I Bought An Instant Pot Today

[Iron Woode]

I bought the IP-Duo60 v3 unit today. I already washed it and did the test run. Seems to work fine so far.

Later today I will test it with a pot roast.

 

[Kaido]

Welcome to the club!

 

[Kaido]

I make crack chicken at least once a month, it's basically pulled pork meets chicken alfredo, i.e. shredded chicken in a delicious creamy sauce:

1. Cook 8 slices of bacon crispy & then crumble into small bits (you can cheat & use microwave bacon).

2. Add to the IP: 1/2 cup water, 2 pounds trimmed boneless, skinless chicken breast, 8oz cream cheese (the block), one packet of Ranch seasoning (it's usually by the bottled salad dressings).

3. Cook on Manual on high pressure for 25 minutes. Remember to lock the lid & turn the vent knob to the closed position.

4. Pull out one chicken breast at a time (scrape off any cream cheese) & shred it on a cutting board with a pair of forks. Meat claws make it go faster (available on Amazon, huge time/wrist-saver if you do a lot of shredded meat like I do). Alternatively, you can also use an electric hand mixer or stand mixer to quickly shred the chicken. A food processor also does a quick job of shredding it!

5. Put it back in the pot, add in 3 tablespoons of cornstarch (this will thicken the sauce), add in the crispy crumbled bacon, stir well, and let sit for ten minutes with the IP in warming mode. Serve with a slotted plastic ladle (to allow the excess to drip out). We usually just throw them on hamburger rolls (or brioche buns, if you have them) & sprinkle some shredded cheddar on top. If you have a broiler in your oven or toaster oven (or a blowtorch!), it's always fun to melt the cheese! You can also warm or toast the buns if you like (smear lightly with mayo & toss on a skillet). Note that a coating of mayo on the bottom bun effectively makes it waterproof (post-sear, or just on plain bread), so the bun doesn't get so soggy. We typically vac-seal the leftovers & throw them in the freezer, and also make really great quesadillas out of them.

 

[Kaido]

Some ideas for things to make: (recipes available upon request!)

Breakfast:
* Blueberry compote for pancakes & waffles
* Steel-cut oatmeal
* Hardboiled eggs
* Egg bites
* Quiche

Dinner:
* Crack chicken
* Kalua pig
* Carnitas
* Beef barbacoa (yes I make a lot of tacos lol)
* Mac & cheese
* Sloppy joes
* Tons of Chinese take-out dishes (beef & broccoli, etc.)
* French-dip sandwiches

Sides:
* Rice (sushi, jasmine, basmati are primarily what I make)
* Corn on the cob
* Broccoli (fresh or frozen...vegetables really shine when pressure-cooked!)
* Chickpeas (for hummus, roasting, aquafaba, cookies, etc.)
* Applesauce (really really good applesauce)
* Yogurt (which can be eaten as-is, for parfaits, in smoothies, or in a variety of dishes like egg salad)

Soupy stuff:
* Chili (bean, meat, combined, alternative flavors like white bean & chicken, etc.)
* Soups (taco soup, anything from Olive Garden, etc.)
* Stews (ex. beef stew)
* Bisques (sweet potato, lobster, etc.)

Desserts:
* Creme brulee
* Various puddings (rice pudding, bread pudding, tapioca pudding)
* Cheesecake (really, really good cheesecake, actually), either full-size or individual servings using ramekins
* Dulce de leche (excellent as an ice cream topping)

There's a zillion things to make with it & I'm still finding new recipes on a weekly basis, years after buying my first Instant Pot. Dump stuff in, push button, enjoy tasty food. #winning

 

[s0me0nesmind1]

You guys are potheads...

 

[Iron Woode]

LOL

way to go by overwhelming me with cooking ideas.

 

[kn51]

Yeah. If you like hard boiled eggs but get pissed off when they don't peel well...you'll be amazed with the IP.

 

[s0me0nesmind1]

Yeah. If you like hard boiled eggs but get pissed off when they don't peel well...you'll be amazed with the IP.

From what I recall when hard boiling just add a little vinegar to the mix - makes the shell just fall off practically.

 

[paperfist]

Some ideas for things to make: (recipes available upon request!)

