jayfab
Drama Llama
procastinating
Posts: 5,521
Jun 26, 2014 21:55:15 GMT
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Post by jayfab on Aug 28, 2016 20:38:48 GMT
OMG. I'm trying a roast but the thing is intimidating. I'm skeerd! The instructions are so not clear.
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Post by elaine on Aug 28, 2016 20:53:47 GMT
OMG. I'm trying a roast but the thing is intimidating. I'm skeerd! The instructions are so not clear. How can we help?
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Post by scraplette on Aug 28, 2016 21:48:36 GMT
I made a fantastic red beans and rice from the Cooking Light pressure cooker cookbook. Fabulous and so fast! That sounds like one I need to try! Is this close? LINKPressure Cooker Red Beans and Rice Ingredients Unlock Grocery List! 1 lb. dried red beans 1 lb. andouille ( we used chorizo ) 1 ham hock 2 cloves garlic 2 T. olive oil 1 large onion 1 medium red bell pepper 3 celery stalks 3 T.parsley flakes 1 t. cumin 4 C. chicken stock 3 cups cooked rice Directions Brown onion and garlic for 5 mins. Add remaining ingredients. Place lid on the cooker. Lock lid. Select Stew mode. Cook for 30 min. Does InstaPot have a Stew mode?
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jayfab
Drama Llama
procastinating
Posts: 5,521
Jun 26, 2014 21:55:15 GMT
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Post by jayfab on Aug 28, 2016 22:33:22 GMT
OMG. I'm trying a roast but the thing is intimidating. I'm skeerd! The instructions are so not clear. How can we help? Thanks. I wasn't able to change the time for a roast. But it was perfect on the 35 minutes it automatically set at. I watched some you tubes while it was cooking and that helped. I think I understand how to change the time now. AND Holy Toledo it was delicious! So tender. I even made gravy because of watching youtube and I rarely make gravy. Thanks again!
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Post by elaine on Aug 28, 2016 22:49:47 GMT
I made a fantastic red beans and rice from the Cooking Light pressure cooker cookbook. Fabulous and so fast! That sounds like one I need to try! Is this close? LINKPressure Cooker Red Beans and Rice Ingredients Unlock Grocery List! 1 lb. dried red beans 1 lb. andouille ( we used chorizo ) 1 ham hock 2 cloves garlic 2 T. olive oil 1 large onion 1 medium red bell pepper 3 celery stalks 3 T.parsley flakes 1 t. cumin 4 C. chicken stock 3 cups cooked rice Directions Brown onion and garlic for 5 mins. Add remaining ingredients. Place lid on the cooker. Lock lid. Select Stew mode. Cook for 30 min. Does InstaPot have a Stew mode? I don't know. Just start with sauté for browning onion and garlic. Then set it for High Pressure for 30 minutes. I'd probably let it naturally release pressure for 10 minutes, since there are the beans, and then use quick release after the 10 minutes is up.
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Post by elaine on Aug 28, 2016 22:50:44 GMT
Thanks. I wasn't able to change the time for a roast. But it was perfect on the 35 minutes it automatically set at. I watched some you tubes while it was cooking and that helped. I think I understand how to change the time now. AND Holy Toledo it was delicious! So tender. I even made gravy because of watching youtube and I rarely make gravy. Thanks again! YAY!!! I'm so happy that you took the plunge and jumped right in. There is no looking back, I'll warn you.
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Post by SockMonkey on Aug 28, 2016 22:51:45 GMT
There's a Meat/Stew mode on the IP. I don't know what it does. I just went and looked at it. Haha!
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Aug 28, 2016 22:52:56 GMT
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,273
Jun 29, 2014 3:29:30 GMT
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Post by keithurbanlovinpea on Aug 28, 2016 22:58:18 GMT
Thanks. I wasn't able to change the time for a roast. But it was perfect on the 35 minutes it automatically set at. I watched some you tubes while it was cooking and that helped. I think I understand how to change the time now. AND Holy Toledo it was delicious! So tender. I even made gravy because of watching youtube and I rarely make gravy. Thanks again! YAY!!! I'm so happy that you took the plunge and jumped right in. There is no looking back, I'll warn you. Similar... the recipe I used started with cooking the beans, then draining them and setting aside. Brown some andouille on saute, add in onion, garlic, celery, and poblano pepper. Cook until soft, then add a can of beer and bring to a boil. Add in 4 cups chicken stock, bay leaves, red pepper, and the beans. Simmer for 10 minutes. I thickened mine with some cornstarch. Serve over rice.
