|
Post by elaine on Sept 2, 2016 14:35:55 GMT
Does anyone have trouble with the venting/steaming lever? Mine appears to be very sensitive. I ended up throwing out 4 eggs last night because I couldn't get it up to pressure. It got hot, but then nothing. This morning I did a water test and it wasn't doing anything, then I wiggled the vent and lo and behold it started working. I think mine might actually be backwards...like the sealing is actually venting. Ugh. I really want to make meatballs and pasta today, so I will give it a wiggle! The vent lever piece comes off for cleaning. It may be that yours wasn't seated all the way back onto the pipe it sits on and when you wiggled it, it actually sat down. Also, the way the lever comes off is if you turn it beyond sealing - it lifts up a bit - so be careful that you aren't turning it too far to the back when you are trying to seal your pot.
|
|
Deleted
Posts: 0
May 20, 2024 19:41:34 GMT
|
Post by Deleted on Sept 2, 2016 15:55:20 GMT
I am having a little buyer's remorse - more about "did I pick the right one ? " vs "why the hell did I buy that?" I bought the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker. Should I send it back when it's delivered and get the 7 in 1? Can you make yogurt in the 6 w/out the yogurt setting? Not that I have EVER made yogurt. But I have a serious case of FOMO.
|
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Sept 2, 2016 16:02:45 GMT
My chicken last night was divine. My DH ate 4 drumsticks lol.
Late last night, I developed some kind of stomach bug, ugh, and today I feel like dog doo....guess it's take out night for the family and I will stick to tea and toast. Blergh
|
|
|
Post by bbkeef on Sept 2, 2016 17:50:17 GMT
Elaine I still don't know what I'm doing wrong! I've got the pot half full with meatballs and pasta and I can't get the thing up to pressure. I double checked the valve thingy and made sure it's clean, shrunk my ring in the freezer and nothing, nada. I couldn't even get saute to work until I took the inner pot out. Then it got hot. I'm frustrated because I've done everything I can, but the water test worked this morning! I've googled, youtubed, etc. Next up calling the 1-800 number. I guess I'm cooking the pasta on the stove. I've only used this thing 4 times and I'm pretty technical. It's not me, it's the pot!
|
|
|
Post by elaine on Sept 2, 2016 18:12:18 GMT
I am having a little buyer's remorse - more about "did I pick the right one ? " vs "why the hell did I buy that?" I bought the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker. Should I send it back when it's delivered and get the 7 in 1? Can you make yogurt in the 6 w/out the yogurt setting? Not that I have EVER made yogurt. But I have a serious case of FOMO. You can't make yogurt in the 6 in 1, but you can do everything else. If you WANT to make yogurt in your IP, then send it back and get the 7 in 1. If you aren't sure you will ever make yogurt, stick with what is coming. You can always ask for a 7 in 1 for Christmas if you find yourself loving it so much that you want to try your hand at yogurt. Since making yogurt ties up the pressure cooker for 12 hours, a second IP comes in handy.
|
|
|
Post by elaine on Sept 2, 2016 18:17:13 GMT
Elaine I still don't know what I'm doing wrong! I've got the pot half full with meatballs and pasta and I can't get the thing up to pressure. I double checked the valve thingy and made sure it's clean, shrunk my ring in the freezer and nothing, nada. I couldn't even get saute to work until I took the inner pot out. Then it got hot. I'm frustrated because I've done everything I can, but the water test worked this morning! I've googled, youtubed, etc. Next up calling the 1-800 number. I guess I'm cooking the pasta on the stove. I've only used this thing 4 times and I'm pretty technical. It's not me, it's the pot! How frustrating! If you added water to your pasta, meatballs and sauce and know that it is covering the bottom of the pan, and it still won't heat, then I think you have a defective IP. I wish I were there to help, or just support you through the 1-800 call.
|
|
|
Post by gale w on Sept 2, 2016 19:53:39 GMT
I am having a little buyer's remorse - more about "did I pick the right one ? " vs "why the hell did I buy that?" I bought the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker. Should I send it back when it's delivered and get the 7 in 1? Can you make yogurt in the 6 w/out the yogurt setting? Not that I have EVER made yogurt. But I have a serious case of FOMO. You can't make yogurt in the 6 in 1, but you can do everything else. If you WANT to make yogurt in your IP, then send it back and get the 7 in 1. If you aren't sure you will ever make yogurt, stick with what is coming. You can always ask for a 7 in 1 for Christmas if you find yourself loving it so much that you want to try your hand at yogurt. Since making yogurt ties up the pressure cooker for 12 hours, a second IP comes in handy. There were instructions to make it in the 6 in 1 but they seemed pretty complicated. I was going to make this recipe tonight but dh wants chipotle so I'll make it tomorrow.
