Posted on 04/26/2018 4:07:24 PM PDT by Jamestown1630
We’ve had a lot of posts about the Instant Pot over the past few months, and many of us have marveled at how well it cooks meats; but you can do a lot more with it than that. Cheesecake is something that does well in the Instant Pot, and there are recipes all over the Web for various versions. Here is the recipe for Raspberry Cheesecake with an Oreo crumb crust, from the Instant Pot website -
https://recipes.instantpot.com/recipe/raspberry-cheesecake/
- and one of my favorite YouTubers, Dale Calder, shows the process in ‘real’ time:
https://www.youtube.com/watch?v=Dw9F5d7pBzM
You will need to find a 7-inch springform pan to fit into the 5, 6, or 8 quart Instant Pot. There's currently one available on Amazon for about $12 – but I’m scouting my thrift store first.
One thing that people have found frustrating about the Instant Pot is that many recipes for it don't include in the timing how long it takes to get up to pressure; and they find that the Instant Pot isn't as 'instant' as they had thought. But when it comes to something like Cheesecake - or pulled pork or a roast - the Instant Pot really does cut down the cooking time. It certainly won't make every dish come out its best, but can save a lot of time with certain recipes.
I think I’ve mentioned several times how much I like the hot sauce (particularly the ‘Fire’ version) at Taco Bell, and that I've wished that they would bottle it. Well, they do! and have apparently been doing so for several years. My husband happened to find a bottle of Diablo in the local ethnic store recently, and I was in heaven; but they also bottle and sell the Mild, Hot, Fire and Verde sauces. If you can’t find it at your local grocery, Walmart, or Target, this, also, is available on Amazon.
(I don’t know what it is about it that I like so much; it just seems to have a clear, not-at-all-sweet taste that I like. I haven’t found any other bottled hot sauce that I like as much, and now I don’t have to shame myself by sneaking a zillion packets into my bag at the eatery ;-)
The National Cornbread Festival is taking place this coming weekend in South Pittsburg, Tennessee, and one of the sponsors is Lodge, of cast-iron fame. Their newsletter this week included a recipe for ‘Upside Down Peach Corn Bread’, which they make in their cast-iron mini cake pan; but I think you could do this as one big cake in a skillet, as many of us do Pineapple Upside-Down Cake:
http://www.lodgemfg.com/recipe/upside-down-peach-cornbread-cakes
-JT
I gotta get the local gals to make my salsa.
Service is spotty.... :)
Try the Ketchup, you’ll like it.
The Salsa verde is the best mass produced one I have encountered
So far we’ve only used the guide that came with the pot and extrapolated from those instructions. We’ve bought a few kindle books for the Instant Pot, particularly one on Indian food that I want to try; but we haven’t used them yet.
I would start by trying things using the recipes that come with it. There are also a lot of videos on YouTube of people working with it.
Well, I wasn’t trying to ;-)
One thing you have to remember is that the timing on most recipes for the pot don’t always include the time it takes to come to pressure and to de-pressurize, if the recipe calls for natural decompression instead of the ‘quick release’. So you have to factor all of that in.
I guess the quickest thing my husband has done in it was chili, which turned out really well. But even pulled pork and the leg of lamb we tried come out in far less time than the oven takes.
One thing I don’t think we’ve done in it is chicken.
I guess people who grew up with good Mexican food would find it horrible, but as a young person who’d never had anything Mexican, I loved it; especially that sauce.
Over the years, we’ve found the best way to purchase good peaches is to hit farmers markets during harvest season.
We saw some peaches which, because we were shopping late in the season, were pricier. We want to put some up anyway, so we got a couple baskets, and went to check out.
At the register, the lady said when she learned we were planning to put peaches up, “Those are too expensive for that” and magically found us a half bushel of just as nice peaches for a cheaper price.
Just Google Instant Pot plus what ever dish you want to cook. You’ll find many recipes listed to choose from in the results.
