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Instant Pot. Multi-function cooker (Part 1)


Anna N
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I took the plunge, Hummingbird!  

 

My pumpkins aren't the sugar kind, they are just regular 'ole pumpkins so I had to search through my pile to find one small enough to fit in the IP.  

 

I cut the top off and dug the seeds out because I wanted to roast them.

 

Then I put a cup of water in and the pumpkin, pushed the "soup" button and went about my day.  Mr. pumpkin was PERFECT.  Nice and soft, no reason to peel it at all.

 

I was busy so I threw Mr. pumpkin in the fridge until yesterday when I decided to make Liamsaunt's recipe for butternut squash soup, only using pumpkin.  I dumped some chicken broth in that I made earlier this week along with the carrots, onions, garlic, celery, butter, spices etc.  Then I thought "What the hell, I'll just cube up the pumpkin in there, too"  which, essentially pressure cooked it a second time, but I'm making soup, so who cares if it gets super mushy lol.  Then I pushed the soup button.  

 

Perfect.  

 

After it cooled a bit I used my little hand-held immersion blender and it worked like a charm.  I didn't even have to use my big food processor!

 

I added all the other ingredients needed, threw the lid on and pushed the keep warm button (which is awesome...it counts how long the warm button has been on rather than you having to put in a specific time to keep it warm.)

 

Kept it warm until I got the rest of dinner finished.

 

I put a bit of homemade salsa on top.  This soup is soooo good.  And, pretty healthy. 

 

PB040893.JPG

 

 

 

Thank you HBK for the pumpkin tip!  

 

On another note, my husband told me that there is a shortage of canned pumpkin this year.  I haven't researched it myself, but maybe we could all get rich by IP'ing our pumpkins and canning them lol.

Edited by Shelby (log)
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Shelby right????? It is a touch richer and nuttier and nothing negative texture wise  YAY! think of all the flavor,  fiber and vitamins we were passing up ..I am so excited you tried it ..thanks! I am not alone in my crazy! I told my friend and she told me to "SHUT UP only YOU would put a whole pumpkin in a blender" and see no I am not!!! 

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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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So, I did another pumpkin today with the full intent of making some more soup to give to my m-i-l.  

 

Then, while in the shower, I had an idea.

 

Pumpkin butter!

 

Easy peasy.  Cook the pumpkin.  I added some brown sugar and some honey along with cinnamon, allspice, nutmeg and a glug of vanilla.  Blended with my stick blender, cooked on warm for a bit and all done.

 

PB060894.JPG

 

PB060893.JPG

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I'm using my IP more and more.

 

Last night I quick fried some chicken that my husband had brined, then I threw it all in the IP and pressure cooked it for 15 mins.  SO tender.

 

I wasn't brave enough to fry it in there, too.  I've read mixed views on that and I didn't want to blow up my kitchen.

 

PB080896.JPG

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Last night we wanted red beans and rice with andouille.  The collard greens in the garden looked good from the house so I popped down and picked some.

 

TOUGH.  Like you could make shoes out of them.  Or a hammock.

 

PB090901.JPG

 

 

 

So, I put the IP on sauté and threw some bacon in.  Then a diced onion and finally the chopped greens.  Poured some beef broth on top and set the pot for 8 minutes.

 

Seriously, these were so tender and good.  On the stove I would have had to cook these all day to get them tender like they were.

 

PB090903.JPG

 

Sorry for the steamy picture.   They were hot :)

 

 

 

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Boring post, but I thought I'd document it anyway.  De-boned some chicken breasts yesterday.  Threw the bones, carrots, celery etc. in the Breville and roasted them.  Dumped all of in the IP, added water, pushed the soup button and voila!  Perfect broth.  

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Those of you who have Instant Pots but have also used traditional pressure cookers: have you noticed enough of an advantage to the IP that would convince you to shell out for one, especially if you like your traditional stovetop PC? Have you used your IP for anything that would be difficult or impossible to do with anything else?

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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MH   that's a great question.

 

I might chime in, but my   **** mint condition favor 6 qt ****** 

 

ive never used.

 

if people like their traditional PC's, they might render a greater volume of delicious ness than the IP

 

Id say it all about Ease     esp. if you are like me being a bit wary about the traditional PC

 

then there is Sloth   .......  Im not one to follow the traditional PC until it get to 'steam' then turn it down.

 

the IP is much simpler

 

I would say that if you read though the therad

 

and you like clear broth from your bones

 

that feature can not be duplicated in a traditional PC

 

next time  i do Vertical Chickens on the Weber  ( 6 at least )   Ill use the bones, with perhaps a carrot and one rib of celery etc

 

to make stock

 

why not ?  I used to toss the bone ager removing  the meat

 

of course  Earthquake got his fair share !

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In this thread I asked about this cut of meat :

 

https://forums.egullet.org/topic/152257-know-your-cuts-of-meat-this-is/

 

I wanted to make Swiss Steak the way my mother did, in the oven etc

 

I realized even before I got this piece of meat that there was going to little it had to offer.

 

so I decided to use the IP for the job.  there are no pictures and i don't regret that.

 

I browned some mushrooms and onion, then the meat.  I cut the meat in two pieces  and removed the external fat.

 

I added the mushroom/onion mix to the IP and added some low salt beef 'paste' from Minors for the 'stock'

 

placed the meat on top and IP'd on high for 15 minutes with a natural release.  i might have been a bit more tender, so a few more minutes would

 

have helped that.  

