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eonwe posted:Are there actually any decent sites for recipes for this? Most of what I find are articles filled with ads, paragraphs of how their family loves it, and gigantic pictures. God, this drives me insane. Just give me the goddamn recipe, I don't need to read 1,500 words about how your picky husband / child / dog absolutely loved the recipe. Mommy blog bullshit is seriously one of the worst cottage industries.
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Jan 12, 2018 18:02
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What else are you going to do with 8 hours of down time every day? The serious eat pressure cooker recipes are great but require more work than dumping cans of ingredients
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Jan 12, 2018 18:24
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Timby posted:God, this drives me insane. Just give me the goddamn recipe, I don't need to read 1,500 words about how your picky husband / child / dog absolutely loved the recipe. Mommy blog bullshit is seriously one of the worst cottage industries. https://thefpl.us/episode/265
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Jan 12, 2018 19:50
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Made some sausage/peppers/onions in my instant pot but I guess I added too much wine and stock so it was soupier than the ones you eat as a sandwich. I just served it over polenta instead and it's bomb. I'm so glad I live near a butcher that makes all their sausages in house.
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Jan 13, 2018 14:36
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I was up till 1am waiting for that loving apple butter to become buttery. 
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Jan 13, 2018 17:05
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Mu Zeta posted:Made some sausage/peppers/onions in my instant pot I don't understand. How without over cooking them every time? I cook onions and peppers for about 5 minutes in a skillet.
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Jan 14, 2018 02:34
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Like I said it turned more into a stew. Never made it before.
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Jan 14, 2018 03:20
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SymmetryrtemmyS posted:I think you might want a cookbook. I accidentally bought a scam instant pot cookbook on Amazon. It was this one: https://www.amazon.com/Instant-Pot-...nt+pot+cookbook It arrived with no pictures. All of the text is in super ESL syntax that makes it obvious that it was a google translate job. It was self-published using some publishing house out of San Bernardino. The author, Roy Fisher, appears (per his Amazon bio) to be a stock image from Shutterstock. And a whole lot of the recipes just call for "10 pounds meat."
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Jan 14, 2018 05:02
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Amazon instantly refund that poo poo. I one got a terrible t-shirt with artifact JPEG printed on it from China and they refunded me immediately.
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Jan 14, 2018 05:08
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How much did it cost them to drum up 800 5 star reviews and add 100+ "found this helpful" clicks to each of them. 
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Jan 14, 2018 05:34
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Rime posted:How much did it cost them to drum up 800 5 star reviews and add 100+ "found this helpful" clicks to each of them. Amazon review boosting is the new SEO. Amazon has yet to invent the “google dance” for reviews so far as I can tell.
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Jan 14, 2018 06:10
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Rime posted:How much did it cost them to drum up 800 5 star reviews and add 100+ "found this helpful" clicks to each of them. Dirt cheap, probably. There are an absurd ton of bot-generated reviews on Amazon now intended to get knockoffs prioritized in search results. It's why I dropped Prime, not worth the cost savings to have a 1:4 chance of getting a lovely knockoff over buying local.
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Jan 14, 2018 06:49
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Mu Zeta posted:Like I said it turned more into a stew. Never made it before. How long did you cook them? Did the sausages explode? Did it taste good? I'm seriously intrigued. It's not something I would ever have thought of. Boof Bonser posted:I accidentally bought a scam instant pot cookbook on Amazon. This is a handy website. I don't know how accurate it is but on that cookbook it seems pretty accurate. https://www.fakespot.com/product/instant-pot-cookbook-500-most-delicious-recipe-collection-anyone-can-cook
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Jan 14, 2018 07:02
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The sausages didn't explode because I split them in half and browned them thoroughly before taking them out to cook the onions, peppers and some pickled cherry peppers. When the onions were nearly caramelized I put the meat back in, two crushed tomatoes, italian herbs, too much red wine and a little stock I had leftover. Pressure cooked for 10 minutes, then I took the sausages out and sliced them up and put it back in and they soaked up a ton of the liquid. Saute/reduced for another 5 minutes and it's some good gruel, whatever it is. It was basically this but without the pasta. You can eat it with anything. https://www.youtube.com/watch?v=AjrEPpwx_bQ
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Jan 14, 2018 07:23
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Why did you do this in a pressure cooker?
