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Post by elaine on Oct 19, 2016 11:40:23 GMT
New thread here!
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Post by elaine on Oct 19, 2016 11:48:38 GMT
It has been a busy week for my Instant Pots!
I made a new pot of tomato and cabbage soup, yogurt, cheesy mashed cauliflower, and last night was Mediterranean Brisket.
I just love brisket in the IP - it comes out tender every time. The brisket I made last night was from the large brisket I bought over the summer when they were on sale for under $2 per pound at Giant. I split my 12 pound brisket into 3 4-pound pieces and froze 2 of them. So, this was one of the frozen pieces that I thawed for a couple of days in the fridge before cooking it last night. You never would have guessed that it had been frozen for 3 months.
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Post by gritzi on Oct 19, 2016 13:56:11 GMT
The tomato and cabbage soup sounds delicious. Do you have a recipe to share, please?
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Post by GamGam on Oct 19, 2016 14:23:16 GMT
I read these threads each week, and have a couple of questions.
where do you store your cooker? My kitchen is fairly small, and I really don't want a cluttered counter top. But I also realize that if the cooker is difficult to get off the shelf, I will not use it as much.
And, I am cooking for the 2 of us, and we try to limit carbs in our diet. Will this be a negative toward use?
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Post by elaine on Oct 19, 2016 15:11:13 GMT
The tomato and cabbage soup sounds delicious. Do you have a recipe to share, please? I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. |
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Post by gale w on Oct 19, 2016 16:49:23 GMT
I read these threads each week, and have a couple of questions. where do you store your cooker? My kitchen is fairly small, and I really don't want a cluttered counter top. But I also realize that if the cooker is difficult to get off the shelf, I will not use it as much. And, I am cooking for the 2 of us, and we try to limit carbs in our diet. Will this be a negative toward use? I'm lucky to have a lot of storage in my kitchen-I keep my IP (along with my griddler, ninja cooker and air fryer) in a free standing cabinet. I also have a 2nd electric pressure cooker which I keep in a different lower cabinet. They aren't too heavy so they are easy to get in and out of the cabinets. To be honest, though, my IP mostly stays on the counter because I use it so often. |
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Post by elaine on Oct 19, 2016 22:38:10 GMT
I read these threads each week, and have a couple of questions. where do you store your cooker? My kitchen is fairly small, and I really don't want a cluttered counter top. But I also realize that if the cooker is difficult to get off the shelf, I will not use it as much. And, I am cooking for the 2 of us, and we try to limit carbs in our diet. Will this be a negative toward use? One of my pressure cookers stays on my stovetop - where I use it. I still have room to use the burners on one half of my stovetop - it is a glass top. I cook with my pressure cooker at least 4-5 nights per week. The other pressure cooker is in a cupboard. They are as heavy as a typical crockpot. If you find that heavy to move, you will find an electric pressure cooker heavy too. Cooking for two two will be no problem: unlike a crockpot, you can cook small portions with the same results as larger dishes. Nothing evaporates as you cook in it. |
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Post by crimsoncat05 on Oct 19, 2016 23:21:24 GMT
The tomato and cabbage soup sounds delicious. Do you have a recipe to share, please? I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. YAY!!!  |
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Post by blarneygirl on Oct 19, 2016 23:49:13 GMT
I prepared a Frontier Soup mix today (White Bean Chili). The excitement still hasn't worn off of cooking one of these soups in 30 minutes, eliminating the overnight soak and extended cooking time!  |
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Post by Yoki on Oct 20, 2016 15:42:29 GMT
Looking for help as to what went wrong with my IP last night ...
I made beef stew. Sautéed the beef, added broth, sealed & cooked on manual for 10 minutes. IP sealed properly. I ten released the pressure, added potatoes & carrots, closed the lid (set valve to seal) & set for 10 minutes on manual. I got distracted in the other room & wondered why I could still hear it "hissing", but was working & not really thinking about it. I finally walked into the kitchen & there was 1 minute left, but it was still venting - it never properly sealed. The meat was still kind of tough, so I set it for 5 minutes & triple checked to make sure everything was "right" & it the valve didn't pop up again?!
It ended up tasting great & I'd love to make it again with properly cooked meat.
