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Mmmpomps

Instant Pot. Multi-function cooker (Part 4)

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image.jpeg.023eff74c01f3dc2ee9641fa973f20d2.jpeg

 

 Surely I made food before the arrival of the Instant Pot.   But when I thought about what I wanted for dinner tonight I somehow knew it would have to be made in the IP.  No recipe.   Removed the meat from two links of spicy Italian sausage and formed into little meat balls. Quickly browned the meat balls in the IP.  Put them aside and then browned an onion and a couple of minced garlic cloves. Added some roughly chopped baby peppers, a couple of carrots and a few baby potatoes. Opened a 14 ounce can of diced tomatoes and added them. Rinsed out the can with some water and added it to the vegetables. Returned the sausage meatballs to the IP and pressure cooked for four minutes on high with a quick release. Served with one of the no knead rolls I made a couple of days ago which I pulled out of the freezer.   I love fast food.  And there is at least one more meal in the refrigerator. 

 

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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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I don't think this has been mentioned yet, but Instant Pot has come out with two new models. Here's a review of the Instant Pot Duo PLUS and a chance to win one. 

 

http://www.pressurecookingtoday.com/instant-pot-duo-plus-60-review/#more-21884

 

There's also an Ultra 60 available in June, 2017. 


Edited by FauxPas (log)
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I entered. Can't really justify buying one at this point, but free is always good. 

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Fat=flavor

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Over in the Ladies who Lunch topic we have been discussing tiffen lunch carriers and their potential for use in the Instant  Pot. I had already cosidered the possibility and so had @Shelby. So tonight all being well I'm going to see what happens although I see no difficulties in what I intend to do which is cook polenta in one of the containers. 

 

 Each container will hold 4 cups of water if filled to the brim (this is pretty impractical)  so I will consider their capacity to be about 3 1/2 cups or 875 ml. They are approximately 5 3/4" in diameter and 2 1/2" high.  They would not be practical for everything as they have a channel  which would make removing a cheesecake or anything similar rather challenging.

 

image.jpeg.3d095e6e6c5a7d3c12bcdb1607356a65.jpeg

 

 Without a trivet in the inner part of the instant pot you can stack two comfortably but if you want to use the trivet that comes with the IP then I'm not sure I would be messing too much with that idea for fear of blocking the vent with rice or beans or something.  

Anyone have any recipes they are itching to try in stacks in the IP?   The idea certainly  appeals but I don't know if it has any practical application. Perhaps I need to put my thinking cap on ( if I can remember where I left 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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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20 minutes ago, Anna N said:

Over in the Ladies who Lunch topic we have been discussing tiffen lunch carriers and their potential for use in the Instant  Pot. I had already cosidered the possibility and so had @Shelby. So tonight all being well I'm going to see what happens although I see no difficulties in what I intend to do which is cook polenta in one of the containers. 

 

 Each container will hold 4 cups of water if filled to the brim (this is pretty impractical)  so I will consider their capacity to be about 3 1/2 cups or 875 ml. They are approximately 5 3/4" in diameter and 2 1/2" high.  They would not be practical for everything as they have a channel  which would make removing a cheesecake or anything similar rather challenging.

 

image.jpeg.3d095e6e6c5a7d3c12bcdb1607356a65.jpeg

 

 Without a trivet in the inner part of the instant pot you can stack two comfortably but if you want to use the trivet that comes with the IP then I'm not sure I would be messing too much with that idea for fear of blocking the vent with rice or beans or something.  

Anyone have any recipes they are itching to try in stacks in the IP?   The idea certainly  appeals but I don't know if it has any practical application. Perhaps I need to put my thinking cap on ( if I can remember where I left it). 

 

I know that more creative ideas will be thought of...today is not a good day to ask me to think lol.  But, I came across this link that has several ideas such as stacking beans, rice and chicken to make a rice bowl or burrito.  That got me to thinking about @sartoric's wonderful Indian food that she's been making lately.....I bet something like that would be awesome in the IP and you could do it all at once......

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Thanks for the compliment @Shelby. Not sure I can add any ideas, but I'll look forward to your experiment @Anna N.

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15 minutes ago, Shelby said:

One of these sponge brushes is perfect for cleaning the lip around the IP.  I was using a paper towel and a chopstick.  This is much better.

 

 

58fe15d9d8e6e_photo89.JPG.128cf84cfd1c8e0f3eaf4cf4336ccaa6.JPG

 

Where did you buy this?  At a paint store?  I have been using Q-tips and that doesn't work all that well.

