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Post by elaine on Jun 28, 2016 15:47:33 GMT
Today I'm making a french dip that I previously put together and froze from Once a Month Cooking. We'll see how it turns out. You are supposed to be able to put it in the IP frozen, but we all know how I feel about cooking meat from a frozen state in the crockpot. I suppose I can live with it in the IP since it is at such a higher temp. I made several recipes for the IP from their site so hopefully they will work out because that would be a lovely way not to have to actually cook much this summer. Our grocery store marks down meat for quick sale on almost an hourly basis, so if I can find some good deals and throw them together in a recipe to put in the freezer, it would save a good deal of money ( when in the heck did meat get SO expensive?) I know, right? I remember when pot roast would regularly go on sale for $1.49 a pound or less. Now it is a minimum of $5.99 a pound. For pot roast! Let alone more expensive cuts. |
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Deleted
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May 20, 2024 17:36:54 GMT
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Post by Deleted on Jun 28, 2016 15:54:58 GMT
I remember when pot roast would regularly go on sale for $1.49 a pound or less. Now it is a minimum of $5.99 a pound. For pot roast! Let alone more expensive cuts. Seriously. You can't pick up a roast that is under $30. And don't even try looking at brisket (although maybe brisket isn't such a big deal outside of Texas? I don't remember seeing full cases of brisket in Illinois, but maybe I never looked) The meat they mark down always has at least a couple of days left until the sell by date and looks as good as anything else in the case, so as long as I'm going to fix it right away or freeze it, I'm good with clearance meat! The problem is when I see a nice roast, a good rack of ribs, or a bunch of chicken breasts and I can't think of anything I want to do with them other than the same old, same old, so being able to throw some ingredients in a freezer bag/container with the meat and have them ready to put into the IP is going to (hopefully) be great. As I mentioned before, often with my DH's work schedule, his "dinner" is at midnight and cooking at midnight is the last thing I want to do, but I can definitely throw something in the IP at 11 p.m. and have it hot and ready when he gets home. |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jun 28, 2016 15:57:02 GMT
It has been so hot out and I haven't had the time to look for some new recipes to try in my IP other than my normal rotation. Yesterday I had to use the oven to roast some chiles (our bbq is out of propane)..and since I had the oven on I decided to bake some bran muffins. Gah I about died from the heat, I didn't want to crank on the air even higher so I just suffered through it and vowed this week would be IP all the way. Now to find some new recipes..  |
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Post by elaine on Jun 28, 2016 23:24:55 GMT
Skinless chicken thighs were on sale and I bought a big package. Any recommendations for an IP recipe to use them in? I just used This Chicken tikka Masala recipe in my IP. I didn't grill the chicken - just put the cut up pieces with the yogurt marinade in the pot after browning onions, etc. I also didn't add any additional chicken stock - the juice in the tomatoes was plenty. I cooked it at high pressure for 15 minutes. I then mixed in the cream and a couple tablespoons of cornstarch mixed with water to thicken the sauce. It was delicious. No leftovers! |
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Post by keesha on Jun 28, 2016 23:50:16 GMT
That sounds awesome Elaine. And, I always have basmati rice in the cupboard and the naan you can put in the toaster on hand in the freezer. Thanks!
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Post by papercrafteradvocate on Jun 29, 2016 1:45:57 GMT
I am so impressed! Last Friday we had some of my son's friends and their families over for a cookout. I made BBQ bacon and blue cheese potato salad with the potatoes cooked in the IP, and then Mac and Cheese in the IP. The Mac and Cheese was WAY too soupy when I followed the directions. Luckily I have a bunch of boxes of M&C and boiled up the nOodles on the stovetop and tossed them in. I am still getting warmed up to the idea of going "rogue" and trying things without a recipe and trying to convert things to the IP but haven't been brave enough yet to do so. I love a good soupy Mac-n-cheese! My dad used to make it in the crock pot; noodles all soft and squishy...sigh, I miss that! |
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Post by papercrafteradvocate on Jun 29, 2016 1:53:51 GMT
Okay so talk me into buying one of these things--I'm a queen of crock pot cooking and roasting girl. All these foods are making me hungry!
