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Post by elaine on Jul 21, 2016 4:18:31 GMT
Here is our new thread everyone! I'm going to Pittsburgh for a couple of days tomorrow a.m. so I'm starting this before going to bed. I also won't be cooking on Thursday or Friday, so I'm expecting some extra dishes from the rest of you to make up for my slacking off.
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Post by littlemama on Jul 21, 2016 10:54:21 GMT
Last night, I made bratwurst and Mac and cheese in the instant pot. I was worried about the brats tasting steamed, but between the Browning and the beer braise, they were very tender and good- more like ballpark brats than grilled, but we did like them. The onions and peppers were good, too, but the peppers were slightly overdone.
One question- I sauteed the brats, then the directions said to put the onions in, and turn the heat up. The IP directions say to push the ADJUST button to do this, but nothing happened when I pushed it. What did I miss.
The Mac and cheese, I mixed the pasta into the cooking liquid too soon, so I think that is why it came out really sticky- and it was just cheese at the end, no milk or anything to smooth it out. This one might need some tinkering, or I just need to try again and not mix so soon.
It took a long time to prepare this meal, so there was no time savings, but we did like it.
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Post by cmhs on Jul 21, 2016 11:04:58 GMT
I used mine last night to make brown rice -- really liked the results, and steamed broccoli (also very good). The main entrée was grilled chicken, so not IP for that.
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Post by monklady123 on Jul 21, 2016 11:12:23 GMT
Hey Pittsburgh, my home town. What are you doing there? I'm heading there to see my parents again in August as soon as dd goes back to school.
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Post by baslp on Jul 21, 2016 11:19:53 GMT
I made Blueberry Pudding. It turned out fairly well. It looked like it needed some more cooking time so in just put a lid over it . It seemed to cook a little longer.
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Post by baslp on Jul 21, 2016 11:20:16 GMT
I made Blueberry Pudding. It turned out fairly well. It looked like it needed some more cooking time so in just put a lid over it . It seemed to cook a little longer.
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Post by peajays on Jul 21, 2016 11:23:47 GMT
Last night, I made bratwurst and Mac and cheese in the instant pot. I was worried about the brats tasting steamed, but between the Browning and the beer braise, they were very tender and good- more like ballpark brats than grilled, but we did like them. The onions and peppers were good, too, but the peppers were slightly overdone. One question- I sauteed the brats, then the directions said to put the onions in, and turn the heat up. The IP directions say to push the ADJUST button to do this, but nothing happened when I pushed it. What did I miss. The Mac and cheese, I mixed the pasta into the cooking liquid too soon, so I think that is why it came out really sticky- and it was just cheese at the end, no milk or anything to smooth it out. This one might need some tinkering, or I just need to try again and not mix so soon. It took a long time to prepare this meal, so there was no time savings, but we did like it. I had that issue as well and there is actually 3 settings for sauté, but you have to hit cancel to change it while in use. So hit the cancel, sauté, then adjust all in succession and the + or - and then leave it and you will see the light toggle between. The settings
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YooHoot
Pearl Clutcher
Posts: 3,418
Jun 26, 2014 3:11:50 GMT
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Post by YooHoot on Jul 21, 2016 11:33:42 GMT
I have one of those little pork loin things that come sealed in plastic. It's small (1-1.5 lbs), but plenty of us. Any recipe ideas for my Instant Pot?
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Post by littlemama on Jul 21, 2016 11:37:59 GMT
Last night, I made bratwurst and Mac and cheese in the instant pot. I was worried about the brats tasting steamed, but between the Browning and the beer braise, they were very tender and good- more like ballpark brats than grilled, but we did like them. The onions and peppers were good, too, but the peppers were slightly overdone. One question- I sauteed the brats, then the directions said to put the onions in, and turn the heat up. The IP directions say to push the ADJUST button to do this, but nothing happened when I pushed it. What did I miss. The Mac and cheese, I mixed the pasta into the cooking liquid too soon, so I think that is why it came out really sticky- and it was just cheese at the end, no milk or anything to smooth it out. This one might need some tinkering, or I just need to try again and not mix so soon. It took a long time to prepare this meal, so there was no time savings, but we did like it. I had that issue as well and there is actually 3 settings for sauté, but you have to hit cancel to change it while in use. So hit the cancel, sauté, then adjust all in succession and the + or - and then leave it and you will see the light toggle between. The settings That was kind of what I was thinking, along with "how dumb". LOL
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Post by monklady123 on Jul 21, 2016 12:01:59 GMT
Last night, I made bratwurst and Mac and cheese in the instant pot. I was worried about the brats tasting steamed, but between the Browning and the beer braise, they were very tender and good- more like ballpark brats than grilled, but we did like them. The onions and peppers were good, too, but the peppers were slightly overdone. One question- I sauteed the brats, then the directions said to put the onions in, and turn the heat up. The IP directions say to push the ADJUST button to do this, but nothing happened when I pushed it. What did I miss. The Mac and cheese, I mixed the pasta into the cooking liquid too soon, so I think that is why it came out really sticky- and it was just cheese at the end, no milk or anything to smooth it out. This one might need some tinkering, or I just need to try again and not mix so soon. It took a long time to prepare this meal, so there was no time savings, but we did like it. I had that issue as well and there is actually 3 settings for sauté, but you have to hit cancel to change it while in use. So hit the cancel, sauté, then adjust all in succession and the + or - and then leave it and you will see the light toggle between. The settings Hmm... good to know! The first time I tried to saute something it was SO hot that I stopped and just stuck everything else in the pot and skipped sauteing the rest. I'll go play with the saute settings later. Thanks!
