Impulse purchased one yesterday.
Made some parmesan garlic chicken and potatoes. So good, so fast.
Impulse purchased one yesterday.
Made some parmesan garlic chicken and potatoes. So good, so fast.
https://blogs.babycenter.com/life/instant-pot-garlic-parmesan-chicken-and-potatoes/Do you have a recipe and instructions for this?
Thanks for the recipe!
Ive cooked chicken, pork and beef in this thing, and while it does fall off apart with just my fork, I find the meat dry and chewy. Its not moist like a perfectly cooked steak thats rested. Am I doing something wrong?
These are the ones I've done that are pretty easy and different than chili.I've been eating chili for the last 3 weeks..is there another easy and great recipe you guys can share?
Are you quick releasing everything?
Nope never. Just yesterday I did pork tenderloin pieces, by searing them, then manual cook for 22 minutes then natural release for like 20 minutes. Fell apart as I tried to even take it out of the pot but about 1 minute later as I'm eating it it feels dry in my mouth.
For sure.
Nope never. Just yesterday I did pork tenderloin pieces, by searing them, then manual cook for 22 minutes then natural release for like 20 minutes. Fell apart as I tried to even take it out of the pot but about 1 minute later as I'm eating it it feels dry in my mouth.
Sounds like you're putting in lean cuts, like pork tenderloin and maybe chicken breast? Those will likely come out dry as there's not enough fat. I think that might be the problem you're having. You're better off throwing those in the skillet.
Sounds like you're putting in lean cuts, like pork tenderloin and maybe chicken breast? Those will likely come out dry as there's not enough fat. I think that might be the problem you're having. You're better off throwing those in the skillet.
I think chili is similar to tomato-based sauces or soups you can make in the instant pot, like pasta sauce. Less water and it becomes pasta sauce. More water and it becomes vegetable soup.I've been eating chili for the last 3 weeks..is there another easy and great recipe you guys can share?
Schattenjäger;249445593 said:Are these things safe ? I've heard anecdotal stories of pressure cookers exploding
Oh..the pork might have been kind of lean. Hard to know because it came marinated. For chicken it's frozen chicken thigh, which shouldn't be too lean should they? Would cooking for less time help at all with leaner cuts?
^ thanks I'll check that out. Was scared of undercooking pork and chicken so I went with what people posted
So that link says 12 minutes for pork loin, but doesn't the quantity matter or is it only size that matters? And holy shit I way over cooked it lol
Nope never. Just yesterday I did pork tenderloin pieces, by searing them, then manual cook for 22 minutes then natural release for like 20 minutes. Fell apart as I tried to even take it out of the pot but about 1 minute later as I'm eating it it feels dry in my mouth.
Sounds like you're putting in lean cuts, like pork tenderloin and maybe chicken breast? Those will likely come out dry as there's not enough fat. I think that might be the problem you're having. You're better off throwing those in the skillet.
Yep, that's definitely it in this case. That's way too long for such a lean cut. Cut into pieces would be even less than normal. Reference this for approximate times.
Walt and ReAxion answered your possible likely here.
Yup. I cook 1 1/2 inch pork loin chops for 1 minute, with 10 minute natural release..comes out juicy as fuck. Definitely overdoing it.
Oh..the pork might have been kind of lean. Hard to know because it came marinated. For chicken it's frozen chicken thigh, which shouldn't be too lean should they? Would cooking for less time help at all with leaner cuts?
^ thanks I'll check that out. Was scared of undercooking pork and chicken so I went with what people posted
So that link says 12 minutes for pork loin, but doesn't the quantity matter or is it only size that matters? And holy shit I way over cooked it lol
1 minute?! Jesus Christ.....now I'm sad lol. Even the link that ReAxion posted says 18 minutes for 1inch porkchop
I wanted to recommend Knorr Stock Pots to you guys doing these slow cook recipes. Stock and condensed stock add so much flavor to meat sauces. I'm a chef and it's a game changer.
I wanted to recommend Knorr Stock Pots to you guys doing these slow cook recipes. Stock and condensed stock add so much flavor to meat sauces. I'm a chef and it's a game changer.
I need some basic questions answered.
How much power exactly does this draw?
I cook with my oven from GAS and the price is cheap.
I don't have an electric oven because the price I would pay for eletricity would rise up alot.
So, powering up the instant pot for 1h it's like using a microwave or what?
Cause if yes, I'm guessing my eletric bill will go up by alot?
Is there any beginner tips etc? I don't wanna risk buying this and then not using it. :S
The DUO60 for example, is 1000 watts and the IP uses a thermostat, so the most you'd ever pay would be during the "boiling" mode (when bringing up to pressure) since the full heat would be on continuously during that time. Theoretically, if you could stay in the boiling stage for as long as 1 hr (even with a lot of water inside, it wouldn't stay on the boiling stage that long though), that would use 1 kilowatt hour (kWh), and where I live, each kWh costs 12 cents (many utility companies would charge less).
I need some basic questions answered.
How much power exactly does this draw?
I cook with my oven from GAS and the price is cheap.
I don't have an electric oven because the price I would pay for eletricity would rise up alot.
So, powering up the instant pot for 1h it's like using a microwave or what?
Cause if yes, I'm guessing my eletric bill will go up by alot?
Is there any beginner tips etc? I don't wanna risk buying this and then not using it. :S
Peep this. I omit the apples, honey, and cinnamon, but follow the recipe beyond that..comes out great. Lots of dope recipes on there.
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Speed it up, PHOENIXZERO..😁
Thanks for the link, bought a two-pack.Reposting this for the newcomers:
The sealing ring can absorb the aroma of your dishes over time. I recommend buying some extra ones. The 2-pack is a great deal.
I think the more important factor is thickness. I did the pulled pork recipe from before with pork loin again the other day and it was better the second time around, I took a five minutes off the cook time, it might've also helped a little that I went over it with a Jaccard meat tenderizer. It was more moist and easier to pull apart as well compared to the first time.
EDIT: D'oh! I took way too long to post.
Peep this. I omit the apples, honey, and cinnamon, but follow the recipe beyond that..comes out great. Lots of dope recipes on there.
---
Speed it up, PHOENIXZERO..😁
Thanks for the link, bought a two-pack.
It's unreal how stinky these things get.
Impulse purchased one yesterday.
Made some parmesan garlic chicken and potatoes. So good, so fast.
I finally get to share something! Did some prep for the week and decided to do green chili chicken and it turned out wonderful!
I'm looking for recipes that aren't for 6 people, which most of them seem to be. I need some good recipes for two.
This, but keep in mind the amount of water doesn't change since you need a minimum to bring the pot to pressure (though if it's a soup it might have more water).Just cut the recipe in half?
I wish! I ran out of my stash that I get from my grandma down in New Mexico so I had to substitute but you can use them. Here is the recipe http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.htmlOh man is that New Mexico hatch green chile goodness?
What's the best way to clean the pot? I've soaked it in a vinegar/water mixture overnight, and that still wasn't enough to get the dried grease off after pulled pork is made in there. I basically have to scrape it all off with a fingernail.
I'm willing to scratch the pot as long as I'm not damaging it.
What's the best way to clean the pot?
What's the best way to clean the pot? I've soaked it in a vinegar/water mixture overnight, and that still wasn't enough to get the dried grease off after pulled pork is made in there. I basically have to scrape it all off with a fingernail.
I'm willing to scratch the pot as long as I'm not damaging it.
I wish! I ran out of my stash that I get from my grandma down in New Mexico so I had to substitute but you can use them. Here is the recipe http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html