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Post by jenjie on Aug 26, 2016 1:14:39 GMT
We're leaving for vacation on Saturday. We plan on eating in a few nights. I'm cooking ahead and will reheat. I think I may take the IP for that. Currently in the pot is chicken tacos. I did them before with just picante sauce but dd asked for taco seasoning. I have 6 lbs of chicken, 3/4 cup of taco seasoning, 1 jar of picante and 1 jar of water. I hope I didn't mess it up!
Next up is buffalo chicken sliders. That's in the extra inner pot waiting to be popped into place. I haven't made this before so I hope it works! I will also pre-cook bacon in the air fryer.
Off topic - we are going to Ocean City, NJ with sil family. Staying a few blocks apart but will eat together a few nights. That's why so much chicken for taco night. We learned last week that my good friend's family is also going to be there the same week. We are staying at the exact same intersection! I put our addresses into google maps. It's 150 feet from my front door to hers! This is going to be so great!!!
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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 26, 2016 1:44:17 GMT
While I'm thinking of it, elaine - a question. After the float valve pops up, how long should it take before it starts the time countdown? I've noticed mine takes a good two minutes or so before it goes into countdown mode; is that normal, and if so, doesn't that affect the overall cook time? Like for this shrimp dish, wasn't it already cooking for two minutes before it started the countdown? I decided to leave it alone, but I was tempted to stop it after it cooked for another 2 mins.
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Post by NanaKate on Aug 26, 2016 2:18:30 GMT
I have not tried this yet, but sounded so good I wanted to share:
Albondigas (Mexican Meatball Soup)
1 pound lean ground beef 2 cloves chopped garlic 1/2 onion, chopped 1/2 green bell pepper, chopped 1 egg 1 tbsp dried oregano 1 tsp cumin 1 tsp chili powder
For the soup: 4 carrots, chopped 3 cloves garlic, chopped 1/2 onion, chopped 2 tbsp olive oil 1 14.5 oz can diced fire roasted tomatoes 2 32 oz chicken broth 1 tsp salt, or to taste Pepper, to taste 2/3 cup uncooked white rice Cilantro, fresh, for garnish
In mixing bowl, add meatball ingredients and mix until blended. Form into small meatballs. Place in refrigerator while you prepare soup ingredients. In Instant Pot, turn to sauté and add olive oil. Add onions and garlic and sauté until translucent. Add carrots and tomatoes. Turn off sauté function. Pour in broth and rice and add meatballs one at a time. Put top on IP and lock in place. Cook on manual (high) for 10 minutes. Let pressure release manually 6-8 minutes - then turn pot off. Open lid carefully and add salt and pepper to taste.
Anyone know what "release manually" means???
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Post by blarneygirl on Aug 26, 2016 3:00:51 GMT
That was on my menu tonight, but it got pushed to tomorrow. I'm looking forward to it! It is supposed to served over pasta but we chose rice and really liked the way it soaked up the sauce. I also added a lot more spinach (I like spinach a lot!) and added in some more spices. It was yummy I always pack in the spinach too! My boys are kind of meh about rice, but that's how I would like it! I tend to cook to my audience so my effort isn't wasted, so I will probably end up doing pasta. Tho I probably could do a quick small portion of rice for myself.
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Post by blarneygirl on Aug 26, 2016 3:02:28 GMT
We're leaving for vacation on Saturday. We plan on eating in a few nights. I'm cooking ahead and will reheat. I think I may take the IP for that. Currently in the pot is chicken tacos. I did them before with just picante sauce but dd asked for taco seasoning. I have 6 lbs of chicken, 3/4 cup of taco seasoning, 1 jar of picante and 1 jar of water. I hope I didn't mess it up! Next up is buffalo chicken sliders. That's in the extra inner pot waiting to be popped into place. I haven't made this before so I hope it works! I will also pre-cook bacon in the air fryer. Off topic - we are going to Ocean City, NJ with sil family. Staying a few blocks apart but will eat together a few nights. That's why so much chicken for taco night. We learned last week that my good friend's family is also going to be there the same week. We are staying at the exact same intersection! I put our addresses into google maps. It's 150 feet from my front door to hers! This is going to be so great!!! Have a great time!! Sounds wonderful! Vacation and what you are preparing!!
