Posted on 07/20/2018 4:39:07 PM PDT by Vision
All your pots and pans are belong to us!
Try the Crack Chicken recipe. yum
If you got a model that allows you to set the temp and hold it, you can do Sous Vide in it. I do all my meat Sous Vide now, and never have anything turn out dry. Edge to edge medium-rare steaks are amazing. Chicken breasts come out super juicy and tender and the spices are absorbed right into it.
I also picked up a stacked steamer for it for vegetables. Sweet potatoes have an amazing color when you run them through pressure cooking in instant pot.
Forgot all about that. Crack chicken is amazing, as is the pulled pork you can do in it.
I got one for my wife two Christmases ago. She uses it for just about everything. I know that it does hard boiled eggs perfectly, and they peal really easy too.
Collect dust.
The yogurt is pretty decent, I pressure cook chick peas for hummus (WAY better than canned) and I did a lot of split pea soup last winter.
My “pork rillettes” still do better in the crockpot overnight than in the pressure cooker.
I have one that holds temp, Never thought of doing Sous Vide. I’ll have to give it a try.
Bought it to do yogurt a gallon at a time. works great.
Mashed potatoes
hard-boiled eggs 6 minutes. even fresh eggs peel easily.
rice
corned beef in 80 minutes.
it’s new, so we’re still learning.
You can download the app also that will tell you what temp, and how long to get the desired “done-ness” of the meat.
https://recipes.anovaculinary.com
If your IP holds a temp you can treat it like a crockpot.
Nothing.
15 Tiny red potatoes, 1 big onion (quartered), 3 cups of green beans, 2 cups of small carrots, one big slice of ham. 1/2 cup water, beef bullion and some favorite salad dressing (for flavor). 30 minutes. Enjoy. Quick, easy, low cal and darned good.
New word for “pressure cooker” to avoid FBI scrutiny?
Never heard of Crack Chicken, but it sounds great. How does one serve this? Seems like it should go over rice or noodles....
Seriously...
Yeah..right.
“Instant Pot”
is just
Begging for
A Punchline!
And that Wisdom crude...
Forget about It!
Punctuation cops...
Spelling cops...
Reposting cops...
Hall monitors All.
Seriously...
Thanks for drawing Their Fire... Lurking.
Likewise.
This is just a time and electricity-enabled version.
I was going to return it because it is impossible to properly clean the lid.
I made two dinner dishes in it and they were both very tough and overdone.
In addition you can’t get the food smell out if the lid.
But then I discovered it is the only way to make hard boiled eggs medium- to medium rare with no green on the outside of the yolk and shells that fall off in practically one piece.
For this reason the instant pot is indispensable. But I would never cook anything else in it.
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