Deleted
Posts: 0
May 3, 2024 8:11:17 GMT
|
Post by Deleted on Jul 16, 2016 15:59:05 GMT
Day 1: Water test ... what water test ... I don't see it in the manual... let me ask the trusted peas... okay found it on page 17, but let me watch YouTube because I need visuals... ready to go, pot and lid washed, seal checked, press steam... sit and wait, glance towards sink, holy heck I forget to add water... press cancel, put water in ... try again ... okay works. Ribs .... okay how the heck do you turn this contraption on ..... well, it's meat so I'll push that button ..... high pressure, I guess that's right .... Google you are a life saver, all buttons do the same thing except the settings and time are preset, got it .... it bleeped so I guess it's done.... oh I can just nudge the pressure release handle vs. just flipping the switch and making like Old Faithful, love it .... now what, what is L001, is it defective, is that a warning, now it's L002, will it explode, feel like I'm in Mission Impossible...google, okay it's just the keep warm timer.... open the lid and perfection. Thanks elaine for all your help and a great ribs recipe!
|
|
|
Post by gmcwife1 on Jul 16, 2016 17:33:32 GMT
Day 1: Water test ... what water test ... I don't see it in the manual... let me ask the trusted peas... okay found it on page 17, but let me watch YouTube because I need visuals... ready to go, pot and lid washed, seal checked, press steam... sit and wait, glance towards sink, holy heck I forget to add water... press cancel, put water in ... try again ... okay works. Ribs .... okay how the heck do you turn this contraption on ..... well, it's meat so I'll push that button ..... high pressure, I guess that's right .... Google you are a life saver, all buttons do the same thing except the settings and time are preset, got it .... it bleeped so I guess it's done.... oh I can just nudge the pressure release handle vs. just flipping the switch and making like Old Faithful, love it .... now what, what is L001, is it defective, is that a warning, now it's L002, will it explode, feel like I'm in Mission Impossible...google, okay it's just the keep warm timer.... open the lid and perfection. Thanks elaine for all your help and a great ribs recipe! Thank you for sharing! I know I'm going to be exactly like that!
|
|
moodyblue
Drama Llama
Posts: 6,173
Location: Western Illinois
Site Supporter
Jun 26, 2014 21:07:23 GMT
|
Post by moodyblue on Jul 16, 2016 19:20:54 GMT
Great timing! I was just coming here to ask about corn on the cob because I got some at the Farmers Market this morning.
|
|
|
Post by elaine on Jul 16, 2016 20:10:36 GMT
Day 1: Water test ... what water test ... I don't see it in the manual... let me ask the trusted peas... okay found it on page 17, but let me watch YouTube because I need visuals... ready to go, pot and lid washed, seal checked, press steam... sit and wait, glance towards sink, holy heck I forget to add water... press cancel, put water in ... try again ... okay works. Ribs .... okay how the heck do you turn this contraption on ..... well, it's meat so I'll push that button ..... high pressure, I guess that's right .... Google you are a life saver, all buttons do the same thing except the settings and time are preset, got it .... it bleeped so I guess it's done.... oh I can just nudge the pressure release handle vs. just flipping the switch and making like Old Faithful, love it .... now what, what is L001, is it defective, is that a warning, now it's L002, will it explode, feel like I'm in Mission Impossible...google, okay it's just the keep warm timer.... open the lid and perfection. Thanks elaine for all your help and a great ribs recipe!
|
|
|
Post by gale w on Jul 16, 2016 22:01:37 GMT
I may have missed this but I have a question. I did the water test using 1 cup of water and 2 min on the steam setting. I have the steam release valve handle parallel to the cooker handle. After the float valve closed, steam still came out of the steam release valve a little. It still counted down and the lid appeared to be locked. Is it normal? I think I read that with very small quantities of food/liquid it might leak a little steam there. Did anyone else who only used 1 cup of water in the test have this happen?
|
|
|
Post by elaine on Jul 16, 2016 22:09:41 GMT
I may have missed this but I have a question. I did the water test using 1 cup of water and 2 min on the steam setting. I have the steam release valve handle parallel to the cooker handle. After the float valve closed, steam still came out of the steam release valve a little. It still counted down and the lid appeared to be locked. Is it normal? I think I read that with very small quantities of food/liquid it might leak a little steam there. Did anyone else who only used 1 cup of water in the test have this happen? Even when you cook larger quantities, a small amount of steam may come out the steam release valve. Not to worry, this is normal. If you were losing pressure, the float valve would drop.
|
|
|
Post by gale w on Jul 16, 2016 22:11:24 GMT
ok thanks. I put the water in a cup after and it didn't lose any to the steaming. Now for the beans and bacon.
|
|
|
Post by peajays on Jul 16, 2016 22:34:34 GMT
Chops and carrots in my pic tonight. Using this recipe. Doing rice separately in lieu of potatoes.