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Post by elaine on Aug 26, 2016 3:06:26 GMT
While I'm thinking of it, elaine - a question. After the float valve pops up, how long should it take before it starts the time countdown? I've noticed mine takes a good two minutes or so before it goes into countdown mode; is that normal, and if so, doesn't that affect the overall cook time? Like for this shrimp dish, wasn't it already cooking for two minutes before it started the countdown? I decided to leave it alone, but I was tempted to stop it after it cooked for another 2 mins. Yes, that is normal. While it is hot enough to raise the valve, there still isn't enough pressure to get to high pressure until a few minutes later. The dish is cooking from when the pot starts to heat up - even before the valve raises - but it isn't at high pressure, full heat, until the countdown starts. Most pressure cooker recipes take that into account. I would start with the recipe's recommended time - if it is a pressure cooker recipe, and then adjust as necessary after the first time through.
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Post by elaine on Aug 26, 2016 3:06:57 GMT
We're leaving for vacation on Saturday. We plan on eating in a few nights. I'm cooking ahead and will reheat. I think I may take the IP for that. Currently in the pot is chicken tacos. I did them before with just picante sauce but dd asked for taco seasoning. I have 6 lbs of chicken, 3/4 cup of taco seasoning, 1 jar of picante and 1 jar of water. I hope I didn't mess it up! Next up is buffalo chicken sliders. That's in the extra inner pot waiting to be popped into place. I haven't made this before so I hope it works! I will also pre-cook bacon in the air fryer. Off topic - we are going to Ocean City, NJ with sil family. Staying a few blocks apart but will eat together a few nights. That's why so much chicken for taco night. We learned last week that my good friend's family is also going to be there the same week. We are staying at the exact same intersection! I put our addresses into google maps. It's 150 feet from my front door to hers! This is going to be so great!!! Have a BLAST!!!!
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Post by keknj on Aug 26, 2016 3:15:35 GMT
Ok, the Vietnamese yogurt was a bust. I started with 6 hours andit wasn't set. Did another 1.5 hours, better but still not completely set. Did another hour, still not firm. I chucked it and am now trying regular yogurt. I've steamed it in jars and just waiting for it to cool. Then I will start the 8 hour process overnight. I hope this pne works!
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Post by jenjie on Aug 26, 2016 3:25:18 GMT
Ok the chicken tacos are good. There was a lot of juice but once I shredded the chicken it was the perfect ratio. The buffalo chicken is HOT! I used hot sauce, butter and dry ranch dressing mix. I added an extra envelope of dressing hoping to cut some of the heat but it didn't help.
ETA I added one more packet of ranch mix. That helped tone it down.
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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 26, 2016 3:27:24 GMT
Yes, that is normal. While it is hot enough to raise the valve, there still isn't enough pressure to get to high pressure until a few minutes later. The dish is cooking from when the pot starts to heat up - even before the valve raises - but it isn't at high pressure, full heat, until the countdown starts. Most pressure cooker recipes take that into account. I would start with the recipe's recommended time - if it is a pressure cooker recipe, and then adjust as necessary after the first time through. Thanks!!
