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Post by elaine on Feb 6, 2016 16:56:09 GMT
Good morning, everyone, and WELCOME! I thought that, at the beginning, it would be good to provide a simple recipe each week for newbies to challenge themselves to try out. Also, for the people with more experience to share their favorite tips, so that the newer people can benefit from our past experiences - good and bad. Since pressure cookers are a bit more complex than the Ninja, many of my tips will focus on them, but I hope that you Ninja experts out there will chime in with your best advice! **************************** Tips: #1 read through the recipe and prep EVERYTHING that needs to be in the pot when you lock the lid and set it to go to pressure. Everything goes very quickly as you are browning and sautéing before you put the lid on, and it is MUCH easier to have a small container with all the spices already measured out that you can just dump out, rather than burning your minced garlic which was already brown while you measure out 4 different spices. (Learned that by experience). It is okay to save prepping anything that goes in the pot after cooking, while the dish itself is cooking - you can measure out your cheese or cream and chop your fresh herbs for garnish at this point. #2 - my favorite pressure cooker cookbook is The Great Big Pressure Cooker Cookbook. The recipes all have ratings for how difficult they are, so you can choose according to your comfort/skill level and/or how much time you have . Many of them do not use very exotic ingredients, so you probably have most of the spices/etc. in your cupboards. It is also easy to add spices to the recipes if you want spicier foods. Finally, I had an issue with one of the recipes and wrote to the authors about it through their website one night, and I had a long sweet email from Mark in my inbox the next day. #3 - if you have an iPad, download your manuals/recipe booklet, onto your tablet, or your computer. Most cookers have the booklets that came in the box with your machine in .pdf form on the Internet. If you download them, you don't have to worry about losing them, nor about keeping them clean. Even though my Cuisinart electric pressure cooker was donated a couple of years ago, I still use the recipe booklet that came with it. ********************************* Weekly Recipe Challenge - Rice There seems to be an interest in the group to use their pressure cookers to make rice. So, for newbies, this would be a great thing to start with, and if you don't do anything else in your cooker than make rice for a while, you will at least be able to ditch your rice maker, and will then go on to make other things in your pressure cooker! So, everyone, try to make rice according to your pressure cooker's instructions OR try this recipe: Copycat Chipotle's Cilantro Lime Rice from Pressure Cooking Today. Check back in with how it went. Last night, I made chicken piccata on my stove for my main course and made brown basmati rice in my pressure cooker. Brown rice takes longer to cook than white rice, so it took considerably longer than white rice will. Before I started working on my chicken, I put in 2 cups of brown rice and 2.5 cups of water. I set my pressure cooker for high pressure for 22 minutes. When the time was up (around 30 minutes later, because it takes about 5-10 minutes to come to pressure and the timer to start counting down), I let it use natural pressure release for 10 minutes - that means you do NOTHING and the pressure starts dying down as the pot cools - and then used quick release for the rest of the pressure - this is when you turn your floating valve to "escape" and the steam left in the pot all blows out the open valve. It will make a big whoosh! When it is done, you should hear the safety lock on your machine click off. You can now carefully open the top. If you can't open the top, the steam isn't all out yet - this is a safety feature in all pressure cookers today - you literally CANNOT OPEN THEM WHEN THEY ARE AT PRESSURE. So, exploding pressure cookers are a thing of the past. Still, there will be some steam in your cooker and it will be hot, so open it in a direction away from your face. My brown rice came out perfect and was a great base for the lemony chicken piccata! ************************************ Recipes in this thread: Cilantro Lime Rice |
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Post by genealopea on Feb 6, 2016 18:14:43 GMT
I love the idea to download manuals and recipe books onto the iPad - I really need to get into the habit of using my iPad for things like this more often. Thanks. I like cookbooks with lots of pictures, so my favorite pressure cooker cookbook is Great Food Fast by Bob Warden. Like Elaine's book above, it uses mostly ingredients you already probably have in your pantry, and everything we've made so far has been really good. Looking forward to trying the rice, Elaine - thanks! |
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Post by iamkristinl16 on Feb 6, 2016 19:09:20 GMT
I love making rice in my pressure cooker. Will try the cilantro lime rice this week since we are also having slow cooker taco chicken.
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Post by jumperhop on Feb 6, 2016 19:35:59 GMT
I have spent some time on YouTube this morning looking at recipes. Trying to figure out what to make for dinner that is on my vegetable, low fat, no carb, I leave for Maui in two weeks diet.
