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Post by leftturnonly on Dec 8, 2016 6:48:12 GMT
Here's a really thick beef stew served over mashed potatoes! ![](http://cdn.iowagirleats.com/wp-content/uploads/2013/12/Beef-Stew-iowagirleats.com-01_mini.jpg) I think any of these could easily be done in the Instant Pot.
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imsirius
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Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Dec 8, 2016 16:50:34 GMT
I'm doing a pork butt tonight. It's about 4 pounds, so I think 75 minutes should be fine..(DH will lift it in and out for me) What say the potheads? ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/2thumbsup.jpg.gif)
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Post by monklady123 on Dec 9, 2016 0:14:17 GMT
I made the best black bean soup tonight. The only changes I made were that I didn't put in salt until after it was done cooking because I've read some things that say never add salt to beans before they're cooked. So I added salt and Mexican seasoning afterwards. Also I didn't put in mushrooms because dd is home and didn't think she wanted mushrooms in her black bean soup. She likes them well enough but didn't feel that they belong in black bean soup. lol. Anyway... all total, including chopping up veggies beforehand and sauteeing them, it was about an hour. omg....I still can't believe that. Dried beans from dried in the package to in my bowl in an hour! Black Bean Soup
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Post by meeko77 on Dec 9, 2016 0:47:25 GMT
So I just did the initial water test. It took FOREVER for the water to warm up and come to pressure. Is this normal?
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Dec 9, 2016 0:48:25 GMT
Here's a really thick beef stew served over mashed potatoes! ![](http://cdn.iowagirleats.com/wp-content/uploads/2013/12/Beef-Stew-iowagirleats.com-01_mini.jpg) I think any of these could easily be done in the Instant Pot. That looks delicious.
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Post by monklady123 on Dec 9, 2016 0:52:29 GMT
So I just did the initial water test. It took FOREVER for the water to warm up and come to pressure. Is this normal? Yes. We should have warned all the new folks not to put in as much water as the manual says. Also not to start with cold water. When you're actually cooking you can speed up the beginning part by preheating the pot much like you would preheat your oven. You can turn on saute even if you're not actually sauteeing anything. Just put a little bit of water in it... like 1/2 cup, not much, and let it heat up while you're prepping the food.
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Post by scrapmaven on Dec 9, 2016 0:57:23 GMT
I made my first IP meal a couple nights ago. It was a chicken stew. I did have to sautee in the IP. Perhaps that is why the dish came out so well. I am now a huge IP fan and will be glued to mine. Thank you for the encouragement elaine.
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imsirius
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Post by imsirius on Dec 9, 2016 1:30:34 GMT
So I just did the initial water test. It took FOREVER for the water to warm up and come to pressure. Is this normal? The manual says 4 cups I think. I used 1 cup. If you used 4, then that's why. The more liquid the longer it takes to come to pressure.
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Post by Zee on Dec 9, 2016 1:35:58 GMT
So I just did the initial water test. It took FOREVER for the water to warm up and come to pressure. Is this normal? Yes, if you used the three cups like it says. It's faster if you use it for recipes with less liquid, so don't fear! I've only used it five times but everything else was faster. I still wouldn't call it an "instant" pot, but it's very convenient to set it and walk away while it does its thing. Whoops, four cups...you get the picture
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Post by meeko77 on Dec 9, 2016 2:03:40 GMT
Actually it had me fill up to the "3", which is actually 3 LITERS of water. I started it cold. No wonder it took so long. After I did the initial water test, and after I posted the last post, I went back and made hard boiled eggs in it. Only a cup of water in that, so it took less time. My eggs were PERFECT! I am so excited about it for eggs. Now I have to figure out my next recipe. Thanks everyone!
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~Lauren~
Pearl Clutcher
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Post by ~Lauren~ on Dec 9, 2016 2:05:30 GMT
What is the recipe for hard boiled eggs?
