@jlnelson8814 I just did corned beef in my instant pot last week. It was 80 minutes on high pressure. Just put in the corned beef, the seasoning packet, and either a can of beer or a can of beef broth. If you want veggies, when the beef is done, quick release and put in on a plate and cover with foil. Add veggies (cabbage, carrots, potatoes, onions, etc) into a steamer and put in the instant pot on high for 7 minutes and a quick release.
Since I got the instant pot that is the only way I cook corned beef, It always comes out ready to fall apart.
@jlnelson8814 Used 4 cups beef broth instead of water… put it in for 90 min…(it was frozen)… put it on the trivet fatside down added season packet to the top of the meat… placed 4 cloves of garlic on top… and did a quick release after the 90 min was up… tender goodness when done
Thawing meat is the kiss of death for my house…if I thaw anything, we have nothing but firefighting to do after work until the meat has gone bad. I use my pressure cooker more because I can throw frozen meat in, walk away from it to do something else for a while, and then boom…dinner ready.
@PocketBrain I’m one of those “adjust to taste” type people who never follows a recipe. I dump in what looks right at the start… Then taste as I go.and adjust (of course can only do that at end with pressure cooker)… So not really the recipe type…
I will say though… dry Beans, legumes, etc, of any kind… ALWAYS in the pressure cooker. No messing around with presoaking, etc. Just 42 mins in pressure cooker from the bag and they’re done. If I had to soak them the night before, I’d never cook them.
2.5 cups water per cup of beans. Onion, Nigella, Cumin seed, salt and pepper… Then I frequently use the left over water to help give more flavour to any sauce I am cooking that day. 42 mins, set and go (obviously substantially less time for lentils)
@PocketBrain Our pressure cooker would earn its place on the counter for utility cooking alone.
Beans: As in @onionsoup’s post, though IMO cooking times vary widely by size. I’ve ordered some giant corona beans for cold salads, and am really excited to see how they turn out.
Hard boiled eggs: Eggs on rack, inch of water, 5 minutes on high + 15 minutes on warm. I prefer to do an ice bath and peel immediately.
Chicken breasts: Meat on rack, inch of water, 10 minutes on high, turn off and wait for seal to release (“natural release”). Shredded chicken: No rack, cover chicken with water, 15 minutes on high + natural release.
As to full recipes, our favorites are soups.
Restaurant style spicy coconut soup/Tom Kha (I can’t buy the Thai ingredients in small quantities, so I make recipe kits and freeze them.)
Beef stew (Directly substitute daikon for potatoes to reduce carbs. Use more veggies, less salt.)
@046996581@PortoIndecision Depends. I find that when I make my own tomato sauce it comes out far superior when I do it over night in the crock pot. The sausage and/or meatballs never gets even close to as fall apart tender with the pressure cooker. Nor do they soak in quite as much flavor, and give up some too. I don’t own an Instapot though, just the regular old device thing of each.
Really though, what kind of raging lunatics even makes their own sauce these days? Everyone buys it in the jar anyway.
This year, with every meal being planned, and nearly all groceries preordered and picked up curbside or delivered, I haven’t used my pressure cooker at all. I haven’t been wandering around, seeing an interesting cut of meat that I know will need some tenderising, and then making something with it. Like osso bucco with beef shank crosscuts, or oxtail ragout.
I use the crock pot more often just because there exist slow cooker liners, so clean up is super easy. I dont have a dishwasher and fear having to hand scrub the inserts for the pressure cooker (Yes, I own an Instant Pot and have never used it)
Don’t use either a lot, but do use one or the other for certain things. Love my IP for making jams, applesauce, hard-boiled eggs (5/5/5 method), corned beef, cabbage and kielbasa, beans, etc.
Use my crockpot for taking the applesauce made in the IP and turning it into apple butter without risking burning it on the stovetop Also make pear butter the same way. Do make stews in it "once in a blue moon… "
Oh, and by all means if you have an old crock pot with a permanent crock, spend the few $$ necessary to upgrade to a removable crock that will go into the dishwasher. I used to HATE cleaning that sucker due to trying to keep water out of the electrical parts.