Over and Under
dklibert
Posts: 1,196 Member
I have been cooking a lot in my pressure cooker(Instant Pot) lately. I have over cooked a few things and under cooked a few. I thought I would share so you can learn from my mis-steps. If you have any advice I would appreciate it. TIA
Tonight I tried steaming broccoli, snow peas and frozen shrimp. 2 minutes was too long. The veggies were over cooked and the shrimp tough. I will try 1 minute or 0 minutes next time.
I cooked rice, celery and pork chops in broth at 4 minutes, NPR for 5 minutes, then quick release. I did this twice the thin boneless chops were fork tender. The second time a thicker boneless chops was very tough. Don't understand exactly but I will use the thin chops next time.
I made this soup and it was perfect! Yeah!!! I will make again soon and take some photos.
Instant Pot Light Zuppa Toscana Soup
Serves 6 to 8
Ingredients
6 slices low sodium bacon, chopped
1 lb. or 20 oz. turkey Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
2 large russet potatoes, diced
4 cups unsalted chicken stock
3 cups water
2 cups or 1 bunch kale, chopped
Heaping 1/4 cup flour
1 cup half and half*
1/4 tsp. Nutmeg
Kosher salt to taste
Black pepper to taste
Red pepper flakes to taste
Parmesan cheese, shredded
Direction
Place Instant Pot on sauté, brown bacon, remove from pot and set aside on paper towel to drain. Remove all but 2 Tbsp. of bacon fat. Add onion and sausage to bacon fat remaining in pot, breaking into small pieces as it browns. When brown and onion is translucent, add garlic, nutmeg and season with salt, black pepper and red pepper flakes. Add potatoes, chicken stock, 2 cups water; cook at high pressure for 5 minutes. When done let rest on warm 10 minutes then perform a quick release. Add kale, flour dissolved in remaining cup of water and half and half. Turn pot to sauté and bring to a boil. Boil or simmer to thicken soup. Add reserved bacon and taste for seasoning. Adjust if necessary and serve. Garnish with Parmesan.
Tonight I tried steaming broccoli, snow peas and frozen shrimp. 2 minutes was too long. The veggies were over cooked and the shrimp tough. I will try 1 minute or 0 minutes next time.
I cooked rice, celery and pork chops in broth at 4 minutes, NPR for 5 minutes, then quick release. I did this twice the thin boneless chops were fork tender. The second time a thicker boneless chops was very tough. Don't understand exactly but I will use the thin chops next time.
I made this soup and it was perfect! Yeah!!! I will make again soon and take some photos.
Instant Pot Light Zuppa Toscana Soup
Serves 6 to 8
Ingredients
6 slices low sodium bacon, chopped
1 lb. or 20 oz. turkey Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
2 large russet potatoes, diced
4 cups unsalted chicken stock
3 cups water
2 cups or 1 bunch kale, chopped
Heaping 1/4 cup flour
1 cup half and half*
1/4 tsp. Nutmeg
Kosher salt to taste
Black pepper to taste
Red pepper flakes to taste
Parmesan cheese, shredded
Direction
Place Instant Pot on sauté, brown bacon, remove from pot and set aside on paper towel to drain. Remove all but 2 Tbsp. of bacon fat. Add onion and sausage to bacon fat remaining in pot, breaking into small pieces as it browns. When brown and onion is translucent, add garlic, nutmeg and season with salt, black pepper and red pepper flakes. Add potatoes, chicken stock, 2 cups water; cook at high pressure for 5 minutes. When done let rest on warm 10 minutes then perform a quick release. Add kale, flour dissolved in remaining cup of water and half and half. Turn pot to sauté and bring to a boil. Boil or simmer to thicken soup. Add reserved bacon and taste for seasoning. Adjust if necessary and serve. Garnish with Parmesan.
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Replies
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I made my baked apples recipe last night. Used small apples instead of large. Ended up with a delicious applesauce. LOL0
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See! I know just a little change can make a big difference. I think I need to start keeping a journal. ha ha!0
