Instant Pot owners, what's your favorite recipie?

[ElFenix]

edit: i think next time i'm going with fresh mushrooms that had the water cooked out of them as the very first step then added with the juices at the end. dried didn't quite rehydrate. maybe they'll be better manana.

mushrooms are not better manana.

 

[Iron Woode]

I am making pork back ribs tonight.

I have found that Chinese 5 Spice is a great seasoning for various dishes including ribs.

I got 2 racks in the pot and it should take about 28 mins to cook and then a 10 min natural release. I have some Sweet Baby Ray sauce for them and then a few mins under the broiler.

Now that's good eats.

 

[Muse]

I am making pork back ribs tonight.

I have found that Chinese 5 Spice is a great seasoning for various dishes including ribs.

I got 2 racks in the pot and it should take about 28 mins to cook and then a 10 min natural release. I have some Sweet Baby Ray sauce for them and then a few mins under the broiler.

Now that's good eats.

Any chance you can link the recipe?

 

[Fanatical Meat]

Yes!
what is this Chinese 5 spice stuff?
would it be good on something other than ribs?

 

[Muse]

Yes!
what is this Chinese 5 spice stuff?
would it be good on something other than ribs?

I've used that, decades ago. Comes in a bottle, it's a combination of spices. I might even have a really old bottle of the stuff in my cabinet. Sure you can get it online. It's for sure at my local indy supermarket, or my local Chinatown. Yeah, it's got mucho other uses!

What you can find in Chinatown is utterly staggering. And humbling.

 

[Iron Woode]

Any chance you can link the recipe?

not much of a recipe.

You don't have to bother removing the membrane. Just score it a few times and it will disintegrate during cooking.

I cut the ribs in half to make getting them out easier.

put the trivet in first and then add about a cup or so of water. To that I added some liquid smoke.

I use seasoned salt, Chinese 5 spice, garlic powder, cumin, chili powder and Italian seasoning (has 7 dried herbs).

Then cook on high for 28-30 mins.and a 10 min natural release followed by a normal release.

I then put them on a baking sheet and brushed on some sauce. Put that under the broiler for a few minutes until caramelized. Make sure it doesn't burn.

and that's about it.

 

[Fanatical Meat]

not much of a recipe.

You don't have to bother removing the membrane. Just score it a few times and it will disintegrate during cooking.

I cut the ribs in half to make getting them out easier.

put the trivet in first and then add about a cup or so of water. To that I added some liquid smoke.

I use seasoned salt, Chinese 5 spice, garlic powder, cumin, chili powder and Italian seasoning (has 7 dried herbs).

Then cook on high for 28-30 mins.and a 10 min natural release followed by a normal release.

I then put them on a baking sheet and brushed on some sauce. Put that under the broiler for a few minutes until caramelized. Make sure it doesn't burn.

and that's about it.

my sister really likes ribs. I’ve been meaning to make some for her.
I have read the membrane disappears in the instapot. Glad you confirmed that is does.

 

[thestrangebrew1]

I used ours IP for the first time this weekend. The first time I used it was to steam some tamales. Not sure what I did wrong there but the masa seemed to just get soggy and not really firm up. Could've been just us though. It was our first time making tamales so maybe we missed something. We steamed some the conventional way in a big pot over the stove for a few hours and they turned out ok.

My next effort came out a bit better. Made some chile verde and it came out pretty good. If anything, I messed up by adding a bit too much water, so the verde sauce came out less thick than I prefer. Almost soupish. Overall, I'm pretty impressed with this appliance. Looking forward to trying some new stuff with it.

 

[Fanatical Meat]

I used ours IP for the first time this weekend. The first time I used it was to steam some tamales. Not sure what I did wrong there but the masa seemed to just get soggy and not really firm up. Could've been just us though. It was our first time making tamales so maybe we missed something. We steamed some the conventional way in a big pot over the stove for a few hours and they turned out ok.

My next effort came out a bit better. Made some chile verde and it came out pretty good. If anything, I messed up by adding a bit too much water, so the verde sauce came out less thick than I prefer. Almost soupish. Overall, I'm pretty impressed with this appliance. Looking forward to trying some new stuff with it.

I am no instapot expert picked mine up last year. One thing I have found it is really easy to overcook something. Figuring out difference between natural and fast release, high pressure vs time.

 

[Muse]

Yes!
what is this Chinese 5 spice stuff?
would it be good on something other than ribs?

Looking, I find my old bottle of Chinese Five Spices, Dynasty Brand, 2 OZ. About 35% full, decades old and figure not used for 20 years. Still smells good! Some spices and herbs, in my experience, keep pretty darn well, others not so much or nearly not at all (for example, dried parsley has always impressed me as useless).

