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Old 12-29-2017, 06:41 AM   #11
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Re: Instant Pot, what do I do with it?

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Originally Posted by brigala View Post
We use our instant pot every day. Seriously.

Sure, it's great for boiled eggs - I *constantly* forget my eggs are on the stove and boil them dry. I'm such a klutz in the kitchen in general. So I only use the IP for them now... but I only make boiled eggs 2 or 3 times a year so I totally don't keep this thing around for just that! It's a good thing to start with because it's easy, and it's best to work up to more complicated things gradually.

One of my husband's favorite recipes is a shrimp risotto. He's the chef in the family! He doesn't make it too often because it requires such careful attention in the kitchen the whole time. He tried it in the IP for the first time a couple weeks ago and it came out PERFECT with no baby-sitting on the stove required. In fact, we both agreed it tasted better than when it's done on the stove - I think because the rice cooked more evenly, and the shrimp was done to perfection; somehow even when it cooks longer under pressure, it doesn't get overcooked like is so easy to do on the stove. Maybe because the pressure keeps it moist? I don't know.

We make a lot of soups, stews, and chili in the IP.

If we aren't making a main dish in the IP, we're using it for one of the sides like rice or mashed potatoes. It makes mashed potatoes super easy because you can use a lot less liquid - only a cup for however many potatoes you're cooking - and you can skip the step of having to drain them. Just mash them right in the pot and add milk/butter as desired. I *love* it for doing side dishes because I can program it and forget it, and focus entirely on my main dish, whatever that is, and not worry about whether I remembered to adjust the temperature or stir or turn off the heat under the rice/potatoes/whatever.

Anything you cook that normally takes a long time, such as beets or sweet potatoes or dry beans, take a lot less time in the IP.

Anything you can make in the crock pot starting it at 9 AM can be made in the IP starting it at 4 or 5 PM.

You can put stuff frozen solid into the IP and it self-adjusts the necessary time; program it the same way whether your pork loin (for example) starts out thawed or frozen, and it will automatically start by defrosting your hunk of meat and will start the timer when the cooking actually begins. So yeah, it will take longer but you don't have to figure out on your own how much longer.

Most anything you would want to cook well done under the broiler or on the BBQ can be pre-cooked in the IP so you can put it under the broiler or on the fire for less time, and it comes out much more tender and moist. We ALWAYS pressure cook our ribs now before finishing them on the BBQ, and I've had great luck pre-cooking chicken leg quarters and then crisping them under the broiler. This is especially handy if your meat is frozen to start with, since the IP will both defrost and pre-cook the meat.

Oh, and it makes the BEST cheesecake, because steaming a cheesecake keeps it moist and gives it the perfect texture. Much easier and more foolproof than a waterbath in the oven.
That risotto sounds great. I just had a great one at a restaurant and wanted to make it at home. It'd be great to try it in the ip.

I made boiled eggs once in the ip to try it out. Worked great for a large batch. I still do it on the stove top usually.

I keep meaning to try out new dessert recipes.

I love to cook. I spend a big portion of my life in the kitchen and my ip has been a good addition to the kitchen for us.
I
But there's a learning curve and if you don't see the value , I can see wanting to return it.

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Old 12-29-2017, 12:57 PM   #12
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Re: Instant Pot, what do I do with it?

Quote:
Originally Posted by brigala View Post
We use our instant pot every day. Seriously.

Sure, it's great for boiled eggs - I *constantly* forget my eggs are on the stove and boil them dry. I'm such a klutz in the kitchen in general. So I only use the IP for them now... but I only make boiled eggs 2 or 3 times a year so I totally don't keep this thing around for just that! It's a good thing to start with because it's easy, and it's best to work up to more complicated things gradually.