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Post by elaine on Oct 20, 2016 17:27:03 GMT
Looking for help as to what went wrong with my IP last night ... I made beef stew. Sautéed the beef, added broth, sealed & cooked on manual for 10 minutes. IP sealed properly. I ten released the pressure, added potatoes & carrots, closed the lid (set valve to seal) & set for 10 minutes on manual. I got distracted in the other room & wondered why I could still hear it "hissing", but was working & not really thinking about it. I finally walked into the kitchen & there was 1 minute left, but it was still venting - it never properly sealed. The meat was still kind of tough, so I set it for 5 minutes & triple checked to make sure everything was "right" & it the valve didn't pop up again?! It ended up tasting great & I'd love to make it again with properly cooked meat. Where was the steam coming out from when it wasn't sealing? If you turn the valve too far, it starts to come out - that's how you take it out to clean it. It will leak steam if you do this and the pot won't seal. If the steam was coming from around the rim of the lid, the sealing ring slipped when you took the lid off the add the veggies. The ring can get really loose when hot and slip out of place. If the only place steam was coming out from was the locking pin that rises, then there is a piece of food or something in the valve blocking it from rising. Turn your lid over and pry/snap the cage that protects the valve and the locking pin off with a butter knife. Don't worry it will snap back on. Run water through both valves to make sure they are clean and that nothing is blocking them. |
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Post by Yoki on Oct 20, 2016 17:48:02 GMT
If the only place steam was coming out from was the locking pin that rises, then there is a piece of food or something in the valve blocking it from rising. Turn your lid over and pry/snap the cage that protects the valve and the locking pin off with a butter knife. Don't worry it will snap back on. Run water through both valves to make sure they are clean and that nothing is blocking them. Ahhh! Steam was only coming out from the locking pin. I'll do this & hope it works. Thanks, elaine! |
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Post by originalvanillabean on Oct 20, 2016 18:20:28 GMT
Congrats on your blog! I look forward to your recipes!
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Post by elaine on Oct 20, 2016 18:32:49 GMT
Congrats on your blog! I look forward to your recipes! Thank you! It is definitely a learning curve. I'm hoping that it will be a good repository for recipes - easier to search than here.  |
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Post by elaine on Oct 20, 2016 18:33:15 GMT
I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. YAY!!!  |
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Deleted
Posts: 0
Jun 3, 2024 6:11:07 GMT
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Post by Deleted on Oct 20, 2016 19:23:40 GMT
Navy beans (in the IP) and cornbread tonight Love, love, love not having to soak. |
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miyooper2b
Full Member
Posts: 330
Location: Central Indiana
Jun 27, 2014 15:38:05 GMT
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Post by miyooper2b on Oct 20, 2016 19:31:06 GMT
elaine I bookmarked your blog. Looking forward to reading it. Anyway, last night was hamburger stroganoff in the IP. This is one of DH's favorites. Really it takes longer to prep the meal than cook it! Tonight is beef pot roast with red potatoes. Yum! Will be the prefect dinner for a cold and rainy night. I really want to try one of these soup recipes I keep seeing, but DH isn't a big soup fan. Maybe I'll make a batch on the weekend and keep it for me. I never thought of soup for breakfast but that's a great idea!
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Post by originalvanillabean on Oct 20, 2016 19:47:12 GMT
I totally forgot why I came here earlier.
So I made yogurt last week. It came out a little runny and I did strain it. I'm going to try again (I used Winco yogurt as a starter, not Great Value) so I'm going to blame it on that (hehe).
Last night I made the Cheesy Potato Soup - it was alright, but I think I like a bit more seasoning.
DH put quail, carrot, potatoes and who knows what else in there this weekend so he had 4 lunches all made up for himself, which I'm a-ok with.
Tonight I'm going to try the Zuppa T recipe.
It's a slow start, but I'm getting to the point I don't put it away when I wash it, because I'll be using it again soon - lol!
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Post by jenjie on Oct 20, 2016 20:20:09 GMT
GamGam I have a lot of kitchen storage but the shelves are not tall enough. With the lid it's pretty tall.
