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The Bunk posted:Whoops, link fixed. There was no sauteing involved (though after eating it I'll probably brown the skin next time). Wondering if it might have been that there's no liquid in the recipe, and after essentially slow-cooking for a few minutes the tomatoes released enough to pressurize the next time I tried. You need at least 1 cup of liquid in the pot to come up to pressure.
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Nov 28, 2017 16:06
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I bought my sister and her husband a pressure cooker for Christmas and then decided to buy my own and have yet to break it in. I typically enjoy making stews with cheap-cut chunks of beef, the kind that needs at least 3 hours to be edible. Roughly how much cooking time under pressure would it need to be as tender?
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Dec 2, 2017 13:01
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Captain Splendid posted:I bought my sister and her husband a pressure cooker for Christmas and then decided to buy my own and have yet to break it in. Depends on the cut of meat, 20 to 40 minutes under pressure will usually take care of 3 or 4 pounds of beef or chicken.
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Dec 2, 2017 15:46
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Perfect, thanks
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Dec 2, 2017 17:02
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I did a 3lb cottage roll in the Instant Pot last night. 30 minutes at high pressure. Served it atop a bed of garlic mashed potatoes with a nice green salad on the side to add colour. The resulting liquid from the pork (and onions that I threw in as well) made an incredible gravy that I should have thickened up, but whatever.
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Dec 3, 2017 05:04
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Going to cook some great northern beans tonight. I've got a frozen ham bone from our Thanksgiving ham to put in there. What else should I toss in for delicious beans? Also, about how long should they cook under pressure?
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Dec 3, 2017 18:43
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So yeah. Best beans Ive had in a while and they were super low effort. Soaked the beans overnight. Drained and rinsed. Sweated/sauteed some shallots I had laying around with some garlic. Added 8 cups of chicken broth (made with Better than bullion because I'm lazy af and it's decent), the beans, and my leftover ham bone. Cooked under pressure for 26 minutes, then let them release naturally for 20ish more. Took the bone out, removed the meat on it, diced the meat up very fine and returned it. Blended the beans a little to thicken. Typing it out makes it seem more complicated than it was. So drat easy for Sunday night meal prep. Now I just need a slab of onion and some Louisiana hot sauce (somehow I am missing all my vinegar based sauces...).
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Dec 4, 2017 05:28
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Ok so last night I got my first pressure cooker, an electric bosch autocook pro and it's pretty overwhelming. I'm thinking of starting off easy with some dried chickpeas and sausage in tomato sauce. Can I cook it all in one pot or would it be better if I made them separately? I'm kinda worried that 40mins in high pressure (apparent internet consensus on dry chickpeas cooking method) will gently caress up the sausage.
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Dec 5, 2017 08:07
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QuarkMartial posted:So yeah. Best beans Ive had in a while and they were super low effort. Soaked the beans overnight. Drained and rinsed. Sweated/sauteed some shallots I had laying around with some garlic. Added 8 cups of chicken broth (made with Better than bullion because I'm lazy af and it's decent), the beans, and my leftover ham bone. Cooked under pressure for 26 minutes, then let them release naturally for 20ish more. Took the bone out, removed the meat on it, diced the meat up very fine and returned it. Blended the beans a little to thicken. What kind of beans were they? 26 minutes at pressure for beans that have been soaked seems like an awful long time to me, not to mention the 20 minute natural release. What was the consistency like when they were done?
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Dec 5, 2017 14:18
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Great northern. They were pretty old, I think. They were soft, but not much. Well, the ones I didn't blend, anyway.
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Dec 5, 2017 15:20
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Pooper Trooper posted:Ok so last night I got my first pressure cooker, an electric bosch autocook pro and it's pretty overwhelming. I'm thinking of starting off easy with some dried chickpeas and sausage in tomato sauce. Can I cook it all in one pot or would it be better if I made them separately? I'm kinda worried that 40mins in high pressure (apparent internet consensus on dry chickpeas cooking method) will gently caress up the sausage. Yeah, you'll end up with dissolved sausage, I imagine. They'd still taste good, but wouldn't have very appealing texture.
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Dec 6, 2017 01:35
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Pooper Trooper posted:Ok so last night I got my first pressure cooker, an electric bosch autocook pro and it's pretty overwhelming. I'm thinking of starting off easy with some dried chickpeas and sausage in tomato sauce. Can I cook it all in one pot or would it be better if I made them separately? I'm kinda worried that 40mins in high pressure (apparent internet consensus on dry chickpeas cooking method) will gently caress up the sausage.
