Instant Pot owners, what's your favorite recipie?

[paperfist]

Yup. There are two ways to make ice cream:

1. Regular with sugar & cream, basically frozen soft-serve or cheap off-brand stuff. Not knocking it tho, you can make good ice cream with it.
2. With eggs or egg yolks, custard-style. Thick & creamy & smooth & delicious!

Haagan-Daaz's vanilla ice cream uses egg yolks as one of the only five ingredients (cream, skim milk, cane sugar, egg yolks, and vanilla extract), so if you're a fan of the good stuff, then yup, eggs!

Sous-vide ice cream has ruined me. Very few places do it better than homemade. If you're ever in CT, Arethusa Farm is worth a visit...heritage-style super premium ice cream. They make it better than I do:

https://www.arethusafarm.com/ice-cream

Thanks for the write up, I had no idea about ice cream made with eggs.

French vanilla is yellow from egg yolks.

Yeah, I had no idea. I guess I didn't know there was a world of ice cream outside of the cardboard box style I buy at Walmart

I use raw eggs when I make ice cream. Sure there's slight risk I may get salmonella and die but good ice cream is worth the risk.

Well if that hasn't killed you yet then I'm gonna try the fresh eggs and raw milk I just got and try my hand over the weekend.

 

[Fritzo]

I use raw eggs when I make ice cream. Sure there's slight risk I may get salmonella and die but good ice cream is worth the risk.

Use the egg yolks, not the whites. The yolks are mostly safe.

 

[Kaido]

Yeah, I had no idea. I guess I didn't know there was a world of ice cream outside of the cardboard box style I buy at Walmart

If you haven't had good ice cream, then start off with a pint of Haagan-Daaz, something like cookie dough or even just plain vanilla. That will calibrate you to the Good Stuff!

I probably make a pint or two a week & just store it up in my deep freezer. Easy way to have flavor rotation on-hand! I've got much more into make-ahead homemade food like that...it's sooooo easy when you break things down into little steps over time!

 

[Kaido]

Well if that hasn't killed you yet then I'm gonna try the fresh eggs and raw milk I just got and try my hand over the weekend.

At least in the US, all commercially-sold eggs [EDIT: egg PRODUCTS] are pasteurized (by law). There's a very slim chance you'll get sick from them. You can still get farm eggs & stuff if you really want, although I haven't noticed a difference one way or the other personally.

Milk, OTOH...I get my milk from a local dairy. They pasteurize it, but that's all they do - no added vitamins or other fortifications. Tastes amazing!

 

[Kaido]

Use the egg yolks, not the whites. The yolks are mostly safe.

Yup, I use 4 egg yolks in my basic recipe, and 8 egg yolks in my super-rich vanilla recipe. Ridiculously good!

 

[paperfist]

At least in the US, all commercially-sold eggs are pasteurized (by law). There's a very slim chance you'll get sick from them. You can still get farm eggs & stuff if you really want, although I haven't noticed a difference one way or the other personally.

Milk, OTOH...I get my milk from a local dairy. They pasteurize it, but that's all they do - no added vitamins or other fortifications. Tastes amazing!

These are farm eggs, so straight from the chicken.

The milk is raw from an Amish farm. I've only had a glass to see how I'd react and I got the same results as you, it tastes amazing! Not quite as heavy tasting as cream, but creamy for sure. It tastes nothing like whole milk from the store. Hope I don't die

 

[Fritzo]

These are farm eggs, so straight from the chicken.

The milk is raw from an Amish farm. I've only had a glass to see how I'd react and I got the same results as you, it tastes amazing! Not quite as heavy tasting as cream, but creamy for sure. It tastes nothing like whole milk from the store. Hope I don't die

Pasteurization changes the flavor of the milk. It's the same reason apple cider tastes different on the farm than it does from the store.

 

[ewdotson]

At least in the US, all commercially-sold eggs are pasteurized (by law).

All egg *products* sold in the US are pasteurized. It's not true that plain shell eggs are required to be pasteurized. It's still super-unlikely that one will get salmonella from them though.

 

[poofyhairguy]

I have found that hard boiled eggs come out perfectly using the IP.

 

[Iron Woode]

with luck I will be making ribs again this weekend in my IP.

 

[Fritzo]

I have found that hard boiled eggs come out perfectly using the IP.

5 eggs, cover in pot with 1" of water, add a dash of vinegar, and bring to a rolling boil, turn off the heat, and cover for 11 minutes. After 11 minutes, drain the water and put the eggs in an ice bath for 5 minutes. You'll have perfect eggs every time. No need for gadgets

 

[ponyo]

5 eggs, cover in pot with 1" of water, add a dash of vinegar, and bring to a rolling boil, turn off the heat, and cover for 11 minutes. After 11 minutes, drain the water and put the eggs in an ice bath for 5 minutes. You'll have perfect eggs every time. No need for gadgets

It depends on the type of hard boiled eggs you want. I cook eggs for 90 minutes in Instant Pot. Do you want to cook your eggs for like 8 hours on the stove?

 

[Kaido]

All egg *products* sold in the US are pasteurized. It's not true that plain shell eggs are required to be pasteurized. It's still super-unlikely that one will get salmonella from them though.

Ah, excellent differentiation! Reading up on the laws now...this part is interesting:

The 2013 FDA Food Code states that in serving highly susceptible populations (preschool age children; older adults; individuals with compromised immune systems; and individuals who receive meals through custodial care-giving environments such as child or adult day care centers, kidney dialysis centers, hospitals, or nursing homes [5]): “Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, egg-fortified beverages and recipes in which more than one egg is broken and the eggs are combined.”

