mgaretz

Chimichangas, made in the BSOA on airfry mode , stuffed with last night's leftovers of carnitas, rice and beans. Came out a tad overdone but still good.

Amazon had the Instant Pot Ultra Mini (3 qt) on sale for $59.95 so I couldn't resist. It arrived early enough today to give it a test spin, so I made carnitas. It was around two pounds of pork and the Mini was the perfect size. I had read a few reviews that said it took too long to come up to pressure, but it was just 12 minutes. Not bad. Now that I am eating alone 3-5 nights a week, I also plan to use it when I just want to do a small amount of broccoli, a few eggs, a single artichoke, etc.

Carnitas, made in the IP then broiled, served with Spanish rice and refried beans.

Double-cut pork chop, cooked SV, glazed with maple syrup then seared. Served with carrots, green beans and glass of Lodi Zin.

Couple of past dinners: Salmon, cooked SV and then basted with maple syrup and bourbon, but not seared, so kinda like poached. Served with green beans in butter with mashed sweet potatoes which were also good with maple/bourbon.. Hamburger steak, cooked SV then seared, topped with a mushroom/marsala sauce and served with green beans. Can you tell I am trying to use up the big Costco bag of green beans before they go bad?

Because they are smoked as individual ribs rather than as a rack. It increases smoke penetration, bark and flavor while cutting 3 hours off the cooking time.

Blasphemy ribs, served with raw carrots and green beans in butter.

Hamburger steaks, cooked SV then seared, served with mushrooms in a jus and mashed cauliflower.

Shake N Bake (for real) with pork chops. I usually concoct my own breading with panko and spices, but decided to give the packaged stuff a try. I like mine better. Made them in the BSOA. Served with celery/carrot sticks, artichoke made in the IP with dipping butter and a glass of Lodi Zin.

Sirloin steak, cooked SV then seared. Served with cauliflower in butter (cooked ALV), celery and carrot sticks (since there's no lettuce back in the stores yet) and a glass of Lodi Zin.

Pork Chop, about 2" thick, slow roasted in the BSOA with 5 minutes under the broiler at the end. Served with green beans in butter with the last of the Thanksgiving baked beans.

Thanksgiving Turkey - made on the smoker. Served with yams, green beans in butter, baked beans, regular stuffing and gluten-free stuffing, and mushroom gravy. Blueberry pie with gluten-free crust and lactose-free vanilla ice cream for dessert.

Prime tri-tip, cooked SV then seared, served with cauliflower in butter and salad.

Meatloaf casserole made with the last of the meatloaf, peas and smashed red and white new potatoes. I cooked the potatoes in the IP then smashed them and combined with the peas, meatloaf and ketchup, then baked followed by a few minutes under the broiler.

24 hours at 131f will give you a nice rare prime rib effect.

Two recent dinners: Sirloin steak, cooked SV then seared, served with green beans and salad. Meatloaf served with Brussels Sprouts made in the IP, salad and a glass of Lodi Zin.

The canned pumpkin we get here is actually butternut squash. Since it is technically a pumpkin they are allowed to call it that on the can. It looks very similar to the first pumpkin picture you posted.

Pork chop, seasoned and cooked in air-fry mode in the BSOA, served with Brussels Sprouts cooked in the Instant Pot and salad.

Stir fry with homemade char siu (IP), noodles, mushrooms, bok choy miu, and assorted veggies.

Burger, cooked SV then seared, with gravy, cauliflower and salad. With a glass of Manteca Zin.

It appears to be identical to The Duo Plus, except it has an LED display vs LCD (and has color options). Cooking functions all appear to be the same. Most recipes for the IP are written using only Pressure Cook (aka Manual) mode, so they should be interchangeable, assuming you take size into account. I have the 8 qt Duo Plus and the only difference I see vs the more common 6 qt (other than obvious capacity difference) is the minimum recommended amount of liquid. The 6 qt recipes say 1 cup whereas the 8 qt say 2 cups. I attribute this to the increased surface area of the 8 qt so as to prevent any dry spots, but I have done recipes with 1 cup or less without any issues.

Sirloin steak, cooked SV then seared, served with salad and riced cauliflower that I pan fried in butter.

Maybe the second is more like Gai Choy - maybe a variation on it? How does it taste?

I have never seen either of these here. The first looks like a cross between white-stemmed bok choy and yu choy, the second a cross between napa cabbage and romaine lettuce.

Sometimes I see the younger, smaller version sold as Yu Choy Miu (or maybe it’s mui). I always assumed the last word meant small or baby, as sometimes very small bok choy (with the white stems) appear as bok choy miu.