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Post by elaine on Nov 2, 2016 11:14:59 GMT
New thread here! I have used my IP almost daily here in the past week. I made my my gallon of yogurt, a pot of soup, chicken tikka, and then, being lazy, one night I browned chicken pieces and then just threw in a bottle of sesame teriyaki sauce and cooked on high pressure for 12 minutes. OMG. It was so incredibly flavorful! I am constantly amazed at how intense the flavor can be even though the cooking time is so short. Today, I am going to go through my SkinnyTaste cookbooks and look for some new light dishes to convert to the IP. My weight loss continues to be fairly consistent and I'm hoping to get at goal weight by Christmas break, when I will undoubtably gain some back, and then get back on track and make amends in January.  How is everyone else doing? |
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keithurbanlovinpea
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Post by keithurbanlovinpea on Nov 2, 2016 12:31:10 GMT
New thread here! I have used my IP almost daily here in the past week. I made my my gallon of yogurt, a pot of soup, chicken tikka, and then, being lazy, one night I browned chicken pieces and then just threw in a bottle of sesame teriyaki sauce and cooked on high pressure for 12 minutes. OMG. It was so incredibly flavorful! I am constantly amazed at how intense the flavor can be even though the cooking time is so short. Today, I am going to go through my SkinnyTaste cookbooks and look for some new light dishes to convert to the IP. My weight loss continues to be fairly consistent and I'm hoping to get at goal weight by Christmas break, when I will undoubtably gain some back, and then get back on track and make amends in January. How is everyone else doing? I love Skinny Taste! Can't wait to see what you come up with. |
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Dalai Mama
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Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Nov 2, 2016 12:35:09 GMT
I'm hoping to make Jamaican oxtail stew tonight. I haven't been able to find an IP-specific recipe that I like so I'm going to use my old recipe and try to adapt it. I'm running out of yoghurt - my first batch turned out amazingly well - so I'll hopefully get a batch going before I go to bed.
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imsirius
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Post by imsirius on Nov 2, 2016 12:56:44 GMT
I had my first IP fail last night....  Tried a whole chicken. It was just over 5 pounds. I did the 6 minute/per pound plus 2 extra formula. I cooked it on Poultry setting for 36 minutes with 15 min. NPR (pin popped itself down after about 12 mintues) It smelled great but when I took it out, it was HALF RAW!!! I was so disappointed. I had to cut it apart and put it into the oven. When I took it out of the oven it was like SHOE LEATHER...omg...I have NO idea what I did wrong. I guess I should be thankful it was on sale for 1.99/lb so it wasn't a huge cost loss but I was so bummed. |
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Post by terri on Nov 2, 2016 13:02:41 GMT
I had my first IP fail last night.... Tried a whole chicken. It was just over 5 pounds. I did the 6 minute/per pound plus 2 extra formula. I cooked it on Poultry setting for 36 minutes with 15 min. NPR (pin popped itself down after about 12 mintues) It smelled great but when I took it out, it was HALF RAW!!! I was so disappointed. I had to cut it apart and put it into the oven. When I took it out of the oven it was like SHOE LEATHER...omg...I have NO idea what I did wrong. I guess I should be thankful it was on sale for 1.99/lb so it wasn't a huge cost loss but I was so bummed. I wonder what happened. I made a 6 pound whole chicken recently and it was fully cooked. I used the manual setting instead of the poultry setting but I don't think that should matter. Did you add water? |
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imsirius
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Nov 2, 2016 13:03:34 GMT
I had my first IP fail last night.... Tried a whole chicken. It was just over 5 pounds. I did the 6 minute/per pound plus 2 extra formula. I cooked it on Poultry setting for 36 minutes with 15 min. NPR (pin popped itself down after about 12 mintues) It smelled great but when I took it out, it was HALF RAW!!! I was so disappointed. I had to cut it apart and put it into the oven. When I took it out of the oven it was like SHOE LEATHER...omg...I have NO idea what I did wrong. I guess I should be thankful it was on sale for 1.99/lb so it wasn't a huge cost loss but I was so bummed. I wonder what happened. I made a 6 pound whole chicken recently and it was fully cooked. I used the manual setting instead of the poultry setting but I don't think that should matter. Did you add water? I put in 2 cups of chicken broth. Thought it would be enough. |
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Post by terri on Nov 2, 2016 13:10:10 GMT
My cheesecake I made last week turned out perfect. Can't wait to try flavored versions.