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Dec 6, 2017 03:16
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I just got an Instant Pot Mini. My apartment's cabinets are cheap, and I'm afraid that the steam from the pressure release will damage them. They live above the counter, where the Instant Pot lives. I also have a very small counter, as it's a very small apartment. Is there any way to direct the steam away from the counters? Alternatively, can I just use NPR for nearly everything I cook, or will that turn some things into mush? I've heard conflicting reports about putting a washcloth over the valve when releasing the pressure. (I always let it sit for a few minutes before I release it with the valve anyways.)
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Dec 6, 2017 20:55
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Qu Appelle posted:I just got an Instant Pot Mini. When I use the quick release I always put a folded up kitchen towel over the top. It keeps the steam and water from going everywhere. It won't stop all the steam but it absorbs most of it. I don't know what danger there would be in putting a towel over it unless you used a wet one and the water went down into the electronics but the little water from the steam will just get soaked up by most any towel.
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Dec 6, 2017 21:05
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Qu Appelle posted:Is there any way to direct the steam away from the counters? I've started just using the cabinet door to hold a sheet of foil in place, folding and angling it to direct the steam away.
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Dec 6, 2017 21:31
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Anyone have a killer recipe for instant-pot pork shoulder?
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Dec 6, 2017 22:05
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Extortionist posted:I've started just using the cabinet door to hold a sheet of foil in place, folding and angling it to direct the steam away. This is brilliant, and I'm stealing this idea. Thanks!
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Dec 7, 2017 19:23
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Has anyone done osso bucco in a pressure cooker? Thinking about trying that this week.
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Dec 11, 2017 04:06
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VERTiG0 posted:Has anyone done osso bucco in a pressure cooker? Thinking about trying that this week. I haven't, but Emeril and the NYT have: http://emerils.com/127951/quick-osso-buco https://cooking.nytimes.com/recipes/1018854-pressure-cooker-osso-buco
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Dec 11, 2017 17:56
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Capri Sun Tzu posted:Anyone have a killer recipe for instant-pot pork shoulder? I made this: http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html I subbed 1/3 cup brown sugar for the raisins and OJ, and used 1/2 of the chicken stock. I had to reduce it for a few minutes after cooking, but it came out with a great consistency. It's basically delicious pork chili taco stuff.
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Dec 11, 2017 22:02
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I made some delicious bean soup tonight in my Instant Pot. 1 lb navy beans, soaked overnight. 4 medium onions. 2 celery stalks. 1 green bell pepper. 1 lb chorizo. 6 oz sundried tomatoes w/oil 3 TB butter 2 TB cocktail sauce 32 oz beef stock 24-30 oz of onion broth (estimated, excess liquid from pressure cooking 5 lbs of onions to make French onion soup) 25 minutes on high I was afraid it would be too onion-y but it wasn't, it was delicious.
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Dec 14, 2017 08:56
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Cross posted from the smoked meats thread: Hey all, quick semi-niche question. Got a gift for the holidays I'm thrilled about, it's a combination pressure cooker/smoker. http://www.gourmia.com/item.asp?item=10063 My question is I was also gifted some superfine wood chips (bought separately), rather than the regular size chips the unit recommends. My understanding of the difference between the size of chips is the burn time, that they'd need to be replaced quicker because they burn faster. However, because this is pressure cooking, that smoke wouldn't dissipate as it's an enclosed system. Because of this, could I use the superfine chips instead of the regular size chips? If so, is there a conversion ratio (IE 1 regular chip is 1 tablespoon of super fine, etc)? I'm pumped to use this, as I live in a small New York apartment with no outdoor space, so the prospect of getting smoked meat here is pretty awesome.
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Dec 17, 2017 05:04
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I feel like this thread won't have as many smoker experts as the smoked meats or bbq threads. I have a pressure cooker but never a smoker. Good luck though and now I'm interested if these multi function smokers are decent?
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Dec 17, 2017 05:31
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Ordered an 8 quart instant pot for friends for Christmas. I have one of the huge stovetop Kuhn Rikon stovetop jobs, and it’s awesome but I will be curious how the instant pot compares. Wondering if it might make a good second gizmo for when I don’t want to make stock from two whole turkeys at once. I did use mine to do three full loads of tamales today, and about an hour with natural release worked great. Won’t ever do stovetop for 2-3 hours in the giant tamale put again. I can do more in the same time with my pressure cooker. The last round it didn’t want to get started (wouldn’t start pressurizing to lock) but we muscled it on eventually.
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Dec 17, 2017 07:20
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I feel like my instant pot isn't cooking as quickly as it should. I cooked a chuck toast for 50 minutes on high, added quartered baby potatoes and went 10 more minutes. The potatoes weren't done and the roast was still a little tough. 10 more minutes fixed both but the potatoes were overcooked.
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Dec 17, 2017 18:31
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Extortionist posted:I've started just using the cabinet door to hold a sheet of foil in place, folding and angling it to direct the steam away. I'm doing this now, and it's working beautifully.