Pressure Cooker Pork Chops, Carrots, and Potatoes
If you’re looking for a quick, easy, and delicious dinner, keep reading. My kids kept asking for more. It’s perfect for a quick weeknight dinner, or for serving to dinner guests.
Pressure Cooker Pork Chops, Carrots, & Potatoes - A Wandering Vine
Ingredients (2 servings):
2 boneless pork chops, 1-inch thick 4 carrots, chopped 4 small potatoes, cubed 2 cloves garlic, chopped 4 tbsp balsamic vinegar 4 tbsp soy sauce 2 tbsp honey 2 tsp ground ginger 2 tsp curry powder olive oil salt & pepper 1/2 cup chicken stock
Directions:
Heat olive oil in the pressure cooker (saute setting on Instant Pot) Season pork chops with salt and pepper Brown pork chops in the pressure cooker Add garlic and saute for about 30 seconds Add carrots, potatoes, and remaining ingredients Stir, keeping the pork chops on the bottom Cook on high pressure for 10-12 minutes (12 minutes will be more well-done) Release pressure and remove pork and vegetables Reduce liquid until it thickens Spoon sauce over pork and serve!
|
|
|
Post by threecs on Jul 16, 2016 22:49:31 GMT
I am cooking honey garlic drumsticks in the Instant Pot as we speak. Hope they turn out OK!
|
|
johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
|
Post by johnnysmom on Jul 16, 2016 22:50:36 GMT
Ugh, I really need some remedial instant pot training. I put the pork butt in for 75 minutes and while it's done, its nowhere near fall apart ready. I shredded a bit of it and the rest went back in to cook for another 20 minutes, hopefully that will do it.
|
|
|
Post by keknj on Jul 16, 2016 23:12:18 GMT
We are having spaghetti and meatballs as a one pot meal tonight. Well, it ended up being a broiler pan plus the one pot. I tried to brown the meatballs in the pot, but they stuck like mad. I ended up broiling them, then adding everything to the pot. I'm cooking them 12 min on low pressure. We'll see how it comes out.
|
|
|
Post by gale w on Jul 16, 2016 23:12:49 GMT
Beans and bacon are in, rice cooker is making rice, and steaks are sitting out waiting to go on the grill. I'm so glad I can "keep warm" on both the pc and the rice cooker so I can concentrate on the grill. Grilling stresses me out a little and I have to really focus.
|
|
|
Post by monklady123 on Jul 16, 2016 23:16:01 GMT
Chops and carrots in my pic tonight. Using this recipe. Doing rice separately in lieu of potatoes. Pressure Cooker Pork Chops, Carrots, and Potatoes If you’re looking for a quick, easy, and delicious dinner, keep reading. My kids kept asking for more. It’s perfect for a quick weeknight dinner, or for serving to dinner guests. Pressure Cooker Pork Chops, Carrots, & Potatoes - A Wandering Vine Ingredients (2 servings): 2 boneless pork chops, 1-inch thick 4 carrots, chopped 4 small potatoes, cubed 2 cloves garlic, chopped 4 tbsp balsamic vinegar 4 tbsp soy sauce 2 tbsp honey 2 tsp ground ginger 2 tsp curry powder olive oil salt & pepper 1/2 cup chicken stock Directions: Heat olive oil in the pressure cooker (saute setting on Instant Pot) Season pork chops with salt and pepper Brown pork chops in the pressure cooker Add garlic and saute for about 30 seconds Add carrots, potatoes, and remaining ingredients Stir, keeping the pork chops on the bottom Cook on high pressure for 10-12 minutes (12 minutes will be more well-done) Release pressure and remove pork and vegetables Reduce liquid until it thickens Spoon sauce over pork and serve! Your vegetables are going to be mush after 10-12 minutes. I put mine in for three minutes and they were done.
