i have a ninja 3-in-one cooking system (similar to the instantpot) and really like it. been looking at the instantpot - would love to hear comments, etc. from those who have purchased one.
i made mac and cheese the other night, i don’t have the recipe specifics, but the general idea is cook 1 lb pasta with 3 to 4 c water, add some spices like dry mustard or hot sauce at this stage.
cook on high pressure, 4 min. and then do a quick release.
then add a cup or two of 1/2 and 1/2, a stick of butter or 1/2 a stick, a lb of cheddar or 1/2 lb, a cup of freshly shredded parmesan (you can see the quantities can vary by taste).
just stir that all in while on low is what the reipe said. i put the lid back on and took it up to low pressure. turned out ok with a little burn on the bottom, but who doesn’t love burnt cheese.
drink 1 or 2 bottles of red wine for your health, and every thing will turn out delicious.
@Yoda_Daenerys FWIW the instruction manual specifically states that you shouldn’t cook noodles or macaroni in the Instant Pot due to the risk of foaming which can plug up the pressure relief valve. (Maybe that’s why the plane crashed to start with…)
@mfladd if you collect up enough of there little tongues, mmm c’est magnifique
__________________________________
( must be the new favorite term, c )
( ’est magnifique )
----------------------------------
o ^__^
o (oo)\_______
(__)\ )\/\
||----w |
|| ||
I got a seven-in-one during Prime Day and I use it constantly. Chickpeas for hummus, pinto beans for refritos, heated milk for paneer or ricotta or yogurt without having to constantly check the temp or stir it, rice, farro, quinoa…
You might want to look into the book “Cooking Under Pressure” which has a lot of good recipes in it.
@Yoda_Daenerys That’s probably the best approach. I also just made corn stock in it, using the cobs left after I stripped them, blanched the corn, and sealed it with my FoodSaver (which I had long before I Meh’d). The tastiest pressure cooker food I’ve found was by searching on Serious Eats, FYI.
@Yoda_Daenerys Yup, just the stripped cobs because I really wanted the sweet corn flavor to come through. I’ll freeze it and use it for soup stock - I have a corn chowder recipe I’ll probably use it for (potatoes, corn, bacon) and maybe use it to make polenta, or in place of water in corn bread.
@LinnE this sounds like something i should have learned from my late grandmother. i do have her corn cutter - works wonders.
thanks for the tip. is there much benefit to the instantpot over a big kettle on the stove that might hold more corn cobs? i understand the pressure and the speed aspect, but beyond that?
@Yoda_Daenerys I don’t use a corn cutter, just a sharp knife, holding the cobs on end.
I break the cobs in half, releasing more juice and making it easier to fit them in. I probably put in ten or eleven cobs worth, and enough water to cover, which resulted in two quarts of stock - the same as my stovetop soup pot.
And yeah, don’t underestimate the pressure part - using the InstaPot obviated the need to run the back of the knife down each cob to release more juice.
I wish either of my grandmothers had secret recipes. Well, one made a kick-ass bourbon Old Fashioned and the other did have a good potato pancake recipe…
@Yoda_Daenerys So it’s almost like a mandolin for corn - I like it. Also, update - beef stew and spaghetti sauce, each in 16 minutes and both tasted like they’d cooked all day.
@LinnE i made a port loin with stew vegetables and it was overcooked.
I saw the same corn cutter/creamer for 9.99 somewhere online. it makes getting the corn off very fast with no worries about cutting too deep. the yield is good too as you can go back and forth until it’s all off without worry of cutting into the cob.
@Yoda_Daenerys Pork can be so finicky. I tend to roast loins and use fattier stuff in the slow cooker/pressure cooker, just like I don’t do chicken breasts in there but use thighs instead. Sorry yours was a disappointment
This is the South, and it’s August, and we need our devilled eggs. Twenty minutes from fridge to serve, and that includes chilling time. The best part is that the shell does not stick. At all. Ever. Well, and that there’s never a green ring. Directions here; you do want to use a few metal jar lids for separators on the rack. Put ONE CUP of water in the pot. Cook them on ‘manual’ for six minutes, vent the pressure as soon as they’re done, plunk them in a bowl of ice and a little water. Chill for five or ten minutes (depending on how big your bowl is), then peel and there you are. http://instantpot.com/steamed-soft-boiled-eggs/ Yes, I know it says soft boiled; you just adjust to six minutes.
