Mmmpomps

It must be the eggs themselves. The environment was the same inside the pot. But quite a cooking difference between two eggs.

Leftover grits for breakfast. This was an interesting experiment I reheated the grits in a small silver bowl , that worked very well. I made poached eggs in my silicone egg cups. 1 egg was cooked perfect the other egg was too runny. Same size eggs....Manual High pressure 3 minutes and quick release.

Poached egg over grits:

Instant pot grits with a mushroom,onion and apple rosemary sauce OH and fresh tiny tomatoes just warmed in the sauce. Sauce made in my cast iron with the juices from sous vide pork chops with rosemary, butter and a hot pepper from the garden:

Nope it wasn't their Mortadella...when I find out I'll let you know ... I may have to go back for some poutine to get answers

Yes it was delish I can't remember what our waitress said the meat was! But it has grated Asiago cheese I believe and excellent olive oil! I was casually leaving the meat description out of the post and you busted me rotuts

Celebration Dinner at Charcut. Started with a gift from the kitchen they do all their charcuterie in house. Delicious oysters with grated radish root , lemon and tomato mignonette...sooo good! Asparagus lightly battered with just a perfect crispy bite.The Man had the bison brisket with a pile of crispy boar bacon with polenta and breech mushrooms. I kept popping my fork in this as often as I could get away with! I had the Buratta Salad with chile's and arugula mmmm spicy salad, creamy cheese. Dessert was rhubarb compote cheesecake in a mason jar and warm chocolate chip cookies for me! I usually get the poutine the fries are cooked in duck fat, gravy with truffle oil and squeeky cheese curds....but the salad called my name last nite, yet the poutine is still on my mind:

Leftovers turned into Diner style potatoes with mushrooms and steak and fresh tomatoes from the deck container garden:

Feeling much better after some BBQ Steak, shrimps and whole spuds in the Instant pot, makes them very fluffy inside

Sick day, pulled out the Instant pot and had warming chicken noodle soup in about 20 minutes. Toasted garden fresh tomato and mayo sandwich on toasted squishy white bread and a hot pickled pepper to cure what ails me

Thanks for taking us along on your journey! What was your scariest foraging adventure?

I don't mind the Man usually does it

Ronco Rotisserie chicken with spuds and corn cooked in the Instant Pot....

This is the second time I've made inside out eggrolls played off of This Old Gal's recipe...these are good! Here is how I did it: Coconut rice played off of this recipe:http://thisoldgal.com/pressure-cooker-thai-triple-coconut-rice/ NO sugar, No vanilla and No coconut cream (Besides what was in the can ) and I added a big handful of unsweetened coconut while cooking the basmati rice..DELISHPlayed off of This Old Gals Inside out eggrolls tooUsed half ground pork and half ground turkeySaute in oil on high 1 onion diced, 5 cloves of garlic diced, 1 TBS fresh ginger grated and salt Add meat and saute Add 1/2 cup lite soy sauce 1 TBS Hoisin sauce 1 TBS sesame oil 1 tsp hot sauce brown lightly add 1/2 cup of chicken stock 1/2 bag of preshredded cabbage and carrots or do your own Manual high pressure for 1 minute quick release While this is happening make a three egg omelete with green onions Cut large shrimps in half and once the release is done add them and diced omelet and the rest of the bag of shredded cabbage/carrot Add 1/2 cup diced green onion tops Stir until the shrimpies are no longer pink Serve with coconut rice THIS IS SO GOOD

Host's note: this topic has been split into multiple segments to reduce the load on our servers; the previous segment may be found here: Instant Pot. Multi-function cooker (Part 3). Last nights dinner Layered meal: 1 cup of water 2 cups chopped cabbage 2 frozen Italian sausages on top of cabbage Trivet with frozen perogies on top (spray trivet to oil it) Manual high pressure for 3 Minutes with a quick release. Remove perogies to a bowl , top with butter, keep warm. Remove sausage , keep warm. Drain cabbage. Turn pot to Saute High, add butter/olive oil and saute half a sliced onion. Add cabbage and sausage brown. Serve with Sour cream, top with green onion. Yummy, fast easy dinner that the Man had two servings of!!!

Backyard grilling ribs with a rub 25 minutes manual high pressure 1 cup of water whole spuds 10 minutes natural pressure release. Baste with bbq sauce and grill outside with spuds while you do Corn. Husk I for 4 minutes and quickly finish on the grill and warm up your IP buffalo wings while you are at it!

Sunday Breakfast Chorizo, smoked applewood cheese, fresh basil and home grown cherry tomatoes and slivers of hot peppers from the garden: This was shared and OH so good!

Alberta Farm fresh eggs, hardboiled 4 minutes in the Instant pot, smushed up with butter, salt and pepper. Cold steak and pan fries cooked in my cast iron pan:

Another option is to put the broccoli in an oven proof glass dish on top of the other food you are cooking. It slows down the cooking process but you do have to experiment. I did it for a beef and broccoli dish.

Buffalo chicken wings tonight! I cooked baby potatoes in the pot with 1 cup of water and 1 green onion chopped, salt and pepper. Steamer metal basket on top with the wings layered on that with salt, pepper and hot chili flakes. Manual pressure High for ten minutes with ten minutes natural pressure release. Toss wings in Franks buffalo wing sauce with butter and a splash of vinegar, broil until browned. Remove spuds and keep warm while wings are browning. Add broccoli , large flowerettes to the steamer basket , with the chickeny water in the pot. I popped in a whole corn cob I cooked last nite, still in the husk for 0 minutes Manual high pressure and quick release. Broc was perfect

I have never used the slow cook function on the IP! I sauted my onions for about 3 to 5 minutes then manual high pressure for 20 minutes. But the end result looks the same Yours look great!!!! M

Serious Eats: http://www.seriouseats.com/recipes/2016/01/pressure-cooker-caramelized-onion-recipe.html It really comes out very jammy

When I did mine in the IP they came out more like onion 'jam' still really good but very, very soft and smooth. How are you doing yours?

Those are the ones!!