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Walter White Walker
Member
(08-12-2017, 01:00 AM)
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I've had fall off the bone ribs in my Instant Pot and I set the timer for25 minutes - here's the recipe I followed https://mommyshomecooking.com/instan...barbecue-ribs/
Also, the co-worker saying to add 10 minutes to everything you cook in it is dead wrong. I've used mine for about 14 months now a few times a week at least and have never seen the need for that.
Last edited by Walter White Walker; 08-12-2017 at 01:02 AM.
Ponn
Member
(08-12-2017, 01:18 AM)
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Originally Posted by Gordon Shumway

Not a problem. You got a recipe in mind for the roast? These folks have some good recipes I've tried..might wanna check them out. Good luck with the roast ��..

Ah dude turned out awesome. I didn't use a specific recipe because I was just doing a traditional pork roast meal so seared the sides of the roast, little sea salt, pepper, stuffed some sliced garlic into the roast and some thyme. House smelt so damn good. Meat was falling off the bone, don't have to pull shit. I always plan multiple meals out of meats like this so I got some pretzel buns for this weekend. I already basically got the meat so i'm just going to make either that glaze from that recipe you posted earlier or if i'm too lazy grab a bottle of sweet baby rays from the pantry. Either way supremely happy with the way it cooked a roast.
PingPongvonLaserstein
Member
(08-12-2017, 01:20 AM)
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Has anyone here done boiled peanuts in one of these things? My wife bought one a little while ago, and I've had a craving for boiled peanuts recently.
Mango Positive
(08-12-2017, 01:34 AM)
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We picked one of these up 1.5 weeks ago. We've used it for almost every meal since then. Tomorrow, we find out if it does better ribs than my 6 hour Big Green Egg ribs. Tonight's honey bourbon chicken was some of the best chicken I've ever had. This is a no-brainer kitchen appliance, if you're on the fence.
Machine
Member
(08-12-2017, 01:38 AM)
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Originally Posted by PingPongvonLaserstein

Has anyone here done boiled peanuts in one of these things? My wife bought one a little while ago, and I've had a craving for boiled peanuts recently.

Check out the Instant Pot Community on FB. You can find a discussion about just about anything. First result that came up was this recipe: http://www.loveyourself247365.com/fa...nt-pot-recipe/
PingPongvonLaserstein
Member
(08-12-2017, 01:42 AM)
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Originally Posted by Machine

Check out the Instant Pot Community on FB. You can find a discussion about just about anything. First result that came up was this recipe: http://www.loveyourself247365.com/fa...nt-pot-recipe/

Thanks, I'll check it out. I tried doing a google search for "Instant Pot boiled peanuts" and the number of recipes that popped up was a little overwhelming, to be honest.
Vhalyar
Member
(08-12-2017, 11:34 AM)
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I'm still grappling with the Finnish language, meaning I'm buying cuts of meat that turn out to be not what I expected.

In this case, what recipes could work for a piece of silverside beef?
PHOENIXZERO
Member
(08-13-2017, 06:36 AM)
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Originally Posted by Gordon Shumway

So glad I peeked in here. Gonna roll to Costco tomorrow and grab 3 pork loins..time to make some more 😎

Originally Posted by Gordon Shumway

Used a Montreal steak seasoning instead of salt and pepper..lawd. Next week, carne asada seasoning.

Just had this beef stew tonight as a test run..family enjoyed it very much. Had to as a little more salt and pepper, personally.

Shit..am I the only one posting in here now? 😐

You're a monster! A cat eating monster!

*AHem*

Finally made it, unfortunately a little dry but I have two more portions of the loin I bought so I won't have to search around again for a while...

That glaze though.


All about the glaze, I might have to try Montreal seasoning, something I don't have to actually buy since I already have it. I used the poultry seasoning alternative because I was not about to spend $7 on .6 ounces of ground sage.
The Lamp
Member
(08-13-2017, 06:52 AM)
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I just put frozen chicken in mine for a 10 hour soup slow cook...am I fucked? I didn't know it was unsafe because apparently the bacteria will create toxins that will remain even after boiling?
Supha_Volt
Junior Member
(08-17-2017, 03:59 PM)
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https://youtu.be/kktvhgQ_01g
Here is another recipe that I enjoy! Love making this stuff of lunch for the week and very simple.
newdayrocks
Member
(08-18-2017, 12:34 PM)
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Made a terrific black bean soup last night, and it turned out great. Super quick and easy.
Fluffernutter Pancake
Junior Member
(08-18-2017, 12:40 PM)
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I just want to thank the OP for creating this thread and for all those who have contributed to it.

Fantastic recipes in here
malfcn
Member
(08-19-2017, 10:26 PM)
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Made meatloaf with mashed potatoes and carrots. Augh, so full.



From here.
Husker86
Member
(Yesterday, 07:00 AM)
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So I know you have to give time for pressure to build up, but is it normal for it to take 15-20 minutes before the timer actually starts? That's a rough estimate, but it is definitely a big chunk of time when you're saying it takes ~38 minutes to do stew but it ends up being closer to an hour.

I'm fine with it, just want to be sure I'm not missing something.
SolarPowered
Member
(Yesterday, 07:31 AM)
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Originally Posted by Husker86

So I know you have to give time for pressure to build up, but is it normal for it to take 15-20 minutes before the timer actually starts? That's a rough estimate, but it is definitely a big chunk of time when you're saying it takes ~38 minutes to do stew but it ends up being closer to an hour.

I'm fine with it, just want to be sure I'm not missing something.

That is perfectly normal. I find that it reaches max pressure much faster if the saute function is used for a few minutes before putting on the lid. Otherwise it takes a while to heat up and reach pressure. Just heating the food and liquid until you see a few tiny bubbles should cut some of that initial time.
Heel
Member
(Yesterday, 07:47 AM)
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Yeah, I'll take the build-up time considering it's still often much faster than other methods and you can walk away from it. That's the real beauty of it.
henhowc
(Yesterday, 08:25 AM)
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Originally Posted by Heel

Yeah, I'll take the build-up time considering it's still often much faster than other methods and you can walk away from it. That's the real beauty of it.

Yup. Prepare the ingredients. Toss it all in. Leave to go workout or watch an episode of something. Dinner is ready. No babysitting required.
newdayrocks
Member
(Yesterday, 03:23 PM)
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Originally Posted by Husker86

So I know you have to give time for pressure to build up, but is it normal for it to take 15-20 minutes before the timer actually starts? That's a rough estimate, but it is definitely a big chunk of time when you're saying it takes ~38 minutes to do stew but it ends up being closer to an hour.

I'm fine with it, just want to be sure I'm not missing something.

It can definitely take that long if you have a whole bunch of stuff/liquid in there. Just one of those things you need to keep i mind.

First attempt at carnitas last night turned out wonderfully. Browning the meat at the end in a cast-iron skillet is essential.
Supha_Volt
Junior Member
(Yesterday, 07:26 PM)
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Originally Posted by newdayrocks

First attempt at carnitas last night turned out wonderfully. Browning the meat at the end in a cast-iron skillet is essential.

Nice that looks great! I'll usually do that or I'll get a cooking tray, move a rack to the top in the oven and use the broiler.

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