|
Post by elaine on Aug 3, 2016 12:54:18 GMT
Good morning, everyone! I'm going to try some new things in the IP today, so wish me luck. I pulled a turkey out of the deep freeze over the weekend, and am going to make a Thanksgiving Dinner in August. Well, it will be minus a few of the side dishes, but I am going to try to make at least two of my typical side dishes - corn pudding and green bean casserole - in the IP. The green bean casserole shouldn't be a problem, I'm less certain about the corn pudding, however. My goal is to see if I can rework most of my holiday side dishes for the electric pressure cooker. If the corn pudding goes well, I will try my sweet potato soufflé later this month. I always roast cook my turkey in my oil-less fryer on my deck, so that saves oven space (and in the summer prevents heating up the kitchen), but I'd still like to see if I can open up more space and save some time using my IPs. My 2.5 quart round Corningware casserole dish fits perfectly in my 8 quart IP, so it may be doable.
|
|
|
Post by scrapcat on Aug 3, 2016 15:25:27 GMT
good morning elaine! I admire your testing spirit, sounds fun. I tried the rice pudding last night and it came out awesome! I almost felt guilty as I envisioned my Mom standing at the stove stirring her pudding for hours. But I am sharing with her too! I'm sure you've answered questions about accessories before, but do you think it would be beneficial to have an extra bowl insert? I am just thinking if I want to make 2 different things, it would be quicker to exchange out the bowl? Although I guess have to be careful how hot it is? I know I read a lot of people actually have 2 (or more) IPs. Thanks, have a nice day!
|
|
|
Post by elaine on Aug 3, 2016 15:30:20 GMT
I have 2 instant pots! 6 quart and 8 quart. I definitely think that a second insert would be very helpful if you use your IP enough that you are cooking more than one dish in it per meal. Those pot lifter tongs are a crucial helper in getting that hot pot out of the machine!
|
|
Deleted
Posts: 0
May 20, 2024 22:13:28 GMT
|
Post by Deleted on Aug 3, 2016 16:23:15 GMT
Ohhhh, I can't wait to hear how your experiments go, elaine. I usually host Thanksgiving for 10-15 people, so I should start thinking about what can be done in the IP and experimenting myself. I'm going to try to convert a family favorite recipe to the IP. It's baked cubed steak with potatoes and carrots. My method has always been to dredge the steak in flour, brown it on both sides, then place in a large dish with the veggies and some beef broth and bake for an hour. The meat gets really tender, the flour forms a lovely gravy and everything is yummy. Would that work, or should I skip the dredging part and make the gravy after cooking the meat and veggies? Hmmmm.
|
|
|
Post by elaine on Aug 3, 2016 16:31:59 GMT
Ohhhh, I can't wait to hear how your experiments go, elaine . I usually host Thanksgiving for 10-15 people, so I should start thinking about what can be done in the IP and experimenting myself. I'm going to try to convert a family favorite recipe to the IP. It's baked cubed steak with potatoes and carrots. My method has always been to dredge the steak in flour, brown it on both sides, then place in a large dish with the veggies and some beef broth and bake for an hour. The meat gets really tender, the flour forms a lovely gravy and everything is yummy. Would that work, or should I skip the dredging part and make the gravy after cooking the meat and veggies? Hmmmm. I would definitely leave the dredging and browning part in! My family likes baked cube steak too.
|
|
Deleted
Posts: 0
May 20, 2024 22:13:28 GMT
|
Post by Deleted on Aug 3, 2016 16:40:37 GMT
I would definitely leave the dredging and browning part in! My family likes baked cube steak too. I think that's what I will do. I can always thicken up the gravy if necessary using the saute feature.
|
|
|
Post by gale w on Aug 3, 2016 17:08:03 GMT
I'll probably be trying bread today. I don't have a small metal pan to use in the IP so I'll be using a small baking dish. I also have a set of fiesta ramekins so maybe I need to figure out a recipe that uses those. I only use them for melting butter in the microwave and heating up cheese sauce for broccoli.
|
|
|
Post by shescrafty on Aug 3, 2016 17:46:45 GMT
I have been on vacation and just got back.
Tonight I am attempting lasagne. I bought the "no cook " lasagne noodles and am going to brown the sausage separately. I am also adding spinach to the layers.
I am making it in the 6" push pan I have, I have only used it for cheesecakes before.