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Post by jenjie on Oct 20, 2016 20:23:44 GMT
Way to go elaine! I bookmarked your blog. It looks great. |
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Post by elaine on Oct 20, 2016 21:44:37 GMT
I totally forgot why I came here earlier. So I made yogurt last week. It came out a little runny and I did strain it. I'm going to try again (I used Winco yogurt as a starter, not Great Value) so I'm going to blame it on that (hehe). Last night I made the Cheesy Potato Soup - it was alright, but I think I like a bit more seasoning. DH put quail, carrot, potatoes and who knows what else in there this weekend so he had 4 lunches all made up for himself, which I'm a-ok with. Tonight I'm going to try the Zuppa T recipe. It's a slow start, but I'm getting to the point I don't put it away when I wash it, because I'll be using it again soon - lol! Wow! Your husband is cooking his own lunches in it? Way to go! I can't get my dh to do that. Then again, my pots aren't free very often.  |
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Post by originalvanillabean on Oct 20, 2016 23:07:59 GMT
elaineYeah, he is pretty impressed by the IP. He is a hunter, but I don't eat much of what he gets so when he wants to eat it, he has to cook it. It's working out nicely, for both of us.
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Post by gale w on Oct 20, 2016 23:38:22 GMT
Tonight I taught ds how to make rotini spaghetti. Easiest recipe ever. Now he wants to learn how to make chicken curry and chicken fajita pasta so we'll do those next week. I'll be having surgery on my other hand soon so I'll be counting on him to feed us for a couple of weeks after.
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Post by flanz on Oct 21, 2016 0:01:06 GMT
The tomato and cabbage soup sounds delicious. Do you have a recipe to share, please? I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. Thanks sooo much for the recipe Elaine, and for all of your amazing and helpful tips here. I'm excited to know about your blog. I wanted to "follow you" but didn't see a way to do so. I did leave a comment. Best of luck, I know your blog is going to be a success! |
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Post by flanz on Oct 21, 2016 0:03:32 GMT
The tomato and cabbage soup sounds delicious. Do you have a recipe to share, please? I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. Thanks very much!! I don't use dry soup mixes or canned soups - lots of chemical sensitivities. I'm thinking I'll just saute a bunch of onion and add some bouillon that I like for the salt and extra flavor. Looking forward to this, might be my first Instant Pot experiment. |
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Post by elaine on Oct 21, 2016 0:08:03 GMT
I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. Thanks very much!! I don't use dry soup mixes or canned soups - lots of chemical sensitivities. I'm thinking I'll just saute a bunch of onion and add some bouillon that I like for the salt and extra flavor. Looking forward to this, might be my first Instant Pot experiment. You can use this recipe and make your own dry soup mix. I usually do this instead of Liptons: |
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Post by elaine on Oct 21, 2016 0:14:34 GMT
I'll post it here for you, but also wanted to share with you and everyone that I have launched a blog this week: Pressure Cooking Light - and the recipe for that soup is in my first post. You can even print the recipe from the site; that said, I'm fairly new to blogging and self-hosted WordPress (necessary for recipe software). It has been more work than I imagined to learn self-hosted WordPress, which is why I have been quieter this week than usual. Thanks very much!! I don't use dry soup mixes or canned soups - lots of chemical sensitivities. I'm thinking I'll just saute a bunch of onion and add some bouillon that I like for the salt and extra flavor. Looking forward to this, might be my first Instant Pot experiment. Yay! Thank you for my first comments. I had a follow-me button, but then changed themes and it got dropped. I put it back up there now. Thank you SO MUCH for the heads up. |
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Post by flanz on Oct 21, 2016 0:40:18 GMT
Thanks very much, elaine! Off to Follow you! |
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scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306 
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Post by scrappinghappy on Oct 21, 2016 1:54:09 GMT
Tonight I taught ds how to make rotini spaghetti. Easiest recipe ever. Now he wants to learn how to make chicken curry and chicken fajita pasta so we'll do those next week. I'll be having surgery on my other hand soon so I'll be counting on him to feed us for a couple of weeks after. Rotini spaghetti? Please share how. Thanks |
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Post by keknj on Oct 21, 2016 2:42:00 GMT
elaine I made your cabbage fat burning soup and garden vegetable soup tonight. They are both wonderful. I plan on eating them for breakfast! Then I made a Banana Pudding Cheesecake. It's cooling now. I can't wait until tomorrow night to try it. The batter was yummy.
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