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Post by elaine on Sept 19, 2017 19:25:07 GMT
New thread!
We are back on yogurt, so I've made two pots this week. I haven't been doing much exciting cooking lately. Although I do have Pork Goulash in the IP planned for tomorrow.
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StephDRebel
Drama Llama
Posts: 6,666 
Location: Ohio
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Post by StephDRebel on Sept 19, 2017 19:27:34 GMT
I got an air fryer a couple of weeks ago. So far I've used it to reheat pizza and cook frozen veggie burgers.
Tuscano soup in the instant pot last night. Fabulous as always.
I'll be looking for black bean recipes soon.
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 19, 2017 19:42:36 GMT
I'm late to the IP game but would love any links of recipe sites that you experts like. I've made 2 meals in the IP so far and I'm hooked!
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scrappyesq
Pearl Clutcher
You have always been a part of the heist. You're only mad now because you don't like your cut.
Posts: 4,032
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Post by scrappyesq on Sept 19, 2017 21:48:22 GMT
I think rice is going to be in my regular constant IP rotation. Of course because I love rice with anything but also because the IP makes it so easy to set the pressure and go about your business.
I'm not super adventurous with my recipes yet. I'm making the same Indian Dal that I made last week (because I LOOVE it). I'm also doing the salsa/ chicken recipe again. I liked the way it came out and I plan to try it with some salsa verde.
The thing I like most so far is that it takes only a little effort to make a meal that is not frozen (like lean cuisine) or fast food.
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Post by gmcwife1 on Sept 20, 2017 0:09:23 GMT
Tonight I'm doing my spaghetti squash in the IP, it's my first time cooking it this way  |
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Post by gmcwife1 on Sept 20, 2017 4:09:27 GMT
Tonight I'm doing my spaghetti squash in the IP, it's my first time cooking it this way My squash turned out fabulous! |
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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 20, 2017 23:42:06 GMT
I'm very proud of myself. I did lobster tails in the IP and I've never cooked lobster before in anything. I steamed them for 3 minutes and they were somewhat overdone, but still dee-lish-ous!! They were small, only about 4-5 oz, so I'm thinking 2 minutes would have been perfect. And, we dipped in my homemade ghee. Good stuff, definitely a meal worth repeating.
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nicolep
Drama Llama
Posts: 7,080
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Post by nicolep on Sept 21, 2017 2:10:59 GMT
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Post by gale w on Sept 25, 2017 21:25:40 GMT
I'm making baked beans today. I needed something that can sit on the keep warm setting for a couple of hours.
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Post by brandnewrollerskates on Sept 25, 2017 23:52:31 GMT
I tried that Instant Pot spaghetti tonight and I’m sure it would have been delicious if my IP hasn’t refused to come to pressure. I’ll have to check it over before I try another recipe.
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nicolep
Drama Llama
Posts: 7,080
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Post by nicolep on Sept 25, 2017 23:59:35 GMT
I tried that Instant Pot spaghetti tonight and I’m sure it would have been delicious if my IP hasn’t refused to come to pressure. I’ll have to check it over before I try another recipe. That is so funny. We made it tonight too. and didn't like it at all.  I think it was the sauce though. |
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Post by elaine on Sept 26, 2017 0:04:00 GMT
I tried that Instant Pot spaghetti tonight and I’m sure it would have been delicious if my IP hasn’t refused to come to pressure. I’ll have to check it over before I try another recipe. You need to be sure that the water goes all the way down to the bottom. If the ingredients end up getting scorched on the bottom of the pot, it will shut the heat off and never come to pressure. |
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 26, 2017 13:25:24 GMT
Love Skinny Taste meals. Thinking about trying her lasagna soup in the IP sometime this week! |
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Post by jassy on Sept 26, 2017 13:55:21 GMT
We made the skinny taste IP recipe (above) last night, and we loved it. I used the exact noodles and sauce she suggested. We all thought it was delicious! And very filling.
