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I realize this is an old thread, but I'm curious about dried beans and the Instant Pot (of which I'm a new owner). I'm now a member of @rancho_gordo's Bean Club and have quite a few to choose from. Many world-wide recipes have directions suggesting that what makes a bean dish evocative is the long slow cooking time of the beans in the sauce. Can the beans be pressure cooked a day or two before? Do they get any seasoning when they are cooked? Does the sauce get cooked on the day of the feast or earlier? How much time and at what temperature should the beans and (finished?) sauce be "cooked" together?

I've just finished the eGullet threads on dried beans, but have not yet read all the threads on Instant Pot, so mea culpa for asking questions to which many know the answers. My friend and I now have Ultra 6 Quart Instant Pot and are experimenting. I am still at the stage where I turn off the machine, or fail to turn it on, only to discover that I am now 25 minutes late! I internet-ed (surely a good verb) Boeuf Bourguignon and used several recipes as a source. I think the authors were trying to do the whole dish in one pot. I differed in that -- one bottle of Four Vines Zinfandel was reduced to less than half original volume on the stove before the pressure cook; -- meat was sautéed in a large pan on the stove, and it was quite browned on some (not all) sides. (I was trying to start Maillaird reaction, but I didn't sear meat evenly, thinking that's not so important). Several recipes listed about 35 minutes at high pressure, but one author said to check the *cut* of meat against the table of cooking times, and use that table (though different authors have different tables!). One book listed 22 minutes, so I picked 12. It smelled delicious. However, I thought the meat was overdone. A few days later my friend told me that her husband (an excellent cook) said the meat had not spent enough time with the sauce. Or was it the way I sautéed the meat?

@scubadoo97, I have had meat puff up quite a few times. Twice the lamb shanks smelled off (to me): once DH thought they smelled fine and ate anyway (nothing untoward happened to him or MIL) , once I threw away; ALL the other times, the meat was fine. The explanation I read is that the inflated bag is pressurized vapour. I think you could tell by smell. But you won't know until you open the bag, so a backup plan might be wise.

@gfweb gave this recipe for quick pickled peppers (2-3 minutes with some salt + sugar, splash vinegar) which I made in the fall. I just went to use some of the peppers and the top layer was covered in blue mold! So, How long should a quick pickle last normally? Is the time lengthened if handled in a special way? It's a quart jar which is nearly full. Is the pickling strong enough that it's safe to eat if I remove the top 2 inches?

I have finally cut up the Edwards' country ham into manageable pieces. I took a sliver off one of the hunks and it's really, really, really salty. I think it's too salty to put directly into sandwiches. Should one want to put this ham into ham and beans? Should it be soaked first? Edited to add: Should I only be using a couple of ounces at one time? And what should I do with the fat which surrounds the ham?

My favourite is beets and fig vinegar. Alas, my source (a friend who travels to a small, custom vinegar-maker in Zürich, Switzerland) may not be able to get there anymore.

Jo, what are you going to do with the ribs?

Oh, so yummy-looking, Paul! How did you make the bacon onion marmalade?

Hi @lindag and @DanM, Douglas Baldwin has tables for temperatures to cook meats, fish and vegetables. His book is Sous Vide for the Home Cook. You can find information about sous vide, Baldwin's tests for food safety, his education, and his articles and book on his website here. According to Baldwin, vegetables mostly require 185F(85C) except potatoes which require 175F(80C). I reference the tables in his book all the time!

Thanks @Anna N. I'm looking for something more technical: what happens in a setting: x minutes @ y, then f minutes @ g, then h minutes @ i. I can't believe this is an IP (intellectual property 😀) issue.

@liamsaunt, that looks so delicious! I was just talking with a friend about poaching fish too. Was the fish poached in what would become the soup sauce? Could you please give some volume measurements?

Does anyone have recommendations for a long-handled dishwashing brush (with bristles)?

I confess I have not yet read all the eGullet posts on the Instant Pot yet, although I did spend most of a day reading eGullet posts on dried beans. Is there a place where one can find the specifications for the settings on the Instant Pot? (Mine is an Ultra) I.e. the temperature, pressure, duration, changes in a given setting. E.g. What happens in the yogurt setting, at what temperature and for how long? What temperature is the sauté pan on Low, Medium, or High? Also, is there a way that I can turn on the sauté pan and have it STAY on (for an unknown period of time)? (I had to re-pressurize the black beans yesterday because the IP kept shutting itself off--without a beep, too!)

I've come across this: https://www.motherjones.com/food/2018/12/the-best-cookbooks-and-instant-pot-guides-melissa-clark-superiority-burger/ which lists Melissa Clark, of course. Also Essential Indian Instant Pot, by Archana Mundhe Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals, by Gena Hamshaw Solo: A Modern Cookbook for a Party of One, by Anita Lo Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious, by Brooks Headley A Burger to Believe In, by Chris Kronner Have any experience with these books?

Asking for a friend . . .

https://scotlandthebread.org/

Now that the farmers' markets are closed for the year, I'm interested in extensions for dried foodstuffs. (There are so many disappointing things in the grocery stores). I'd like to find some cookbooks which specifically call for dried fruit, vegetables, meat and fish. Recommendations?

For my new IP, I have Janet Zimmerman's Instant Pot Obsession @JAZ Laura Pazzaglia's Hip Pressure Cooking @pazzaglia Other recommendations?

My new Instant Pot Ultra 60 (6 Qt) safety instructions say that the minimum liquid is 2 cups. @JAZ and Pazzaglia both say 1 cup is minimum. Advice?

@heidih, links don't seem to work. Just to be clear, ordinary glass can/cannot be heated in the same way a Bell or other canning jar can?

I've just started pickling (thanks to @gfweb) but never done preserves, so pardon these questions. When making shelf stable food (e.g. jam) does one boil the glass jars? What makes a "canning" jar? I.e. could "ordinary" glass be used for canning?

I've just received my Instant Pot and have successfully steamed water. 😛 Now I'm thinking of doing some of the beans from the last Rancho Gordo club shipment in the Instant Pot. Could I please have some instructions about how to long to cook them? Soak first, right? And what to cook them with?

I found some Canadian spice mixtures at Spicetrekkers (Épices de cru) 😀

Mebbe, dearest @JoNorvelleWalker, but I'M not there! 🤣

Okay, I bought myself and Instant Pot Ultra 6 Qt. 😀 Now, I'm looking for something CANADIAN to send to a Canadian recipient. I already found Kozlik's Mustard. So another great suggestion, please?