there are tons of recipes out there. try youtube.
I made split pea soup in mine the other day and it was awesome.
there are tons of recipes out there. try youtube.Game changer, it is great that I can now throw some beef ribs in press 1hr and it be done the next morning or switch to AFer for some frozen hotdog and done in 5min.
What other big dinner idea do you guys have using IP?
Game changer, it is great that I can now throw some beef ribs in press 1hr and it be done the next morning or switch to AFer for some frozen hotdog and done in 5min.
What other big dinner idea do you guys have using IP?
Our Instant Pot broke today which sucks because we didn't use it that often. Probably used it less than 30 times. Mainly to make sauna eggs.
I never thought food from Instant Pot was that great so I don't know if I will buy another. I can make sauna eggs in crock pot but it just takes longer. And I had my crock pot for over 20 years and it's still going strong.
how old is the IP? The company may still warranty it. Send them an email about what happened and see what they say.Our Instant Pot broke today which sucks because we didn't use it that often. Probably used it less than 30 times. Mainly to make sauna eggs.
I never thought food from Instant Pot was that great so I don't know if I will buy another. I can make sauna eggs in crock pot but it just takes longer. And I had my crock pot for over 20 years and it's still going strong.
I always recommend Kalua pig (basically Hawaiian pulled pork with cabbage). I've tested both kinds of salt & it doesn't make a difference, so I just use Kosher salt FYI:
Instant Pot Kalua Pork
Grab your Instant Pot to make Whole30-friendly, Hawaiian-inspired Kalua Pork! Now you can make fork-tender Kalua Pig in a fraction of the time!nomnompaleo.com
Other ideas:
- Ribs
- Wings
- Baked potatoes
- Shredded meat (pulled pork, shredded chicken, shredded beef - lots of copycat recipes for Chipotle, Moe's, Cafe Rio, etc. out there)
- Rice of all kinds (basmati, jasmine, sushi plus flavored rice like Cilantro Lime, Spanish Rice, Garlic Butter, etc.)
- Refried beans (no-soak method!)
- Chili
- Soup (so, so many soup recipes)
4 years old so well past the warranty.What's your procedure for sauna eggs in the IP? And do you do anything to them afterwards or just eat them straight-up with salt?
Also, is your Instant Pot under warranty?
1cup of water sufficient? For Kalua pig
I won't do without an instant pot. Got mine around 3 years ago, it was these forums that made me aware of them. After a while I looked into it, got a recommended one (your basic 6 qt. Instant Pot), and use it on average 2-3 times/week, who knows.Our Instant Pot broke today which sucks because we didn't use it that often. Probably used it less than 30 times. Mainly to make sauna eggs.
I never thought food from Instant Pot was that great so I don't know if I will buy another. I can make sauna eggs in crock pot but it just takes longer. And I had my crock pot for over 20 years and it's still going strong.
Instant Pot is great device for many people. But I'm not 100% sure if it's worth buying replacement just to make sauna eggs with it since that's mainly what I was using it for. Instant Pot is jack of all trades, master of none for me. Other than cooking sauna eggs and beans, I was never super impressed with the finished product from Instant Pot. If I want fast and great tasting rice, I use my stovetop pressure cooker which cooks awesome rice. If I want regular speed and good rice, I use my rice cooker. Instant Pot is kind of stuck in the land of mediocre for me.I won't do without an instant pot. Got mine around 3 years ago, it was these forums that made me aware of them. After a while I looked into it, got a recommended one (your basic 6 qt. Instant Pot), and use it on average 2-3 times/week, who knows.
One of the great things about the IP from my point of view is that it keeps moisture inside. If I boil, simmer, cook on the stove, even with a pressure cooker (I have a good one, but only use it if I am using the IP for something else), moisture is released into the kitchen and into the house, my windows might fog up, particularly in colder or wet weather. The IP does not do this.
The other great thing about the IP is the programmability and the fact that it shuts itself off. Other cooking methods are HIGH MAINTENACE. Which is fine sometimes for some stuff, but a lot of the time low maintenance is really appreciated. My IP has never failed me.
