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Post by Lexica on Aug 17, 2016 22:42:02 GMT
Thank you, marianne! I haven't thought to check Walmart. I was beginning to think that ham hocks had fallen from favor in my area so that no store bothers stock them any longer. I will try my closest Walmart tomorrow. I have never used a smoked ham hock in split pea soup, but I have had pea soup with ham in it at restaurants in the past. Since smoked ham hocks seem so hard to come by, I think I will pick up 2 packages and freeze one to try with some pea soup later this month. I still have one more serving of the quinoa mixture I made a few days ago. When assembling the salad this time, I combined the majority of the items in with the quinoa, but didn't put anything that goes bad quickly like avocado or tomato slices. I also didn't add any dressing to the salad bowl itself. This way, I get to vary the taste and final ingredients as my mood sees fit. I'm one that can eat the same thing for multiple meals without getting tired of it, but having the ability to alter the taste just a bit has been a more appealing way to go. Last night I used some of the Cilantro dressing from Costco. It has a strong flavor, so you have to be careful to use it sparingly. Adding a bit of fresh cilantro to the salad is really yummy too. Tonight I think I will try a lime based dressing since I have a few limes in the fridge.
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Post by elaine on Aug 17, 2016 22:46:11 GMT
Thank you, marianne ! I haven't thought to check Walmart. I was beginning to think that ham hocks had fallen from favor in my area so that no store bothers stock them any longer. I will try my closest Walmart tomorrow. I have never used a smoked ham hock in split pea soup, but I have had pea soup with ham in it at restaurants in the past. Since smoked ham hocks seem so hard to come by, I think I will pick up 2 packages and freeze one to try with some pea soup later this month. I still have one more serving of the quinoa mixture I made a few days ago. When assembling the salad this time, I combined the majority of the items in with the quinoa, but didn't put anything that goes bad quickly like avocado or tomato slices. I also didn't add any dressing to the salad bowl itself. This way, I get to vary the taste and final ingredients as my mood sees fit. I'm one that can eat the same thing for multiple meals without getting tired of it, but having the ability to alter the taste just a bit has been a more appealing way to go. Last night I used some of the Cilantro dressing from Costco. It has a strong flavor, so you have to be careful to use it sparingly. Adding a bit of fresh cilantro to the salad is really yummy too. Tonight I think I will try a lime based dressing since I have a few limes in the fridge. That is brilliant! I love that you can vary the taste with the dressing. I love cilantro too.
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Deleted
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May 20, 2024 18:23:48 GMT
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Post by Deleted on Aug 17, 2016 23:02:03 GMT
DH wanted Publix subs for dinner tonight, so I got a night off from cooking I did make rice pudding, though. It's cooling now . . . can't wait. I'll be looking for raw peanuts tomorrow. Ready to try boiled peanuts. I know that both Kroger and Publix carry them in my area.
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Post by Lexica on Aug 17, 2016 23:06:34 GMT
elaine, I have always done this when I make a batch of chicken soup. I make it bland without much spice, then add different things to vary it up. Add the spices, some lime, cilantro, a bit of sour cream and some crumbled chips and I have a taco soup. Or thicken some of the juice and scoop out a ladle full of the vegetables and chicken to make more of a stew to serve over noodles or rice for a night's meal. I keep things like cooked barley, rices, and such in the freezer so I can just add a little to alter the soup flavor. With the IP now, I will be adding different cooked beans to the freezer too. It just hadn't occurred to me to do the same with other dishes like this quinoa batch until this last batch. I was trying to decide what type to make this one, when it hit me. Now that I've done it, I will be looking for more things that I can quickly make over on a per-meal basis. Since I shop at Costco and buy in large quantities, I make frequent use of my freezer and dehydrator so that I can consume it all rather than toss it out due to spoilage before I can get to it. I buy those multi packages of ground turkey to cook in one afternoon and freeze in 1 cup batches to add to different things that need a bit of protein. I cut up and freeze a lot of the fruit right away, or freeze part and dehydrate some too. Have you ever eaten dehydrated watermelon? It is sticky, but delicious. And I can add a tray of multiple fruit items at the same time without them tasting like the other items. Its a great way to make use of everything from those large quantity stores when you are either single like me or perhaps a couple without children to feed. I don't like waste. I even tear up the cardboard from the big cereal boxes and the like to put in my worm bins. They need coverage over their food scraps and will eventually eat the cardboard too. It keeps it out of the waste stream, and the worm tea and castings give me wonderful fertilizer for my garden. I used to have the most beautiful flowers up the sides of my front walkway being nourished with just castings and tea. All free stuff that would have gone into the trash.
