What have you made in your pressure cooker?
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mrsbarnett1012 wrote: »I have two recipes for you to try in your pressure cooker. Both were so good. The first is a Chicken Biryani. https://twosleevers.com/2017/03/pressure-cooker-chicken-biryani/ It was so spicy good. It had some heat just using 1 jalapeno. But so much of the flavor comes from the whole spices. I will definitely make this again.
The second recipe was Crispy Chicken for a Banh Mi Bowl. It was amazing! I even saved the leftover braising liquid. I had to substitute equal parts lemon zest and ginger for the lemongrass. I will try it with lemongrass when I find it but it was so good with the lemon and ginger. This dish would be great for meal prep. The chicken would be great on salad, wraps, sandwiches, just anything. Will keep making this one over and over. littlespicejar.com/chicken-banh-mi-bowls/
Oh my goodness. One of the first things I made in my IP were these Crispy Chicken Banh Mi Bowls and wow were they amazing. Everyone who tried them thought the same. This is definitely something we will continue to make again and again. Thanks for the share!
So glad you liked it too. They really are amazing!0 -
mrsbarnett1012 wrote: »After the banh mi bowls were such a hit I took a look around littlespicejar.com and found a few other recipes that were great as well. This http://littlespicejar.com/irresistible-instant-pot-beef-stew/ beef stew was very tasty! Served it with some mashed potatoes as suggested and it was excellent. Although it would be just as good without too.
The crispy chicken carnitas were very tasty as well. http://littlespicejar.com/crispy-chicken-carnitas/ I reserved the cooking liquid and used that as the base for rice that I served with it. Also did spicy black refried beans from her website too.
I will have to try these too. The carnitas have been on my to do list for awhile. Thanks for the recommendation!0 -
tuffykenwell wrote: »I am a big fan of "mystery stew". Basically take stewing beef brown in the instant pot with a bit of olive oil. Add "spaghetti veggies" from arctic garden (frozen blend of onions, celery, peppers and carrots). Add cut up potatoes a can of Guinness beer and a 28 oz can of diced tomatoes.Then comes the mystery. I add a bag of stir fry veggies (whatever I have had the longest that needs to be used up). Put it on the stew setting on my instant pot and thicken it on saute when it is done (I use gluccomannan but feel free to use whatever thickener you want).
Tonight's version was chicken instead of beef, cook the chicken on saute, add 2 cans of campbells mushroom soup with one box of chicken broth. Add parsley, basil and ground thyme to the soups and throw it all into the instant pot (I mix the soups in a metal bowl).. Cut up potatoes and throw the spaghetti veggies and stir fry veggies on top (you could also use a blend of carrots/green and yellow beans or whatever veggies you want). Cook on chicken setting. I made dumplings to throw on top tonight which were a big hit. Just turn it on saute till it is bubbling, drop in your dumpling batter and then cancel and hit keep warm. Cover with a non-pressure pot lid and let the dumplings cook about 20 minutes. Once the dumplings are done thicken the stew however you want.
They both sound so good! The chicken is a great idea. Thanks!0 -
@crazyravr would you mind sharing your goat curry recipe?0
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Thank you @crazyravr I will be making this once I get out to the specialty store, that carries goat! Do you know if meat masala spice, is the same as garam masala?0
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dozen eggs for the week went in on sunday. I started using the instant pot for eggs only due to convenience and perfect timing. Not having to watch the clock to get the perfectly cooked but still gooey yolk wasnt always easy. Now it is.
High pressure, 3 minutes, quick release and immediate dump into cold water. Perfect every time, no matter how many eggs you put in there.
Sorry dumb question, you put a cup of water in the instant pot, right
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This weekend I made homemade refried beans and barbacoa beef. Amazing!
The beans were stupid easy. I wish I knew how easy as I would have tried it long ago.
1lb dried pinto beans (rinsed, not soaked)
6 cups water
1 jalapeno, cut in half, seeded
1 red onion, cut in half
6 cloves garlic
2 tblsp vinegar
Salt
50 minutes in instant pot, natural release. When done, I kept the liquid from the beans and then pureed them in the food processor to the consistency I liked. Added more spices to tasted, then fried them in a little bacon grease. Yum. Had to freeze 90% of them as I don't eat that many beans.
