Instant Pot owners, what's your favorite recipie?

[ponyo]

if it was a roast (as in the NYT directions) then there wasn't enough surface area. kenji explains that surface area is the key to getting beefiness added to the chicken stock in the article. that's why he used mince.

Maybe. But I think adding beef broth instead of water would work better and do the trick. However, I can't test right now because couple days ago, my wife almost burned the house down and killed us by accidentally turning on the stove top with instant pot sitting on top plugged in. I guess she had accidentally hit the stove top knob with something and the stove turned on. She didn't know and she was distracted and busy FaceTiming with her sister while cooking in the kitchen. The whole bottom plastic cover on the IP had melted off by the time she realized what had happened. She yelled for me, and I quickly unplugged the IP and took it outside. Luckily it was only the plastic cover and IP didn't explode. We were very lucky. The house smelled of burning plastic for about an hour until it was all vented out but it could've been huge disaster. So I need to buy another 8 quart IP. I think I could still use the current one since it was just the plastic bottom piece that melted away but I don't want to take any chances.

 

[Kaido]

Maybe. But I think adding beef broth instead of water would work better and do the trick. However, I can't test right now because couple days ago, my wife almost burned the house down and killed us by accidentally turning on the stove top with instant pot sitting on top plugged in. I guess she had accidentally hit the stove top knob with something and the stove turned on. She didn't know and she was distracted and busy FaceTiming with her sister while cooking in the kitchen. The whole bottom plastic cover on the IP had melted off by the time she realized what had happened. She yelled for me, and I quickly unplugged the IP and took it outside. Luckily it was only the plastic cover and IP didn't explode. We were very lucky. The house smelled of burning plastic for about an hour until it was all vented out but it could've been huge disaster. So I need to buy another 8 quart IP. I think I could still use the current one since it was just the plastic bottom piece that melted away but I don't want to take any chances.

Noooooooo that's awful!

Not to throw salt on the wound, but...

https://forums.anandtech.com/thread...avorite-recipie.2469830/page-11#post-39130699

2. Never ever ever put your Instant Pot on your stove. There are countless pictures of people's melted IP's. Just don't do it. Ever.

Glad you guys are okay though, and the house survived...yikes!

 

[Ns1]

banged out braised ox tails in an hour yesterday. next up: oxtail pho.

 

[ponyo]

This morning I had some pho for breakfast. Since our IP was out of commission, my wife made it the old fashioned way on the stove. Yesterday, we made ox tail soup from beef knuckle marrow bones, ox tails, and chuck roast. It was terrific. She used the leftover broth to make the pho broth this morning. I told her she didn't need to but she added some Better than Bouillion base to give it even richer beefy taste. The pho broth was spot on. It had everything missing from the Instant Pot pho broth. Rich beefy broth taste. I think if you're going to cheat and make IP pho, you have to use lot of beef broth or something like beef flavored instant ramen MSG seasoning pack to add some additional beef flavor.

The weather outside is cold so the warm bowl of pho soup for breakfast and coffee hit the spot.

 

[vi edit]

My nights have got busier so I've been busting out the IP a lot more as of late. Did this a few weeks ago and it was delicious. Fork tender, sauce is awesome, and it's pretty healthy. Instead of some foodie thickener I just used corn starch to get the gravy to the consistency I wanted.

https://confessionsofafitfoodie.com/2017/09/21-day-fix-instant-pot-balsamic-pork-tenderloin/

Ingredients

• 1 (1.5 lb) pork tenderloin
• 2 tsp olive oil
• 1/3 cup of chicken broth or stock
• 1/3 cup of balsamic vinegar
• 1 T honey or maple syrup
• salt and pepper
• 1 T rice or arrowroot flour (can sub thickener of choice)
• Optional: 2 cups of baby carrots and 2 cups of cubed red potatoes

Instructions

1. Set Instant Pot to saute. When it's displays the word hot, add 2 tsp of olive oil to the bottom of the pan. Saute pork tenderloin on all sides until it gets to a nice golden brown, then sprinkle thoroughly with salt and pepper. **If adding the optional potatoes and carrots, place trivet on top of pork, the add carrots and cubed potatoes to the pot.
2. Mix broth, balsamic and honey together and pour over pork (and over veggies if using). Place and lock lid on the IP, and set to manual/high pressure for 5 minutes.
3. When cook time is up, natural pressure release for 6 minutes, then switch to quick release.
4. Remove pork from Instant Pot and let it rest for at least 3-5 minutes while you make the gravy. Switch pot to saute and stir in thickener. Keep stirring until a gravy forms, seasoning to taste. Remove from heat before gravy gets too thick.
5. Pour gravy over pork, slice and serve!

