Instant Pot thread

[treadlightly]

Originally Posted by ApK

A couple free cookbooks that popped up on my radar today:
https://www.amazon.com/dp/B01NBUPSLC
https://www.amazon.com/dp/B01N5PJEHX

These might be old news, and I haven't read them yet, much less tried any of the recipes to recommend them, just saw they were IP and free.

Funny that neither of them have a photo of an actual Instant Pot on the cover.

[ApK]

Originally Posted by treadlightly

Funny that neither of them have a photo of an actual Instant Pot on the cover.

Must be an "artist's conception."
Between that and the suspicious phrasing of the cover text, let me reiterate: I merely noted these were free. I am NOT making a recommendation.

[Blossom]

I'm not impressed by the pot roast. It's good but the meat is falling apart into the juice. I have made soup again. Of course I've never been a chuck roast fan either.

I prefer my oven method. One oven bag place roast and veggies inside add season. Roast for a couple of hours.

I do love my pressure cooker for hard boil eggs though. Nothing comes close.



Sent from my XT1528

[Blossom]

I steamed potatoes and carrots. First time using the steam plate. 6 minutes then quick release. Still too soft. Next time 3 minutes.

I will figure out this potato thing.

Sent from my XT1528

[Cinisajoy]

Originally Posted by Blossom

I steamed potatoes and carrots. First time using the steam plate. 6 minutes then quick release. Still too soft. Next time 3 minutes.

I will figure out this potato thing.

Sent from my XT1528

If you ever figure out potatoes, please share your secret. No matter the cooking method, the times have always varied. Age, type, cut, how stored all affect potatoes.

[Blossom]

Three minutes not long enough. They were still undone but just barely. Had to run them again for 1 minute. Perfect. That second run the amount of pressure seemed scary! It was crazy how much steam came out at release.

Next time 4 minutes.

Sent from my XT1528

[DreamWriter]

This highly rated cookbook is FREE today:

Instant Pot Ultimate CookBook: The Complete Pressure Cooker Guide with Delicious and Healthy Instant Pot Recipes

[ApK]

Saw this on our NYT newsfeed at work today:

"Why Do Cooks Love the Instant Pot? I Bought One to Find Out"
https://www.nytimes.com/2017/01/31/d...r-recipes.html

Apologies if you get pay-walled, I think NYT allows a few free articles per month.

Here's a sum-up quote from the end:

“I’m out of the honeymoon phase,” she said. “Now we’re settling into a relationship. And I’ve accepted its limitations, like the fact that there’s no reason to ever make oatmeal or rice in it. But between the lamb stew and the butternut squash soup, I know we will be together forever.”

[treadlightly]

Originally Posted by ApK

“I’m out of the honeymoon phase,” she said. “Now we’re settling into a relationship. And I’ve accepted its limitations, like the fact that there’s no reason to ever make oatmeal or rice in it. But between the lamb stew and the butternut squash soup, I know we will be together forever.”

No reason to make rice in it??? Rice is one of the things I make most frequently in it! 4 minutes for perfect basmati.

[ApK]

Originally Posted by treadlightly

No reason to make rice in it??? Rice is one of the things I make most frequently in it! 4 minutes for perfect basmati.

My wife and I, like other folks up in this thread, have had variable experience with the rice-cooker function in these multi-cookers, so I know where she's coming from.

But, it's not like the article is warning everyone else against making rice in it.

[Blossom]

It's funny. If you ask how to make rice in the Facebook group. You will get 5 different times and liquid measurements. I think you have to experiment and find the brand that works best for you.

Sent from my XT1528

[ApK]

Is there One True Way that rice should come out?
Some Platonic ideal of perfectly cooked rice that everyone shoots for?

I mean, there clearly is for pizza, but for rice, I'm not sure.

And I wonder, with a little work, could I turn the above into a haiku?

[Blossom]

It shouldn't be mushy, firm but tender. Not sticky. Different kinds of rice have different ways to be cooked. I can tell you I do not like Riceland brand.

Sent from my Nexus 7

[Cinisajoy]

Originally Posted by Blossom

It shouldn't be mushy, firm but tender. Not sticky. Different kinds of rice have different ways to be cooked. I can tell you I do not like Riceland brand.

Sent from my Nexus 7

You are why we didn't bother grabbing their brown rice last week. It would have been free with the fish we purchased.

[Cinisajoy]

Originally Posted by ApK

Saw this on our NYT newsfeed at work today:

"Why Do Cooks Love the Instant Pot? I Bought One to Find Out"
https://www.nytimes.com/2017/01/31/d...r-recipes.html

Apologies if you get pay-walled, I think NYT allows a few free articles per month.

Here's a sum-up quote from the end:

“I’m out of the honeymoon phase,” she said. “Now we’re settling into a relationship. And I’ve accepted its limitations, like the fact that there’s no reason to ever make oatmeal or rice in it. But between the lamb stew and the butternut squash soup, I know we will be together forever.”

No paywall. Great article.