Beef barbacoa
1 beef roast (cut into 2-3 inch chunks)
1 small can chipotle chili peppers
1 small can beef broth
half jar roasted tomatillo/chipotle hot salsa
1 onion
6 cloves garlic
1 jalapeno
spices (cloves/cumin/salt/pepper)
1 juiced lime
threw in a handful of cherry tomatos (chopped) that I needed to use up as they were getting old
90 minutes, quick release. Took out beef, shredded it, let sauce reduce in instant pot by 3/4, threw beef back in.
Yum!!!
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I made this tonight for dinner and it was amazing! https://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/0
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Chicken tikka/butter chicken tonight
1.5 inch chopped fresh ginger
1/2 chopped red onion
4 cloves chopped garlic
4 deboned, skinned chicken thighs cut in chunks (saved bones for future broth)
1 cup chopped cilantro
1 jalepeno chopped
1 small can tomato sauce
3/4 to 1 cup yogurt (threw in what I had left)
salt
garam masala to taste
high pressure, 10 minutes. quick release.
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Creamy broccoli cauliflower soup
1/2 chopped onion
4 cloves chopped garlic
1 small head cauliflower
1 small head broccoli florets
homemade chicken bone broth (3/4 way up to top of vegetables)
Bay leaf
Salt and pepper to taste
Saute onions/garlic, throw in broccoli, cauliflower, salt, broth, throw in salt/pepper
High pressure 5 minutes, quick release. Remove bay leaf.
Use immersion blender to get to the consistency you want, mix in yogurt, blend. Season to taste if needed.
Top with sriracha (my drug of choice) and dollop of yogurt (if you feel daring).
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Oh yum!!! That looks so good! Thanks so much.0
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Creamy broccoli cauliflower soup
1/2 chopped onion
4 cloves chopped garlic
1 small head cauliflower
1 small head broccoli florets
homemade chicken bone broth (3/4 way up to top of vegetables)
Bay leaf
Salt and pepper to taste
Saute onions/garlic, throw in broccoli, cauliflower, salt, broth, throw in salt/pepper
High pressure 5 minutes, quick release. Remove bay leaf.
Use immersion blender to get to the consistency you want, mix in yogurt, blend. Season to taste if needed.
Top with sriracha (my drug of choice) and dollop of yogurt (if you feel daring).
I'll try that if I ever find broccoli and cauliflower at a reasonable price at the same time... lol.0 -
I know right?
I went to get more cauliflower last night (usually try to get it at Aldi as it's only $1.50) and the regular grocer had it on sale for $5.99. Kills me!!!
Sorry for the off post, just annoyed me so your comment was fitting!
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Creamy broccoli cauliflower soup
1/2 chopped onion
4 cloves chopped garlic
1 small head cauliflower
1 small head broccoli florets
homemade chicken bone broth (3/4 way up to top of vegetables)
Bay leaf
Salt and pepper to taste
Saute onions/garlic, throw in broccoli, cauliflower, salt, broth, throw in salt/pepper
High pressure 5 minutes, quick release. Remove bay leaf.
Use immersion blender to get to the consistency you want, mix in yogurt, blend. Season to taste if needed.
Top with sriracha (my drug of choice) and dollop of yogurt (if you feel daring).
I'll try that if I ever find broccoli and cauliflower at a reasonable price at the same time... lol.
Use frozen. Perfect for this kind of a thing.
I usually do, but it affects the cooking time a lot.0 -
Creamy broccoli cauliflower soup
1/2 chopped onion
4 cloves chopped garlic
1 small head cauliflower
1 small head broccoli florets
homemade chicken bone broth (3/4 way up to top of vegetables)
Bay leaf
Salt and pepper to taste
Saute onions/garlic, throw in broccoli, cauliflower, salt, broth, throw in salt/pepper
High pressure 5 minutes, quick release. Remove bay leaf.