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Post by Crack-a-lackin on Aug 28, 2016 23:10:41 GMT
Can someone tell me how to make baked potatoes please? I can't find the previous recipe and there are too many variations online. I don't have a trivet, do I need one? And if anyone has a link to a roast recipe I'd appreciate that too Thanks!
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Post by elaine on Aug 29, 2016 0:07:40 GMT
Can someone tell me how to make baked potatoes please? I can't find the previous recipe and there are too many variations online. I don't have a trivet, do I need one? And if anyone has a link to a roast recipe I'd appreciate that too Thanks! Your Instant Pot came with a trivet - the rack thing with the handles. There is a one pot beef roast in the cookbooklet that came with the pot. Here's a link to that recipe online at hippressurecooking.
Here's a link to Baked Potatoes
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Post by elaine on Aug 29, 2016 0:11:10 GMT
I had a mini-emergency yesterday, so didn't make dinner. Tonight I made the BBQ Bacon Meatloaf in one IP and fresh mashed potatoes in the other IP. Frozen peas were cooked in the microwave. I made extra mashed potatoes thinking that the boys and I could have leftover meatloaf for lunch. Ha! Between two teenage boys who each had thirds and my husband who had seconds, every bite of that 2 pounds of ground beef meatloaf has been consumed. I'm so sad because I wanted leftovers! Meatloaf in the pressure cooker is the serious bomb.
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Deleted
Posts: 0
May 19, 2024 21:16:57 GMT
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Post by Deleted on Aug 29, 2016 0:22:00 GMT
I made yogurt last night. The actual yogurt making went fine and was very easy. I'm having problems with the straining I used a fine mesh strainer that I use for rinsing rice and put a coffee filter in it. My problem is kind of two-fold. First, I can't put much in before it hits the top of the coffee filter, and then runs everywhere, getting into the whey in the bottom container. It seems to do ok with straining the yogurt that's on the bottom, but the stuff on the top is still very thin. Should I be stirring? That also seems to make a big mess. I've had some straining since very early this morning, and I can't seem to scoop out the thicker stuff on the bottom without making a huge mess. Am I trying to strain too much at once? I'd say there's definitely less than two cups in the strainer I'm a yogurt failure
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Post by Crack-a-lackin on Aug 29, 2016 0:33:27 GMT
Can someone tell me how to make baked potatoes please? I can't find the previous recipe and there are too many variations online. I don't have a trivet, do I need one? And if anyone has a link to a roast recipe I'd appreciate that too Thanks! Your Instant Pot came with a trivet - the rack thing with the handles. There is a one pot beef roast in the cookbooklet that came with the pot. Here's a link to that recipe online at hippressurecooking.
Here's a link to Baked PotatoesThanks for the links. I should have mentioned I'm slumming it with a regular ole pressure cooker, I didn't buy an IP (yet!) I have the chile verde finishing up right now and my house smells like a Mexican restaurant
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IAmUnoriginal
Pearl Clutcher
Posts: 2,894
Jun 25, 2014 23:27:45 GMT
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Post by IAmUnoriginal on Aug 29, 2016 0:50:22 GMT
YDS asked for "real chicken" (meaning not in nugget form) when we were planning meals for the week. I made stock right after lunch and had it jarred up by dinner time. I've done a couple chickens but hadn't taken the to make stock yet. It is so tasty! Sunday night is DH's night to plan dinner, so the IP was off duty.
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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 29, 2016 1:43:01 GMT
Ooo eee! I made an IP pot roast today and I am soooo impressed with myself! lol - It was fall apart, melt in your mouth tender. The potatoes and carrots were the perfect doneness for us - soft but not mushy. It could've used a bit more flavor - we're used to the one with the dry onion soup mix - but overall it was really good. I just used s&p on the meat, browned it, added homemade beef broth and a quartered onion and cooked it on manual HP for 65 mins; NPR for 10 mins, then QR. Kept it warm in the oven while I did the veggies for 5 mins, manual HP, 10 NPR and QR. Then made gravy with the resulting juices.
I might use the onion soup mix next time but the times and textures worked perfectly for us.
