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Post by elaine on Jul 12, 2016 13:49:34 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? Yes - stick with 7" and you will be fine. CONGRATULATIONS!!!
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Deleted
Posts: 0
May 3, 2024 4:39:14 GMT
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Post by Deleted on Jul 12, 2016 14:10:36 GMT
I just ordered the Instant Pot from Amazon, too. I'm really looking forward to joining these threads. I've already learned so much!
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Post by jenjie on Jul 12, 2016 15:03:23 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? Vegetti pro. I got it on clearance at Walgreens a while back.
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Post by monklady123 on Jul 12, 2016 16:55:29 GMT
elaine help! I can't find your black bean recipe. I wrote down all the ingredients for grocery shopping but I need the recipe too. lol eta: Never mind, I found it! Turns out it's not in the bi-weekly pressure cooker threads, it was in the "I live under a rock" thread. lolol. Can't wait to try them.
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Post by elaine on Jul 12, 2016 17:40:44 GMT
elaine help! I can't find your black bean recipe. I wrote down all the ingredients for grocery shopping but I need the recipe too. lol eta: Never mind, I found it! Turns out it's not in the bi-weekly pressure cooker threads, it was in the "I live under a rock" thread. lolol. Can't wait to try them. LOL! We have too many pressure cooker threads going this week - I can't remember what I wrote where.
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AmandaA
Pearl Clutcher
Posts: 3,501
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Jul 12, 2016 17:54:30 GMT
elaine help! I can't find your black bean recipe. I wrote down all the ingredients for grocery shopping but I need the recipe too. lol eta: Never mind, I found it! Turns out it's not in the bi-weekly pressure cooker threads, it was in the "I live under a rock" thread. lolol. Can't wait to try them. LOL! We have too many pressure cooker threads going this week - I can't remember what I wrote where. And here I was going to suggest that we need a "pressure cooker virgins" thread next week for all of us who took the plunge today!
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moodyblue
Drama Llama
Posts: 6,173
Location: Western Illinois
Site Supporter
Jun 26, 2014 21:07:23 GMT
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Post by moodyblue on Jul 12, 2016 17:59:25 GMT
We need a thread for all these in the recipe section. Or at least links to the recipes.
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Post by beachbum on Jul 12, 2016 18:25:13 GMT
Last night we grilled steaks. I had a couple of ears of corn and some red potatoes to cook. I cut up the potatoes and tossed them in a little EVOO and some lemon pepper. I put about a cup of water in the IP, put the rack in, tossed in the potatoes then put the corn in on top of them. Steamed them for 4 minutes. Somehow managed to pull the steak off the grill and walk into the kitchen with 1 minute left on the IP. Good timing! DH was happy, great dinner and he does the dishes - only 1 pot for him to deal with!! Didn't even have to run the dishwasher yesterday. This thing is saving us money on our electric and water bills!
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Post by elaine on Jul 12, 2016 18:27:35 GMT
I will be making pulled pork in mine tonight, so right now I have these baked beans cooking:
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Post by monklady123 on Jul 12, 2016 18:59:20 GMT
LOL! We have too many pressure cooker threads going this week - I can't remember what I wrote where. And here I was going to suggest that we need a "pressure cooker virgins" thread next week for all of us who took the plunge today! No, just come in to the main thread! There are lots of us there, me included, who are newbies to pressure cooking. We can all learn together.
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Post by elaine on Jul 14, 2016 1:25:35 GMT
Tonight was basmati rice in one Instant Pot and then Pressure Cooker Bok Choy in the other, which was basically chopped baby Bok choy and 1/2 cup broth and 1/2 cup whey (my substitutions for 1 cup of water), some grated ginger, and then high pressure for 1 minute. Quick pressure release and then about a tablespoon of soy sauce added to the pot afterwards for some salt.
These were the sides for salmon grilled on a cedar plank. No leftovers of anything!
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Post by peajays on Jul 14, 2016 17:27:16 GMT
Squee! It just arrived, and I've already got 6 eggs in there to test it out! My older electric pc was only on/off and no alarm to tell me when it finished cooking, so I think I'm going to love this one even more!
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Post by elaine on Jul 14, 2016 17:29:10 GMT
Squee! It just arrived, and I've already got 6 eggs in there to test it out! My older electric pc was only on/off and no alarm to tell me when it finished cooking, so I think I'm going to love this one even more! Woo-hoo! Yeah! You are so going to love it!