 

[Kaido]

This morning I had some pho for breakfast. Since our IP was out of commission, my wife made it the old fashioned way on the stove. Yesterday, we made ox tail soup from beef knuckle marrow bones, ox tails, and chuck roast. It was terrific. She used the leftover broth to make the pho broth this morning. I told her she didn't need to but she added some Better than Bouillion base to give it even richer beefy taste. The pho broth was spot on. It had everything missing from the Instant Pot pho broth. Rich beefy broth taste. I think if you're going to cheat and make IP pho, you have to use lot of beef broth or something like beef flavored instant ramen MSG seasoning pack to add some additional beef flavor.

Yeah, there has to be a way to do it in the IP...we just have to crack the code! Again, I am not familiar enough with pho to really be accurate about it, but I suspect a large part of it is simply the size vs. the quantity of animal parts. The next time I hit the up butcher, I'll have to give it a shot in my 14qt EPC:

https://www.amazon.com/GoWISE-USA-GW22637-4th-Generation-measuring/dp/B01LVZY19H

 

[Ns1]

I'm on the case. Don't worry.

 

[JM Aggie08]

We've had our Instant Pot for a few days now, and have used it every night.

Mother.
Of.
God.

I don't know why we hadn't purchased this sooner. We had asked for one for Christmas, but they were sold out EVERYWHERE. I was fortunate enough to grab one on Amazon before they sold out again; grabbed an 8qt. I had thought it might be too big, but I really appreciate the extra volume for when we have family over. So far we've made chili, butter chicken, and a soup.The flavor an texture you get out of this thing in just minutes is remarkable. You can't beat the price point either.

I also received an Anova for Christmas, so I'll see most of you over in that thread as well

 

[Ns1]

57 minute ox tails.

 

[mztykal]

That looks legit!

 

[Kaido]

We've had our Instant Pot for a few days now, and have used it every night.

...

I also received an Anova for Christmas, so I'll see most of you over in that thread as well

You will be amazed at what you can do with those two devices; the Instant Pot & Anova is a killer combination! btw if you get heavy into the Anova, it's worth buying a vacuum sealer. I just picked up a Monoprice model, currently going for $80 shipped & pretty much have the same feature set as the $300 Foodsaver models do: (built-in cutter, wet/dry & gentle/regular vacuum-sealing mods, air hose adapter, etc.)

https://www.monoprice.com/product?p_id=21596

I like to vac-seal & freeze stuff because it's easy to throw frozen pre-packaged items into the Anova: steak, burgers, pork chops, shrimp, chicken, etc. Plus stuff like carrots come out amazing too. I use the Instant Pot a ton too...crack chicken, pulled pork, carnitas, mac & cheese, pretty much any veggie, etc.

 

[ElFenix]

So I need to buy another 8 quart IP. I think I could still use the current one since it was just the plastic bottom piece that melted away but I don't want to take any chances.

at least you'll have a spare inner pot now


me: "hmm, i think i want to use the instant pot for something"
also me: "but that would require removing the yummy food you've got in the pot in the fridge and washing it"
me again: "you're right me, and we both know i'm lazy"

 

[Kaido]

at least you'll have a spare inner pot now


me: "hmm, i think i want to use the instant pot for something"
also me: "but that would require removing the yummy food you've got in the pot in the fridge and washing it"
me again: "you're right me, and we both know i'm lazy"

Yeah...I had the Bluetooth Instant Pot, tripped on the cord when I was moving it & shattered the entire thing. So now I have an extra inner pot, lid, and sealing ring now lol. Which is convenient sometimes because I can cook something & then just throw the silicone lid on the top & stick it straight in the fridge

 

[Kaido]