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Dec 17, 2017 18:47
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I just got a 3 qt Instant Pot for Christmas (whee) and I made a basic 'chicken and rice' recipe tonight, and holy poo poo it was easy, tasty, and gave us a crapton of leftovers. I see a lot of recipes are for bigger pots, but it's just my husband and I so I don't need a huge pot - the cup and a half of brown rice that the recipe called for has left us with two rounds of meals in leftovers alone. How much does cook time change when you, say, half a recipe? Like I have a pound-and-change of boneless country ribs I'd like to cook but a lot of recipes are using two and three pound pieces of meat. Is it just half the time, or should I be shooting for cook time per pound? Also if anyone has any good clearing-house type websites or cookbooks for Instant Pot cookery I'd love to know more. I'm in school and anything that's easy and fast would be great, particularly easy so the husband can learn to cook with it too.
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Dec 19, 2017 03:06
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What was the chicken and rice recipe?
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Dec 19, 2017 07:28
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Mu Zeta posted:What was the chicken and rice recipe? https://meaningfuleats.com/instant-pot-southwestern-chicken-and-rice/ It was nothing Earth shattering, but it was good and filling, easy to do, and a nice test of my pot.
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Dec 19, 2017 13:15
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Ultimate Mango posted:Ordered an 8 quart instant pot for friends for Christmas. I made tamales for the first time this past weekend and a lot of them came out soft, like the dough was undercooked. I cooked them for over an hour, like every recipe said, but I should have done two? God damnit.
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Dec 19, 2017 14:37
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I've found that a lot of pressure cooker recipes have wrong times even when they are using the exact same cooker. So I look at as many recipes as I can find.
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Dec 20, 2017 03:18
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I didn’t use a pressure cooker at all I mean and still only cooked them an hour. Steamed em
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Dec 20, 2017 05:06
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Jay Carney posted:I didn’t use a pressure cooker at all I mean and still only cooked them an hour. Steamed em You way under cooked them. They should set up and pull away cleanly from the husk. I took three goes at pressure the first time to get them set and not mushy. Ended up doing them for an hour and slow release by the third batch and that was okay, the slow release helped them set.
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Dec 20, 2017 06:50
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Sehkmet posted:I just got a 3 qt Instant Pot for Christmas (whee) and I made a basic 'chicken and rice' recipe tonight, and holy poo poo it was easy, tasty, and gave us a crapton of leftovers. I see a lot of recipes are for bigger pots, but it's just my husband and I so I don't need a huge pot - the cup and a half of brown rice that the recipe called for has left us with two rounds of meals in leftovers alone. You wouldn't halve the time, some things take a certain time no matter the amount, eg brown rice takes 17min whether 1 cup or 2. Dried beans are the same +/- 3 min, certain cuts of meat take a specific time too and weight doesn't matter so much. Fo3 fucked around with this message at 07:09 on Dec 20, 2017 |
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Dec 20, 2017 07:05
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Ultimate Mango posted:You way under cooked them. They should set up and pull away cleanly from the husk. I took three goes at pressure the first time to get them set and not mushy. Ended up doing them for an hour and slow release by the third batch and that was okay, the slow release helped them set. God drat. This explains everything. Thanks so much. Even the Bayless recipe said 1.25 hours and my mother said “when they are ready you’ll know” like I’m in Coco and my Mexican ancestors will float out of the pot telling me they are set.
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Dec 20, 2017 13:25
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Only if you bought your pot from Needful Things.
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Dec 20, 2017 17:20
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I made this baked beans recipe from Serious Eats three nights ago and would heartily recommend it. I didn't have any leftover smoked meat, so instead I chopped up and cooked some bacon in the pressure cooker on saute to start the process. I used dried pasilla chilies, since that was what I could find at the store. The only thing I would change going back is that I forgot to salt the whole thing when I started it.
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Dec 20, 2017 20:51
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Jay Carney posted:God drat. This explains everything. Thanks so much. Even the Bayless recipe said 1.25 hours and my mother said “when they are ready you’ll know” like I’m in Coco and my Mexican ancestors will float out of the pot telling me they are set. Tamale Sense takes a long time to develop. I’m maybe 5-7 years in and I can kind of tell when the smell is right. I figure 20 years to master total, doing them only at Christmas time. The sauce and meat are the same thing, takes time and wondering and figuring it out.
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Dec 21, 2017 03:01
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Qu Appelle posted:I just got an Instant Pot Mini. Little late but I did read of people using PVC pipe elbow to fit over the steam release valve and redirect the steam. I'm actually looking into doing this myself!
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Dec 21, 2017 06:10
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I make a tent from a damp washcloth to soak up most of the steam.
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Dec 21, 2017 06:33
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