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Post by Ryann on May 25, 2020 0:35:42 GMT
I have definitely been frustrated by the timing before, but feel like I get better at figuring it out when approaching a new recipe the more I use it. If a recipe is a keeper, I will add a note to the recipe about the total time needed. For example, "ALLOW 1.5 hours for this recipe!" is step 1 in the instructions for one of my go-to favorite IP recipes. Like any new recipe, it's trial and error sometimes.
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milocat
Drama Llama
Posts: 5,429
Location: 55 degrees north in Alberta, Canada
Mar 18, 2015 4:10:31 GMT
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Post by milocat on May 25, 2020 0:35:58 GMT
I agree it's not so instant, the cook time is not the whole time. I don't like how boiled meat in a water sauce everything is. The saute feature seems to be 1000 degrees and just burns the life out of anything.
I really haven't taken the time to learn it like I should, not sure where to look. It's just easier to cook things in the oven or stove. I cook every night so it's not like I don't know how to make things.
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Post by gale w on May 25, 2020 1:04:44 GMT
I love my instant pot (and my fagor epc) but I agree that it's frustrating not really knowing how much time to allow for it to come to pressure at the beginning.
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Post by Bridget in MD on May 25, 2020 1:30:37 GMT
I agree it's not so instant, the cook time is not the whole time. I don't like how boiled meat in a water sauce everything is. The saute feature seems to be 1000 degrees and just burns the life out of anything. I really haven't taken the time to learn it like I should, not sure where to look. It's just easier to cook things in the oven or stove. I cook every night so it's not like I don't know how to make things. That is pretty much how I feel about any crock pot recipe too! I do make the Indian Butter Chicken - that alone is the reason I keep the IP! HA!
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Post by Bridget in MD on May 25, 2020 1:31:25 GMT
I have definitely been frustrated by the timing before, but feel like I get better at figuring it out when approaching a new recipe the more I use it. If a recipe is a keeper, I will add a note to the recipe about the total time needed. For example, "ALLOW 1.5 hours for this recipe!" is step 1 in the instructions for one of my go-to favorite IP recipes. Like any new recipe, it's trial and error sometimes. That is exactly what I need to do!
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Post by crazy4scraps on May 25, 2020 1:33:21 GMT
We’ve used ours enough to automatically know that it’s going to take an extra 15-20 minutes to come up to pressure. We typically have everything thawed out which helps speed up how long it takes. For those complaining that it isn’t “instant enough” I just think, how long would that roast take to cook in the oven on low or out on the grill? Typically it’s going to take 2-3x longer than it would take in the Instant Pot, and for us that means we would only be eating that meal on a weekend vs any average weekday after work because neither one of us is available to get it prepped and in the oven at an appropriate time so we can eat dinner when we normally do.
Once we’ve made a recipe in the IP a few times we generally know how long it will take and can plan the other parts of the meal accordingly. The countdown feature of the IP is great for that because if I’m making something that has a quick release in the IP and making frozen vegetables in the microwave or whatever, I put that stuff in when the countdown is at the appropriate time left on the IP display. When one or the other beeps, I know dinner is almost done. For something that has added natural release time, I wait for the IP to go off, put my microwave stuff in then, and when the microwave timer goes off it’s time to check the IP too.
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Deleted
Posts: 0
May 9, 2024 21:04:00 GMT
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Post by Deleted on May 25, 2020 1:46:15 GMT
The only thing we use ours for is baked potatoes and cheese dip.
The IP sucks as a slow cooker - it doesn't get hot enough.
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Post by tenacious on May 25, 2020 2:12:30 GMT
Hard boiled eggs and corn on the cob, that’s all I use it for.
My slow cooker is my BFF.
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Post by Crack-a-lackin on May 25, 2020 2:52:39 GMT
The only thing we use ours for is baked potatoes and cheese dip. The IP sucks as a slow cooker - it doesn't get hot enough. Cheese dip in the IP? Do you have a recipe?