|
|
|
Post by elaine on Jul 16, 2016 23:35:10 GMT
We are having spaghetti and meatballs as a one pot meal tonight. Well, it ended up being a broiler pan plus the one pot. I tried to brown the meatballs in the pot, but they stuck like mad. I ended up broiling them, then adding everything to the pot. I'm cooking them 12 min on low pressure. We'll see how it comes out. Were the meatballs frozen? Did you use a couple of tablespoons of oil in the pot? I hope that it all turns out good for you!
|
|
|
Post by elaine on Jul 16, 2016 23:37:40 GMT
Ugh, I really need some remedial instant pot training. I put the pork butt in for 75 minutes and while it's done, its nowhere near fall apart ready. I shredded a bit of it and the rest went back in to cook for another 20 minutes, hopefully that will do it. I hope it turned out! Let us know.
|
|
johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
|
Post by johnnysmom on Jul 17, 2016 0:05:36 GMT
I really need to start using mine more. I've had it for a month and only used it 4 or 5 times, and half of those were for rice I've got a pig's ass pork butt in my fridge for dinner tonight. It's 10:15 and I'm not freaking out that it's not in the crock pot yet.....I figure I've got several hours before I need to start cooking it. Off to search for instructions on pulled pork, I know it's in one of these threads. ETA: I think I'm gonna go with this recipe.....bacon, and alcohol, how can it not be good? cookpad.com/us/recipes/675312-nyfrb-shredded-pork-instant-pot?ref=searchThe results are: it's ok, but not worth repeating. First off, if you make it up the cooking time to more like 2 hours. I did 75min and it wasn't 'fall-apart' ready, I added another 20 and while it shredded more easily it really could have cooked for a little longer. Everyone said it was good when topped with BBQ sauce (baby ray's) but by itself something wasn't quite right. Dh said it was too sweet, there was nothing to balance out the sweetness from the root beer. I'm not one to tweak recipes but if you could add something to balance the sweet out it might be worth trying (or just douse it in BBQ, that works too )
|
|
|
Post by cmhs on Jul 17, 2016 0:10:33 GMT
Oh my word! Used mine for the first time tonight with great results! I made pot roast with new potatoes and it was delicious! I don't even like pot roast but DH loves it so I figured I would make something he likes since he's been giving the Instant Pot the side eye since it arrived. I can't wait to use it again.
|
|
|
Post by elaine on Jul 17, 2016 0:33:14 GMT
I really need to start using mine more. I've had it for a month and only used it 4 or 5 times, and half of those were for rice I've got a pig's ass pork butt in my fridge for dinner tonight. It's 10:15 and I'm not freaking out that it's not in the crock pot yet.....I figure I've got several hours before I need to start cooking it. Off to search for instructions on pulled pork, I know it's in one of these threads. ETA: I think I'm gonna go with this recipe.....bacon, and alcohol, how can it not be good? cookpad.com/us/recipes/675312-nyfrb-shredded-pork-instant-pot?ref=searchThe results are: it's ok, but not worth repeating. First off, if you make it up the cooking time to more like 2 hours. I did 75min and it wasn't 'fall-apart' ready, I added another 20 and while it shredded more easily it really could have cooked for a little longer. Everyone said it was good when topped with BBQ sauce (baby ray's) but by itself something wasn't quite right. Dh said it was too sweet, there was nothing to balance out the sweetness from the root beer. I'm not one to tweak recipes but if you could add something to balance the sweet out it might be worth trying (or just douse it in BBQ, that works too ) I'd probably add 1-2 teaspoons of crushed red pepper, 1/2 tsp black pepper, and teaspoon each of garlic and onion powder - off the top of my head. And since it is bbq, maybe 1/4 cup cider vinegar - that should help balance out the sweet a bit, and add some complexity to the flavor. You know what flavors your family likes, so always feel free to add some if the recipe seems to be lacking. I'm glad it was edible, and that the family liked it, but wish it turned out more to your liking!
|
|
|
Post by peajays on Jul 17, 2016 0:40:03 GMT
Your vegetables are going to be mush after 10-12 minutes. I put mine in for three minutes and they were done. Fortunately I cut the carrots in really big chunks. I liked them, but dh didn't (too soft). I will have to make a note and add them part way through next time. elaine do you know if I quick release to add the carrots, and then do natural release at the end, will that dry out the meat?
|
|
|
Post by keknj on Jul 17, 2016 0:49:23 GMT
Well, the spaghetti was, while not yucky, was not great either. It would never come to pressure. I think there was not enough water. My meatballs were fresh, not frozen. I put the pot back on for 4 mins twice, but the meatballs, while the right temp in the middle, didn't taste deep cooked. The spaghetti was just past all dente and sticky/clumpy. I did use oil as I sautéed onions and garlic before adding the sauce.