Breakfast:
* Blueberry compote for pancakes & waffles
* Steel-cut oatmeal
* Hardboiled eggs
* Egg bites
* Quiche

Dinner:
* Crack chicken
* Kalua pig
* Carnitas
* Beef barbacoa (yes I make a lot of tacos lol)
* Mac & cheese
* Sloppy joes
* Tons of Chinese take-out dishes (beef & broccoli, etc.)
* French-dip sandwiches

Sides:
* Rice (sushi, jasmine, basmati are primarily what I make)
* Corn on the cob
* Broccoli (fresh or frozen...vegetables really shine when pressure-cooked!)
* Chickpeas (for hummus, roasting, aquafaba, cookies, etc.)
* Applesauce (really really good applesauce)
* Yogurt (which can be eaten as-is, for parfaits, in smoothies, or in a variety of dishes like egg salad)

Soupy stuff:
* Chili (bean, meat, combined, alternative flavors like white bean & chicken, etc.)
* Soups (taco soup, anything from Olive Garden, etc.)
* Stews (ex. beef stew)
* Bisques (sweet potato, lobster, etc.)

Desserts:
* Creme brulee
* Various puddings (rice pudding, bread pudding, tapioca pudding)
* Cheesecake (really, really good cheesecake, actually), either full-size or individual servings using ramekins
* Dulce de leche (excellent as an ice cream topping)

There's a zillion things to make with it & I'm still finding new recipes on a weekly basis, years after buying my first Instant Pot. Dump stuff in, push button, enjoy tasty food. #winning

Whoa you can do mac & cheese? I never even thought to try that.

 

[Iron Woode]

I am doing my pot roast right now. I am using the 2 stage method. Veggies will go in at the end.

 

[Iron Woode]

OK, I am convinced.

This is an amazing pot roast and the veggies are amazing. 1 1/2 hours for an awesome meal.

 

[Kaido]

LOL

way to go by overwhelming me with cooking ideas.

That's just the tip of the iceberg

 

[Kaido]

Yeah. If you like hard boiled eggs but get pissed off when they don't peel well...you'll be amazed with the IP.

I'll have to dig up the explanation, but someone figured out why it's so much easier to peel hardboiled eggs from the IP vs. boiling or steaming or microwave. I used to have a dedicated hardboiled egg cooker because I go through a lot of eggs: (snacks, salads, egg salad sandwiches, egg/potato salad, deviled eggs, etc.)

https://www.amazon.com/gp/product/B007PU2CYA/

It worked great, but now I only have to keep the Instant Pot on my counter, and they peel easier to boot!

 

[Kaido]

Whoa you can do mac & cheese? I never even thought to try that.

Yeah, there are a bunch of ways to do it. Two that I use as evaporated milk & melting salts. Here's the evaporated milk method:

https://www.dadcooksdinner.com/pressure-cooker-macaroni-and-cheese/

The other method is to use melting salts (aka sodium citrate, you can buy it online) to turn ANY cheese into gooey Mac & Cheese:

https://www.seriouseats.com/2016/11/how-to-make-baked-mac-and-cheese.html

Want a gouda-based Mac & Cheese? No problem! Pretty cool trick.

 

[Iron Woode]

Here is what I did:

1 3 1/2 lb outside round roast (AKA bottom round) use whatever roast you like.
1 packet of Club House Pot Roast seasoning for Slow Cookers
3 large Yukon Gold potatoes
3 large carrots
1 large vidalia onion

Process:

I used saute to brown the roast first. Use 2 table spoons of oil drizzled around the bottom of the pot. Set Saute setting to default and wait until oil gets hot (about 2 mins). Then brown the roast. When done turn off (cancel) the saute. Always saute with lid off.

Leave roast in pot. Add 3 cups of water (or whatever liquid you like) to the seasoning mixture and then gently pour over roast.

Secure lid on the pot and make sure the pressure valve is turned to seal. Then hit Pressure Cook and set timer for 65 mins. It will take some time time to pressurize. It will beep when ready to cook. It will beep numerous times when finished.

Let the pot stand for 15 mins and then depressurize. Be careful, steam is hot. When steam is done and the pop-up pin has dropped down, take the lid off.

Make sure your veggies are chopped and ready to go. Carefully add them and then put the lid back on and locked in. Make sure pressure valve is turned to seal and hit pressure cook again. This time set it to 5 - 7 mins depending on how soft you want your veggies.