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Post by magenta on Sept 27, 2017 1:09:12 GMT
Help! I have a package of fully cooked ribs I want to prepare in the instant Pot. I plan to use manual pressure but I'm not sure for how long. The package is about 2.25 lbs. Does anyone have any suggestions?
I cooked ribs a few weeks ago with the instant Pot and YUM! My kids loved them. Those weren't cooked though. I don't want to mess these ones up. TIA!
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 27, 2017 14:15:28 GMT
I made this last night in the IP but substituted hamburger for ground turkey as I'm not a fan. I liked the ability to make spaghetti in the IP but I think I'll jazz it up a little more next time because it was kind of bland. I couldn't find the sauce she recommended at the store so I used Rao's. Nice to be able to throw everything into one pot and have dinner in 9 minutes! SaveSave |
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mlana
Pearl Clutcher
Posts: 2,523
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Post by mlana on Sept 28, 2017 3:03:06 GMT
Today was a good pressure cooker day for us. LOL. I made a banana cake first thing and it was awesome! This was my first cake in the EPC. I bought a spring form pan right after I started using my EPC, but I’d never used it. My DD loved it. Unfortunately, my DH can’t have any because of the banana and butter in it. I’m thinking of trying it with apple butter and oil to replace the banana and butter since the recipes doesn’t call for any baking powder, something else on the Nono list for CKD patients. Has anyone tried this?
Tonight I made brisket. WOW! I was a really simple recipe, but it really came out good. My brisket was tiny, so there isn’t a lot of leftovers, but I think Dd and I will use the remainder for nachos for lunch for Friday.
Marcy
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 29, 2017 14:44:57 GMT
Last night I followed through and made Skinny Taste Lasagna Soup in the IP. Holy hell was it good! I sautéed the turkey sausage, onion and garlic cloves then added the wet ingredients and set it for 30 minutes. After that I released the pressure and added the broken up lasagna noodles for another 5 minutes and they were the perfect consistency. I highly recommend the recipe.
Off to find something else healthy and yummy to make for the weekend!
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Post by #notLauren on Sept 29, 2017 14:50:26 GMT
Tonight I'm doing my spaghetti squash in the IP, it's my first time cooking it this way I've done this. It works beautifully. Elaine, your stew recipe came out fabulous. |
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 29, 2017 14:55:30 GMT
Tonight I'm doing my spaghetti squash in the IP, it's my first time cooking it this way My squash turned out fabulous! Details please! |
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MizIndependent
Drama Llama
Quit your bullpoop.
Posts: 5,836
Jun 25, 2014 19:43:16 GMT
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Post by MizIndependent on Sept 29, 2017 17:01:12 GMT
Good morning fellow Pot-heads.  I'd just like to thank you all for your helpful tips/advice. I've been using my IP for about three weeks now and even my hobby-chef DH is impressed! He REALLY liked that Thai Green Curry Chicken I made and then I surprised him earlier this week by cracking out this amazing soup: Creamy Garlic Mushroom Chicken Stew I CAN'T COOK...but I managed to do this and it was really amazing. Feeling very accomplished.  I just found what looks like a pretty amazing collection of recipes and I thought you all might be interested too: Pressure Luck CookingI'll be making this tomorrow night: Instant Pot Stuffed Artichokes |
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Post by gmcwife1 on Sept 29, 2017 17:15:30 GMT
My squash turned out fabulous! Details please! I think I followed these instructions Ingredients • 1 spaghetti squash • 1 cup water Instructions 1. Cut spaghetti squash lengthwise and scoop out the seeds. 2. Open the Instant Pot and add 1 cup of water. 3. Stack the spaghetti squash on top of each other, cut-side up. 4. Close the lid and make sure the vent on the top of the lid is closed. 5. Set to manual, high-pressure for 5 minutes. 6. When the timer goes off, turn the vent on the top of the lid to release the steam. 7. Wait about 5 minutes for the steam and pressure to dissipate. 8. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Except I put the squash on my steamer basket. |
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Sept 29, 2017 17:58:45 GMT