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1 minute ago, ElsieD said:

 

Where did you buy this?  At a paint store?  I have been using Q-tips and that doesn't work all that well.

Yes, hardware store in the paint section.  I'm sure even Wal-Mart has them.  And places like Hobby Lobby.  I tried q-tips too and this sponge thing works much better.

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On 4/15/2017 at 5:03 PM, ElsieD said:

@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do.   This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get.  I whisked the yogurt to smooth it out and stuck it in the fridge.  When I got home this afternoon I checked it and I have wonderful yogurt.  No more preheating the milk for me!

 

On 4/15/2017 at 6:07 PM, kayb said:

 

Elsie, I am SO happy to hear this! It cuts the time, stops the film of milk protein that always sticks to the bottom of the pot, and is just easier! I remain entranced with how much simpler it is to make yogurt with dry milk, another one for which I'm indebted to you. Thank you!

 

 

Those of you using reconstituted dry milk to make yogurt: do you mix the powder and water and immediately put it in the pot? Or do you reconstitute the day before, and then let it sit in the fridge before turning it into yogurt? Do you use cold or hot water for the reconstitution?


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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7 minutes ago, MelissaH said:

 

Those of you using reconstituted dry milk to make yogurt: do you mix the powder and water and immediately put it in the pot? Or do you reconstitute the day before, and then let it sit in the fridge before turning it into yogurt? Do you use cold or hot water for the reconstitution?

 

I do the yogurt overnight.  A few hours before that, I mix cold water with the milk powder in the IP.  I then whisk it every now and again to get rid of any lumps.  I just leave this on the counter until I start up the pot.  I now just use the yogurt setting, no need to heat the milk first.

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2 hours ago, Shelby said:

 

One of these sponge brushes is perfect for cleaning the lip around the IP.  I was using a paper towel and a

 

Brilliant. I think there are a pile of these  in hubby's workshop.  But they are a dull  gray not a pretty blue. Sigh. 

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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)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 minutes ago, Anna N said:

Brilliant. I think there are a pile of these  in hubby's workshop.  But they are a dull  gray not a pretty blue. Sigh. 

It's trick photography lol.  Mine is a dull black.  Your gray ones are much better.

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Bingo!  Picked one up today at the paint store.  Also bought paint as we are getting the living room, foyer and hall painted this week.  The paint was considerable more expensive.

image.jpeg

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On 4/24/2017 at 11:01 AM, MelissaH said:

 

Those of you using reconstituted dry milk to make yogurt: do you mix the powder and water and immediately put it in the pot? Or do you reconstitute the day before, and then let it sit in the fridge before turning it into yogurt? Do you use cold or hot water for the reconstitution?

 

I made yogurt yesterday. I used 2 quarts hot tap water, 2 cups milk powder (Nestle Nido Fortificada, which is full-fat), and what yogurt I had left from last time, about a third of a cup. Whisked the milk powder into the water, then whisked in the starter yogurt, popped the top on, punched the button and walked away. Came back eight hours later, dumped it in the strainer, stuck the strainer in the fridge, and went to bed. This morning: Marvelous, thick, creamy yogurt. About a quart plus a serving (about half a cup). That's the longest I've ever strained it.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I'm thinking I'll give the water, milk powder, and starter yogurt a whirl in the blender. From there, it can go into the Instant Pot overnight. Maybe tonight?

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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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I did a couple of artichokes in the IP last night.  After almost needing a chainsaw to hack the tops off I decided that I better go a lot longer than what I found online.  Online people cooked theirs for 20 mins.  I went 30.  Came out perfect :)

 

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5900aab0286e6_photo94.JPG.2b33d3b58ebaea75f1c66223c185262e.JPG

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11 minutes ago, Shelby said:

I did a couple of artichokes in the IP last night.  After almost needing a chainsaw to hack the tops off I decided that I better go a lot longer than what I found online.  Online people cooked theirs for 20 mins.  I went 30.  Came out perfect :)

 

5900aaa57daf0_photo91.JPG.3ce468ae306ab4f0ec64d68c3249ee8b.JPG

5900aab0286e6_photo94.JPG.2b33d3b58ebaea75f1c66223c185262e.JPG

 

Okay, artichokes have just been added to the grocery list! And I love my IP but I like to cook them in the microwave.

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I usually steam them conventionally, unless I stuff them in which case they're baked. 

 

Artichokes were something I introduced my GF to last summer. If we succeed in buying a house, I'll try to grow some. 

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Fat=flavor

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