The other day I made a quick dinner using stuff I had on hand. I layered frozen meatballs, a box of uncooked pasta, a jar of flavored tomato sauce and the same jar filled with water, in that order, in the instand pot. I can't remember if I did 5 1/2 or 6 minutes and 10 minute NPR. It turned out great and was so easy! If I made I again I might add a little more tomato sauce but other than that it was perfect. I'm always looking for things my husband can make himself if I am not feeling well (he only grills). This will be perfect for him.
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Post by terri on Nov 2, 2016 13:12:35 GMT
I wonder what happened. I made a 6 pound whole chicken recently and it was fully cooked. I used the manual setting instead of the poultry setting but I don't think that should matter. Did you add water? I put in 2 cups of chicken broth. Thought it would be enough. It should have been. Hopefully Elaine will see this - if anyone will be able to figure it out it will be her. |
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scrappert
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Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Nov 2, 2016 13:14:36 GMT
I did pork chops last night (4 of them about 3/4" thick), browned them in the pot and then added water (did not have stock on hand). Manual for 10 min, turned off and NR for another 10. Put on baking sheet and covered with BBQ sauce and put under broiler for a few minutes to get everything hot and bubbly (about 7 min). Turned out moist and delicious.
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Post by Kelly_MR on Nov 2, 2016 14:57:26 GMT
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Post by elaine on Nov 2, 2016 15:05:05 GMT
Yay! That looks like a great fall soup. I'm glad it was a hit for you. |
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Post by elaine on Nov 2, 2016 15:11:25 GMT
I had my first IP fail last night.... Tried a whole chicken. It was just over 5 pounds. I did the 6 minute/per pound plus 2 extra formula. I cooked it on Poultry setting for 36 minutes with 15 min. NPR (pin popped itself down after about 12 mintues) It smelled great but when I took it out, it was HALF RAW!!! I was so disappointed. I had to cut it apart and put it into the oven. When I took it out of the oven it was like SHOE LEATHER...omg...I have NO idea what I did wrong. I guess I should be thankful it was on sale for 1.99/lb so it wasn't a huge cost loss but I was so bummed. How odd! I wonder if it ever came fully up to pressure. It seems strange that the valve would drop so quickly with that much in the pot. There wasn't anything burned on the bottom of the pot, was there? I fully admit to sticking with either high pressure or low pressure for pressure cooking and avoid the settings for types of food altogether. |
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Post by mtscrapper on Nov 2, 2016 15:17:20 GMT
I've made this twice already, the last time on Monday. My husband loves this soup, so it will definitely be made a lot. I get to have some leftovers of it today for lunch, so I'm excited for that! |
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Post by Kelly_MR on Nov 2, 2016 15:40:55 GMT
I've made this twice already, the last time on Monday. My husband loves this soup, so it will definitely be made a lot. I get to have some leftovers of it today for lunch, so I'm excited for that! Leftovers are my lunch today too. Hurry up 12:00  |
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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 Nov 2, 2016 15:41:49 GMT
My cheesecake I made last week turned out perfect. Can't wait to try flavored versions. The other day I made a quick dinner using stuff I had on hand. I layered frozen meatballs, a box of uncooked pasta, a jar of flavored tomato sauce and the same jar filled with water, in that order, in the instand pot. I can't remember if I did 5 1/2 or 6 minutes and 10 minute NPR. It turned out great and was so easy! If I made I again I might add a little more tomato sauce but other than that it was perfect. I'm always looking for things my husband can make himself if I am not feeling well (he only grills). This will be perfect for him. If you use half a jar of water and pour it down the sides, the sauce doesn't thin. |