@mfladd@mfladd I normally post, then look at the gif. If I don’t like it, I edit and resubmit, and look at it again. If I don’t like it, I throw another word in the description and try again. If it’s still no joy, I delete the comment and start a new one, because that clock will run out and there I’ll be, with a gif that just isn’t exactly right.
/giphy obsessive compulsive
@mfladd
I’m in love with trying to make a logical or poetic connection to whatever shows up. Sometimes the connection is obvious or funny. Sometimes you can kinda stretch things to see a relevance. And then sometimes, there’s no fit at all. I love those even more than the ones easily connected to the topic at hand. I esp love those that are obviously “wrong”.
There’s almost always some frisson from some angle - possibly from the “failure” angle. Kinda an endless “internet machine-intelligence crowd-sourced extra-linguistic meta-commentary”. Fun fun fun!
So I usually only kill or redo giphys if I’m looking for something specific, or if I find them completely boring.
JMHO - giphys do their best work outside the linear thinking space.
@f00l The recipe I use for Huevos Rancheros requires them to be served hot, in shell, packed up your rectum, four deep. The espresso is also served boiling hot, through a funnel into the left ear until it runs out the right ear. Oh, and the entire Meh crew will attend. We’ll create some memorable gifs. What’s your address?
@OldCatLady can i request the right ear instead, and then running out the left armpit? i love eggs on the ranch, with mild salsa and of course, some fresh cilantro
___________________________
( i call bull shirt on that )
---------------------------
o ^__^
o (oo)\_______
(__)\ )\/\
||----w |
|| ||
@f00l That brings sensory memories of my time in Sicily, where you just walked up to the counter and ordered (it helped to be tall, because waiting in line is not a cultural phenomenon), and the machine rumbled and belched forth nectar, served in thick white cups. Aaahhh…I can smell it now.
@connorbush at least you’re talking in an accent my inner yoda can comprehend now
__________________________________
/ you must unlearn what you have \
\ learned /
----------------------------------
\ ,-^-.
\ !oYo!
\ /./=\.\______
## )\/\
||-----w||
|| ||
Cowth Vader
I use the hell out of my instant pot. I’d never used a pressure cooker before, and was amazed at how quickly it replaced our slow cooker. Food that used to take all day cooking is now done in an hour and with more flavor/moisture to boot.
For baby back ribs, I’ll coat with rub, and cook under high pressure with a cup of water in there for 15-20 minutes. I’ve successfully rolled up two racks and shoved them into the instant pot vertically, but the rub tends to run off that way. Better to cut into chunks of 3 or 4 ribs and lay flat. Then stick them under a broiler to finish (adding sauce before hand if desired).
I think I’ve gotten the most bang for my buck from dadcooksdinner.com he’s got a good site.
@OldCatLady sadly, i haven’t tried rice or rice and beans again lately
__________________________________
( difficult home life circumstance )
( s )
----------------------------------
o ^__^
o (oo)\_______
(__)\ )\/\
||----w |
|| ||
hard boiled eggs today, 4 mins high pressure, 4 mins quick release, came out just right.
may try 4/3 next time to see where the limit is to have some uncooked yolk.
__________________________________
( funniest yolk i've heard in a )
( long time )
----------------------------------
o ^__^
o (oo)\_______
(__)\ )\/\
||----w |
|| ||
@OldCatLady Damn, rectal huevos? You do things different down souff. Okay, I downloaded the free mediocre cookbook. Gimme a title I should buy? I just ordered 1 x Versonel 6 Quart Programmable 6-in-1 Electric Pressure Cooker VSLPC60
$90.88 from Tanga.com - 20% off with the code THANKYOU. Never had one before.
@suewalsh1 I haven’t found a really good cookbook yet, mostly because I’ve only looked in my favorite used bookstore. I also look in Pinterest, or google “Instant Pot”. Then I get sidetracked and wind up with tuna salad for lunch. Enjoy your new toy.
@OldCatLady @Yoda_Daenerys
It’s coming tomorrow, can’t wait for the deviled eggs (to start). Might get brave with yogurt. Crock pot has always been my fave, it’s gotta go, huh?
