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Anna N

Instant Pot. Multi-function cooker (Part 1)

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Now we all know why I was routed into the Arts stream and away from the Science stream! You can't really tell from the photographs but the egg is uncooked.

I did what any competent scientist will tell you is wrong – – I changed two variables. Not only did I add the foil which I missed yesterday but I also reduced the cooking time from 5 to 3 minutes. Overcorrected.

Foil lid -- 4 minutes should nail it. Stay tuned.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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One of my favorite pressure cooker dishes is Hoppin' John.  In fact, while rooting around in my freezer yesterday looking for Italian sausages I found a couple packages of Andouille, I think I'm in business!  The weather is cooling nicely again for the weekend, I think I'll put that on my menu.

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Seriously this Instant Pot is the Shiz! I made in like 25 minutes the most righteous, delicious cream of mushroom soup with only WHITE BUTTON MUSHROOMS! Of course copious amounts of butter and red wine assisted in the velvety texture and the intense flavour. New potatoes from my sisters garden helped with the creaminess. All this needed was a toasted slice of crusty bread and truffle oil drizzled on top.......

11896265_10153015958527703_5560329145278209055_o.jpg

 

11952825_10153054685177703_7836309586908756794_o.jpg

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OK, Mmmpomps...mmmore details, please? What were the steps you followed, approximate timing, and so on?

I am still peering over the brink and considering buying this gizmo. I'm suffering experimentation fatigue and not sure I want to take on learning how to work a new piece of equipment at the moment, but...you lot are producing some mighty fine-looking, apparently quick meals...maybe, once I was past the learning curve, this would be a valuable addition to our kitchen. *Oh, my duxelles! Oh, my dollars!*

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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OK, Mmmpomps...mmmore details, please? What were the steps you followed, approximate timing, and so on?

I am still peering over the brink and considering buying this gizmo. I'm suffering experimentation fatigue and not sure I want to take on learning how to work a new piece of equipment at the moment, but...you lot are producing some mighty fine-looking, apparently quick meals...maybe, once I was past the learning curve, this would be a valuable addition to our kitchen. *Oh, my duxelles! Oh, my dollars!*

 

Hey Smithy let me help you step over the edge... :) This was super easy to make, quick to clean the pot out and toss some ribs with a rub in the pot while we ate the soup. Oh the leftovers were great..OH WAIT we didn't have any ;)

 

I played off of this recipe because I totally trust her cooking and taste http://www.hippressurecooking.com/cozy-cream-of-mushroom-s…/

I sauteed onion and mushroom and garlic in olive oil and butter with salt and pepper, I really browned the mushrooms up well. Then added 1/4 cup of good red wine to scrape up the brown bits of goodness. Add 3 to 4 cups of chicken stock, parsley, glug of worsteshire sauce and a pinch of basil as I couldn't find my thyme! 2 fresh potatoes from my sister's garden diced, about 3/4 cup. Adjust salt and pepper seasonings. High pressure for 6 minutes right now ,slow release 8 minutes. Immersion blend it and add cream .

 

 

I imagine with more of a variety of mushrooms fresh and dried this little base soup has many possibilities!

 

 

Here's a pic of those ribs I mentioned. While they were brushed with bbq sauce and my hot sauce (via the IP) I made Champ that I got hooked on from Anna:

 

 

Mine:

 

12006514_10153054799872703_5520623038418199255_o (1).jpg

 

His deboned and with a pool of butter:

 

11228129_10153054799867703_825481961669416115_o.jpg

 

 

 

Edited for a time warp in a sentence and to mention there were no leftovers of soup but plenty of ribs and spuds!


Edited by Mmmpomps (log)
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The other day, browsing the 'Dinner' thread I found a link to a Somali Food blog and this lentil soup recipe caught my eye: Shurbat Cadas

 

After preparing the Xawaash spice mix , I followed the recipe adapting the time to the Instant Pot: (12 min, pressure High, natural release) and it turned out wonderful. Very strong (in a good way) flavours, I assume that tomorrow it will be mellower and even better.

 

Sorry, no photos.

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In the Hip Pressure Cooking newsletter I received to today mention was made of a new Breville product(to North America) of the "Fast Slow Pro" pressure cooker. It looks similar to the Instant Pot. Among other things, it adjusts for altitude and has 8 pressure levels. Has anyone heard of this? It is already sold in the U.K. and Australia under the Sage Appliances name and is called, perhaps not surprisingly, the "Fast Slow Pro-Sage". I'd be curious to hear from U.K. folks and Australians if they are familiar with it. The article states that the expected price is $249.99, presumably in US $.


