@riskybryzness@sammydog01. I.love my electric pressure cooker. I would like a second insert but a “replacement” costs as much as a new pressure cooker! Might end up with a second one. I rarely use my slow cookers now, unless it is a holiday or party… I have a quisinart, so it is not as fancy as the instapot, with all of the different settings.
I was super judgmental of this dish when I read the recipe; however, I needed an extremely easy dish for a work pot luck.
I ended up winning the freakin’ pot luck contest. (I used a different brand than Frank’s in order to take a creative liberty). I continue to make this for Football Sunday Gatherings. Always a winner. I occasionally jazz it up with some add-ins. Really nice base to work with.
@Moose@sammydog01 the first time I made it I was before l nervous thinking I’d have to shred all the chicken via fork… Until I realized I had a hand mixer! Plug it in and and went to town. Felt so weird to be using a baking tool on fleshy dinner food; however, it also felt awesome because it ‘shreded’ all the chicken in like 14 seconds.
I like the addition of celery and crackers in yours! I will try it next Sunday!
@connorbush@Moose I saw the hand mixer thing and thought that was weird too. I need to make a batch for football some weekend. My husband goes to tailgates sometimes but I need to find an insulated dish he can throw out.
Not a recipe but ABSOULTELY a reason to take your pressure cooker out of the box. I present: “Hard Boiled Eggs.” (Not really boiled, hence the quotations.)
Often the pressure cooker comes with a “rack” to keep food off the bottom of the cooking insert. Does yours? If so, step 1 is “put in the rack” – otherwise step one is “add something to keep the eggs out of the water” – I have used a steamer basket like http://ddg.gg/?q=!as+B07PMN2CLS or even crumpled aluminum foil
Step 2: add some water. Cold tap water works fine. About a pint, i.e. 2 cups or so.
Step 3: put in some quantity of raw eggs. Room temp eggs is fine. Fridge-temp eggs is fine. Fresh eggs is fine, though if they are day-old farm-fresh they’re a bit difficult to peel.* (* = “more on this later”) I’ve done as few as 3 eggs or as many as will fit in a single layer on the rack. Like 18? For Easter or for egg salad.
Step 4: Lock on the lid, swivel over the pressure latch gizmo to “lock” or “pressure” and cook on high pressure for 3 minutes.
Step 5: After it beeps or counts down from 3 to zero on the display, WAIT 3 additional minutes before carefully venting the steam and opening the lid.
Step 6: Pour cold tap water to submerge the eggs, stop the cooking process, and make them “handle-able” so you can peel them.
OK this is the fun part. Peel them. It’s SO MUCH EASIER than boiled eggs. Often like taking off a glove. Eggs will be hot inside but should be well-cooked. No green ring. Seems to work for “medium” eggs as well as for the double-yolker XXL ones. Even duck eggs. *Here’s the part about homegrown eggs: if you have ever boiled a really fresh egg, it can be nearly IMPOSSIBLE to remove cleanly from the shell. In the pressure cooker, these eggs can be more difficult to peel than a grocery store egg but still 90% easier and 90% cleaner to peel than a boiled fresh egg.
Then give the pot a rinse (no real food, just some residue from the eggshells and the tap water), dry it all down and return to the shelf for the next time you need hard-boiled eggs.
Water + Rack
3 minutes at pressure
3 minutes at rest before releasing the steam
Cool water to cover and peel
If you have toddlers or teenagers (we have both!) it can be a real boon to just have hard-boiled eggs, peeled and ready for snacking. And these are great for egg salad or devilled eggs, too. Then, if you have hens, save the shells and pulverize 'em down to give back to the hens for some extra calcium in the next batch…
@sammydog01 Yahoo! Peeled like a dream? I’m glad it worked out. I do 3 minutes “at pressure” and three minutes “after the beep” so I’ll experiment with 6 minutes on the new Foodi. Thanks for your report.
@2palms@sammydog01 I generally do 5/5/5
5 min pressure
5 min natural vent
5 min in ice water bath.
Wife doing weight watchers and eggs are “free” so I do 6-8 at a time and put them in an egg carton marked “hard”.
(fun fact: If you ever need to check if an egg is hard boiled or not try to spin it on the countertop. If it is hard boiled it will spin a lot faster, even standing on it’s end if you spin it hard enough).
For classic pressure cooker recipes, you can’t go wrong with the ones in the old fashioned Presto Pressure Cooker recipe booklet. I grew up on them, with some slight modifications by mom. My favorites were chicken soup, beef stew and beef pot roast. Simple, yet yummy.
Not a recipe but we like to pressure cook our ribs before we put them on the grill. 20 to 30 minutes depending on how fall off the bone you want them. Usually toss them back into the fridge to gel then on the grill just long enough to glaze the sauce and heat up.
@yorkrk Ditto. But there are two methods we’ve tried for complete cooking and flavoring that provide excellent results.