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marianne
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Post by marianne on Aug 18, 2016 0:55:52 GMT
Well, I've experienced my first uh-oh with my IP. I made elaine's hamburger stroganoff, taking it step by step and following the recipe exactly. After sauteing, I added the rest of the ingredients, hit manual and set it for 6 mins on high pressure. And then I waited... and waited. I figured it would come up to pressure quickly because it was hot, but noooooo , that stinkin' little valve just sat there and sputtered a bit but never popped up. In the meantime, the clock is counting down to 4; I'm thinking "not good" so I stopped it, checked the lid/seal and started it again. Not happening - it still wouldn't come up to pressure, the valve never popped up and steam was coming out of it. So I waited til it counted down to 3 and said screw it, I'll finish it on the stove. So I did a quick release which was totally unnecessary because there was no steam in there! After opening the lid, everything looked okay until I went to stir it. Major burn-on, all kinds of stuck to the bottom. Obviously there wasn't enough liquid even though I had added the required 2 cups of broth, 1/4 cup wine and the soup; I even lessened the amount of pasta to 2-1/2 cups instead of 3 because that's what I had. I'm not sure what went wrong, but in spite of all that, it was reallllly good! I added the cheese, sour cream, and lemon juice after putting it on the stove. The pasta was definitely al dent-ier than we prefer and the mushrooms were pretty chewy as well, but flavor-wise, good stuff. I'll make it again - maybe with more liquid... elaine ?
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Post by elaine on Aug 18, 2016 1:20:19 GMT
Well, I've experienced my first uh-oh with my IP. I made elaine 's hamburger stroganoff, taking it step by step and following the recipe exactly. After sauteing, I added the rest of the ingredients, hit manual and set it for 6 mins on high pressure. And then I waited... and waited. I figured it would come up to pressure quickly because it was hot, but noooooo , that stinkin' little valve just sat there and sputtered a bit but never popped up. In the meantime, the clock is counting down to 4; I'm thinking "not good" so I stopped it, checked the lid/seal and started it again. Not happening - it still wouldn't come up to pressure, the valve never popped up and steam was coming out of it. So I waited til it counted down to 3 and said screw it, I'll finish it on the stove. So I did a quick release which was totally unnecessary because there was no steam in there! After opening the lid, everything looked okay until I went to stir it. Major burn-on, all kinds of stuck to the bottom. Obviously there wasn't enough liquid even though I had added the required 2 cups of broth, 1/4 cup wine and the soup; I even lessened the amount of pasta to 2-1/2 cups instead of 3 because that's what I had. I'm not sure what went wrong, but in spite of all that, it was reallllly good! I added the cheese, sour cream, and lemon juice after putting it on the stove. The pasta was definitely al dent-ier than we prefer and the mushrooms were pretty chewy as well, but flavor-wise, good stuff. I'll make it again - maybe with more liquid... elaine ? I don't know what happened! I've made it 3 times in the past month and others have made it too and I've never had that problem. I made it just last week with 4 cups of dry pasta. It definitely should have come to pressure with 2.25 cups of liquid, in addition to the soup. The only time I've had something like that happen there was some food caught in that locking valve that prevented it from rising all the way and shutting the pot. It sounds like a lot of the liquid evaporated leaving the pasta to burn. I'd take the pressure release valve off and rinse the lid thoroughly where the valve sits. I'd then flip the lid over and pop off the cover that protects the locking valve on the inside of the lid. You might need to use a butter knife to pop it off, but that's okay, there are metal brackets that it will snap back on. Rinse that side carefully and be sure nothing is gunning up your valve, preventing it from rising all the way. I do this every couple of weeks, especially when I've cooked something that has sputtered up when I released the pressure.
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
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Post by marianne on Aug 18, 2016 1:48:58 GMT
I'd take the pressure release valve off and rinse the lid thoroughly where the valve sits. Rinse that side carefully and be sure nothing is gunning up your valve, Thanks, I'll do that, but like you, I do clean it after several uses just to be on the safe side. Is it possible that while it was still on saute and I was adding the other ingredients, that much liquid could have boiled away? I dunno, 'tis a puzzlement. But, I will try it again! Oh, and the liner cleaned up beautifully. You'd never know it was the mess it was. After taking the stroganoff out, I poured some water in, put it on saute (normal) and let it boil off while I gently helped it along with a wooden spatula. It's all pretty and shiny like new. Then I treated myself to a piece of lemon cheesecake for all my trouble!