You're a more careful cook than I. I'm not that picky, I'm not sure I can notice the subtleties you do. Frankly, I used to spend way more time cooking but I don't want to anymore. I'm quick and dirty a lot of the time. I just had my typical breakfast, a toaster oven triple sliced bagel, 1/2 oz. cream cheese, carmelized onions from the fridge, coffee spiked with gourmet cocoa and milk. A ten minute affair to prepare. My salads are likely 8 minutes to prepare. My IP does rice and beans fine, is my attitude, soups, stew too. TBH, I feel lost in gourmet restaurants, their menus are mostly gibberish to me. I do like good food. I'm not willing to spend 1-2 hours cooking a meal anymore. That takes precedent.Instant Pot is great device for many people. But I'm not 100% sure if it's worth buying replacement just to make sauna eggs with it since that's mainly what I was using it for. Instant Pot is jack of all trades, master of none for me. Other than cooking sauna eggs and beans, I was never super impressed with the finished product from Instant Pot. If I want fast and great tasting rice, I use my stovetop pressure cooker which cooks awesome rice. If I want regular speed and good rice, I use my rice cooker. Instant Pot is kind of stuck in the land of mediocre for me.
Lot of people like to cook braised meat in Instant Pot and think it's awesome. I'm not one of those people. If I want the best tasting slow cooked meat, I use my pellet grill. If I want fast braised meat, I use my stovetop pressure cooker which just makes better tasting richer food than Instant Pot. Same thing with soups and broths. Instant Pot might make quick and easy broth, but I find the taste lacking. Instant Pot broth lacks the richness and depth in taste you get from the same soup cooked on the stovetop If you're not picky, you won't notice or care. But I'm someone who loves food so the difference in taste is very noticeable to me.
So I kind of agree with David Chang about Instant Pot. It's great for cooking beans and my sauna eggs but that's about it.
You can stack the eggs and do more than single layer. I put the eggs on top of each other and stack it all the way to the top. And she's wrong about only pressure cooker can make sauna eggs. Slow cooker, regular pot, or even plain rice cookers can make sauna eggs. It just takes heat and time. The sauna egg name originated because people used to cook the eggs in the hot sauna. The heat in the sauna would cook the eggs all day while people used the sauna.I never heard of sauna cooked eggs before but just did a search and found this, which has a lot of background stuff, but I quote the recipe part below:
Korean Sauna Eggs Recipe In The Instant Pot Pressure Cooker
These authentic Korean Sauna Eggs are brown on the inside and have a deep roasted flavor! Instant Pot is a perfect tool for making them at home! Ifwww.melaniecooks.com
How To Make Korean Sauna Eggs In The Instant Pot
The recipe for Korean Sauna Eggs in the Instant Pot is easy to make and easy to remember. You can put as many eggs as you want in the Instant Pot, as long as they fit in a single layer – do not put the eggs on top of each other. Add 2 cups of water and 2 teaspoons of salt. Press the “Pressure Cook” or “Manual” button and set the cooking time for 2 hours on High pressure. When the eggs are done cooking, carefully remove them from the Instant Pot with a slotted spoon and put in a bowl of cold water with ice, then after a few minutes they’ll be ready to peel. That’s it!
I tend to agree with you. For more "complex" things like roasts I find the flavor from the IP to be off verse a crockpot. I do like it for rice, and making mashed potatoes and shredded chicken. I think the only full meal I make in it is Jambalaya, which I got from a IP specific cook book.Instant Pot is great device for many people. But I'm not 100% sure if it's worth buying replacement just to make sauna eggs with it since that's mainly what I was using it for. Instant Pot is jack of all trades, master of none for me. Other than cooking sauna eggs and beans, I was never super impressed with the finished product from Instant Pot. If I want fast and great tasting rice, I use my stovetop pressure cooker which cooks awesome rice. If I want regular speed and good rice, I use my rice cooker. Instant Pot is kind of stuck in the land of mediocre for me.
Lot of people like to cook braised meat in Instant Pot and think it's awesome. I'm not one of those people. If I want the best tasting slow cooked meat, I use my pellet grill. If I want fast braised meat, I use my stovetop pressure cooker which just makes better tasting richer food than Instant Pot. Same thing with soups and broths. Instant Pot might make quick and easy broth, but I find the taste lacking. Instant Pot broth lacks the richness and depth in taste you get from the same soup cooked on the stovetop If you're not picky, you won't notice or care. But I'm someone who loves food so the difference in taste is very noticeable to me.