I’ve been using the Instant Pot for several months now and I really love it.
I try a recipe, then note what I like or don’t like, and make a note on the bottom so I can make changes the next time if necessary.
Try the Nordstrom’s Tomato Soup. It’s a soup to die for, with a grilled cheese on sourdough.
Thank you! Tomato soup and grilled cheese are a favorite.
https://www.seriouseats.com/recipes/2011/02/dinner-tonight-nordstroms-tomato-basil-soup-recipe.html
Ingredients
6 tablespoons olive oil
4 large carrots, peeled and diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 28-ounce cans whole peeled Roma tomatoes
1 quart chicken broth
1 pint heavy cream
Salt and pepper to taste
Directions
1.
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
2.
Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
3.
After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
4.
Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve war
Some Americans do not like “authentic” Mexican food.
Looking at that picture-perfect early Swanson TV dinner, I’d say American versions of Mexican food (which we love) have advanced dramatically.
Thanks for sharing! Can’t wait to try these!
Looking forward to trying this too!
Making those recipes will cement your reputation as an international cook of distinction.
I absolutely LOVE my InstantPot!!! Yes, corned beef cooked in it is the best.
Creamy Lemon-Lime Cake
BATTER elec/mixer/moisten on low pkg Pillsbury® Key Lime Cake Mix, 1 1/4 c water,
2 tb Canola Oil, 3 lge eggs; then beat 2 min on med.
BAKE in sprayed oblong 350 deg 25-30 min (pick test). Cool 10 min.
Poke holes inch apart almost to bottom w/ wooden spoon handle.
Pour in lemon/cond/milk/cream slowly, spread rest over top. Chill an hour.
FINAL Ice top. Pipe on dollops of cream (6 l/thwise/3 across--total of 18). Garnish w/ lemon curls.
LEMON CREAM Stir 14 oz can sweet/cond/milk, 1/3 cup h/cream, 1/4 c l/juice.
BEAT 2/3 c h/cream stiff. Remove 2/3 cup. Stir in 2 tsp conf. Ziplok for piping.
ICING Beat 16 oz can Pillsbury® Creamy Key Lime Frosting into reserved whipped cream.
TERIYAKI SALMON / SRIRACHA CREAM SAUCE
SRIRACHA CREAM SAUCE Mix, 1/2 c mayo, 2-3 tb Sriracha, 11/2 tb sweet/cond/milk. Let steep a bit.
HOMEMADE TERIYAKI BTB on med, 1/4 c ea soy sauce, br/sugar, 1/2 tea grnd ginger, 1/4 tea gar/pwder,
2 tb honey, cup water; at the simmer, stir in tb cornstarch slurry, cook/thicken 2 min (coats spoon); cool on counter.
SALMON Ziploc teriyaki, 2 salmon filets; steep 30 min-24 hrs, turn occasionally.
FINAL empty into sprayed 8×8" baker; bake 400 deg 20 min (flakes easily).
SERVE immediately over rice drizzled with Sriracha cream sauce.
Caramel Potatoes
ING 3 lbs red potatoes – cooked with skins, (cool before slicing or they’ll crumble), 1/4 lb Butter, 1/2 Cup Brown Sugar,
Small red Bermuda Onion in thin rings, 1 1/2 tsp dried rosemary, crushed (a little less if you use fresh), salt to taste
METHOD Stir/coat melted butter, onion rings. Let cook 10-12 min (not too hot or butter will clarify; won’t mix w/ sugar).
Add brown sugar and rosemary and a pinch of salt – continue til onions are translucent (10-15 min).
The aroma of rosemary and caramel will rise. Add the cool potato slices; stir gently/coat/heat through.
SERVE immediately.
I don’t know how I missed this, but I did! Question: does the Insta pot roast things like a roast chicken?
Also, have you or anyone on this site made Marcela Hazan’s 3 ingredient famous red sauce for pasta made with butter, an onion cut in half & 2 cans of whole peeled tomatoes? And how was it?
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