Instant Pot. Multi-function cooker (Part 5)

[Shelby]

5 minutes ago, Kim Shook said:

Jessica has requested my Onion-Garlic Soup (actually, I'm pretty sure it was a Bon Appetit recipe from the early 80s), which I'm making tomorrow.  I don't have any beef stock in the freezer, but I got lucky and found some beef shanks at Publix.  This morning I put them with some veg and seasoning and tomato paste in the oven for an hour.  Before:

 

And after:

 

It's all in the IP now - 2 hours instead of an all day simmer!

I just love the IP for making broth!  Looks really good!

[Kim Shook]

Made just about 14 cups of beef stock:

I need two cups for the soup, so this is headed for the freezer.

[palo]

Let's hope they don't expand too much when they freeze.

 

p

[Shelby]

3 hours ago, Kim Shook said:

Made just about 14 cups of beef stock:

I need two cups for the soup, so this is headed for the freezer.

Can't wait to see your soup!

 

My chicken foot broth turned to jello 😁

 

[Shelby]

I threw the wing tips of the domestic duck in the IP to make a bit of broth.  Pleasantly surprised at how it gelled up too.

 

[rotuts]

Cheers Experienced iPot'rs !

 

I have , from TJ's , a nice packet of Wild Rice and Tricolor ( Why Not ? ) Quinoa.

 

Id like to pressure steam each item , in its carafe ( w water )

 

above the Fray , the boiling very hot water.

 

looking into my city of :

 

Hip Pressure Cooking: Fast, Fresh and Flavorful (eG-friendly Amazon.com link)

 

Wild Rice :: 3 cups liquid // cup WR

 

low pressure , 24 to 26 min , 10 min release

 

Quinoa :

 

1 1/4 cups water // cup Q  1 minute on high , 10 minute release

 

what do the of you that had made these

 

or like these  items 

 

in the iPot ( pressure steam )

 

Im interested in your views of the

 

water ratios Ive mentioned above

 

thanks 

 

 

 

 

[TdeV]

I have a couple cookbooks from Urvashi Pitre (see TwoSleevers website). She has a crib sheet for doing rice in the IP which always uses the pot-in-pot method. For black/wild rice she uses 1 cup rice : 1.5 cups water with 0.5 cups water added after pressure cooking 22 minutes on high, with a 10 minute slow release. She also adds 0.5 tsp salt and 1 Tablespoon fat.

 

I've never done Quinoa in the IP.

 

 

Edited February 7, 2022 by TdeV
Corrected (log)

[TdeV]

Sorry, @rotuts, I failed to add 22 minutes on high. Will edit original  post.

[rotuts]

had a problem , 

 

and the solution went to the iPot :

 

I move quickly though Markets :

 

MarketBasket  or TTJ's

 

by choice. 

 

@ MB I got two ' sets ' of ingredients for 

 

my Locally Famous  Turkey SP .

 

but the mortadella , went missing 

 

 

and  the EatDate was approaching :

 

well , I pulled the iPot 3 Qt , and Ultra , to and electrical plug 

 

and thought , I would use each of the two ' slabs '

 

for something different :

 

I thought about a deliciousness , w reduced Table Wine , 

 

herbs  etc :

 

the 3 Cup iPot 

 

allowed me to do two experiments !

 

different days 

 

I have a long interest in Campbells 

 

cream of condensed soups :

 

back then ?  you bret 

 

so one 20 oz pack of SBF turkey :

 

 

w seasoning , and my current TW from TJ's

 

2.5 year sold !

 

I put  a cup of the wine ( measured )

 

[ed.:  I use too much wine , sometimes  as its tasty 

 

but less reduced into something  , is subtle and nice

 

I drink the rest .  no loss ]

 

the seasoning got hand ground and added to the 

 

wine while it reduced.

 

then there was this :

 

 

w the can of CampBells Cr of mushroom soup.

 

can it get grosser ?

 

 

pre-iPot  Mushed - up w a hand masher 

 

that might be the finest ingredients 

 

for  s slow cured blood sausage 

 

well 

 

after iPot :

 

 

uikky

 

but so delicious 

 

the meat is on the bottom , and need some work

 

bt on mashed potatoes ?

 

very tasty 

 

Tomorow :

 

the same 

 

white wine ( Tj;s )

 

and Cmapbells

 

cream of chicken soup.

 

experiment  done 

 

and 

 

not that straight forwad

 

but successful.

 

 

 

 

 

 

 

 

I

 

[rotuts]

I decided to use the second brick of ground turkey

 

to do the same thing as above , but I used my

 

white table wine ( Tj's Costal Chardonay )

 

along w Campbell;s Cr of Ck soup.  similar seasonings , and I increased

 

\the wine to 1.5 cups.  reduced as above.

 

no pics .  the CrofCk soup was quite creamy 

 

not necessarily from dairy , but maybe.  

 

maybe just more of the ' creamy ' items in the Cr of mushroom soup

 

I got my first ' burn ' notice , which was a bit alarming.

