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Pollyanna posted:
Add an extra minute or two per pound. I've done it with chicken and ground beef and it's fine.
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Oct 29, 2017 20:48
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The Bunk posted:Guess I should have done the test run they suggested, because something is hosed with my new Duo (or more likely me). The float valve never comes up even though it starts the countdown. Trying to make http://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html. Seems to be warming fine, but never locks. The valve isn’t stuck or anything - if I remove the top and press it back down the valve comes up but won’t let me rotate it since the lock is out. Am I just not sealing it right? gently caress. The link is broken, but if you sauté in your instant pot make sure there isn’t anything scorched and stuck to the bottom of the pot, it can make it act funny coming up to temperature.
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Nov 28, 2017 03:28
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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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Kudaros posted:We get a CSA box every week and sometimes (everytime) we get behind on cooking. Does anyone have any recommendations for generic vegetable stew recipes we can use to just throw a bunch of stuff in there and get it done? You can always just make a basic veggie stock and freeze it for use later. Sauté your aromatics and then throw everything else in with water and cook it for an hour. If you get gas from broccoli and similar veggies then try to avoid putting them in your stock, unless you want to be able to peel the paint off your walls with your rear end.
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Dec 31, 2017 06:50
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Get the 8 qt. The extra space is much better than extra buttons. I don’t know about everybody else, but I basically only use two buttons, sauté and manual.
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Jan 2, 2018 02:09
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Unbelievably White posted:How do you make one serving of oatmeal in an 8 quart Instant Pot? Do I need to get a metal or silicon bowl or something? You could do it in a larger ramekin or bowl, probably would want to use the stand, mix your oat meal with water and just dump a cup of water in the bottom to steam with. Honestly sounds like a lot of work though, I would just cook up 3 or 4 days worth and toss the leftovers in the refrigerator.
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Jan 2, 2018 22:28
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Anything you want to not be mushy needs to be done at the end. I would take the advice above and sauté them for a couple minutes and add them after you release pressure. Basically bring the soup back to a boil and then throw them in for 5 minutes. Same as if you were adding noodles.
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Jan 10, 2018 22:18
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Arcsech posted:Hell yeah, get you some chuck or short rib and make the hell out of some stew. To add to soup chat, you can just put a 3-4 lb. raw chicken in with some veggies and water and have soup in about an hour and a half. We do a lot of chicken tortilla soup as well, and it's so yummy, I want some now.
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Oct 7, 2018 01:34
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wallaka posted:Maybe just use less liquid? My biggest hurdle has been figuring out how much water to use in recipes. I made apple butter a few weeks back and ended up with apple soup, despite using qlmost no water, and I still haven't been able to get a green chili with any body to it. Still an awesome piece of kitchen gear.
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Oct 7, 2018 18:25
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| # ¿ Apr 25, 2024 01:53 |
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Mu Zeta posted:Have you done this in the instant pot? From what I understand it needs to have a minimum of a cup of liquid or it won't work. It should be fine on a stove top pressure cooker. There might be enough liquid in the tomatoes and chicken to seal it up, but I would probably add a cup of something to get it to seal.
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Oct 8, 2018 04:32
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