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Post by elaine on Sept 18, 2016 19:18:38 GMT
I have been thinking about getting an air fryer. Can you tell me which brand you like and do you like using an air fryer? Thanks I have the Philips XL. I love it for some things - grilled cheese, French fries and heating frozen convenience foods. I just made the kids popcorn shrimp in it today. The Philips XL is obscenely expensive, but it is big enough for a family of four. Before it, I had a QVC model and was happy with it. It is much more reasonable in terms of cost.
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Post by elaine on Sept 18, 2016 19:22:10 GMT
I have Chickpea and lemon soup with roasted garlic in my IP right now. I'm making it for lunches. I'm also going to make a pot of Coconut Chicken soup later this evening also for lunches.
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Post by elaine on Sept 18, 2016 19:26:44 GMT
I'm making this Creamy Thai Carrot and Sweet Potato Soup today, modified for the IP. I'm thinking five minutes at high pressure and then natural release should be sufficient cook time. I normally use my stick blender for pureed soups, but I want this one to be extra creamy, so I'm going to let it cool a bit and then dump it in the Vitamix. I'm making it ahead for lunches this week anyway, so no need to keep it hot. Later in the week I'm making enchilada soup for dinner the IP. It's still the dog days of summer here, but I'm itching for fall, so we'll just bump up the AC, eat our soup and pretend. elaine , I'd love your bolognese recipe! Here's the recipe. It takes a long time to make (compared to other IP recipes), but is seriously better than anything you will get at a restaurant. Traditional Bolognese Sauce in the Instant Pot Pressure cooker, Sauces/Spreads Prep 10 mins ∙ Cook 45 mins ∙ Makes Serves: 6 to 8 ∙ Source Modified from a recipe on Hippressurecooking.com INGREDIENTS 4 slices thick cut bacon, diced in ½ inch squares 1 medium onion, chopped 1 medium carrot, chopped 1 medium celery stalk, chopped 1 pound ground beef 3/4 cup red wine, sangiovese or other dry red wine 5 tablespoons tomato paste concentrate (double or triple concentration) OR 1 6 oz can regular tomato paste 1 cup beef stock 1 teaspoon salt ¼ teaspoon pepper 1 cup water, hot 1 tablespoon heavy cream DIRECTIONS In the cold pressure cooker with no oil or butter, with the top off, sprinkle the bacon in a flat layer and turn on to the lowest saute setting. After the bacon begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium saute and cook until well softened (about 8 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil. Add the ground beef and brown well stirring occasionally (about 15 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle). Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 5 minutes). In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, use quick pressure release and open the lid. Add hot water and stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure. When time is up use quick pressure release. Stir in the cream and serve over al dente pasta. Be sure to have crusty bread on hand because you will want to soak up every drop! Sent from Paprika Recipe Manager Sent from my iPad
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Post by floridasunflower on Sept 18, 2016 21:32:28 GMT
Here it is...my first post! I've lurked for a long time, both here and at 2Ps but now that I have an IP, it only seemed right to jump into the pool, especially since y'all are responsible for said purchase. My new toy arrived about 10 days ago and it's been in action almost every day since. I'm not sure I have every been so excited about cooking and I have you ladies to thank for that. DH says thanks too...LOL. The ribs were outstanding, the cheesecake scrumptious and while not quite thick enough, the yogurt still qualifies as a success. I doubt I'll ever buy canned black beans again after trying Elaine's version.
Seriously, I want you to know how much I appreciate the knowledge you've shared and your willingness to educate (or perhaps enable) those of us new to this concept. So far I'm sticking with recipes you've posted or from websites you've mentioned but as soon as I get a real feel for the ins and outs of this new toy, I hope I can return the favor. Who knows how many others there are out there inspired by your cooking and sharing but not quite to the point of joining. Maybe my post will motivate them to join in too.