@suewalsh1 The stainless steel inner pot goes in the dishwasher and comes out spotless. You decide. I kept them both for about a month, just to make sure I would be happy, then donated Old Faithful. Haven’t regretted it at all. Devilled eggs in twenty minutes, starting from fresh eggs, cold in the refrigerator, to finished on the serving plate. Hard to beat that. Now that it MAY get cooler, I’ll try soups and beans.
@suewalsh1 yea, crock pot will defs be in the garage sale pile very soon
so, hard boiled eggs in my instantpot seem to be 4 minutes of pressure, 3 (or maybe 2) minutes natural release before spilling the pressure and dousing in ice water.
use old eggs, not new from the store for best peeling results
please contact me with questions or clarifications on the terminology
@OldCatLady @Yoda_Daenerys
Thanks guys. I’ve got 3 crock pots, y’know. We’ve become like a family. I don’t know how I’m gonna break it to them. They’ve been good to me. =sigh=
Think I’ll give it a month like OldCatLady. I’ve got separation anxiety just thinking about it. But damn, I am a sucker for 20min deviled eggs…
@suewalsh1 different tools, nothing tastes better than slow cooked pork and stews. On the other hand Cooking grains is easier in a pressure cooker. Soups come out ok with a pressure cooker but I’ve alway though slow simmered soups taste better. Depends on the amount of time you’ve got.
@cranky1950 Fortunately the Instant Pot has a setting for ‘slow cooker’. In fact, mine has three ‘slow cook’ temperature settings, at up to 10 hours. Yeah, okay, I’m gushing.
@Yoda_Daenerys Well today the IP-DUO 7-in-1 is $68.95 on AMZN, and I just bought it for $119.95 three weeks ago. Customer service says I can return it for a full refund (less shipping, $12.) but they stopped doing price drop credits except for TVs. Fine, I just ordered a new one and the old one is going back, because I always keep all packaging forever. I’ll be without one for two days, but I’ll live.
@carl669 I joined as well, and will be giving my mom her altogether decent Cook’s Essentials model back. I tend to use my stovetop Futura pressure cookers more but want to start using the EPC’s conveniences of the built in timer and different modes. Plus I’m feeding my gadget habit with something practical, so it’s like a two birds/one stone deal.
@Yoda_Daenerys I never throw anything out! The silicone rings now come in different colors, in case you can’t find a plastic bag to write ‘garlicky’ or ‘sweet’ for different rings. BTW, the small silicone molds I got from Dollar Tree work perfectly for holding small casseroles, frittatas etc. on the trivet rack. It’s a toy. I’m playing.
For those of you who missed the Amazon deal… Walmart has an instapot for 79…
Walmart offers the Instant Pot 7-in-1 6-Quart Pressure Cooker, model no. IP-DUO60-ENW, for $79 with free shipping. That’s the lowest total price we could find by $32. This multi-functional device works as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, and warmer.
@mikibell so, I made the creamy chicken and rice soup from this book…it was a flop after the 5 minutes at high pressure. The rice was crunchy, but chicken was cooked.
Looks like I used the wrong type of rice… I know nothing about rice, but I used long grain brown basmati rice. I put it back on for 10 minutes more, we shall see how it turns out.
i have a ninja 3-in-one cooking system (similar to the instantpot) and really like it. been looking at the instantpot - would love to hear comments, etc. from those who have purchased one.
Yup, have one. Don’t use it enough. I would love some recipes too. It is my go to chili maker now.
And yes I use beans, Texas.
@mfladd
It’s cool. Ya know, Texas must have at least .0000001% vegetarians and 10x that many beans-in-chili-lovers.
I personally like that Cincinnati chili-spaghetti thing. In Cincinnati.
@mfladd I don’t care what Texans say, I like having beans in my chili. :|
@jbartus
Texans don’t care what Texans say either about such things, so you’re good.
@mfladd Nothing wrong with beans in chili, you just call it “chili with beans”.
i made mac and cheese the other night, i don’t have the recipe specifics, but the general idea is cook 1 lb pasta with 3 to 4 c water, add some spices like dry mustard or hot sauce at this stage.
cook on high pressure, 4 min. and then do a quick release.
then add a cup or two of 1/2 and 1/2, a stick of butter or 1/2 a stick, a lb of cheddar or 1/2 lb, a cup of freshly shredded parmesan (you can see the quantities can vary by taste).
just stir that all in while on low is what the reipe said. i put the lid back on and took it up to low pressure. turned out ok with a little burn on the bottom, but who doesn’t love burnt cheese.
drink 1 or 2 bottles of red wine for your health, and every thing will turn out delicious.
