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Post by gale w on Jul 22, 2016 1:51:41 GMT
We went shopping today and got home pretty late. So dinner was extra fancy-frozen mini corn dogs cooked in the air fryer and frozen corn, cooked in my systema microwave steamer. Krispy Kremes for dessert. The closest KK is 1.5 hours away so when we're in that neck of the woods we always get some.
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Post by keknj on Jul 22, 2016 3:18:01 GMT
We had Beef and Broccoli in the IP. The meat was done beautifully and the sauce was nice and thick and plentiful, but it tasted yucky. I think there was too much soy sauce for me. I'm going to play with the recipe, maybe look for a different sauce. I'm having a great time playing with the pot!
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Post by monklady123 on Jul 22, 2016 11:45:03 GMT
Cooked another batch of hard boiled eggs. Perfect. I will never ever cook them any other way! The shells just fall off. I can't wait to bring deviled eggs to a potluck. Mine will be so pretty. Lol Dinner tonight needs to be something with chicken because that's what I have in the freezer. Any ideas? I'll be browsing through past pressure cooker threads but feel free to save me the trouble by offering some suggestions right here.
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SweetieBsMom
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Post by SweetieBsMom on Jul 22, 2016 13:53:56 GMT
Made mac-n-cheese last night. I have won DH over. He's amazed I love, love, LOVE not having to turn my oven on. Between the IP and the air fryer I may never use it again! JK....but maybe not ever again in the summer
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imsirius
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Post by imsirius on Jul 22, 2016 18:02:11 GMT
Frozen chicken question - is the poultry setting okay or does it need more time? TIA! Every thing I have read says no longer cooking time for frozen, just takes longer to pressurize.
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imsirius
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Post by imsirius on Jul 22, 2016 18:03:28 GMT
I have Chicken quarters ( thighs with legs attached), I'm thinking 15 minutes on poultry with 10 min NPR. Does that seem right?
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Post by monklady123 on Jul 22, 2016 23:22:18 GMT
When I can get to Trader Joe's I buy a bag of their frozen whole green beans. We like them because they're the thinner kind. Normally I heat up water, put a steamer in the pot, put the beans in, then check them with a fork every 30 seconds. But tonight I put them on a steamer in the IP, hot water in the bottom and set the time for 2 minutes. I did a quick release and took them out of the pot immediately. They were excellent but a bit soft for dh. Next time I'll do them for 1 minute. SO much easier than water on the stove and no heating up my kitchen.
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imsirius
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Post by imsirius on Jul 23, 2016 14:04:46 GMT
My chicken came out amazing!!! Next time, I will use less water (I used 1 cup)because it thinned out the bbq sauce too much. However, it was delicious and so freaking juicy!! I did the poultry setting 15 minutes and then 10 min NPR. Still intact but almost falling off the bone.
DH, (who hates quarters because they are too "picky" to eat) loved them. He said it was the best chicken I've made. So WIN!!!
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Post by elaine on Jul 23, 2016 15:13:44 GMT
My chicken came out amazing!!! Next time, I will use less water (I used 1 cup)because it thinned out the bbq sauce too much. However, it was delicious and so freaking juicy!! I did the poultry setting 15 minutes and then 10 min NPR. Still intact but almost falling off the bone. DH, (who hates quarters because they are too "picky" to eat) loved them. He said it was the best chicken I've made. So WIN!!! Isn't it amazing how little liquid you need to use and still everything comes out so moist? I think that that was my first tip about cooking with a pressure cooker - it takes some time and experience to learn the correct amounts of liquid you need. It is counter to pretty much every other type of cooking. I am so happy that the chicken was a hit!