On the label, the ingredients are listed as:

Fennel
Anise
Ginger
Licorice Roots
Cloves

 

[Iron Woode]

I used ours IP for the first time this weekend. The first time I used it was to steam some tamales. Not sure what I did wrong there but the masa seemed to just get soggy and not really firm up. Could've been just us though. It was our first time making tamales so maybe we missed something. We steamed some the conventional way in a big pot over the stove for a few hours and they turned out ok.

My next effort came out a bit better. Made some chile verde and it came out pretty good. If anything, I messed up by adding a bit too much water, so the verde sauce came out less thick than I prefer. Almost soupish. Overall, I'm pretty impressed with this appliance. Looking forward to trying some new stuff with it.

you could add a bit of cornstarch to thicken it up.

here is some food for thought:

instant pot tamales - YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

www.youtube.com

 

[Muse]

My new Duo60 sits beckoning in my kitchen saying "OFF." I made mac & cheese in it one time, has sat idle since (i.e. a month). So, I've been thinking I should hunt down some recipes that I'm apt to like a lot ... and that aren't too taxing in terms of:

1. Having to hunt down ingredients I don't have (I have a LOT!)

2. Take too much time

3. Not being reasonably nutritious

4. Taxing my new years resolution (all time resolution!) to maintain low body fat metrics

OK, so I've had some chicken in my freezer for eons (2-3 years?). I just haven't thought of anything I want to do with it. In the past I might have done all kinds of things with chicken. Probably the last time I did, I made chicken salad for sandwiches.

I defrosted a sealed plastic bag of Costco-bought organic drumsticks a few days ago (sits in my fridge). Contains 5 drumsticks. Can I get an idea (or recipe???) for an Instant Pot thing to do with them that fulfills 1-4 above??? Thanks!

Edit: I just went to search this thread for "chicken" but for the life of me I can't find a facility to do that! What am I missing? Have they stripped that out of AT Forums???

 

[Fanatical Meat]

My new Duo60 sits beckoning in my kitchen saying "OFF." I made mac & cheese in it one time, has sat idle since (i.e. a month). So, I've been thinking I should hunt down some recipes that I'm apt to like a lot ... and that aren't too taxing in terms of:

1. Having to hunt down ingredients I don't have (I have a LOT!)

2. Take too much time

3. Are reasonably nutritious

4. Aren't going to fight my new years resolution (all time resolution!) to maintain low body fat metrics

OK, so I've had some chicken in my freezer for eons (2-3 years?). I just haven't thought of anything I want to do with it. In the past I might have done all kinds of things with chicken. Probably the last time I did, I made chicken salad for sandwiches.

I defrosted a sealed plastic bag of Costco-bought organic drumsticks a few days ago (sits in my fridge). Contains 3 drumsticks. Can I get an idea (or recipe???) for an Instant Pot thing to do with them that fulfills 1-4 above??? Thanks!

soup!
even has time suggestions for frozen vs unfrozen White vs dark meat.

Instant Pot Chicken Noodle Soup - Easy Recipe!

This Instant Pot Chicken Noodle Soup the best chicken noodle soup I've made! Quick, easy, healthy recipe and perfect comfort food!

kristineskitchenblog.com

I have read pasta comes out really good in the instapot. Maybe pressure cook the chicken, remove leave it aside then try some riggato or heave shell pasta, add some store bought sauce (white or red) then add green pepper or nearly any other veggie.
I use my instapot around once a month. I’m starting to realize messing with random stuff is half the fun.

 

[Iron Woode]

My new Duo60 sits beckoning in my kitchen saying "OFF." I made mac & cheese in it one time, has sat idle since (i.e. a month). So, I've been thinking I should hunt down some recipes that I'm apt to like a lot ... and that aren't too taxing in terms of:

1. Having to hunt down ingredients I don't have (I have a LOT!)

2. Take too much time

3. Are reasonably nutritious

4. Aren't going to fight my new years resolution (all time resolution!) to maintain low body fat metrics

OK, so I've had some chicken in my freezer for eons (2-3 years?). I just haven't thought of anything I want to do with it. In the past I might have done all kinds of things with chicken. Probably the last time I did, I made chicken salad for sandwiches.

I defrosted a sealed plastic bag of Costco-bought organic drumsticks a few days ago (sits in my fridge). Contains 3 drumsticks. Can I get an idea (or recipe???) for an Instant Pot thing to do with them that fulfills 1-4 above??? Thanks!

Edit: I just went to search this thread for "chicken" but for the life of me I can't find a facility to do that! What am I missing? Have they stripped that out of AT Forums???

google can help a lot in finding recipes.

 

[Fanatical Meat]

You could do something like the ribs with the chicken. Chicken comes out of the instapot pretty good. Maybe:

instapot the chicken for 10-15 minutes with some of your 5 spice stuff and one cup of broth or water or maybe white wine(?), once complete put on some bbq sauce then brown in the oven.