So I kind of agree with David Chang about Instant Pot. It's great for cooking beans and my sauna eggs but that's about it.
Instant Pot is great device for many people. But I'm not 100% sure if it's worth buying replacement just to make sauna eggs with it since that's mainly what I was using it for. Instant Pot is jack of all trades, master of none for me. Other than cooking sauna eggs and beans, I was never super impressed with the finished product from Instant Pot. If I want fast and great tasting rice, I use my stovetop pressure cooker which cooks awesome rice. If I want regular speed and good rice, I use my rice cooker. Instant Pot is kind of stuck in the land of mediocre for me.
Lot of people like to cook braised meat in Instant Pot and think it's awesome. I'm not one of those people. If I want the best tasting slow cooked meat, I use my pellet grill. If I want fast braised meat, I use my stovetop pressure cooker which just makes better tasting richer food than Instant Pot. Same thing with soups and broths. Instant Pot might make quick and easy broth, but I find the taste lacking. Instant Pot broth lacks the richness and depth in taste you get from the same soup cooked on the stovetop If you're not picky, you won't notice or care. But I'm someone who loves food so the difference in taste is very noticeable to me.
So I kind of agree with David Chang about Instant Pot. It's great for cooking beans and my sauna eggs but that's about it.
OK, @Kaido, I remember you saying you buy a rotisserie chicken every time you visit Costco. I bought one there 10 days ago and most of it remains in the fridge. I need some ideas, don't want any of it to go to waste. I bought a pack of pita pockets while at Costco too, and have been eating chicken + a few things in those for dinner (plus a salad), but am running out of pita pockets, and just haven't worked up other ideas yet, figure you have some. What do you do with those Costco chickens? I figure I could put the carcass in my Instant Pot for a dozen minutes with some water or in a 350F oven for 30-40 minutes just to make it last longer, but some prep ideas, meals ideas... could make a chicken salad, but that idea isn't exciting me ATM.Made some pretty good Pumpkin Turkey Chili:
Creamy Turkey Pumpkin Chili
Ready in less than an hour, this turkey pumpkin chili is a hearty white bean chili using canned pumpkin puree and cannellini beans.familystylefood.com
Added some chicken bouillon powder, Season-all seasoned salt, lemon juice, sriracha, and chili crisp oil to boost it up a bit. Procedure was basically:
1. Set to saute mode, add oil, add carrots/onions/celery & stir until the onion gets translucent, then add in the garlic & spices
2. Add in the ground turkey & stir to saute until brown, about 8 minutes, then add the herbs & stir in
3. Dump in the chicken stock, beans, and pumpkin, then pressure-cook for 10 minutes & do a natural pressure release (maybe around 30 minutes total with preheating), then once done, stir in the heavy cream & add extra flavorings to taste
Leftovers went into my Souper Cubes (not my pic), love these things - food bricks in the freezer! I think next time I will try using sausage for more flavor. I also read in the comments that pureeing up a can of the white beans first makes it thicker & creamier, so I'll probably do that too. IT'S SOUP SEASON, SON!
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OK, @Kaido, I remember you saying you buy a rotisserie chicken every time you visit Costco. I bought one there 10 days ago and most of it remains in the fridge. I need some ideas, don't want any of it to go to waste. I bought a pack of pita pockets while at Costco too, and have been eating chicken + a few things in those for dinner (plus a salad), but am running out of pita pockets, and just haven't worked up other ideas yet, figure you have some. What do you do with those Costco chickens? I figure I could put the carcass in my Instant Pot for a dozen minutes with some water or in a 350F oven for 30-40 minutes just to make it last longer, but some prep ideas, meals ideas... could make a chicken salad, but that idea isn't exciting me ATM.
Edit: BTW, I stopped buying those $4.99 chickens at Costco when I found out they inject them with a solution with a lot of sodium, so I bought a couple of raw chickens there instead, have one in the freezer for over a year now. Was prepping them in my Instant Pot, did around 3 of those, but the idea doesn't excite me now. I need an idea to get that bird out of my freezer!
@Kaido Beef(?) or Pork(?) tongue & cheek recipes pleaseLoL, that was more tongue in cheek. 😆
>> Any good goulash or Borscht recipes? 😉😉😉
@Kaido