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Post by elaine on Sept 13, 2017 18:54:23 GMT
Elaine, can I throw frozen stew meat into the instant pot along with the vegetables to make a beef or pork stew? Yes, definitely. It will taste better if you first brown the frozen cubes of meat. Then add your veggies, seasoning, and then 2 cups of liquid (broth, beer, wine, water, you choose). Cook on high pressure for 20 minutes. If you need to thicken the sauce, add cornstarch or flour slurry after it is done cooking at pressure. If you don't like soft veggies, hold them (except for onion and garlic) out. Cook for 17 minutes on high pressure, release pressure, add veggies, put lid back on and cook an additional 3 minutes at high pressure. |
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Post by #notLauren on Sept 13, 2017 19:00:44 GMT
Thank you. I always forget to defrost. LOL
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oh yvonne
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Post by oh yvonne on Sept 14, 2017 15:25:14 GMT
I had a Eureka! moment yesterday with my IP..and I'm so jazzed about it I had to share it here. I plopped the entire carcass of my leftover Costco roast chicken into the IP for 3 minutes on high pressure it came out FABULOUS! Like, why hadn't I ever thought of that before?! OMG! Delicous! Like, I just picked it up from the store! I'm sure this isn't anything new to people, but it was new to me and I am so jazzed about it. We can never eat the entire chicken, and this one was barely eat at all from days ago. I was too lazy to pick it apart so I just put the entire container it comes in in the fridge. I never have liked re-heated roast chicken, have always just put the individual pieces on a plate and microwave them and it just doesn't taste the same as when you first buy it. I put the entire chicken in along with all that good jiggly jelly stuff into the IP with about 1/2 cup of water, and when I took the lid off it was juicy and like fresh out of Costco again. Just had to share, I think this might be my favorite new thing the IP does  |
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Post by Deleted on Sept 16, 2017 23:20:49 GMT
Okay so I am here to announce I am done..DONE making boneless, skinless chicken breasts in the IP. They ALWAYS come out dry and rubbery! I was so annoyed, I cooked my BSCB along with some small potatoes. The chicken was mostly thawed, just slightly frozen still. I cooked at HP at 12 minutes thinking that would be good. Uh, no. Rubber, rubber, rubber. And the potatoes were mush. So, I did some research on those links I posted the other day, and went to Hip Pressure Cooking's cooking school and viola. DUH. How did I not know this? How did I miss this before? I think I've mostly cooked boneless/skinless cb in sauces, etc so I hadn't really noticed it all that much before. I'm sticking with either bone in w/skin (and take off after cooking), or thighs. We like thighs better anyway. "Chicken So, for chicken anything with bone-in and skin on will do fine, INCLUDING, a bone-in and skin on chicken breast – which will be lubricated by the fat in the skin and insulated by the bones on the bottom of the breast. If all you’ve got is boneless, skinless chicken breasts you can’t just toss them in the pressure cooker and hope for the best. They’ll turn out dry and stringy. Now, you can take advantage of this if you actually WANT them dry and stringy. You can make my Black Bean Chicken & Rice Burrito Bowl and the chicken will shred nicely in that recipe and it will remain moist because it will be part of a chili. Another way to use chicken breast in the pressure cooker is to roll them up with prosciutto to fatten them up and physically make the meat thicker so it will take longer to cook, such as in this hip Saltimbocca recipe." www.hippressurecooking.com/meat-cuts-pcs/Here is the link I'm talking about... Choosing the Right Cut of MeatI have been making boneless chicken beasts in and and have had no problems. I use lots of chicken stock. |
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nicolep
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Post by nicolep on Sept 16, 2017 23:49:17 GMT
@megmc I have no problems either. I wonder if it's the brand oh yvonne? |
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oh yvonne
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Post by oh yvonne on Sept 18, 2017 16:57:16 GMT
I have the Instant Pot.
Are you guys talking about boneless and skinless? Are you putting them in frozen first? Maybe that's the difference.
I am talking, boneless skinless, thawed/fresh chicken breasts, and cut up, that's when I cook on 12 minutes its way overcooked.
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Post by gale w on Sept 18, 2017 17:02:19 GMT
Even though it's still pretty warm here I'm thinking about doing some kind of cheeseburger soup in the slow cooker. I'll be gone from 4:30 until about 9 and need something that will be 100% done when I get home. I'll have to look for a recipe. My cheeseburger soup is just a regular stovetop recipe.
