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Post by Sprockey on Nov 14, 2017 12:19:17 GMT -5
I am going to put this on my Christmas list. Which one do you have? (link please) and do you like it or would you get a different model? And we lost the thread with recipes so please re-post your faves! Except for jen and pokey who I am guess are still not using theirs
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Post by jen on Nov 14, 2017 12:25:38 GMT -5
I'm making dust with mine!
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Post by Sprockey on Nov 14, 2017 12:29:20 GMT -5
Recipe?
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Post by jen on Nov 14, 2017 12:36:42 GMT -5
Step one: put in closet Step two: ignore how much you spent on the pot and recognize you have zero interest in coming Step 3: reap rewards of deep layer of dust!
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Post by stellarfeller on Nov 14, 2017 13:53:53 GMT -5
I have a Duo80. It’s big (I have to stand on a stool at the kitchen counter to stir stuff in the pot when I’m using the sauté function (rofl)). I’ve only used it a few times so far, but I’m impressed with it. A week or two ago, I made a chicken adobo with rice recipe that was amazing. That was the first time I’d used it to make rice, and it was a bit dry for my taste, but that’s easily fixed with a bit more liquid. Oh, I also made a beef stew a few weeks ago, and the beef was so tender - it was delicious.
The slow cook function isn’t as good as a real slow cooker - something that would be cooked on low in a crockpot is best cooked on high for the same length of time in the instant pot.
I want to make yogurt, but I haven’t gotten around to it yet.
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Post by Tpatt100 on Nov 14, 2017 14:44:33 GMT -5
I used to use it several times per week but now that I get home after my wife does it’s not getting used as much anymore.
I liked making risotto of various types in it.
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Post by pokey on Nov 14, 2017 23:39:17 GMT -5
I'm making dust with mine! Me too! lol Never used it, not going to, so I'm giving my shiny unboxed IP to a friend.
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Post by Yogagirl on Nov 15, 2017 11:07:37 GMT -5
I really want one of these as well.
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Post by alicechalmers on Nov 15, 2017 17:37:40 GMT -5
I still use mine frequently. Here's my Pinterest board of IP recipes:
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Post by alicechalmers on Nov 15, 2017 17:44:22 GMT -5
Steel Cut Oats are a frequent use here.
1 Tbsp butter 1 cup dry steel cut oats 3 cups water
Put butter in IP pot and press "saute." When the butter melts, add in oats and move them around with a spatula until it smells butterscotchy. Then add water, close IP, and use the manual pressure to cook for 3 minutes. Let it release naturally.
Variation: use 4 cups of water, pressure cook for 2 minutes, then when you can open the lid again add 1/2 of old fashioned rolled oats and start the slow cooker function. Keep the lid off and stir occasionally. It takes maybe 15 minutes more, but it's a really nice texture. I like both versions just fine but the rest of my family likes the combination of steel cut and rolled oats. You can also substitute 1 cup of milk for 1 of the cups of water.
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Post by alicechalmers on Nov 15, 2017 18:55:28 GMT -5
I make both hard and soft boiled eggs: hard boiled for egg salad sandwiches, soft boiled for breakfast and for salads. Directions here: www.thekitchn.com/how-to-cook-eggs-in-an-electric-pressure-cooker-223017The reason I love it is that I can use fresh eggs (now that my chickens are laying, we really never have eggs that are more than a few days old) and they'll still peel beautifully.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Nov 16, 2017 8:54:59 GMT -5
When I saw the thread title, I immediately thought, "Where do they get the THC?"
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Post by niccikatie on Nov 16, 2017 10:27:33 GMT -5
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Post by stellarfeller on Nov 16, 2017 11:14:16 GMT -5
Nicci, please tell me how to make yogurt!