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Post by monklady123 on Aug 26, 2016 10:03:54 GMT
I have not tried this yet, but sounded so good I wanted to share: Albondigas (Mexican Meatball Soup) 1 pound lean ground beef 2 cloves chopped garlic 1/2 onion, chopped 1/2 green bell pepper, chopped 1 egg 1 tbsp dried oregano 1 tsp cumin 1 tsp chili powder For the soup: 4 carrots, chopped 3 cloves garlic, chopped 1/2 onion, chopped 2 tbsp olive oil 1 14.5 oz can diced fire roasted tomatoes 2 32 oz chicken broth 1 tsp salt, or to taste Pepper, to taste 2/3 cup uncooked white rice Cilantro, fresh, for garnish In mixing bowl, add meatball ingredients and mix until blended. Form into small meatballs. Place in refrigerator while you prepare soup ingredients. In Instant Pot, turn to sauté and add olive oil. Add onions and garlic and sauté until translucent. Add carrots and tomatoes. Turn off sauté function. Pour in broth and rice and add meatballs one at a time. Put top on IP and lock in place. Cook on manual (high) for 10 minutes. Let pressure release manually 6-8 minutes - then turn pot off. Open lid carefully and add salt and pepper to taste. Anyone know what "release manually" means???I think that must be a typo, either in the original recipe or in how you copied it. There are two ways to release the pressure -- NPR which is "natural pressure release", and QR which is "quick release". With NPR you just let it decrease on its own, which usually takes 10-15 minutes. With QR you do it "manually", i.e., with your hands (or better yet, with a long handled wooden spoon) and it doesn't take 6-8 minutes unless you do it verrrry slooooowly. So maybe they mean let it go NPR for 6-8 minutes, then finish with QR? Or maybe they do mean to let it out QR and go very slowly. Probably Elaine will see this and she'll know which it is based on the actual recipe. I'm not that knowledgeable yet since I'm still a beginning. But the soup sounds excellent! I can't wait until fall so I can make soup in my pressure cooker. I'd make it now but my dh seems to think we can't eat soup in the summer. I wouldn't mind since the ac is on anyway... But oh well, lol. I'll add this one to my soup list.
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Post by elaine on Aug 26, 2016 13:38:57 GMT
I have not tried this yet, but sounded so good I wanted to share: Albondigas (Mexican Meatball Soup) 1 pound lean ground beef 2 cloves chopped garlic 1/2 onion, chopped 1/2 green bell pepper, chopped 1 egg 1 tbsp dried oregano 1 tsp cumin 1 tsp chili powder For the soup: 4 carrots, chopped 3 cloves garlic, chopped 1/2 onion, chopped 2 tbsp olive oil 1 14.5 oz can diced fire roasted tomatoes 2 32 oz chicken broth 1 tsp salt, or to taste Pepper, to taste 2/3 cup uncooked white rice Cilantro, fresh, for garnish In mixing bowl, add meatball ingredients and mix until blended. Form into small meatballs. Place in refrigerator while you prepare soup ingredients. In Instant Pot, turn to sauté and add olive oil. Add onions and garlic and sauté until translucent. Add carrots and tomatoes. Turn off sauté function. Pour in broth and rice and add meatballs one at a time. Put top on IP and lock in place. Cook on manual (high) for 10 minutes. Let pressure release manually 6-8 minutes - then turn pot off. Open lid carefully and add salt and pepper to taste. Anyone know what "release manually" means???I think that must be a typo, either in the original recipe or in how you copied it. There are two ways to release the pressure -- NPR which is "natural pressure release", and QR which is "quick release". With NPR you just let it decrease on its own, which usually takes 10-15 minutes. With QR you do it "manually", i.e., with your hands (or better yet, with a long handled wooden spoon) and it doesn't take 6-8 minutes unless you do it verrrry slooooowly. So maybe they mean let it go NPR for 6-8 minutes, then finish with QR? Or maybe they do mean to let it out QR and go very slowly. Probably Elaine will see this and she'll know which it is based on the actual recipe. I'm not that knowledgeable yet since I'm still a beginning. But the soup sounds excellent! I can't wait until fall so I can make soup in my pressure cooker. I'd make it now but my dh seems to think we can't eat soup in the summer. I wouldn't mind since the ac is on anyway... But oh well, lol. I'll add this one to my soup list. This one! Soup and a sandwich is a great summer lunch! We have that alternated with BLTs with fresh tomatoes. Yesterday was IP turkey veggie soup for me and IP double celery soup for ds2.
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Post by keknj on Aug 26, 2016 18:45:18 GMT
Successful yogurt!! :Dance: I made it in jars and it appears to be very thick. Do you strain it if you do it in jars? I came up with this elaborate rig (covered each jar in a doubled over coffee filter and masking taped in place; taped the four jars together and placed them upside down in a strainer lined with coffee filters) and have them in the fridge. They've been in there for almost two hours and there's is very little if any whey. Does this sound right? Here's a pic of my contraption:
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Post by gale w on Aug 26, 2016 19:02:43 GMT
I have a pork roast going in my ninja right now. I didn't really follow a recipe-just added about 1.5 cups beef broth, onions and some spices (fox point, garlic, celery seed). We'll be gone all day so when I get home I'll make mashed potatoes or rice pilaf in the IP. Mashed potatoes takes more prep time so it depends on what time we get home. Probably make broccoli in the microwave steamer.
