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Post by elaine on Jul 7, 2016 15:08:51 GMT
Good morning everyone! Or really, for some of us, good afternoon. So, my both my instant pots and my outdoor grill are getting a workout this summer. As I am getting into the swing of summer cooking, I'm finding that I am grilling the main protein - chicken, burgers, hot dogs, fish - and making sides in the pressure cookers. With the fresh green beans at my Farmers Markets, I have been making my pressure cooker southern style green beans about twice a week. I've now also made it with yellow wax beans and the flat Italian green beans and DH raves about them every single time. I've also been using it for corn on the cob - no big pot of boiling hot water in my already-hot kitchen. I've been keeping up on the yogurt making too - I've been making fruit breads - fresh current bread and banana bread using yogurt in the batter, and they have been great. It was so nice to make good banana bread that didn't use a drop of oil (although it does have butter in the batter). Finally, I finally tried grilled cheese sandwiches in the Air Fryer and will never go back to the skillet again! Perfect and not smooshed down. It even worked perfectly with slices of fresh tomatoes along with the slices of cheese in the sandwich. YUM. So, spill. What have you been making? And be sure to welcome any new folks that join us - it seems like we may be getting a new crop of people over here soon.
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Post by elaine on Jul 7, 2016 17:18:30 GMT
I have a pot of dried black beans going right now, as I realized that we were out! Recipe, as it were, is in the other pressure cooker thread going on right now.
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Deleted
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May 3, 2024 7:04:48 GMT
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Post by Deleted on Jul 7, 2016 18:47:55 GMT
I'm going to try brats in the pressure cooker today. I like bratwurst a lot more than my husband does, but I hate to just cook one or two on the grill for myself. I think I'm going to saute it along with some onions in the Instant Pot to give it a nice outer surface and then lift the brats onto the steam tray and pour some beer into the pressure cooker for the liquid.
It's an experiment. LOL.
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Post by monklady123 on Jul 7, 2016 19:36:53 GMT
Have I mentioned how much I love my pressure cooker? ? Elaine, can you give us your green bean recipe? My dh LOVES green beans but i hardly ever cook them because just plain steaming does nothing for me. Since I'm still a beginner at this I haven't made a lot of things yet, but what I've made I've loved. I tried hard-boiled eggs and will never cook them on the stove again. I've made several different types of quick breads and will never bake those in the oven again. hmm.. maybe I should just ditch the whole stove and put a nice shelf there? My latest success was my pasta, sausage, tomato thing from last night. One large can of stewed tomatoes, garlic and Italian seasoning -- put that in first. Then 1 pound pasta (I used bowties). Then broth till the noodles are just barely covered. Sliced sausage (I buy Aidells from Costco) on top. Three minutes on high, quick release. omg... Tonight I'm making a chicken sesame thing, from a recipe that someone linked over on Facebook. I'll report back on that. I'm also going to try more hard boiled eggs but on low pressure which I'm told might keep them from cracking. And as soon as I can get to the store I'll be making those black beans.
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Post by monklady123 on Jul 7, 2016 19:37:39 GMT
I'm going to try brats in the pressure cooker today. I like bratwurst a lot more than my husband does, but I hate to just cook one or two on the grill for myself. I think I'm going to saute it along with some onions in the Instant Pot to give it a nice outer surface and then lift the brats onto the steam tray and pour some beer into the pressure cooker for the liquid. It's an experiment. LOL. Sounds like a tasty experiment to me. I mean, brats and beer, how can it not taste good??
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Post by jenjie on Jul 7, 2016 19:48:48 GMT
I used my spiralizer for the first time in a long time. I did zucchini and yellow squash in the IP with a little bit of butter and garlic paste from a tube. It was really good.
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Post by monklady123 on Jul 7, 2016 20:03:14 GMT
I used my spiralizer for the first time in a long time. I did zucchini and yellow squash in the IP with a little bit of butter and garlic paste from a tube. It was really good. How did you cook it? Time, spices, etc. (remember, I'm the cooking-challenged one in this group ) I love zucchini but dh isn't wild about it. I mean, he'll eat it but it's not his favorite. So I'd like to find some other way of cooking it than my usual, to see if he'll like it better.