|
|
|
Post by sawwhet on Sept 2, 2016 21:37:27 GMT
I'm going to attempt a cheesecake tonight and use it for dessert tomorrow. Any pro tips?
|
|
|
Post by elaine on Sept 2, 2016 21:46:00 GMT
I'm going to attempt a cheesecake tonight and use it for dessert tomorrow. Any pro tips? I do cover mine with foil so that water doesn't condense on the surface. Run a butter knife around the edge after you take it out, it should help prevent cracking as it cools. Most at of All: ENJOY!!!
|
|
|
Post by blarneygirl on Sept 2, 2016 22:35:12 GMT
My IP has been sitting lonely and idle while I tried out Martha & Marley Spoon delivery service. To make up for that, I cooked both a spaghetti squash and butternut squash that have been hanging around. From there they became vegetable risotto (mixing in fresh spinach in at the end). That butternut squash was so cooked, it no longer cubed for the sauté portion, which is what I was hoping for. It wanted to be really creamy!
|
|
Deleted
Posts: 0
May 20, 2024 19:41:34 GMT
|
Post by Deleted on Sept 2, 2016 22:44:49 GMT
Also can I carmelize onions in the instant lot? I just saw this mentioned on the FB Instant Pot community, and people were doing it. One guy was doing tons at once, then (I think) freezing them for later use. I haven't tried a souffle in the IP, but have done a crustless quiche. The quiche came out very good. Not sure if a souffle would work b/c of all the steam and moisture, and covering the dish wouldn't work b/c souffles puff up so much higher than the rim of the dish. I've done them in ovens and they're not really hard to do, but I wait until fall or winter b/c the oven heats up the kitchen so much in spring and summer.
|
|
Deleted
Posts: 0
May 20, 2024 19:41:34 GMT
|
Post by Deleted on Sept 2, 2016 22:55:12 GMT
I'm going to attempt a cheesecake tonight and use it for dessert tomorrow. Any pro tips? I just made my first cheesecake last night and had some for dessert tonight. My recipe said to cover the bottom of the pan tightly with foil, put the bottom back in, and then spray the inside with cooking spray. I did all this and cleanup has been easy. (I have the Fat Daddio 7" pan with the removable base). The cooking part is so easy and quick, but it's hard to wait so long for it set up in the fridge DD picked Oreo cheesecake, and it's good, but I'm not really much of an oreo fan and don't really like chocolate cheesecake, so I'm just meh on it. The cheesecake part is really good though, so I think I'm going to try a regular New York style cheesecake or maybe a blackberry swirl cheesecake tonight and leave the oreo for DD and her friends. I do really like the size of the cheesecake pan. When I unpacked it, it seemed so tiny, but it's great not to have a huge, honking-big cheesecake sitting around
|
|
|
Post by Lexica on Sept 3, 2016 14:26:56 GMT
I made my second batch of Greek yogurt last night. OMG, it is so yummy and creamy. I use Homogenized milk which is about $4.27 for 4 L (Canada is expensive). It makes roughly 12 cups once strained. But, 2 cups (or 500ml) of Greek yogurt is about $3.99 so it would cost about $23.94 to buy that much Greek yogurt!! Great savings and it so good. I like to add a bit of local honey and some fruit. My kids love this yogurt. I may try the chicken and dumplings recipe in the next few days. I am having my yogurt and blueberries with a little honey for my breakfast right now! I could eat this every morning. I went to Costco yesterday and picked up some meats for the first time in forever. I usually buy their rotisserie chickens, but I haven't made a meat dish since my son lived at home. I picked up a big tray of pork chops and a big package of chuck roast. I have been craving my mom's Hawaiian roast that she made with a chuck roast, and then I saw an interesting recipe for the pork chops with spiced apples. I am separating everything into airtight bags today for the freezer since it will take me some time to go through all that. I also picked up a roast chicken, so I will probably make some vegetables to go with it for tonight. I want to make the rice pudding that I keep seeing mentioned by everyone here. I also really like tapioca pudding. Has anyone tried that yet? SaveSave
|
|
|
Post by Lexica on Sept 3, 2016 14:45:31 GMT
I'm going to attempt a cheesecake tonight and use it for dessert tomorrow. Any pro tips? I just made my first cheesecake last night and had some for dessert tonight. My recipe said to cover the bottom of the pan tightly with foil, put the bottom back in, and then spray the inside with cooking spray. I did all this and cleanup has been easy. (I have the Fat Daddio 7" pan with the removable base). The cooking part is so easy and quick, but it's hard to wait so long for it set up in the fridge DD picked Oreo cheesecake, and it's good, but I'm not really much of an oreo fan and don't really like chocolate cheesecake, so I'm just meh on it. The cheesecake part is really good though, so I think I'm going to try a regular New York style cheesecake or maybe a blackberry swirl cheesecake tonight and leave the oreo for DD and her friends. I do really like the size of the cheesecake pan. When I unpacked it, it seemed so tiny, but it's great not to have a huge, honking-big cheesecake sitting around Seeing your post about cheesecake reminds me that I STILL have not received the cheesecake pan and another one that I ordered the day I ordered the Instant Pot. I'd better go see whether they say it was delivered or not. It sure never made it to me, but I have gotten other people's ordered before so someone may have my cheesecake pan. SaveSave
|
|
|
Post by Skellinton on Sept 3, 2016 15:06:21 GMT
blarneygirlI am just wondering why you didn't cube the butternut and saute afterwards? Once butternut squash is cooked it is impossible to work with. I always cut mine in its desired shape first, then cook.