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Post by elaine on Jun 29, 2016 1:57:54 GMT
Okay so talk me into buying one of these things--I'm a queen of crock pot cooking and roasting girl. All these foods are making me hungry! I have yet to have one single person who I have talked into buying a pressure cooker come back and tell me it was a waste. As long as you try at least 3 dishes before you pass judgement, you will fall in love. |
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Post by monklady123 on Jun 29, 2016 2:03:12 GMT
Okay so talk me into buying one of these things--I'm a queen of crock pot cooking and roasting girl. All these foods are making me hungry! I have yet to have one single person who I have talked into buying a pressure cooker come back and tell me it was a waste. As long as you try at least 3 dishes before you pass judgement, you will fall in love. Just start with a pork roast to shred for bbq. You won't even need to try two more dishes before you're sold.  |
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Post by papercrafteradvocate on Jun 29, 2016 2:08:40 GMT
So what am I running to Amazon and dropping into my cart!?!!! Lol
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Post by elaine on Jun 29, 2016 2:22:04 GMT
So what am I running to Amazon and dropping into my cart!?!!! Lol
The best out there. 8000+ reviews can't be wrong.  |
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Post by papercrafteradvocate on Jun 29, 2016 2:57:01 GMT
So what am I running to Amazon and dropping into my cart!?!!! Lol
The best out there. 8000+ reviews can't be wrong. What is the brand/size? |
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Post by elaine on Jun 29, 2016 4:11:40 GMT
This one!
The best out there. 8000+ reviews can't be wrong. What is the brand/size? If you click on the link that says "this one!" It should take you to the Instant Pot 7-1 6quart for about $119 |
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Post by keesha on Jun 29, 2016 15:29:42 GMT
Skinless chicken thighs were on sale and I bought a big package. Any recommendations for an IP recipe to use them in? We like Filipino chicken adobo. You brown the chicken, then add soy sauce, vinegar (I use coconut vinegar), garlic, black peppercorns and a bay leaf. SO SO good over sticky rice. I don't know amounts cause I eyeball everything, but I'll bet you can find a recipe if you Google it. It sounds weird but honestly it's delicious. This recipe looks like a good one Pressure cooker chicken adoboI must have been interrupted (or got excited) about your post and missed the link you provided. I did go to the cookbook shelf and pulled Mark Bittman's Adobo recipe--it was a hit! Thank you for the great idea oh yvonne. I used boneless skinless thighs. I mixed the sauce ingredients (didn't use coconut milk, added spoonful brown sugar) in the IP insert, added chicken to let marinate for about an hour. Cooked for 9 minutes on poultry setting- natural release. Took the chicken pieces out, defatted and reduced the sauce. Browned the chicken pieces on the grill. I thought the grill dried out the chicken a bit but it did add flavor. His recipe had option to refrigerate the chicken in sauce overnight (so after you pressure cook) and then proceed. Might try that next time to see if the chicken retains more moisture. |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jun 29, 2016 15:56:26 GMT
Oh, I'm so glad you liked it! It's sooo flavorful, isn't it.
Mark B's recipe is a little fussy, and no Filipinos I know make adobo with coconut milsk, so you are fine. I also don't think you need to grill the meat on the grill, so yeah, skip that tip the next time.
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Post by monklady123 on Jun 29, 2016 19:03:32 GMT
First time to do eggs in the IP. I did 3 minutes high, 4 minutes natural release then quick release, then ice. As you can see one kind of exploded. The others were perfect. But even the exploded one tasted great. Just no good for deviled eggs. Lol   |
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Post by monklady123 on Jun 29, 2016 22:41:20 GMT
And, yummy and perfect pumpkin bread. It's official, I'm never making quick bread in my oven ever again!  |
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lisaknits
Pearl Clutcher
Posts: 4,358 
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Post by lisaknits on Jun 30, 2016 1:42:34 GMT
I just ordered my Instant Pot from amazon! I can't wait to get it!  |
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Post by Kelly_MR on Jul 1, 2016 13:06:31 GMT
I was going to order this week but have decided to wait to see if they go on sale as part of Amazon Prime day July 12th.
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Post by elaine on Jul 1, 2016 13:17:40 GMT
I made pasta in my IP on Wednesday night for pasta salad.
Last night was another batch of Southern Style Green Beans using the flat Italian green beans that we picked up at the farmers market on Wednesday morning. They were so good! Great side dish for the catfish that I breaded and baked in the oven for dinner.