Brenda
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Post by MadamG2U on Sept 18, 2016 21:35:47 GMT
Well thanks to everyone my 2nd air fryer arrived. They take up a lot of space in my small kitchen. But its ok, I've made dinner and lunch for the week and I am a happy camper! MadamG2U
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Post by elaine on Sept 18, 2016 21:37:25 GMT
Here it is...my first post! I've lurked for a long time, both here and at 2Ps but now that I have an IP, it only seemed right to jump into the pool, especially since y'all are responsible for said purchase. My new toy arrived about 10 days ago and it's been in action almost every day since. I'm not sure I have every been so excited about cooking and I have you ladies to thank for that. DH says thanks too...LOL. The ribs were outstanding, the cheesecake scrumptious and while not quite thick enough, the yogurt still qualifies as a success. I doubt I'll ever buy canned black beans again after trying Elaine's version. Seriously, I want you to know how much I appreciate the knowledge you've shared and your willingness to educate (or perhaps enable) those of us new to this concept. So far I'm sticking with recipes you've posted or from websites you've mentioned but as soon as I get a real feel for the ins and outs of this new toy, I hope I can return the favor. Who knows how many others there are out there inspired by your cooking and sharing but not quite to the point of joining. Maybe my post will motivate them to join in too. Brenda OMG, Brenda. You have brought a smile to both my face and heart. Welcome! I'm so glad you are enjoying your IP as much as we do.
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Post by elaine on Sept 18, 2016 22:57:21 GMT
I made the following pork chops with gravy in one IP and mashed potatoes in the other. I modified the original a little bit. I also used Penzeys Bavarian seasoning instead of seasoned salt. Dinner in 30 minutes from start to table. Dh raved about the pork and the gravy. The boys had 3rds of mashed potatoes. Success!
Pressure Cooker Pork Chops in Homemade Mushroom Gravy Pork, Pressure cooker Prep 5 mins ∙ Cook 10 mins ∙ Makes Serves: 4 servings ∙ Source Thisoldgal.com
INGREDIENTS
1 cup Cold Milk 1 Tablespoon Potato Starch or Cornstarch 1½ Tablespoons Butter, room temperature 1¼ cups Broth ½ teaspoon Salt Dash of pepper 1 teaspoon garlic powder 1 tablespoon minced dried onion 8 oz Cremini or Baby Belle Mushrooms, sliced (i use a 12 oz package because my family loves mushrooms) 4-6 Pork Chops Seasoned Salt 2 Tablespoons Olive Oil 2 Tablespoons Potato Starch or Cornstarch
DIRECTIONS
Whisk together Milk, Starch, Butter, ¼ cup broth, Salt and Pepper and set aside.
Trim Pork Chops, pat dry and season both sides well with Seasoning Salt.
Turn Pressure Cooker to Sauté or Browning and allow to heat.
Add oil to the Pressure Cooker cooking pot and when hot, sear both sides of Pork Chops, one at a time and then remove to plate.
Add 1 cup broth (or water, if you are using bouillon instead) to the cooking pot and stir to deglaze the brown bits on the bottom. Add garlic powder and minced onion.
Pour in the milk mixture and stir until butter is melted. Add in the mushrooms and Pork Chops, along with any juice.
Lock lid and close Pressure Valve.
Cook on High Pressure for 8 minutes.
When Beep is heard, allow a 10 minute natural release.
Remove Pork Chops to serving plate.
Push the Sauté or Browning button.
Remove ½ cup of liquid from the cooking pot and add a 2 Tablespoons of Starch and Whisk really well. Pour into cooking pot and stir constantly to thicken gravy.
NOTES
Crimini mushrooms are baby Portobellos.
For thin pork chops reduce the time to 8 minutes.
Sent from Paprika Recipe Manager
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Post by gale w on Sept 18, 2016 23:00:34 GMT
I've made those twice and they were a big hit both times. I didn't have mushrooms so I didn't use them but I might next time.