Edited by Smithy Member communication (log)
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It seems that the difference between the IP and the SAGE basically comes down to programming. The Sage allows more variables such as pressure, temperature, time etc to be be chosen in a compound fashion (menu item) as opposed to the IP which does that but individually without any reference to what your cooking.

 

I'm happy with my IP and won't move to the SAGE unless someone comes up with a convincing argument. Mind you, if I didn't have an IP, and this was available at a reasonable price, I would opt for this. The ability to set the variables according to menu choice I see as a definite advantage, especially after a disappoint result last night that I'll recount in a separate post later.

 

p

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A disappointment last night, due I'm sure to operator error rather than machine malfunction. I decided to do back ribs last night in the IP. I had browsed a number of recipes for ingredients and methodology. With this hodge-podge of ideas in my head I proceeded.

I "marinated" the ribs with a dry rub for about 5 hours. I used beer as a liquid in the pot, placed the ribs on the trivet above the beer. I set the IP for high pressure, 20 minutes and released the pressure after about 8 minutes (after the 20 minutes). I took them out to the bbq and browned them then brushed with bbq sauce and allowed them to develop a bit of a char, total time on the bbq was about 20 minutes.

The ribs were tasty, but I've made better. The big problem was "fall off the bone" they weren't!!! Edible, but barely, very chewy.

The big problem was that I didn't follow a recipe/method but I followed many recipes at the same time.

The most obvious flaw was cooking time, especially as I was cooking them above the liquid as opposed to IN the liquid. I should also have done a complete natural release instead of a "sort-of" natural release. I'm uncertain about the advantages of cooking above as opposed to cooking in the liquid, I'm not a fan of "saucey" dishes.

However the most tragic part of last night's fiasco was the waste of a perfectly good beer!!!! The effect might have been there, but the combination of the rub and bbq sauce certainly overwhelmed my palate.

I would welcome comments regarding my assessment of my failure as I have the other half of the rack in the freezer that I'll try next weekend and I do not want a repeat of last night!

p

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hight pressure w the IP is about 11 kPs  as far as I can tell, and a regular second generation PC  its about  15 kPs

 

in the BV manual, the range for PC'ing is  10 kPA - 80 kPs     ( BV manual  pp. 13 )

 

this seems based on these numbers, that the BV  goes to a much higher pressure.  even higher than a traditional PC

 

so Im guessing something is a bit wrong in my analysis.

 

Id like to hear from someone that can clear this up.

 

out of curiosity.   Im fine with my IP

 

if you say live in Denver, or up in the mountains even higher, then this would need a closer look.

 

the manual from AUS  is 230 V.

 

if it is really going to sell USA  $ 250 USD   that would be 200 BB&B w Ubiquitous Coupon.

 

I am interested in what the pressure settings in the manual actually mean compared to the traditional 15 kPs of the stove top model.

 

 

after a bit of work  :

 

BV's 80 kPs  = 11psi

 

\ao ignore most of the above :

 

IP gives you only two psi setting, the BV does not go higher.  and the stove top is 15 psi.

 

if you need such finer choices which the BV might give you  only the user can tell

 

I doubt it.

 

again, if the altitude adjustment works, that's a consideration for some.

 

after all  " True internal pressure "   the actually pressure inside the container is what determines manufacturing standards and

 

material costs.

 

a true 11 psi at high altitude ( internal pressure ) could clearly be softWare adjusted.


Edited by rotuts (log)

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Well, now I'm in love.

 

Today I made Caponata (mainly from this Smitten Kitchen recipe, but with a few modification on the fly) and I've decided give it a try to the IP for frying the eggplant and, one more time, it came out perfect.The oil got to temperature easily (Saute: High) and it keeps it between batches without any problem.

 

After letting the IP cool down a little, I browned the veggies, add tomato and capers, cook on Slow Cook: Normal for 15 min, add vinegar and raisins, five more minutes, add dark chocolate and stir til it's blended. Add the toasted pine nuts, chopped basil and eggplant and switch off the heat.

 

uryjnm9.jpg

 

 

Now it's resting before going in to the fridge, but I'm pretty sure this is gonna be one of the best Caponata I've ever made.

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cta

 

thanks for that report.

 

I don't deep-fry any more, not so much health issues, but I don't like to deal with the oil after-use.

 

lazy I am.  filtering, wasting  etc.

 

but I might reconsider w the IP   if it kept the temp at a decent frying temp  for small batches of 

 

calamari ?