One of my husband's favorite recipes is a shrimp risotto. He's the chef in the family! He doesn't make it too often because it requires such careful attention in the kitchen the whole time. He tried it in the IP for the first time a couple weeks ago and it came out PERFECT with no baby-sitting on the stove required. In fact, we both agreed it tasted better than when it's done on the stove - I think because the rice cooked more evenly, and the shrimp was done to perfection; somehow even when it cooks longer under pressure, it doesn't get overcooked like is so easy to do on the stove. Maybe because the pressure keeps it moist? I don't know.

We make a lot of soups, stews, and chili in the IP.

If we aren't making a main dish in the IP, we're using it for one of the sides like rice or mashed potatoes. It makes mashed potatoes super easy because you can use a lot less liquid - only a cup for however many potatoes you're cooking - and you can skip the step of having to drain them. Just mash them right in the pot and add milk/butter as desired. I *love* it for doing side dishes because I can program it and forget it, and focus entirely on my main dish, whatever that is, and not worry about whether I remembered to adjust the temperature or stir or turn off the heat under the rice/potatoes/whatever.

Anything you cook that normally takes a long time, such as beets or sweet potatoes or dry beans, take a lot less time in the IP.

Anything you can make in the crock pot starting it at 9 AM can be made in the IP starting it at 4 or 5 PM.

You can put stuff frozen solid into the IP and it self-adjusts the necessary time; program it the same way whether your pork loin (for example) starts out thawed or frozen, and it will automatically start by defrosting your hunk of meat and will start the timer when the cooking actually begins. So yeah, it will take longer but you don't have to figure out on your own how much longer.

Most anything you would want to cook well done under the broiler or on the BBQ can be pre-cooked in the IP so you can put it under the broiler or on the fire for less time, and it comes out much more tender and moist. We ALWAYS pressure cook our ribs now before finishing them on the BBQ, and I've had great luck pre-cooking chicken leg quarters and then crisping them under the broiler. This is especially handy if your meat is frozen to start with, since the IP will both defrost and pre-cook the meat.

Oh, and it makes the BEST cheesecake, because steaming a cheesecake keeps it moist and gives it the perfect texture. Much easier and more foolproof than a waterbath in the oven.
Thank you for this! I'll have to try the IP cheesecake.
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Old 12-30-2017, 11:41 AM   #13
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Re: Instant Pot, what do I do with it?

Mind sharing your shrimp risotto recipe? Excited to try it in our IP!
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Old 12-30-2017, 03:45 PM   #14
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Re: Instant Pot, what do I do with it?

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Mind sharing your shrimp risotto recipe? Excited to try it in our IP!
It'd give it a try too.
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Old 12-31-2017, 01:04 PM   #15
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Re: Instant Pot, what do I do with it?

THANKS FOR THE LINKS!

So far I've pinned a few recipes and found some good sounding "dump" recipes.

I have tried to cook something in it everyday. I've only used it on manual and sauté so far but I've made chuck steak with potatoes, spaghetti with meat, and today I made hot honey BBQ chicken wings (football day). My mother said she is glad to see me using it, it makes her feel good, so that's good.

The chuck steak and wings came out good. Chuck steak is a piece of beef I don't usually cook with because it's tough but it came out really good in the IP. We raise our own beef so having a way to cook those tough pieces is great. The spaghetti had too much water in it but otherwise came out OK so I'm going to try it again without as much water. It did take an awfully long time to cook though, it would have been faster on the stove.

I'm getting the Genuine Instant Pot Silicone Steamer Set, Gift Set from Amazon on the 3rd and plan to try Creme Brulee when I do...that's really the whole reason I got that. Ha. I will have to find other things to do with it. I want to try mac and cheese and some sort of cake in it also. On my buy list is this pan set, this lid, and extra rings.
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Old 12-31-2017, 01:26 PM   #16
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Re: Instant Pot, what do I do with it?

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Originally Posted by Spunkify View Post
THANKS FOR THE LINKS!

So far I've pinned a few recipes and found some good sounding "dump" recipes.

