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Post by ghislaine on Jul 30, 2016 22:31:06 GMT
Here is a popcorn recipe for you ToniW linkInteresting. Have you tried this? It doesn't say to stir at all (like when you do it on the stove you have to shake the pan). Why don't the corn kernals burn or stick to the bottom? Everything I've tried using saute seems to stick and start to burn if I leave it, so I'm scared of this one. lol But, it's worth a try. If I have popcorn in the cupboard I'll give it a shot later and report back. lol I haven't tried popcorn in the IP but when I have made it on the stove, I don't shake the pan. I'd read somewhere that it wasn't necessary so I tried it out. As long as I remove the pan from the stove at the right time, I don't end up with burnt ones.
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Post by blarneygirl on Jul 30, 2016 23:20:59 GMT
My refried beans came out perfect! I'm absolutely giddy that I can cook dried beans so quickly!
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Post by gale w on Jul 31, 2016 0:10:53 GMT
made mac & cheese in the IP tonight. Half recipe. It came out great! The rest of supper was done on the grill (steaks and zucchini).
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
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Post by marianne on Jul 31, 2016 0:41:55 GMT
Alrighty then...my orange chicken was almost perfect! I went with the technique from the Pressure Cooking Today lady, Barbara. I put two cubed breasts, bbq sauce, soy sauce, grated ginger, sesame oil and orange marmalade in the pot, manual HP for 3 mins, and here's where it became less than perfect - my fault. Instead of quick release like she said, I had doubts and left it on NPR for a couple of more minutes and then did QR. It was still good, but the chicken was a bit overdone. Learned my lesson and won't doubt her again! I'm delighted too that converting the crockpot recipe to IP worked as well as it did. I was a little concerned about the thickness of the bbq sauce; it spit and sputtered a bit but cooked fine and there was nothing clogged in the steam vent afterwards.
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Deleted
Posts: 0
May 20, 2024 20:37:48 GMT
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Post by Deleted on Jul 31, 2016 18:14:18 GMT
Does anyone else experience any loud noises with their IP? Mine will make one loud pop/click a few seconds after I first turn it on. Wondering if this is normal?
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Post by elaine on Jul 31, 2016 18:38:17 GMT
Does anyone else experience any loud noises with their IP? Mine will make one loud pop/click a few seconds after I first turn it on. Wondering if this is normal? I get a loud click when the pressure valve first goes up and then finally drops after pressure release, but no electrical pop when it starts. I would guess that it has something to do with your heating element turning on, since it only turns on a few seconds after you set it for what you want it to do. I got back from Michigan last night. I look like my husband beat me badly - black and blue, swollen, and full of stitches. And of course, no showering, so my hair looks delightful. Not. And having to sleep sitting up isn't helping matters. So, after not cooking for almost a week, I'm back to it tonight. We will have burrito bowls made with black beans made in my 6 qt IP and carnitas made in my 8 qt pot. Rice will be done in my rice cooker since I'm just not up for a lot of pot washing - I need another insert pot!
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Post by gale w on Jul 31, 2016 18:46:46 GMT
I got back from Michigan last night. I look like my husband beat me badly - black and blue, swollen, and full of stitches. And of course, no showering, so my hair looks delightful. Not. And having to sleep sitting up isn't helping matters. So, after not cooking for almost a week, I'm back to it tonight. We will have burrito bowls made with black beans made in my 6 qt IP and carnitas made in my 8 qt pot. Rice will be done in my rice cooker since I'm just not up for a lot of pot washing - I need another insert pot! Wishing you speedy healing!! When I couldn't shower after my surgery (at least not a proper shower) I went to my hair stylist and she shampooed me. It was heavenly.
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Deleted
Posts: 0
May 20, 2024 20:37:48 GMT
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Post by Deleted on Jul 31, 2016 18:52:56 GMT
Thanks for answering elaine. You know, if you can teach a bunch of peas how to use the IP, I'm sure you can teach your family members to help with the cooking while you are recovering. Get well soon!
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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
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Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 31, 2016 19:26:02 GMT
Welcome back elaine - good wishes for speedy healing and recovery.
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Post by peajays on Jul 31, 2016 20:57:58 GMT
We missed you! Welcome back to our "pot queen"!
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imsirius
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Call it as I see it.
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 31, 2016 22:18:37 GMT
Happy healing vibes Elaine!
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Post by blarneygirl on Jul 31, 2016 22:54:51 GMT
I'm glad you are back home and well enough to cook! Speedy healing!