I think I followed these instructions Ingredients • 1 spaghetti squash • 1 cup water Instructions 1. Cut spaghetti squash lengthwise and scoop out the seeds. 2. Open the Instant Pot and add 1 cup of water. 3. Stack the spaghetti squash on top of each other, cut-side up. 4. Close the lid and make sure the vent on the top of the lid is closed. 5. Set to manual, high-pressure for 5 minutes. 6. When the timer goes off, turn the vent on the top of the lid to release the steam. 7. Wait about 5 minutes for the steam and pressure to dissipate. 8. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Except I put the squash on my steamer basket. Sounds easy enough. We'll have to try it this weekend since it's one of DH's favorite veggies. |
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Post by elaine on Sept 29, 2017 19:06:19 GMT
I was in Los Angeles last week, visiting my mom. I made an IP dinner for her - she only has one IP (the horrors!) - so first rice, then steamed veggies, then made teriyaki chicken. She loved it! I also made a batch of yogurt for her. Yesterday, I made a Sous vide bottom eye roast for dinner. And then a batch of yogurt overnight in the IP. I do like that I can get our “beef” fix by buying less expensive roast cuts and Sous vide-ing them, instead of having to spend $$$ to buy steaks. #notLauren, I’m glad that the stew worked for you! |
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oh yvonne
Prolific Pea
Posts: 8,009
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Sept 29, 2017 19:47:43 GMT
Hi ladies!
Well, I continue to have fun reheating frozen cooked chicken in my IP. Earlier this month we had a party and we ordered tri-tip and chicken from a local BBQ place and we had lots of both leftover. That night I vacuum sealed everything up and put it out in the deep freezer and sorta forgot about it.
Last night I wanted something quick and so I pulled out some of that chicken. Popped it frozen solid, put a little water at the bottom and pc on high for 4 minutes and it came out perfect! I'd even say better than the day we picked it up because it was even juicier.
I chopped that up, put it in heated (not fried) corn tortillas and we topped it with lettuce, grated cheddar and salsa. Boy oh boy was that delicious with the smokiness (no sauce) already infused into the chicken pieces.
It was SO good, I'm thinking maybe I'll buy up a few BBQ chickens from them again for the sole purpose of freezing and making meals out of it for future meals. It was that good. I have always used the Costco roasted chickens for this purpose, but dang, that smoked flavor just beat all.
Spaghetti squash is on sale so I picked up a few. I'll make it tonight but I can't decide if I want to make a pumpkiny sauce or marinara.
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Post by mlynn on Sept 30, 2017 3:21:16 GMT
Last night I followed through and made Skinny Taste Lasagna Soup in the IP. Holy hell was it good! I sautéed the turkey sausage, onion and garlic cloves then added the wet ingredients and set it for 30 minutes. After that I released the pressure and added the broken up lasagna noodles for another 5 minutes and they were the perfect consistency. I highly recommend the recipe. Off to find something else healthy and yummy to make for the weekend! Care to post a link? I googled, but there were a number of links, and I do not know which you used. |
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Oct 1, 2017 1:27:17 GMT
Let me figure out how to link  |
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nicolep
Drama Llama
Posts: 7,080
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Post by nicolep on Oct 2, 2017 13:39:26 GMT
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Deleted
Posts: 0
Jun 1, 2024 19:43:39 GMT
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Post by Deleted on Oct 2, 2017 13:51:44 GMT
mlynn: here's the recipe!
For the soup:
cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
Directions:
Spray the bottom of the pot with the cooking spray. Using the "Sauté" feature, sauté the sausage until brown then add the onions and garlic, cooking for 2-3 additional minutes. Add the wet ingredients and using the "Soup" feature, cook on high pressure for 30 minutes. Manually release the pressure, adding the broken lasagna noodles. Give it another 5 minutes of high pressure and let the pressure release on it's own or after 5-10 minutes if you're impatient like me and starving!
Enjoy!
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I think it was the sauce though. 