|
|
|
Post by blarneygirl on Sept 3, 2016 16:18:31 GMT
blarneygirl I am just wondering why you didn't cube the butternut and saute afterwards? Once butternut squash is cooked it is impossible to work with. I always cut mine in its desired shape first, then cook. The squash is so hard for me to cut in its fresh state. My hands get stiff and tired. If I want roasted butternut squash soup, I just steam it a little to make it easier to cut before I put it in the oven, but I didn't feel like going through the extra step last night, so I steamed it a little extra so it was really soft. Also, I wanted it more creamy in my risotto rather than chunky.
|
|
Deleted
Posts: 0
May 20, 2024 19:41:34 GMT
|
Post by Deleted on Sept 3, 2016 20:04:19 GMT
Lexica, I hope you find out what happened to your cheesecake pan. I made the blackberry swirl cheesecake and we'll have that tonight. Tonight's dinner will be cavatini. Does anyone remember when Pizza Hut used to have that? Rotini noodles, sauce, sausage, pepperoni, onions, green peppers, and mozzarella cheese. It's been years and years since we had that, so I'm looking forward to it. My yogurt strainer came, so I'm going to try yogurt again sometime this week. DH just finished the weekend project I asked him to do-woohoo! My kitchen (old) only had plugs in two really inconvenient spots. I asked him to run some power strips up under the cabinets, so that I can plug things in closer to the stove and most of the counter space. I'm jazzed b/c now I can use my IP on the stovetop and do quick releases under the range hood. I also think my IP will live on the stovetop, since I've pretty much abandoned stove and oven cooking-until things cool down, at least.
|
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Sept 3, 2016 21:01:18 GMT
Lexica , I hope you find out what happened to your cheesecake pan. I made the blackberry swirl cheesecake and we'll have that tonight. Tonight's dinner will be cavatini. Does anyone remember when Pizza Hut used to have that? Rotini noodles, sauce, sausage, pepperoni, onions, green peppers, and mozzarella cheese. It's been years and years since we had that, so I'm looking forward to it. My yogurt strainer came, so I'm going to try yogurt again sometime this week. DH just finished the weekend project I asked him to do-woohoo! My kitchen (old) only had plugs in two really inconvenient spots. I asked him to run some power strips up under the cabinets, so that I can plug things in closer to the stove and most of the counter space. I'm jazzed b/c now I can use my IP on the stovetop and do quick releases under the range hood. I also think my IP will live on the stovetop, since I've pretty much abandoned stove and oven cooking-until things cool down, at least. Be very, very careful putting it on the stove. People have accidentally turned on a burner and melted their pot. It's happened to lots on the FB group. They all said the same thing " but I was careful and never thought it would happen to me! "
|
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Sept 3, 2016 21:02:11 GMT
I am doing two pork tenderloins tonight. They smell amazing. I marinated them with my homemade sauce I use. Can't wait to eat.
|
|
|
Post by blarneygirl on Sept 3, 2016 21:07:38 GMT
I am doing two pork tenderloins tonight. They smell amazing. I marinated them with my homemade sauce I use. Can't wait to eat. How long are you cooking them? (NPR? QR?) I wanted to make them this weekend, but the supermarket only had pre seasoned, and I like to do my own. I had such a taste for it too!
