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Post by shescrafty on Jun 1, 2016 15:38:42 GMT
For cheesecake I use the same recipe that jenjie posted above-it so awesome!!!!
I have a7" push-up pan that I ordered from amazon. I have read that you can find them at hobby lobby or micheals and use a coupon but I jut ordered it,
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Post by elaine on Jun 1, 2016 16:50:01 GMT
I haven't gotten too adventurous with mine yet but I've done a few things. I've made Chicken and Yellow Rice about 3 or 4 times. Comes out amazing and is so much easier than my old way. I tried meatballs. I couldn't find instructions on how to cook mini-meatballs, only big ones, so I had to guess on the time. They came out okay. Seemed to be less flavorful than baked in the oven. Also, I had a bit of 'meatball monkey bread' thing going on (I make the minis, so I stuffed liked 79 meatballs in there!). I will have to tweak the cooking method on this one. Corn on the cob was awesome! We like ours soft, so I did 5 minutes on high pressure and they were perfect. Again, so much easier, faster and way less mess. I made a roast and while it was one of the best tasting I've ever made, I also made a ginormous mess. Added way too much liquid and it spewed like a volcano when I quick-released the pressure valve. Shocked the crap out me, so I just stood there like a dummy watching it for a bit until it dawned on me to grab a towel. Oh, what a mess! I did not like my mashed potatoes in the IP, however. I must've put too much water in the pot because they were so saturated, I couldn't add much milk so the texture was way off. Very grainy. Again, I will have to work to tweak that. So, some successes and some not, but overall I love this thing! I'm itching to do ribs. That's normally an all-day thing and the thought of being able to make ribs in just a few hours is thrilling to me. L I think that the hardest part of learning how to cook in a pressure cooker is learning how much (or how little) liquid is really needed. I've made things that are too soupy too.
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Post by elaine on Jun 2, 2016 0:07:01 GMT
Tonight was the Food Network's Pressure Cooker Beef Stroganoff in one pressure cooker and Alton Brown's Celeriac Purée (adapted for the pressure cooker by me) in the other. Family approved of both!
I love how tender the pressure cooker makes even stew meat - not a chewy/gristly bite throughout.
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Post by keesha on Jun 2, 2016 17:57:57 GMT
Has anyone made the Kalua Pork in their IP? If so how did it turn out and did you follow the instructions in the recipe book that came with?
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Post by jassy on Jun 2, 2016 18:31:00 GMT
I made rice in the pressure cooker for the first time last night. chipotle cilantro lime rice for the pressure cookerI've got to say I was impressed. I have a fancy schmanzy zojirushi rice cooker that I've adored for 10 years, and this is pretty darn close to it - but in so little time! 3 minutes high pressure/7 minutes then release.
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Post by gale w on Jun 2, 2016 20:07:42 GMT
I haven't gotten too adventurous with mine yet but I've done a few things. I've made Chicken and Yellow Rice about 3 or 4 times. Comes out amazing and is so much easier than my old way. I tried meatballs. I couldn't find instructions on how to cook mini-meatballs, only big ones, so I had to guess on the time. They came out okay. Seemed to be less flavorful than baked in the oven. Also, I had a bit of 'meatball monkey bread' thing going on (I make the minis, so I stuffed liked 79 meatballs in there!). I will have to tweak the cooking method on this one. Corn on the cob was awesome! We like ours soft, so I did 5 minutes on high pressure and they were perfect. Again, so much easier, faster and way less mess. I made a roast and while it was one of the best tasting I've ever made, I also made a ginormous mess. Added way too much liquid and it spewed like a volcano when I quick-released the pressure valve. Shocked the crap out me, so I just stood there like a dummy watching it for a bit until it dawned on me to grab a towel. Oh, what a mess! I did not like my mashed potatoes in the IP, however. I must've put too much water in the pot because they were so saturated, I couldn't add much milk so the texture was way off. Very grainy. Again, I will have to work to tweak that. So, some successes and some not, but overall I love this thing! I'm itching to do ribs. That's normally an all-day thing and the thought of being able to make ribs in just a few hours is thrilling to me. L I think that the hardest part of learning how to cook in a pressure cooker is learning how much (or how little) liquid is really needed. I've made things that are too soupy too. also, I wish I knew how long things would take to come up to pressure so that I could plan accordingly. Sometimes it seems like it takes forever. I know that also ties into the amount of liquid. I need to start keeping track and writing things down.