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Post by elaine on Sept 18, 2016 23:03:24 GMT
I've made those twice and they were a big hit both times. I didn't have mushrooms so I didn't use them but I might next time. One might get skewered in the back of the hand by a fork while going for mushrooms at my table. I like them okay, but my husband and sons fight over them. There is no such thing as too many mushrooms here.
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Sept 19, 2016 1:20:59 GMT
I am loving my INSTAPOT and have learned so much reading here. i came across this recipe and wondered if it could be adapted for the INSTAPOT? Maybe putting the layers in the cheesecake pan and put that into the pot?
SLOW COOKER ENCHILADA STACK 2 cups (or one 15 ounce can) enchilada sauce 6 (8-inch) corn flour tortillas 1 (15 ounce) can black beans, drained 1 cup frozen corn kernels 8 ounces cooked chicken breast (2 small breasts), shredded 12 ounces Mexican blend cheese (combination of cheddar, jack, etc.), shredded serve with olives, avocado, sour cream, cilantro, etc. In a medium sized bowl, combine beans, corn, chicken, and about 1 cup of enchilada sauce. Stir to combine. Spread a thin layer of enchilada sauce on the bottom of the slow cooker. Layer one tortilla on the bottom. Top with a scoop of the chicken mixture and spread to create an even layer. Top with a handful of cheese. Continue to repeat the process and portion the ingredients such that you end up topping it off with a tortilla, the remaining enchilada sauce, and a big handful of cheese. Cook on high 1-2 hours or on low 4-6 hours.
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Post by elaine on Sept 19, 2016 1:41:38 GMT
momsanta, Layer it in a casserole that is heat proof - something like Pyrex or Corning ware- and small enough to fit in your IP. Cover it with foil. Put a trivet down and 2 cups of water. Make a sling out of foil for your casserole and lower it onto the trivet. I'd probably try 30 minutes at high pressure with quick release. If it is still not done in the middle, you can put it in for another 5-10 minutes. If you want it browned on top, heat your broiler and put the casserole in after it is done, uncovered, and broil shortly until it is the amount of brown you like on top.
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Post by Crack-a-lackin on Sept 19, 2016 3:56:14 GMT
Made a few things today: Potato salad: potatoes and eggs were both perfect Butternut squash risotto: a little bland but texture was great. Was a hit. Buttermilk chicken: flavor good, but beige-ness of it was off putting.
For those who have made the chicken, did you end up with a sauce for the chicken?
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Post by elaine on Sept 19, 2016 4:19:29 GMT
Made a few things today: Potato salad: potatoes and eggs were both perfect Butternut squash risotto: a little bland but texture was great. Was a hit. Buttermilk chicken: flavor good, but beige-ness of it was off putting. For those who have made the chicken, did you end up with a sauce for the chicken? I put the buttermilk chicken pieces in a baking dish, after they were done, and broiled them for a few minutes to brown them up a bit. We had plenty of sauce for the chicken.
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Post by elaine on Sept 19, 2016 4:22:36 GMT
I also made a batch of coconut chicken soup tonight - recipe from the great big pressure cooker cookbook. It has a nice Thai twang. I added lemongrass and fish sauce to the recipe, which also added to the flavor. Into the freezer it went in individual containers.