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Jan 14, 2018 07:34
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I was just experimenting. I actually do like the italian sausages to be tender but the veggies were pulverized into smithereens. I was interested in Lidia Bastianich's recipe but the cooking time is like 45 minutes. I figure a presssure cooker could half that time at least so I was trying it out. http://lidiasitaly.com/recipes/sausage-and-peppers/ Mu Zeta fucked around with this message at 07:49 on Jan 14, 2018 |
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Jan 14, 2018 07:46
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Rime posted:How much did it cost them to drum up 800 5 star reviews and add 100+ "found this helpful" clicks to each of them. I was totally lazy and didn't check the reviews at all. When you filter for 1-star reviews it becomes pretty obvious that those are the only real ones.
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Jan 14, 2018 09:50
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10 pounds meat
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Jan 14, 2018 14:13
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Neon Noodle posted:10 pounds meat Hahah I'd love to see a photo of that recipe. {edit} I'm making beef osso bucco in the IP tonight to be served over polenta. Did it for the first time about a month ago and it was great. A nice way to finish off the weekend. VERTiG0 fucked around with this message at 17:22 on Jan 14, 2018 |
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Jan 14, 2018 16:39
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Made a really good chicken korma in the instant pot last night....turned out pretty amazing  My husband loved it and said to make it again...Not bad for my first try making Indian! https://twosleevers.com/not-yo-mamas-pressure-cooker-chicken-korma/
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Jan 14, 2018 18:53
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I think I'm going with chicken in a Hatch chili sauce in the IP tonight. Going to shred it up and do tacos.
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Jan 15, 2018 02:32
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Has anyone found a  Instant Pot chili recipe? It's gloomy out and I could use some spicy chili.
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Jan 15, 2018 06:12
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Goon edit, this may not be the exact recipe he posted, but it's close... (note: I usually skip the olive oil and cut back on the flour at the roux stage) Dieselpunk Porter works nicely for this. 5 lbs cut beef 6 cups beef stock 1/2 cup olive oil 12 cloves garlic 3/4 bottle of beer (preferably a dark beer) 2 shots of tequila (100% agave, no Cuervo), you can substitute bourbon 2 shots of Backstrap Molasses 1/2 lb jalapenos 1 TB oregano 2 TB Cumin 1 ts cayenne 1/3 cup homemade chili powder 1/2 cup white flour - for making a roux after browning the meat Simmer 5-6 hours in a dutch oven You can adjust the time down for a pressure cooker, I would use the time for a chuck roast. wormil fucked around with this message at 00:50 on Jan 21, 2018 |
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Jan 15, 2018 07:12
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This Serious Eats one is fantastic: http://www.seriouseats.com/2015/01/the-food-lab-how-to-make-pressure-cooker-texas-chile-con-carne-beef-chili.html
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Jan 15, 2018 10:08
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Ive seen some things about using mixing bowls inside of an instant pot, and thought it might be a good idea for easier clean up. Is this a good idea? Do I need to adjust cooking times?
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Jan 17, 2018 17:44
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Gonna use my instantpot for the first time to make my meals for next week. What's simple, doesn't use fish (office policy, kinda), and has like a 0% failure rate?
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Jan 20, 2018 21:23
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Grem posted:Gonna use my instantpot for the first time to make my meals for next week. What's simple, doesn't use fish (office policy, kinda), and has like a 0% failure rate? this is all of those things and more One tip: bring some nice bread to serve with it
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Jan 20, 2018 22:25
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Grem posted:Gonna use my instantpot for the first time to make my meals for next week. What's simple, doesn't use fish (office policy, kinda), and has like a 0% failure rate? This one will tick all those boxes, OP  https://recipes.instantpot.com/recipe/smokey-sweet-potato-and-black-bean-chili/ Is pretty good though, was the first recipe in mine.