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Post by gale w on Jun 2, 2016 20:08:29 GMT
I made rice in the pressure cooker for the first time last night. chipotle cilantro lime rice for the pressure cookerI've got to say I was impressed. I have a fancy schmanzy zojirushi rice cooker that I've adored for 10 years, and this is pretty darn close to it - but in so little time! 3 minutes high pressure/7 minutes then release. I have to try this. I tried a non pc recipe once and it was just okay.
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Post by monklady123 on Jun 2, 2016 20:14:16 GMT
I think that the hardest part of learning how to cook in a pressure cooker is learning how much (or how little) liquid is really needed. I've made things that are too soupy too. also, I wish I knew how long things would take to come up to pressure so that I could plan accordingly. Sometimes it seems like it takes forever. I know that also ties into the amount of liquid. I need to start keeping track and writing things down. I think one of the experts either in this thread or one of my "help I'm a beginner" threads (lol) said that she puts her pot on "saute" to get it warmed up and that cuts down on the time it needs to get up to pressure.
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Post by elaine on Jun 3, 2016 3:11:47 GMT
Tonight I made stuffed cabbage rolls in my 8 quart pressure cooker. They are still quite a bit of work, but only take a total of 30 minutes between pressure and release to cook once you have them assembled.
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Post by dewryce on Jun 3, 2016 21:19:04 GMT
I am so disappointed! We bought our IP towards the beginning of May but are just now getting around to opening it. I meant to order the 8 qt but it looks like I ordered the 6 qt. I was all gung ho to make pulled pork tomorrow night and Elaine's green beans on Sunday but now we'll have to mail it back. Bummer.
Does anyone here make any Paleo recipes using this? I found a pulled pork recipe on nomnompaleo, and we have liked a few of those recipes so I am willing to give it a go. But if y'all have any other tried and true sources or recipes that would be awesome.
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Post by elaine on Jun 3, 2016 23:13:59 GMT
I am so disappointed! We bought our IP towards the beginning of May but are just now getting around to opening it. I meant to order the 8 qt but it looks like I ordered the 6 qt. I was all gung ho to make pulled pork tomorrow night and Elaine's green beans on Sunday but now we'll have to mail it back. Bummer. Does anyone here make any Paleo recipes using this? I found a pulled pork recipe on nomnompaleo, and we have liked a few of those recipes so I am willing to give it a go. But if y'all have any other tried and true sources or recipes that would be awesome. I know that some of my recipes are Paleo, but I don't remember which ones. There are a number of sites that feature Paleo pressure cooker recipes: link to one of them
I have a pot of Double Cream of Celery Soup (uses celeriac and celery) going right now. It is one of my favorite soups. I have really been enjoying cooking with celeriac lately.
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Post by keesha on Jun 3, 2016 23:21:04 GMT
Has anyone made the Kalua Pork in their IP? If so how did it turn out and did you follow the instructions in the recipe book that came with? Did it, it turned out great! Followed the recipe except used a little less salt (I had some course Hawaiian Salt) and a little less liquid smoke (had a bad experience with overdoing that one time) than the recipe called for. Made a fresh pineapple salsa and mac salad to go with. Will make it again!
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Post by peajays on Jun 4, 2016 16:42:01 GMT
Heading out now to try and find a pan for cheesecakes.
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Post by elaine on Jun 4, 2016 22:42:50 GMT
Again, easy way to make boxed Mac and Cheese. Ds wanted Annie's Shells and Cheese for dinner. I poured in the pasta, added 4 cups of water to the Instant Pot, and 1 tablespoon of oil. Set it for 5 minutes of high pressure and then did other kitchen chores - emptied the dishwasher, filled it again, made a bowl of soup for other ds, etc. When pressure cooker was done (about 10 minutes later), I drained the pasta and added the butter, milk and powdered cheese sauce to the hot pan and then added the pasta back.
Again, no monitoring pan of water waiting for it to boil and then adding pasta and timing it. It is totally lazy of me, I know, but I love it!
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May 20, 2024 16:49:15 GMT
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Post by Deleted on Jun 4, 2016 22:51:09 GMT
I'm so close to the edge....ready to take the plunge. Almost. Besides the tongs mentioned by elaine, what other accessories/equipment would I need?
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Post by monklady123 on Jun 4, 2016 22:53:45 GMT
I made corn on the cob tonight. Woot! lol. I put it in for 2 minutes, which I decided was a bit too much. One of my pieces was a bit overdone, and one was fine. It was odd because the one that was good was the smaller one and you'd think it would be the other way around. But next time I'll do 1 minute. SO much easier than boiling that big old pot of water on the stove. And it uses SO MUCH less water that the other way.
