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Post by elaine on Jul 26, 2016 0:33:16 GMT
OMG! This was amazing! The only things I changed were that I popped the breasts under the broiler while thickening the sauce for extra browning. And, I didn't remove any of the juices and thickened it all. We had enough for dinner and then a couple of cups leftover that I am going to freeze and use as a sauce for easy boneless breasts in the future. I'll just add 4 boneless breasts and the thawed sauce and cook for 8-10 minutes. I made roasted diced red potatoes in the air fryer and they were divine in the gravy too. Cooking with bone-in chicken really does result in richer gravies. You could make this with boneless breasts, but I don't think it would taste quite as rich, nor would there be as much juice. Elaine, this sounds great! Can you please explain #4 in the directions (this newbie only knows how press a button and adjust minutes). Thanks! What it is asking you to do is to take out the chicken breasts and put them someplace to rest. I broiled them for 5 minutes to brown them a little more. Then, use your pot tongs to lift the hot pot and pour your juices/onions/celery/broth into a large bowl.(I skipped this step because I wanted to use all the juices). Then measure out 1.5 cups and pour it back into the pot. Put the pot on sauté - more/high. Stir in the cornstarch/water mixture and stir until the sauce thickens. It will do this fairly quickly, once the juices/gravy start to boil. It is a common way to turn cooking juices/broth into gravy/sauce. Then go ahead and use your tongs to lift the hot pot back out and pour the gravy into a serving boat.
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Post by monklady123 on Jul 26, 2016 1:21:42 GMT
Some good sounding recipes here! Can't wait to add them to my pressure cooker recipe file.
Tonight I suffered through the oven being on because I bought a frozen lasagna to feed dd's friends, and dh and ds. But I made my cheesecake! It looks good although I have no way really to judge since I've never ever made a cheesecake in my life. I was firm with everyone and said the recipe says to let it chill in the fridge overnight, so that's what it's doing. Will we be having cheesecake for breakfast? lol (the answer is NO, I have a big red NO on top of the foil that's covering it. lol
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Post by elaine on Jul 26, 2016 1:35:44 GMT
Some good sounding recipes here! Can't wait to add them to my pressure cooker recipe file. Tonight I suffered through the oven being on because I bought a frozen lasagna to feed dd's friends, and dh and ds. But I made my cheesecake! It looks good although I have no way really to judge since I've never ever made a cheesecake in my life. I was firm with everyone and said the recipe says to let it chill in the fridge overnight, so that's what it's doing. Will we be having cheesecake for breakfast? lol (the answer is NO, I have a big red NO on top of the foil that's covering it. lol I have it on good authority that cheesecake is the breakfast of champions.
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Post by monklady123 on Jul 26, 2016 1:41:16 GMT
Some good sounding recipes here! Can't wait to add them to my pressure cooker recipe file. Tonight I suffered through the oven being on because I bought a frozen lasagna to feed dd's friends, and dh and ds. But I made my cheesecake! It looks good although I have no way really to judge since I've never ever made a cheesecake in my life. I was firm with everyone and said the recipe says to let it chill in the fridge overnight, so that's what it's doing. Will we be having cheesecake for breakfast? lol (the answer is NO, I have a big red NO on top of the foil that's covering it. lol I have it on good authority that cheesecake is the breakfast of champions. hmm... I think I won't quote you to my family!
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Post by dualmaestra on Jul 26, 2016 2:05:38 GMT
elaine, sorry, I meant #3. 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Does high heat mean High pressure? And then how would I change it to medium-high? Thanks!
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Post by elaine on Jul 26, 2016 2:09:07 GMT
elaine , sorry, I meant #3. 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Does high heat mean High pressure? And then how would I change it to medium-high? Thanks! She is referring to a stove-top pressure cooker. Just set the Instant Pot for high pressure for 8 minutes and use quick release.
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Post by peajays on Jul 26, 2016 2:13:05 GMT
Mine got a workout today, hard boiled eggs, potato salad, ribs and rice, and then a banana bread!
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Post by ghislaine on Jul 26, 2016 2:36:43 GMT
So the day before yesterday I decided I was going to try making my mother's recipe for Red Cooked Chicken because I have 4lbs of thighs in the fridge that needed to be cooked. I got the sauce prepared in the IP only to realize that the meat smelled funny. I'd gotten the Use By date wrong! So today I bought a whole chicken but ended up just cooking it in the IP with garlic and herbs instead of the Red Cooked Chicken sauce because I really want some chicken broth to make a Broccoli Cheese soup with the abundance of broccoli I have from the garden.