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Deleted
Posts: 0
May 20, 2024 18:38:03 GMT
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Post by Deleted on Sept 19, 2016 5:15:46 GMT
elaine , have you already posted the chickpea lemon soup recipe? That sounds really good and I have some chicken stock in the fridge I need to use up. I made an improvised version of DH's goulash tonight. I just cooked some frozen ground beef with tomato sauce for a few minutes on high pressure. Then broke up the cooked meat, added some chopped onion (and green pepper and celery just because I had them around). Then poured in the uncooked pasta on top of the meat, seasoned some more tomato sauce and poured more of that over the uncooked pasta. Cooked for half the time on the noodle package, and had dinner in less than half an hour. DH and DD really liked it, I was just ok with it. But I feel that way about American goulash anyway. The way DH makes/likes it, it's very plain and bland. Plain's not so bad once in a while, though
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Post by elaine on Sept 19, 2016 10:56:22 GMT
elaine , have you already posted the chickpea lemon soup recipe? That sounds really good and I have some chicken stock in the fridge I need to use up. I made an improvised version of DH's goulash tonight. I just cooked some frozen ground beef with tomato sauce for a few minutes on high pressure. Then broke up the cooked meat, added some chopped onion (and green pepper and celery just because I had them around). Then poured in the uncooked pasta on top of the meat, seasoned some more tomato sauce and poured more of that over the uncooked pasta. Cooked for half the time on the noodle package, and had dinner in less than half an hour. DH and DD really liked it, I was just ok with it. But I feel that way about American goulash anyway. The way DH makes/likes it, it's very plain and bland. Plain's not so bad once in a while, though Here you go! Originally the recipe called for only 9 minutes of high pressure, but soaked chickpeas take 20 minutes to cook, so I upped the time. It came out just fine. CHICKPEA AND LEMON SOUP WITH ROASTED GARLIC EFFORT: A LOT • PRESSURE: HIGH • TIME UNDER PRESSURE: 20 MINUTES • RELEASE: NATURAL • SERVES: 6 1 ½ cups dried chickpeas 1 medium garlic head 2 ½ tablespoons olive oil 1 small yellow onion, chopped 2 medium celery stalks, thinly sliced 2 medium carrots, thinly sliced 1 tablespoon finely grated lemon zest ½ tablespoon dried thyme ½ tablespoon minced garlic ½ teaspoon ground turmeric ½ teaspoon salt ½ teaspoon ground black pepper (i added 1/2 tablespoon curry and 1/4 teaspoon cayenne pepper) 8 cups (2 quarts) chicken broth ½ cup loosely packed fresh cilantro leaves, minced 2 tablespoons fresh lemon juice Directions Soak the chickpeas in a big bowl of water set on the counter for at least 8 hours or up to 12 hours. Drain the chickpeas in a colander set in the sink.
Position the rack in the center of the oven and heat the oven to 375 ° F. Cut the top third off the head of garlic, thereby exposing almost all the cloves. Rub ½ tablespoon olive oil over the garlic, then seal in a small aluminum foil packet. Roast on a baking sheet until soft, about 1 hour.
Heat the remaining 2 tablespoons oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion, celery, and carrots; cook, stirring often, until softened, about 4 minutes.
Add the zest, thyme, garlic, turmeric, salt, and pepper; cook until aromatic, stirring all the while, less than a minute.
Pour in the broth and drained chickpeas; stir well. Open the foil packet and squeeze the soft garlic cloves into the soup.
Lock the lid onto the pot. Cook at high pressure for 20 minutes. Use natural release.
Unlock and open the cooker. Stir in the cilantro and lemon juice before serving.
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Post by peanutterbutter on Sept 19, 2016 17:33:13 GMT
How long do you think a 2 1/2 pound chuck roast should cook?
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choosejoy
Shy Member
Posts: 10
Sept 17, 2016 18:54:33 GMT
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Post by choosejoy on Sept 19, 2016 18:01:28 GMT
Is there a particular Instant Pot I should look for. I'm ready to buy one and want to be sure I get the right thing!! We are a family of 6 if that makes a difference in size! I'm drooling over all these awesome recipes.
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Post by elaine on Sept 19, 2016 18:29:52 GMT
Is there a particular Instant Pot I should look for. I'm ready to buy one and want to be sure I get the right thing!! We are a family of 6 if that makes a difference in size! I'm drooling over all these awesome recipes. I'd buy the 8 quart 7 in 1 for a family of 6. I have one that I use quite a bit for my family of 4 that includes 2 teenaged boys who both eat for 2.
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Post by elaine on Sept 19, 2016 18:30:44 GMT
How long do you think a 2 1/2 pound chuck roast should cook? 60 minutes for fork tender.
