Cool. I'll have to try experimenting with eggs more. I still cook them the old fashioned way.
I don't know where I even put that trivet. Did one come with the pot?
Is there a difference between Instant Pot and any other pressure cooker?
oh hey this thread again. still using my IP multiple times a week.
knocked this Texas Red out yesterday.
I found this really helpful for eggsCool. I'll have to try experimenting with eggs more. I still cook them the old fashioned way.
I don't know where I even put that trivet. Did one come with the pot?
My wife tried to make Indian and it turned out horrid.
First time using it though.
Subbing though to give her some tips.
My wife tried to make Indian and it turned out horrid.
First time using it though.
Subbing though to give her some tips.
My wife tried to make Indian and it turned out horrid.
First time using it though.
Subbing though to give her some tips.
I didn't open mine up until like six weeks after I got from Amazon. It freaked me out at first when it couldn't reach full pressure like three days before the return period ended. What I learned from that was to make sure the silicone sealing ring is properly installed (try rotating it a little after putting it on), the vent is sealed and the water level isn't too close to 10 cups. Also, high heat sauteing a couple cups of water-vinegar solution and setting the instantpot to manual for five minutes afterwords will loosen up pretty much any gunk in the instantpot.Thread needs more pictures. My pressure cooker is still in the box from when I ordered one last year. After I move and get settled, I'll probably play around with this thing and wonder why I hadn't sooner. Watch it not work on the first time using, lol...
I put a whole chicken in the pot the other day, filled with 3/4 stock (with bird in, breast side down) and set it to slow cook for two hours on high.
Came out perfectly, could literally pull the bones out with my fingers.
I like the machine so much even recommended it to a vegetarian as we were flying across Bolivia in a helicopter, to mark some supplies for rebels fighting narco traffickers.
I put a whole chicken in the pot the other day, filled with 3/4 stock (with bird in, breast side down) and set it to slow cook for two hours on high.
Came out perfectly, could literally pull the bones out with my fingers.
I like the machine so much even recommended it to a vegetarian as we were flying across Bolivia in a helicopter, to mark some supplies for rebels fighting narco traffickers.
Two hours?! Only needs 25 minutes, my man. Unless it was frozen solid, and even then, nowhere near two hours.
25 minutes if you use pressure cook setting. He said he used the slow cook setting which will require a lot more time.
You don't casually end a sentence with Clear and Present Danger shit
What was wrong with it?
Damn that's like my favorite thing to make lol. I even posted a butter chicken recipe on the last page
Check these out. Tried them all and loved them all.
You don't casually end a sentence with Clear and Present Danger shit
I put a whole chicken in the pot the other day, filled with 3/4 stock (with bird in, breast side down) and set it to slow cook for two hours on high.
Came out perfectly, could literally pull the bones out with my fingers.
I like the machine so much even recommended it to a vegetarian as we were flying across Bolivia in a helicopter, to mark some supplies for rebels fighting narco traffickers.
This is great info. Thanks!I found this really helpful for eggs
http://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/
Is it that bad? I've noticed it does hold the smell, but I haven't noticed it seeping into the next dish.So the latex seal ring is pretty much shot after a few times using this thing. It holds in the smell of the food you just cooked and then it seeps into the next food you make
So the latex seal ring is pretty much shot after a few times using this thing. It holds in the smell of the food you just cooked and then it seeps into the next food you make
How do I remove the food smell from the sealing ring?
The Instant Pot sealing ring is made from silicone rubber, which is more durable than natural rubber based products. Silicone may pick up food scents during cooking. While many people are not troubled by this characteristic of silicone and do not find that flavors transfer, some people are more sensitive to it.
To remove the smell, you can ”steam clean" your Instant Pot by adding 2 cups of water or white vinegar and some cut-up lemon rind, and running the ”Steam" program for 2 minutes with the sealing ring in place, then allow the sealing ring to air dry. Alternatively, you may remove the sealing ring, and put it into your dishwasher. High temperature and strong detergent will usually remove most smells; however certain highly acidic foods may leave a residue. Some people have had success first soaking the silicone ring overnight in either white vinegar, or lemon juice, or bleach, or tomato juice, and then running it through the dishwasher. Others have found that storing the ring in a plastic bag with ground coffee or baking soda is effective, and finally some have found that using ”Hunting Odor Eliminator" from a sporting goods store is effective.
Many people like to have one sealing ring for highly scented/spicy foods and one for mild/sweet foods with fewer odors. It is recommended to always have a second sealing ring on-hand for other reasons as well, like a spare tire, as no pressure cooking can be done should the sealing ring fail. You can purchase additional sealing rings at
I made this recipe for spicy pork shoulder last night and it was fantastic.
Any chance of copying the recipe , not going to sub to the times
Check these out. Tried them all and loved them all.
Chicken Korma: http://twosleevers.com/2017/04/not-yo-mamas-pressure-cooker-chicken-korma/
Egg Korma: http://twosleevers.com/2017/04/pressure-cooker-egg-korma/
Chana Masala: http://twosleevers.com/2017/04/pressure-cooker-homestyle-chana-masala/
Spinach/Palak Paneer: http://twosleevers.com/2013/08/palak-paneer-pressure-cooker/
Eggplant/Baingan Bharta: http://twosleevers.com/2017/04/pressure-cooker-indian-eggplant-baingan-bharta/
Cauliflower and potatoes Aloo Gobi: http://twosleevers.com/2017/04/pressure-cooker-aloo-gobi-potatoes-cauliflower/
Rice Pilau: http://twosleevers.com/2017/04/pressure-cooker-indian-basmati-rice-pilau/
Carrot Gajjar Halva for dessert: http://twosleevers.com/2017/04/pressure-cooker-carrot-halva-dessert/
You guys try making your own marinara sauce?
God bless this thing
I don't have the Instant Pot, but my mom gave me her brand new Nesco PC6-25 Digital Pressure Cooker that she never uses. I just used it for the first time.
I'm planning on using this thing tonight to meal prep some frozen chicken thighs. Does anybody have any good, super simple recipes with minimal ingredients? I don't have much at home, just your basic seasonings and such.
Also, do I need that wire pan thing that goes on the bottom? I dont have it on me and most of the recipes I read online suggest that I need it
edit: I guess you can literally throw in whatever you want. I'll probably just throw in some butter with the water, garlic, salt, etc. But I still wonder, do I need that metal wire rack?
No. I don't use the wire rack except when I want to steam something like an egg. I never use it when cooking some part of a chicken.
Is 8 Qt the best size? too small or too big?
Is 8 Qt the best size? too small or too big?
8 qt. is great. Space is never a concern, and plenty of room to make extras for leftovers.
I can't imagine doing double racks of ribs in a 6 qt. like I can in the 8 qt.
Ribs you say?
Also, is there any problem with not using the entirety of the 8 qt? Like, say I want to cook a small dinner-only meal (no leftovers). I imagine it wouldn't fill much of the pot. Is that an issue?