Jen
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Post by elaine on Feb 6, 2016 21:08:03 GMT
I have spent some time on YouTube this morning looking at recipes. Trying to figure out what to make for dinner that is on my vegetable, low fat, no carb, I leave for Maui in two weeks diet. Jen Jen, have you visited The Veggie Queen site? She has a lot of vegan pressure cooking recipes on her site and is the author of the new book - not sure if it has been released yet - "Vegan Under Pressure". Hopefully, she will have some appealing-to-you recipes that will fit your diet. Maui? how exciting!!  |
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Post by jumperhop on Feb 6, 2016 21:35:34 GMT
Jen, have you visited The Veggie Queen site? She has a lot of vegan pressure cooking recipes on her site and is the author of the new book - not sure if it has been released yet - "Vegan Under Pressure". Hopefully, she will have some appealing-to-you recipes that will fit your diet. Maui? how exciting!! Thanks for the site. Aloha! I have sunset zipling, bamboo forests and snow cones on my mind! Jen |
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Post by dewryce on Feb 7, 2016 3:42:05 GMT
Love the idea of tips in the thread, can't wait until we get ours (prob with tax refund) and can participate!
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Post by jumperhop on Feb 8, 2016 19:49:42 GMT
Just wanted to share what I have made so far.
Saturday lunch, I had some stuff in my fridge that needed to get eaten so I made a baked ziti and used mini shells instead of ziti. This was so easy and a I was told that it tasted good. But the bottom did burn a little and I pressured it for 6 minutes!!! WOW!!!
Saturday Dinner, Again I had some chicken legs in the fridge that needed to get eaten. I tried to make a chicken and rice casserole. I Pressured it for 15 minutes and the chicken was still raw, and the rice was crunchy.
Sunday Lunch. I threw the ingredients for my favorite chicken and rice soup and used frozen chicken breasts. I am converted! This was so easy. I Pressured it for 20 minutes and it was the best soup I have made. I couldn't resist a bowl.
Currently I have hard boiled eggs in my pressure cooker.
This thing is life changing. I love the easy clean up, one pot meals. I love that my stove top doesn't get dirty. And I love that I can make a meal in the fraction of the time.
I don't think I will be getting rid of my rice cooker anytime soon. I like not the idea of not tying my cooker up with rice.
Jen
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Post by elaine on Feb 8, 2016 20:15:51 GMT
Just wanted to share what I have made so far. Saturday lunch, I had some stuff in my fridge that needed to get eaten so I made a baked ziti and used mini shells instead of ziti. This was so easy and a I was told that it tasted good. But the bottom did burn a little and I pressured it for 6 minutes!!! WOW!!! Saturday Dinner, Again I had some chicken legs in the fridge that needed to get eaten. I tried to make a chicken and rice casserole. I Pressured it for 15 minutes and the chicken was still raw, and the rice was crunchy. Sunday Lunch. I threw the ingredients for my favorite chicken and rice soup and used frozen chicken breasts. I am converted! This was so easy. I Pressured it for 20 minutes and it was the best soup I have made. I couldn't resist a bowl. Currently I have hard boiled eggs in my pressure cooker. This thing is life changing. I love the easy clean up, one pot meals. I love that my stove top doesn't get dirty. And I love that I can make a meal in the fraction of the time. I don't think I will be getting rid of my rice cooker anytime soon. I like not the idea of not tying my cooker up with rice. Jen Jen, that is awesome! You are making the most of this challenge.  If you ever open up the cooker and the meat or rice is still undercooked, simply put the lid back on and set it for more time. It will come back to pressure quickly because it is so hot already. It it has been life-changing for me too - hence my zeal in starting this weekly thread!  |
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oh yvonne
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Post by oh yvonne on Feb 8, 2016 20:16:57 GMT
Elaine! Fantastic post! Such great info, thank you, thank you..
Well, I got my InstaPot on Saturday, took it out of the box and am scared to use it! IDK why this machine intimidates me. Every time I read a recipe or a message board post (the FB group) it seems so complicated. I know, I just need to do it, so this thread is a big help.
I have no idea what to make. My kid only likes plain, steamed rice, so I can't do the specific challenge. I'm reading up on the time it takes to make steamed rice, and I'm thinking it's pretty much the same when it comes down to it, as my Zoshi cooker.
The Z takes about 45 minutes, that includes a 15 minute soak.