Use immersion blender to get to the consistency you want, mix in yogurt, blend. Season to taste if needed.
Top with sriracha (my drug of choice) and dollop of yogurt (if you feel daring).
I'll try that if I ever find broccoli and cauliflower at a reasonable price at the same time... lol.
Use frozen. Perfect for this kind of a thing.
I usually do, but it affects the cooking time a lot.
In this case it will not. All veggies will turn to mush at 5 minutes HP.
I know, that's what worries me. I know it's soup, but still, overcooked veggies don't taste great. I'm guessing that changing the time to 1 minute would not make it as tasty though.0 -
I'm making bone broth right now.
Made oxtail stew (korean) two days ago, another corned beef four days ago. Korean chicken last night (again due to the vast amounts of chili powder I have, and did a pot of great northern beans at some point during the past week.
Mine's definitely not broken
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Just been doing mashed potatoes and stew. Got to make some corned beef soon though.
I have totally been on a corned beef kick the past few weeks as it has been on sale! I want to try to make pastrami with the corned beef (bought another one and is in the freezer), but don't have a smoker.
Anyone ever try making their own pastrami without a smoker? Would liquid smoke and putting it in the oven after the IP work?
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Chicken tikka. Major fail though.
I make this all the time and it is always perfect, but this time I got tied up in a few things and forgot it was finished and left it in the instant pot too long. Major sadness because when I finally opened it up (think over an hour after it was done), the chicken was so dry!
I have now shredded it, and am making a deconstructed chicken tikka samosa casserole (in the oven). Let's see how this turns out!
Note to self, remember when you cook to pay attention.....0 -
Homemade chicken soup today.0
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Sometimes a girl needs a rest!! I needed something light to flush all the homemade bread I've been making out of my system!!!0
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I am addicted to Trader Joes Green Dragon sauce and replicated it quite amazingly in the Instant Pot.
Ingredients
Throw all these ingredients (with the exception
of the juice of 1 of the limes) into the instant pot.- 6 jalapenos (I kept 2 with seeds as I like things spicy but omit if you don't)
- 4 tomatillos
- 2 cloves garlic
- bunch of cilantro
- juice of 1 limes (add 1 to the instantpot, save 1 for after its cooked)
- handful of spinach
- 1 tsp salt
- 1 to 2 tbsp sugar (I used coconut sugar)
- 2 tsp white vinegar
- Fill 1/2 to 3/4 the way up to the ingredients with water (less makes it thicker)
Instapot for 5 minutes and quick release. Use blender or hand puree stick until smooth.- Add 1 tbsp oil (I used avocado oil but you can use vegetable or olive oil)
- Add juice of 1 lime
- Adjust to taste by adding more sugar, salt or lime juice
To thicken it (if wanted), SPRINKLE a very small amount of xanthum gum into the sauce while stirring.
DO NOT use more than a sprinkle at a time as this stuff is gummy. You shouldn't need more than 1/8 tsp sprinkled
in.
This xanthum gum gives the suace the viscous quality that trader joe sauce has, but isn't really necessary. You could also thicken it by using arrowroot or cornstarch, but I have never tried these.1 -
http://www.getforq.com/meatloafrecipes-polpettone/I have not tried meatloaf. Do you mind sharing a recipe or how you do it?
I will share, but you may have to adapt a few things as I am very much a 'wing it' kind of cook!! Plus, I am paleo, so I don't add grains or sugar. I have put asterisks and alternatives below for non-paleo people.
Meatloaf mixture
1 lb GF ground beef
1 lb GF ground pork
2.5 oz chopped onion
3 cups chopped fresh spinach
3 cloves chopped garlic
3 eggs
1 TBSP tomato paste
*1/4 cup tapioca flour or almond flour* (use panko if you are non-paleo, about .5 cup)
1 tsp paprika
1 tsp chili powder
1 TBSP worschestersire sauce
1 TBSP stone ground mustard
1 tsp salt
1 tsp pepper
Sauce (this is random and to my taste--experiment away here!) Taste as you make it!