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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 Nov 2, 2016 15:44:12 GMT
I had my first IP fail last night.... Tried a whole chicken. It was just over 5 pounds. I did the 6 minute/per pound plus 2 extra formula. I cooked it on Poultry setting for 36 minutes with 15 min. NPR (pin popped itself down after about 12 mintues) It smelled great but when I took it out, it was HALF RAW!!! I was so disappointed. I had to cut it apart and put it into the oven. When I took it out of the oven it was like SHOE LEATHER...omg...I have NO idea what I did wrong. I guess I should be thankful it was on sale for 1.99/lb so it wasn't a huge cost loss but I was so bummed. How odd! I wonder if it ever came fully up to pressure. It seems strange that the valve would drop so quickly with that much in the pot. There wasn't anything burned on the bottom of the pot, was there? I fully admit to sticking with either high pressure or low pressure for pressure cooking and avoid the settings for types of food altogether. It came to pressure - took about 10 or so minutes to pressurize like normal..but maybe the bird was too big? There was nothing burnt on the bottom. It was weird. |
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Post by elaine on Nov 2, 2016 15:46:48 GMT
How odd! I wonder if it ever came fully up to pressure. It seems strange that the valve would drop so quickly with that much in the pot. There wasn't anything burned on the bottom of the pot, was there? I fully admit to sticking with either high pressure or low pressure for pressure cooking and avoid the settings for types of food altogether. It came to pressure - took about 10 or so minutes to pressurize like normal..but maybe the bird was too big? There was nothing burnt on the bottom. It was weird. I'm stumped then. If it was at full pressure, it is odd that it was still uncooked after that time and that it depressurized so quickly. I wish I had a definitive answer for you, but I've got nothing.  |
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imsirius
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Post by imsirius on Nov 2, 2016 18:31:33 GMT
It came to pressure - took about 10 or so minutes to pressurize like normal..but maybe the bird was too big? There was nothing burnt on the bottom. It was weird. I'm stumped then. If it was at full pressure, it is odd that it was still uncooked after that time and that it depressurized so quickly. I wish I had a definitive answer for you, but I've got nothing. Thinking my sealing ring may be stretched and not snug enough. If I have to buy a new one, DH will be pissed. I had to convince him remember to get the pot. I've only had it since August! thinking of making pasta tonight so I will try it to see if maybe the bird's legs might have blocked something? |
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Post by crimsoncat05 on Nov 2, 2016 20:04:59 GMT
I haven't read the entire thread yet, but I have a general question relating to converting recipes for use in a pressure cooker:
Is there a general 'rule of thumb' for converting a slow cooker recipe to a pressure cooker recipe, or do you have to do it on a case by case basis?
Meaning, if it says cook on low for 6-8 hours in a crock pot, can I just cut that down to a quarter of the time, or a third of the time, if I want to try it in the pressure cooker instead? Or 10-12 hours in the crock pot = X time in a pressure cooker?
Does it split the time in half, a quarter, or more, or does it differ depending on the recipe ingredients?
(I'm looking at the typical stew or casserole-type recipes first, such as chicken + vegetables + cream-of-something soup; or pork chops + vegetables + cream-of-something soup; those types of recipes, if you know what I mean.)
I 've collected quite a few crock pot recipes and a couple cookbooks, but I'd much rather use the pressure cooker for them instead, since I don't want to leave an unattended crock pot on my countertop all day long.
thanks!