Right now I am running another water test to appease DH 'cause he just won't believe me when I tell him there wasn't enough water.
|
|
|
Post by elaine on Jul 17, 2016 0:54:07 GMT
Your vegetables are going to be mush after 10-12 minutes. I put mine in for three minutes and they were done. Fortunately I cut the carrots in really big chunks. I liked them, but dh didn't (too soft). I will have to make a note and add them part way through next time. elaine do you know if I quick release to add the carrots, and then do natural release at the end, will that dry out the meat? I think that if you cook for 7 minutes without the carrots, quick release, add carrots, cook 3 more minutes, then quick release again, it should be fine. The meat will get a couple of extra minutes of cooking through the first quick release and then coming back up to pressure, so that will put the meat at 12-13 minutes. If you want it less well done, cook it for only 5-6 minutes before adding the carrots.
|
|
|
Post by elaine on Jul 17, 2016 0:59:02 GMT
Well, the spaghetti was, while not yucky, was not great either. It would never come to pressure. I think there was not enough water. My meatballs were fresh, not frozen. I put the pot back on for 4 mins twice, but the meatballs, while the right temp in the middle, didn't taste deep cooked. The spaghetti was just past all dente and sticky/clumpy. I did use oil as I sautéed onions and garlic before adding the sauce. Right now I am running another water test to appease DH 'cause he just won't believe me when I tell him there wasn't enough water. You may want to freeze them before browning them. I know that sounds odd, but they will be much less likely to stick to the pot and fall apart. One of the recipes I've used calls for frozen pearl onions because it is easier to brown them thoroughly in the pressure cooker than fresh ones - I think that the meatballs might be similar. If if the pot didn't come to pressure, there was something wrong. How did you know it was for 4 minutes if it didn't come to pressure? It will only start counting down once it comes up to pressure.
|
|
|
Post by elaine on Jul 17, 2016 1:08:17 GMT
PSA for new IP users. If you want to cook using high pressure, just press the "manual" button and then press the + or - button to adjust the time. You do not need to hit the "pressure" button to cook using high pressure. It is counterintuitive, but you just need to press the manual button, that's all.
If you press the "pressure" button after you press "manual" you are switching the level of pressure it is cooking at. High pressure is the default, so if you hit "manual" and then "pressure" you are switching it to low pressure - take a look at the red light on the panel - is it over "High" or "Low"? If it is over low, press the "pressure" button again to switch it to "high."
There are very few recipes that call for low pressure - you won't use it often (if at all). For most things, especially meat and poultry, you definitely want high pressure.
|
|
|
Post by gmcwife1 on Jul 17, 2016 1:31:54 GMT
I really need to start using mine more. I've had it for a month and only used it 4 or 5 times, and half of those were for rice I've got a pig's ass pork butt in my fridge for dinner tonight. It's 10:15 and I'm not freaking out that it's not in the crock pot yet.....I figure I've got several hours before I need to start cooking it. Off to search for instructions on pulled pork, I know it's in one of these threads. ETA: I think I'm gonna go with this recipe.....bacon, and alcohol, how can it not be good? cookpad.com/us/recipes/675312-nyfrb-shredded-pork-instant-pot?ref=searchThe results are: it's ok, but not worth repeating. First off, if you make it up the cooking time to more like 2 hours. I did 75min and it wasn't 'fall-apart' ready, I added another 20 and while it shredded more easily it really could have cooked for a little longer. Everyone said it was good when topped with BBQ sauce (baby ray's) but by itself something wasn't quite right. Dh said it was too sweet, there was nothing to balance out the sweetness from the root beer. I'm not one to tweak recipes but if you could add something to balance the sweet out it might be worth trying (or just douse it in BBQ, that works too ) There is a guy on youtube that did a pork butt that was fall apart tender. I wish I could remember his name. His videos came up in both of my instant pot searches which I did on the TV of course.
|
|
|
Post by underwatermama on Jul 17, 2016 1:40:05 GMT
I made corn on the cob tonight (first food in my IP) and it turned out great. But next time I will need to start it earlier since the cobs were hot for awhile after pulling them out and putting butter on it. My old way was using my steamer which worked great, but the cobs weren't quite so steaming hot.