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Post by jenjie on Aug 26, 2016 19:14:07 GMT
I had ds11 taste test my homemade yogurt with the plain Greek yogurt I bought for the starter. I asked him to test for taste and mouth feel.
"I don't like plain yogurt!" Try it anyway. He tastes the store bough yogurt, spits it out and quick grabs a drink. Try mine. "Do I have to?" Yes you have to. He makes a face. Which is better? "Yours both ways. But they both taste like rotten milk!"
😂😂😂
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Post by Skellinton on Aug 26, 2016 22:36:51 GMT
Successful yogurt!! :Dance: I made it in jars and it appears to be very thick. Do you strain it if you do it in jars? I came up with this elaborate rig (covered each jar in a doubled over coffee filter and masking taped in place; taped the four jars together and placed them upside down in a strainer lined with coffee filters) and have them in the fridge. They've been in there for almost two hours and there's is very little if any whey. Does this sound right? Here's a pic of my contraption: It will take longer to strain in the fridge. I am by no means an expert, but I just plopped all my yogurt in the strainer lined with a coffee filter and let it do its thing. After it was strained I put it in the container I bought for it. Did you cook it in the jars in your instant pot?
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lisaknits
Pearl Clutcher
Posts: 4,357
May 28, 2015 16:14:56 GMT
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Post by lisaknits on Aug 26, 2016 22:39:04 GMT
Today I made Elaine's black bean recipe. It turned out wonderfully! I am going to freeze the leftovers in 2-cup amounts for future meals.
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azelizabeth
Shy Member
Posts: 16
Jan 7, 2015 3:47:13 GMT
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Post by azelizabeth on Aug 26, 2016 23:01:53 GMT
Can you post the black bean recipe?
Thanks
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Post by gale w on Aug 26, 2016 23:04:06 GMT
Just got some corn at a booth at a festival. So we'll be having corn on the cob tonight. Now if the dang shuttle bus would pick us up and take us back to our car we can head home.
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Post by blarneygirl on Aug 26, 2016 23:18:13 GMT
The Creamy Tuscan Chicken was a hit here too! The cooking instructions said to do QR at the end, and that made me a little nervous because I thought NPR was needed to keep the chicken moist. Is that only if I had put the chicken on the trivet?
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Post by monklady123 on Aug 26, 2016 23:41:03 GMT
So today I made mac and cheese, just for fun. omg... lolol. "Just for fun"... hahahahahahaha Mid-morning I just got to thinking about mac and cheese, so I made it. The recipe said 4 minutes for the pasta but I always thought the rule for pasta was half what it said on the box, and round down if it was an uneven number. My box said 7 minutes, and since I have trust issues anyway around pasta and vegetables cooked in the IP, lol, I did mine for 3 minutes. Then QR, add milk and cheese, stir for a few minutes, done. The whole time I was thinking "is this all there is to making mac and cheese?" lol. And no boiling water and then draining the pasta. So for dinner we had mac and cheese, leftover beans that I made yesterday, and burgers. Lots of carbs but oh well... I cut up some fruit for dessert so we'd eat something that was more healthy.
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Post by iteach3rdgrade on Aug 27, 2016 0:15:43 GMT
I finally jumped in and made my first meal in my pot (I've made hard boiled eggs a couple of times). Sauteed some onions, garlic and hamburger, then added a jar of pasta sauce, a jar of water and a bag of pasta. Cooked at high pressure 7 minutes and QR. Added a couple handfuls of mozzarella closed up the lid till it melted. It was really good. I'm having left overs for lunch today. I think the only thing I would do differently next time is I would stir in the pasta. Most of it was done, but there were a few pieces that were a little to al dente compared to the rest of the pasta. Overall a success! I tried this tonight, but I used 32 oz. of sauce and water. It was too diluted and I had to heat up more sauce. My noodles were covered and perfect Does anyone have any suggestions? Just less water?