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oh yvonne
Prolific Pea
Posts: 7,996
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jul 14, 2016 17:51:45 GMT
I'm having leftovers for lunch. The other night I threw some chicken thighs, with diced onion and sauteed till browned. Then added halved baby potatoes and..<here is where it went wrong>I added the remaining half a jar I had in the fridge of braising sauce from Beekman Farms (Target), Citrus and Garlic. Now, this stuff is THE bomb. But only if used as directed...ROASTED in the oven over chicken for about an hour. Something about that dry heat caramelizes and sweetens this stuff into the most delicious sauce in a jar ever. In the steamed pressure cooker? Not so much. Plus, I wanted every delicious last bit of that sauce so I put some water in the jar and swirled that around and dumped that in too. Mistake number three was cooking for too long. I'd defrosted the thighs, but I didn't think the chicken setting would be too long at 15 minutes of PC time. After it was done I let it sit to natural release (mistake 4 I should have quick released), and added the green beans and PC for two more minutes. The green beans came out perfect..but the potatoes and chicken were overcooked and waaay too much water/liquid...mushy texture on the chicken, mealy potatoes. Plus, that braising sauce is meant for the oven, period. Steaming it pretty much made that yummy sauce tasteless. The meal is still edible (I hate wasting food) but it's not good as it should be. So,to save you all time, and tips on what NOT to do with your IP (and it is definitely trial and error as I go, but I've never truly had a fail) *watch the amount of water you add. The IP does not need a lot of liquid. If you are following a recipe, then the amounts are probably correct, but if you are throwing something together like I did, keep that in mind. *watch the timing of things. The IP cooks things a lot quicker than you'd think. My 3 little chicken thighs were too small to cook that long. I should have adjusted the time on that. And, I should have left the baby potatoes whole, not halved them. You have to remember that this is a different style of cooking, so you have to make allowances for that.
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Post by elaine on Jul 14, 2016 19:41:49 GMT
I'm sorry it wasn't a great meal, but thank you for sharing and sharing where you went wrong. I think that the number 1 mistake all of make when learning pressure cooking is adding too much liquid. For a meat/poultry dish that isn't a stew/soup, generally doesn't need more than 1 to 1.5 cups of liquid. Because you won't lose any while cooking unlike in the oven/stovetop/slow cooker, and your meat/poultry will give up fat and juices that don't evaporate either. So, all you new IP owners, take note ^^^^. You can always thin things down after it is done cooking, but it is sad to have way too much liquid that even trying to reduce won't help. For lunch today, I made my favorite pressure cooker soup. It can easily be made vegan if you leave out the 1/3 cup of cream at the end or substitute coconut milk for it. I've made it with coconut milk and it tastes the same to me.
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Post by monklady123 on Jul 14, 2016 21:00:59 GMT
I had a slight failure the other night also. A week or so ago I made a meatloaf that I found online, that was cooked with potatoes and baby carrots. Elaine, you might remember because you helped me with the timing. The original recipe calls for 25 minutes for everything in the pot at one time -- potatoes and carrots in the pot with broth, then the meatloaf on a steamer above that. The photo on the website shows a bowl of carrots and potatoes at the end, and the potatoes chunks look like potato chunks, and the carrots are whole. And that's after being transferred from the pot to a bowl. Well I couldn't believe that they wouldn't be mush after 25 minutes. I asked the blog owner who just said "we like our vegetables a bit softer". lolol. So the first time I made this I did the meatloaf for 17 minutes, then took it out and put in the potatoes for a few minutes (I forget what Elaine advised me to do), then added the carrots for 3 more minutes. Everything was perfect but it was a bit of a pain in the rear to keep opening the pot, taking stuff out, adding stuff in... I mean, the reason I got this pressure cooker was because I hate to cook. lol So this time I just decided to make it as it says in the recipe, figuring that we like mashed potatoes so nothing would be lost in the end. Well first of all, clearly that blog owner has either fabricated her results for some reason, or my pot is more powerful that hers. There was NO way I could have taken those potatoes and carrots out of the pot and put them neatly in a bowl. Just putting a large spoon in there to scoop them out caused the potatoes to mash. rofl. Yes, clearly the blog owner is just making it up. Also, the meatloaf was overcooked, I think, after 25 minutes. The 17 minutes from the first time was perfect. -- And, we didn't like the mashed potatoes. I forgot about the broth which totally changed the taste. I usually make mashed potatoes with milk and butter, or sometimes sour cream if I have some to use up. These with the broth weren't good at all. Mostly we ate them, because a bit of meatloaf and a bite of potatoes/carrots together wasn't bad. But... Next time I'll just make the meatloaf in the pot -- can't beat 17 minutes -- and do my potatoes separately. Or maybe I'll do the potatoes in the pressure cooker, take them out to mash, and then put the meatloaf in. The potatoes can be reheated in the microwave.
