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Post by Kymberlee on Nov 23, 2016 10:05:39 GMT
I have a couple of questions. I am in the market to buy a new Crock Pot but the IP is intriguing me (and making me hungry). Should I forgo the CP for the IP? I get very, very tired of the CP so just curious if the IP is a better alternative. I also need it to be a 220V or at least dual voltage. In a quick search I couldn't find that info. Anyone mind taking a quick peek at their pot and letting me know if it is dual voltage? Maybe Santa will bring me an IP for Christmas. :-)
ETA: It looks like the US version is not dual voltage which stinks.
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Post by elaine on Nov 23, 2016 11:18:39 GMT
Yall have inspired me. I recievec an electric PC for Christmas last year and while i love the idea of it, Im kinda terrified of it. Just ordered the Hip Pressure Cooking cookbook for my nook app and Im about to dive in. Yay! Welcome to our thread. I promise that you will love your pressure cooker and wonder why you didn't use it sooner. I have all my cookbooks on the Kindle app on my iPad and my other recipes from the Internet in my Paprika app. My iPad comes in my kitchen and sits in a place of honor while I cook so I can see my recipes.
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Post by elaine on Nov 23, 2016 11:20:50 GMT
I have a couple of questions. I am in the market to buy a new Crock Pot but the IP is intriguing me (and making me hungry). Should I forgo the CP for the IP? I get very, very tired of the CP so just curious if the IP is a better alternative. I also need it to be a 220V or at least dual voltage. In a quick search I couldn't find that info. Anyone mind taking a quick peek at their pot and letting me know if it is dual voltage? Maybe Santa will bring me an IP for Christmas. :-) ETA: It looks like the US version is not dual voltage which stinks. The Brits and Aussies here are waiting for the 220V version which should be sometime in 2017, I think. You may want to see if Fagor (another great brand) has a 220V version. Their Lux model also has a yogurt making cycle.
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Nanner
Drama Llama
Posts: 5,962
Jun 25, 2014 23:13:23 GMT
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Post by Nanner on Nov 23, 2016 12:56:07 GMT
You bunch of enablers, you!!!
I've added one to my Christmas list, along with a cookbook for it. Lets see if I get it. If I don't, I'll buy one after Christmas.
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Post by elaine on Nov 23, 2016 14:07:46 GMT
OMG! I made my fresh cranberry sauce in the IP this morning. Literally 15 minutes from getting the bag of cranberries and orange out of the fridge to putting the sauce in a container back in the fridge. That's it! And it uses half the sugar of doing it on the stovetop. link to the recipeNow I have my sweet potatoes cooking in it so that I can mash them to use in my sweet potato casserole.
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Post by anonrefugee on Nov 23, 2016 14:08:09 GMT
Do you think you can use it for the equivalent of blanching green beans?
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Nov 23, 2016 16:02:46 GMT
Last night I made a bone in ham- @5# ham. Wrapped in foil. Put 1 1/2 cups water in pot and set ham in there. Cooked on manual for 15 minutes and it came out hot and juicy. Also made Elaine's southern green beans. Saved the bone and extra ham to make this soup- it is really good.
PEA SOUP Diced onion Diced carrots Diced celery Garlic 2 cups split peas Couple potatoes- peeled and cut in tiny cubes 6 cups chicken stock Bay leaf Salt and pepper
Sauté onion, carrots and celery. Add garlic. Stir in rest of ingredients. (I will add in the ham bone for extra flavor) Cook on high for 15 minutes. NPR. Remove bay leaf. Stir in cubed ham pieces. *do not double recipe- will foam too much
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momsanta
Junior Member
Posts: 74
Jun 27, 2014 3:33:40 GMT
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Post by momsanta on Nov 23, 2016 16:11:44 GMT
I have a couple of questions. I am in the market to buy a new Crock Pot but the IP is intriguing me (and making me hungry). Should I forgo the CP for the IP? I get very, very tired of the CP so just curious if the IP is a better alternative. The INSTAPOT has a slow cooker setting- i haven't used it yet. Has anyone tried it and is it pretty much the same as a crock pot?
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Post by dualmaestra on Nov 24, 2016 5:53:51 GMT
Thanks elaine . The recipe I followed did not say to cover, but I remember seeing some of the other ones linked here that were covered. Would you add more time if it was covered? The recipe call for 15 (up to 25 min for denser) high pressure on manual. Because I didn't think of it until the last minute, I followed the recipe and put it in uncovered. Will let you know how it turns out. It did say to pat off any water on top with a paper towel, which I did. It's still cooling on my counter. Yours should be fine - I just don't like mopping up the water. I don't add time when I cover mine. I can't wait to hear how yummy it is! We had the cheesecake today for my brother's birthday, it was very good. I was a little worried because in reading the comments, many said theirs was not done. I set it for 20 minutes on manual, natural pressure release (about 20 minutes). Refrigerated overnight and it was very good today. Liked that it was not too sweet, even with the caramel on top. Thank you again for your help.