|
|
Deleted
Posts: 0
May 20, 2024 19:41:34 GMT
|
Post by Deleted on Sept 3, 2016 21:20:09 GMT
Lexica , I hope you find out what happened to your cheesecake pan. I made the blackberry swirl cheesecake and we'll have that tonight. Tonight's dinner will be cavatini. Does anyone remember when Pizza Hut used to have that? Rotini noodles, sauce, sausage, pepperoni, onions, green peppers, and mozzarella cheese. It's been years and years since we had that, so I'm looking forward to it. My yogurt strainer came, so I'm going to try yogurt again sometime this week. DH just finished the weekend project I asked him to do-woohoo! My kitchen (old) only had plugs in two really inconvenient spots. I asked him to run some power strips up under the cabinets, so that I can plug things in closer to the stove and most of the counter space. I'm jazzed b/c now I can use my IP on the stovetop and do quick releases under the range hood. I also think my IP will live on the stovetop, since I've pretty much abandoned stove and oven cooking-until things cool down, at least. Be very, very careful putting it on the stove. People have accidentally turned on a burner and melted their pot. It's happened to lots on the FB group. They all said the same thing " but I was careful and never thought it would happen to me! " Thanks for the warning. Most of my kitchen accidents seem to be spills or massive splatters, but there was an epic pop-tart in the toaster incident with the kids and DH. Once things cool down and we're ready to use the stove and oven again, it will probably go back to living on the counter. I also have a really large piece of butcher-block type wood that I was planning on putting underneath the IP while it's living on the stove. I use it a lot anyway to maximize counter space when I'm chopping lots of stuff or cooking bigger, holiday-type meals, so I'm usually pretty good about checking the stove before anything gets turned on. It's still nice to have that reminder to watch out! I think I would cry if anything happened to that pot . . . and I'd be online ordering another one within minutes!
|
|
|
Post by gale w on Sept 3, 2016 22:57:52 GMT
pork chops w/ potatoes and carrots tonight. The one I posted the link to earlier in the thread. Hope it turns out.
I also made peach upside down cake (we have a peach tree and this is the first year we've gotten enough peaches to make things with them!). I used my oven for that. I know, I know.
|
|
|
Post by Skellinton on Sept 4, 2016 1:43:06 GMT
Can any share an online source directive yogurt strainer like Elaine uses? I checked 4 of our local Asian stores, including one large chain one and no one had a strainer. TIA
|
|
|
Post by Skellinton on Sept 4, 2016 1:45:51 GMT
blarneygirlGotcha, I have a super sharp chefs knife I use when cutting butternut squash, so even though it is not the softest thing to cut I can manage with that one specific knife. I think my fAvorite dish in the ip is butternut squash risotto. Which recipe do you use?
|
|
|
Post by ToniW on Sept 4, 2016 1:48:14 GMT
Question: when you make the pulled pork or any roast, I know you have to have the liquid in the pot, but does the roast sit in the bottom of the pot or does it sit on the trivet?
ETA: Never mind. I made it without the trivet. Came out yummy!
TIA!
|
|
|
Post by elaine on Sept 4, 2016 4:12:19 GMT
Can any share an online source directive yogurt strainer like Elaine uses? I checked 4 of our local Asian stores, including one large chain one and no one had a strainer. TIA This is the closest thing I can find online
People use them to strain a variety of edibles, so they are food-safe.
|
|
|
Post by blarneygirl on Sept 4, 2016 5:09:19 GMT
blarneygirl Gotcha, I have a super sharp chefs knife I use when cutting butternut squash, so even though it is not the softest thing to cut I can manage with that one specific knife. I think my fAvorite dish in the ip is butternut squash risotto. Which recipe do you use? Yes, that's really my very favorite IP recipe right now. I've only had this thing since the Prime Day sale, but I've made it 4 times now! I put different veggies in, but always the butternut squash. This is the recipe I always springboard from (I'm sorry, I haven't learned how to make a nice link!) makerealfood.com/2014/07/15/butternut-squash-risotto-rice-cooker-instant-pot-vegangluten-free/
|
|
|
Post by gale w on Sept 4, 2016 6:14:20 GMT
The pork chops were amazing. The recipe said to put the chops in the bottom and the potatoes and carrots on top but every other similar recipe said the chops should be on top. I put them on top and am happy I did. I don't care for cooked carrots but these were pretty good and I think it was because they cooked in the sauce.
|
|
|
Post by anonrefugee on Sept 4, 2016 8:53:49 GMT
@ilovecookies did you wrap foil all around the bottom insert of the springform pan? I haven't heard this tip.
Removing the cheesecake from the bottom is the toughest part of IP cheesecake cooking!
|
|
|
Post by blarneygirl on Sept 4, 2016 17:22:00 GMT
Oh, well heck. I just ordered a second liner, and was hoping to get a silicone lid or 2 to go with it. They are OOS and no idea if it will return. I should have bought them when I first saw them! Going to get through a few meals today in prep for work next week!
|
|