Instant Pot users?

[Christine]

Well I had my teriyaki meatballs. They were fairly good; although made with 99% lean turkey meat so, not like a "real" meatball. The recipe for the sauce was just okay. I've put together a better teriyaki sauce before. But this was good training for me.

I made the meatballs by hand. Then I put the IP on the saute setting and browned them in a little oil. After that was done, I dumped in the teriyaki sauce and cooked the whole thing on High Pressure for 12 minutes. I let them sit for 8 minutes after that. When that was done, cooked the rice. The whole dinner in one pot (not at the same time though!!). Earlier in the day, I bought some kale at the farmer's market so I also steamed my kale in the IP. 10 minutes to very tender kale.

Later this week, I'll be trying out BBQ Pork Chops. I'm hoping to have a tender pork chop. Now that they have bred all the fat out of pork, I haven't had a decent pork chop since about 1989.

 

[jiminyC_fan]

Looks like I need to subscribe to this thread. I don't have an IP but I do have a different brand. I love making pasta, pasta casseroles, potato salad, eggs etc. Still afraid of meat itself. Someone earlier said to release pressure with a towel over the steam. That's what we do to avoid the mess especially when we are cooking in our 5th wheel.

 

[Chaitali]

I just got an instant pot a couple weeks ago and so far we've used it for rice, black beans, and mac and cheese. I want to try oatmeal and hard boiled eggs next (since they're a pain to peel when I cook them on the stove). I also have a couple instant pot curry recipes I've found online that I want to try to make.

 

[Tinijocaro]

I have to say that I just LOL when people say it's "easy" to make hardboiled eggs in the instapot. Hardboiled eggs are ridiculously easy to make on a stove top. Put eggs in pan. Cover with cold water. Bring to a boil. Take pan off heat. Let pan sit for 10 minutes. Why would I need ANYTHING to help me make hardboiled eggs? Can someone educate me? Especially when I read the instructions.

For me, it's not the ease, since it isn't any easier in the IP. Two main reason I prefer the IP is the ease of peeling. Soooo much easier than any time I've made them stovetop. The other reason I prefer IP is that the white comes out soooo tender, not rubbery. It's a completely different texture.

 

[jiminyC_fan]

I simply refuse to go back to stove top hard boiled eggs. The peeling alone is a HUGE plus.

 

[Tinijocaro]

I have a hard time waiting for the pressure to go down before the lid can be removed. When I'm impatient I'll relieve the pressure manually.

By pushing the little silver pressure valve down? I do that too!

 

[bcla]

By pushing the little silver pressure valve down? I do that too!

They have two ways to relieve pressure. I had to look up what they call it. One way is the "float valve". That actually stays up only when there's enough pressure. Pressure has to build before it raises up and closes the valve. The other is the "steam release handle".

It's pretty much impossible to open with enough pressure. I'm pretty sure that's a safety mechanism.

 

[tigercat]

Just got one today. I will open it tomorrow and look at the receipies. I am having surgery on my shoulder soon and thought it might make it easier for the others to cook meal.
tigercat

 

[olliesmom]

Well I had my teriyaki meatballs. They were fairly good; although made with 99% lean turkey meat so, not like a "real" meatball. The recipe for the sauce was just okay. I've put together a better teriyaki sauce before. But this was good training for me.

I made the meatballs by hand. Then I put the IP on the saute setting and browned them in a little oil. After that was done, I dumped in the teriyaki sauce and cooked the whole thing on High Pressure for 12 minutes. I let them sit for 8 minutes after that. When that was done, cooked the rice. The whole dinner in one pot (not at the same time though!!). Earlier in the day, I bought some kale at the farmer's market so I also steamed my kale in the IP. 10 minutes to very tender kale.

Later this week, I'll be trying out BBQ Pork Chops. I'm hoping to have a tender pork chop. Now that they have bred all the fat out of pork, I haven't had a decent pork chop since about 1989.

Thanks for the general guideline! I might try adapting my favourite hoisin meatball recipe (http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/).