/giphy burnt cheese
@Yoda_Daenerys
Instant PotHead gets you off the island quick.
/giphy the tribe has spoken
@Yoda_Daenerys FWIW the instruction manual specifically states that you shouldn’t cook noodles or macaroni in the Instant Pot due to the risk of foaming which can plug up the pressure relief valve. (Maybe that’s why the plane crashed to start with…)
@chienfou yea, i’m not buying it, i think if you don’t do a quick release, you won’t have the foam issue
Most misleading topic title ever…
At least since that time I went into Stoners’ Pot Palace.
@curtise yea, if you could make/grow instant pot in some states, you’d be rich
I’d buy you furniture for your house
(Maybe a nice chesterfield or an ottoman)
@curtise
My lazy and low prep dinner + lunch for a couple days.
Sliced brown onions, carrots, and a pork roast + water for a stew. Cooked 35 minutes on high and rest for another 10 or so.
@narfcake what’s a brown onion? the only brown onions i have around here are the slimy outside layers, yum!
@Yoda_Daenerys
Did you mean for a Hummingbird pic? I will not InstantPot a hummingbird. No matter how tasty it is.
@mfladd There’s so little meat on them and what there is is kinda gamy.
@mfladd if you collect up enough of there little tongues, mmm c’est magnifique
@mfladd
Would a hummingbird InstantPot you?
/giphy greedy hummingbird
I got a seven-in-one during Prime Day and I use it constantly. Chickpeas for hummus, pinto beans for refritos, heated milk for paneer or ricotta or yogurt without having to constantly check the temp or stir it, rice, farro, quinoa…
You might want to look into the book “Cooking Under Pressure” which has a lot of good recipes in it.
@LinnE all sound great, so far i’ve had pretty good luck just googling “instant pot FOOD NAME HERE”
@Yoda_Daenerys That’s probably the best approach. I also just made corn stock in it, using the cobs left after I stripped them, blanched the corn, and sealed it with my FoodSaver (which I had long before I Meh’d). The tastiest pressure cooker food I’ve found was by searching on Serious Eats, FYI.
@LinnE what do you use corn stock for? is it used like vege stock? and you actually just boiled the ‘empty’ cobs?
@Yoda_Daenerys Yup, just the stripped cobs because I really wanted the sweet corn flavor to come through. I’ll freeze it and use it for soup stock - I have a corn chowder recipe I’ll probably use it for (potatoes, corn, bacon) and maybe use it to make polenta, or in place of water in corn bread.
@LinnE this sounds like something i should have learned from my late grandmother. i do have her corn cutter - works wonders.
thanks for the tip. is there much benefit to the instantpot over a big kettle on the stove that might hold more corn cobs? i understand the pressure and the speed aspect, but beyond that?
@Yoda_Daenerys I don’t use a corn cutter, just a sharp knife, holding the cobs on end.
I break the cobs in half, releasing more juice and making it easier to fit them in. I probably put in ten or eleven cobs worth, and enough water to cover, which resulted in two quarts of stock - the same as my stovetop soup pot.
And yeah, don’t underestimate the pressure part - using the InstaPot obviated the need to run the back of the knife down each cob to release more juice.
I wish either of my grandmothers had secret recipes. Well, one made a kick-ass bourbon Old Fashioned and the other did have a good potato pancake recipe…
@LinnE Thanks for the additional detail. Do you strain the corn stock, or leave all the little corn bits in it?
@Yoda_Daenerys I strain it.
@LinnE i’m firing up a bunch tonight, after getting the corn off to freeze as creamed (nothing added, just creamed corn - it’s the best)
here’s a link to the tool my grandmother handed down to me:
http://www.capitalcityrestaurantsupply.com/prodDetail.cfm/6662872
@Yoda_Daenerys So it’s almost like a mandolin for corn - I like it. Also, update - beef stew and spaghetti sauce, each in 16 minutes and both tasted like they’d cooked all day.