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Post by jenjie on Jul 23, 2016 15:29:06 GMT
When I can get to Trader Joe's I buy a bag of their frozen whole green beans. We like them because they're the thinner kind. Normally I heat up water, put a steamer in the pot, put the beans in, then check them with a fork every 30 seconds. But tonight I put them on a steamer in the IP, hot water in the bottom and set the time for 2 minutes. I did a quick release and took them out of the pot immediately. They were excellent but a bit soft for dh. Next time I'll do them for 1 minute. SO much easier than water on the stove and no heating up my kitchen. Try zero minutes. I did that with my broccoli and it was perfect.
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imsirius
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Post by imsirius on Jul 23, 2016 19:17:32 GMT
My chicken came out amazing!!! Next time, I will use less water (I used 1 cup)because it thinned out the bbq sauce too much. However, it was delicious and so freaking juicy!! I did the poultry setting 15 minutes and then 10 min NPR. Still intact but almost falling off the bone. DH, (who hates quarters because they are too "picky" to eat) loved them. He said it was the best chicken I've made. So WIN!!! Isn't it amazing how little liquid you need to use and still everything comes out so moist? I think that that was my first tip about cooking with a pressure cooker - it takes some time and experience to learn the correct amounts of liquid you need. It is counter to pretty much every other type of cooking. I am so happy that the chicken was a hit! Yes, it certainly is trial and error and so many different versions of what works for everyone. That FB community, there are so many egg variations about boiling lol. 6,6,6 or 5,5,6 lol.... I am going to get some baking inserts and the steamer so I can do even more. DH loves smoking on weekends so until the snow comes, the IP will be used for weeknights and sides on the smoker days. Tonight I'm trying corn on the cob to go with our flank steak DH will smoke.
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SabrinaP
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Post by SabrinaP on Jul 23, 2016 19:24:08 GMT
I bought mine in Prime Day and so far I've done ribs, brown rice twice, pork roast, and some chicken for chicken tacos. Everything has turned out great. I love that I can put it in and walk away! Tonight I'm doing BBQ chicken drumettes. I will cook in the instant pot and then finish off in the oven. I may grab some corn on the cob at the store and do that in the instant pot while the drumettes are finishing in the oven.
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marianne
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Post by marianne on Jul 23, 2016 19:30:42 GMT
Woo Hoo, I'm 3 for 3 with my IP!! First thing I tried was chicken thighs, then beef stock and today I used this method to make my potato salad ... Quick Potato Salad in the Pressure Cooker... huge success! Potatoes are perfect and I just can't get over the perfectly cooked hard boiled eggs! DH was stunned at how easy they peeled. Also today, I got more goodies for my IP from Amazon so, next up? Lemon Cheesecake!! And maybe a roast for Sunday dinner tomorrow. I love this thing!
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imsirius
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Post by imsirius on Jul 23, 2016 19:57:41 GMT
Woo Hoo, I'm 3 for 3 with my IP!! First thing I tried was chicken thighs, then beef stock and today I used this method to make my potato salad ... Quick Potato Salad in the Pressure Cooker... huge success! Potatoes are perfect and I just can't get over the perfectly cooked hard boiled eggs! DH was stunned at how easy they peeled. Also today, I got more goodies for my IP from Amazon so, next up? Lemon Cheesecake!! And maybe a roast for Sunday dinner tomorrow. I love this thing! That potato salad rocks. I made it last week and it was devoured. The eggs were perfectly done too.
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Post by keknj on Jul 23, 2016 20:31:30 GMT
I'm doing Kalua Pig as I type! I can't wait to see how it comes out. I used smoked salt instead of liquid smoke, so it will be interesting to see how it comes out. This is my first time using smoked salt.
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marianne
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Post by marianne on Jul 23, 2016 21:25:50 GMT
That potato salad rocks. I made it last week and it was devoured. The eggs were perfectly done too. Her recipe is very similar to the one I've been making for years... we love it! I'm just so delighted to find a better way to do the potatoes...and eggs.
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Post by elaine on Jul 24, 2016 0:39:17 GMT
Dinner tonight was curried chicken made by thawing some frozen breasts enough to easily chop them into 1"chunks and a bottle of TJs curry simmer sauce. High pressure for 8 minutes, quick release. Served over reheated rice I had in the fridge.
