I made this kalua pig. 7lb pork shoulder came out smoky fork tender in under 90 minutes.
http://www.thekitchn.com/recipe-pressure-cooker-kalua-pig-recipes-from-the-kitchn-217761
Ok, I got this for Christmas and it looks cool and all but also pretty intimidating.
What is the easiest I can do with it? Like, THE easiest. I like chicken and I'd love to try one of those chilli recipes.
Seriously, I'm looking for super easy stuff just to get to learn this thing first.
Ok, I got this for Christmas and it looks cool and all but also pretty intimidating.
What is the easiest I can do with it? Like, THE easiest. I like chicken and I'd love to try one of those chilli recipes.
Seriously, I'm looking for super easy stuff just to get to learn this thing first.
Throw raw chicken drumsticks into instant pot.Ok, I got this for Christmas and it looks cool and all but also pretty intimidating.
What is the easiest I can do with it? Like, THE easiest. I like chicken and I'd love to try one of those chilli recipes.
Seriously, I'm looking for super easy stuff just to get to learn this thing first.
Do the water test from the manual like Grym suggests.Ok, I got this for Christmas and it looks cool and all but also pretty intimidating.
What is the easiest I can do with it? Like, THE easiest. I like chicken and I'd love to try one of those chilli recipes.
Seriously, I'm looking for super easy stuff just to get to learn this thing first.
How do you cook your rice? I keep looking all over and seeing different answers.It sounds scary because there's a lot of terminology involved but it doesn't take too long to wrap your head around once you understand the basic concepts (eg: quick release versus natural pressure release, pot-in-pot cooking, etc.). I just went through the newbie phase after Black Friday and it wasn't bad. I can try to answer whatever questions you have.
The other intimidating thing is the number of buttons on the device, but I only ever use the Manual cooking and Sautee functions.
I actually haven't used my Instant Pot for rice yet because generally when we're having rice, we're also having a meat we want to sous vide and we use the IP's stainless steel insert for sous viding in. That said, it'll depend on the kind of rice you want to use and how you personally like your rice.How do you cook your rice? I keep looking all over and seeing different answers.
I add rice and an appropriate amount of water, then press the rice button.How do you cook your rice? I keep looking all over and seeing different answers.
How do you cook your rice? I keep looking all over and seeing different answers.
I'm not sure if I would cook chicken with rice at the same time in the pot. The pot is way too good at keeping liquid inside so you'll probably end up with mushy rice.I would like to know this also. I attempted to do chicken and rice by throwing it all in the same pot at the same time and the rice came out overdone and I had put too much liquid. I had chopped up a tomato so I think that contributed to too much liquid.
unintentional congee?
You could probably do it with congee but I just don't know how you'd control the moisture to cook the chicken without making the rice mushy.I was hoping to be able to cook multiple things at once as I'd rather not have to clean my rice cooker AND my instant pot. Doesn't look like this machine can do it.
Alright y'all, what's your best minimal recipe?
Someone mentioned chicken and some salsa, set it and forget it. I did that it turned out good.
Anyone else have a recipe that requires the least of effort and ingredients?
Alright y'all, what's your best minimal recipe?
Someone mentioned chicken and some salsa, set it and forget it. I did that it turned out good.
Anyone else have a recipe that requires the least of effort and ingredients?
Eta- I have a jar of pasta sauce and a few chicken thighs. Thinking of combining them.
I just tried potatoes for the first time as an experiment.Figure I will try here since many seemed to pick this up.
Doing a pot roast with red potatos...
At a loss for cooking time, everyone seems to say something different...45 mins with stew button, 80 mins on high pressure manually.
Anyone have some input?
This is what I did:Any suggestions for pot roast recipes?
Keep in mind the thicker your meat (not weight, thickness) the longer it's going to take to cook. I'd be quick about adding the veggies, too, to try to keep in as much heat as possible so it doesn't take too long to come back up to pressure.Ingredients:
- Beef Roast
- Beef broth
- Onions
- Potatoes
- Carrots
Instructions:
- Set Instant Pot to sautee high.
- Spray pot and brown meat, then take out and sautee onions.
- Add beef broth and deglaze pot.
- Add meat back to pot, turn off, then set to Manual 35 minutes. Remember to set dial back to Seal.
- 15 minute natural pressure release.
- Quick release, then add carrots and potatoes. Remember to set dial back to Seal.
- 5 minute high pressure.
- Quick release.
Check this out: http://www.seriouseats.com/recipes/...fast-and-easy-chicken-chile-verde-recipe.html
It's probably going to be the next thing I make.
Just made that last night actually. Was really good, but following the recipe exactly (with no liquid) my Instant Pot didn't reach pressure. I had to add a cup of water to get it going.
Easy Pressure Cooker Green Chili With Chicken Recipe (http://www.seriouseats.com/recipes/...fast-and-easy-chicken-chile-verde-recipe.html)
Pressure Cooker Sloppy Lasagna (http://www.pressurecookingtoday.com/sloppy-lasagna/)
Pressure-Cooker Hawaiian Kalua Pig (http://www.thekitchn.com/recipe-pressure-cooker-kalua-pig-recipes-from-the-kitchn-217761)
Last night's Baby Back Ribs (http://www.pressurecookrecipes.com/easy-bbq-instant-pot-ribs/)
Any suggestions for pot roast recipes?
Just moved into a temporary hotel while we find a house and whipped out this thing for the first time.
Been using almost daily for a few weeks. It makes the most juicy, tender chicken breasts I've ever had. More tasty than even in a pan with butter. Truly impressed.
I put in either old liquid (from precious cookings) or water first. A cup or so. Apparently you don't need this much liquid but I haven't experimented with the amount.How do you cook them? Sauté first? Do you add water?
I got one of these last week and just used it for the first time. I made japanese curry, which is something that I'm already familiar with making on the stove and in a slow cooker. It came out as the best batch I've ever made.
2lb stew beef, cubed
2 medium carrots, peeled and rough cut
2 small russet potatoes, peeled and cubed into roughly 2cm cubes
1 medium yellow onion, rough chopped
2 cups chicken stock
1 large box Golden Curry (or Vermont, or a combo) blocks (I only used 6 of the blocks though)
1 tbsp worcestershire sauce
1 tbsp soy sauce
a little high-heat cooking oil of your choice
Set instant pot on sautee, add cooking oil. once it reaches full temp, do a light sear on all sides of the beef (probably in batches), and set the meat aside once browned.
Add more oil if needed, add chopped onion and cook until it becomes opaque.
Add about 1-2cm of chicken stock to the pot and deglaze/scrape all the seared bits off the pan with a wooden utensil
Add the meat, potatoes, carrots, and the rest of the chicken stock, give it a quick stir to distribute evenly. Add the curry roux blocks on top (don't push into the liquid)
Put the lid on and set the time manually to 30-35 minutes on regular/high pressure. When it beeped, I gave it 10 minutes to depressurize naturally, and then did a manual release for the rest.
add worcestershire sauce and soy sauce, stir thoroughly to make sure the roux is fully melted and distributed. serve with rice. if the sauce is too thin, you can add another block of roux as necessary.
The meat was absolutely melting and the veg came out perfect. Best batch of japanese curry I've ever made.