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Instant Pot. Multi-function cooker (Part 3)

rotuts

By rotuts
in Kitchen Consumer

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FauxPas

FauxPas

Posted
Posted

Tonight I used the IP to make slow-cooker Cobbler, specifically Slow-Cooker Peach & Blueberry Cobbler from The Kitchn. It was pretty good, although maybe not quite as good as oven-baked. But tasty enough that I might try again. I reduced the sugar considerably in the fruit mix, because I just can't handle that much sweetness and I really like the fruit taste. And I also reduced both the amount of fruit and the amount of batter somewhat, as I didn't want quite that much cobbler, but added in some pecan pieces. Cooked on high setting for 2 1/2 hours. 

 

It didn't have any real browning but the topping was still pretty well cooked. It felt a bit dense, but maybe it could have used a bit more milk in the batter or maybe it needed a bit more baking powder. Not a bad way to cook a cobbler when you don't want to or can't use an oven.   

 

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  • Like 5
Mmmpomps

Mmmpomps

Posted
Posted

Its been awhile since I posted! Thanks for the reminder Faux Pas...life gets in the way at times :D  I'm still Instant Potting and really digging it! Today I made soft boiled eggs 3 minutes Manual High Pressure. Delish...but sous vide eggies are still the best but certainly take more then 3 minutes: Money shot included for your viewing pleasure ;)

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  • Like 9
Mmmpomps

Mmmpomps

Posted
Posted
7 minutes ago, rotuts said:

@Mmmpomps  

]nice

 

very nice

 

sooo 3 min High pressure

 

what sort of release did you use ?

 

Kudos your Way !

 

Thank Rotus. Quick release and into a bowl of cold water just for a moment until you can peel them :)

 

  • Like 2
rotuts

rotuts

Posted
  • Topic Starter
Posted (edited)

sorry

 

being a bit of a pest :

 

eggs from the refrigerator ?  Room Temp ?

 

thanks

Edited by rotuts (log)
kayb

kayb

Posted
Posted
18 hours ago, ElsieD said:

Thanks to Terry who posted his method of making yogurt on the hippressurecooking forum,  I made the best yogurt I have ever made.  As you can see from the picture, the spoon stands right up.  I drained exactly 6 ounces of whey from it but there really is no need to.  I just happen to like it super thick.  You use 1 1/4 cup NON instant dry milk powder which you mix thoroughly with 4 cups water.  After this mixture has been heated and cooled to 115F, mix 1/3 cup greek yogurt with some of the milk and then pour it all back into the IP and proceed as normal.  Incredible stuff.  I may never again make it any other way.

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I have a pot of yogurt about to be finished here in an hour or so, but I've used yogurt starter. I will try this with my next batch, for sure!

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Mmmpomps

Mmmpomps

Posted
Posted
2 hours ago, rotuts said:

@Mmmpomps  

]nice

 

very nice

 

sooo 3 min High pressure

 

what sort of release did you use ?

 

Kudos your Way !

 

Thank Rotus. Quick release and into a bowl of cold water just for a moment until you can peel them :)

 

 

Also straight from the frig :) Not room temp.

  • Like 2
Anna N

Anna N

Posted
Posted
13 minutes ago, Okanagancook said:

Hummmmmm

 

http://www.thekitchn.com/50-recipes-that-you-can-make-in-your-instant-pot-233637

Yeah. I found that to be a bit of overhyping. 

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

Mmmpomps

Mmmpomps

Posted
Posted

Dinner on the Deck tonite: 

Instant pot mussels in white wine sauce, crostini with olive oil and flakey salt.

 

Beet and Goat Cheese Salad with honey walnuts. Beets are 20 minutes manual high and this salad is SO good! 

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  • Like 9
Tere

Tere

Posted
Posted

Prawn and tomato curry from the BBC pressure cooking cookbook. Saute the onion, quick saute the ginger and garlic, spices, chopped tomatoes and some malt vinegar in, 4 mins pressure then natural release, then prawns in and stir through till cooked. Pics will go on the dinner thread when I can find the camera. Not bad!

