Instant Pot owners, what's your favorite recipie?

[Ns1]

Can you fucks post something tasty you've made out of this? Amazon customer images are less than tantalizing.

 

[zinfamous]

Can you fucks post something tasty you've made out of this? Amazon customer images are less than tantalizing.

So far I primarily use it to make Chicken stock + stewed chicken (saute in pot, then pressure cook that bird in water + celery + carrots + bay leaf + thyme + peppercorns and allspice + salt). 1 hour later, you have perfect stewed chicken and about 4 Qts of Stock. I've been using the chicken for Brunswick Stew, primarily.

I also recently made some red beans and rice (can quick pressure cook beans for ~40 min total time in lieu of overnight soak--then you full pressure cook everything) with smoked turkey and anduille sausage...OK, the beans ended up being a sidethought to the meat, but whatever.

Also some navy beans + bacon (OK--usually pancetta or side meat or shoulder bones) + maple syrup + turmeric type of "BBQ beans"
Is good.

I need to use it more, though. I regret the 6qt size--wish I got the bigger one because it's very cramped for stewing a whole chicken and making enough stock.

 

[Kaido]

Can you post something tasty you've made out of this? Amazon customer images are less than tantalizing.

List is too big. For starters, you can just toss chicken breast in with virtually any sauce for 10 or 20 minutes & either eat it coated or shred it. So salsa & chicken, bbq sauce & chicken, etc. Lots of quick-prep recipes out there for chicken marsala & so on. Slow cooker crack chicken converts really well to the Instant Pot (IP).

Kalua pig is amazing. I recommend the red salt she suggests for bonus flavor:

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

Mongolian beef is awesome:

http://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/

Rice is awesome:

http://www.pressurecookrecipes.com/perfect-pressure-cooker-rice/

Basmati rice:

http://www.pressurecookrecipes.com/instant-pot-basmati-rice/

Sushi rice:

http://www.hippressurecooking.com/pressure-cooker-sushi-rice/

Cheater sushi rice using jasmine rice & a bit of sugar:

https://feedyourskull.com/2016/03/16/ip-sushi-rice/

Side note, making homemade sushi is really easy. I personally don't mess with raw fish, but you can make California rolls & a bunch of other stuff with smoked salmon or lox, cream cheese, avocado, imitation crab legs, imitation crab, canned tuna, etc. Here's a recipe for Poor Man's Spicy Tuna:

http://www.pickledplum.com/spicy-tuna-roll-recipe/

btw, you don't need a special sushi roll tube or even a mat, just do it by hand with a tea towel: (the flat non-fuzzy kitchen ones)

http://minimalistbaker.com/how-to-make-sushi-without-a-mat/

You DO need a sharp knife. I use this one, it's amazing.

Two easy desserts are cheesecake & puddings. Bread pudding, rice pudding, tapioca pudding, all super easy. Lots of variations of cheesecakes...NY style, Samoa, etc. You can do other stuff like creme bruluee & dulce de leche pretty easily too. I make yogurt in bulk (sweet, tart, gogurt style, and thick Greek yogurt), which translates out to a lot of things...yogurt pops, Indian food ingredient, homemade froyo, breakfast parfaits, etc.

You can shortcut a lot of stuff. Baked potatoes in half the time. Fruit compotes for waffles. Bone broth, chicken broth, beef broth, soups, strews, chilis, applesauce (or pear sauce! mmm), bisques. Ribs take no time at all & fall off the bone. Veggies are a snap. Fresh broccoli takes all of 2 minutes to pressure cook, corn on the cob (fresh, frozen, in the husk or not) takes 4 minutes. Glazed carrots. Dry beans to edible in 45 minutes; I do a lot of chickpeas, especially for homemade hummus.

The IP is a bit hard to jump into because it's like browsing Netflix vs. going to Redbox. You have a huge amount of stuff you can make with it, so unlike a toaster where your options are toast, bagels, or English muffins, the world is your oyster with the IP. The nice thing is, your food comes out exactly the same every time once you figure a recipe out, so it's basically like homemade fast food.

 

[Kaido]

I need to use it more, though. I regret the 6qt size--wish I got the bigger one because it's very cramped for stewing a whole chicken and making enough stock.