Let it do it's thing again until it beeps done. Let it sit again and then relieve the pressure.

Enjoy your dinner.

 

[ponyo]

I'll go hungry for couple days before I eat pot roast.

 

[sandorski]

Russians gonna Hack it and turn your Pot Roast into Borscht.

 

[Iron Woode]

Russians gonna Hack it and turn your Pot Roast into Borscht.

I hope not. Now if they turned it into cabbage rolls.....

 

[Red Squirrel]

I kinda want to buy one but I already have so many kitchen gadgets that I don't end up using as much as I should. Maybe I should start actually using them before I buy more lol. I hate cooking so I buy something thinking it will make me want to cook more, and that does not last.

 

[sdifox]

I kinda want to buy one but I already have so many kitchen gadgets that I don't end up using as much as I should. Maybe I should start actually using them before I buy more lol. I hate cooking so I buy something thinking it will make me want to cook more, and that does not last.

You need a sous vide. Start cooking when you leave and finish it when you get home.

 

[Scarpozzi]

You need a sous vide. Start cooking when you leave and finish it when you get home.

I tried sous vide for the first time last week. I heated the oil up to 350 and threw the french fries into the oil in small batches. After about 8 minutes, the inside temp was right where it needed to be for the potatoes to be cooked through. I strained the grease out and ate them. I don't know why I didn't try sous vide before. I love french cooking!

 

[sdifox]

I tried sous vide for the first time last week. I heated the oil up to 350 and threw the french fries into the oil in small batches. After about 8 minutes, the inside temp was right where it needed to be for the potatoes to be cooked through. I strained the grease out and ate them. I don't know why I didn't try sous vide before. I love french cooking!

That ain't sous vide...

https://en.m.wikipedia.org/wiki/Sous-vide

 

[snoopy7548]

I make crack chicken at least once a month, it's basically pulled pork meets chicken alfredo, i.e. shredded chicken in a delicious creamy sauce:

1. Cook 8 slices of bacon crispy & then crumble into small bits (you can cheat & use microwave bacon).

2. Add to the IP: 1/2 cup water, 2 pounds trimmed boneless, skinless chicken breast, 8oz cream cheese (the block), one packet of Ranch seasoning (it's usually by the bottled salad dressings).

3. Cook on Manual on high pressure for 25 minutes. Remember to lock the lid & turn the vent knob to the closed position.

4. Pull out one chicken breast at a time (scrape off any cream cheese) & shred it on a cutting board with a pair of forks. Meat claws make it go faster (available on Amazon, huge time/wrist-saver if you do a lot of shredded meat like I do). Alternatively, you can also use an electric hand mixer or stand mixer to quickly shred the chicken. A food processor also does a quick job of shredding it!

5. Put it back in the pot, add in 3 tablespoons of cornstarch (this will thicken the sauce), add in the crispy crumbled bacon, stir well, and let sit for ten minutes with the IP in warming mode. Serve with a slotted plastic ladle (to allow the excess to drip out). We usually just throw them on hamburger rolls (or brioche buns, if you have them) & sprinkle some shredded cheddar on top. If you have a broiler in your oven or toaster oven (or a blowtorch!), it's always fun to melt the cheese! You can also warm or toast the buns if you like (smear lightly with mayo & toss on a skillet). Note that a coating of mayo on the bottom bun effectively makes it waterproof (post-sear, or just on plain bread), so the bun doesn't get so soggy. We typically vac-seal the leftovers & throw them in the freezer, and also make really great quesadillas out of them.

Dang, those quesadillas from Serious Eats look really good! I've never made quesadillas before, but now I think I should.

 

[sandorski]

Good Sous Vide Youtube channel. Looks interesting.

 

[Scarpozzi]

That ain't sous vide...

https://en.m.wikipedia.org/wiki/Sous-vide

Sous vide tips:
1. Sous Vide is best when you use peanut oil.....it has the highest smoke point.
2. Make sure you heat the oil to at least 375 degrees to compensate for the cold food hitting the oil
3. Sous vide is just as healthy as frying, but way quicker because you preheat the oil first.
4. Always wear protective gloves and a full face mask when taking me seriously.