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Post by papercrafteradvocate on Jul 31, 2016 22:56:14 GMT
I finally got it out of the box today. Making rice right now!
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Post by scrapcat on Aug 1, 2016 15:54:57 GMT
Ok, I practiced over the weekend and am definitely getting more comfortable with the IP.
Saturday I made chicken marsala, used the Saute function to brown chicken breasts then added in chicken broth, wine and mushrooms. 10 minutes on manual, then back to saute to thicken the sauce for gravy. It came out delicious and I think I'm converting my SO to believing in the IP.
Then I also made some vegetable stock to freeze and have on hand. And I did quinoa to have for salads this week. That was awesome, because it only takes 1 minute on manual and came out really good.
I still want to try doing eggs. And i would like to be able to put in rice, veggies and meat, but have to find the right recipe.
I do find there are so many variations on recipes, I keep just trying to take all I am reading and merge it into one idea. But I am getting more used to it and I can see where it will become a fixture for me. Now I just need to find a convenient place to store it when not in use instead of the dining room table!
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imsirius
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Post by imsirius on Aug 1, 2016 15:58:20 GMT
Made 10 perfect boiled eggs this morning. Tonight I am doing a pork picnic roast, not a shoulder, but using a root beer pulled pork recipe. Hoping it will impart the flavour of pulled but in sliced form. I will report back.
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Post by crimsoncat05 on Aug 1, 2016 16:37:13 GMT
I made Kahlua pork yesterday with the remaining bit of my pork shoulder roast; I already used part of it for carnitas and froze some of it for Elaine's beer pork stew (when the outside temps final drop below 100F, lol!) and I think I'm finally starting to feel a little more comfortable with it. I still get a little worried that it's not working quite right during the time it's coming up to pressure-- there's a small window of time when the valve is UP but the timer still shows 'ON' before it starts counting down the time; I always seem to look at it during those few seconds and think 'oh my gosh, it's broken!' or something like that... My boyfriend dislikes vegetables in general, but when he does eat them, he likes them on the more soft/soggy side (unfortunately, in my opinion). So far he's LOVED the pressure cooked broccoli I tried first, elaine 's Mexican beans, and I've made him curried cauliflower twice in the last two weeks-- he even requested it the second time, lol! So if cooking vegetables in the pressure cooker will get him to eat them, I'll do it!!
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acian7223
Full Member
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Jul 13, 2016 14:31:42 GMT
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Post by acian7223 on Aug 1, 2016 17:15:41 GMT
Here is a popcorn recipe for you ToniW linkInteresting. Have you tried this? It doesn't say to stir at all (like when you do it on the stove you have to shake the pan). Why don't the corn kernals burn or stick to the bottom? Everything I've tried using saute seems to stick and start to burn if I leave it, so I'm scared of this one. lol But, it's worth a try. If I have popcorn in the cupboard I'll give it a shot later and report back. lol I've made this recipe (with vegetable oil instead of coconut oil) And it doesn't stick at all. I stir once when I pour the kernels in to make sure they're all covered in the oil, but then just put the lid on and let it pop.
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Deleted
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Post by Deleted on Aug 1, 2016 17:31:03 GMT
I saw a post on Facebook for a super easy IP meal that I knew DH would love. It was ridiculously easy, but tasted great. Frozen Italian meatballs (pre-cooked) - 16-24 Frozen cheese tortellini - 19 oz Jar of favorite spaghetti sauce Defrost the meatballs in the microwave quick or pull them out to thaw in fridge earlier in the day. Set the pot to saute, put in a splash of olive oil and meatballs, stir frequently to warm meatballs. Stop stirring. Add 3/4 to 1 cup water. Stop stirring. Dump tortellini over meatballs. Do not stir. Dump sauce over tortellini. Do not stir. Set IP for manual, high pressure for 1 minute, let NR for 1 minute and then QR. Stir and enjoy. I used this recipe as a guide for making tortellini with Italian sausage instead of meatballs. I broke up 5 Italian sausages with the casings removed and cooked until no longer pink using the saute feature. I used a couple of paper towels to soak up some of the grease from the sausage. Then followed the rest of the recipe. It came out perfectly, and my family gobbled it up. No leftovers!
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imsirius
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Call it as I see it.
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Aug 1, 2016 17:44:04 GMT
Mine does that too. I think once the valve pops up, it has to get to the right exact point of pressure to count down.
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Post by papercrafteradvocate on Aug 1, 2016 19:33:47 GMT
HOLY CRAP!!!! Best rice ever, 12 minutes!
