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Post by elaine on Sept 7, 2016 10:16:43 GMT
Good morning, everyone! Here is our new thread for the week!
Today will only be Southern Style Green Beans and Baked Potatoes in the IP. I am grilling steaks for the main course.
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Post by monklady123 on Sept 7, 2016 11:07:23 GMT
I just put my steel cut oats in the IP, along with a chopped up apple. Heading out to walk my dog and when I get back my breakfast will be waiting. Seriously, this IP is worth it for steel cut oats alone.  |
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Post by littlemama on Sept 7, 2016 11:08:08 GMT
I think I will make either Shredded Beef Enchiladas or Beef with Broccoli this weekend. Both take too much time for weekdays.
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Post by peajays on Sept 7, 2016 12:02:59 GMT
Yesterday afternoon I whipped up half a batch of Elaine's black beans recipe, and a batch of rice with some taco seasoning mixed in. Made a quick late lunch for me and dinner for dh when he got home for dinner (I was at work). He really liked it but said "where's the meat?" Lol...so maybe next time I'll have some shredded chicken or pork to add to the mix.
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Post by Rainy_Day_Woman on Sept 7, 2016 12:37:16 GMT
Yesterday was one of those awful no good busy days, that was too much for even the Instant Pot. I sent DH and DD to a restaurant and the little one and I had toast and peanut butter  My mom got one, and is now obsessed. Lol. Tonight, I am hoping to make Taiwanese Beef Noodle soup. I haven't adapted it to the IP yet but it shouldn't be hard. I have been craving some coconut Thai curry soup so I have to find a recipe for that. Something about the smell of September in Canada, all I want it soup. It's still quite hot but my body just screams that Autumn has arrived! |
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scrappert
Prolific Pea
RefuPea #2956
Posts: 7,792
Location: Milwaukee, WI area
Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Sept 7, 2016 13:38:51 GMT
It is awful hot and humid here. I would love to make some soup, but just can't think about putting hot liquid in this hot body. LOL  I made a taco recipe that I have in a slow cooker book that the family loves. I made that a couple of days ago in the IP, I think I needed just a little longer on the time. The conversion was 8 hours on low to 25-30 min in IP. I cooked it using the beef/stew setting for 35 min, QR. I was able to shred the meat, but it was a little more work. I think a little more time in IP would be perfect. Still yummy (we like to wait a day or two to eat them). All of that to say, that is probably what we will have for dinner tonight.  |
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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 Sept 7, 2016 15:20:36 GMT
Morning all! It was so stinking hot here last night that we ordered Chinese. 40 C with humidity...today is even hotter.
I have butterflied pork chops marinating in teriyaki that I'm going to grill tonight. Might do my beets in the IP too. I feel like I'm melting so we will see how adventurous I get lol.
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Post by peajays on Sept 7, 2016 15:22:22 GMT
I just threw in some frozen chicken breasts, and am trying the "crockpot crack chicken" recipe. I've never had it before. By the looks of things, it's just served on buns, but I might add some cheddar and broil them. I also have some veggies to use up, so I'll likely roast them on the Q.
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Post by peajays on Sept 7, 2016 15:23:54 GMT
Morning all! It was so stinking hot here last night that we ordered Chinese. 40 C with humidity...today is even hotter. I have butterflied pork chops marinating in teriyaki that I'm going to grill tonight. Might do my beets in the IP too. I feel like I'm melting so we will see how adventurous I get lol. Those last few humidity free days were SO awesome. This summers been brutal. Those chops sound tasty. |
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Post by monklady123 on Sept 7, 2016 16:33:18 GMT
What can I do with this besides shredding for bbq? The only way I've ever cooked a pork roast like this is to shred. We'll have bbq if there are no other possibilities but just thought I'd ask. Yes I've googled but since I am not a cook I need specific recommendations from people who have followed a particular recipe. Lol  |
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Post by sawwhet on Sept 7, 2016 16:51:26 GMT
Morning all! It was so stinking hot here last night that we ordered Chinese. 40 C with humidity...today is even hotter. I have butterflied pork chops marinating in teriyaki that I'm going to grill tonight. Might do my beets in the IP too. I feel like I'm melting so we will see how adventurous I get lol. I think I'm near you and it's gross out. I made this Chicken Burrito Bowl from Tasty in the oven. Steamed some broccoli. Boiled sweet corn and made Jasmine Rice in the IP. After the Chicken was taken from the oven, I broiled fish. No we have fish and veggies for lunch. Chicken, rice and veggies for dinner and dh has enough leftovers for work tomorrow and maybe Friday. Yay. I may need another IP  |
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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 Sept 7, 2016 17:03:28 GMT
We're doing salsa verde chicken and rice tonight for dinner.
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Deleted
Posts: 0
May 20, 2024 20:45:04 GMT
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Post by Deleted on Sept 7, 2016 17:06:48 GMT
I'm making meatloaf tonight, and if my second inner pot arrives in time, I'll cook potatoes and mash them in it.