@LinnE i made a port loin with stew vegetables and it was overcooked.
I saw the same corn cutter/creamer for 9.99 somewhere online. it makes getting the corn off very fast with no worries about cutting too deep. the yield is good too as you can go back and forth until it’s all off without worry of cutting into the cob.
@Yoda_Daenerys Pork can be so finicky. I tend to roast loins and use fattier stuff in the slow cooker/pressure cooker, just like I don’t do chicken breasts in there but use thighs instead. Sorry yours was a disappointment
This is the South, and it’s August, and we need our devilled eggs. Twenty minutes from fridge to serve, and that includes chilling time. The best part is that the shell does not stick. At all. Ever. Well, and that there’s never a green ring. Directions here; you do want to use a few metal jar lids for separators on the rack. Put ONE CUP of water in the pot. Cook them on ‘manual’ for six minutes, vent the pressure as soon as they’re done, plunk them in a bowl of ice and a little water. Chill for five or ten minutes (depending on how big your bowl is), then peel and there you are. http://instantpot.com/steamed-soft-boiled-eggs/ Yes, I know it says soft boiled; you just adjust to six minutes.
@OldCatLady
Wow! You win!
Henceforth you get to do all my cooking for me!
/giphy me cooking badly
@f00l Sometimes you need to control the /giphy option - just say’n out of luv for ya.
@mfladd
Perhaps I’m addicted to the randomness.
/image sorry
@f00l Don’t be sorry. /giphy’s just don’t always give you what you need. I am a gif purist. Wait! Am I giphy racist? Oh shit!
@mfladd @mfladd I normally post, then look at the gif. If I don’t like it, I edit and resubmit, and look at it again. If I don’t like it, I throw another word in the description and try again. If it’s still no joy, I delete the comment and start a new one, because that clock will run out and there I’ll be, with a gif that just isn’t exactly right.
/giphy obsessive compulsive
@mfladd
I’m in love with trying to make a logical or poetic connection to whatever shows up. Sometimes the connection is obvious or funny. Sometimes you can kinda stretch things to see a relevance. And then sometimes, there’s no fit at all. I love those even more than the ones easily connected to the topic at hand. I esp love those that are obviously “wrong”.
There’s almost always some frisson from some angle - possibly from the “failure” angle. Kinda an endless “internet machine-intelligence crowd-sourced extra-linguistic meta-commentary”. Fun fun fun!
So I usually only kill or redo giphys if I’m looking for something specific, or if I find them completely boring.
JMHO - giphys do their best work outside the linear thinking space.
@OldCatLady
You’re OCD?
Fuck
Fuck
Fuck
Fuck
Fuck
Fuck
Fuck
Fuck
That.
Just
Just
Just
Just
Just
Just
Just
Just
Stop.
Ha
Ha
Ha
Ha
Ha
Ha.
@f00l No, that’s for amateurs. I’m CDO with a hey nonny nonny.
@OldCatLady
That makes you an even better choice as my personal chef. Have breakfast ready at 6:30am, pls.
Huevos Rancheros and espresso, I think, for Monday.
@f00l The recipe I use for Huevos Rancheros requires them to be served hot, in shell, packed up your rectum, four deep. The espresso is also served boiling hot, through a funnel into the left ear until it runs out the right ear. Oh, and the entire Meh crew will attend. We’ll create some memorable gifs. What’s your address?
@OldCatLady
Oh, my! That sounds good! Taste bud alert!
700 N Singlewide Blvd.
W Little Bumfuck, TX
We haven’t quite earned a zip code yet.
Google Maps should get you here. Watch out for assholes. No hunting season on them, and they are a constant road hazard in summer.
@OldCatLady can i request the right ear instead, and then running out the left armpit? i love eggs on the ranch, with mild salsa and of course, some fresh cilantro
@OldCatLady
Best breakfast ever!!!
(According to indicated nutrition points of entry.)
Being brain-free means more room for the pleasant “espresso-skull-slosh” sensation.
/giphy espresso slosh
@f00l That brings sensory memories of my time in Sicily, where you just walked up to the counter and ordered (it helped to be tall, because waiting in line is not a cultural phenomenon), and the machine rumbled and belched forth nectar, served in thick white cups. Aaahhh…I can smell it now.