Going to try chicken tonight!
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IAmUnoriginal
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Jun 25, 2014 23:27:45 GMT
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Post by IAmUnoriginal on Aug 1, 2016 19:51:48 GMT
I taught my 16 year old how to use the Instant Pot last night. He's appropriately amazed. Then, he Googled pressure cooker kitchen explosion images after dinner to further appreciate the IP. He made one of his favorite Crock Pot meals -- Shredded Chicken Tacos. It usually cooks all day in the crock. 7 minutes in IP and the chicken's texture was so much nicer. I'm not sure what we're doing tonight. I have makings for a whole chicken, meatloaf, mac n cheese or a fajita pasta. We'll see what everyone is in the mood for tonight.
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Post by monklady123 on Aug 1, 2016 21:11:34 GMT
I love this thread, and all the pressure cooker threads. And I love my pressure cooker! And I'm sure I love elaine because she brought this wonderful kitchen appliance into my home!
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Post by crimsoncat05 on Aug 1, 2016 21:15:21 GMT
I love this thread, and all the pressure cooker threads. And I love my pressure cooker! And I'm sure I love elaine because she brought this wonderful kitchen appliance into my home! ditto!!! Cheers to you, elaine!!
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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 Aug 1, 2016 21:23:22 GMT
I love this thread, and all the pressure cooker threads. And I love my pressure cooker! And I'm sure I love elaine because she brought this wonderful kitchen appliance into my home! This definitely bears repeating... over and over again! I luvs elaine too!
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Post by elaine on Aug 1, 2016 21:48:12 GMT
Awwww! You guys - monklady123, crimsoncat05, and marianne - are so freakin' kind to me. It is my 18th anniversary, my face is a collage of yellow, purple, and black, along with two rows of stitches. I finished the pain meds they gave me yesterday and I'm not allowed to take any OTCs other than Tylenol, which doesn't touch the pain. So, I'm a cranky mess and you guys seriously touched my heart and made me smile. Hercules would be proud of you! This thread has been such a positive here lately. I have been so excited for everyone who has taken the leap and started using their IPs! The successes have far outweighed the challenges, and I am happy that many are enjoying good cooking again. Now, I'm off to cook anniversary dinner for my family. Tuna steaks on the grill, rice in the pressure cooker and salad.
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johnnysmom
Drama Llama
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Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Aug 1, 2016 21:53:46 GMT
So how long should it take to cook a 4lb pork shoulder from frozen? Cuz what I think it should take and what it actually takes seems to be very, very wrong.
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Post by elaine on Aug 1, 2016 22:58:12 GMT
So how long should it take to cook a 4lb pork shoulder from frozen? Cuz what I think it should take and what it actually takes seems to be very, very wrong. From frozen? 2-2.5 hours. Minimum. 4 pound roasts should be thawed first. Anything thicker than a frozen chicken breast should be thawed first.
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Post by gale w on Aug 1, 2016 23:43:05 GMT
Any idea how I can make this in the IP?
Rice Pudding Ingredients: 2-1/2 cups cooked rice 1-1/2 cups white sugar (it also works with brown sugar) 1/2 cup butter, melted 5 cups milk 2 eggs, beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Combine cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins (if using) and mix well. Pour into a 9x13 inch baking dish. The mixture will look very soupy, but it will thicken up during cooking and cooling. Bake in preheated oven until top is golden, 30 to 60 minutes (I cook it for about 45 minutes). Serve warm or cold.
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Post by elaine on Aug 1, 2016 23:55:57 GMT
Any idea how I can make this in the IP? Rice Pudding Ingredients: 2-1/2 cups cooked rice 1-1/2 cups white sugar (it also works with brown sugar) 1/2 cup butter, melted 5 cups milk 2 eggs, beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3/4 cup raisins (optional) Preheat oven to 350 degrees F (175 degrees C). Combine cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins (if using) and mix well. Pour into a 9x13 inch baking dish. The mixture will look very soupy, but it will thicken up during cooking and cooling. Bake in preheated oven until top is golden, 30 to 60 minutes (I cook it for about 45 minutes). Serve warm or cold. Here are the directions for rice pudding using uncooked rice - you should be able to modify it for your recipe. I'd not cook your rice ahead of time. Directions In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.
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Post by gale w on Aug 2, 2016 0:09:25 GMT
I already have cooked rice in the freezer. But I think I'll save it for winter (when I actually want to warm up my kitchen) and use the non cooked type for now. Thanks elaine!
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