On a tangent, I've been getting more into Puff Pastry lately. If you're not familiar with Puff Pastry, it's basically croissant (layered) dough that you can do, uh, food origami with - works with both sweet & savory applications (ex. homemade poptarts, empenadas, etc.). Crazy easy to make amazing baked stuff with (with zero skill required!), and I often use the Instant Pot to making fillings for it (ex. apple turnovers are the BOMB). I've mentioned it before, but I've been buying the Wewalka brand for the last year (note: I tried their other products & don't like them, but their puff pastry is excellent). Puff Pastry is typically sold frozen (ex. Pillsbury, in a box from the ice cream section) that you thaw, but this is a refrigerated version that is sold next to the cookie dough:

http://wewalka.us/product/puff-pastry

The two unique things about it are (1) it comes with parchment paper, so you can unroll on a baking sheet & bake right on it (super convenient), and (2) because it goes in the fridge, you don't have to wait for it to thaw before using (iirc they recommend letting the Wewalka brand sit out at room temp for like 10 minutes to get more flexible). I just made ham & cheese pinwheels today, literally only took about 60 seconds to prep before throwing in the oven:

https://www.wellplated.com/ham-and-cheese-pinwheels

Cheese straws are also ridiculously easy to make, only 2 ingredients:

https://www.thekitchn.com/how-to-make-puff-pastry-cheese-straws-226381

Sous vide steak + Instant Pot broccoli + puff pastry cheese straws = winning!

You can do quasi-sandwich melts:

https://www.aboutamom.com/ham-cheese-puff-pastry-melt/

DIY cronuts:

https://foodfolksandfun.net/puff-pastry-cronuts/

Fruit & cream cheese danishes:

http://www.countrycleaver.com/2015/10/quick-and-easy-cherry-cream-cheese-danishes.html

Baked churros:

http://omgchocolatedesserts.com/churro-sticks/

And that's just the tip of the iceberg...you can bake it or fry it, you can do pot pies, meat bombs, all kinds of awesome stuff with very little effort! Lately I've been alternating between no-knead bread items (boulles, ciabattas, baguettes, etc.) & puff pastry items as bready sides for dinner. People think I'm some kind of skilled chef lol. Once you learn a few shortcuts like puff pastry, no-knead bread, the Instant pot, the Anova, etc., your home cooking game can go from meh to awesome & from having dinner at home instead of take-out sometimes to all the time because it's cheap, easy, and yields awesome results. tbh I've been disappointed with every steak I've ordered out since I got my Anova (which has been maybe 3 or 4 in the past 2 or 3 years). Nerd cooking ftw!

 

[Kaido]

That reminds me, I am hitting soup conversions hard in the Instant Pot during the cold season here. I have a pretty big list but if anyone has some good recipes, post away!

 

[JM Aggie08]

You will be amazed at what you can do with those two devices; the Instant Pot & Anova is a killer combination! btw if you get heavy into the Anova, it's worth buying a vacuum sealer. I just picked up a Monoprice model, currently going for $80 shipped & pretty much have the same feature set as the $300 Foodsaver models do: (built-in cutter, wet/dry & gentle/regular vacuum-sealing mods, air hose adapter, etc.)

https://www.monoprice.com/product?p_id=21596

I like to vac-seal & freeze stuff because it's easy to throw frozen pre-packaged items into the Anova: steak, burgers, pork chops, shrimp, chicken, etc. Plus stuff like carrots come out amazing too. I use the Instant Pot a ton too...crack chicken, pulled pork, carnitas, mac & cheese, pretty much any veggie, etc.

Nice, I wouldn't have thought to look at Monoprice for a vac sealer. We picked up one of the Food Saver models at Costco; I love it. Threw in some seasoned bone-in/skin-on chicken breasts with some lemon slices and rosemary. Cooked for 4hrs at 145F, crisped up skin in pan/butter basted with garlic. Hands down the best chicken I've made. Might need to start bathing proteins on Sunday to sear them off later in the week....or I can just make everything fresh with the Instant Pot day of.

I've nearly forgotten that we have a new wok to use....damn it, too many options.

 

[Chromagnus]

I would like to officially join the cult. I have tried the kool-aid and it tastes amazing.

I got an IP for christmas and have been loving it. The first dish I tried was mushroom risotto and I couldn't have been more impressed with how easy it was an how good the flavor was.

http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html

I have since made a simple chicken stew and tried it out with dried beans last night. I'm not 100% sure, but it may have replaced my sous vide as my favorite kitchen tool. I'm definitely going to be trying out the chicken pho recipe from serious eats as well as some indian curries.