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Post by jenjie on Sept 19, 2016 18:39:42 GMT
LOL elaine what have you done! Did you see how many new refupeas came out to play on this thread? I wonder if they're lurkers or found us through Google! floridasunflower thanks for introducing yourself! Welcome! I hope to see you around the board. . I hope the others introduce themselves!
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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 Sept 19, 2016 18:55:22 GMT
How long do you think a 2 1/2 pound chuck roast should cook? I did mine for 60 mins, let it rest for about 10 mins, then did QR; took the meat out, put potatoes and carrots in for 5 mins, took them out and made gravy. It was all delicious and cooked perfectly!
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Post by Ryann on Sept 19, 2016 19:12:39 GMT
I just put a batch of steel cut oats in the IP. I'm going to mix thawed-from-frozen cherries into it. DH doesn't like nuts in his food, otherwise I would add walnuts or almonds. Mmmm! I will probably end up doing Trader Joe's masala sauce in the IP with some frozen chicken breasts; then serve with steamed rice and TJs garlic naan for dinner tonight. Easy peasy!
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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 Sept 19, 2016 19:19:56 GMT
Hey Ladies - don't know if this has been posted yet but just saw it on the FB IP Community page... the IP people approve so I'm thinking it's not one of those messed up freebies. Free IP Cook Book
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choosejoy
Shy Member
Posts: 10
Sept 17, 2016 18:54:33 GMT
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Post by choosejoy on Sept 19, 2016 19:26:10 GMT
Is there a particular Instant Pot I should look for. I'm ready to buy one and want to be sure I get the right thing!! We are a family of 6 if that makes a difference in size! I'm drooling over all these awesome recipes. I'd buy the 8 quart 7 in 1 for a family of 6. I have one that I use quite a bit for my family of 4 that includes 2 teenaged boys who both eat for 2. Thank you! I have 2 teenaged boys too, so I was thinking I might need the 8 quart one! What brand is best? I want something durable. LOL I may use it every day
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Post by elaine on Sept 19, 2016 19:40:31 GMT
I'd buy the 8 quart 7 in 1 for a family of 6. I have one that I use quite a bit for my family of 4 that includes 2 teenaged boys who both eat for 2. Thank you! I have 2 teenaged boys too, so I was thinking I might need the 8 quart one! What brand is best? I want something durable. LOL I may use it every day You are Welcome! I'd stick with the Instant Pot Duo 7-in-1 as my first choice. It has a stainless steel insert pot that you don't have to worry about scratching, dishwasher safe, and you can scour it if you need to. My second choice would be the Fagor Lux.
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Post by elaine on Sept 19, 2016 19:42:21 GMT
LOL elaine what have you done! Did you see how many new refupeas came out to play on this thread? I wonder if they're lurkers or found us through Google! floridasunflower thanks for introducing yourself! Welcome! I hope to see you around the board. . I hope the others introduce themselves! I'm beyond tickled with the new members too! After some of the drama and understandable leaving that we've had recently, I am so happy to have some new members - lurkers or truly new - to get to know.
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Post by elaine on Sept 19, 2016 19:43:24 GMT
Hey Ladies - don't know if this has been posted yet but just saw it on the FB IP Community page... the IP people approve so I'm thinking it's not one of those messed up freebies. Free IP Cook BookI downloaded it - THANK YOU!!!
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Post by peanutterbutter on Sept 19, 2016 19:46:43 GMT
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Post by gale w on Sept 19, 2016 19:50:46 GMT
dd has dance tonight so I'll be making chicken and wild rice soup. Plus Rhodes precooked biscuits with garlic butter brushed on top (I love these rolls).
I took out stew meat but will probably slow cook it on Wednesday (I'll be gone most of the afternoon so slow cooking will be my easiest option) and later this week I'll try meatloaf in the IP. Normally I never make meatloaf in the summer because of the heat so this will be a nice treat since it's supposed to be around 90 this week (WTH-it's late September).
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