Tropicalsenior

I too had tried lots of caramel recipes with varying degrees of success until I found one that I make in the microwave. It doesn't have that deep caramel flavor that a lot of people like but it is rich, delicious, and easy. If you would like to have it, send me a PM and I will give you the recipe.

Great idea. I cooked some chicken thighs in the IP and then finished them under the broiler with barbecue sauce and they were great.

Thank you for these directions. It certainly looks special, I'm going to try it.

Absolutely gorgeous chicken! Would you be willing to share the process start to finish? I've been trying to get chicken to look like that for 50 years.

I do whole chickens in the instant pot all the time. I put them in the pot with 2 cups of chicken broth, if I have it, or two cups of water and good chicken bouillon. I set it for 25 minutes and when it is done, it is nice and moist and literally falling off the bone. I then debone it and use the meat for sandwiches, soup, casseroles, or a quick meal with a good sauce. I've never considered finishing it in the oven but I suppose that if you reduce the time to 15 that it would be possible, although I can't see what would be the advantage or the time-saving. When I roast a chicken, I use the high heat method and cook it at 450 degrees for about an hour and a half, depending on the size of the chicken. the chicken turns out incredibly moist and delicious and I only have the roasting pan to wash. it seems to me that the time that you spend on bringing it to pressure, cooking time, natural release time and then finishing it in the oven would be just about the same as cooking it in the oven from start to finish. I really like chicken cooked in the instant pot and I love roast chicken, but to me they are two different birds. This is one recipe that I did try for roasting a chicken in the instant pot by browning it first and she gives a method for finishing it in the in the oven. To me, browning it in that pot was a big PIA and didn't achieve significant results. So I went back to my two separate methods for two separate results. Hope this helps.

My housemate is out of town and he can't eat onions, garlic or anything related to them so I thought I would take advantage of it and make Butter Chicken with real garlic. I've made butter chicken before but because this was instant pot I decided to try this. I followed it to the letter except for the cilantro, I didn't have any. I used chicken breast and reduced the time to 9 minutes. They were still a little dry. The whole time from push the button to plate was under 30 minutes. It was very good but I have made better. I will probably go back to this recipe. It's not instant pot and and maybe not even authentic Indian, but I thought the flavor was much better. My version with rice pilaf, also made in the instant pot. As Anna N said, it made quite a lot of chicken and a lot of sauce so I have plenty for tonight and plenty of sauce and rice as a treat for my little dog.

What lucky diners! Absolutely picture-perfect and I'm sure the flavors match. I'm particularly interested in that savory cheesecake. Any chance that you could share a recipe or make some suggestions as to the flavor and method? You are truly an artist.

I just found this page from the internet, 125+ GLUTEN-FREE FRIENDLY PRESSURE COOKER RECIPES, here. Hope there's something here that you could use.

It sounds like it would be delicious. With this, I would leave out the lemon zest and use 1/2 teaspoon of vanilla and 1/2 teaspoon of almond flavoring. It would give it the flavor of an angel food cake.

Thank you for the mention. I'm so glad you like this recipe. For Thanksgiving, I wanted a pumpkin cheesecake so I changed this a little. Instead of the sour cream, I used 1/2 cup of pumpkin puree, (homemade, of course. In the instant pot) added, 1 tablespoon of chopped, crystallized ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and 1/4 teaspoon of cloves. Because of the added liquid, I increased the cooking time to 40 minutes. It turned out great. Because this cheesecake is so easy to make, I make it regularly just for us. BTW, the crystallized ginger was also homemade. I made it in my instant pot.

My kind of dinner! Maybe that's why I had to buy myself some new jeans for Christmas.

Fantastic, I would never have guessed in a million years. A very specific one use product that would come in handy in many other ways. Wasteful, I think not. I would love to have one.

It's a little small but it would be great for making refried beans.

Now that is thinking outside the box! As for me, I give up. I am now anxiously awaiting the answer.

it looks like it would be perfect to remove the marrow from bones, however, although it is small, they would have to be quite large bones. It would also work to tamp meat or something else into a grinder or shredder.

It's not got a blade so it has to be something soft. I would say lemon, plantain or kiwi fruit.

It sounds like it could be used for taking the core out of some kind of fruit or vegetable.

The only thing I can think of is that it would be handy to mark something into 6 portions.

I think you're right. It is this one.

I haven't a clue. But while searching for it on the internet I was sent to a wholesale page for items from China and I couldn't believe the prices. For instance, a tea infuser that I just bought for $4 retails for $0.03. However, I would have to buy 1000 of them.

My recipe calls for 3 tablespoons of yogurt culture. I always saved mine in some little caper jars that are 3.5 oz size. Small jars thaw quicker in a cup of warm water.

That bun looks delicious.

If your meals get any better looking, I'll have to read my tablet with a towel handy to wipe off the drool.

If you are able to keep things frozen, you can freeze your culture in small jars and keep it for several months. In fact, it is a good idea to always keep some of your culture in the freezer as a backup. I found a little jar in the back of my freezer that I think had been there for about 2 years. I thawed it out and it worked perfectly. This also works great for sourdough starter. Hope you're back on the grid soon.

Just happened to have one.