 

I was correct that this meat added nothing to the dish.

 

the IP did what I told it to, 20 minutes might have resulted in a more tender result

 

but if you start with low quality ingredients, you get a low quality result.

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That is a piece of meat that needs some working over before it is palatable.   You need to pump up the flavor and fix the texture.

 

I beat the hell out of it with a batticarne (meat pounder) till it is about 1/4 inch thick and some of the long fibers have begun to fray.

 

A "filling" which can be whatever you like, bread crumbs, seasonings, cooked onion - etc., roll it up, nail it with a couple of skewers - or if you are inclined, tie it neatly.

 

Braising works but you can certainly use the PC. 

 

The Italians call this "Braciole"  and there are many variations  THIS IS A GOOD START

 

I have been preparing this type of thing to improve the flavor of cheap cuts of meat for 50 years and it never disappoints.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Those of you who have Instant Pots but have also used traditional pressure cookers: have you noticed enough of an advantage to the IP that would convince you to shell out for one, especially if you like your traditional stovetop PC? Have you used your IP for anything that would be difficult or impossible to do with anything else?

Melissa,

I would say if you don't mind hanging about waiting for your pressure cooker to come up to pressure, adjusting the heat beneath it to maintain pressure, setting a time to come back and take it off the heat then there is nothing much to be gained with the IP. The IP eliminates all of this. You set it and forget it.

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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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andiesenji

 

thanks for your comments

 

Ive made Braciole many many times

 

you are correct

 

the Braciole is about the browning and the gravy and  the bacon you put in it

 

I never added the carrot not the pickle.

 

the rendered fat from the Internal Bacon then added to the gravy

 

mashed potatoes   de riguieur

 

lets just say  I was a bit slothful  

 

​but I do thank you for reminding me of the Brac,   I added spinach that was wilted and squeezed out, bacon, mustard, etc

 

rolled the up, browned then and then braised them

 

so delicious in the colder months

 

thanks for the remimnder !

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Woo hoo!!!!  Welcome to the IP obsession, Artisan :)

 

Ronnie brought me a pork belly home the other day so I've been ramping up to make some kind of Asian meal around it/with it.

 

Crappy pictures, excellent, excellent pork belly.

 

I left the skin on and cut half of the belly into 1" pieces (vacuum packed and froze the other half).  I boiled a couple cups of water and poured it over the belly and let it take a rest in there for a while while I got the IP out and sautéed some onion, star anise, cloves and garlic.

PB150909.JPG

PB150908.JPG

 

 

 

 

 

Next I threw in some soy sauce, brown sugar and a squirt of sriracha and let that cook up a bit.  In went the drained pork belly, lid on, pushed the meat button and went on to make the rest of dinner.  After the natural release happened I opened the lid and MAN was it a great smell.  Pork was melt in your mouth good.  I didn't take a pic of it in the pot, but here it is nestled in some ramen.  

 

PB150912.JPG

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Shelby, I can see I'm going to have to break down and get an Instant Pot. Am I correct one can discard one's slow cooker and rice cooker in favor of this do-it-all vessel?

 

Edited to fix typo.

Edited by kayb (log)

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Shelby, I can see I'm going to have to break down and get an Instant Pot. Am I correct one can discard one's slow cooker and rice cooker in favor of this do-it-all vessel?

 

Edited to fix typo.

Yes, you are correct :)

 

I am contemplating keeping it out on the counter because I use it so much.  And, that's a serious thing for me to do as I hate "stuff" on my counters.

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Yes, you are correct :)

 

I am contemplating keeping it out on the counter because I use it so much.  And, that's a serious thing for me to do as I hate "stuff" on my counters.

 What about deep frying? Can you deep fry in it?

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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 What about deep frying? Can you deep fry in it?

They (the IP people) say not to deep fry in it.  I've read online that people do, though.  I wouldn't, but I'm a scaredy cat lol.

 

I quick fried chicken in a skillet and then transferred it to the IP and pressure cooked it, though.  Super tender and good.  

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They (the IP people) say not to deep fry in it.  I've read online that people do, though.  I wouldn't, but I'm a scaredy cat lol.

 

I quick fried chicken in a skillet and then transferred it to the IP and pressure cooked it, though.  Super tender and good.

I absolutely agree that you should not attempt to pressure fry in it but deep fry? I think that would depend on how hot you could get the oil. I am not sure why the manufacturer discourages deep frying. It would be interesting to hear the reasoning. Certainly there doesn't seem to be any way of controlling the temperature which might result in overheating the oil and a resulting fire. A stove top pressure cooker used as an open vessel makes the ideal deep fryer because of its depth and because it is usually made of heat-retaining material.

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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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Perhaps the IP manufacturer discourages deep frying in the IP because most deep fryers these days have lids on them to contain the grease and they are afraid people would misinterpret (even if there were explicit instructions) and try to 'pressure fry' by putting the lid on. Could be a liability issue for them - and dare I say it ... not ALL people are as smart as our eGullet members.

I haven't tried 'deep frying' in the IP but if I were to do it, I would use a thermometer to see how hot the oil (at the depth I needed) could get when put on 'saute' and I would never put on the lid.

 

 

Host's note: in order to reduce load on our servers, large topics are split into multiple parts.  This intriguing topic continues here: Instant Pot. Multi-function cooker (Part 2).

Edited by Smithy
Added host's note (log)
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