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Post by laulley on Jun 4, 2016 23:58:09 GMT
I have chicken breasts, carrots and potatoes in right now. I'm just winging it & hope they turn out okay.
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Post by peajays on Jun 5, 2016 2:16:02 GMT
cheesecake, Fresh out of the PC! Can't wait to try it tomorrow. DD says she's having a slice for breakfast! Attachments:
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Post by shescrafty on Jun 5, 2016 2:40:57 GMT
Tonight I used my IP three times. I made potato salad and cooked the potatoes and eggs in the IP-they were perfect.,
Then we made ribs and this evening I made cheesecake that is cooling now,
My husband and I are pretty good cooks, but we were always awful at the basics of rice and hard boiled eggs. Definitely love them in the instant pot!
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Post by elaine on Jun 5, 2016 4:19:45 GMT
Tonight I used my IP three times. I made potato salad and cooked the potatoes and eggs in the IP-they were perfect., Then we made ribs and this evening I made cheesecake that is cooling now, My husband and I are pretty good cooks, but we were always awful at the basics of rice and hard boiled eggs. Definitely love them in the instant pot!
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Post by Deleted on Jun 5, 2016 4:22:02 GMT
My little pan was delivered tonight so I have brownies in the pressure cooker now. They were easy to make and I like that it makes a small pan, so if they are good at all, I can see them being a good fit for our chocolate loving house
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Post by peajays on Jun 6, 2016 18:01:16 GMT
I made my first cheesecake and it was a HUGE success. I'll link the recipe I used, and I followed the instrctions exactly (a lot of beating, but it came out like silk!) this is was not a heavy/dense cake, it was light and fluffy ( not sure it its PC related, or the recipe itself) I CANT GIVE THIS ENOUGH I used the leftover whipped cream as a topping along with a drizzle of chocolate sauce Cheesecake
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Post by gale w on Jun 6, 2016 18:11:35 GMT
I mentioned cheesecake in the PC to my dh and he was very perplexed. lol. He couldn't fathom cooking a cheesecake in one. The other thing is a 7" or 6" cheesecake would last about an hour in our house. I'd have to make 2 but it almost sounds worth it.
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Post by Deleted on Jun 6, 2016 18:14:12 GMT
I made the brownies I linked previously. I did have to cook them slightly longer than the recipe called for and I will agree with the recipe that although they are good warm, they are PHENOMENAL the next day when they are cool. DH's first comment was "let's get another pressure cooker so we can have these ALL.THE.TIME." His second comment was "I need to learn to make these" (this from a man who has absolutely zero interest in cooking).
The really good thing about these is that they are so rich, dense, and chocolatey that just a tiny piece is very, very satisfying.
It's probably the best brownie recipe I've ever made. These are good enough that I will probably make up some premade vacuum sealed packages of the ingredients so that they are easy to make without dragging out all of my measuring cups, etc.
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Post by monklady123 on Jun 6, 2016 19:03:16 GMT
Question about cooking vegetables in the pressure cooker... on page 14 of the cookbook that comes with the 6-qt IP there's a recipe called "Sicilian Vegetable Medley". I'd love to cook this but I have a couple of questions.
First of all there's no added liquid... do the vegetables give off enough? Should I maybe put the veggies in/on something else and put the water in the bottom of the bowl?
And second, would something like zucchini really not be mush by the time it was all done? I can't quite see putting potatoes and zucchini in for the same amount of time, despite the small bit of extra saute time at the beginning.
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Post by elaine on Jun 6, 2016 19:21:04 GMT
Question about cooking vegetables in the pressure cooker... on page 14 of the cookbook that comes with the 6-qt IP there's a recipe called "Sicilian Vegetable Medley". I'd love to cook this but I have a couple of questions. First of all there's no added liquid... do the vegetables give off enough? Should I maybe put the veggies in/on something else and put the water in the bottom of the bowl? And second, would something like zucchini really not be mush by the time it was all done? I can't quite see putting potatoes and zucchini in for the same amount of time, despite the small bit of extra saute time at the beginning. The veggies will give off enough water, especially since there is eggplant and zucchini in there. I have no idea how the zucchini will be after 6 minutes of pressure - I haven't tried the recipe yet. You can always try cooking it at pressure for only 3-4 minutes first and if the potatoes aren't done yet, add another couple of minutes.