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Post by elaine on Jul 7, 2016 20:19:45 GMT
Have I mentioned how much I love my pressure cooker? ? Elaine, can you give us your green bean recipe? My dh LOVES green beans but i hardly ever cook them because just plain steaming does nothing for me. Since I'm still a beginner at this I haven't made a lot of things yet, but what I've made I've loved. I tried hard-boiled eggs and will never cook them on the stove again. I've made several different types of quick breads and will never bake those in the oven again. hmm.. maybe I should just ditch the whole stove and put a nice shelf there? My latest success was my pasta, sausage, tomato thing from last night. One large can of stewed tomatoes, garlic and Italian seasoning -- put that in first. Then 1 pound pasta (I used bowties). Then broth till the noodles are just barely covered. Sliced sausage (I buy Aidells from Costco) on top. Three minutes on high, quick release. omg... Tonight I'm making a chicken sesame thing, from a recipe that someone linked over on Facebook. I'll report back on that. I'm also going to try more hard boiled eggs but on low pressure which I'm told might keep them from cracking. And as soon as I can get to the store I'll be making those black beans. Here's the recipe: I made some modifications to the recipe, so just changed the recipe a bit, if you happen to go to the source and see that it is different. I hate finding recipes on allrecipes and find that most people make X, y, and z changes, but I can't remember them when looking at the saved recipe. So, you are getting my changes written in. Sent from my iPad
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Post by elaine on Jul 7, 2016 20:21:33 GMT
Have I mentioned how much I love my pressure cooker? ? Elaine, can you give us your green bean recipe? My dh LOVES green beans but i hardly ever cook them because just plain steaming does nothing for me. Since I'm still a beginner at this I haven't made a lot of things yet, but what I've made I've loved. I tried hard-boiled eggs and will never cook them on the stove again. I've made several different types of quick breads and will never bake those in the oven again. hmm.. maybe I should just ditch the whole stove and put a nice shelf there? My latest success was my pasta, sausage, tomato thing from last night. One large can of stewed tomatoes, garlic and Italian seasoning -- put that in first. Then 1 pound pasta (I used bowties). Then broth till the noodles are just barely covered. Sliced sausage (I buy Aidells from Costco) on top. Three minutes on high, quick release. omg... Tonight I'm making a chicken sesame thing, from a recipe that someone linked over on Facebook. I'll report back on that. I'm also going to try more hard boiled eggs but on low pressure which I'm told might keep them from cracking. And as soon as I can get to the store I'll be making those black beans. It is satisfying to buy pound bags of dried beans for the price of one measly can.
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Post by monklady123 on Jul 7, 2016 20:22:21 GMT
Have I mentioned how much I love my pressure cooker? ? Elaine, can you give us your green bean recipe? My dh LOVES green beans but i hardly ever cook them because just plain steaming does nothing for me. Since I'm still a beginner at this I haven't made a lot of things yet, but what I've made I've loved. I tried hard-boiled eggs and will never cook them on the stove again. I've made several different types of quick breads and will never bake those in the oven again. hmm.. maybe I should just ditch the whole stove and put a nice shelf there? My latest success was my pasta, sausage, tomato thing from last night. One large can of stewed tomatoes, garlic and Italian seasoning -- put that in first. Then 1 pound pasta (I used bowties). Then broth till the noodles are just barely covered. Sliced sausage (I buy Aidells from Costco) on top. Three minutes on high, quick release. omg... Tonight I'm making a chicken sesame thing, from a recipe that someone linked over on Facebook. I'll report back on that. I'm also going to try more hard boiled eggs but on low pressure which I'm told might keep them from cracking. And as soon as I can get to the store I'll be making those black beans. Here's the recipe: I made some modifications to the recipe, so just changed the recipe a bit, if you happen to go to the source and see that it is different. I hate finding recipes on allrecipes and find that most people make X, y, and z changes, but I can't remember them when looking at the saved recipe. So, you are getting my changes written in. Sent from my iPad Thanks! It has bacon, so it HAS to be good. lol. -- So, after five minutes of cooking how are they? Very soft? Still a bit firm? -- And I'm assuming it's a quick release? (is there a vegetable that isn't? I'd think it would be mush if you left it for natural release).