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Jan 20, 2018 22:25
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VulgarandStupid posted:Ive seen some things about using mixing bowls inside of an instant pot, and thought it might be a good idea for easier clean up. Is this a good idea? Do I need to adjust cooking times? I did this the other day and it was fine...I didn't need to adjust anything. I just covered the bowls to keep the steam from dripping in, and placed water in the bottom of the insert bowl, and then a trivet, and then the two metal mixing bowls. I made brown rice and teriyaki chicken. I left the both btw covered in foil in the IP for about 3 hours since my husband was running late from work (friday emergency calls suck not to mention commutes grrrr) and they stayed perfectly done and not overcooked.
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Jan 21, 2018 01:31
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i got a shoulder rubbed and chilling in the fridge for lunch. would you guys recommend cubing and browning or letting it cook whole over onions and chicken stock? e: came out delicious bone in. amazing tacos. augias fucked around with this message at 02:34 on Jan 22, 2018 |
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Jan 21, 2018 17:27
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SymmetryrtemmyS posted:this is all of those things and more Okay so... this brings up a good point. This looks delicious but don't these dishes require 3 cups of water usually or something?
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Jan 22, 2018 03:11
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It was stormy as hell today, but the farm market near me was continuing their fire sale on apples and mysteriously had ultra-cheap strawberries for the season. So I made 3L of Strawberry Applesauce and 1.5L of Strawberry Balsamic Jelly.   I still have 2kg of Strawberries left, so I'm thinking I might make a Strawberry Lavender Caramel glaze that I found a recipe for, and then maybe something strange like a Strawberry Kiwi jam. This is a really fun hobby and my friends are loving the free botulism I keep handing out. E: Wait, there's an actual canning thread on page 3 of this subforum? Why y'all been awkwardly accepting my random rear end in here instead of pointing me over there, lawdy. Rime fucked around with this message at 06:56 on Jan 22, 2018 |
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Jan 22, 2018 03:22
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Malek posted:Okay so... this brings up a good point. This looks delicious but don't these dishes require 3 cups of water usually or something? Usually, but that's the key to this dish's flavor. The article explains this, but basically there's enough moisture in the ingredients that they cook in their own juices, and there's so little steam lost to evaporation in a pressure cooker that there's plenty in the end. The starch from the broken down potato edges gives it a thick, stewy texture (but not too thick). Super delicious to sop up with bread.
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Jan 22, 2018 04:11
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Tomatoes provide a ton of liquid for pressure cooking
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Jan 22, 2018 04:14
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I need more variety than the turkey chili I keep making. Any suggestions?
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Jan 22, 2018 04:30
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Casull posted:I need more variety than the turkey chili I keep making. Any suggestions? Though this is a pressure cooker thread, turkey waffles. Serious post, what about a chicken noodle soup with turkey instead? Or tamales instead of chicken? Malek fucked around with this message at 05:11 on Jan 22, 2018 |
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Jan 22, 2018 05:02
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Casull posted:I need more variety than the turkey chili I keep making. Any suggestions? Nope, sorry. Nowhere in this thread are there any recipes shared.
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Jan 22, 2018 05:39
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Ranter posted:Nope, sorry. Nowhere in this thread are there any recipes shared. I deserve this, actually.  I saw someone say that they did clams in a pressure cooker. That sounds like a pretty good idea; I'll have to give that a shot next time.
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Jan 22, 2018 05:46
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Casull posted:I deserve this, actually. That person hasn't posted again because it wasn't such a good idea... Just kidding, they didn't die. I think.
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Jan 22, 2018 22:02
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You don't need pressure to cook clams. They cook in like 5 minutes just with regular steam. Octopus is the only seafood I've every seen done in a pressure cooker.
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Jan 22, 2018 23:20
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