So with the InstaPot, you pre soak your rice 15 minutes, then add the rice to the pot and cook..taking time to allow for the pressurize time, the cook time, and the natural release time, it's probably about the same amount of time to cook? Is that my understanding of it?
Do you have to pre soak the rice? If I eliminate that step, then it's quicker I think.
I'm trying to see if I can find a chicken and rice dish to make in the pot. I have frozen boneless, skinless chicken breasts in the freezer. I also have really think tenderloin chicken strips that defrost fairly quickly too.
I know that I read somewhere you can use the chicken frozen first. I have plenty of bottled sauces/marinades. I have that Trader Joe's Garlic Garlic marinade, and I have some Teriyaki sauce. I have carrots, onion, etc.
Help? I just don't know where to start.
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Post by elaine on Feb 8, 2016 20:29:15 GMT
Elaine! Fantastic post! Such great info, thank you, thank you.. Well, I got my InstaPot on Saturday, took it out of the box and am scared to use it! IDK why this machine intimidates me. Every time I read a recipe or a message board post (the FB group) it seems so complicated. I know, I just need to do it, so this thread is a big help. I have no idea what to make. My kid only likes plain, steamed rice, so I can't do the specific challenge. I'm reading up on the time it takes to make steamed rice, and I'm thinking it's pretty much the same when it comes down to it, as my Zoshi cooker. The Z takes about 45 minutes, that includes a 15 minute soak. So with the InstaPot, you pre soak your rice 15 minutes, then add the rice to the pot and cook..taking time to allow for the pressurize time, the cook time, and the natural release time, it's probably about the same amount of time to cook? Is that my understanding of it? Do you have to pre soak the rice? If I eliminate that step, then it's quicker I think. I'm trying to see if I can find a chicken and rice dish to make in the pot. I have frozen boneless, skinless chicken breasts in the freezer. I also have really think tenderloin chicken strips that defrost fairly quickly too. I know that I read somewhere you can use the chicken frozen first. I have plenty of bottled sauces/marinades. I have that Trader Joe's Garlic Garlic marinade, and I have some Teriyaki sauce. I have carrots, onion, etc. Help? I just don't know where to start. No pre-soaking of rice needed, but you can. I rinse mine in the pot, dumping the water three times, to get some of the starch off. It takes about 2-3 minutes. So, 2 cups white rice, 3 cups of water at high pressure for 4 minutes. Natural pressure release for 10 minutes, and then quick release the rest of the pressure. So, you have rice in 20 minutes! Your zojirushi is quicker than mine - mine always takes at least 45 minutes, and if I'm making 3-4 cups of rice it will take an hour. If mine took only 30 minutes - I never soak my rice for that either - I wouldn't give it up. Keep that puppy! I'll look for recipes for you and get back to you. Frozen breasts are just fine - no need to thaw, especially TJs because they are fairly thin. |
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Post by gale w on Feb 8, 2016 20:29:33 GMT
Just wanted to share what I have made so far. Saturday lunch, I had some stuff in my fridge that needed to get eaten so I made a baked ziti and used mini shells instead of ziti. This was so easy and a I was told that it tasted good. But the bottom did burn a little and I pressured it for 6 minutes!!! WOW!!! Saturday Dinner, Again I had some chicken legs in the fridge that needed to get eaten. I tried to make a chicken and rice casserole. I Pressured it for 15 minutes and the chicken was still raw, and the rice was crunchy. Sunday Lunch. I threw the ingredients for my favorite chicken and rice soup and used frozen chicken breasts. I am converted! This was so easy. I Pressured it for 20 minutes and it was the best soup I have made. I couldn't resist a bowl. Currently I have hard boiled eggs in my pressure cooker. This thing is life changing. I love the easy clean up, one pot meals. I love that my stove top doesn't get dirty. And I love that I can make a meal in the fraction of the time. I don't think I will be getting rid of my rice cooker anytime soon. I like not the idea of not tying my cooker up with rice. Jen I don't know about white rice, but when I made soup with wild rice (a mix from lundberg) I pc it for 20 min on high. I use already cooked chicken though so I don't know about raw chicken. The only things I use my pc for so far are the wild rice soup, cauliflower, ham & beans, and fresh green beans. |
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oh yvonne
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Post by oh yvonne on Feb 8, 2016 20:35:23 GMT
Ah, Elaine my Zoji cooker cooks the rice in 45 minutes just like yours. I never make more than 1 cup total, we are a small family, so it doesn't take as long to cook. I do have thin chicken tenderloin strips, the ones you buy in the big bag at CostCo. I would love to be able to make a one pot chicken and rice dish, that would be SFA. I'm looking for a recipe too.  |