Side was corn on the cob made in the other IP. High pressure for 1 minute with quick release.
Easy peasy - no oven or hot stovetop in this stinkin' heat!
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SabrinaP
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Post by SabrinaP on Jul 24, 2016 0:42:33 GMT
Chicken drumettes for dinner. I did 12 minutes, but I think I should have done about 10. Then I natural pressure release for 10 minutes before releasing the rest of the pressure. I then put them under the broiled with BBQ sauce to finish them off. Yummy!
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casii
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Post by casii on Jul 24, 2016 1:14:06 GMT
My husband is, again, amazed by the instant pot and over the simplest thing. Corn on the cob. You'd have thought I pulled a rabbit out of a hat. LOL
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imsirius
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Post by imsirius on Jul 24, 2016 1:38:29 GMT
My husband is, again, amazed by the instant pot and over the simplest thing. Corn on the cob. You'd have thought I pulled a rabbit out of a hat. LOL Was just coming to post this almost word for word! Best corn ever....so tender and flavourful!
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Post by gale w on Jul 24, 2016 2:08:00 GMT
Tonight's dinner was simple. I cooked bacon in my ninja this afternoon and cleaned it out. Then just heated some frozen cooked diced chicken with some Iron Chef general Tso's sauce in it. Rice in the rice cooker and green beans with the bacon in the IP.
And this is why I need multiple appliances.
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Deleted
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May 20, 2024 20:37:41 GMT
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Post by Deleted on Jul 24, 2016 2:13:48 GMT
I made some tomato soup in my IP tonight. I had a bunch of tomatoes that needed to be used up, so I quartered them and tossed them in with some chicken broth, diced onions and seasonings. Eight minutes on high pressure, then natural release. I used my immersion blender to puree everything, added some cream and dinner was ready.
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Post by blarneygirl on Jul 24, 2016 16:44:38 GMT
I'm taking baby steps forward. The first thing I made was eggplant bolognese using ground turkey (I may have gotten this recipe here?) I am amazed at how it turned out! As though it had been simmering all day! This morning, I prepared chickpeas that had an overnight soak. They are fairly mushy, so I don't know if I should have done less time (I followed the book time and used the longer time) or perhaps just start from dry beans. Every single YouTube I have watched, seems to start with dry and not pre soaked beans. I'm picking up baby back ribs at the supermarket today! I can't wait for dinner!
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Post by monklady123 on Jul 24, 2016 17:58:08 GMT
Dinner tonight was curried chicken made by thawing some frozen breasts enough to easily chop them into 1"chunks and a bottle of TJs curry simmer sauce. High pressure for 8 minutes, quick release. Served over reheated rice I had in the fridge. Side was corn on the cob made in the other IP. High pressure for 1 minute with quick release. Easy peasy - no oven or hot stovetop in this stinkin' heat! hahaha Elaine, we had TJ's masala simmer sauce for dinner the same night! I usually buy the bag of frozen boneless chicken thighs while I'm there. I cut them up when they're just slightly thawed also. However....I must confess... I didn't put them in the pressure cooker, just did them as usual on the stove.
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Post by monklady123 on Jul 24, 2016 18:01:09 GMT
Isn't it amazing how little liquid you need to use and still everything comes out so moist? I think that that was my first tip about cooking with a pressure cooker - it takes some time and experience to learn the correct amounts of liquid you need. It is counter to pretty much every other type of cooking. I am so happy that the chicken was a hit! Yes, it certainly is trial and error and so many different versions of what works for everyone. That FB community, there are so many egg variations about boiling lol. 6,6,6 or 5,5,6 lol....I am going to get some baking inserts and the steamer so I can do even more. DH loves smoking on weekends so until the snow comes, the IP will be used for weeknights and sides on the smoker days. Tonight I'm trying corn on the cob to go with our flank steak DH will smoke. The *correct* way is to start with hot water (less heating up time), then 3 minutes on high, 3 minutes natural release, then quick release the rest of the pressure and put the eggs straight into ice water. This is the correct way to cook them. I'm right about that.