Any weird tips I should know about!
|
|
|
Post by gale w on Aug 3, 2016 18:13:56 GMT
I have been on vacation and just got back. Tonight I am attempting lasagne. I bought the "no cook " lasagne noodles and am going to brown the sausage separately. I am also adding spinach to the layers. I am making it in the 6" push pan I have, I have only used it for cheesecakes before. Any weird tips I should know about! I thought I've read that tomato based foods shouldn't be cooked in aluminum? Or is that not true for anodized (which I think the push pan is)?
|
|
|
Post by littlemama on Aug 3, 2016 18:15:04 GMT
good morning elaine ! I admire your testing spirit, sounds fun. I tried the rice pudding last night and it came out awesome! I almost felt guilty as I envisioned my Mom standing at the stove stirring her pudding for hours. But I am sharing with her too! I'm sure you've answered questions about accessories before, but do you think it would be beneficial to have an extra bowl insert? I am just thinking if I want to make 2 different things, it would be quicker to exchange out the bowl? Although I guess have to be careful how hot it is? I know I read a lot of people actually have 2 (or more) IPs. Thanks, have a nice day! I actually bought my extra insert before I bought the Instant Pot! (It was really cheap a couple of days before Prime Day, so I hedged my bets that the Instant Pot would be on sale on Prime Day and got the insert and 2 cookbooks). If you get the tongs with the crazy instructions, it is very easy to change out the pots. The one thing I forgot to do was to close the pressure valve thingy, but I realized it pretty quickly. The first recipe stayed hot while I made the second. Much easier to change out the insert than to empty, it wash it, and refill it.
|
|
Deleted
Posts: 0
May 20, 2024 22:13:28 GMT
|
Post by Deleted on Aug 3, 2016 18:15:45 GMT
elaine, I can't seem to find your black bean recipe. Can you share that again?
|
|
|
Post by littlemama on Aug 3, 2016 18:18:21 GMT
Good morning, everyone! I'm going to try some new things in the IP today, so wish me luck. I pulled a turkey out of the deep freeze over the weekend, and am going to make a Thanksgiving Dinner in August. Well, it will be minus a few of the side dishes, but I am going to try to make at least two of my typical side dishes - corn pudding and green bean casserole - in the IP. The green bean casserole shouldn't be a problem, I'm less certain about the corn pudding, however. My goal is to see if I can rework most of my holiday side dishes for the electric pressure cooker. If the corn pudding goes well, I will try my sweet potato soufflé later this month. I always roast cook my turkey in my oil-less fryer on my deck, so that saves oven space (and in the summer prevents heating up the kitchen), but I'd still like to see if I can open up more space and save some time using my IPs. My 2.5 quart round Corningware casserole dish fits perfectly in my 8 quart IP, so it may be doable. If you get those 2 things figured out, definitely tell us how!
|
|
SweetieBsMom
Pearl Clutcher
Posts: 4,612
Jun 25, 2014 19:55:12 GMT
|
Post by SweetieBsMom on Aug 3, 2016 18:28:13 GMT
I'm trying American chop suey tonight in the IP.
|
|
|
Post by melrose on Aug 3, 2016 19:56:44 GMT
I bought the IP on Prime Day (along with 200,000+ others) and just got time to use it a few days ago.
I started with eggs...hard boiled to near perfection. Next time I'm going to do them 5 minutes on manual/high pressure, then wait 5 minutes to release pressure. Thinking this might stop the faint green line on some of the eggs. I used less than 1 cup of water and the rack the IP came with.
I also tried burning feather's famous Italian Beef recipe and it was perfect! 2.5 hours on high pressure.
Thanks to all for sharing their recipes & failures, as well.
|
|
|
Post by elaine on Aug 3, 2016 20:24:39 GMT
elaine , I can't seem to find your black bean recipe. Can you share that again? Here you go! I had to search and search for that post, since it isn't a formal recipe: "One of my sons loves rice and beans as snacking food. As soon as he finished his sandwich for lunch he wanted a bowl of rice and beans. I went to the cupboard and found one last can of beans and was able to make his second course. I then got the IP out, rinsed a pound dried black beans, poured them in the pot, added a diced red onion, two diced slices of bacon, a carton of beef stock, a tablespoon of Arizona Dreaming seasoning (Mexican seasoning from Penzeys), salt, and some freeze dried jalapeños (fresh would have been better, but I don't have any). I set it for high pressure for 30 minutes and then will let it do natural release. So, a large pot of seasoned black beans in an hour from dried beans without any soaking."