Yeah I'm planning on getting the 8-quart at some point for larger stuff. But the 6-quart is used pretty much daily for steel-cut oats, veggies, rice, whatever. Dump in, press button, eat, yay!

It can be a bit hard to get a workflow going around the IP if you like to try a lot of different recipes because it's such a versatile machine. I'm a year or two into owning mine & still try new stuff on an almost weekly basis.

 

[Ns1]

I see a lot of text but no goddamn pictures

 

[Kaido]

I see a lot of text but no pictures

 

[MrSquished]

I've been checking Amazon for this to go on sale again but nothing. COME ON AMAZON!

The 6 quart will probably be fine but I just want to get the 8 quart to future proof.

Maybe a sale right after Christmas?

 

[Kaido]

I've been checking Amazon for this to go on sale again but nothing. COME ON AMAZON!

The 6 quart will probably be fine but I just want to get the 8 quart to future proof.

Maybe a sale right after Christmas?

6qt is on sale for $99 (normally $129), so that's pretty hot. 8qt just came out so I don't imagine we'll see a sale on it for a long time (but hey, you never know!). I have an 8qt on my wishlist, but the 6qt makes so much food that I haven't pulled the trigger on it yet.

I have some time off for the holidays, thinking about making an IP mega-thread for accessories, recipes, resources, etc. Might be better to put it over in H&G tho, I dunno.

 

[zinfamous]

Jesus Christ!

 

[zinfamous]

I've been checking Amazon for this to go on sale again but nothing. COME ON AMAZON!

The 6 quart will probably be fine but I just want to get the 8 quart to future proof.

Maybe a sale right after Christmas?

lol! what is "future proofing" in this application? It's either the right size now and forever, or it isn't.

Do you plan on getting fatter?

 

[MrSquished]

lol! what is "future proofing" in this application? It's either the right size now and forever, or it isn't.

Do you plan on getting fatter?

I'm literally on Amazon right now about to order the 6 quart. I really don't need the 8 quart, I'm just a single dude who occasionally cooks for friends. And I'm not even fat, I got a Leonardo DiCaprio Dad Bod!

Shit is dead sexy I tell you!

When I get a fat girlfriend I'll order the 8 quart!

 

[MrSquished]

Alright I haven't had a fat girlfriend show up but I do have a 6 quart Instant Pot which arrived. I think the first two recipes done in there will be a whole chicken and a pot roast, not necessarily in that order.

I'm the club boys I'm in the club!

 

[PJFrylar]

Welcome!

I made the Mongolian beef that Kaido linked to a few weeks ago. It was pretty good, but a bit on the sweat side for me. I added some ground Thai chili peppers and lime juice. I also used half brown cooking soy sauce and half golden soy sauce instead of normal soy sauce, but I'm not sure you'd even be able to tell the difference.

 

[Kaido]

I'm the club boys I'm in the club!

Whoohoo welcome to the club!

 

[Kaido]

Welcome!

I made the Mongolian beef that Kaido linked to a few weeks ago. It was pretty good, but a bit on the sweat side for me. I added some ground Thai chili peppers and lime juice. I also used half brown cooking soy sauce and half golden soy sauce instead of normal soy sauce, but I'm not sure you'd even be able to tell the difference.

Dang, that sounds pretty good!

Yeah, I like to try recipes a few times before locking them into my recipe archive (ditched Evernote, currently using Microsoft's OneNote). Lately I've gotten into small-batch "gourmet" meals, where I'll nail down a recipe, then cook up a big batch, have it for dinner, and divide up the rest to freeze into individual TV dinners. And by gourmet I mean tasty food, as opposed to bland food flavored with salt, lol. I started out with bulk meal prep (for bodybuilding) but boy do you get sick of eating the same stuff over & over, no matter how good it is. The 6-quart IP can give me 5 or 6 individual leftover meals that I can freeze, rather than 20 or 30 of the same thing, so throughout the month, my inventory builds up into a variety rather than just a bunch of the same meals, and then I don't have to cook as often if I don't feel like it.

 

[Amber Dawn]

I am about to buy a 6 Qt. Instant Pot ($99 on Amazon) after reading this review:
https://instapot.review/

We are a family of 4 person and I really don't like cooking in large amounts. My husband likes to eat fresh and so do I. Anyone with an IP and similar family size, do you think 6 Qt is sufficient for me? Or I should go for the 8 Qt one.