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Deleted
Posts: 0
May 9, 2024 21:04:00 GMT
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Post by Deleted on May 25, 2020 3:01:11 GMT
I use it for ribs.
Best ribs ever.
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Post by elaine on May 25, 2020 3:08:52 GMT
The only thing we use ours for is baked potatoes and cheese dip. The IP sucks as a slow cooker - it doesn't get hot enough. It depends on the model of Instant Pot. Some of the newer models allow you to custom set the temperature.
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Post by JoP on May 25, 2020 7:11:19 GMT
Bridget in MD Can you share which butter chicken recipe you use please? 😀 Thank you
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Post by SunnySmile on May 25, 2020 7:29:12 GMT
We got the Air Fryer first (about this time last year) and I'm not really sold on it but admittedly haven't tried many things. I got the Instant Pot when the virus stuff started and I'm sold on it. I have some issues with recipes but I think it's operator error (not draining pasta recipes). I use it to make almost all dinners now (same night) and it makes people think I can cook. Ha ha. I do understand the frustration about the timing of recipes though. If it uses "natural release," that can take quite a bit of time too as can the "come to pressure" time. I love that it can use frozen meat. It made frozen salmon is cook time of 5 minutes. I was impressed. (additional time to come to pressure). I also love that many recipes can be made in that one pot. Fewer dishes. I'd love to know your recipe for the frozen salmon. I have an IP, but I've only used it once before for beef stroganoff, which came out great. There is a guy on youtube that has lots of IP recipes. His channel is called Pressure Luck. I used his recipe. I'd like to have salmon that stays moist. I hate dry salmon!
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Post by malibou on May 25, 2020 10:45:31 GMT
I vowed to learn to make shredded chicken breasts in my IP while we shelter in place. I did it!! I now have several spice mixes that I can make different flavours with. Though none have been awful, the chicken shawarma became a fast favorite.
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Post by Bridget in MD on May 25, 2020 12:50:42 GMT
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Post by JoP on May 25, 2020 13:53:42 GMT
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Post by Jockscrap on May 25, 2020 16:22:09 GMT
The only thing we use ours for is baked potatoes and cheese dip. The IP sucks as a slow cooker - it doesn't get hot enough. I have the 5.7L Duo and I absolutely love it for slow cooking - so much better than my old crockpot style one as I can brown the meat and bring any liquids up to temp all in the one pot, then it can sit and keep warm for as long as needed after the slow cooking period has ended. I often slow cook joints of meat, always 5.5 to 6 hours on high. The lower temps are good for things like homemade tomato sauce where they have been pressure cooked for a few minutes, then can slowly keep developing flavours on low slow cooking for hours afterwards until needed.
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Post by Jockscrap on May 25, 2020 16:29:34 GMT
I love my IP and use it a lot, but even more so in lockdown as I’m making soups several times a week as well as lots of evening meals. I am a huge fan.
That said, I still scratch my head when I see what some folk use theirs for as it can appear to me to be an over engineered, more time consuming way of cooking - broccoli and rice come to mind. Each to their own though.
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Post by monklady123 on May 25, 2020 19:41:56 GMT
Oh yes, Urvashi Pitre's butter chicken! (Urvashi is twosleevers...) I always at least triple the sauce part so we can have some leftover.
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Post by crimsoncat05 on May 26, 2020 14:13:35 GMT
I vowed to learn to make shredded chicken breasts in my IP while we shelter in place. I did it!! I now have several spice mixes that I can make different flavours with. Though none have been awful, the chicken shawarma became a fast favorite.do you have recipes you use, or just a spice mix- and if so, where did you get them / what did you use? I don't use my IP that often (I really should use it MORE), but I would NEVER have attempted to cook beans from scratch before ( elaine's IP black beans are the first thing I ever cooked), and I never, ever made ribs before getting an instant pot. I recently bought the slow-cooker lid, so I can use it instead of my too-small crockpot.