I find the instapot very forgiving provided you don’t mind that what comes out may look different than expected or some veggies may breakdown. Just make sure meats are cooked, add whatever seasoning, spices or liquids you want.
Don‘t forget you need at least one cup of liquid in the pot for it to work.

 

[Muse]

You could do something like the ribs with the chicken. Chicken comes out of the instapot pretty good. Maybe:

instapot the chicken for 10-15 minutes with some of your 5 spice stuff and one cup of broth or water or maybe white wine(?), once complete put on some bbq sauce then brown in the oven.

I find the instapot very forgiving provided you don’t mind that what comes out may look different than expected or some veggies may breakdown. Just make sure meats are cooked, add whatever seasoning, spices or liquids you want.
Don‘t forget you need at least one cup of liquid in the pot for it to work.

I'm gonna try that... sounds delicious! I'll add broth, made with a cup of water and a teaspoon of the chicken stock powder they sell in a big can at Costco.

 

[Fanatical Meat]

I'm gonna try that... sounds delicious! I'll add broth, made with a cup of water and a teaspoon of the chicken stock powder they sell in a big can at Costco.

I like that plan. Tip, I’ve found “better than boullion” paste stuff in a jar far superior to nearly everything except maybe real chicken broth or stock.

 

[balloonshark]

Edit: I just went to search this thread for "chicken" but for the life of me I can't find a facility to do that! What am I missing? Have they stripped that out of AT Forums???

Use the top search bar and type chicken and below select "this thread". This link might work.

Search results for query: chicken

forums.anandtech.com

 

[Iron Woode]

I picked up a 3 lb pork blade roast tonight. This is going to be a nice pulled pork this weekend.

 

[Iron Woode]

I found this recipe and it looks really awesome!

Lasagna Rolls:

 

[Iron Woode]

I made fettuccine and meatballs tonight.

I went with fettuccine instead of spaghetti for something different. I used frozen meatballs from Walmart and Italian shredded cheese from Walmart (provolone, mozzarella, parmesan and asiago).

I sauteed 1 small cut up onion and some garlic. I added 1lb of frozen meatballs and 3 cups of water. You can use broth or whatever.

I added a cup of pasta sauce. I then added some Cholula Chili Lime sauce, Italian seasoning and a bit of Old Bay seasoning.

I then added the fettuccine and made sure most of it was covered by liquid.

I set the Instant Pot to 8 mins high pressure and then did a quick release when done.

I added another cup of pasta sauce and a good handful of the Italian cheese.

I stirred it very well and it looked and smelled amazing.

most of the liquid thickened up good and I then tried it.

It was very good!

 

[ElFenix]

I added a cup of pasta sauce. I then added some Cholula Chili Lime sauce, Italian seasoning and a bit of Old Bay seasoning.

 

[Muse]

mushrooms are not better manana.

I saw some big ones growing at the border of my compost pile that sits beneath a plum tree last week. They look like Lepiota Rachodas. Good eating if I'm right, but I'm not going to eat them. I have Mushrooms Demystified, suppose I could make a positive ID on them, but I'm not going to bother. I rarely eat mushrooms these days (i.e. don't buy them).

Man, Anandtech Forums functionality is just super fucked up these days... just linking something, bolding, italicizing your text is butt fuck ridiculous. Here goes some jury rig linkage...

Lepiota Rachodas = https://www.google.com/search?client=firefox-b-1-d&q=Lepiota+Rachodas

 

[Muse]

I made fettuccine and meatballs tonight.

I went with fettuccine instead of spaghetti for something different. I used frozen meatballs from Walmart and Italian shredded cheese from Walmart (provolone, mozzarella, parmesan and asiago).

I sauteed 1 small cut up onion and some garlic. I added 1lb of frozen meatballs and 3 cups of water. You can use broth or whatever.

I added a cup of pasta sauce. I then added some Cholula Chili Lime sauce, Italian seasoning and a bit of Old Bay seasoning.

I then added the fettuccine and made sure most of it was covered by liquid.

I set the Instant Pot to 8 mins high pressure and then did a quick release when done.

I added another cup of pasta sauce and a good handful of the Italian cheese.

I stirred it very well and it looked and smelled amazing.

most of the liquid thickened up good and I then tried it.

It was very good!

Creativity. Many of the best meals I have made are kind of winging it. Well done.

 

[Muse]

My first Instant Pot triumph:

I'd made a couple online acquired recipes that didn't much impress me. But this, made today as described is quite excellent, so qualifies as my "favorite:"

Kabocha soup

~28 ounce fresh kabocha squash (AKA Japanese pumpkin), unpeeled, seeded, cut in ~1 inch cubes
~1/2 cup split peas
~1/2 cup barley
~1/2 coarsely chopped onion
~1 cup chopped celery
1/2 sausage, uncooked & sliced in 1/8" pieces
3 cups water
1/2 T chicken stock powder
ground black pepper

Pressure cooked 18 minutes