@f00l I forgot the part about the cups only being swirled through soapy warmish water and rinsed between customers.
@OldCatLady
And in Little Italy, where once upon a time, the staff and most customers spoke in Italian.
I felt I could get my caffeine fix just by soaking the aroma as I walked down the street.
No, but I have a hummingbird feeder just like the one above and get lots of humming birds. I think that’s way better than some oatmeal/bean cooker.
Lately I fucks with the Can Cooker:
@connorbush hang on, is that a real thing? is the bottom super thick copper or something reasonably conductive? is there a steamer rack included?
i kinda feel like that think was just photo shopped in there. is it really smaller than a nickel?
is the total volume in the CanCooker less than 1.5 oz?
@Yoda_Daenerys iz real. own the small one I do. great. fucking spectacular.
@connorbush at least you’re talking in an accent my inner yoda can comprehend now
I am seriously disappointed. I came to this thread thinking it was about some new method of processing pot (cannabis) for a more instant affect.
I don’t need another “do everything pot”; I’ve had them for years.
(Someone else may have already mentioned this. If so, my apologies… I admit I didn’t read anything after the initial post.)
@baqui63 But this POT is good. I can vouch for this pot.
@mfladd Didn’t that guy die a few seconds later?
@baqui63 DOPE
/giphy dope
/image dope
/captionbutthole “dope”
@baqui63
@baqui63 Ditto. I thought maybe I could save a trip to Colorado…
I use the hell out of my instant pot. I’d never used a pressure cooker before, and was amazed at how quickly it replaced our slow cooker. Food that used to take all day cooking is now done in an hour and with more flavor/moisture to boot.
@kevlar51 Uh-huh! Word.
If you have any recipes that you luv, please post.
@mfladd
Off the top of my head, here are my stand-bys:
Pork Belly Adobo (adapted from Modernist Cuisine, and more labor intensive the the rest of the list) http://wherethemainlineends.blogspot.com/2014/01/pork-belly-adobomc-style.html (also works great with chicken thighs at about half the pressure cooker time)
My go-to Black Beans recipe (no soak!) http://www.seriouseats.com/2015/10/how-to-make-quick-pressure-cooker-black-beans.html
Turkey Chili http://dadcooksdinner.com/2016/05/pressure-cooker-turkey-and-black-bean-chili.html/
Kalua Pig http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305
For baby back ribs, I’ll coat with rub, and cook under high pressure with a cup of water in there for 15-20 minutes. I’ve successfully rolled up two racks and shoved them into the instant pot vertically, but the rub tends to run off that way. Better to cut into chunks of 3 or 4 ribs and lay flat. Then stick them under a broiler to finish (adding sauce before hand if desired).
I think I’ve gotten the most bang for my buck from dadcooksdinner.com he’s got a good site.
@kevlar51 Thank you for those. I have some ribs to try. Also can’t wait to try Kalua Pig!
@mfladd it’s crazy how easy that one is. Great pulled pork
Only pot we need is a crockpot.
@DrunkCat Nope. You need this pot. Trust me.
@DrunkCat you’ll get rid of your crockpot. This one is a slow cooker too, but I’ve never found a reason to use the function.
@mfladd Last time I did that things didn’t end well.
@DrunkCat This will.
https://www.walmart.com/ip/45918917?wmlspartner=wlpa&adid=22222222227033866741&wl0=&wl1=g&wl2=c&wl3=70913863592&wl4=pla-138878462432&wl5=9008073&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=45918917&wl13=&veh=sem
@DrunkCat I have both a slow cooker and and Instant Pot (which also has a slow cooking function). The two can coexist in the kitchen.
@kevlar51 I think we are going to need a dedicated thread for InstantPot recipes and such. You have revitalized my love of this thing.
the spousal unit made rice tonight, trying to share the love of this thing!
a little mushy, still have not quite found the water ratio/balance between burning and mushy with brown rice.
@Yoda_Daenerys I use a 1:1.25 ratio for brown rice. Check out this page. http://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/
@OldCatLady sadly, i haven’t tried rice or rice and beans again lately
Sold. Gonna get one.
So which of you is going to do my cooking for me?
/giphy comfort food
@f00l i will, but i’m not cheap
@Yoda_Daenerys
Not cheap? Neither am I. Your cooking had better be excellent!