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Post by elaine on Nov 2, 2016 20:48:04 GMT
I haven't read the entire thread yet, but I have a general question relating to converting recipes for use in a pressure cooker: Is there a general 'rule of thumb' for converting a slow cooker recipe to a pressure cooker recipe, or do you have to do it on a case by case basis? Meaning, if it says cook on low for 6-8 hours in a crock pot, can I just cut that down to a quarter of the time, or a third of the time, if I want to try it in the pressure cooker instead? Or 10-12 hours in the crock pot = X time in a pressure cooker? Does it split the time in half, a quarter, or more, or does it differ depending on the recipe ingredients? (I'm looking at the typical stew or casserole-type recipes first, such as chicken + vegetables + cream-of-something soup; or pork chops + vegetables + cream-of-something soup; those types of recipes, if you know what I mean.) I 've collected quite a few crock pot recipes and a couple cookbooks, but I'd much rather use the pressure cooker for them instead, since I don't want to leave an unattended crock pot on my countertop all day long. thanks! I cut the time by looking up the slowest cooking item in the recipe in the IP Pressure Cooker Booklet (or online database) and cook it for that amount of time. So, if it is a pot roast recipe, it will be 55 minutes. If it is boneless chicken breasts it will 10 minutes. So, for me the original cooking time in the recipe becomes inconsequential when converting to IP. |
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Post by elaine on Nov 2, 2016 20:50:34 GMT
I'm stumped then. If it was at full pressure, it is odd that it was still uncooked after that time and that it depressurized so quickly. I wish I had a definitive answer for you, but I've got nothing. Thinking my sealing ring may be stretched and not snug enough. If I have to buy a new one, DH will be pissed. I had to convince him remember to get the pot. I've only had it since August! thinking of making pasta tonight so I will try it to see if maybe the bird's legs might have blocked something? Store the sealing ring in the freezer. That is a temporary fix - it will tighten it a bit. I need to replace one of my sealing rings because it is too loose too, but I'm trying to get more use out of it freezing it. So far, so good, although I have forgotten to put it in and only remembered when the pot starts spewing steam.  |
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Post by crimsoncat05 on Nov 2, 2016 20:59:57 GMT
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Post by elaine on Nov 3, 2016 23:04:10 GMT
I made a big pot of my tomato & cabbage soup this morning. I eat that stuff daily. It is really helping my weight Watchers. I was getting bored with my tried and trues, so I looked up my cookbooks on my kindle reader. The new SkinnyTaste cookbook has a lot of slow cooker recipes which are so easy to convert to the IP. So, for dinner tonight we had her pork Goulash with Sauerkraut made in my IP. My family had it served over egg noodles, I just ate it plain. OMG. It was sooooo good - you have to like sauerkraut and caraway seeds, though - and low Calorie. Only 6 Smart Points per serving. There are no leftovers. I'd love to post it, but she doesn't have it up on her website, so copyright issues.  Her cookbooks are really really good, however, and I'll help y'all convert any recipes in them that you might want to. |
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Deleted
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Jun 3, 2024 6:38:50 GMT
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Post by Deleted on Nov 3, 2016 23:45:18 GMT
I made a big pot of my tomato & cabbage soup this morning. I eat that stuff daily. It is really helping my weight Watchers. I was getting bored with my tried and trues, so I looked up my cookbooks on my kindle reader. The new SkinnyTaste cookbook has a lot of slow cooker recipes which are so easy to convert to the IP. So, for dinner tonight we had her pork Goulash with Sauerkraut made in my IP. My family had it served over egg noodles, I just ate it plain. OMG. It was sooooo good - you have to like sauerkraut and caraway seeds, though - and low Calorie. Only 6 Smart Points per serving. There are no leftovers. I'd love to post it, but she doesn't have it up on her website, so copyright issues. Her cookbooks are really really good, however, and I'll help y'all convert any recipes in them that you might want to. Would you share your recipe for the tomato and cabbage soup? I just got an insta-pot and so far I love it, and would really like to have a good low calorie soup for lunches. |
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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 Nov 3, 2016 23:48:15 GMT