I have tried to cook something in it everyday. I've only used it on manual and sauté so far but I've made chuck steak with potatoes, spaghetti with meat, and today I made hot honey BBQ chicken wings (football day). My mother said she is glad to see me using it, it makes her feel good, so that's good.

The chuck steak and wings came out good. Chuck steak is a piece of beef I don't usually cook with because it's tough but it came out really good in the IP. We raise our own beef so having a way to cook those tough pieces is great. The spaghetti had too much water in it but otherwise came out OK so I'm going to try it again without as much water. It did take an awfully long time to cook though, it would have been faster on the stove.

I'm getting the Genuine Instant Pot Silicone Steamer Set, Gift Set from Amazon on the 3rd and plan to try Creme Brulee when I do...that's really the whole reason I got that. Ha. I will have to find other things to do with it. I want to try mac and cheese and some sort of cake in it also. On my buy list is this pan set, this lid, and extra rings.
That cake mold looks awesome. I'd like to get another ring too.
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Old 12-31-2017, 01:27 PM   #17
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Re: Instant Pot, what do I do with it?

I put the wings I made frozen into the IP. It took 10 minutes cooking time and just a few minutes to preheat. Interestingly, it took muuuuch longer to preheat it for the spaghetti I made, I assume because of the volume.

Quote:
Originally Posted by brigala View Post
You can put stuff frozen solid into the IP and it self-adjusts the necessary time; program it the same way whether your pork loin (for example) starts out thawed or frozen, and it will automatically start by defrosting your hunk of meat and will start the timer when the cooking actually begins. So yeah, it will take longer but you don't have to figure out on your own how much longer.
That's exactly what I did with the chicken wings. Cooked them from frozen in the IP and then put them under the broiler on high.
Quote:
Most anything you would want to cook well done under the broiler or on the BBQ can be pre-cooked in the IP so you can put it under the broiler or on the fire for less time, and it comes out much more tender and moist. We ALWAYS pressure cook our ribs now before finishing them on the BBQ, and I've had great luck pre-cooking chicken leg quarters and then crisping them under the broiler. This is especially handy if your meat is frozen to start with, since the IP will both defrost and pre-cook the meat.

What pan do you use for your cheesecake? Do you cook it in the stainless steel pot or right over the heating element...because I guess people do that also?
Quote:
Oh, and it makes the BEST cheesecake, because steaming a cheesecake keeps it moist and gives it the perfect texture. Much easier and more foolproof than a waterbath in the oven.
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Old 01-02-2018, 05:21 PM   #18
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Re: Instant Pot, what do I do with it?

I like that pea soup went from a 36 hour process to a 2 hour one. Dried peas and all the ingredients with more than the usual amount of water, into the pot.

We also make meat roasts in it regularly, today for lunch was a pork roast; also mashed potatoes. Typically what we'd use a crock pot for previously (we got it when our crock pot died, figuring if we never figured out the pressure cooker portion we could still use the slow cooking portion). It doesn't speed up anything we do, but it does make it hands-off, which while chasing kids is very handy.
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Old 01-04-2018, 04:52 PM   #19
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Re: Instant Pot, what do I do with it?

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Originally Posted by twood80 View Post
I like that pea soup went from a 36 hour process to a 2 hour one. Dried peas and all the ingredients with more than the usual amount of water, into the pot.

We also make meat roasts in it regularly, today for lunch was a pork roast; also mashed potatoes. Typically what we'd use a crock pot for previously (we got it when our crock pot died, figuring if we never figured out the pressure cooker portion we could still use the slow cooking portion). It doesn't speed up anything we do, but it does make it hands-off, which while chasing kids is very handy.
I hadn't even thought of making a pea soup in there. I might have to do that soon.

Also I liked the way the mashed potatoes kept warm in the IP. They didn't get gummy.
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Old 01-20-2018, 08:42 AM   #20
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Re: Instant Pot, what do I do with it?

How's it going with your pot?
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