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Post by elaine on Jul 7, 2016 20:26:24 GMT
Here's the recipe: I made some modifications to the recipe, so just changed the recipe a bit, if you happen to go to the source and see that it is different. I hate finding recipes on allrecipes and find that most people make X, y, and z changes, but I can't remember them when looking at the saved recipe. So, you are getting my changes written in. Sent from my iPad Thanks! It has bacon, so it HAS to be good. lol. -- So, after five minutes of cooking how are they? Very soft? Still a bit firm? -- And I'm assuming it's a quick release? (is there a vegetable that isn't? I'd think it would be mush if you left it for natural release). Quick release. Yes, they are soft - southern green beans usually are. If you want to try firmer ones, you could cut the cooking time to 2 minutes. I normally like my veggies almost crunchy when cooked, but this recipe works for me and I like them softer. I think because you use fresh green beans, instead of canned, they still have some texture to them and a ton of flavor.
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Deleted
Posts: 0
May 3, 2024 7:04:48 GMT
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Post by Deleted on Jul 7, 2016 21:27:18 GMT
I'm happy to report that the brats were great. I sauteed them with onions and a bit of butter until they were brown, then I put them in the steamer rack and left the onions in the bottom of the pot and added about a half can of beer. Cooked them under pressure for 10 minutes.
It was good. And now I have one for tomorrow too.
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Post by Rainy_Day_Woman on Jul 7, 2016 22:22:00 GMT
I have not been cooking that much this week, as we have been busy and not at home.
Last night though, I was thinking about making a sundae bar for the kids on the weekend and thought I would see if I can pressure cook brownies quickly.
Note, if you look up "Instant pot brownies," you get some interesting recipes!
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Post by monklady123 on Jul 7, 2016 23:05:34 GMT
Back to report on my dinner. Honey Sesame Chicken
It was EXCELLENT! A bit more "fiddly" that my pasta/sausage of last night, but worth it I think. Mine didn't thicken up as much as I would have liked after I added the cornstarch, but in the end I was glad it didn't. The sauce was so yummy that everyone wanted extra to put on their rice. I sauteed the onions and garlic for just a few minutes, and the chicken for hardly any time at all. Next time I think I'll just skip that altogether. Oh, and I used chicken thighs instead of breast. I cut it up into pieces about the size of what's in the picture and did the same time, 3 minutes. Perfect.
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johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Jul 7, 2016 23:12:18 GMT
Back to report on my dinner. Honey Sesame Chicken
It was EXCELLENT! A bit more "fiddly" that my pasta/sausage of last night, but worth it I think. Mine didn't thicken up as much as I would have liked after I added the cornstarch, but in the end I was glad it didn't. The sauce was so yummy that everyone wanted extra to put on their rice. I sauteed the onions and garlic for just a few minutes, and the chicken for hardly any time at all. Next time I think I'll just skip that altogether. Oh, and I used chicken thighs instead of breast. I cut it up into pieces about the size of what's in the picture and did the same time, 3 minutes. Perfect. This sounds yummy (and easy, trust me, I need easy!!). I've hardly used my IP since I got it a few weeks ago, but this recipe is making me think I need another pot, one for rice and one for this chicken because cooking rice on the stove would be crazy
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lindas
Pearl Clutcher
Posts: 4,151
Jun 26, 2014 5:46:37 GMT
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Post by lindas on Jul 7, 2016 23:18:42 GMT
I finally caved and ordered my pressure cooker Sunday. As soon as it gets here I'll be making elaine's green beans since I have a ton of them to pick from my garden.
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Post by elaine on Jul 8, 2016 0:14:57 GMT
I have not been cooking that much this week, as we have been busy and not at home. Last night though, I was thinking about making a sundae bar for the kids on the weekend and thought I would see if I can pressure cook brownies quickly. Note, if you look up "Instant pot brownies," you get some interesting recipes! LOL! Different kind of pot, I'm guessing...
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Post by elaine on Jul 8, 2016 0:15:45 GMT
I'm happy to report that the brats were great. I sauteed them with onions and a bit of butter until they were brown, then I put them in the steamer rack and left the onions in the bottom of the pot and added about a half can of beer. Cooked them under pressure for 10 minutes. It was good. And now I have one for tomorrow too. Oh, yeah! I love bratwurst and will definitely try this too. Right now it is even to hot to go out and grill.