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Post by elaine on Jul 14, 2016 21:25:31 GMT
I had a slight failure the other night also. A week or so ago I made a meatloaf that I found online, that was cooked with potatoes and baby carrots. Elaine, you might remember because you helped me with the timing. The original recipe calls for 25 minutes for everything in the pot at one time -- potatoes and carrots in the pot with broth, then the meatloaf on a steamer above that. The photo on the website shows a bowl of carrots and potatoes at the end, and the potatoes chunks look like potato chunks, and the carrots are whole. And that's after being transferred from the pot to a bowl. Well I couldn't believe that they wouldn't be mush after 25 minutes. I asked the blog owner who just said "we like our vegetables a bit softer". lolol. So the first time I made this I did the meatloaf for 17 minutes, then took it out and put in the potatoes for a few minutes (I forget what Elaine advised me to do), then added the carrots for 3 more minutes. Everything was perfect but it was a bit of a pain in the rear to keep opening the pot, taking stuff out, adding stuff in... I mean, the reason I got this pressure cooker was because I hate to cook. lol So this time I just decided to make it as it says in the recipe, figuring that we like mashed potatoes so nothing would be lost in the end. Well first of all, clearly that blog owner has either fabricated her results for some reason, or my pot is more powerful that hers. There was NO way I could have taken those potatoes and carrots out of the pot and put them neatly in a bowl. Just putting a large spoon in there to scoop them out caused the potatoes to mash. rofl. Yes, clearly the blog owner is just making it up. Also, the meatloaf was overcooked, I think, after 25 minutes. The 17 minutes from the first time was perfect. -- And, we didn't like the mashed potatoes. I forgot about the broth which totally changed the taste. I usually make mashed potatoes with milk and butter, or sometimes sour cream if I have some to use up. These with the broth weren't good at all. Mostly we ate them, because a bit of meatloaf and a bite of potatoes/carrots together wasn't bad. But... Next time I'll just make the meatloaf in the pot -- can't beat 17 minutes -- and do my potatoes separately. Or maybe I'll do the potatoes in the pressure cooker, take them out to mash, and then put the meatloaf in. The potatoes can be reheated in the microwave. That is what I would do if I were you, or get a second pressure cooker...
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Post by monklady123 on Jul 14, 2016 21:33:39 GMT
Lol Elaine. I briefly considered buying a second one yesterday when they were on sale. But our kitchen is TINY and I'm already struggling with where to keep the one I have.
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Post by jenjie on Jul 14, 2016 22:23:18 GMT
I had previously cooked boneless ribs in the IP and put the leftovers in the freezer. Tonight they went straight from freezer to IP on manual for 5 minutes. Who knew! I put a cup or so of water in the bottom and added the frozen meat. I would probably reheat for 4 minutes next time but super quick dinner on the table!
I reheated leftover mashed potatoes (originally made in IP) in the microwave.
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casii
Drama Llama
Posts: 5,461
Jun 29, 2014 14:40:44 GMT
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Post by casii on Jul 14, 2016 22:31:36 GMT
Newbie who was Refupea Pressured into buying! LOL
Dumb question that I'm sure has been asked a zillion times and I'd look at all the threads, but I'm trying to work fast to impress the dubious DH: Do you need to soak dried beans before cooking in the Instant Pot?
Thanks! I'm about to start collecting ideas on Pinterest and I'm halfway tempted to start an actual paper binder!
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Post by elaine on Jul 14, 2016 22:40:54 GMT
Newbie who was Refupea Pressured into buying! LOL Dumb question that I'm sure has been asked a zillion times and I'd look at all the threads, but I'm trying to work fast to impress the dubious DH: Do you need to soak dried beans before cooking in the Instant Pot? Thanks! I'm about to start collecting ideas on Pinterest and I'm halfway tempted to start an actual paper binder! No. No need to soak. If you google "pressure cooking times beans" you'll see that there are always two sets of times - one for soaked beans and one for dried. It will also be in your Instant Pot cooking manual.