  • Like 4
Anna N

Anna N

Posted
Posted (edited)

@Mmmpomps

 

 Awfully glad to see you back again posting pictures of your Instant Pot endeavours. 

Edited by Anna N (log)
  • Like 6

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

curls

curls

Posted
Posted

Made some stuffed bell peppers in the instant pot.

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Using this plate lifter to help get things some things out of the IP (worked quite well with the springform pan).

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  • Like 3
Anna N

Anna N

Posted
Posted

@curls

 

 Did you use short bread cookies for your cheesecake crust? 

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

curls

curls

Posted
Posted
Just now, Anna N said:

@curls

 

 Did you use short bread cookies for your cheesecake crust? 

@Anna N I used graham crackers for my cheesecake crust. Went with graham crackers and butter -- no added sugar in the crust.

Mmmpomps

Mmmpomps

Posted
Posted

Instant Pot Brunch! Polenta with chorizo made first in the IP, scrub the bejeebus out of it, make mushroom sauce and eggs at the same time. 3 minutes Manual High (on the trivet) This was SO GOOD!

 

Hip Pressure Cooking site has a great tutorial on the Polenta. All her recipes / techniques I've tried are incredible accurate :)

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  • Like 8
blue_dolphin

blue_dolphin

Posted
Posted
3 minutes ago, Mmmpomps said:

Instant Pot Brunch! Polenta with chorizo made first in the IP, scrub the bejeebus out of it, make mushroom sauce and eggs at the same time. 3 minutes Manual High (on the trivet) This was SO GOOD!

 

That looks absolutely fabulous!

  • Like 1
Mmmpomps

Mmmpomps

Posted
Posted
Just now, blue_dolphin said:

 

That looks absolutely fabulous!

 

Thanks! It was incredible and so filling I couldn't finish it! The mushroom sauce brought it all together!

  • Like 1
Mmmpomps

Mmmpomps

Posted
Posted

I'm done cooking for the day! Its not like its as hot as Texas here in Calgary BUT its Canadian hot and I'm glad to have that Instant Pot to cook in!

Tonites dinner on the deck was cool and refreshing and yeah kinda sexy!

Chilled Beet Gazpacho topped with chopped beets, hard boiled egg, onion, nasturium. Cold shrimp (small shrimps so I went with Manual High 0 minutes and plunged into a ice bath) with cocktail sauce. Corn on the cob, in the husk Manual high for four minutes. 
 

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  • Like 7
chefmd

chefmd

Posted
Posted

Tarbais beans, pre soaked, 10 minutes high pressure, natural release.  Reheated wit garlic infused olive oil, carrots.

 

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  • Like 3
chefmd

chefmd

Posted
Posted

Did not think that I needed instant pot but now using it daily.  Jasmine rice cooked one part water to one part wet rice ratio on rice setting.  

 

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  • Like 4
Mmmpomps

Mmmpomps

Posted
Posted (edited)

THIS: http://www.seriouseats.com/recipes/2016/01/pressure-cooker-caramelized-onion-recipe.html these were so good!

 

I started out thinking I wanted to make a low country boil for dinner. I changed my mind and made grilled polenta with carmelized onion, carmelized corn and kielbasa, shrimps in my hotsauce (made in the IP) Deglaze the shrimp pan with white wine and drizzle over plate. I will do this again the flavours were great!

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Edited by Mmmpomps
Edited to post a pic of the hot mess that is the caramelized onions :D (log)
  • Like 8
Tere

Tere

Posted
Posted

Caramelised onions sound a wonderful idea. I might have to buy some onions! :D

  • Like 1
Tere

Tere

Posted
Posted

Prawn and tomato curry from the weekend, plus accoutrements. More in the dinner thread.

 

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  • Like 4
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