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lisaknits
Pearl Clutcher
Posts: 4,350
May 28, 2015 16:14:56 GMT
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Post by lisaknits on Jul 8, 2016 1:32:26 GMT
My Instant Pot was delivered on Tuesday and I opened it right up and read through all of the stuff that comes with it. On Wednesday I did the initial test and then cooked corn on the cob. It was so easy!
Tonight I made garlic mashed potatoes. After they were cooked, I transferred them to a bowl, mashed them, and covered the bowl with foil and let it hang out in the oven on low. Next up, I made Lemon Rosemary Chicken. I found a couple of recipes online and used those as a guide. I chopped an onion and browned it in the IP using the saute feature. I then browned two huge skinless, bone-in chicken breasts. I was concerned that the onions had gotten too brown since I left them in when I browned the chicken, but it all worked. I took out the browned chicken and put in the steam rack. I added 1 and 1/4 cups of chicken broth with the juice of a lemon and two sprigs of fresh rosemary leaves. I put the chicken on the rack and cooked it on the poultry setting for 17 minutes. When it was done I waited 10 minutes and released the pressure. (I wasn't sure how long to set the cooking time, and I think next time I'll set it at 15 or 16 minutes.) I had planned to make a pan gravy with the liquid left in the IP, but ended up just spooning some of the liquid over the chicken. I'm having so much fun!
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Post by pivibird on Jul 11, 2016 19:52:38 GMT
Last night I made 1 pot pasta following guidelines from the instatpot FB group I used 10oz frozen meatballs 1 pound pasta(Barrilla mezi rigatoni) 25 oz spaghetti sauce and 25 oz water. Layered in the order listed with the water poured down the side of the pan. High pressure for 6 minutes. My results were disappointing. The meatballs were hot, the pasta cooked perfectly al dente but was barely warm and the sauce wasn't smooth but "clumpy". Definitely I need more sauce. Any thoughts about what may have gone wrong? Definitely need more sauce but I need the pasta to be hot!
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Post by jenjie on Jul 11, 2016 20:38:29 GMT
My Instant Pot was delivered on Tuesday and I opened it right up and read through all of the stuff that comes with it. On Wednesday I did the initial test and then cooked corn on the cob. It was so easy! Tonight I made garlic mashed potatoes. After they were cooked, I transferred them to a bowl, mashed them, and covered the bowl with foil and let it hang out in the oven on low. Next up, I made Lemon Rosemary Chicken. I found a couple of recipes online and used those as a guide. I chopped an onion and browned it in the IP using the saute feature. I then browned two huge skinless, bone-in chicken breasts. I was concerned that the onions had gotten too brown since I left them in when I browned the chicken, but it all worked. I took out the browned chicken and put in the steam rack. I added 1 and 1/4 cups of chicken broth with the juice of a lemon and two sprigs of fresh rosemary leaves. I put the chicken on the rack and cooked it on the poultry setting for 17 minutes. When it was done I waited 10 minutes and released the pressure. (I wasn't sure how long to set the cooking time, and I think next time I'll set it at 15 or 16 minutes.) I had planned to make a pan gravy with the liquid left in the IP, but ended up just spooning some of the liquid over the chicken. I'm having so much fun! [ This sounds so good!!
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Post by jenjie on Jul 11, 2016 20:40:19 GMT
My brother does audio video work for QVC. He said budget is off because they keep selling things people aren't interested in. I said tell them to push the pressure cookers and air fryers, and people will buy them!
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Post by elaine on Jul 11, 2016 21:36:26 GMT
Last night I made 1 pot pasta following guidelines from the instatpot FB group I used 10oz frozen meatballs 1 pound pasta(Barrilla mezi rigatoni) 25 oz spaghetti sauce and 25 oz water. Layered in the order listed with the water poured down the side of the pan. High pressure for 6 minutes. My results were disappointing. The meatballs were hot, the pasta cooked perfectly al dente but was barely warm and the sauce wasn't smooth but "clumpy". Definitely I need more sauce. Any thoughts about what may have gone wrong? Definitely need more sauce but I need the pasta to be hot! Wow - you have me stumped. I am not sure how your pasta was cooked, but not hot. Be sure that you have your valve in the right direction - how long did it take for it to come up to pressure? How long did it take for you to release enough pressure to be able to open the pot? - it should have taken about 2 minutes with that much liquid.