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Post by elaine on Feb 8, 2016 20:49:44 GMT
Ah, Elaine my Zoji cooker cooks the rice in 45 minutes just like yours. I never make more than 1 cup total, we are a small family, so it doesn't take as long to cook. I do have thin chicken tenderloin strips, the ones you buy in the big bag at CostCo. I would love to be able to make a one pot chicken and rice dish, that would be SFA. I'm looking for a recipe too. Do you and your family like olives and mushrooms? I have a recipe for a Chicken and Rice Casserole with Olives and Mushrooms. Since it is from a cookbook, not a website, I'd have to type it out and send it to you, if you are interested. I forget that you have girls, not teenage boys, so you don't have to make insane amounts of food. There are no leftovers when I make 3 cups of rice. The days of 1 cup of rice at a time are long gone! LOL! |
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oh yvonne
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Post by oh yvonne on Feb 8, 2016 21:01:00 GMT
Elaine, omg teenage boys are total eating machines! That's all they do is eat, while mine is a teeny thing who barely eats much. I joke she had bird bones. She weighs nothing! You are sweet to offer, I don't want you to have to type out that recipe. I found the Facebook group and I'm leaning towards trying Chicken Adobo. Simple ingredients like garlic, vinegar and soy sauce. Only it calls for chicken thighs and not breasts like i have on hand. I'll keep searching for something. |
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Post by elaine on Feb 8, 2016 21:07:43 GMT
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Post by gale w on Feb 8, 2016 21:47:12 GMT
Elaine! Fantastic post! Such great info, thank you, thank you.. Well, I got my InstaPot on Saturday, took it out of the box and am scared to use it! IDK why this machine intimidates me. Every time I read a recipe or a message board post (the FB group) it seems so complicated. I know, I just need to do it, so this thread is a big help. I have no idea what to make. My kid only likes plain, steamed rice, so I can't do the specific challenge. I'm reading up on the time it takes to make steamed rice, and I'm thinking it's pretty much the same when it comes down to it, as my Zoshi cooker. The Z takes about 45 minutes, that includes a 15 minute soak. So with the InstaPot, you pre soak your rice 15 minutes, then add the rice to the pot and cook..taking time to allow for the pressurize time, the cook time, and the natural release time, it's probably about the same amount of time to cook? Is that my understanding of it? Do you have to pre soak the rice? If I eliminate that step, then it's quicker I think. I'm trying to see if I can find a chicken and rice dish to make in the pot. I have frozen boneless, skinless chicken breasts in the freezer. I also have really think tenderloin chicken strips that defrost fairly quickly too. I know that I read somewhere you can use the chicken frozen first. I have plenty of bottled sauces/marinades. I have that Trader Joe's Garlic Garlic marinade, and I have some Teriyaki sauce. I have carrots, onion, etc. Help? I just don't know where to start. No pre-soaking of rice needed, but you can. I rinse mine in the pot, dumping the water three times, to get some of the starch off. It takes about 2-3 minutes. So, 2 cups white rice, 3 cups of water at high pressure for 4 minutes. Natural pressure release for 10 minutes, and then quick release the rest of the pressure. So, you have rice in 20 minutes! Your zojirushi is quicker than mine - mine always takes at least 45 minutes, and if I'm making 3-4 cups of rice it will take an hour. If mine took only 30 minutes - I never soak my rice for that either - I wouldn't give it up. Keep that puppy! I'll look for recipes for you and get back to you. Frozen breasts are just fine - no need to thaw, especially TJs because they are fairly thin. My zo takes less than an hour on the quick cycle but I usually use the umami cycle which takes over an hour. I am programmed to start rice early though, and I don't work so I have that option . I have to have japanese style rice so I must use my zo.  |
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Post by LuvAgoodPaddle on Feb 8, 2016 23:02:04 GMT
That lime rice recipe sounds good so I saved it! I made white rice in it but can't remember which recipe I used. I thought I could get rid of my rice cooker but I made a chicken recipe in my IP one night so I needed the rice cooker to make rice for it. Glad I didn't ditch it yet! Another easy rice I tried and we liked was Easy Spanish Rice Since you use sauté, it comes up to pressure faster. I noted it took a total of 13 minutes to finish once I had the IP closed up and timer set. One thing I quickly learned was that even though the recipe says 4 minutes at high pressure, you have to account for the time to actually get to pressure. So I've learned to leave about 15 minutes + pressure cook time + 15-20 minutes for natural pressure release on recipes. I started keeping track on recipes we liked so that I can note it on the recipes for how much time to leave to make it the next time. The first few things I made we ate a lot later than I thought we would because I didn't know!  |