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Post by niccikatie on Nov 16, 2017 11:51:59 GMT -5
Nicci, please tell me how to make yogurt! Through lots of trial and error - this is my recipe! We generally eat a very low carb diet, so high fat and protein are necessary to make yogurt fit. This SOUNDS like a ton of time. But, you're only interacting with the yogurt about 40-45 min TOTAL over all these steps. It takes about 24-28 hours to have finished product depending on how long you let your yogurt ferment. You'll need: 1 gallon Whole Milk (3.75 L?) plus about 2 cups (0.5 L?) heavy whipping cream single serve plain yogurt (with active cultures - we use pretty much any plain greek yogurt and I recently used the yoplait "oui" french yogurt - make sure it's yogurt you like!) instant read thermometer Method: - Add the milk and cream to instant pot, press the yogurt button and press adjust. The screen will say "boil". Let the milk and cream boil until the instant pot beeps. This takes about 30-60 minutes. (2 minutes)
- Open the instant pot. If there is a skin on top, strain that off.
- To cool the milk you can either let it sit until the temperature hits about 110(43 C) in several spots. This will take a while. I'm impatient and have never actually let this happen, LOL!
- OR I put a large mixing bowl in the sink and fill half-way with cold water. Place the liner in the bowl of cool water and run cool water around the edge while stirring the milk with a whisk. I can cool from 160 (71 C) to 110 (43 C) in about 10 min this way. (10-15 minutes)
- Once your milk is at 110 (43 C), add about 2 tsp of yogurt to the milk. Whisk until the yogurt is "melted" into the milk. (2 minutes)
- Dry the outside of the pot if you used the cold water technique and return the liner to the instant pot. Press the yogurt button and adjust the time. I let my yogurt "cook" for 20-24 hours. (2 minutes)
- Once your time is up, take the liner out of the instant pot and turn it off. I chill my yogurt before straining - usually about 1-2 hours in the fridge. (1 minute)
- If you want thick yogurt, you'll want to strain. I use a clean white t-shirt and salad spinner. I place a shot glass inverted in the bottom of the salad spinner bowl. Place the salad spinner colander on top of that and line with the t-shirt. If you use the heavy cream you may have a layer of skin on top of the yogurt, skim that off before straining - if you don't your yogurt will be clumpy and I can't abide clumps. (5 minutes) Dump the yogurt in and let strain for about 2 hours.
- After straining, I pour into another container (use a rubber scraper to get the remnants off the t-shirt) and I use the whisk attachment on my hand mixer to smooth it out. (5 minutes).
- I portion it out into small containers otherwise I will eat WAY TOO MUCH (10 minutes) I use these containers. It makes about 10-12 containers with about 8 oz of yogurt and some fruit in the bottom. I put the fruit in frozen, add a drop or two of liquid sucralose, and then put the yogurt on top of that. The fruit will thaw and I mix before I eat.
It sounds so complicated! It was the first couple times I did it, but now I can do it in my sleep Let me know if you have any questions!
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Post by stellarfeller on Nov 16, 2017 12:26:46 GMT -5
Thanks!
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Post by Yogagirl on Nov 17, 2017 14:01:14 GMT -5
Just saw this so thought I would share. Amazon has the Instant Pot DU060 6 qt for 97.50. I just got a Kohl's add and they have the same model for 79.99 starting 11/20 at 12:01 and they have a 15% off coupon code: HARVEST15
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Post by Peachy on Nov 24, 2017 8:31:46 GMT -5
Just saw this so thought I would share. Amazon has the Instant Pot DU060 6 qt for 97.50. I just got a Kohl's add and they have the same model for 79.99 starting 11/20 at 12:01 and they have a 15% off coupon code: HARVEST15 I just ordered one for dd last night from Kohl's. With the 15% off, it was only $68 with free shipping.
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Post by pokey on Nov 24, 2017 8:34:35 GMT -5
My son and his gf left with my unopened instapot last night. They were both very excited about it.
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emmjay
Full Member
Posts: 1,734
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Post by emmjay on Nov 24, 2017 11:00:56 GMT -5
My son and his gf left with my unopened instapot last night. They were both very excited about it. Still unopened! Haha!
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