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Aug 29, 2016 13:59:15 GMT
I made yogurt last night. The actual yogurt making went fine and was very easy. I'm having problems with the straining I used a fine mesh strainer that I use for rinsing rice and put a coffee filter in it. My problem is kind of two-fold. First, I can't put much in before it hits the top of the coffee filter, and then runs everywhere, getting into the whey in the bottom container. It seems to do ok with straining the yogurt that's on the bottom, but the stuff on the top is still very thin. Should I be stirring? That also seems to make a big mess. I've had some straining since very early this morning, and I can't seem to scoop out the thicker stuff on the bottom without making a huge mess. Am I trying to strain too much at once? I'd say there's definitely less than two cups in the strainer I'm a yogurt failure I think your strainer might be too fine. I use a regular old big pasta colander, line it with coffee filters, and then plop that on top of a large pot. It drains very fast this way, in about an hour its all done. I make 1 gallon of milk at time of yogurt. I wind up with about 2-3 cups of whey. Hope this helps!
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Post by elaine on Aug 29, 2016 14:18:52 GMT
I made yogurt last night. The actual yogurt making went fine and was very easy. I'm having problems with the straining I used a fine mesh strainer that I use for rinsing rice and put a coffee filter in it. My problem is kind of two-fold. First, I can't put much in before it hits the top of the coffee filter, and then runs everywhere, getting into the whey in the bottom container. It seems to do ok with straining the yogurt that's on the bottom, but the stuff on the top is still very thin. Should I be stirring? That also seems to make a big mess. I've had some straining since very early this morning, and I can't seem to scoop out the thicker stuff on the bottom without making a huge mess. Am I trying to strain too much at once? I'd say there's definitely less than two cups in the strainer I'm a yogurt failure I use a rice/cooking oil strainer that looks like this: I then flatten out a round coffee filter and it just covers all the mesh at the bottom. I put each over a big bowl. I have two of these and each holds 1/2 gallon of yogurt. I strain for 2-4 hours on the counter, or 6-8 hours in the fridge. I get about 5 cups - 1 quart + 1 cup - of whey per gallon of milk. I buy my strainers for $3.00 at our local Asian Supermarket. If you don't have any of those, you could buy something like this: Look for something with solid sides, so you can fill it up. Leave the yogurt alone while straining - don't stir - and it will do its thing. Yes, when you stop straining the bottom will be thicker, but once it all firms up in the fridge and is stirred, it will all even out. If you are set on straining in a traditional strainer with holes all the way up the sides, then get some cheesecloth/cheese makers muslin, fold it/use double thickness, and line the strainer so that all the holes are covered.
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Post by monklady123 on Aug 29, 2016 14:25:24 GMT
I've been without a car since Friday. Could have used my dh's to go to the grocery over the weekend but I didn't. I'm spoiled by being able to shop on weekdays so I hate going on the weekend. So I looked around and in the freezer to try to decide what I could make for dinner. I have several things frozen from other recipes I've made in the IP over the past few weeks, but I'm saving those for a rainy day -- i.e., when I'm back to subbing and on call again at the hospital. But then I thought hey I have arborio rice still, from that rice pudding (which I've made THREE times already) . So I'm going to do risotto in honor of Gordon Ramsey who didn't think it would work in the pressure cooker. hehehehe I have nothing much to put in it -- one recipe that sounds yummy is with shrimp but I don't have any. So I'll make the basic risotto and maybe toss in some peas or cut up zucchini, then cook up some salmon (the HUGE Costco packs, I cut them up into two-person servings and freeze). I could do the salmon in the IP I guess...has anyone cooked fish in there? I'm afraid it will overcook since it really doesn't take long on the stove. My usual way of cooking it on the stove is to put it in a pan with some broth and lemon juice, maybe some spices, and then when the liquid just starts boiling I take the pan off the burner, cover it, and let it sit. Also, before I went out to walk the dog this morning I put some steel cut oats in the IP along with a chopped up apple that was on its way to being thrown away. Came back from the dog walk and my breakfast was ready. Sure beats stirring those darn oats for half an hour on the stove. haha like I ever did that anyway. Nope, I'd just make the minute kind in the microwae. But these steel cut oats are SO MUCH better.
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Post by mtscrapper on Aug 29, 2016 14:43:16 GMT
I used the IP for when my daughter and her friends came over on Saturday for the homecoming dance (kind of early for homecoming here, but whatever). She bought stuff to make meatballs and pasta. She didn't have much time to actually make it so I just threw everything in the IP, so convenient!
I also made a pork roast on Sunday, just cooked it to be pulled pork so I can use it for other meals this week. Both my husband and son (23) had eyes-roll-back-in-their head moments when they first tasted it. I'd say it was a success. I didn't season it with much (just onions and salt) since I wanted to use it for other things this week, but still very tasty.