And YES, I kept the juices from cooking the chicken to include in the broth. I just left the juices in the IP then added the bones, veggies, and water before starting the IP again for the broth. I'll be leaving it on Keep Warm over night and have some hot broth as part of my breakfast tomorrow. I love that Keep Warm feature!
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Post by elaine on Jul 26, 2016 5:00:55 GMT
Okay, everyone! I'm hitting the road with the whole family and heading out to Michigan tomorrow at the crack of dawn. I'll check in when I have time, but things may get hectic with all the family and the surgery, etc. I am so excited about how many people have jumped in feet first and have made more with their weeks' old Instant Pots in such a short time than I did in the first couple of years I had my old Cuisinart electric pressure cooker. You guys are amazing! I have no doubts that you all will make up for my lack of cooking this week and I'm looking forward to copying some of the new recipes you'll be posting into Paprika to try next week when I'm home again.
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Post by monklady123 on Jul 26, 2016 10:50:46 GMT
elaine I hope your trip goes well, and that the surgery is uneventful. I just told my husband the menu for dinner tonight. I said "I'm making potato salad for tonight, and pork bbq, and there's cheesecake for dessert." He said "really???!" hahahahahaha Where was this lovely amazing IP when my kids were younger. Omg, it would have been a godsend during the soccer/ballet/football years.
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Post by bbkeef on Jul 26, 2016 11:15:18 GMT
I made the barbacoa beef that dualmaestra posted on page 3 of this thread. It was delicious! We had sweet corn and potatoes too. Tonight it will make great tacos!
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May 20, 2024 22:13:24 GMT
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Post by Deleted on Jul 26, 2016 12:35:28 GMT
elaine, safe travels and hope your surgery goes well.
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Post by blarneygirl on Jul 26, 2016 12:56:47 GMT
Much luck and speedy healing post surgery Elaine!
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Post by Kate * on Jul 26, 2016 14:20:59 GMT
I made a variation of Marianne's Italian crockpot chicken in the IP. Really good! It had sautéed bacon, onions and mushrooms and chicken. Then added cream cheese, butter and seasoning and a cup of broth. Also made steel cut oats, separated into 6 bowls for breakfasts (w/frozen berries, sliver of butter and extra coconut/almond milk). Also 3 minute hard cooked eggs.
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Post by scraplette on Jul 26, 2016 14:23:52 GMT
elaine I hope your trip goes well, and that the surgery is uneventful. I just told my husband the menu for dinner tonight. I said "I'm making potato salad for tonight, and pork bbq, and there's cheesecake for dessert." He said "really???!" hahahahahaha Where was this lovely amazing IP when my kids were younger. Omg, it would have been a godsend during the soccer/ballet/football years. My family says they've haven't seen me this interested in cooking since I began cooking bread. I wish I'd had it during heavy practice and carpool years too! Have a successful surgery and good time with family elaine. Thanks for all your help. dualmaestra I just saved the barbacoa recipe, along with Q&A about the lemon chicken. Thank you!
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Post by dualmaestra on Jul 26, 2016 14:48:49 GMT
elaine , sorry, I meant #3. 3. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Immediately cool according to manufacturer's directions until pressure is completely reduced. Remove chicken and keep warm. Does high heat mean High pressure? And then how would I change it to medium-high? Thanks! She is referring to a stove-top pressure cooker. Just set the Instant Pot for high pressure for 8 minutes and use quick release. Thank you! It sounded so confusing.
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Post by dualmaestra on Jul 26, 2016 15:01:00 GMT
I need help with cooking the Chipotle Rice. I tried it again yesterday with long grain white rice. I used 1:1.25 ratio (as directed in recipe). First time I did the 3 minutes on high, 7 minutes natural release. Results: not cooked, still had liquid (added more time but don't remember exactly what I did, but it stuck to the pot) 2nd time: same ratio rice to water. Cooked 3 cups of rice. Used 6 minutes on high, 8 min natural. Results: Rice was cooked, but very sticky. How can I improve this? TIA!
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Post by monklady123 on Jul 26, 2016 15:01:12 GMT
She is referring to a stove-top pressure cooker. Just set the Instant Pot for high pressure for 8 minutes and use quick release. Thank you! It sounded so confusing. Yes, and those stove-top pressure cookers are the reason so many of us were afraid of our lovely electric one when we first got it. lol. You had to make sure the pressure stayed where it was supposed to which meant getting the flame on the stove just right... etc. Plus of course they might blow up. (only sort-of joking...I remember my mother's stove top one and how I wouldn't be in the same room with it).