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Post by elaine on Jul 21, 2016 13:44:08 GMT
Hey Pittsburgh, my home town. What are you doing there? I'm heading there to see my parents again in August as soon as dd goes back to school. We are driving up to see a Pirates Game and spend the night. The family all came with me when I ran the Half Marathon there a couple of years ago and fell in love with the town. Younger ds wanted to go to a Pirates game for his birthday present - he turns 15 on August 2. Since it is only a 4 hour drive and Pirates tickets are more reasonable than Nationals, we are heading up.
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Post by elaine on Jul 21, 2016 13:47:25 GMT
I have one of those little pork loin things that come sealed in plastic. It's small (1-1.5 lbs), but plenty of us. Any recipe ideas for my Instant Pot? Pork loin and tenderloin are a little tricky in the IP because it is so lean that it is easy to overlook and have it end up dry. Be sure to find recipes for tenderloin, not fattier cuts of pork, and have enough liquid in your pot. Also, don't overcook- better to have to add a few minutes if it isn't done, rather than over cook.
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Deleted
Posts: 0
May 20, 2024 20:45:02 GMT
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Post by Deleted on Jul 21, 2016 13:59:46 GMT
I gave my IP a workout yesterday. First I made elaine's black beans. Yummy! Then I made the cheesecake suggested by jenjie. And finally, I made a meatloaf for dinner. It was very good and moist. DH is looking forward to a meatloaf sandwich for lunch today.
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Post by agengr2004 on Jul 21, 2016 14:37:37 GMT
Frozen chicken question - is the poultry setting okay or does it need more time? TIA!
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Post by monklady123 on Jul 21, 2016 14:40:07 GMT
Frozen chicken question - is the poultry setting okay or does it need more time? TIA! (I still don't know the answer, but someone will...)
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Post by bbkeef on Jul 21, 2016 14:46:01 GMT
I made baby back ribs last night and they turned out fantastic! DH said they were the bomb. I am hoping to do carnitas (pork roast) this weekend.
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Post by CarefreeSadie on Jul 21, 2016 15:26:48 GMT
I have fresh sweet corn in the fridge and am planning on cooking it in the pc. I have seen times from bring it up to pressure with no time right up to 10 minutes. Anyone want to share their time for corn on the cob? TFS in advance. We like our corn done but not mushy. So I am thinking maybe 3 minutes?
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Post by monklady123 on Jul 21, 2016 15:31:14 GMT
I have fresh sweet corn in the fridge and am planning on cooking it in the pc. I have seen times from bring it up to pressure with no time right up to 10 minutes. Anyone want to share their time for corn on the cob? TFS in advance. We like our corn done but not mushy. So I am thinking maybe 3 minutes? I've discovered that corn is like hard boiled eggs -- you're going to get a TON of different answers, and everyone thinks theirs is "perfect". lol. The first time I did my corn I started with really hot water in the pot, which helps it come to pressure quickly. Then I did it for 3 minutes and then quick release. I thought it was cooked too much. So the next time I again used hot water, and did it for 2 minutes. Still not quite right. I've settled on 1 minute. lol. Perfect.
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Post by CarefreeSadie on Jul 21, 2016 15:41:50 GMT
I have fresh sweet corn in the fridge and am planning on cooking it in the pc. I have seen times from bring it up to pressure with no time right up to 10 minutes. Anyone want to share their time for corn on the cob? TFS in advance. We like our corn done but not mushy. So I am thinking maybe 3 minutes? I've discovered that corn is like hard boiled eggs -- you're going to get a TON of different answers, and everyone thinks theirs is "perfect". lol. The first time I did my corn I started with really hot water in the pot, which helps it come to pressure quickly. Then I did it for 3 minutes and then quick release. I thought it was cooked too much. So the next time I again used hot water, and did it for 2 minutes. Still not quite right. I've settled on 1 minute. lol. Perfect. Thank you! I might start with a minute and see, we don't like mushy corn but we like it cooked.