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Post by busy on May 26, 2020 14:19:04 GMT
I love my IP and use it a lot, but even more so in lockdown as I’m making soups several times a week as well as lots of evening meals. I am a huge fan. That said, I still scratch my head when I see what some folk use theirs for as it can appear to me to be an over engineered, more time consuming way of cooking - broccoli and rice come to mind. Each to their own though. I love it for rice 🤷♀️ Doesn’t take up a burner while I’m cooking the rest of dinner and it’s kept at the perfect temp until everything is ready, if the timing of the meal gets thrown off elsewhere.
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Post by elaine on May 26, 2020 14:23:42 GMT
I love my IP and use it a lot, but even more so in lockdown as I’m making soups several times a week as well as lots of evening meals. I am a huge fan. That said, I still scratch my head when I see what some folk use theirs for as it can appear to me to be an over engineered, more time consuming way of cooking - broccoli and rice come to mind. Each to their own though. I love it for rice 🤷♀️ Doesn’t take up a burner while I’m cooking the rest of dinner and it’s kept at the perfect temp until everything is ready, if the timing of the meal gets thrown off elsewhere. Yes! I regularly use 2 IPs to make dinner - entree in one, rice in the other. It is a great “set-it-and-forget-it” appliance for rice making.
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Post by workingclassdog on May 26, 2020 14:34:35 GMT
because I discovered the Air Fryer and I LOVE that one so much better...
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Post by Skellinton on May 26, 2020 14:39:07 GMT
because I discovered the Air Fryer and I LOVE that one so much better... I have the Ninja Foodi, best of both worlds!
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Post by Skellinton on May 26, 2020 14:39:43 GMT
Thank you, those are great looking recipes. Adding them to my list for next week!
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Post by hop2 on May 26, 2020 14:40:16 GMT
I thought an IP was a pressure cooke It is which is why I chose it because it also lets you saute and do other things. I think he actually asked for a slow cooker. I really don't know what any of them really do. I just went with the insta pot because peas. It can also be a slow cooker you just need a different lid. ( and I prefer the non stick pot )
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Post by papercrafteradvocate on May 26, 2020 14:47:04 GMT
Best damn hard boiled eggs ever. Period. I’m still trying to do these and cannot get it right!
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Post by pierkiss on May 26, 2020 14:48:14 GMT
That is our biggest irritation with our insta pot as well. Other than that we love it.
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Post by elaine on May 26, 2020 14:54:39 GMT
I’m not saying that anyone is wrong for feeling frustrated, but it is interesting that people don’t complain about how long it takes an oven to pre-heat.
Part of pressure cooking is that the device must come to pressure, just like baking in a regular oven depends on the oven heating up to the desired temperature.
My Instant Pot rarely takes longer to come to pressure (maybe when I am making chicken stock and it is full of water) than it takes my oven to finish pre-heating and come up to temperature.
Once the IP, or any other pressure cooker, comes up to pressure the cooking time IS less than in a traditional oven or in a slow cooker.
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Post by crimsoncat05 on May 26, 2020 15:20:46 GMT
I’m not saying that anyone is wrong for feeling frustrated, but it is interesting that people don’t complain about how long it takes an oven to pre-heat. good point- I think it's just 'assumed' when you read a recipe that the cooking time is separate from any time pre-heating. I can be prepping the ingredients while the oven is pre-heating. With the IP, you can't do that. The IP time-to-come-to-pressure is more like putting the entree in the oven and THEN turning it on. And with my last couple cooking experiences, it took me way too long to realize there was even a problem with it. I had been assuming it was counting down, at pressure, and waited 20-30 minutes before I realized something was wrong and it WASN'T counting down. THEN, I had to fiddle around with it, do an internet search for what could be wrong, etc. Thankfully I wasn't trying to get everything done at the same time for a meal-- I am an abysmal failure at doing that, anyway.
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