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Post by elaine on Feb 8, 2016 23:13:44 GMT
I currently have a Barbque Bacon Meatloaf in my pressure cooker right now. It is a pressure cooker adaptation of the Pioneer Woman's meatloaf. I hope it turns out good and will let you all know! ************************************* Update: when I first cut into the meatloaf after the 20 minutes of high pressure called for by the recipe- it definitely was not done - so I put it back in for another 10 minutes at high pressure. That was perfect! So, modify the recipe for 30 minutes at high pressure, followed by quick release. I may only use 2 eggs next time, which would help, because the meat/dough was very wet when I was forming the loaf. Anyhow, the family thought it was great. The texture was fine - like a regular meatloaf, but not dry at all. Yum! |
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Post by jumperhop on Feb 9, 2016 4:36:08 GMT
5 minutes of high pressure made a perfect hard boiled egg. The shell came off so easy.
Jen
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Post by grove420 on Feb 9, 2016 6:24:40 GMT
Elaine - thanks so much for the barbecue bacon meatloaf recipe! I know what I'm making for dinner tonight!
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Post by Scrapbrat on Feb 9, 2016 13:02:27 GMT
One thing I quickly learned was that even though the recipe says 4 minutes at high pressure, you have to account for the time to actually get to pressure. So I've learned to leave about 15 minutes + pressure cook time + 15-20 minutes for natural pressure release on recipes. I started keeping track on recipes we liked so that I can note it on the recipes for how much time to leave to make it the next time. The first few things I made we ate a lot later than I thought we would because I didn't know! Taking a deep breath and jumping in here. First, I am going to admit that I have a really nice electric pressure cooker that I bought a number of years ago -- I think I tried to use it a couple of times and gave up. It is sitting in my basement, unused. This thread is encouraging me maybe to give it another try. However, what I quoted above is one of the things that I had trouble getting past when I tried pressure cooking -- it seems like by the time you add on the time needed to bring the machine to pressure, and then for it to de-pressurize at the end, many things take as long in the PC as they do in the oven. I realize that wouldn't be true for stews or things that have to cook a really long time in the oven, but any observations from you PC experts on this?
Also, elaine, you mentioned maybe including a recipe each week for newbies to try -- I would really like that. I don't have a PC cookbook (maybe that's one of my problems!) and would love to know about some tried and true recipes that you have made.
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Post by ghislaine on Feb 9, 2016 13:30:30 GMT
Elaine! Fantastic post! Such great info, thank you, thank you.. Well, I got my InstaPot on Saturday, took it out of the box and am scared to use it! IDK why this machine intimidates me. It's took me 9 months of owning mine before I had used it. I lost the manual in the meanwhile because I had opened the box due to a recall. Mine wasn't one of the recalled ones, but I still don't know where my manual is! Lol I actually have not tried rice in mine yet. There seem to be so many variables that I get the impression a little experimentation to get it just right may be needed. I have making rice on the stove down pat so there doesn't seem to be much advantage for me yet. The risotto recipes on the other hand very much interest me and I will make that to fit in to the challenge. Hard boiled eggs might be a good place to start. Place them on the trivet with a cup of water underneath. Set the cooker to steam for 6 minutes, allow it to naturally release pressure for 6 minutes while you prep a bowl of ice water. Turn the steam release valve and transfer the eggs to the bowl of ice water. Wait another 6 minutes. When you start peeling them they come off cleanly, even if you have eggs fresh out of a chicken that morning! |
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Post by ghislaine on Feb 9, 2016 13:44:26 GMT
-- it seems like by the time you add on the time needed to bring the machine to pressure, and then for it to de-pressurize at the end, many things take as long in the PC as they do in the oven. I realize that wouldn't be true for stews or things that have to cook a really long time in the oven, but any observations from you PC experts on this?