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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 24, 2016 13:27:37 GMT
Doing ribs tonight. It's cold and snowy/rainy. Thought it would be a nice warm dinner.
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Post by elaine on Nov 24, 2016 14:44:25 GMT
Doing ribs tonight. It's cold and snowy/rainy. Thought it would be a nice warm dinner. I think most of us south of the Canadian border are doing turkey today! My IP was used yesterday to make my mashed potatoes and my mashed sweet potatoes to be cooked in a casserole today. Today, the IP will be used for my corn casserole and then tonight to make stock out of the carcass. HAPPY THANKSGIVING to the American peas!
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Post by dualmaestra on Nov 24, 2016 15:34:41 GMT
If I want to cook my cut up sweet potatoes in the IP, how long should I cook them for? I will put them in the steamer basket.
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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 24, 2016 15:35:04 GMT
Doing ribs tonight. It's cold and snowy/rainy. Thought it would be a nice warm dinner. I think most of us south of the Canadian border are doing turkey today! My IP was used yesterday to make my mashed potatoes and my mashed sweet potatoes to be cooked in a casserole today. Today, the IP will be used for my corn casserole and then tonight to make stock out of the carcass. HAPPY THANKSGIVING to the American peas! Have a piece of pie for me please!
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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
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Nov 24, 2016 15:56:50 GMT
Do you think you can use it for the equivalent of blanching green beans? Imo, no. Blanching is a quick immersion in boiling water followed by an ice bath. Even with quick release your beans will be in too long for blanching. I personally don't cook any veggies in the IP that I want to stay crisp tender. Even with 0 minutes I think they are overdone. There is still a place for regular pots in my kitchen
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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
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Nov 24, 2016 16:02:02 GMT
Look what I found in my recipe bookmark
ETA: REMOVED LINK BECAUSE FURTHER RESEARCH SHOWS ELECTRIC PRESSURE COOKERS SHOULD NOT BE USED FOR FRYING! Sorry if I got your hopes up.
If anyone gives it a go let me know. I did make the fried chicken many years ago in my stove top pressure cooker but not sure if it would translate to working in an IP. It was just like KFC
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Post by elaine on Nov 24, 2016 16:02:14 GMT
If I want to cook my cut up sweet potatoes in the IP, how long should I cook them for? I will put them in the steamer basket. Do you want them soft for mashing? 9 minutes If you want them to retain chunk form - 7 minutes. For mashing, I don't even bother with a steamer basket. Just dump them in with a cup of water.
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Post by elaine on Nov 24, 2016 16:03:38 GMT
I think most of us south of the Canadian border are doing turkey today! My IP was used yesterday to make my mashed potatoes and my mashed sweet potatoes to be cooked in a casserole today. Today, the IP will be used for my corn casserole and then tonight to make stock out of the carcass. HAPPY THANKSGIVING to the American peas! Have a piece of pie for me please! I made both pecan and pumpkin - I'll do you the painful favor of having one of each for you, but you'll owe me !
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Post by dualmaestra on Nov 24, 2016 16:09:10 GMT
If I want to cook my cut up sweet potatoes in the IP, how long should I cook them for? I will put them in the steamer basket. Do you want them soft for mashing? 9 minutes If you want them to retain chunk form - 7 minutes. For mashing, I don't even bother with a steamer basket. Just dump them in with a cup of water. Thanks elaine. I do want them in chunks (i will put them in the oven afterwards with brown sugar, pineapples and marshmallows). So if I don't want them extra soft, after the 7 minutes should I do quick pressure release?
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Post by elaine on Nov 24, 2016 16:11:22 GMT
Do you want them soft for mashing? 9 minutes If you want them to retain chunk form - 7 minutes. For mashing, I don't even bother with a steamer basket. Just dump them in with a cup of water. Thanks elaine . I do want them in chunks (i will put them in the oven afterwards with brown sugar, pineapples and marshmallows). So if I don't want them extra soft, after the 7 minutes should I do quick pressure release? If you are going to bake them more, I'd only cook them for 5 minutes at high pressure and use quick pressure release.
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Post by peajays on Nov 24, 2016 16:13:45 GMT
I made my second batch of chicken noodle soup this week. It's so quick and easy to make. Also did another batch of yogurt. With the Black Friday deals I expect we'll see a lot of new IP'ers. Looking forward to welcoming you to the dark side!
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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 24, 2016 16:23:18 GMT
Have a piece of pie for me please! I made both pecan and pumpkin - I'll do you the painful favor of having one of each for you, but you'll owe me ! Omg..both my faves too! Lol. I will owe you haha.