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imsirius
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Post by imsirius on Jul 26, 2016 16:15:19 GMT
I need help with cooking the Chipotle Rice. I tried it again yesterday with long grain white rice. I used 1:1.25 ratio (as directed in recipe). First time I did the 3 minutes on high, 7 minutes natural release. Results: not cooked, still had liquid (added more time but don't remember exactly what I did, but it stuck to the pot) 2nd time: same ratio rice to water. Cooked 3 cups of rice. Used 6 minutes on high, 8 min natural. Results: Rice was cooked, but very sticky. How can I improve this? TIA! Sticky is from starch. It comes out more under pressure. Make sure you rinse the rice really well. Like really really well. That should help. Good luck Elaine!!!
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imsirius
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Post by imsirius on Jul 26, 2016 16:16:18 GMT
Monklady, I saw on the fb group that someone made lasagna on a Pyrex in the IP. It looked really good.
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Post by Deleted on Jul 26, 2016 16:31:06 GMT
elaine Have a safe trip and wishing you a speedy recovery.
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marianne
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Post by marianne on Jul 26, 2016 16:33:47 GMT
Safe travels, elaine and all good wishes for a succcessful surgery and speedy recovery. Take care!
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 26, 2016 16:39:21 GMT
I made a variation of Marianne's Italian crockpot chicken in the IP. Really good! It had sautéed bacon, onions and mushrooms and chicken. Then added cream cheese, butter and seasoning and a cup of broth. Ohhh, do tell! Sounds great - how long, what setting, etc.?? I'm wanting to convert some of our favorite crockpot dishes but don't know how... yet. Glad to hear this one worked out so well.
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acian7223
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Jul 13, 2016 14:31:42 GMT
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Post by acian7223 on Jul 26, 2016 16:50:39 GMT
Mine got a workout today, hard boiled eggs, potato salad, ribs and rice, and then a banana bread! Ooh! Please share your banana bread recipe!
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Post by CarefreeSadie on Jul 26, 2016 17:02:17 GMT
I made a pasta dish last night in the pc. I used a sweet onion and a package of fresh portabella mushrooms which I browned in the pc. Then I added a pound of ground beef to brown after the onions were part way browned, salted and peppered it well, of course. Then I added a can of all natural diced tomatoes and a can of tomato sauce. I added 3 cups of Barilla penne pasta and then a can and a half of water using the tomato sauce can to rinse it out......then comes the great experiment. I was loosely following a recipe online that said to cook for 5 minutes using low pressure.....hahahahaha! The pasta was nowhere near done after quick releasing the pressure and taking a quick look. So I put the lid back on and set it for 4 minutes high pressure, then we had supper after a quick release. I have no idea how anyone gets pasta to cook in 5 minutes under low pressure because it didn't work for me. When I released it after the second cook the pasta was done and I added cheddar cheese to finish it off. It was a success even though not as fast as I originally thought it would be but now I know how to do it.
Elaine happy travels and good luck on surgery.
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Post by monklady123 on Jul 26, 2016 18:04:00 GMT
Monklady, I saw on the fb group that someone made lasagna on a Pyrex in the IP. It looked really good. Yes, I saw that too. I might try it one day after the kids go back to school, for just me and dh. But last night I was feeding dd, three of her friends, ds, dh, and me (although I didn't eat much). No way what comes from the pressure cooker would be enough to feed all of them.
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imsirius
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Post by imsirius on Jul 26, 2016 18:15:29 GMT
I'm doing Mac and cheese tonight. DH texted me from work and said " looks good..do you mind if I put mine on the smoker after?" Lol...he is obsessed with his smoker as much as I am with the IP.
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Post by crimsoncat05 on Jul 26, 2016 18:16:03 GMT
hmmm-- you're supposed to rinse rice off first?? lol!! I made the fake Chipotle rice last night; yeah, it was kind of sticky but after mixing in the other tbsp. of oil it wasn't too sticky to eat. There was some still stuck inside the pan, though-- I'll have to rinse it next time and see if it's easier to get out of the pan.
(I *need* to find a pan to make either cheesecake or brownies, darn it!)
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Post by ToniW on Jul 26, 2016 18:28:56 GMT
I have only done two things so far, water test and made corn on the cob. DH ate one and said it was so good! I told him it was the IP. He was impressed.
I'm going to try probably a chicken dish next, not sure which yet. So many choices! Can you make popcorn in this? If so, how?
Thanks!
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Post by peajays on Jul 26, 2016 19:19:50 GMT
Mine got a workout today, hard boiled eggs, potato salad, ribs and rice, and then a banana bread! Ooh! Please share your banana bread recipe! Here is the recipe I used, I covered my pan with foil and set it on the trivot with a sling and used high pressure for 50 minutes.
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