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Post by keknj on Aug 18, 2016 1:53:22 GMT
I made Elaine's Bolignese tonight and it was, of course, wonderful! I was hoping for leftovers for lunch tomorrow, but DH decided to take them. Dang!
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Post by gale w on Aug 18, 2016 2:22:57 GMT
On the fb group someone said if there was burned food on the bottom it won't come up to pressure. I have no idea how the magic pot knows about the burned food though.
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
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Post by marianne on Aug 18, 2016 3:42:04 GMT
On the fb group someone said if there was burned food on the bottom it won't come up to pressure. I have no idea how the magic pot knows about the burned food though. lol - I just read that too! I'm thinking that's what must have happened somehow, but when I put the lid on, there was plenty of liquid. elaine - I have another question though... frankly, I don't remember if I turned saute off before I went to manual and set it for the 6 mins. But, I thought I read somewhere that the pot wouldn't let you go from one mode to another without turning it off. So my question is if I did forget to turn off saute, wouldn't the pot have not let me set the 6 mins??
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Post by elaine on Aug 18, 2016 5:02:38 GMT
On the fb group someone said if there was burned food on the bottom it won't come up to pressure. I have no idea how the magic pot knows about the burned food though. lol - I just read that too! I'm thinking that's what must have happened somehow, but when I put the lid on, there was plenty of liquid. elaine - I have another question though... frankly, I don't remember if I turned saute off before I went to manual and set it for the 6 mins. But, I thought I read somewhere that the pot wouldn't let you go from one mode to another without turning it off. So my question is if I did forget to turn off saute, wouldn't the pot have not let me set the 6 mins?? Yes, you are right. The pot wouldn't have let you set the time unless you had hit "off" and then selected a cooking mode. I think that this one may remain a mystery! If I hadn't made it several times, I would think that something was off with the recipe.
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marianne
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Post by marianne on Aug 18, 2016 5:17:02 GMT
I think that this one may remain a mystery! Yep, I think you're right. I'm going to quit thinking about it and move on to the next dish!! Thanks for all your advice/input, and also for the recipe. It's a keeper!
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Post by elaine on Aug 18, 2016 19:02:05 GMT
So far today:
1 gallon of yogurt fermenting in 6 quart IP. Boiled peanuts finished and almost all eaten in the 8 quart IP
My boys are still on summer break and DH is telecommuting. Between the 4 of us, that pound of peanuts is almost gone within an hour of opening the lid on the IP.
I've never eaten boiled peanuts before - they are amazing! You can really tell that peanuts are legumes, rather than nuts, when you eat them this way.
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Post by monklady123 on Aug 18, 2016 19:16:12 GMT
So far today: 1 gallon of yogurt fermenting in 6 quart IP. Boiled peanuts finished and almost all eaten in the 8 quart IP My boys are still on summer break and DH is telecommuting. Between the 4 of us, that pound of peanuts is almost gone within an hour of opening the lid on the IP. I've never eaten boiled peanuts before - they are amazing! You can really tell that peanuts are legumes, rather than nuts, when you eat them this way. Aren't they great?? Here's my lunch: I feel like I'm back in Africa although there was no Guinness there. Lol And for dessert I think I'll have rice pudding.
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naby64
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Post by naby64 on Aug 18, 2016 23:12:18 GMT
monklady123 I finally got my peanuts today!! Will be making boiled peanuts tonight or tomorrow. Now here is my dilemma. I have a shrimp boil going. I just put beer in the bottom and then layered potatoes, corn on the cob and frozen shrimp. I did salt the potatoes. I looked for some shrimp boil seasonings and didn't have any. No other seasonings. I did find some Slap Yo Mama and some other creole seasoning but not until after I had the pot getting to pressure. I can still save this dinner right? Season after it comes out and use cocktail sauce and tartar sauce and it will still be good, right?