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Post by dualmaestra on Nov 24, 2016 17:35:07 GMT
Thanks elaine . I do want them in chunks (i will put them in the oven afterwards with brown sugar, pineapples and marshmallows). So if I don't want them extra soft, after the 7 minutes should I do quick pressure release? If you are going to bake them more, I'd only cook them for 5 minutes at high pressure and use quick pressure release. I cooked them for 5 minutes and they were delicious!! Soft and sweet. I ate about 1/2 of the batch I made (2 sweet potatoes). I am cooking more right now, this time for only 3 minutes for the additional baking time. I am going to keep these soft ones to have during the week.
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Post by gale w on Nov 24, 2016 21:35:05 GMT
Used the IP for mashed potatoes and the Fagor for cauliflower. Both came out perfect and neither one heated up my kitchen.
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Post by elaine on Nov 24, 2016 23:34:25 GMT
The turkey carcass is in my 8 quart IP with carrots, onion, celery, garlic cloves and bay leaves and 5 quarts of water - turkey stock should be ready in an hour.
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Post by anonrefugee on Nov 25, 2016 1:37:00 GMT
Do you think you can use it for the equivalent of blanching green beans? Imo, no. Blanching is a quick immersion in boiling water followed by an ice bath. Even with quick release your beans will be in too long for blanching. I personally don't cook any veggies in the IP that I want to stay crisp tender. Even with 0 minutes I think they are overdone. There is still a place for regular pots in my kitchen Thanks, I think you're right. I blanched them the old fashioned way. My turkey carcass was immediately put into slow cooker mode to make stock after dinner. That might have been able to be under pressure, but I was too busy with friends, family, to want to learn anything new. Note to self: figure this out before Next poultry holiday. ETA and LOL just saw elaine 's post above. I should have known she'd have a tip!!! Elaine, you are on my Thankful List. I know that sounds corny, but I appreciate your knowledge and it has positively impacted our lives.
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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 Nov 25, 2016 2:11:13 GMT
So, I made our Thanksgiving turkey in the IP and it was really good. I pre-browned about a 5 lb, bone-in turkey breast, then spread onion, celery, and fresh thyme on the trivet. Plopped the turkey on top and added a cup of chicken stock. I cooked it on hp, manual, 30 min then nr for about 10 mins. Now if I can just figure out how to make pressure cooker gravy taste as good as my oven roasted or crockpot gravy. Normally I make a very delicious gravy but the IP has definitely made me feel like a fledgling cook again! Any gravy I've made is tasteless and bland no matter what I use for seasoning; homemade stock instead of water, s&p, onion, chicken or beef base, etc., etc. I brown the meat really good and it's delicious, but the gravy still just doesn't measure up. Tips anyone?
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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
Jun 26, 2014 19:30:06 GMT
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Post by scrappinghappy on Nov 25, 2016 4:06:22 GMT
So, I made our Thanksgiving turkey in the IP and it was really good. I pre-browned about a 5 lb, bone-in turkey breast, then spread onion, celery, and fresh thyme on the trivet. Plopped the turkey on top and added a cup of chicken stock. I cooked it on hp, manual, 30 min then nr for about 10 mins. Now if I can just figure out how to make pressure cooker gravy taste as good as my oven roasted or crockpot gravy. Normally I make a very delicious gravy but the IP has definitely made me feel like a fledgling cook again! Any gravy I've made is tasteless and bland no matter what I use for seasoning; homemade stock instead of water, s&p, onion, chicken or beef base, etc., etc. I brown the meat really good and it's delicious, but the gravy still just doesn't measure up. Tips anyone? Brown your flour. Just bake it in the oven till it's the color of caramel shaking the pan every now and again so it doesn't burn. It's a Creole trick for the best tasting roux and it makes great gravy. It keeps in the freezer for months too if you make extra. Also if you brown your meat, get the fond off with some chicken stock and add to the gravy
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Post by gale w on Nov 25, 2016 23:01:43 GMT
How long to cook 4 lbs of frozen boneless breasts? Some are thicker than others. They're all in there together. I pressed poultry and it shows 15 minutes. Will that be long enough? I have a serious phobia of raw chicken so when I open the cooker I need them all to be cooked through.
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Post by elaine on Nov 25, 2016 23:15:21 GMT
How long to cook 4 lbs of frozen boneless breasts? Some are thicker than others. They're all in there together. I pressed poultry and it shows 15 minutes. Will that be long enough? I have a serious phobia of raw chicken so when I open the cooker I need them all to be cooked through. Are they are frozen together in one big lump? Or individually? If they are individual, 15 minutes might be enough time. If they are frozen together, I'd give it 20-25 minutes.
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Post by gale w on Nov 25, 2016 23:17:38 GMT
They were individual. 15 minutes is up so I'll let them release naturally and see how they look.
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