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lisaknits
Pearl Clutcher
Posts: 4,357
May 28, 2015 16:14:56 GMT
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Post by lisaknits on Aug 27, 2016 0:29:28 GMT
Can you post the black bean recipe? Thanks I think that Elaine has written up a recipe, but this is what I used with just a couple of changes:
From Elaine "Rinse a pound dried black beans, pour 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."
I didn't have any dried (or fresh) jalapenos, so I left those out. I added a bay leaf and two smashed cloves of garlic. I first sauted the diced bacon so that it released its grease, then added the Arizona Dreaming spice to help bloom the spices. Then I added everything else. I gave it a good stir and cooked it the same as Elaine suggested.
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Post by Ryann on Aug 27, 2016 1:14:49 GMT
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Post by littlemama on Aug 27, 2016 1:37:16 GMT
Tomorrow night is the BBQ Bacon Meatloaf from pressurecookingtoday.com. The recipe calls for bacon, then she says she uses precooked bacon. To me, those two things are completely different. Should I partially cook my bacon before I lay it over the meatloaf, or will it cook all the way in the time allotted?
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Deleted
Posts: 0
May 19, 2024 21:40:24 GMT
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Post by Deleted on Aug 27, 2016 1:39:50 GMT
I still haven't made yogurt yet For some reason, I feel intimidated. I just need to get over it. Tonight I made Pressure Cooker Summer Italian Chicken. I pinned it a couple of weeks ago, and have been wanting to try it. I thought it was ok (I'd spice/season it up a bit more), but DH really loved it and thought I was nuts with my "meh-it's kind of plain" assessment. So for that reason alone, I'll make it again and just season up my portion. Here's my tip: the Castelvetrano Olives are so worth it. SO much better than regular green olives. I had never tried them before making this dish, and I wish it hadn't taken me so long! I also made risotto (I did the Pancetta & Potato variation at the bottom) and LOVED it. So easy. I had never made risotto before tonight. That instant pot gives me courage, y'all I heard Gordon Ramsey didn't think pressure cooker risotto would be good, but ended up liking it. HA!
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Post by gale w on Aug 27, 2016 3:40:57 GMT
The roast was amazing. I had leftover gravy from the pork chops last night so I heated some of it up for the roast rather than making new gravy. The rice was really good too-I'll post the recipe for that. Corn was excellent. Not as good as before but it's nearing the end of sweet corn season. Here's the rice. This doesn't make a lot but it was enough for our family of 5. I would double it if you feed really hungry people.
Pressure Cooker Simple Rice Pilaf
1/2 tbs butter 1/2 tbs olive oil (I didn't actually measure the oil) 3/4 cup orzo pasta 3/4 cup long grain rice 1-1/2 cups chicken broth 2 tsp fox point seasoning (or sub seasoned salt).
Place the butter and oil in the pot and set on saute. When butter is melted add pasta and rice. Saute for about 5 minutes. Add broth and seasoning. Set for 5 minutes and quick release. I had a couple of crunchy grains so I might let it natural release for 5 minutes or so next time. I think 6 minutes might be too much.
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Post by elaine on Aug 27, 2016 4:09:23 GMT
Tomorrow night is the BBQ Bacon Meatloaf from pressurecookingtoday.com. The recipe calls for bacon, then she says she uses precooked bacon. To me, those two things are completely different. Should I partially cook my bacon before I lay it over the meatloaf, or will it cook all the way in the time allotted? I just got home from a Redskins Game - no cooking for me this evening. Anyhow, I'm going to make this tomorrow night too. I bought the ingredients this morning. You should cook your bacon all the way - not so it is crunchy, but nice and brown. I think it is more to hold your loaf in place/shape than make it moist, like it does when you bake a meatloaf with bacon on top. If you don't cook it to brown before you use it in the meatloaf, it will still be pale and not very appetizing, I think, when it is done.
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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 27, 2016 4:12:37 GMT
I just got home from a Redskins Game - no cooking for me this evening. Cool beans! You saw them win (almost give it away!)
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Post by elaine on Aug 27, 2016 4:16:49 GMT
I just got home from a Redskins Game - no cooking for me this evening. Cool beans! You saw them win (almost give it away!) Yes! We stayed until the very end. It was a present to ds1 for getting good grades in the spring semester. He loved it.
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