Thinking my sealing ring may be stretched and not snug enough. If I have to buy a new one, DH will be pissed. I had to convince him remember to get the pot. I've only had it since August! thinking of making pasta tonight so I will try it to see if maybe the bird's legs might have blocked something? Store the sealing ring in the freezer. That is a temporary fix - it will tighten it a bit. I need to replace one of my sealing rings because it is too loose too, but I'm trying to get more use out of it freezing it. So far, so good, although I have forgotten to put it in and only remembered when the pot starts spewing steam. Thank you! I will try that.  |
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Post by elaine on Nov 4, 2016 0:03:59 GMT
I made a big pot of my tomato & cabbage soup this morning. I eat that stuff daily. It is really helping my weight Watchers. I was getting bored with my tried and trues, so I looked up my cookbooks on my kindle reader. The new SkinnyTaste cookbook has a lot of slow cooker recipes which are so easy to convert to the IP. So, for dinner tonight we had her pork Goulash with Sauerkraut made in my IP. My family had it served over egg noodles, I just ate it plain. OMG. It was sooooo good - you have to like sauerkraut and caraway seeds, though - and low Calorie. Only 6 Smart Points per serving. There are no leftovers. I'd love to post it, but she doesn't have it up on her website, so copyright issues. Her cookbooks are really really good, however, and I'll help y'all convert any recipes in them that you might want to. Would you share your recipe for the tomato and cabbage soup? I just got an insta-pot and so far I love it, and would really like to have a good low calorie soup for lunches. Here you go: Pressure Cooking Light 6 servings Tomato Cabbage & Veggie Soup - 2 Smart Points This is a hearty low-calorie soup that is full of fresh vegetables AND flavor. Your non-dieting family members will love it too. 20 min Prep Time 10 min Cook Time 30 min Total Time Ingredients 4 cups tomato juice 1 (15 ounce) cans diced tomatoes, with liquid (I prefer fire-roasted) 1 (1 ounce) envelope dry onion soup mix ¼ teaspoon ground stevia ½ teaspoon ground black pepper 2 onions, chopped 3 carrots, chopped 5 stalks celery, chopped 4 cups cabbage, chopped 2 cups chopped fresh green beans 1 bell pepper (any color), diced 2 cups fat-free beef broth salt & pepper optional - 1/4 teaspoon cayenne pepper Instructions Place all the ingredients in the pressure cooker pot. Add cayenne pepper if you like your food spicy. Stir to coat vegetables. Lock your lid. Set your electric pressure cooker to High Pressure for 5 minutes. Use quick pressure release. Divide into 2-cup servings. Place some in your fridge or freezer for future snacks and meals. Enjoy! Cuisine: Low Calorie | Recipe Type: Soup Calories 165 cal Fat 1 g Carbs 36 g Protein 7 g Click Here For Full Nutrition, Exchanges, and My Plate Info |
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Post by Jockscrap on Nov 4, 2016 15:30:19 GMT
I've made carrot and chestnut soup in my IP as my first use. I've been watching loads of YouTube videos and I can't wait to try making ribs. I've got a small leg of lamb to do on Sunday. Should I brown it then place it on the trivet to cook?
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imsirius
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Posts: 7,661
Location: Floating in the black veil.
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Post by imsirius on Nov 4, 2016 16:25:53 GMT
I've made carrot and chestnut soup in my IP as my first use. I've been watching loads of YouTube videos and I can't wait to try making ribs. I've got a small leg of lamb to do on Sunday. Should I brown it then place it on the trivet to cook? Ribs are amazing in the IP! No advice on lamb because I prefer roasting it and use a Jamie Oliver recipe but please keep me posted if you attempt it. |
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Post by elaine on Nov 4, 2016 16:31:42 GMT
I've made carrot and chestnut soup in my IP as my first use. I've been watching loads of YouTube videos and I can't wait to try making ribs. I've got a small leg of lamb to do on Sunday. Should I brown it then place it on the trivet to cook? Yes, brown it first, but it is up to you as to whether you use a rack or not. Be sure to add some liquid. |
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imsirius
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Posts: 7,661
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Nov 4, 2016 18:15:59 GMT
Made pasta for lunch today and it worked fine. Took a bit longer to come to pressure. Going to put ring in freezer. Then get another one before Christmas.
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