We are going to WV this weekend and will pick up at least a dozen ears of sweet corn - it will get steamed in the IP when we get back on Sunday evening.
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Post by monklady123 on Jul 1, 2016 14:01:29 GMT
I made pasta in my IP on Wednesday night for pasta salad. Last night was another batch of Southern Style Green Beans using the flat Italian green beans that we picked up at the farmers market on Wednesday morning. They were so good! Great side dish for the catfish that I breaded and baked in the oven for dinner. We are going to WV this weekend and will pick up at least a dozen ears of sweet corn - it will get steamed in the IP when we get back on Sunday evening. The oven?  Blasphemy!  |
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Post by monklady123 on Jul 6, 2016 18:23:16 GMT
Can someone please tell me how to cook pasta in my pressure cooker? Everything I see is with spaghetti sauce, but I don't want that. I just want to cook it with sausage, tomatoes (canned), garlic, onions... The recipe I saw used two cans of broth for 3/4 lb of pasta. I want to use 1 lb, so how much more broth do I use? And for how long? Everything I see says to do half the time that it says on the box of pasta. And high or low pressure? I see both, but mostly high. I hate cooking.  |
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jul 6, 2016 19:13:53 GMT
Can someone please tell me how to cook pasta in my pressure cooker? Everything I see is with spaghetti sauce, but I don't want that. I just want to cook it with sausage, tomatoes (canned), garlic, onions... The recipe I saw used two cans of broth for 3/4 lb of pasta. I want to use 1 lb, so how much more broth do I use? And for how long? Everything I see says to do half the time that it says on the box of pasta. And high or low pressure? I see both, but mostly high. I hate cooking. The canned tomatoes have juice in them so I wouldn't add any additional water for a 1# of pasta. In fact, that seems like too much liquid, you'll wind up with soup. Is that what you want? If so, then that will be fine. If you want more of a pasta dish, then I'd add just enough broth to cover your pasta. I find cooking at 1/2 the time the box recommends for pasta is just a skosh over al dente, so I always take away one minute. I like mine al dente. If it doesn't come out soft enough for you, you can always put the lid back on and cook it for one more minute, it won't take long at all. Good luck! |
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Post by papercrafteradvocate on Jul 6, 2016 19:24:31 GMT
My in laws delivered a 6 qt PC to my house on Sunday!!!! elaine |
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Post by elaine on Jul 6, 2016 20:54:50 GMT
Can someone please tell me how to cook pasta in my pressure cooker? Everything I see is with spaghetti sauce, but I don't want that. I just want to cook it with sausage, tomatoes (canned), garlic, onions... The recipe I saw used two cans of broth for 3/4 lb of pasta. I want to use 1 lb, so how much more broth do I use? And for how long? Everything I see says to do half the time that it says on the box of pasta. And high or low pressure? I see both, but mostly high. I hate cooking. High pressure, half the time on the box. First put pasta in the pot. Then add enough broth to just cover it. Then add the rest of the ingredients. |
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Post by monklady123 on Jul 6, 2016 22:34:11 GMT
 There you go. High pressure for 3 minutes., then quick release. I used a large can of tomatoes, a pound of pasta, then broth until the pasta was just covered. The garlic and spices were in with the tomatoes. Then I put sausage on top. After the pressure was gone I put it into another bowl because I didn't want it to keep cooking. The pasta was PERFECT. The best part? NO BIG POT OF BOILING WATER TO HEAT UP MY KITCHEN!! I am in love with this IP. Lol |
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Post by monklady123 on Jul 6, 2016 22:35:34 GMT
And, there was a bit too much liquid at the end, not a lot but more than I wanted. However it tasted very good! I did take out a bit thinking I'd save it for soup or something. But then dd and ds said "oh is that more of the juice, can I put some more on?" rofl.
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Post by gale w on Jul 6, 2016 23:46:16 GMT
I had one small pork tenderloin and 4 small boneless chops so I put them all in the pressure cooker and browned them well. Put them in the steamer basket and put some beef broth, onions and garlic in there and am pressure cooking them all together. So now I'm waiting to see how they end up. lol. I wasn't about to run my oven for an hour when it's almost 90 out.
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Blasphemy! 