 

[olliesmom]

Just got one today. I will open it tomorrow and look at the receipies. I am having surgery on my shoulder soon and thought it might make it easier for the others to cook meal.
tigercat

I thought that too, but my DH is totally intimidated right now! He is an IP work in progress.

Best of luck with your shoulder surgery!!

 

[bcla]

The one thing it does well is cooking tougher cuts of meat that normally takes forever. One is oxtail. On the stove it takes hours (at boiling temps) before the meat has softened enough to chew. With steam the temperature is higher and it breaks down the meat faster.

 

[olliesmom]

Week #2 with the IP continues!

Today I've made the following:

http://ourbestbites.com/2016/03/brazilian-style-black-beans-rice/

I made these to keep in the fridge for lunches or quick dinners. Love that dried beans cooked perfectly in 40 mins! The recipe is a little salty, next time I'll use 2 cups of stock and 2 cups of water and cut the added salt.

For dinner I'm making:

http://www.skinnytaste.com/honey-teriyaki-drumsticks-skillet-or-instant-pot/

They're in the IP now. Fingers crossed! I plan to broil them for a few minutes to finish.

Later tonight I'll hard boil a half dozen eggs to keep in the fridge, and we'll be set with some leftovers and lunches for a few days! I am really liking how easy the pot is to clean, I find is so much easier than the slow cooker.

 

[Christine]

I made some pork chops this week. They were a bit more tender, but still a disappointment. I just don't think there's any thing out there to save pork chops. They've bred all the fat out of them. They are off my list!!

On the flip side, I cooked about 3 lbs of chicken thighs for my dog. They came out REALLY good. Not that my dog cares, but I could tell the difference from when I poach them in a skillet.

 

[olliesmom]

I made some pork chops this week. They were a bit more tender, but still a disappointment. I just don't think there's any thing out there to save pork chops. They've bred all the fat out of them. They are off my list!!

On the flip side, I cooked about 3 lbs of chicken thighs for my dog. They came out REALLY good. Not that my dog cares, but I could tell the difference from when I poach them in a skillet.

I buy pork chops often because they go on sale frequently here. We love lemongrass pork chops - this is my absolute favourite way to make them: http://www.epicurious.com/recipes/f...chops-with-sweet-lemongrass-marinade-51115010

 

[pooh4evr]

Just got one on Wednesday! looking for some good stuff to make! So far I have done tacos, shrimp scampi and applesauce.

 

[FlightlessDuck]

I'm sorry, but the phrase "instant pot" makes me giggle.

 

[keri125]

I love this thread! I just got a new job and am now working until 7pm. As a single mom with a young son, I was really worried about how I was going to do dinner. As a congratulations present my mom bought me an IP, thinking it might help with the prep, etc. I was SO EXCITED, lol! I have heard such amazing things and can't wait to get started. I haven't even unboxed it yet, but have a ton of pins saved on Pinterest and will definitely be trying a lot of recipes here!

 

[tasha99]

I love my instant. I used it to make chicken noodle soup yesterday--takes about 2 hours to get a good, rich broth from bones. In a standard pot, that would be an all day affair.

I've also used my instant pot to hurry along roasts. One morning, I had a craving for corned beef hash. I was able to cook a small corned beef brisket (90 minutes) and fry it up in a hash before my boyfriend was even out of bed. Normally, that would be a meal only made of leftovers.

 

[eeyoreandtink]

I am still using mine at least 3-4 times a week. I am using the pressure cook and slow cook functions. I am finding a lot of my slow cooker recipes can be adapted to use the pressure cook function for faster cooking when needed.

 

[Dancind]

We use ours a lot. Favorites so far are chili, stew, bone broth, risotto, fast steamed potatoes, any tough meat or rice really. We make sticky rice in it when I make Larb, that's a very specific technique but it works. Failures so far were artichokes and eggs. Probably user error but will just use the cooktop from now on.

Making Pho tonight using some frozen bone broth cubes, water, pho seasonings, some veggies and sirloin in the pot for a short time. Noodles on stove top. Yes, we love Asian food.

It's cut my cooktop use by at least 50% and I hardly use the oven. Good appliance for hot weather!