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Post by elaine on Sept 7, 2016 17:26:38 GMT
What can I do with this besides shredding for bbq? The only way I've ever cooked a pork roast like this is to shred. We'll have bbq if there are no other possibilities but just thought I'd ask. Yes I've googled but since I am not a cook I need specific recommendations from people who have followed a particular recipe. Lol You can change things up and use carnitas seasoning instead of BBQ and make carnitas to use in tacos, burrito bowls, or enchiladas. I only shred the shoulder roasts. If you want to butcher it, you could cut it into small chunks for pork stew, but that's a lot of work. |
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Post by gale w on Sept 7, 2016 17:37:14 GMT
I'm going to try smoked sausage again. Instead of using the trivet I'm going to put them in the bottom and add water to just cover and see how that goes. They were dry last time (it's just the way the sausage is made I guess). Plus rice cooker rice and probably corn in the microwave steamer.
I promised dh rice pudding so I might make that in my 2nd PC.
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Post by gale w on Sept 7, 2016 17:38:45 GMT
Also I wanted to report that I had a fail last night (some recipes just aren't made for a PC) and it burned and stuck badly to the bottom of the pot. I filled the pot about 1/3 with water, added some dish liquid, and set it for 5 minutes on high pressure. Natural release (didn't want soap all over) and it came clean easily.
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Post by monklady123 on Sept 7, 2016 18:01:32 GMT
What can I do with this besides shredding for bbq? The only way I've ever cooked a pork roast like this is to shred. We'll have bbq if there are no other possibilities but just thought I'd ask. Yes I've googled but since I am not a cook I need specific recommendations from people who have followed a particular recipe. Lol You can change things up and use carnitas seasoning instead of BBQ and make carnitas to use in tacos, burrito bowls, or enchiladas. I only shred the shoulder roasts. If you want to butcher it, you could cut it into small chunks for pork stew, but that's a lot of work. Ugh, I don't like work in the kitchen. hehe  So I think shredding it is. But I might try the "kalua pork" from Nom Nom Paleo that I've seen people talk about. Or I might do carnitas as soon as I google "carnitas seasoning".  On another note, I just felt like having mac and cheese for lunch so in 6 minutes plus one or two to dump in the cheese, milk, etc. I had a wonderfully creamy bowl of mac and cheese.  SaveSave |
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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 Sept 7, 2016 18:15:21 GMT
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Post by slowrunner70 on Sept 7, 2016 18:35:30 GMT
still somewhat of an instant pot virgin. i have made quinoa in there,and that's about it.
today i made the curried split pea soup with cauliflower from fatfreevegan.
i added tofu,but other than that,i stuck to the recipe.
and it is delicious!
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Post by monklady123 on Sept 7, 2016 19:18:46 GMT
Okay, that looks delicious! It's on for tomorrow night since I'll have to go to the store in the morning for some of the ingredients. I called dh and told him to eat a burger and fries (frozen angus burgers from Costco, they're pretty good...) for dinner because tomorrow was pork carnitas. He said "I don't know what that is but if it comes from That Pot then it will be good!" hahahahahahaha SaveSave |
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MorningPerson
Pearl Clutcher
Posts: 2,506 
Location: Central Pennsylvania
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Post by MorningPerson on Sept 7, 2016 19:19:37 GMT
Ugh, I have a quick question that I hope someone will help me with.
I'm making beef stroganoff tonight. It calls for 2 lb. stew meat, but the cooking directions are unclear. I *think* it says that 35 min. at high pressure is all that's needed, but I'm not sure. I did a quick google search to try to find a similar recipe, and I found one that says cook for 35 min., but it only uses 1 lb. stew meat.
So if you need to cook 1 lb. for 35 min., should 2 lb. take longer?
(This is my first time making anything that isn't chicken.)
Thanks for any help!
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Post by elaine on Sept 7, 2016 19:22:19 GMT
Ugh, I have a quick question that I hope someone will help me with. I'm making beef stroganoff tonight. It calls for 2 lb. stew meat, but the cooking directions are unclear. I *think* it says that 35 min. at high pressure is all that's needed, but I'm not sure. I did a quick google search to try to find a similar recipe, and I found one that says cook for 35 min., but it only uses 1 lb. stew meat. So if you need to cook 1 lb. for 35 min., should 2 lb. take longer? (This is my first time making anything that isn't chicken.) Thanks for any help! No, it won't need any longer. 35 minutes should be fine, especially since it is in small chunks already. |
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Post by elaine on Sept 7, 2016 19:27:28 GMT
Ugh, I have a quick question that I hope someone will help me with. I'm making beef stroganoff tonight. It calls for 2 lb. stew meat, but the cooking directions are unclear. I *think* it says that 35 min. at high pressure is all that's needed, but I'm not sure. I did a quick google search to try to find a similar recipe, and I found one that says cook for 35 min., but it only uses 1 lb. stew meat. So if you need to cook 1 lb. for 35 min., should 2 lb. take longer? (This is my first time making anything that isn't chicken.) Thanks for any help! P.s. I just checked the two pressure cooker beef stroganoff recipes I have, and both are only for 18 minutes. 35 minutes is LONG time for small pieces of beef. |
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Post by stampnscrap1128 on Sept 7, 2016 19:33:23 GMT
I made mac & cheese a couple days ago (one of our regular recipes now). Today I'm hoping to make ham & bean soup. I've made it in the IP before and it turned out very well. Bake some cornbread to go with it and dinner is served.