 

[Kaido]

5 eggs, cover in pot with 1" of water, add a dash of vinegar, and bring to a rolling boil, turn off the heat, and cover for 11 minutes. After 11 minutes, drain the water and put the eggs in an ice bath for 5 minutes. You'll have perfect eggs every time. No need for gadgets

Sorry, this is a tech forum, we don't appreciate analog talk here

 

[lsd]

Got a knock off bella pro ip yesterday and made chicken soup. Usually takes me 2-3 hours using pre baked chicken to get it soft enough but the IP did it in about 40 mins total. Very happy with the outcome.

 

[Iron Woode]

I have found a list of Instant Pot recipes from Taste of Home:

https://www.tasteofhome.com/collection/the-best-instant-pot-recipes/view-all/

some of these look amazing!

 

[Iron Woode]

Instant Pot Baked Beans

It took about 1 1/2 hours in total instead of 8+ hours in my crock pot. I will obviously pay for it later.

Recipe:

Bean Prep:
2 cups of dried Great Northern Beans
4 cups of water

Put lid on and push pressure knob to pressurize.
cook on high pressure for 15 mins. when done, let pot sit for 20 mins. depressurize by tunring knob to vent and drain beans. put beans back in pot.

Sauce Prep:
1/2 cup Brown sugar
1/2 cup fancy molasses
1 tsp salt
1/2 tsp black pepper
1 tbsp apple cider vinegar
1/2 cup ketchup
2 cups boiling water

combine everything in a bowl and then add the boiling water. mix it good.

Bean Cooking:
1 small peeled onion
bacon as needed. I used 5 thick slices.
bowl of mixed sauce

place whole onion on beans. Put bacon on beans. Pour sauce over everything in pot.
Put lid on and push pressure knob to pressurize.
cook on high pressure for 16 mins. when done, let pot sit for 20 mins. depressurize by turning knob to vent. remove lid and stir things up. if too watery then press saute and stir them for 5 - 10 minutes until thickened the way you want. then press cancel.

Enjoy homemade beans easy as can be!

 

[Muse]

For 2 cups of beans, 1/2 cup Brown sugar and 1/2 cup fancy molasses looks like excessive sweetener to me. Even your onion adds some sweetness. To each his own but my info is that sugar causes inflammation, something I suffer from. I try to control my sugar intake.

Kudos for thoroughness in posting your recipe!

 

[Iron Woode]

For 2 cups of beans, 1/2 cup Brown sugar and 1/2 cup fancy molasses looks like excessive sweetener to me. Even your onion adds some sweetness. To each his own but my info is that sugar causes inflammation, something I suffer from. I try to control my sugar intake.

Kudos for thoroughness in posting your recipe!

I used second boil molasses instead of fancy (first boil) due to that being what I had on hand. It is less sweet and more bitter than fancy. I used a little more brown sugar to compensate.

My next batch will use fancy with a little less sugar.

 

[Chromagnus]

I made this kimchi stew last night and really liked how it turned out. If any IP owners here like Korean food, and especially Kimchi, I'd recommend this recipe.

https://www.koreanbapsang.com/instant-pot-kimchi-jjigae-stew/

The website has a couple other IP recipes that I've tried and have had good luck with.

 

[Iron Woode]

found this Youtube channel that makes some cool looking cheese cakes.

here is a peanut butter one:

 

[Iron Woode]

as an update on my baked beans post, I decided to make another batch using the Fancy (first boil) molasses instead of the Cooking (second boil) molasses.

The end result?

A much sweeter baked beans that were a lighter brown colour. The original batch was not as sweet and were a very dark brown.

Either way, they tasted amazing! I might just add some hot dogs for that old school experience.

 

[Iron Woode]

I am thinking of ordering this 7" x 3" cheese cake pan for my Instant Pot:

Fat Daddios Anodized Cheesecake Pan

 

[Muse]

OMG, I wouldn't dare...

OK, may I ask... not having laid eyes on an instant pot, they have a sale on them at Costco that kicks in tomorrow and runs to Xmas Eve. Is this a good one to buy? I live alone, so 6 qt is on the big side, but AFAIK they don't come smaller. I have 4 qt pressure cooker, the analog kind where it's anybody's guess what pressure it going, and I have to turn off the flame myself (gas), and I use a digital timer. Actually, that pressure cooker is Aluminum and I'm concerned about the adverse effects of ingesting AL ... opinions vary considerably on this, but the list of afflictions allegedly caused by AL in your system sets my hair on fire:

"Depression, worry, anxiety, memory loss, osteoporosis, eye disorders, reduction in the ability of the kidneys, diarrhoea, hyperacidity, indigestion, stomachache, colitis, mouth ulcers, skin problems such as eczema, alzheimers, etc."

So, I ordered a 4L stainless steel pressure cooker the other day... but figure I should maybe pick up on this instant pot sale at Costco, $89.99 - $25 = $64.99

Deal kicks in tomorrow. Is this a good one?

 

[Muse]

The reviews at Costco.com for that IP... many customers complain mightily that for sous vide, it's a fail. Doesn't have temperature readout and the temperatures achieved seem to be quite a bit over what's programmed. Mind you, I know next to nothing about sous vide. Now, maybe it's possible to work around the problem, use some strategy where sous vide would work out for this thing. Anyway, I figure that it might make a great pressure cooker, sans sous vide. What do you make of this?