/giphy not cheap
hard boiled eggs today, 4 mins high pressure, 4 mins quick release, came out just right.
may try 4/3 next time to see where the limit is to have some uncooked yolk.
you are bustin’ me up
weight, ewe is mee, 4/3 is better btw
There’s a free Instant Pot (among other devices) cookbook right now. I won’'t say it’s a great book, but it’s free: https://www.amazon.com/Big-Book-Pressure-Cooking-Delicious-ebook/dp/B01KIGB5E0/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1477401216&sr=1-4&keywords=instant+pot+cookbook
/giphy instant pot
@OldCatLady Damn, rectal huevos? You do things different down souff. Okay, I downloaded the free mediocre cookbook. Gimme a title I should buy? I just ordered 1 x Versonel 6 Quart Programmable 6-in-1 Electric Pressure Cooker VSLPC60
$90.88 from Tanga.com - 20% off with the code THANKYOU. Never had one before.
@suewalsh1 I haven’t found a really good cookbook yet, mostly because I’ve only looked in my favorite used bookstore. I also look in Pinterest, or google “Instant Pot”. Then I get sidetracked and wind up with tuna salad for lunch. Enjoy your new toy.
@suewalsh1 i’d suggest you think of something you want to make, say pulled pork, and then google
if you want to get started with yogurt or perfect hard boiled eggs, my machine is PRIMO for both
if you’re into soups or beans and rice, those also turn out really good
@suewalsh1 Geez you couldda got a 7in one pressure cooker from Aldi for $40.
@OldCatLady
@Yoda_Daenerys
It’s coming tomorrow, can’t wait for the deviled eggs (to start). Might get brave with yogurt. Crock pot has always been my fave, it’s gotta go, huh?
@suewalsh1 The stainless steel inner pot goes in the dishwasher and comes out spotless. You decide. I kept them both for about a month, just to make sure I would be happy, then donated Old Faithful. Haven’t regretted it at all. Devilled eggs in twenty minutes, starting from fresh eggs, cold in the refrigerator, to finished on the serving plate. Hard to beat that. Now that it MAY get cooler, I’ll try soups and beans.
@suewalsh1 yea, crock pot will defs be in the garage sale pile very soon
so, hard boiled eggs in my instantpot seem to be 4 minutes of pressure, 3 (or maybe 2) minutes natural release before spilling the pressure and dousing in ice water.
use old eggs, not new from the store for best peeling results
please contact me with questions or clarifications on the terminology
@OldCatLady
@Yoda_Daenerys
Thanks guys. I’ve got 3 crock pots, y’know. We’ve become like a family. I don’t know how I’m gonna break it to them. They’ve been good to me. =sigh=
Think I’ll give it a month like OldCatLady. I’ve got separation anxiety just thinking about it. But damn, I am a sucker for 20min deviled eggs…
@suewalsh1 @Yoda_Daenerys @f00l This site has some very useful Instant Pot recipes, much more the sort of thing we normally cook. Tomorrow is Russian Chicken, and now I have to go buy a tall legged trivet. http://thisoldgal.com/category/instantpot/
@suewalsh1 different tools, nothing tastes better than slow cooked pork and stews. On the other hand Cooking grains is easier in a pressure cooker. Soups come out ok with a pressure cooker but I’ve alway though slow simmered soups taste better. Depends on the amount of time you’ve got.
@cranky1950 Fortunately the Instant Pot has a setting for ‘slow cooker’. In fact, mine has three ‘slow cook’ temperature settings, at up to 10 hours. Yeah, okay, I’m gushing.
@OldCatLady looks like some good recipes, and now i have a pinterest account
@Yoda_Daenerys Sorry!
Contest for sous vide immersion circulator for the Instant Pot. Is there no end? https://www.facebook.com/photo.php?fbid=198501403922182&set=gm.1167743046653015&type=3&theater
hey, look at this
i mean this
@Yoda_Daenerys Well today the IP-DUO 7-in-1 is $68.95 on AMZN, and I just bought it for $119.95 three weeks ago. Customer service says I can return it for a full refund (less shipping, $12.) but they stopped doing price drop credits except for TVs. Fine, I just ordered a new one and the old one is going back, because I always keep all packaging forever. I’ll be without one for two days, but I’ll live.
