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Instant Pot thread
- Thread starter Miker
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This Butter Chicken recipe is the GOAT.
That sounds odd. What size is your Instant Pot, and how much rice, water, and chicken did you have in there?
It's a 6-quart DUO, and I believe that recipe was 1 cup of rice, 1 cup of water, a couple cups of veggies and two large chicken breasts. I even have the "keep warm" option off, in case the heat from that keeps it from releasing.
Even quick release can take a full 5 minutes, unless I tilt the spout so that more air can get out faster.
Thanks! I think I have that bookmarked from a friend. I usually avoid fad diet recipes (Keto...) but it does look just fine :)
I'm trained a a scientist (Ph.d. in Experimental Psychology).
LOL.
Keep Warm doesn't kick in until temps drop below 140, so you don't even need to bother turning that off or unplugging the unit.
Maybe try removing/taking apart the spout/valve to see if there's something stuck in there? That might lead to longer NPR times.
Natural release takes me like 15-20 minutes, depending on the dish. I usually quick release.
I think fuller pots with more liquid in them take longer to release.
Definitely seems gross if it doesn't want us to use soap for the lid. All kinds of gross stuff can get stuck up in there. I haven't had any issues yet.
This seems like the most likely culprit.
Also, LakeEarth what altitude are you at? Could that have something to do with it?
250m, so nothing that should affect cooking. I'll just pretend that my IP has a perfect seal, which is why it takes a little longer to completely vent.
Speaking of venting, some times I will tilt the spout to get it to depressurize faster. Do you guys think that might be a bad idea? I don't want to somehow wear it out so that it can't seal anymore.
I have an 8 quart that takes a long time to do NR as well. I just go to QR after 10-15 minutes and everything comes out great.
Got an Instant Pot not long ago and I LOVE IT. Just cooked two chicken breasts for sandwiches for the next many days and then shredded them in my Kitchenaid and the whole thing, prep, cooking, shredding, everything? Took about ten minutes. My god. How did I do anything before?
You can whip up some baked potatoes in less than half the time too: https://www.passionforsavings.com/how-to-make-baked-potatoes-in-the-instant-pot/
Basically 14 minutes in the IP (12 cook, 2 while depressurizing), then you can just pop them under the broiler for a few minutes with some oil or whatever toppings you want. I love it. No more spending 60-70 minutes just cooking a potato.
Can you just cook pasta by throwing dry pasta in the pot or do you gotta cook the pasta separately?
!!!! I've been dying for a better way to make baked potatoes because I hate trying to microwave them. I didn't even consider that. You're a hero.
So I have a basic Mac and cheese recipe from the frozen Tyson chicken bag that I'd like to change from slo cook(which I could do) to pressure cook, any thoughts? You slow cook the frozen chicken, cheddar cheese sauce(I'm assuming it means like velveeta) and heavy whipping cream for 6-8 hours low, shred the chicken, then cook the noodles in it for 10-20 on high. How'd that adapt to the instant pot pressure cook?
Cooking dry pasta in a pressure cooker makes no goddamn sense, tbh.
It's slower. Definitely much slower if you use an induction cooktop.
It requires more cleaning if you use the pressure function (thus the lid)
It offers no control over the process, meaning that you may end with mushy/hard pasta
I mean, it's pasta. You can boil a pot of water in five minutes and set the dried pasta to cook for 9 minutes for a perfect al dente result. Then you just dump the sauce on top, using the same pot you used to cook it and call it a day. It's the easiest food to cook not called hot pockets.
Risotto, though. That's a different game.
It's slower. Definitely much slower if you use an induction cooktop.
It requires more cleaning if you use the pressure function (thus the lid)
It offers no control over the process, meaning that you may end with mushy/hard pasta
I mean, it's pasta. You can boil a pot of water in five minutes and set the dried pasta to cook for 9 minutes for a perfect al dente result. Then you just dump the sauce on top, using the same pot you used to cook it and call it a day. It's the easiest food to cook not called hot pockets.
Risotto, though. That's a different game.
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I made some whole wheat pasta in the IP the other week. Dumped farfalle, frozen vegetables, salsa and water in there. Cooked for something like 5 minutes. Perfectly al dente pasta. No fuss.