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Post by peajays on Aug 18, 2016 23:40:33 GMT
Mmmm, I can still smell dinner., the house smells amazing. Tonight I made beef stroganoff using stewing beef. I used this recipe that I found on the Facebook page. I served it over egg noodles. The only additions I added was a splash of red wine and worchestershire sauce. www.pressurecookingtoday.com/beef-stroganoff-pressure-cooker/2 pounds beef round steak, cut into 1-inch pieces 1 tablespoon vegetable oil 1 medium onion, chopped 2 cloves garlic, minced or pressed 2 tablespoons tomato paste 1 1/2 cups beef broth 1 tablespoon vegetable oil 1 tablespoon butter 1 package (12 ounces) white mushrooms, sliced 2 tablespoons cornstarch 3 tablespoons cold water 1/3 cup sour cream Salt and pepper to taste Egg noodles, Directions Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes. Add the garlic and tomato paste and sauté 1 minute. Add beef broth and scrap up any brown bits on the bottom of the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 18 minutes. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper. When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Serve over egg noodles.
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Post by stampnscrap1128 on Aug 19, 2016 0:14:45 GMT
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Post by monklady123 on Aug 19, 2016 0:15:15 GMT
Mmmm, I can still smell dinner., the house smells amazing. Tonight I made beef stroganoff using stewing beef. I used this recipe that I found on the Facebook page. I served it over egg noodles. The only additions I added was a splash of red wine and worchestershire sauce. www.pressurecookingtoday.com/beef-stroganoff-pressure-cooker/2 pounds beef round steak, cut into 1-inch pieces 1 tablespoon vegetable oil 1 medium onion, chopped 2 cloves garlic, minced or pressed 2 tablespoons tomato paste 1 1/2 cups beef broth 1 tablespoon vegetable oil 1 tablespoon butter 1 package (12 ounces) white mushrooms, sliced 2 tablespoons cornstarch 3 tablespoons cold water 1/3 cup sour cream Salt and pepper to taste Egg noodles, Directions Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes. Add the garlic and tomato paste and sauté 1 minute. Add beef broth and scrap up any brown bits on the bottom of the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 18 minutes. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper. When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Serve over egg noodles. Yay, dinner tomorrow. I was trying to think of what to make that didn't involve rice because we've eaten a lot of rice lately. Beef stroganoff sounds excellent. And I like that it works well using a cheap meat. SaveSave
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Post by elaine on Aug 19, 2016 0:30:50 GMT
Mmmm, I can still smell dinner., the house smells amazing. Tonight I made beef stroganoff using stewing beef. I used this recipe that I found on the Facebook page. I served it over egg noodles. The only additions I added was a splash of red wine and worchestershire sauce. www.pressurecookingtoday.com/beef-stroganoff-pressure-cooker/2 pounds beef round steak, cut into 1-inch pieces 1 tablespoon vegetable oil 1 medium onion, chopped 2 cloves garlic, minced or pressed 2 tablespoons tomato paste 1 1/2 cups beef broth 1 tablespoon vegetable oil 1 tablespoon butter 1 package (12 ounces) white mushrooms, sliced 2 tablespoons cornstarch 3 tablespoons cold water 1/3 cup sour cream Salt and pepper to taste Egg noodles, Directions Season beef generously with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all the meat is browned - do not crowd, add more oil as needed. Transfer meat to a plate when browned. Add the onions and cook, stirring frequently, until the onions soften and begin to brown, about 5 minutes. Add the garlic and tomato paste and sauté 1 minute. Add beef broth and scrap up any brown bits on the bottom of the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 18 minutes. While the beef is cooking, heat a large sauté pan over medium-high heat until hot. Add oil and butter. When butter is melted, add the mushrooms and cook until golden. (I cooked them in two batches.) Season with salt and pepper. When beep sounds turn pressure cooker off and let the pressure release naturally for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the broth in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Add 1/3 cup of gravy to the sour cream and mix until well combined. Add the sour cream mixture to the gravy and stir until well blended. Stir in the sautéed mushrooms. Serve over egg noodles. I've made this recipe before - it is a good one! Yum!
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Post by elaine on Aug 19, 2016 0:32:39 GMT
monklady123 I finally got my peanuts today!! Will be making boiled peanuts tonight or tomorrow. Now here is my dilemma. I have a shrimp boil going. I just put beer in the bottom and then layered potatoes, corn on the cob and frozen shrimp. I did salt the potatoes. I looked for some shrimp boil seasonings and didn't have any. No other seasonings. I did find some Slap Yo Mama and some other creole seasoning but not until after I had the pot getting to pressure. I can still save this dinner right? Season after it comes out and use cocktail sauce and tartar sauce and it will still be good, right? I'm sure it will be fine. In the future, if the lock valve hasn't popped up yet, you CAN open the lid, add whatever you forgot and close it up and it will continue where it left off.
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Post by stampnscrap1128 on Aug 19, 2016 1:01:28 GMT
The chicken pot pie stew turned out pretty good. I'd add another bag of veggies next time.