Please advise.
Thanks

 

[Kaido]

Instant Pot crack chicken recipe:

http://catch42.pbworks.com/w/page/114153124/Instant Pot Crack Chicken

 

[Kaido]

How to make yogurt in your Instant Pot:

http://catch42.pbworks.com/w/page/114154102/Instant Pot Yogurt

You do need a few special tools for this (thermometer, straining bag/bowl, silicone whisk), but the foundation of the recipe is only 2 ingredients (milk & yogurt...you need a small snack cup of plain yogurt to act as the "starter"). Lots of uses for yogurt...Indian curry chicken, Greek yogurt sauces, parfaits, yogurt ice pops, fruit bowls, etc.

Pictures: (so Ns1 doesn't lose his mind )

 

[John Connor]

Instant Pot owners, what's your favorite recipie?


One once of purple opal , 2 ounces of fisherman's friend and a half once of Alabama kush.

NSFW https://www.youtube.com/watch?v=un7QiXsnF_Y

This has got to be the FUNNEST episode I ever saw. HAHAHAHA

 

[Ns1]

That crack chicken sandwich has a name much more...glorious...than it looks.

 

[MrSquished]

I am about to buy a 6 Qt. Instant Pot ($99 on Amazon) after reading this review:
https://instapot.review/

We are a family of 4 person and I really don't like cooking in large amounts. My husband likes to eat fresh and so do I. Anyone with an IP and similar family size, do you think 6 Qt is sufficient for me? Or I should go for the 8 Qt one.

Please advise.
Thanks

I'm the last one that should be answering because I am a family of 1, but nobody else is responding so hear goes. But based upon amounts coming out of my 6 quart slow cooker I'd say it's enough for four with little leftovers. May need to do a side dish on the stove as well.

 

[Kaido]

That crack chicken sandwich has a name much more...glorious...than it looks.

Taste > looks

 

[Amber Dawn]

Thanks. Appreciate your response.

 

[Kaido]

Thanks. Appreciate your response.

You can feed 4 people off the 6-quart. There is a newer 8-quart model for $40 more, if you think you'll need the extra capacity.

 

[Kaido]

I've had a Japanese fuzzy logic rice cooker for many years now & absolutely love it. However, I recently retired it (donated it to a family member) because of this Instant Pot rice technique:

http://www.pressurecookrecipes.com/perfect-pressure-cooker-rice/

So the basic recipe for jasmine rice:

1. Rinse the rice
2. Cook 1:1 (1 cup rice, 1 cup water - swirl around in pot briefly to mix, optionally add a teaspoon of salt) for 3 minutes (manual, high pressure) with 10 minutes of natural release
3. Fluff up (stir around) after cooking

About 20 minutes total (rinse, pressurize = 6 minutes @ 70F house temp @ 400 feet above sea level, cook, pressure release, fluff). This does a fantastic job of making Chinese take-out-style rice...slightly chewy, moldable (if you want to use a scoop to make a ball of rice, for example), and tasty. I usually use a sieve for rinsing the rice, although I just ordered a rice rinsing bowl for $7, so I'll see how that does:

https://www.amazon.com/Inomata-Japanese-Washing-Bottom-Drainers/dp/B004QZAAS2/

Sushi rice variation using jasmine rice here: (more water, plus rice vinegar & sugar)

https://feedyourskull.com/2016/03/16/ip-sushi-rice/

Basmati rice technique here:

http://www.pressurecookrecipes.com/instant-pot-basmati-rice/

Brown rice technique here:

http://www.pressurecookrecipes.com/pressure-cooker-brown-rice/

Did the basic 1:1 jasmine rice today for lunch, came out great! I also just got a suction lid, which is a pretty neat silicone lid that suction-cups onto the top, so if you want to keep your rice warm on the table, you don't need a separate bowl & can just use that as the lid instead. I have the green one from this kit, although I wish I had seen the whole kit because the bowl base would have been nice for putting the hot bowl down on the counter & table:

https://www.amazon.com/gp/product/B01LWTM2G3/

Temp notes: 180F after 10 minute NR. With suction lid, 130F rice temp 10 minutes after removing from IP (warming mode), 120F after 20 minutes (I think 145-160F are the serving temp ranges at restaurants).