easily and cleanly. This is nice if making deviled eggs. We like to top each deviled egg with a piece of smoked salmon and a sprig of fresh dill. We've never had any left over. They're a hit.

Rosco

[HeavyDuty]

The Instant Pot boiled eggs peel really easily and cleanly. This is nice if making deviled eggs. We like to top each deviled egg with a piece of smoked salmon and a sprig of fresh dill. We've never had any left over. They're a hit.

Rosco

That’s the thing - so are the ones from my little $14 standalone egg cooker, and they’re done before the IP is even up to pressure. Much less fuss, cleanup and probably electricity. I love my IP, but...

[Totem Polar]

How to Cook the Best Hard Boiled Eggs in the Instant Pot


https://www.allrecipes.com/article/instant-pot-hard-boiled-eggs/?internalSource=editorial_2&referringId=148&referringContentType=Recipe%20Hub

[0ddl0t]

Yup, they won't do anything a regular pressure cooker can't do


I gave several for Christmas gifts this year. The latest iteration has a Sous Vide function...

I'm ambivalent about the instant pot for most things, but the sous vide function makes fantastic meat (albeit in limited quantities). I still use a separate pan for searing - the saute feature doesn't brown meat as well (it takes too long which starts to overcook the inside).

[UNM1136]

Just curious why you slow cook the chicken? We pressure cook it for 8 min. Easy to shred at that point.

Just this week proofed this for a pot luck. Chicken thighs went from the freezer to the pressure cooker. Added a cupish of buttermilk, a half a jar of green chile (505 Hatch Roast) a bit of garlic powder (the Costco house brand is the best garlic powder I have found. Much closer to garlic aroma and flavor than everything else out there) and a bit of salt. Pressure cook for 30 min. Chicken fell apart when removed with tongs.

One thing I forgot to mention...reviewing the recipe, starch. A quart of buttermilk, five or six cloves of garlic, a healthy pinch of salt, 12oz to a pound of green chile (I used Bueno Autumn Roast) and 2-3 Tbs of flour get buzzed up in the blender. The original recipe says to simmer on the stove and taste to correct seasonings. I don't do that. Layer with corn tortillas, shredded chicken thighs, yellow onions and cheese till the pan is full. 45 minutes at 350. Three coworkers requested the recipe.

Thank you for the tip! Just the tip.

pat

[cornstalker]

I wonder how ribs would come out if they were rubbed, then cold smoked with applewood before going in the pressure cooker. Might have to give it a whirl.

[Balisong]

Welp, just ordered one of the duo evo 6qt (8qt was OOS) for my gf for mother's day and it's supposed to be delivered tomorrow. Thanks to this thread. She does a lot of soups/stews in crock pot or stove top, so she may like that this is quicker. Tons of recipes online mean lots to try. If she ends up not liking it I'll probably post it for sale here, but I think she will.

[md8232]

Go here & start reading. Folks have been using this for years.
https://forums.egullet.org/topic/151807-instant-pot-multi-function-cooker-part-1/

[AKDoug]

I wonder how ribs would come out if they were rubbed, then cold smoked with applewood before going in the pressure cooker. Might have to give it a whirl.

I've been disappointed with IP ribs. I've tried it about 6 times now without results even close than what I get on a pellet smoker after 4 hours. They're o.k. and we'll do them when we're in a hurry. This is the recipe that I had the best luck with.. https://www.allrecipes.com/recipe/262470/fall-off-the-bone-30-minute-instant-pot-ribs/