Posted on 07/20/2018 4:39:07 PM PDT by Vision
I got one still in the box. I’m going to try some of these suggestions ... maybe. Thanks for the leads.
Its just a pressure cooker. Go cook me a roast.
You come up with instant meth, you’ll make a fortune. J/k
Never heard of it before. A smart pressure cooker. What model you get?
Going from a frozen pot roast to dinner on the table, in about an hour and a half, all in.
You can use it as dip or on a slice of bread. I haven’t tried it on rice or noodles, but I bet you’re right that it would be good.
My favorite thing to do is cook chicken breasts from frozen. I put 3# of frozen chicken breast in trying to put the thick part down and sort of stand them up to make them all fit. I put chicken bouillon in the water called for and cook. The result is chicken that is perfect for any recipe calling for chicken or to just eat. I like to use the chicken for Mexican food and then what is left I refrigerate and use for chicken salad the next day.
I also cook beans, soup, stew, mashed potatoes,rice, and find and try different recipes. I love that you can pressure, then switch to crock pot setting to simmer things for a while. I like the flavor far better doing that than when I pressured things with a traditional pressure cooker.
“In addition you can’t get the food smell out if the lid.”
It’s the silicone seal that holds the smell. You can buy a pack of two on Amazon. You get a red one for savory and a blue one for sweet foods. Unless you don’t mind cheesecake that smells like chili.
I made the most excellent steamed artichokes. I did three of them. Dunk them in water and sprinkle with salt with the stem down. Place them in the pot with about 4 inches of water. Set to manual and set the time to 20 minutes. Let pot cool down naturally for about 10 minutes and release the valve. Eat with you favorite mayonnaise.
Yes, we have an electronically controlled one as well as the traditional electric and stove-top varieties. The electronic ones are very convenient and require much less attention. I love them all because the flavor of the stew and soups are amazing. And tough meat gets broken down well without taking a lot of time.
Spring for extra seal rings. I have color coded ones, because you are right, the smell of chili lingers.
The thing to look out for is the moisture content in the recipe.
Most of the meals turn more soggy than normal (if you use ‘regular’ recipes).
Otherwise, that is one of the kitchen gadgets I use quite often. Unlike some other gadgets I bought, I never/hardly use them.
Batch cook steel cut oats!
Been wondering if that was cooked inna pressure cooker.
That is basically what y'all are talkin about, right? d:^)
Been wondering if that was cooked inna pressure cooker.
That is basically what y'all are talkin about, right? d:^)
Creme Brûlée, hard boiled eggs, soup, mashed potatoes, roast.
But its not your granny’s pressure cooker!
I’ll agree with that, I also made pulled pork in 45 minutes, tasted as good as crock pot pulled pork that had cooked for hours!
You make potato salad in your instant pot?
How?!
Thanks!
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