 

goggles , of course

 

and got this interesting article :

 

https://kristineskitchenblog.com/instant-pot-burn/

 

the iPot worked its way through the cycle , and there was 

 

indeed a lot of ' fond ' on the bottom of the cooking vessel 

 

but it scraped up and all was fine

 

this version was also very tasty , but not the consistency of

 

SloppyJoes or Chili 

 

Ive decided both are keepers

 

Ill sick-blend each and make a few bricks and freeze

 

this then will become gravy by chopping off a portion of each

 

frozen brick , etc.   it will need cornstarch thickener at the last minute

 

but both version had very fine flavors , subtle and no one ingredient 

 

overwhelmed any other.

 

if I do  this again , Ill cook the meat / reduced flavoring 

 

then add the Cr of ' soup ' after the iPot finishes

 

mix up , and keep warm or maybe not much more

 

to give the flavors a bit of time to0 blend together .

 

Edited February 23, 2022 by rotuts (log)

[rotuts]

what is the 1/2 volume of the 3 qt

 

iPot ?

 

this seems like a trick question , and it may be

 

but its probably 1.5 Qt ?

 

which would be 6 cups ?

 

thus an Rx that said 2 cups of X , and 4 cups of water

 

would fit, right up to the 1/2 way mark on the insert ?

 

Ive been going back and forth w metric and USA cups and Japanese Cups

 

off and on this morning.

 

its been migrainous , quite literally 

 

 

[Tropicalsenior]

21 minutes ago, rotuts said:

what is the 1/2 volume of the 3 qt

 

iPot ?

 

this seems like a trick question , and it may be

 

but its probably 1.5 Qt ?

 

which would be 6 cups ?

 

thus an Rx that said 2 cups of X , and 4 cups of water

 

would fit, right up to the 1/2 way mark on the insert ?

 

Ive been going back and forth w metric and USA cups and Japanese Cups

 

off and on this morning.

 

its been migrainous , quite literally 

 

 

I looked on the internet and this is the best information that I found.

http://www.cuppacocoa.com/instant-pot-measurements-are-wrong-for-liquids-and-why-your-instant-pot-congee-is-failing/

 

Hope it helps.

[palo]

Could it be that the process is to put the rice in and then add water to the line my rice cooker (Zojirushi) works that way

 

p

[TdeV]

I've been reading Janet Zimmerman's ( @JAZ's) Super-Easy Instant Pot Cookbook wherein she often talks about a tall trivet. Does anyone have a recommendation for one of those?

[Tropicalsenior]

53 minutes ago, TdeV said:

I've been reading Janet Zimmerman's ( @JAZ's) Super-Easy Instant Pot Cookbook wherein she often talks about a tall trivet. Does anyone have a recommendation for one of those?

I went to a Chinese restaurant supply house to get my instant pot accessories. I got a small trivet, a tall trivet, a small perforated stainless steel colander for a steamer and a double stacked Chinese steamer basket that fits in the IP. And I got them all for less than it would have cost me to get the tall trivet on Amazon.

[TdeV]

Has anyone used the Instant Pot to make rice pudding?

Do you have a recipe?

[ElsieD]

https://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/

 

I have made this a number of times.  Really good.

[Alex]

I've used it many times to make kheer via a recipe from this book (eG-friendly Amazon.com link). I sauteed on medium instead of high, often used a little more cardamom, and occasionally added other sweet spices.

 

 

[chileheadmike]

I did eggs in the IP today. Four large eggs. Six minutes with natural release.

 

These things were raw. The whites were not set and the yolks were hadn't even thought about setting. Defective eggs? 

[Shelby]

12 minutes ago, chileheadmike said:

I did eggs in the IP today. Four large eggs. Six minutes with natural release.

 

These things were raw. The whites were not set and the yolks were hadn't even thought about setting. Defective eggs? 

Eggs straight from the fridge?

 

1/2 cup of water?

 

On a rack?

 

Low or high setting?

 

Just getting more details.

[DesertTinker]

10 minutes ago, chileheadmike said:

I did eggs in the IP today. Four large eggs. Six minutes with natural release.

 

These things were raw. The whites were not set and the yolks were hadn't even thought about setting. Defective eggs? 

Did it actually come up to pressure? I can’t imagine how they would be that uncooked if everything was working properly.

[mgaretz]

16 hours ago, chileheadmike said:

I did eggs in the IP today. Four large eggs. Six minutes with natural release.

 

These things were raw. The whites were not set and the yolks were hadn't even thought about setting. Defective eggs? 

 

I always do 4 minutes on high pressure with a 4 minute release and then into ice to cool.  Eggs straight from the fridge.  Always come out perfect.

Edited July 1, 2022 by mgaretz (log)

[chileheadmike]

1 hour ago, Shelby said:

Eggs straight from the fridge?

 

1/2 cup of water?

 

On a rack?

 

Low or high setting?

 

Just getting more details.

Yes, to all of the above.

[chileheadmike]

1 hour ago, DesertTinker said:

Did it actually come up to pressure? I can’t imagine how they would be that uncooked if everything was working properly.

6 minutes, high pressure. Just like every other time I have done it.

[blue_dolphin]

2 minutes ago, chileheadmike said:

6 minutes, high pressure. Just like every other time I have done it.

If I have an issue with an IP recipe that has previously worked well, I clean it thoroughly, replace the sealing ring with a new one and try again. Hasn’t failed me yet. 
You could just reseat the existing ring after cleaning but if I have a new one on hand, I’ll try that first and give the old one a second chance later.