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Post by meeko77 on Dec 9, 2016 2:17:55 GMT
What is the recipe for hard boiled eggs? Super easy! Use the steamer rack. One cup of water. Place the eggs on the rack, careful they don't touch. Some websites I saw had them using tin foil to separate the eggs, but I didn't do that. I only did 4 eggs this time. Anyway, manual mode for 7 minutes (ETA:high pressure) for me. Do 6 minutes if you like a soft center. I like a more firm center. Then I manually released the steam and immediately placed in ice water. They peeled PERFECT! Edit #2: link to recipe, I just didn't do the tin foil and added an extra minute for more cooked eggs: IP hard boiled eggs
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Post by papercrafteradvocate on Dec 9, 2016 4:15:38 GMT
I need to try the steel cut oats. I love them but have not tried to make them in the IP
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Post by leftturnonly on Dec 9, 2016 5:06:10 GMT
So I just did the initial water test. It took FOREVER for the water to warm up and come to pressure. Is this normal? It depends on how much water you used. The directions are a little misleading, from what I hear, so I followed a video that directed me to use 1 cup of water and set the pressure on high for 2 minutes. That's all I did and I wouldn't have done a test at all if it had taken the time with so much more water that others have done.
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Post by elaine on Dec 9, 2016 12:36:39 GMT
I made my first IP meal a couple nights ago. It was a chicken stew. I did have to sautee in the IP. Perhaps that is why the dish came out so well. I am now a huge IP fan and will be glued to mine. Thank you for the encouragement elaine . It came out so well because most dishes do! It is a magical machine. The level of flavor one can achieve in such a short period of time is what keeps me glued to mine. Everything tastes like it was cooked all day, rather than 20 minutes. I'm very happy that YOU are very happy with your new IP!
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Post by crimsoncat05 on Dec 9, 2016 15:52:53 GMT
Actually it had me fill up to the "3", which is actually 3 LITERS of water. I started it cold. No wonder it took so long. After I did the initial water test, and after I posted the last post, I went back and made hard boiled eggs in it. Only a cup of water in that, so it took less time. My eggs were PERFECT! I am so excited about it for eggs. Now I have to figure out my next recipe. Thanks everyone! ^^^ this is what we did, too!! we stood there and watched it forEVER, and wondered what the HECK was wrong with it!! It wasn't until AFTER all that time that I Googled and found out their instructions were crap... lol!!
I have to say, elaine 's black beans recipe is going to be a staple in my repertoire... we had them with tacos the other night (shredded chicken 'taco junk' with chicken previously cooked in the IP), and last night even though there wasn't any taco meat left, I made myself a black bean taco. I know this isn't a surprise at all to vegetarians, lol, but black beans make a pretty good substitute for meat! I will be doing that with them again, for sure.
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Post by gale w on Dec 9, 2016 21:30:18 GMT
If anyone here has the book "slow food fast" can you tell me if the fried rice recipe uses raw or cooked rice? thanks
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Post by gale w on Dec 9, 2016 23:25:27 GMT
Bean soup with bacon tonight. Good comfort food for the cold weather.
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imsirius
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Post by imsirius on Dec 10, 2016 1:44:29 GMT
I do my eggs 6 min pressure, 6 min NPR. Always perfect
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Post by elaine on Dec 10, 2016 4:54:24 GMT
Tonight was a 2 IP dinner! Black beans from scratch in one IP, salsa chicken in the other IP. We had burrito bowls for dinner - rice, black beans, shredded salsa chicken, topped with cheese. Perfect food for such a cold day!
My husband was very happy because its the first time I've made beans from scratch since I went on WW at the end of September. He and my boys all had thirds, so not much left to tempt me.
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Post by leftturnonly on Dec 10, 2016 4:58:06 GMT
Tonight was a 2 IP dinner! Black beans from scratch in one IP, salsa chicken in the other IP. We had burrito bowls for dinner - rice, black beans, shredded salsa chicken, topped with cheese. Perfect food for such a cold day! My husband was very happy because its the first time I've made beans from scratch since I went on WW at the end of September. He and my boys all had thirds, so not much left to tempt me. Yay! I just made a batch of pinto beans in the juice that was left from BF's Italian thingamajig and I threw in the big old ham bone leftover from Thanksgiving and a can of rotel tomatoes. It's good. Not *quite* cooked enough, but that'll be fine for tomorrow. BTW - tomorrow will be the 3rd time using the low pressure to reheat, so it was the right one to get STILL waiting on the one from Walmart!