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MorningPerson
Pearl Clutcher
Posts: 2,506
Location: Central Pennsylvania
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Post by MorningPerson on Sept 7, 2016 20:41:34 GMT
Ugh, I have a quick question that I hope someone will help me with. I'm making beef stroganoff tonight. It calls for 2 lb. stew meat, but the cooking directions are unclear. I *think* it says that 35 min. at high pressure is all that's needed, but I'm not sure. I did a quick google search to try to find a similar recipe, and I found one that says cook for 35 min., but it only uses 1 lb. stew meat. So if you need to cook 1 lb. for 35 min., should 2 lb. take longer? (This is my first time making anything that isn't chicken.) Thanks for any help! P.s. I just checked the two pressure cooker beef stroganoff recipes I have, and both are only for 18 minutes. 35 minutes is LONG time for small pieces of beef. Thanks for your help Elaine. I just got back from running across town to Wegman's to pick up the stew beef and they were out. Grrrr….. I'll run back out tomorrow. At least I have tomorrow's dinner planned now. Tonight we'll just do burgers on the grill and corn on the cob. In the meantime, I'm second guessing whether I should use the Beef Stroganoff recipe I have. This is the recipe that I was going to use. If you notice on top it says cook time is 90 min.  Has anyone used this recipe? (I may have found it here, I'm not sure.) Other than the confusing cook time, does this seem like a good recipe? If so, I'll reduce the pressure time as you suggest. |
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Post by elaine on Sept 7, 2016 21:34:59 GMT
P.s. I just checked the two pressure cooker beef stroganoff recipes I have, and both are only for 18 minutes. 35 minutes is LONG time for small pieces of beef. Thanks for your help Elaine. I just got back from running across town to Wegman's to pick up the stew beef and they were out. Grrrr….. I'll run back out tomorrow. At least I have tomorrow's dinner planned now. Tonight we'll just do burgers on the grill and corn on the cob. In the meantime, I'm second guessing whether I should use the Beef Stroganoff recipe I have. This is the recipe that I was going to use. If you notice on top it says cook time is 90 min. Has anyone used this recipe? (I may have found it here, I'm not sure.) Other than the confusing cook time, does this seem like a good recipe? If so, I'll reduce the pressure time as you suggest. I've used this recipe and this one. I have even modified the second one and cook it as a one pot meal with pasta (not egg noodles, but regular pasta like penne) and fresh asparagus. That recipe is on the master recipe list. |
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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 Sept 7, 2016 21:57:48 GMT
Morning all! It was so stinking hot here last night that we ordered Chinese. 40 C with humidity...today is even hotter. I have butterflied pork chops marinating in teriyaki that I'm going to grill tonight. Might do my beets in the IP too. I feel like I'm melting so we will see how adventurous I get lol. Those last few humidity free days were SO awesome. This summers been brutal. Those chops sound tasty. They were! I have had a hard time this summer with the heat. Was looking forward to cooler days and nights but then we got this heatwave! Sawhet, I'm near Hamilton. It's disgusting out. . |
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Post by Ryann on Sept 7, 2016 23:05:13 GMT
I just put my steel cut oats in the IP, along with a chopped up apple. Heading out to walk my dog and when I get back my breakfast will be waiting. Seriously, this IP is worth it for steel cut oats alone. I agree! I've made it twice and love it. The second time I made the oats I doubled the recipe and froze in individual servings to heat up for a quick breakfast. So good! I haven't tried apple yet, just blueberry and strawberry. I want to try a pumpkin pie version as soon as we're more in to fall (and apple, too)! |
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Post by gale w on Sept 7, 2016 23:22:32 GMT
I put my sausage in and added water to cover. Ended up taking 5 cups. I started it, knowing it would probably take a lot longer to come to pressure. It started counting down but hadn't come up to pressure yet. I started it over but what would cause this? There's plenty of liquid and I didn't brown the sausages first so there's nothing burned to the bottom.
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Post by monklady123 on Sept 7, 2016 23:40:06 GMT
I just put my steel cut oats in the IP, along with a chopped up apple. Heading out to walk my dog and when I get back my breakfast will be waiting. Seriously, this IP is worth it for steel cut oats alone. I agree! I've made it twice and love it. The second time I made the oats I doubled the recipe and froze in individual servings to heat up for a quick breakfast. So good! I haven't tried apple yet, just blueberry and strawberry. I want to try a pumpkin pie version as soon as we're more in to fall (and apple, too)! mmmm.... pumpkin! I hadn't thought of that, I'm going to google now. I'm assuming just canned pumpkin with some sweetener? SaveSave |
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So I think shredding it is. But I might try the "kalua pork" from Nom Nom Paleo that I've seen people talk about. Or I might do carnitas as soon as I google "carnitas seasoning". 
Has anyone used this recipe? (I may have found it here, I'm not sure.) Other than the confusing cook time, does this seem like a good recipe? If so, I'll reduce the pressure time as you suggest. 