My next IP experiment will be curry. I've bought this stuff for the first time in my life. Apparently you have to use all of it?
I've already found a bunch of IP recipes for this, so we'll see. And apparently adding chocolate makes it richer.
I've already found a bunch of IP recipes for this, so we'll see. And apparently adding chocolate makes it richer.
Yeah I tried hard pasta once. It turned out super mushy, even with directions from someone online who had done it.
Last night, I tried this recipe which someone recommended earlier in the thread:
http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
It was unbelievably good and so easy! Literally just chop stuff up, plop it all right into the pressure cooker, cook for 30 minutes, blend the veggies, done.
http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
It was unbelievably good and so easy! Literally just chop stuff up, plop it all right into the pressure cooker, cook for 30 minutes, blend the veggies, done.
Thanks! Will try. I have a bunch of pork tenderloin, I wonder if that would be OK to use. Might need some external fat. I have some bacon fat I could use
Same here. I just quick release after 10 minutes or whatever the recipe says for natural release.
The fat from the pork shoulder certainly helped, but I did shave off a lot of the excess fat from the shoulder before putting it in the pot.
Bacon fat always makes things better though so why not?
Also, a little more fish sauce than 1TBSP is better.
Bacon fat always makes things better though so why not?
Also, a little more fish sauce than 1TBSP is better.
Tenderloin is too lean but also it lacks collagen. Lean, tender cuts are not ideal for braising, stewing, or pressure cooking. http://www.seriouseats.com/2016/01/best-cut-beef-stew-braise.html
Tenderloin is better with dry, high heat cooking: a roast, or cut it into medallions/steaks and grill or pan sear them.
I only use a block or two at a time without issue. Rather than chocolate, I add espresso powder for flavor complexity, but chocolate works too.My next IP experiment will be curry. I've bought this stuff for the first time in my life. Apparently you have to use all of it?
I've already found a bunch of IP recipes for this, so we'll see. And apparently adding chocolate makes it richer.
More cleaning? I make it in one pot. 4 minutes, QR, stir and reduce sauce, done.
this is the wisdom right here. if you're dead set on the IP, more power to ya tho.
Thanks, I usually do tenderloin that way, or sous vide. I just didn't want to buy a whole pork shoulder just to try this. I've shredded pork loin in the instant pot - it's not ideal, but it worked in a pinch.
This thread seems to praise this little thing quite a bit. I'm assuming this is a good investment? I've been eyeing one for some time now. I want to start preparing meals more, and maybe even meal prep. Any advice? Which model? It's me and my wife, a one year old and an eight year old..
For a four-person family, get an 8 qt. model. Any of them.
I now have two different 8-qt. Instant Pots for Sundays, when I do meal prep for the whole week. Two roast chickens, dried beans, and churning out several resulting meals makes meals during the week a tremendous ease.
I haven't cleaned my instant pot in weeks. It's sitting in the fridge with caked on pasta bits and probably mold. I'm tempted to use it again over the weekend but don't want to look at the science project that's formed.
wtf. put food into a storage container, don't put the IP in the fridge...
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for transport I'm sure. I wouldn't store that in my fridge. What about the next night when you need to cook something else?
Don't they sell smaller cuts of pork shoulder? Worst case you could buy a big cut and break it down into a few chunks to freeze and one to cook with now. I just like pork shoulder a lot. Besides the fat and collagen, the lean meat of it is also more flavourful than tenderloin.
Or, cook with the full recipe serving size and then freeze a lot of the chili for later. It's a stew, it'll store well in the freezer.
The inner pot or the whole thing?
Anyways, I suggest you buckle down and clean it ASAP. It's not going to get easier if you wait. Empty out the food you can scoop out, make sure the lid's steam vent isn't gunked over, then add some water (a half cup?) and put the lid on. Set it to 0 minutes of low pressure, then let it sit for at least a few minutes before you vent the remaining steam. The point here is to both sterilize it and soften the food bits with steam.
I'm confused. Can't you just dump the food out of the pot and rinse/scrub it down?
Sunday meal-prep duties just got a whole lot easier with a second 8-qt. Instant Pot.
I made ribs in mine again last week, first time I used it in months as I mentioned before. I wanna do a whole chicken again, need to use the rest of the marinate I bought a while back.
How's the new model?