Also, elaine, you mentioned maybe including a recipe each week for newbies to try -- I would really like that. I don't have a PC cookbook (maybe that's one of my problems!) and would love to know about some tried and true recipes that you have made. When the time it takes doesn't seem to be different, the advantages may be in the ability to use frozen meat and cleanup. A favorite with the kids around here is macaroni and cheese. The pasta cooks in half the time in the pressure cooker, even though it probably takes the same amount of time to bring the water to a boil in either method. Add milk and real cheese and you have something better than the box, throw it under the broiler to brown the cheese and you have baked macaroni and cheese it way less time! |
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Post by LuvAgoodPaddle on Feb 9, 2016 15:49:25 GMT
One thing I quickly learned was that even though the recipe says 4 minutes at high pressure, you have to account for the time to actually get to pressure. So I've learned to leave about 15 minutes + pressure cook time + 15-20 minutes for natural pressure release on recipes. I started keeping track on recipes we liked so that I can note it on the recipes for how much time to leave to make it the next time. The first few things I made we ate a lot later than I thought we would because I didn't know! Taking a deep breath and jumping in here. First, I am going to admit that I have a really nice electric pressure cooker that I bought a number of years ago -- I think I tried to use it a couple of times and gave up. It is sitting in my basement, unused. This thread is encouraging me maybe to give it another try. However, what I quoted above is one of the things that I had trouble getting past when I tried pressure cooking -- it seems like by the time you add on the time needed to bring the machine to pressure, and then for it to de-pressurize at the end, many things take as long in the PC as they do in the oven. I realize that wouldn't be true for stews or things that have to cook a really long time in the oven, but any observations from you PC experts on this?
Also, elaine , you mentioned maybe including a recipe each week for newbies to try -- I would really like that. I don't have a PC cookbook (maybe that's one of my problems!) and would love to know about some tried and true recipes that you have made.
Yes, I have skipped some recipes because I find them much easier in the oven or stove top. I don't see me making lasagna or even meatloaf like Elaine posted because I have really great oven recipes for those that take the same or less time. I have found that when a recipe has you saute in the pot first, it comes to pressure in about half the time so the total cook time is less. I do really like the slow cooker setting on mine so I do not ever see me going back to my crock pot that burned everything. So it got rid of one appliance. One of the biggest draws for me was being able to use it for so many more things in our travel trailer. I've been saving up easy recipes that can be cooked 100% in it and in a short time for our trips. These are recipes I would never take the time or have the ability to cook easily otherwise. I would never in a million years make hard boiled eggs because of the smell or steel cut oats because of how long it takes. I can make both while glamping now! Here are a few that I've found that are easy to make and we really enjoyed: Honey Sesame Chicken - I think you could use half the honey called for and it would still be great. My husband declared this was the best chicken I have ever made because I tend to overcook my chicken. I did NOT use quick pressure release on this one. I let it sit for 10 minutes and then quick released the last of the pressure, which wasn't much. I had read that using quick release on meats makes them tough, so I've been testing that theory out. Creamy Chicken Wild Rice Soup - Has a few more steps but it was really good. Mash Potatoes - I've tried a few recipes for mashed potatoes and so far this one is my favorite. I did leave out the onions and I used yukon. The steel cut oats recipe in the IP recipe book is great! We use almond milk, vanilla and the cinnamon stick. I bought a rack of ribs to try a new recipe either tonight or tomorrow. If it comes out good, it will be a huge time saver! My current rib recipe has them cooking in the oven on low for at least 4 hours. Then we brown them on the grill. Here's the one I'll be trying and will report back if it's good: Pressure Cooker Ribs
Don't be scared of it!! I haven't ventured on my own with it yet, so I suggest finding some recipes that sound good and are easy to follow. There are so many long cooking items I still want to try like corned beef, stew and shredded pork & beef for enchiladas. So I love hearing what recipes others like. |
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oh yvonne
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Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Feb 9, 2016 17:03:42 GMT
One thing I quickly learned was that even though the recipe says 4 minutes at high pressure, you have to account for the time to actually get to pressure. So I've learned to leave about 15 minutes + pressure cook time + 15-20 minutes for natural pressure release on recipes. I started keeping track on recipes we liked so that I can note it on the recipes for how much time to leave to make it the next time. The first few things I made we ate a lot later than I thought we would because I didn't know! Taking a deep breath and jumping in here. First, I am going to admit that I have a really nice electric pressure cooker that I bought a number of years ago -- I think I tried to use it a couple of times and gave up. It is sitting in my basement, unused. This thread is encouraging me maybe to give it another try. However, what I quoted above is one of the things that I had trouble getting past when I tried pressure cooking -- it seems like by the time you add on the time needed to bring the machine to pressure, and then for it to de-pressurize at the end, many things take as long in the PC as they do in the oven. I realize that wouldn't be true for stews or things that have to cook a really long time in the oven, but any observations from you PC experts on this?