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Post by Skellinton on Aug 19, 2016 1:31:25 GMT
Elaine,
I did my first batch of yogurt today and it is straining now. How long do you let yours strain, is it perchance safe to strain out of the fridge?
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Post by elaine on Aug 19, 2016 2:54:19 GMT
Elaine, I did my first batch of yogurt today and it is straining now. How long do you let yours strain, is it perchance safe to strain out of the fridge? Yes, I strain it for 2-4 hours outside of the fridge. It ends up a little more tangy that way because it continues to safely ferment while it strains. It also strains more quickly than in the fridge because it doesn't thicken as quickly as it does in the fridge.
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Post by monklady123 on Aug 19, 2016 11:57:43 GMT
I was all set to make the beef stroganoff for tonight but dh said he'd rather not have that because to him stroganoff is a fall/winter meal. I don't quite see it myself since we've been eating other "saucy" things on rice. But oh well... lol. I'll save it for fall. So I looked around and found this crustless quiche. Anyone ever tried this? I have tomatoes to use up so that works well. Crustless quiche
I'll let you know how it turns out.
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SweetieBsMom
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Post by SweetieBsMom on Aug 19, 2016 12:19:49 GMT
On the fb group someone said if there was burned food on the bottom it won't come up to pressure. I have no idea how the magic pot knows about the burned food though. Truth. This happened to me twice. First time I was making American Goulash for DH. I sautéed the ground beef, threw everything in. The ground beef and even some of the pasta stuck and burnt to the bottom and the pot never came to pressure. He could still eat it but I was annoyed.
THEN Wednesday night, I made a dog food recipe with white rice. AGAIN, rice burnt to the bottom of the pot and it never came to pressure. Still edible, the dogs certainly ate it up but cleaning the pot was a nightmare.
Why did this happen?!?!?! So when you sauté in your IP, does it say "hot" on the display then you add oil? I don't know if I've ever seen mine say "hot". As for the rice dish, I'm guessing maybe I shouldn't have mixed the rice in? I don't know why I did and it's the last thing you add to the pot. These have been my 2 'fails' so far but have still produced edible food. I'd like to figure out why this is happening!
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acian7223
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Jul 13, 2016 14:31:42 GMT
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Post by acian7223 on Aug 19, 2016 13:39:02 GMT
I have a question...
Was planning on making salsa chicken in the crock pot tonight (chicken, jar of salsa, on low all day).
But, I forgot to thaw the chicken... It should be thawed by the time I get home to make dinner. But how do I adjust this recipe to make it in the IP? I'm assuming just chicken, salsa (maybe not the whole jar since it won't cook off?), and then on high... Just not sure how long.
TIA!
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Post by elaine on Aug 19, 2016 14:05:15 GMT
I have a question... Was planning on making salsa chicken in the crock pot tonight (chicken, jar of salsa, on low all day). But, I forgot to thaw the chicken... It should be thawed by the time I get home to make dinner. But how do I adjust this recipe to make it in the IP? I'm assuming just chicken, salsa (maybe not the whole jar since it won't cook off?), and then on high... Just not sure how long. TIA! What type of chicken? If you let me know, I'll tell you the time.
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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 19, 2016 14:08:03 GMT
I have a question... Was planning on making salsa chicken in the crock pot tonight (chicken, jar of salsa, on low all day). But, I forgot to thaw the chicken... It should be thawed by the time I get home to make dinner. But how do I adjust this recipe to make it in the IP? I'm assuming just chicken, salsa (maybe not the whole jar since it won't cook off?), and then on high... Just not sure how long. TIA! What type of chicken? If you let me know, I'll tell you the time. Boneless, skinless chicken breasts. THANK YOU!!!
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Post by elaine on Aug 19, 2016 14:14:02 GMT
What type of chicken? If you let me know, I'll tell you the time. Boneless, skinless chicken breasts. THANK YOU!!! 10 minutes on high pressure. I'd probably put 2 tablespoons of olive oil in the bottom of the pot, brown the breasts on sauté first, then dump in the salsa and cook on high. I wouldn't cut the salsa too much because you will need liquid to get it to come to pressure. Either use the whole jar of salsa or add 1/2 cup of chicken broth .
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Post by elaine on Aug 19, 2016 14:34:58 GMT
acian7223, thinking on it, if your salsa is pretty thick, regardless of the amount of it you use, I'd add 1/2 cup of broth.
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