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Post by monklady123 on Jun 6, 2016 19:31:08 GMT
Question about cooking vegetables in the pressure cooker... on page 14 of the cookbook that comes with the 6-qt IP there's a recipe called "Sicilian Vegetable Medley". I'd love to cook this but I have a couple of questions. First of all there's no added liquid... do the vegetables give off enough? Should I maybe put the veggies in/on something else and put the water in the bottom of the bowl? And second, would something like zucchini really not be mush by the time it was all done? I can't quite see putting potatoes and zucchini in for the same amount of time, despite the small bit of extra saute time at the beginning. The veggies will give off enough water, especially since there is eggplant and zucchini in there. I have no idea how the zucchini will be after 6 minutes of pressure - I haven't tried the recipe yet. You can always try cooking it at pressure for only 3-4 minutes first and if the potatoes aren't done yet, add another couple of minutes. Thanks! I was concerned more about the water since that seems to be a common theme running though all the pressure cooker stuff I've read -- use enough water or things will burn. I think I will start with only 3 minutes because when I did corn I thought it was a bit overcooked at the same number of minutes where other people were saying it was perfect. So maybe I like my vegetables a bit less cooked than others do. I'll blame that on my mom because she grew up with a dad who wanted all his vegetables "cooked to mush" (my mom's words) so I think she rebelled against that. lol Also, I forget if I mentioned my steel cut oats success. I put it in the pressure cooker in the morning, then I go walk my dog, come home and take a shower and get dressed, and when I'm done with all that my lovely oatmeal is waiting for me. woo-hoo! I LOVE steel cut oats but never ever cooked them because who wants to spend all that time babysitting a pot on a stove and stirring all the time? lol eta: And even easier... I put in two-days' worth of oats so then the next day I have it ready in the refrigerator.
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Post by shescrafty on Jun 6, 2016 19:31:21 GMT
My little pan was delivered tonight so I have brownies in the pressure cooker now. They were easy to make and I like that it makes a small pan, so if they are good at all, I can see them being a good fit for our chocolate loving house Would you share the link for the recipe or the recipe itself ? I looked through the thread but did not see it on here. I love brownies but have never found any recipe that I Like-I always make them from a box. I would love to make them from scratch though. Thanks!
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Post by elaine on Jun 6, 2016 19:36:33 GMT
The veggies will give off enough water, especially since there is eggplant and zucchini in there. I have no idea how the zucchini will be after 6 minutes of pressure - I haven't tried the recipe yet. You can always try cooking it at pressure for only 3-4 minutes first and if the potatoes aren't done yet, add another couple of minutes. Thanks! I was concerned more about the water since that seems to be a common theme running though all the pressure cooker stuff I've read -- use enough water or things will burn. I think I will start with only 3 minutes because when I did corn I thought it was a bit overcooked at the same number of minutes where other people were saying it was perfect. So maybe I like my vegetables a bit less cooked than others do. I'll blame that on my mom because she grew up with a dad who wanted all his vegetables "cooked to mush" (my mom's words) so I think she rebelled against that. lol Also, I forget if I mentioned my steel cut oats success. I put it in the pressure cooker in the morning, then I go walk my dog, come home and take a shower and get dressed, and when I'm done with all that my lovely oatmeal is waiting for me. woo-hoo! I LOVE steel cut oats but never ever cooked them because who wants to spend all that time babysitting a pot on a stove and stirring all the time? lol eta: And even easier... I put in two-days' worth of oats so then the next day I have it ready in the refrigerator. Since you are sautéing the veggies for a total of 9 minutes in 1/4 cup of oil, I will guess that there will be enough liquid released by the time it is time to put the lid on. If for some reason, it doesn't seem like it, you can always add 1/4 cup of water/broth. Anything more and I think it would be soupy. Since I came to pressure cooking after decades of slow cooking, I've made several goofs by putting in too much liquid and then have to thicken up/reduce the sauce.
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Post by elaine on Jun 6, 2016 19:38:42 GMT
I made the brownies I linked previously. I did have to cook them slightly longer than the recipe called for and I will agree with the recipe that although they are good warm, they are PHENOMENAL the next day when they are cool. DH's first comment was "let's get another pressure cooker so we can have these ALL.THE.TIME." His second comment was "I need to learn to make these" (this from a man who has absolutely zero interest in cooking). The really good thing about these is that they are so rich, dense, and chocolatey that just a tiny piece is very, very satisfying. It's probably the best brownie recipe I've ever made. These are good enough that I will probably make up some premade vacuum sealed packages of the ingredients so that they are easy to make without dragging out all of my measuring cups, etc. I'm so happy that the brownies are keepers and that you and DH are enjoying the IP. I think the science aspect behind the pressure cooker, and that you get to press buttons, etc., make it appealing to techno types (usually male) that don't usually want to cook.
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