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Post by pivibird on Jul 12, 2016 3:41:47 GMT
I didn't really time the release but probably at lease that long. I just open it and do something else. It's doesn't make sense, I think I'll just try again soon and pay more attention.
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Post by elaine on Jul 12, 2016 4:25:21 GMT
I didn't really time the release but probably at lease that long. I just open it and do something else. It's doesn't make sense, I think I'll just try again soon and pay more attention. It will start counting up from when the time for the pressure is done, so if you start releasing pressure as soon as the ding sounds, you'll know how long it takes by looking at the panel when you finally hear the valve drop.
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Post by elaine on Jul 12, 2016 4:30:37 GMT
I rotisseried two chickens for dinner tonight and roasted potatoes in my Air Fryer.
After we were done eating, the carcasses went into the larger instant pot along with 3 carrots cut in half, 3 celery stalks cut in thirds, a quartered onion, and 3 garlic scapes, and as much water as I could fit in the pot. After high pressure at 50 minutes, then natural release, I strained it and ended up with 5 full quarts of chicken stock. And about 3 cups of shredded chicken meat!
I'm planning on making my double celery soup tomorrow in my Instant Pot and am happy that I'll have fresh stock to use, rather than canned.
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Post by triplejscrapper on Jul 12, 2016 12:01:42 GMT
My Instant Pot was delivered on Tuesday and I opened it right up and read through all of the stuff that comes with it. On Wednesday I did the initial test and then cooked corn on the cob. It was so easy! Tonight I made garlic mashed potatoes. After they were cooked, I transferred them to a bowl, mashed them, and covered the bowl with foil and let it hang out in the oven on low. Next up, I made Lemon Rosemary Chicken. I found a couple of recipes online and used those as a guide. I chopped an onion and browned it in the IP using the saute feature. I then browned two huge skinless, bone-in chicken breasts. I was concerned that the onions had gotten too brown since I left them in when I browned the chicken, but it all worked. I took out the browned chicken and put in the steam rack. I added 1 and 1/4 cups of chicken broth with the juice of a lemon and two sprigs of fresh rosemary leaves. I put the chicken on the rack and cooked it on the poultry setting for 17 minutes. When it was done I waited 10 minutes and released the pressure. (I wasn't sure how long to set the cooking time, and I think next time I'll set it at 15 or 16 minutes.) I had planned to make a pan gravy with the liquid left in the IP, but ended up just spooning some of the liquid over the chicken. I'm having so much fun! That sounds delish!!! I love rosemary and lemon with chicken!!!
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Post by peajays on Jul 12, 2016 12:57:27 GMT
elaine . I just ordered the intantpot duo 6 qt pot on Amazon! I want to get an inner pushpan for cheesecakes, what's the max size I can get? 7 inch?
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Post by monklady123 on Jul 12, 2016 13:45:59 GMT
I'm making the meatloaf again tonight. Can't beat 17 minutes for a meatloaf. lol. That's 17 minutes without the potatoes and carrots in the pot. Don't know if you remember my grumbling about this recipe the last time I made it...the original recipe calls for 25 minutes for everything together but I know that the vegetables would be mush after than long, so I improvised and followed timing recommended by Elaine. But tonight I might just put it all in there and cook it for 25 minutes. We will see. Everyone here loves mashed potatoes so these will be mashed potatoes and carrots. lol. My dh loves this pressure cooker because he LOVES meatloaf. When I told him that's the menu for this evening he said "oh, again??" -- And his "again?" wasn't like "oh no, not again", it was "WOW! great!" I'm also going to the store later and I have Elaine's black bean ingredients on the list and planning to cook that tomorrow. I think I'll serve it with pan-sauteed sausages, the kind we get from Costco. That will mean actually turning on a burner on my stove but I suppose I can lower myself to do that occasionally. hehe Haven't planned after tomorrow because ds and dh are going away for four days so it will just be me and dd. I might ask her if she wants something in particular, or we might just eat pancakes or eggs or salad. She's easy like I am and doesn't care if dinner is one of those things. Dh never complains about what I do or don't cook but I know he doesn't want just eggs or salad when he gets home from work. lol
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Post by christine58 on Jul 12, 2016 13:46:47 GMT
I used my spiralizer for the first time in a long time. I did zucchini and yellow squash in the IP with a little bit of butter and garlic paste from a tube. It was really good. Which spiralizer do you have?
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