I looked up a few recipes and ended up doing 4 minutes and natural release (or whatever it's called).
Questions before I buy gadgets:
Is the handle thing just for taking out interior pots? Does that take the place of the "sling" that they talk about making for cheesecake or is that something else? Does the handle thing allow you to pull the outer pot out too? (I'm tempted to try the popcorn, but how do you get it out once it's popped?
|
|
|
Post by gale w on Jul 17, 2016 1:41:13 GMT
Beans and bacon are in, rice cooker is making rice, and steaks are sitting out waiting to go on the grill. I'm so glad I can "keep warm" on both the pc and the rice cooker so I can concentrate on the grill. Grilling stresses me out a little and I have to really focus. The beans were perfect! We like them really well cooked so I did 6 minutes and dh declared them to be perfect. The steaks were great as well (our 2nd try at the grill went much more smoothly than the 1st). The rice was just there, according to everyone. lol. They don't appreciate plain white rice like I do. Next time I'll have to do some baked potatoes in my other (inferior) pressure cooker or my ninja.
|
|
|
Post by elaine on Jul 17, 2016 1:52:02 GMT
I made corn on the cob tonight (first food in my IP) and it turned out great. But next time I will need to start it earlier since the cobs were hot for awhile after pulling them out and putting butter on it. My old way was using my steamer which worked great, but the cobs weren't quite so steaming hot. I looked up a few recipes and ended up doing 4 minutes and natural release (or whatever it's called). Questions before I buy gadgets: Is the handle thing just for taking out interior pots? Does that take the place of the "sling" that they talk about making for cheesecake or is that something else? Does the handle thing allow you to pull the outer pot out too? (I'm tempted to try the popcorn, but how do you get it out once it's popped? The handle is for taking out the outer pot. You need a sling for taking out an inner/second pot. You wouldn't be able to fit the tongs in there, I do not think. I can have a pot full of soup - 4 quarts worth and have no trouble removing it with the handle and then using the handle to pour the contents into something else. It is very handy and would perfect for the popcorn!
|
|
|
Post by elaine on Jul 17, 2016 1:53:31 GMT
Beans and bacon are in, rice cooker is making rice, and steaks are sitting out waiting to go on the grill. I'm so glad I can "keep warm" on both the pc and the rice cooker so I can concentrate on the grill. Grilling stresses me out a little and I have to really focus. The beans were perfect! We like them really well cooked so I did 6 minutes and dh declared them to be perfect. The steaks were great as well (our 2nd try at the grill went much more smoothly than the 1st). The rice was just there, according to everyone. lol. They don't appreciate plain white rice like I do. Next time I'll have to do some baked potatoes in my other (inferior) pressure cooker or my ninja. Yay! My whole family loves those beans. We have been eating them at least once per week now that fresh beans are on. I'm glad that the grill was a success too. :-).
|
|
|
Post by bothmykidsrbrats on Jul 17, 2016 1:58:35 GMT
My IP arrived this morning. I managed to not screw up the water test! Yay!! Now it's time to put in my whole chicken. DH thinks it's going to come out a shredded mess, and both kids think it's just going to be boiled chicken. The recipe I'm using calls for a 4lb chicken. Mine is 5.60lbs. Should I add 5-10 minutes to the cooking time, or will 25 minutes be long enough?
|
|
|
Post by elaine on Jul 17, 2016 2:25:03 GMT
My IP arrived this morning. I managed to not screw up the water test! Yay!! Now it's time to put in my whole chicken. DH thinks it's going to come out a shredded mess, and both kids think it's just going to be boiled chicken. The recipe I'm using calls for a 4lb chicken. Mine is 5.60lbs. Should I add 5-10 minutes to the cooking time, or will 25 minutes be long enough? I would add 5 minutes. One chart I have calls for 20 minutes for a 4 pound whole chicken, so 25 would probably be enough, but you could do 30 to be sure.
|
|