Instant Pot. Multi-function cooker (Part 5)

[JAZ]

I'm not sure about cream of mushroom soup, but I've developed a few Instant Pot recipes that use milk with no problem. I use milk and butter for cooking potatoes that are going to be mashed; and milk and water in oatmeal, mac and cheese, and tuna and noodles. I also have a recipe for pork loin in milk. In that recipe, the milk curdles a bit, but I call for pureeing the sauce with an immersion blender, so that takes care of the texture.

[rotuts]

iPot'ing a whole chicken ?

 

on a recent ATK show , they iPot'ed a whole chicken 

 

for 30 minute , HP.  they salted diced onion , minced garlic first

 

added minced rosemary , dry white wine and a cup of stock , and some flour first.

 

of course the result  was delicious   lots of Yum Yum sounds while eating.

 

it might be that delicious

 

my question is this :

 

Ive done stock in the iPod , met bones , 30 min HP

 

meat falls off the bone , as them chicken di in the ATK Rx.

 

its my understanding , from thinking about SousVide 

 

and cooking differentially in general ( high heat moves over time through what you are cooking )

 

that meat protein contacts w heat,  higher heat on those proteins 

 

more contraction

 

thus :   great deal of moisture ( thees flavor ) is squeezed out of the protein.

 

thus yogurt stock.

 

and the resulting protein might be tender , but loe in flavor 

 

and dry , as th juice has long left it.

 

true , you let the protein rest , and maybe it rellaxes and reabsorbs some juice 

 

w flavor.

 

has anyone iPot'ed a whole chicken "  cut up chicken ?

 

and found the meat flavorful ?

 

when I di my iPot stock , the meat after 30 is fall off the bone, but not particularly 

 

' full flavoredn'

 

Your thoughts ?  experience ?  

 

Im thinking of getting a few bone in CkThighs

 

iPot LP steam them  

 

over stock reduced white wubw m w aromatics

 

and see if the chicken meat is flavorful 

[Tropicalsenior]

I have done whole chickens and I never did them for more than 20 minutes. At that time, the meat is still flavorful and moist.

Sometimes when I buy a whole chicken, I bone out the breasts and the thighs and put the rest of it in the instant pot. Those pieces I cook for 18 minutes. Then I bone out the whole carcass and put the bones and skin back in and cook it for an hour for a good broth. I don't use any aromatics, just a good chicken powder to enhance the chicken flavor.

Using that method, I have the stewed chicken for chicken salad or soup and I have a good Rich chicken broth.

[rotuts]

@Tropicalsenior

 

thanks .  

 

excellent ideas for me to consider  

 

Ive done plain raw carcass , and have a system  of using very little water 

 

chop the bones , set the round carcass , so there is little water between the layers 

 

taken out the bones , mashed the meat

 

which easily fell off the bones 

 

w a hand potato hasher to create long strands 

 

the iP'd that for 10 minutes .

 

removed the meat , and using the back of a label 

 

squeezed out the remain liquid 

 

added that pack to the pot.

 

cooled .  defeated cold easily .

 

then froze that stock in formed ' bricks '   using one of those semi-disposable 

 

plastic containers now sold every where

 

when I had another carcass , I used those frozen bricks 

 

rather than water .  over s few ' sets '  in the iP  

 

I have 4 x bricks.  just bones , no seasonings etc salt

 

I sue these , and season de novo when Im using them for soup , or gravy.

 

very easy to do , just a few steps each time , unattended for the most part 

 

and the flavor adds up , with no  boiling , reducing etc 

 

which is the PITA of convention stock making 

[rotuts]

@Tropicalsenior

 

 

for your times above :  full pressure ?

 

out of curiosity only :

 

has someone used pressure steaming ?

 

chicken , or cut up chicken , including the breast,

 

pressure steamed ?    

 

might not be worth the extra work

 

as the advantage here is sir simplicity.

 

and a tasty result.

[Tropicalsenior]

5 minutes ago, rotuts said:

for your times above :  full pressure

Yes, I use full pressure.

[lindag]

@Darienne,

Re:  The cabbage soup recipe:

I didn't make mine in the IP but it's every bit as good in the  slow cooker or Dutch Oven.

Edited March 12 by lindag (log)

[TdeV]

For some reason (can't remember), I bought a 3 Qt Instant Pot. Still haven't used it yet.

 

Can I cook a full pound of Rancho Gordo beans in the 3 Qt Instant Pot? Just ordinary beans, not humongous ones (e.g. small black beans (Midnight), Cranberry, Domingo Roja, Flageolet, Mayocoba, Cowpea).

 

(Will post a link to this question in the Rancho Gordo bean thread).

 

 

Edited 5 hours ago by TdeV
Added some example beans (log)

[blue_dolphin]

2 hours ago, TdeV said:

Can I cook a full pound of Rancho Gordo beans in the 3 Qt Instant Pot?

 

I only have a 6 qt Instant Pot and don't particularly care for Instant Pot beans so I can't speak from experience but quite a few people in the RG bean club Facebook group say it works well for them.  

[FrogPrincesse]

I just instant pot- ed Rancho Gordo Marcella beans last night and it worked very well. They were older beans (forgotten at the back of my pantry), so I had to adjust the cooking time accordingly, but they were perfect.

About capacity, there are reports of people cooking 2 pounds of beans in a 6 qt instant pot, so 1 pound in 3 qt should theoretically be possible.

 

[FauxPas]

 

I've been making a lot of Spanish or Mexican rice in the Instant Pot lately (not sure which country to choose). 

 

I use 1 heaping cup of long-grain rice and sauté in a Tbsp or so of oil. Then I add about 1 1/4 cup of chicken stock and 1 generous cup of Pace Chunky Salsa. Cook on high pressure for 5 or 6 minutes. 

 

This almost always turns out really well. A couple of times I missed the right proportions and got a Burn warning though so I am careful about measuring the chicken stock. 

 

Sometimes I want a bit more heat, depending on the salsa's heat. I add diced fresh or canned jalapenos before cooking or just before serving. 

 

It makes a decent-sized batch and I freeze it and then just microwave it to serve. It's so handy when we are having some meals where there is already a lot of chopping and prep and this is such an easy addition. I got the original idea/recipe from an online site but have modified it for my own purposes. I almost always have some in my freezer now. 

Edited 1 hour ago by FauxPas (log)