@OldCatLady my daughter also got one for that price on amazon, nice deal!
i just joined your ranks. it shall arrive next week.
@carl669 Conga Rats! Ignore the cookbook that comes with it, and look for recipes online.
@carl669 I joined as well, and will be giving my mom her altogether decent Cook’s Essentials model back. I tend to use my stovetop Futura pressure cookers more but want to start using the EPC’s conveniences of the built in timer and different modes. Plus I’m feeding my gadget habit with something practical, so it’s like a two birds/one stone deal.
@djslack Another convert! You’re right, it’s a toy. I’ve had a lot of fun with it, too. Pinterest is absolutely packed with ideas. https://www.pinterest.com/search/pins/?q=instant pot&rs=typed&term_meta[]=instant|typed&term_meta[]=pot|typed
@OldCatLady @carl669 before throwing out the original cookbook, get familiar with the natural release, quick release, etc. basic operations.
there is also a squash/ginger soup in the cookbook that was delicious (go heavy on the ginger).
also, i bought some extra silicone rings since they do absorb flavor/odor and no one around hear likes Meh.xican scented plain yogurt.
@Yoda_Daenerys I never throw anything out! The silicone rings now come in different colors, in case you can’t find a plastic bag to write ‘garlicky’ or ‘sweet’ for different rings. BTW, the small silicone molds I got from Dollar Tree work perfectly for holding small casseroles, frittatas etc. on the trivet rack. It’s a toy. I’m playing.
For those of you who missed the Amazon deal… Walmart has an instapot for 79…
Walmart offers the Instant Pot 7-in-1 6-Quart Pressure Cooker, model no. IP-DUO60-ENW, for $79 with free shipping. That’s the lowest total price we could find by $32. This multi-functional device works as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, and warmer.
https://www.walmart.com/ip/Instant-Pot-IP-DUO60-ENW-Stainless-Steel-7-in-1-Multi-Functional-Pressure-Cooker/46700670?&u1=V0ZLMHN3b0tNcXdBQVhMUTdRQUFBQUFq&oid=368707.1&wmlspartner=NKa3hZyYoHA&sourceid=27349778550284162326&affillinktype=10&veh=aff
@mikibell thanks! ordered 2 for gifts…
Free on Amazon Kindle –
https://www.amazon.com/dp/B01MS53Y66/
@mikibell so, I made the creamy chicken and rice soup from this book…it was a flop after the 5 minutes at high pressure. The rice was crunchy, but chicken was cooked.
Looks like I used the wrong type of rice… I know nothing about rice, but I used long grain brown basmati rice. I put it back on for 10 minutes more, we shall see how it turns out.
Here is a chart for rice:
http://instantpot.com/cooking-time/rice-and-grains/
@mikibell Free only with Kindle Unlimited.
@mfladd sorry…was free when I posted it…
@mikibell Figures. Crap
@mikibell Brown rice takes about 3x as long to cook as white rice in a regular pot.
finally used my instant pot to make a pork shoulder turn into carnitas. verdict = awesome!
@carl669 right? you grab the cheapest cut of pig you can find at the local grocer and it turns into a little piece of pork heaven - bam!
Here’s another free Kindle Instant Pot cookbook: https://www.amazon.com/gp/aw/d/B06WWG9MTG
@djslack Shit. I missed it. $2.99 now.
Color coded silicon gasket rings for Instant Pot, on lightning deal at Amazon, pack of 3, $10.39 plus tax: Netany Colorful Instant Pot Silicone Sealing Ring, Sweet and Savory Edition, … https://smile.amazon.com/dp/B01MG7GME1/ref=cm_sw_r_tw_dp_x_--r.ybVPENZ12 via @amazon
@OldCatLady i bought and returned these a month or two ago
one out of 3 wouldn’t seal
no issues with the return for full refund
@OldCatLady Do I really need to worry that much about the odors on the ring? Naaaaah.
I used mine tonight to cook 5 ears of corn on the cob. 5 min., 5 perfectly cooked pieces of corn.
i cooked lamb for easter in my instantpot
it was super yummy!
/youtube super yummy lamb
How do I read the replies? a thread says 31 comments, 90 replies… but where are they?
@meh1198 They’re right here with the comments. What you wrote is a comment, and what you’re reading now is a reply.