 

Im looking up in the manual trying to find  the " Filter and Store " button., for use after the frying.

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I know, I'm not a big fan of deep-frying at home either.

 

In this case I just ladle the oil through a strainer into a jar directly from the IP, and left just enough to cook the rest of the ingredients.

Since the oil was only used to fry the eggplant it didn't get any flavour or smell. I'll keep the jar in a closet on top of the stove and I'll be using it to cook. 

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Pork Belly brined for 6 hours, water, salt, sugar and molasses. High pressure for 35 minutes. Dry medium hot cast iron pan to make that fat crispy cracklin goodness. Champ and  brussel spouts. DInner was 4 hours last as my kitchen sink sprung a leak. Emergency diverted dinner a success :

 

12034270_10153059364047703_262589936584067440_o.jpg

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I do agree re: non-stick pan

 

if made cheaply

 

perhaps its not ?

 

I do like the little basket for steaming , and it can be improved by making it taller, i.e.  1/2 " from the top

 

but Im guessing that's a bit of $$$  and well   most people  buy by cost

 

Not Us Here !

 

we buy by  " Sur la Plate " i.e.  Best Stuff In the End  On the Plate ,  and would there be some time for a Personal Beverage ?

 

I do really would like Our Friends, North of my Border

 

at perhaps  Hokey Night  to mention to the IP'ers 

 

a ref to the good quality SS veg pull out would be nice

 

Im not joking either

 

just a bit.

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rotuts:

 

The SS insert looks pretty similar to the one that cames with mi WMF Pressure Cooker. I have used it in the Instant Pot without any problem.

 

hdtp24g.png

 

I'm pretty sure is this one: http://amzn.to/1O3grGx


Edited by cta (log)
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/21837022862_896c1a6885.jpg

I hate to interrupt and go back to a place I have no idea where it is now? (seriously I cannot wait to catch up! ) I just wanted to thank the folks who chimed in about rice! I could not ask for more perfect rice to get me safely through kimchi season and right now my kimchi is at its peak so I needed this! WE needed it. Finally whatever I was doing wrong stopped and it is correct now!  

I want to find GR instructions in this thread because in the end…that is exactly what I did so thank you!!! I can suffer a lot in life without a kitchen … but I really miss this rice If I do not have it.  So thanks and Anna the Jasmine came out perfectly as well I just do not eat it as often …calrose I eat every day if I have it

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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I needed some hard boiled eggs last night so I tried again.  This time I followed Anna's instructions to a "T".  The most perfect eggs I've ever made and the shells simply slid off.  I used very fresh eggs from my girl down the road.

 

P9300761.JPG

 

P9300762.JPG

 

I'm writing the instructions down in my IP book so that I'll always have them.

 

Thank you, Anna!


Edited by Shelby (log)
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I was gifted a SS basket for the IP, from N. of the Border :

 

IP Basket 1.jpg

 

here it is empty in the IP

 

and full of cooked yellow potatoes :

 

Basket Pot's.jpg

 

Ill be making some P.S. tonight to go with a BLT

 

as folks have been saying, the last of the tomatoes.

 

as I make my PS from cold potatoes I keep in the refirg

 

Im thinking some curry powder in addition to the usual mayo etc.

 

Im a fan of Penzey;s various curry powders.


Edited by rotuts (log)
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Well the basket above is very very nice.

 

however, 

 

I still think the I.P. folks need to get together soon with the E.G crowd

 

that have a lot in common : N. of the Border Folks

 

may at Hockey Night in Canada

 

I think that's tonight ?

 

if not   Monday to Monday for the next 9 months

 

just guessing

 

so that the I.P.Folks and make a similar basket for the IP

 

but  you know  for the IP

 

after all

 

the Crocodiles  Under the Equator  

 

also know as Breville

 

are snapping at their heels

 

BTW

 

the BV will no doubt be at BB&B

 

with the coupon  ( 20 % off  :biggrin: )

 

its still going to be $ 50 USD more

 

they do have  a pretty cute   " basket "

 

so  get to gether

 

have a few " beers "

 

at Hockey Night in Canada.

 

just saying

 

avoid any beer labeled  " Strange Brew "

 

That's the McKenzie Bros.

 

 

if you can stand it to then end :

 

Beer and Hockey


Edited by rotuts (log)
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I I.P'd  a half doz. eggs in the IP for the potato salad

 

i used AnnaN' method and of course it work'd pout perfectly

 

see the dinner thread for the BLT.

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