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Post by elaine on Sept 18, 2017 17:03:35 GMT
I have the Instant Pot. Are you guys talking about boneless and skinless? Are you putting them in frozen first? Maybe that's the difference. I am talking, boneless skinless, thawed/fresh chicken breasts, and cut up, that's when I cook on 12 minutes its way overcooked. Whole boneless chicken breasts should only be cooked 8-10 minutes. If you are also cutting it up, I wouldn't cook longer than 8 minutes. You probably would be okay with even less time, but 8 minutes is the longest you want to go. |
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Post by elaine on Sept 18, 2017 17:06:53 GMT
I made huge pot of bean soup yesterday, using two bags of the dried mixed soup beans. I also added two ham hocks, fresh onion, celery and carrots, two cans of diced tomatoes and finally added a bag of fresh baby spinach after it was done cooking. I ended up with 12 2-cup containers of soup! Guess what I'm eating right now for lunch? YUM!
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nicolep
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Post by nicolep on Sept 18, 2017 17:12:52 GMT
I have the Instant Pot. Are you guys talking about boneless and skinless? Are you putting them in frozen first? Maybe that's the difference. I am talking, boneless skinless, thawed/fresh chicken breasts, and cut up, that's when I cook on 12 minutes its way overcooked. Whole boneless chicken breasts should only be cooked 8-10 minutes. If you are also cutting it up, I wouldn't cook longer than 8 minutes. You probably would be okay with even less time, but 8 minutes is the longest you want to go. This. |
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Post by Jockscrap on Sept 18, 2017 18:25:43 GMT
Okay, Elaine is still here..good! Question for anyone, has anyone used the IP as a slow cooker? I have a slow cooker soup recipe I want to try that calls for browning meat first, so the IP would be perfect. It would have to simmer all day though, and I'm worried the IP would get too hot. Anyone tried an all day slow cook in it? When I make my tomato sauce, I keep the slow cooker on low for as many hours as I have. I cook the sauce on high pressure for 8 mins, wait for natural release, then switch to low slow cook. It can be on for 6-7 hours if I've made the sauce in the morning. I've hardly used the IP as a slow cooker other than for this since I've had it, but yesterday I did a half leg of lamb. I studded it with garlic, sprinkled it with rosemary, then browned it in the IP, and slow cooked it on high for five hours and it was amazing (no liquid added to the pot). As I lifted it out of the pot, the bone fell clean away from the meat. So, so tender, and practically no shrinkage. There was enough liquid in the pot to make into gravy. I'll definitely do this again. |
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oh yvonne
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Post by oh yvonne on Sept 18, 2017 18:56:07 GMT
I have the Instant Pot. Are you guys talking about boneless and skinless? Are you putting them in frozen first? Maybe that's the difference. I am talking, boneless skinless, thawed/fresh chicken breasts, and cut up, that's when I cook on 12 minutes its way overcooked. Whole boneless chicken breasts should only be cooked 8-10 minutes. If you are also cutting it up, I wouldn't cook longer than 8 minutes. You probably would be okay with even less time, but 8 minutes is the longest you want to go. Ah, okay thank you! I'll start on the low end from now on. |
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Post by Deleted on Sept 19, 2017 12:51:49 GMT
I bought an IP many months ago but finally tried it on Sunday. I made the best pot roast ever and I am a pot roast snob! I don't know why I waited so long to use this! I think I was a little scared because I remember pressure cooker horror stories from my childhood. I'm now hooked!
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nicolep
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Post by nicolep on Sept 19, 2017 12:54:45 GMT
I bought an IP many months ago but finally tried it on Sunday. I made the best pot roast ever and I am a pot roast snob! I don't know why I waited so long to use this! I think I was a little scared because I remember pressure cooker horror stories from my childhood. I'm now hooked! Yay! I can't imagine not having mine! |
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Post by elaine on Sept 19, 2017 13:12:24 GMT
I bought an IP many months ago but finally tried it on Sunday. I made the best pot roast ever and I am a pot roast snob! I don't know why I waited so long to use this! I think I was a little scared because I remember pressure cooker horror stories from my childhood. I'm now hooked!  Congratulations! There is no turning back now. The first thing I made in an electric pressure cooker was a brisket and that did it for me.  |
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