1 - put peeled (no silverskin) baby back ribs curled around the inside of the pot, meat side out. You can put two layers in a large enough pot. Submerge in apple cider (not juice, you want less sweet), with liquid smoke added (we use 3 tablespoons) and a quarter cup of apple cider vinegar. Pressure cook 30-35 minutes with 10 minute natural release (longer cook time and/or release time, but not a lot, for more tender but likely to fall apart ribs). Brush on your favorite BBQ sauce (both sides), and broil or grill 3-5 minutes per side.
2 - Same peeled baby back ribs but this time apply your favorite rub to both sides and press it in. Curl inside the pot up to two layers, but with trivet or rack to keep them out of the liquid. Apple cider as the liquid, or citrus, or fortified wine, or enhance with apple cider vinegar depending on the nature of the rub you are using. Don’t pour the liquid over the ribs so as to not wash off the rub. 30-35 minutes cook, 10 minute release, adjust for more tender/fall apart as desired. Save the liquid and reduce it in a saucepan by at least 1/2 (more is better) to concentrate the flavor. Coat the ribs with the reduced liquid and broil/grill to caramelize/finish.
@duodec Apple cider looks interesting, will have to try that. We do like dry rub when we smoke but when we have tried it in the pressure cooker, there’s something about it that doesn’t sit well with me. It’s more like soggy rub.
We’ve had excellent luck making swiss steak in an instant pot, though it is a bit of work. We do NOT saute in the instant pot because unless you do an excellent job of deglazing after browning the cube steaks you are likely to get a ‘burn’ indicator and error. Saute them on the stove, then deglaze that pan and pour the liquid into the instant pot.
Still working on a chicken paprikash recipe that is as good as stovetop but we’re getting closer.
Its great for eggs as mentioned above. Its an ok slow cooker but not as good as one with the ceramic crock.
We have been disappointed by the rice we cook in it. My wife bought a pricy Zojirushi ‘fuzzy logic’ rice cooker years ago and it consistently produces better output than the instant pot.
Get a bunch of chicken wings and cut them into 3 pieces: wing tip, flat, and the drum. Put the wing tips in the instant pot with some peppercorns, a cut onion, a couple carrots, celery, whatever else you have lying around. Fill with water just to cover the chicken and pressure cook on high for 45 minutes. Strain liquid into a bowl and let cool, and then divide into ziploc bags 1 cup at a time and freeze for handy chicken stock whenever you need it.
Sprinkle aluminum-free baking powder over the flat and drum pieces and toss in a bowl, about .75 tbsp per pound of wings. Add a bit of salt and pepper if you’d like.
Grill on indirect heat for about 20 minutes (delicious), fry in 300° oil for about 10 minutes (classic), or bake for 30 minutes at 250° and then set oven to 450° and keep wings in the oven for another 45 minutes (great but fills kitchen with smoke).
Then mix the following in a pot on the stove over medium heat:
0.5 Cups Butter
7 Tablespoons, 1 Teaspoons Franks Red Hot (slightly less than 1/2 cup)
4 Teaspoons Sriracha
1 Teaspoons Sugar
4 Teaspoons Chopped Garlic
2 Tablespoons Ketchup
4 Teaspoons Cayenne
1 Teaspoons Worcestershire
1.25 Teaspoons Garlic Salt
once melted, remove from heat and mix thoroughly while adding 4 tsp of sour cream. Toss cooked wings with sauce and enjoy.
@InnocuousFarmer My good friend from India laughed the other day when I said I ordered garam masala. He said something to the effect…what does a white person like you need with garam masala?? I told him he was being racist… That he eats Italian food and such at home… Why can’t I enjoy butter chicken? I think he is stilllll laughing at me. In his defense, you can only be brighter white if you glow in the dark
Applesauce! (bought Gala apples for 50 cents a pound at Aldi last week and put up 30 cups worth)
put about 4 lbs peeled, cored, seeded apples in Instantpot
add 1.5 cups water or apple juice (I put the peels in a ninja blender with the water and processed until smooth then add that. Cores/seeds go to the chickens)
2 tbs lemon juice
2 tsp cinnamon (I buy sticks and grind them in a coffee grinder, run thru a mesh strainer and any ‘bigger’ pieces that don’t fit thru the mesh get used to flavor coffee)
1 tsp fresh ground nutmeg (brought back from Grenada on our last visit)
Stir it all to distribute the spices
pressure cook 8 minutes
natural pressure release
smash with potato masher or use immersion blender if you want it smoother.
Eat. (makes about 10 cups)
extra can be canned using a water bath or if you want to get really crafty you can put it in a slow cooker to cook down to apple butter with some additional spices,without the risk of scorching it. I generally will start with 2 ‘crock pot’ worth and combine them to end up with one full pot of apple butter as they cook down.