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AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Jul 21, 2016 15:43:39 GMT
I have one of those little pork loin things that come sealed in plastic. It's small (1-1.5 lbs), but plenty of us. Any recipe ideas for my Instant Pot? I used one of my slow cooker recipes in the ip over the weekend. 2# pork tenderloin 1 jar salsa verde (16oz) 1 can chopped green chilies (4.5oz) 1 tsp cumin just put the meat in and dumped the rest on top and cooked according to the chart in the manual for pork roast (1 hour). The meat fell apart and shredded like a dream. The only difference from my slow cooker version was that the salsa didn't thicken up (I would usually shred the meat and mix it back in with the liquid portion). I suppose I could have worked on thickening it up after the meat was done, but I knew my kids would prefer it plain and I didn't want to spend the time on it. They ate it plain with veggies and DH and I shredded ours and made soft tacos with it. Like others have have mentioned with some ingredients, my IP does smell like cumin now (assume it is the seal) but it hasn't seemed to affect other things I have cooked since. UPS just delivered my new cookbook, the tongs, an extra pot, a spare seal, and a springform pan.... So we are all in now! DH just looked at it all and said "so this is all for that new pot thing I assume..." Gonna need to get a cheesecake made stat to justify all of this!
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Post by elaine on Jul 21, 2016 15:59:20 GMT
I have fresh sweet corn in the fridge and am planning on cooking it in the pc. I have seen times from bring it up to pressure with no time right up to 10 minutes. Anyone want to share their time for corn on the cob? TFS in advance. We like our corn done but not mushy. So I am thinking maybe 3 minutes? I've discovered that corn is like hard boiled eggs -- you're going to get a TON of different answers, and everyone thinks theirs is "perfect". lol. The first time I did my corn I started with really hot water in the pot, which helps it come to pressure quickly. Then I did it for 3 minutes and then quick release. I thought it was cooked too much. So the next time I again used hot water, and did it for 2 minutes. Still not quite right. I've settled on 1 minute. lol. Perfect. I do 1 minute too. We like it hot, but otherwise very crunchy.
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Post by elaine on Jul 21, 2016 16:12:14 GMT
Frozen chicken question - is the poultry setting okay or does it need more time? TIA! I never use the preset times. I manually set the time using high pressure. It also depends on the cut of chicken. I'd look at time charts. What are you cooking?
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SweetieBsMom
Pearl Clutcher
Posts: 4,612
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Jul 21, 2016 16:39:29 GMT
I gave my IP a workout yesterday. First I made elaine 's black beans. Yummy! Then I made the cheesecake suggested by jenjie . And finally, I made a meatloaf for dinner. It was very good and moist. DH is looking forward to a meatloaf sandwich for lunch today. Could you share the meatloaf recipe you used?
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Deleted
Posts: 0
May 20, 2024 20:45:02 GMT
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Post by Deleted on Jul 21, 2016 17:01:41 GMT
Could you share the meatloaf recipe you used? Sure! BBQ Bacon MeatloafI just used the meat setting and cooked it for 30 minutes. Came out perfectly.
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Deleted
Posts: 0
May 20, 2024 20:45:02 GMT
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Post by Deleted on Jul 21, 2016 17:08:49 GMT
Could you share the meatloaf recipe you used? Sure! BBQ Bacon MeatloafI just used the meat setting and cooked it for 30 minutes. Came out perfectly. That looks yummy. Does the meat come out firm or is the texture more like something that has been steamed?
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Post by elaine on Jul 21, 2016 17:42:12 GMT
Could you share the meatloaf recipe you used? Sure! BBQ Bacon MeatloafI just used the meat setting and cooked it for 30 minutes. Came out perfectly. That's the one I use and also cook for 30 minutes. It is so good!
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Post by elaine on Jul 21, 2016 17:42:56 GMT
Sure! BBQ Bacon MeatloafI just used the meat setting and cooked it for 30 minutes. Came out perfectly. That looks yummy. Does the meat come out firm or is the texture more like something that has been steamed? Firm, but moist/not dried out.
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Post by blarneygirl on Jul 21, 2016 17:58:56 GMT
I make a turkey meatloaf, I would love to try it in my IP. Do you think the cook time would be the same as ground beef?
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Post by chlerbie on Jul 21, 2016 19:21:40 GMT
We're having a big party on Saturday and I want to make sausage and peppers. Does anyone have a good recipe for that?
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Deleted
Posts: 0
May 20, 2024 20:45:02 GMT
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Post by Deleted on Jul 21, 2016 19:49:23 GMT
That looks yummy. Does the meat come out firm or is the texture more like something that has been steamed? It was little "wet" when I shaped it but it firmed up and was very easy to slice.
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