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Nink
Pearl Clutcher
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Jul 1, 2014 23:30:44 GMT
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Post by Nink on Dec 10, 2016 5:22:47 GMT
I need to try the steel cut oats. I love them but have not tried to make them in the IP I just did steel cut oats in mine tonight for dinner. It was fantastic.
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Post by papercrafting on Dec 10, 2016 23:39:54 GMT
I'll have to re read my manual. I failed at manual setting my IP for 10 minutes (chilli) but did successfully use the auto chilli button. boo. the chilli was good and much more flavourful than stovetop .
sigh Annette
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Post by gale w on Dec 10, 2016 23:57:03 GMT
I made stew tonight. Plus garlic bread in the regular oven. I love making stew that tastes like I cooked it all day but isn't mush.
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Deleted
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Jun 26, 2024 12:15:34 GMT
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Post by Deleted on Dec 11, 2016 1:18:13 GMT
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Post by elaine on Dec 11, 2016 3:37:46 GMT
Today was a big ol' pot (my 8 quart IP) of my 0 SmartPoint roasted veggie soup.
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Post by karen on Dec 11, 2016 15:35:32 GMT
My new pot arrived yesterday and a it works! Yea! I did the water test and that seemed to work, so I made eggs. I think they were overlooked, so next time I will adjust the time.then I decided I would make a roast. It was only half defrosted, so I cooked it for 60 minutes, checked on it, then cooked it for another 30 minutes. It was delicious! Very tender. I cooked carrots and potatoes separately, and for too long because they were mushy. So then, only because I had taken the eggs and cream cheese out to warm up, I made cheesecake. It was definitely a learning experience! First of all,I learned that I need to make sure that I have all of the ingredients on hand before I start. Apparently I needed whipping cream. Didn't have it. Also, I won't start the process at 10 pm unless I really want to stay up super late at night. Otherwise, it was edible and I know better for next time. I also learned that the pin in my stand mixer is stuck. So today my insta pot is going back in the box and gettin wrapped and put under the tree and I will be attempting to fix the mixer. I am loving my new instant pot!
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Post by gale w on Dec 11, 2016 20:43:43 GMT
I just typed this up for the IP group so I thought I'd also post it here. It's very basic. Makes about 4 servings I think. I'm going to start doubling it. When I made it in the slow cooker it used more liquid so it ended up making a bit more.
Beef Stew
1 lb beef stew meat 2 tbs olive oil 4 carrots, sliced 1 onion, diced 2 cups beef broth 1/2 tsp salt 1 clove garlic, minced 1 bay leaf 1 tsp paprika 1 tsp worcestershire sauce or soy sauce 3 potatoes, diced 2 tbs cornstarch 1/4 cup water
Heat pan and add oil. Brown meat for a few minutes. Add onions and carrots (add these later if you prefer them not super cooked). Add broth, salt, garlic, paprika, bay leaf and worcestershire sauce. Cook on manual, high pressure, for 30 minutes. Let natural release for 10 min, then quick release the rest of the way. Add potatoes (and onions and carrots, if you didn't add them before). Cook on manual, high pressure, for 10 minutes. This makes the potatoes pretty well cooked so do it for less if you prefer them to be more firm. I'm usually pretty hungry so I quick release at this point. Remove the bay leaf. Stir cornstarch into water. Bring the stew to a boil and add the cornstarch/water mix to thicken. Let boil for a minute or two, stirring constantly.
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Post by papercrafting on Dec 11, 2016 23:08:32 GMT
Well. I did hard boiled eggs, 8 minutes but accidently on high pressure. they were too rubbery. another sigh
Annette
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Post by elaine on Dec 11, 2016 23:09:28 GMT
Well. I did hard boiled eggs, 8 minutes but accidently on high pressure. they were too rubbery. another sigh Annette I'm sorry! It is a learning curve. We've all had our own user-error IP fails.
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