|
|
Deleted
Posts: 0
May 20, 2024 22:13:28 GMT
|
Post by Deleted on Aug 3, 2016 20:35:21 GMT
elaine , I can't seem to find your black bean recipe. Can you share that again? Here you go! I had to search and search for that post, since it isn't a formal recipe: "One of my sons loves rice and beans as snacking food. As soon as he finished his sandwich for lunch he wanted a bowl of rice and beans. I went to the cupboard and found one last can of beans and was able to make his second course. I then got the IP out, rinsed a pound dried black beans, poured them in the pot, added a diced red onion, two diced slices of bacon, a carton of beef stock, a tablespoon of Arizona Dreaming seasoning (Mexican seasoning from Penzeys), salt, and some freeze dried jalapeños (fresh would have been better, but I don't have any). I set it for high pressure for 30 minutes and then will let it do natural release. So, a large pot of seasoned black beans in an hour from dried beans without any soaking." Do you saute the bacon and onions or simply add everything at once?
|
|
|
Post by elaine on Aug 3, 2016 20:54:11 GMT
Here you go! I had to search and search for that post, since it isn't a formal recipe: "One of my sons loves rice and beans as snacking food. As soon as he finished his sandwich for lunch he wanted a bowl of rice and beans. I went to the cupboard and found one last can of beans and was able to make his second course. I then got the IP out, rinsed a pound dried black beans, poured them in the pot, added a diced red onion, two diced slices of bacon, a carton of beef stock, a tablespoon of Arizona Dreaming seasoning (Mexican seasoning from Penzeys), salt, and some freeze dried jalapeños (fresh would have been better, but I don't have any). I set it for high pressure for 30 minutes and then will let it do natural release. So, a large pot of seasoned black beans in an hour from dried beans without any soaking." Do you saute the bacon and onions or simply add everything at once? It depends on the amount of time you have. Sometimes I sauté the bacon and brown the onions, sometimes I don't. It tastes great either way!
|
|
|
Post by shescrafty on Aug 3, 2016 21:54:55 GMT
I have been on vacation and just got back. Tonight I am attempting lasagne. I bought the "no cook " lasagne noodles and am going to brown the sausage separately. I am also adding spinach to the layers. I am making it in the 6" push pan I have, I have only used it for cheesecakes before. Any weird tips I should know about! I thought I've read that tomato based foods shouldn't be cooked in aluminum? Or is that not true for anodized (which I think the push pan is)? Agh! I didn't check back before I made it and did it in the push pan. Hopefully it will be okay.
|
|
|
Post by peajays on Aug 3, 2016 22:39:21 GMT
Ack! I posted on the wrong instant pot thread! So so ill just copy and paste it here.... just finished dinner, I grilled steaks, but I did my baked potatoes in the IP, and then did some frozen edemame (in the shells) on the trivet for 0 minutes on the steam setting. I've only had them a few times before (boiled-yuck) and these were perfect and delicious! I just popped 'em right into mouth.
|
|
|
Post by elaine on Aug 3, 2016 22:55:30 GMT
Ack! I posted on the wrong instant pot thread! So so ill just copy and paste it here.... just finished dinner, I grilled steaks, but I did my baked potatoes in the IP, and then did some frozen edemame (in the shells) on the trivet for 0 minutes on the steam setting. I've only had them a few times before (boiled-yuck) and these were perfect and delicious! I just popped 'em right into mouth. YUM!!!! We love edamame in the shell! I hadn't thought of that.
|
|
~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
|
Post by ~Lauren~ on Aug 3, 2016 22:59:51 GMT
Elaine, just wanted to let you know that the beef stew I made the other day was delicious. Give that recipe a try.
|
|
|
Post by shescrafty on Aug 3, 2016 23:08:54 GMT
Report back on the IP lasagne:
Took one hour total to cook and rest and all that jazz before we could eat it. This was in a 6" push pan.