Also, elaine , you mentioned maybe including a recipe each week for newbies to try -- I would really like that. I don't have a PC cookbook (maybe that's one of my problems!) and would love to know about some tried and true recipes that you have made.
I'm seeing that as well. I keep thinking 'how is rice quicker?" and the machine doesn't keep the rice warm, so I'll definitely keep my Zo. I think I like the idea of the ability to brown and then slow cook a roast (like Mississippi Pot Roast)? Not sure about pressure cooking it, but at least the slower cooker function will be nice. I've been reviewing the message board posts on FB for an InstaPot group and there is a very wide learning curve, lots of issues figuring out cooking times for things like chicken breasts, everyone's recipes vary wildly from time to cook. Lots of posts on ruined dishes too. I definitely appreciate this thread, I love how adventuresome everyone is! I'm going over my bff's house tonight and she's going to cook something up in it so I can watch her. |
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Post by gale w on Feb 9, 2016 19:03:14 GMT
Taking a deep breath and jumping in here. First, I am going to admit that I have a really nice electric pressure cooker that I bought a number of years ago -- I think I tried to use it a couple of times and gave up. It is sitting in my basement, unused. This thread is encouraging me maybe to give it another try. However, what I quoted above is one of the things that I had trouble getting past when I tried pressure cooking -- it seems like by the time you add on the time needed to bring the machine to pressure, and then for it to de-pressurize at the end, many things take as long in the PC as they do in the oven. I realize that wouldn't be true for stews or things that have to cook a really long time in the oven, but any observations from you PC experts on this?
Also, elaine , you mentioned maybe including a recipe each week for newbies to try -- I would really like that. I don't have a PC cookbook (maybe that's one of my problems!) and would love to know about some tried and true recipes that you have made.
I agree with that too, but some things, like soups, taste much better if they are cooked for hours OR pressure cooked for minutes. And I read that pressure cooking helps retain vitamins in veggies and such but not sure how true that is. Also pressure cooked meats are often more tender and juicy than making them in the oven since they aren't losing any moisture. |
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Post by elaine on Feb 10, 2016 1:28:28 GMT
So, I decided to try something new tonight. I bought some celery root at the grocery store yesterday - I've never cooked with it before - and wanted to make a soup with it. The only recipe I could find that I liked was for regular stovetop cooking: Double Celery and Potato SoupI wanted to try to do this in the pressure cooker, so I used hippressurecooking.com's Pressure cooker Recipe Converter and followed the suggestions.
between using its recommendations and spicing things up a little bit, this was the final recipe and it worked like a dream! A huge hit with my family. |
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Post by MsChiff on Feb 10, 2016 2:26:06 GMT
When you're making something such as Elaine's meatloaf, begin by putting the water in the pot and turn on saute. Let the saute function heat the water while you mix the meatloaf and get it ready to put in the pot. Turn off saute, carefully put the meatloaf in the pot (the pot will be hot), close the pot and set to pressure cook as instructed. Since the water and pot are already hot, it will take less time to come to pressure.
For cooking potatoes, I score around the middle of each potato and place on the rack. Put the rack in the pot, close pot and pressure cook the potatos (sorry, I don't have the time handy). When they're done, the skins can easily be removed from the potatoes by pulling them off (wear gloves as they will be hot!).
I also love hard boiling eggs in it as the peels slide right off even the freshest eggs.
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Post by littlefish on Feb 10, 2016 2:57:47 GMT
Thanks for starting this Elaine!
Once I got started on using my InstantPot I've been on a roll. Last weekend I used it back to back to prep meals for the week--hard boiled eggs, sweet potato, then rice at the end. Everything came out great, except I should've cooked the sweet potato a few minutes more.
Yesterday I made pulled pork. Simple rub, 1 cup water, 1 bottle of beer, set at high pressure for 75 minutes, and walk away. I already had some homemade bbq sauce on hand to mix it with after. Came out really well!
I'll be stalking this thread from now on for more ideas. I questioned how good it would be for a household of only 2 people, but it has been a great time saver.
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