|
|
Post by annaintx on Dec 2, 2016 20:40:40 GMT
HELP THE NEWBIE! Please.  I am doing a water test, following along with this video: www.facebook.com/friedafranchina/videos/10210434587364663/My pin never went up like hers did. It did the beeping after the time and is now on the count "up" from being finished. What did I do wrong? Was there not enough liquid in it to really check? I used 1 cup in a 6 qt pot. I thought I had the valve on "sealing" but I can't really tell as when I touched it, it released a lot of stem. Should I do another water test and use more water?? I have ribs in the fridge to cook for dinner tonight--so need to get this figured out. THANK YOU!! ETA: Video won't show, but I found it at the Instant Pot FB Community.https://www.facebook.com/friedafranchina/videos/10210434587364663/ |
|
|
|
Post by annaintx on Dec 2, 2016 21:07:55 GMT
I think I got it figured out.
Experienced users: Does the pin go all the way out of the lid, or only flush to the top of the depression for the pin? (I hope that makes sense!)
|
|
|
|
Post by mellowyellow on Dec 2, 2016 21:22:41 GMT
It's just flush. Enjoy your new toy!
|
|
|
|
Post by annaintx on Dec 2, 2016 22:06:46 GMT
Thank you!! I have pork ribs in it right now, used 3 different recipes to figure out how to do it. I"m anxious to see how they turn out. DH is skeptical. |
|
|
|
Post by annaintx on Dec 3, 2016 4:57:31 GMT
OK, the ribs were amazing. I finished them off in the oven to crisp them up a bit. AMAZING. i need to get another sealing ring and then I'm going to tackle cheesecake.
|
|
|
|
Post by flanz on Dec 3, 2016 4:59:09 GMT
OK, the ribs were amazing. I finished them off in the oven to crisp them up a bit. AMAZING. i need to get another sealing ring and then I'm going to tackle cheesecake. I'm an Instant Pot newbie -have had it since July and have not used it yet! Would love your rib recipe. So glad you were so happy with your first dish! |
|
|
|
Post by jenjie on Dec 3, 2016 5:13:08 GMT
OK, the ribs were amazing. I finished them off in the oven to crisp them up a bit. AMAZING. i need to get another sealing ring and then I'm going to tackle cheesecake. Excellent! I'm proud of you!! |
|
|
|
Post by annaintx on Dec 3, 2016 14:13:42 GMT
Here is what I did for my ribs.
1. Rack of pork ribs (not baby back, hubby got the other kind I can't remember the name) about 3 lbs.
2. Cut the ribs into segments so you don't have one long rack. Season the ribs with a dry BBQ seasoning. I used "BBQ of the Americas" by Penzey's. It's what I had on hand.
3. In the pot I put one onion, quartered. I used the last of our apple juice (about 1/2 to 2/3 a cup), then added water and about 2TBS of apple cider vinegar to make 1 cup of liquid. Pour into the bottom of the pot.
4. Stand the ribs up in a sort of teepee shape so they're not submerged in the liquid. One end of them will be, though.
5. Manual setting, 22 minutes high pressure.
6. I let it naturally release for about 15 minutes, then released the pressure the rest of the way.
7. Preheat oven to 450.
8. Foil lined cookie sheet, SPRAY WITH PAM (I forgot and had a mess). Put the ribs on the foil, brush with favorite BBQ sauce (I used Sweet Baby Ray's, what I had on hand). Bake at 450 for about 8 minutes, then turn ribs over, brush other side with sauce, bake another 8 minutes. Let cool a little bit so you can actually touch them if you're going to eat with your fingers.
ENJOY!!!
I read various recipes and came up with this on my own--I used two and combined them for this, one was a rib recipe elaine had recommended (I think it came from NPR originally) and another one was from the Instant Pot website.
|
|
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
|
Post by imsirius on Dec 3, 2016 14:15:19 GMT
Great job!
I love ribs on our smoker, but ribs in the IP are a close second!
|
|
|
|
Post by elaine on Dec 3, 2016 16:23:53 GMT
Anna, that sounds delicious! I'm so glad it was a huge success.
I've never been able to cook fall-off-the-bone ribs before my Instant Pot. And they are one of my favorite foods - I couldn't have been happier that pork ribs were incredibly cheap this summer. We had them at least every two weeks.
|
|
|
|
Post by SockMonkey on Dec 3, 2016 16:29:27 GMT
Here is what I did for my ribs. 1. Rack of pork ribs (not baby back, hubby got the other kind I can't remember the name) about 3 lbs. 2. Cut the ribs into segments so you don't have one long rack. Season the ribs with a dry BBQ seasoning. I used "BBQ of the Americas" by Penzey's. It's what I had on hand. 3. In the pot I put one onion, quartered. I used the last of our apple juice (about 1/2 to 2/3 a cup), then added water and about 2TBS of apple cider vinegar to make 1 cup of liquid. Pour into the bottom of the pot. 4. Stand the ribs up in a sort of teepee shape so they're not submerged in the liquid. One end of them will be, though. 5. Manual setting, 22 minutes high pressure. 6. I let it naturally release for about 15 minutes, then released the pressure the rest of the way. 7. Preheat oven to 450. 8. Foil lined cookie sheet, SPRAY WITH PAM (I forgot and had a mess). Put the ribs on the foil, brush with favorite BBQ sauce (I used Sweet Baby Ray's, what I had on hand). Bake at 450 for about 8 minutes, then turn ribs over, brush other side with sauce, bake another 8 minutes. Let cool a little bit so you can actually touch them if you're going to eat with your fingers. ENJOY!!! I read various recipes and came up with this on my own--I used two and combined them for this, one was a rib recipe elaine had recommended (I think it came from NPR originally) and another one was from the Instant Pot website. Another one hooked! hahaha |
|
|
|
Post by annaintx on Dec 3, 2016 18:19:52 GMT
I'm trying to figure out what to make next--I have two thawed chicken breasts in the fridge. Hmmmm.
|
|