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casii
Drama Llama
Posts: 5,461
Jun 29, 2014 14:40:44 GMT
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Post by casii on Jul 14, 2016 22:48:03 GMT
Newbie who was Refupea Pressured into buying! LOL Dumb question that I'm sure has been asked a zillion times and I'd look at all the threads, but I'm trying to work fast to impress the dubious DH: Do you need to soak dried beans before cooking in the Instant Pot? Thanks! I'm about to start collecting ideas on Pinterest and I'm halfway tempted to start an actual paper binder! No. No need to soak. If you google "pressure cooking times beans" you'll see that there are always two sets of times - one for soaked beans and one for dried. It will also be in your Instant Pot cooking manual. Sweet! Thanks for the quick answer. And I'm off!
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Post by crimsoncat05 on Jul 14, 2016 23:05:30 GMT
Newbie who was Refupea Pressured into buying! LOL Dumb question that I'm sure has been asked a zillion times and I'd look at all the threads, but I'm trying to work fast to impress the dubious DH: Do you need to soak dried beans before cooking in the Instant Pot? Thanks! I'm about to start collecting ideas on Pinterest and I'm halfway tempted to start an actual paper binder! No. No need to soak. If you google "pressure cooking times beans" you'll see that there are always two sets of times - one for soaked beans and one for dried. It will also be in your Instant Pot cooking manual. ^^^ but elaine , YOU are our Instant Pot cooking manual, lol!! (and mentor, and cheerleader, and troubleshooter, and tech support, and moral support, and enabler...)
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Post by elaine on Jul 15, 2016 0:06:11 GMT
Okay, if you want simple, then pass this post right by. It takes time and effort. But it is worth all of it. I challenge you to find a restaurant that serves a better tasting Bolognese sauce. It is amazing. Like gold. And inexpensive to make. It is from a recipe I found on www.hippressurecooking.com and have made now three times altering it and making notes each time. Here is my final version that we just had for dinner tonight:
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,350
Location: Dallas Texas
Jun 26, 2014 12:16:22 GMT
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Post by SabrinaP on Jul 15, 2016 1:06:25 GMT
Got mine today! I made a batch of brown rice. It was great and took about half the time my normal oven recipe takes. I'm going to reduce the liquid by 1/4 cup next time and see how it is. I bought a roast and a rack of ribs at the store today to play more. Can't wait!
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casii
Drama Llama
Posts: 5,461
Jun 29, 2014 14:40:44 GMT
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Post by casii on Jul 15, 2016 2:34:07 GMT
Success with the black beans, a favorite of DH's! What's funny is he's grumbled at me since that box arrived, but spent 10 minutes on the phone with his mom waxing poetic on all it can do.
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Post by elaine on Jul 15, 2016 2:34:09 GMT
Box mix brownies in the Instant Pot.
Mix according to directions.
Pour into 7" springform pan that has been sprayed with Pam.
Cover tightly in aluminum foil. And make aluminum sling.
Put trivet/rack in IP.
Pour in 2 cups of water.
Put sling and pan into IP.
High pressure for 45 minutes. Natural release.
Ta-da! The moistest brownies that you will ever eat.
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Post by keknj on Jul 15, 2016 2:39:25 GMT
I got my lovely pot today and started with ribs. 1 hour from closing the lid to serving! I broiled them to caramelize the sauce and add some color, 10 min each side. They were awesome.
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Post by jenjie on Jul 15, 2016 3:19:15 GMT
Box mix brownies in the Instant Pot. Mix according to directions. Pour into 7" springform pan that has been sprayed with Pam. Cover tightly in aluminum foil. And make aluminum sling. Put trivet/rack in IP. Pour in 2 cups of water. Put sling and pan into IP. High pressure for 45 minutes. Natural release. Ta-da! The moistest brownies that you will ever eat. My problem was I read somewhere to do it on steam. It really made great chocolate lava cake but not so great for brownies.
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Post by jenjie on Jul 15, 2016 3:19:35 GMT
I got my lovely pot today and started with ribs. 1 hour from closing the lid to serving! I broiled them to caramelize the sauce and add some color, 10 min each side. They were awesome. Yay!!!
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