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marianne
Pearl Clutcher
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Location: right smack dab in the middle of SC
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 24, 2016 18:38:59 GMT
I made a lemon cheesecake today... it's chilling now so can't wait til dinner to see how it is. I used this recipe - Meyer Lemon Cheesecake- and everything went the way it was supposed to except I did have a bit of water on top. I didn't cover it, per her instructions, but think next time I will. I also screwed up a little by not covering the crust completely with the filling and a little bit got soggy, but other than that, it looked great coming out of the IP. I sure hope it tastes as good as it looks! I'll let y'all know later.
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Post by crimsoncat05 on Jul 24, 2016 19:17:52 GMT
Dinner tonight was curried chicken made by thawing some frozen breasts enough to easily chop them into 1"chunks and a bottle of TJs curry simmer sauce. High pressure for 8 minutes, quick release. Served over reheated rice I had in the fridge. Side was corn on the cob made in the other IP. High pressure for 1 minute with quick release. Easy peasy - no oven or hot stovetop in this stinkin' heat! ^^^ ahhh-- I did NOT think of this; thanks!! We have that TJ's curry chicken (or masala chicken) simmer sauce fairly frequently, and I used the pressure cooker to pre-cook the chicken so it would be quicker on the stovetop, but I never even thought to just do the whole thing in the pressure cooker! Next time I'll be trying it this way, for sure. and as to the amount of liquid to use, I still think like I'm using the crock pot, I think... when I winged it and cooked my (frozen) chicken breasts I thought they'd need a lot of liquid, so I put in enough water to cover them- like I would in the crock pot- and I guess I really didn't need nearly that amount, did I?? I did add some 'better than boullion' and some herbs to the water, so I saved the liquid for cooking couscous, etc. so it wasn't a total waste. When I made the chicken curry the other night, I also made curried cauliflower in the IP (recipe from a cookbook I have- don't remember the name off the top of my head)... basically you make a sauce in the pot with 1 c. chicken stock and 1/2 c. white wine, a bit of butter and 2 tsp of curry powder (a variety I bought at Penzey's- Maharajah, I think). Mix that together so the curry powder dissolves, then and put an entire head of cauliflower in the pot (take off the leaves and cut off any extra stem/core). High pressure for 7 minutes with quick release, then take the cauliflower out to break up the florets while you reduce the sauce in the pan by 2/3. Mix it all together to coat the florets with sauce.
The cauliflower was a bit too soft for me and I prefer red curry over yellow, but my BF loved it-- and he typically HATES vegetables-- so it was an overall win.
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Deleted
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Post by Deleted on Jul 24, 2016 20:44:49 GMT
Well I finally figured that when using the IP, to put a wooden cutting board on top of my range and then sit the IP on that. This way I can cook and turn on the hood fan. Love using the IP, but my house still smells of the chili from the other day.
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Deleted
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Post by Deleted on Jul 24, 2016 21:09:04 GMT
For lunch after church, I made the Asian pork chop and broccoli recipe that elaine posted on an earlier thread. Instead of using chops, though, I used boneless pork loin cut into chunks because I already had them in the freezer. It didn't take long to bring the pot to high pressure because of sauteing the meat first. On high pressure for 15 minutes, then quick release. I added the broccoli and brought it back up to pressure for five minutes. The broccoli was crisp tender, maybe just a little on the soft side. The meat was melt-in-your-mouth tender. I served it over rice cooked in my rice cooker. Not a scrap of it was left. Not one.
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Post by refugeepea on Jul 24, 2016 21:17:35 GMT
Any recommendations for cooking chicken breasts? I have some thawing in the fridge. I'm going to make a chicken pot pie tomorrow. I thought I'd cook the chicken first and then cook all the filling ingredients next on the saute setting.
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