 

[Kaido]

Nice, I wouldn't have thought to look at Monoprice for a vac sealer. We picked up one of the Food Saver models at Costco; I love it. Threw in some seasoned bone-in/skin-on chicken breasts with some lemon slices and rosemary. Cooked for 4hrs at 145F, crisped up skin in pan/butter basted with garlic. Hands down the best chicken I've made. Might need to start bathing proteins on Sunday to sear them off later in the week....or I can just make everything fresh with the Instant Pot day of.

I've nearly forgotten that we have a new wok to use.

Yeah, it's part of new product line, which actually includes a knockoff Anova ($70) & knockoff Instant Pot ($50):

https://forums.anandtech.com/thread...eap-home-goods-on-sale-free-shipping.2530937/

So far, the vacuum sealer is working pretty good. It looks nice but feels a lot cheaper than a Foodsaver, which feels very sturdy. It also arrived scuffed, so the paint is kind of cheap as well. My biggest complaint is that it is hard to line up the bag perfectly the first time, every time, because it uses a left & right clamp system, but you stick the bag in the intake tray & you can't see it so you just have to fiddle with it until you grab it down on both sides. I've gotten better at it but it's still kind of annoying. Vacuum-sealing works fine though, once you get the bag aligned.

My Mellow arrived recently, which is a sous vide appliance with a built-in chiller. So you can drop your vac-sealed frozen steak into it in the morning & tell it what time you want it to be ready for when you get home for the day. And if you're going to be late, it has remote-control to adjust the time or hold the temp for you (most sous vide items can be held for many additional hours with no loss of quality). It's somewhat small, somewhat noisy (uses a bubbler system for circulation, like a fish tank), and fairly price ($399), but we've started using it nearly every single day thanks to the chiller & remote timer feature. I'm considering saving up for a second one because of the convenience (ex. pork chops + carrots...btw, try this carrot recipe in your Anova...my wife is not a fan of carrots but loves these!). Thanks the Mellow, we've really switched over to bulk vac-sealing & freezing for proteins & some veggies (still do a lot of veggie-based dishes in the IP, plus most of the starches). Been doing a lot of no-knead bread & refrigerator puff pastry lately as well. I used to live off places like McDonalds, Subway, and Little Caeser's, and now I eat like a king at home, and on a budget to boot! Salmon, steak, shrimp, all kinds of good stuff. Gadgets like these have really opened up a lot of doors for me for things like cooking consistently at home.

 

[Kaido]

I would like to officially join the cult. I have tried the kool-aid and it tastes amazing.

I got an IP for christmas and have been loving it. The first dish I tried was mushroom risotto and I couldn't have been more impressed with how easy it was an how good the flavor was.

http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html

I have since made a simple chicken stew and tried it out with dried beans last night. I'm not 100% sure, but it may have replaced my sous vide as my favorite kitchen tool. I'm definitely going to be trying out the chicken pho recipe from serious eats as well as some indian curries.

The IP is way more versatile than the Anova, so it's my favorite for sure, but I couldn't bear to part with my SV setup either. I have become entirely too reliant on bulletproof cooking, lol.

I also combine them sometimes. Like I'll make pulled pork or crack chicken in the IP, vac-seal them into one-pound baggies, and then reheat using the sous vide. So IP for meal prep & Anova for perfect reheating. It's amazing how fresh stuff tastes when using a freezer + vac-sealer + sous vide to reheat.

 

[RossMAN]

The IP cult is growing.

 

[JM Aggie08]

Made beef and cabbage soup last night. My eyes nearly rolled completely into the back of my head.

 

[RossMAN]

What are some good websites with lowcarb/keto/paleo recipes?

 

[ElFenix]

What are some good websites with lowcarb/keto/paleo recipes?

nomnompaleo seems like the first one to check out

 

[Kaido]

What are some good websites with lowcarb/keto/paleo recipes?

https://nomnompaleo.com/recipeindex

https://meljoulwan.com/category/recipes/

http://paleomg.com/recipe-grid/

http://proteinpow.com/category/diet/low-carb & http://proteinpow.com/category/diet/paleo

https://balancedbites.com/recipes/

https://empoweredsustenance.com/category/recipes/

https://wholelifestylenutrition.com/category/recipes/

https://lowcarbyum.com/recipes/

https://thenourishedcaveman.com/recipes/

 

[Kaido]

nomnompaleo seems like the first one to check out

Her recipes are excellent & she converted to the IP a couple years ago. Her Instant Pot Kalua Pig is one of the default recipes I tell people to try when starting out: (ridiculously tender)

http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig