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Post by blarneygirl on Aug 7, 2016 22:00:31 GMT
I've got "Messy Lasagna" in my IP now! I'm hoping I have the right amount of water in the pot, as I don't care for mushy noodles.
In any event, it's happening in one pot quickly, which is a win!
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Post by littlemama on Aug 7, 2016 22:39:52 GMT
Beef with broccoli was a big hit. Our favorite Chinese restaurant sold to new owners who kept the old name, but changed the recipes to YUCK. The other decent Chinese restaurant in the area has gross fried rice, so we are without a Chinese restaurant. So, anyway, the beef with broccoli was pretty close to the old place' s recipe.
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Post by ghislaine on Aug 8, 2016 0:04:29 GMT
It was a big cooking day here today! I made macaroni and cheese in the Instant Pot tonight. I have to admit my blender got more of a workout than my IP though. I made Apple Cider Gummies, Healthy Ginger Dressing, and Coconut Blueberry Jello. My youngest doesn't seem to like to gummies or jello so I might have to make rice pudding for her tomorrow. Have to, you know? LOL
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Post by keknj on Aug 8, 2016 1:42:08 GMT
I made risotto in my IP tonight with shrimp sautéed in a separate pan. It was pretty tasty. I'm not a huge risotto fan, but DH loves it and said he was impressed with the IP version. DS says it's a keeper!
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Post by iteach3rdgrade on Aug 8, 2016 3:26:29 GMT
Cheesecake success! Too much to make for just 3 of us though. Next on my list is the banana bread and broccoli and beef.
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acian7223
Full Member
Posts: 149
Jul 13, 2016 14:31:42 GMT
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Post by acian7223 on Aug 8, 2016 18:59:02 GMT
Last night I made an "at home Chiptole bar" I made carne asada in the crock pot (chuck roast, carne asada seasoning and 1/2 can of Sprite). On low all day. Probably could've adjusted and made in the IP, but wanted to focus on one new recipe at a time And then made chipotle copy cat rice in my IP www.pressurecookingtoday.com/chipotles-cilantro-lime-rice-in-the-pressure-cooker/And then set out salsa, guac, lettuce, cilantro, and cheese! Definitely a hit!!! and SOOO easy!! I couldn't believe how quickly everything came together, and I had a delicious meal!
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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 8, 2016 20:32:44 GMT
Cheesecake success! Too much to make for just 3 of us though. There's only two of us but I've made two in the past couple of weeks. They freeze just fine! After chilling (and eating a nice-sized piece!) I slice it, wrap each slice separately in plastic wrap and freeze. When the slices are frozen, I transfer to a foodsaver bag and vacuum seal... but not completely so as not to crush the cheesecake. Works great and I can enjoy cheesecake whenever I want.
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Post by monklady123 on Aug 8, 2016 22:59:33 GMT
Omg. Boneless skinless chicken thighs frozen solid. 20 minutes cooking time and 15 natural release. I could shred them with the side of the spoon that I scooped them out with. O.M.G. And while the chicken was cooking I was able to fold laundry, vacuum the bedroom and pour a glass of wine. Did I say "omg" yet?? Now I need to google "cooking ahead with the pressure cooker". I could do all sorts of things ahead of time.
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Post by SockMonkey on Aug 8, 2016 23:06:52 GMT
Welp, I used it for the first time (other than the "test run). I'm sold.
I started with something super easy (shredded chicken with some seasoning) because I was nervous. From frozen to cooked and shreddable and awesome in just 30 min! It was magical!!!! (http://flavorrd.com/2015/07/instant-pot-insta-chicken/)
Can't wait to try something else now!
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Deleted
Posts: 0
May 20, 2024 19:00:24 GMT
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Post by Deleted on Aug 8, 2016 23:11:34 GMT
I've got yogurt incubating right now. It will be another 3 hours before it's done. Then I'll strain it overnight in the fridge.
Keeping my fingers crossed that it turns out!
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Post by monklady123 on Aug 8, 2016 23:14:41 GMT
Welp, I used it for the first time (other than the "test run). I'm sold. I started with something super easy (shredded chicken with some seasoning) because I was nervous. From frozen to cooked and shreddable and awesome in just 30 min! It was magical!!!! (http://flavorrd.com/2015/07/instant-pot-insta-chicken/) Can't wait to try something else now! Lol Sockmonkey, looks like we're having a similar dinner. Pretty amazing, isn't it??
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Post by SockMonkey on Aug 8, 2016 23:16:22 GMT
Welp, I used it for the first time (other than the "test run). I'm sold. I started with something super easy (shredded chicken with some seasoning) because I was nervous. From frozen to cooked and shreddable and awesome in just 30 min! It was magical!!!! (http://flavorrd.com/2015/07/instant-pot-insta-chicken/) Can't wait to try something else now! Lol Sockmonkey, looks like we're having a similar dinner. Pretty amazing, isn't it?? I just kept telling my husband "It's MAGIC!!!!" hahahahaha! SaveSave
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Post by elaine on Aug 8, 2016 23:17:44 GMT
Welp, I used it for the first time (other than the "test run). I'm sold. I started with something super easy (shredded chicken with some seasoning) because I was nervous. From frozen to cooked and shreddable and awesome in just 30 min! It was magical!!!! (http://flavorrd.com/2015/07/instant-pot-insta-chicken/) Can't wait to try something else now! See next thing you know, you'll be making beans from dried and rice and then have burrito bowls for several days that are easily as scrumptious as anything you could buy at Chipotle.
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Post by jenjie on Aug 8, 2016 23:18:46 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good.
I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready,
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Post by jenjie on Aug 8, 2016 23:20:10 GMT
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Post by SockMonkey on Aug 8, 2016 23:21:50 GMT
Welp, I used it for the first time (other than the "test run). I'm sold. I started with something super easy (shredded chicken with some seasoning) because I was nervous. From frozen to cooked and shreddable and awesome in just 30 min! It was magical!!!! (http://flavorrd.com/2015/07/instant-pot-insta-chicken/) Can't wait to try something else now! See next thing you know, you'll be making beans from dried and rice and then have burrito bowls for several days that are easily as scrumptious as anything you could buy at Chipotle. It will be better than Chipotle because CHIPOTLE SUCKS! My husband likes to make chili in the slow cooker, and it takes forever (like FOREVER) and I told him he could make chili in the Instant Pot and it'd be ready a LOT faster. Response: "REEEAAAALLLY??" Hahahaha! SaveSave
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Post by elaine on Aug 8, 2016 23:22:28 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, That sounds awesome! We love salmon here. For dinner tonight I grilled a 1/2 salmon filet on a cedar plank. I made cilantro rice in the IP and some Siracha green beans in the microwave. The dog was quite put out because there were no leftovers.
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Post by Skellinton on Aug 8, 2016 23:24:31 GMT
I just got my instant pot and have some tiny potatoes I was going to cook in there, any suggestions recipes you all can suggest?
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Post by SockMonkey on Aug 8, 2016 23:25:04 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, Okay, so can you talk more about this? When you added the butter and garlic, did you have to depressurize (release the steam or whatever) and then start it again? SaveSave
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Post by elaine on Aug 8, 2016 23:25:09 GMT
See next thing you know, you'll be making beans from dried and rice and then have burrito bowls for several days that are easily as scrumptious as anything you could buy at Chipotle. It will be better than Chipotle because CHIPOTLE SUCKS! My husband likes to make chili in the slow cooker, and it takes forever (like FOREVER) and I told him he could make chili in the Instant Pot and it'd be ready a LOT faster. Response: "REEEAAAALLLY??" Hahahaha! SaveSaveOh yeah! Chili in an hour vs. 12. It is magic!
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Post by elaine on Aug 8, 2016 23:27:36 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, Okay, so can you talk more about this? When you added the butter and garlic, did you have to depressurize (release the steam or whatever) and then start it again? SaveSaveYes, but it all comes back up to pressure again very quickly. There are a number of recipes where you start with something that is long cooking like meat and/or rice and then when you are 3 minutes out from those items being done you release pressure and then add veggies that cook quickly. The pot will come back up to pressure in like a minute.
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Post by SockMonkey on Aug 8, 2016 23:28:39 GMT
Okay, so can you talk more about this? When you added the butter and garlic, did you have to depressurize (release the steam or whatever) and then start it again? SaveSaveYes, but it all comes back up to pressure again very quickly. There are a number of recipes where you start with something that is long cooking like meat and/or rice and then when you are 3 minutes out from those items being done you release pressure and then add veggies that cook quickly. The pot will come back up to pressure in like a minute. Thank you for explaining! I'm a noob. SaveSave
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Post by blarneygirl on Aug 8, 2016 23:32:55 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, Mmmm, I love salmon. That sounds good! I've not made any fish in the IP, does the fish smell come out of the ring well enough in the dishwasher so it doesn't permeate other savory foods? I'm the only fish eater in the house, that wouldn't go over well.
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Post by jenjie on Aug 8, 2016 23:39:59 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, Okay, so can you talk more about this? When you added the butter and garlic, did you have to depressurize (release the steam or whatever) and then start it again? SaveSaveElaine explained about bringing it back to pressure. I had to do that because it wasn't cooked all the way. For this recipe, I put the butter and garlic on the fish before I started cooking. I had gotten this garlic paste in a tube because I keep throwing away fresh garlic before I use it. So I just squeezed a blob on top before cooking. When I opened the pot I spread it around on top of the fish.
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Post by jenjie on Aug 8, 2016 23:42:45 GMT
I made a frozen salmon fillet in the IP. Don't ask why, I don't even like salmon. It was left from dh and I didn't want to just throw it out. But it was actually pretty good. I used a little bit of water and white wine. I used a steamer basket, which was a pain to clean the white gunk that the salmon gives off. I recommend just using the trivet, the fish will hold together nicely. I topped with butter and some garlic paste while it was cooking. I want to say I did it on manual for about 10 mins. I started at 5 mins and kept adding 2 minutes until it was ready, Mmmm, I love salmon. That sounds good! I've not made any fish in the IP, does the fish smell come out of the ring well enough in the dishwasher so it doesn't permeate other savory foods? I'm the only fish eater in the house, that wouldn't go over well. I ran a cycle of water with Palmolive pressurized for 5 minutes. The stainless insert came out great, it just needed a quick scrub. It may have helped with the seal too because I didn't notice it smelling really fishy.
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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
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Post by imsirius on Aug 9, 2016 0:00:47 GMT
Lol Sockmonkey, looks like we're having a similar dinner. Pretty amazing, isn't it?? I just kept telling my husband "It's MAGIC!!!!" hahahahaha! SaveSaveThat's why my pot is called Harry..lol
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Post by SockMonkey on Aug 9, 2016 0:01:56 GMT
I just kept telling my husband "It's MAGIC!!!!" hahahahaha! SaveSaveThat's why my pot is called Harry..lol You're my hero!!! I'll have to call mine James or Lily, I guess? SaveSave
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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
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Post by imsirius on Aug 9, 2016 0:03:01 GMT
Sure..or Albus! Lol
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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
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Post by imsirius on Aug 9, 2016 0:04:10 GMT
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acian7223
Full Member
Posts: 149
Jul 13, 2016 14:31:42 GMT
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Post by acian7223 on Aug 9, 2016 1:42:28 GMT
Update on my beef and broccoli! So delicious! This was my first time making something that wasn't just set it and forget it - had some extra browning/sauteeing steps. I made the rice first, and then set aside. Browning the meat was probably the most laborious part, but I didn't put in many pieces at a time because I was nervous, haha! Plus, I realized I bought chicken stock instead of beef... So I had to improvise a bit. But overall it was a success! I loosely followed this recipe www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/
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