Tasted good. Bottom layer of noodles not totally done. Next time I will add a little sauce directly on that layer before layering ricotta. I had ground sausage, fresh mushrooms, and fresh spinach. DS ate at at a friends house and we ate about half so we have leftovers for tomorrow,
|
|
|
Post by keknj on Aug 3, 2016 23:10:41 GMT
I made salsa Chicken Tacos tonight and it was great. My chicken was still a little frozen so I had to put it back for a second round, but it still took less than 1/2 hour to cook the chicken.
I'm still loving my pot.
|
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Aug 3, 2016 23:18:51 GMT
I made one pot spaghetti and meat sauce. I browned the ground beef on the sauté function and then put the linguine noodles (I didn't have spaghetti) and then the sauce and poured one cup of water down the side instead of on top. Manual for 9 minutes and it was PERFECT!!! OMG...best pasta I have ever made. My kids who hate sauce and only eat noodles with butter, loved it!!! I just love Harry (Pot(ter) more and more!!
|
|
|
Post by elaine on Aug 3, 2016 23:24:07 GMT
Elaine, just wanted to let you know that the beef stew I made the other day was delicious. Give that recipe a try. Thanks! I will. I have beef stew meat in the freezer. For the first time in my life, I buy 5-6 nights of meat/poultry/fish at a time at the grocery store. Most goes in the freezer and then I pull it out throughout the week for my IP. I trust that I can find a tasty recipe that I can make fairly quickly around any given poultry/meat. I simply love it!
|
|
|
Post by threecs on Aug 4, 2016 0:03:08 GMT
We had Indian butter chicken in the Instant Pot this evening. Still took about an hour start to finish (including prep such as cutting up the chicken, jalapeño) but it was delicious.
|
|
|
Post by monklady123 on Aug 4, 2016 0:13:49 GMT
Good morning, everyone! I'm going to try some new things in the IP today, so wish me luck. I pulled a turkey out of the deep freeze over the weekend, and am going to make a Thanksgiving Dinner in August. Well, it will be minus a few of the side dishes, but I am going to try to make at least two of my typical side dishes - corn pudding and green bean casserole - in the IP. The green bean casserole shouldn't be a problem, I'm less certain about the corn pudding, however. My goal is to see if I can rework most of my holiday side dishes for the electric pressure cooker. If the corn pudding goes well, I will try my sweet potato soufflé later this month. I always roast cook my turkey in my oil-less fryer on my deck, so that saves oven space (and in the summer prevents heating up the kitchen), but I'd still like to see if I can open up more space and save some time using my IPs. My 2.5 quart round Corningware casserole dish fits perfectly in my 8 quart IP, so it may be doable. This is funny because I JUST said to dd that I wondered how much of my Thanksgiving dinner could be done in the pressure cooker. hahaha I'll be thinking about it because Thanksgiving dinner is a pain in the you-know-what. Last night I actually had to cook THREE things on the stove top. It was dh's birthday and he requested salmon, small round potatoes -- the canned kind -- that I pan fry, and Chinese green beans. I'm sure I could have done the green beans in the IP but I didn't want to risk it for his birthday since the last green beans I did were too soft for him. It was horrible doing all that cooking. Plus, I only have one pan that can do the salmon, and it's the same pan I do the potatoes in. So I had to cook the salmon first, then set it aside and do the potatoes. Green beans were in a different pan. So much stirring and heat from the stove. ugh.
|
|
|
Post by elaine on Aug 4, 2016 1:33:49 GMT
So, my report back.
The corn pudding/soufflé was perfect! Done in 30 minutes.
The surprise was that the green bean casserole, that I thought was a no-brainer, has too much liquid. I had to cook some off in the oven before topping with more fried onions. I add 1/4 cup of milk for more liquid, but apparently that is a no-no for cooking in the pressure cooker. I'll try it without that next time. Cook time was 22 minutes in the pressure cooker and then another 15 in the oven.
I cooked the corn soufflé in a round 2.5 quart Corningware in my 8 quart IP. The green bean casserole was in a 7 cup straight sided round Pyrex bowl in my 6 quart IP.
I am now much more hopeful about my sweet potato soufflé!
We may need to come up with a Peas Under Pressure holiday cookbook.
|
|
61redhead
Full Member
Refupea #1938
Posts: 456
Location: South Carolina
Jun 28, 2014 11:27:52 GMT
|
Post by 61redhead on Aug 4, 2016 2:51:15 GMT
|
|
|
Post by peajays on Aug 4, 2016 16:57:47 GMT
Can't even wait for it to cool!
|
|