Also, I have a question. When doing NPR, doesn't the IP usually count up after it has finished with the pressure cycle? I wasn't home to witness when the pork roast was done (came home 15 mins after it was scheduled to be done), so I was surprised not to see it counting up. That is the first time I have used NPR, so I don't know for sure, but after watching a lot of Youtube videos, I thought that is what it is supposed to do.
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Post by elaine on Aug 29, 2016 14:46:02 GMT
I used the IP for when my daughter and her friends came over on Saturday for the homecoming dance (kind of early for homecoming here, but whatever). She bought stuff to make meatballs and pasta. She didn't have much time to actually make it so I just threw everything in the IP, so convenient! I also made a pork roast on Sunday, just cooked it to be pulled pork so I can use it for other meals this week. Both my husband and son (23) had eyes-roll-back-in-their head moments when they first tasted it. I'd say it was a success. I didn't season it with much (just onions and salt) since I wanted to use it for other things this week, but still very tasty. Also, I have a question. When doing NPR, doesn't the IP usually count up after it has finished with the pressure cycle? I wasn't home to witness when the pork roast was done (came home 15 mins after it was scheduled to be done), so I was surprised not to see it counting up. That is the first time I have used NPR, so I don't know for sure, but after watching a lot of Youtube videos, I thought that is what it is supposed to do. Yes, it should have started counting up unless someone hit the cancel button. Check to see if it continues and then, if it does, see if you can exchange it through Amazon.
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Post by mtscrapper on Aug 29, 2016 14:51:03 GMT
Also, another thing. If anyone was looking for the Fat Daddio's cheesecake pan, Amazon has them in stock again. I wanted to try a cheesecake, so I'm excited to get this on Wednesday.
ETA: It looks like they are out of stock again. I'm glad I got in on this shipment.
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Post by jenjie on Aug 29, 2016 14:55:13 GMT
This time when I made yogurt I strained it in Bounty paper towels. I have a mesh strainer that I put over my second inner pot.
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Post by jenjie on Aug 29, 2016 14:56:49 GMT
Reheating the chicken tacos I made tonight. It's still a frozen block. Remind me. Add water and how long should I set pressure? It's a lot of meat, probably fills the pot halfway. Can I just add another jar of picante sauce instead of water?
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imsirius
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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 29, 2016 16:44:40 GMT
Attempting an inside round roast tonight. Going to season with Montreal steak spice and garlic. Will use a cup of beef broth for the liquid. Is that enough? Going to put carrots and onion on the bottom too.
Also the roast is about 3.5 pounds. Can I keep it whole?
Will do my mash on the stove.
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Post by gale w on Aug 29, 2016 17:15:44 GMT
DD goes to dance tonight until 8:30. So I'm going to make beans w/ leftover sausage in the IP and leave it on keep warm until we get home. It worked out well last time doing this.
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Post by elaine on Aug 29, 2016 19:27:46 GMT
Reheating the chicken tacos I made tonight. It's still a frozen block. Remind me. Add water and how long should I set pressure? It's a lot of meat, probably fills the pot halfway. Can I just add another jar of picante sauce instead of water? I think that another jar of sauce should be fine. Don't know about the time, though! Attempting an inside round roast tonight. Going to season with Montreal steak spice and garlic. Will use a cup of beef broth for the liquid. Is that enough? Going to put carrots and onion on the bottom too. Also the roast is about 3.5 pounds. Can I keep it whole? Will do my mash on the stove. i think 1 cup should probably be fine. Whole is okay too as long as it fits as is!
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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 29, 2016 19:30:19 GMT
Thanks Elaine!
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Deleted
Posts: 0
May 19, 2024 21:16:57 GMT
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Post by Deleted on Aug 29, 2016 19:31:00 GMT
I've got rice pudding in the works right now. Waiting for the natural pressure release, then adding the milk/eggs. I'm so excited! No one in my family has ever tried rice pudding but me. It's going to be a total bummer if they don't like it and I have to eat it all myself.
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Post by elaine on Aug 29, 2016 19:39:10 GMT
Hey, monklady123, Giant has whole briskets on sale right now for $1.99 per pound! I bought a large 12 pound one for $24 and cut it into three 4-pound pieces. 2 of them I will be able to make into briskets I can slice and serve, the third piece has so much fat marbled in that I'll use it to make some sort of pulled beef, like barbacoa. So, if you interested in trying brisket, now might be the time!
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