In a small bowl combine:
Sugar free tomato sauce (small can)
1/2 cup Sugar free bbq sauce
squirt of sriracha
salt
pepper
onion powder
garlic powder
Directions
Put trivet in instant pot
Pour 2 cups water (or broth) into bottom of pot
For the meatloaf mixture, mix all ingredients with hands until everything is incorporated.
In a steamer tray that fits inside the instant pot, line with tinfoil. You can poke random holes in
the tinfoil if you want the juices to drain but I don't as I think they help the flavor and can be
drained later from the tinfoil.
Form meatloaf mixture into tight shape and put into tinfoiled steamer tray.
Cover the meatloaf mixture with some sauce (leave some extra for later if you want to broil the top afterwards or if you want to serve it on the side). Place steamer with sauced meatloaf onto trivet.
Use the meat setting on instant pot (35 minutes). Quick release. Once done, check that internal is 160.
Remove, cover with remaining sauce and put under broiler for a few minutes to caramelize. Serve with any remaining sauce.
Note that I cut mine too early (should have let it rest a bit) so it fell apart (probably because I used tapioca flour as my binder) but I was SOO hungry that this is the best picture that you will get as I had to get some in my tummy! Also note that I drained all the seaping juices from the plate to make it look slightly better--definitely wasn't dry.
This is great BUT some things should not be made in this. Meatloaf is one. You can bake one and have the proper crust etc. which instant pot wont do.
Don't be haters!!!
try this next.
http://www.getforq.com/meatloafrecipes-polpettone/0 -
I have not tried meatloaf. Do you mind sharing a recipe or how you do it?
I will share, but you may have to adapt a few things as I am very much a 'wing it' kind of cook!! Plus, I am paleo, so I don't add grains or sugar. I have put asterisks and alternatives below for non-paleo people.
Meatloaf mixture
1 lb GF ground beef
1 lb GF ground pork
2.5 oz chopped onion
3 cups chopped fresh spinach
3 cloves chopped garlic
3 eggs
1 TBSP tomato paste
*1/4 cup tapioca flour or almond flour* (use panko if you are non-paleo, about .5 cup)
1 tsp paprika
1 tsp chili powder
1 TBSP worschestersire sauce
1 TBSP stone ground mustard
1 tsp salt
1 tsp pepper
Sauce (this is random and to my taste--experiment away here!) Taste as you make it!
In a small bowl combine:
Sugar free tomato sauce (small can)
1/2 cup Sugar free bbq sauce
squirt of sriracha
salt
pepper
onion powder
garlic powder
Directions
Put trivet in instant pot
Pour 2 cups water (or broth) into bottom of pot
For the meatloaf mixture, mix all ingredients with hands until everything is incorporated.
In a steamer tray that fits inside the instant pot, line with tinfoil. You can poke random holes in
the tinfoil if you want the juices to drain but I don't as I think they help the flavor and can be
drained later from the tinfoil.
Form meatloaf mixture into tight shape and put into tinfoiled steamer tray.
Cover the meatloaf mixture with some sauce (leave some extra for later if you want to broil the top afterwards or if you want to serve it on the side). Place steamer with sauced meatloaf onto trivet.
Use the meat setting on instant pot (35 minutes). Quick release. Once done, check that internal is 160.
Remove, cover with remaining sauce and put under broiler for a few minutes to caramelize. Serve with any remaining sauce.
Note that I cut mine too early (should have let it rest a bit) so it fell apart (probably because I used tapioca flour as my binder) but I was SOO hungry that this is the best picture that you will get as I had to get some in my tummy! Also note that I drained all the seaping juices from the plate to make it look slightly better--definitely wasn't dry.
This is great BUT some things should not be made in this. Meatloaf is one. You can bake one and have the proper crust etc. which instant pot wont do.
I'm with you. Not sure why people have to use the IP for everything.
Made this yesterday
https://www.adventuresofanurse.com/2016/12/29/paneras-copycat-broccoli-cheddar-instant-pot-soup/
It's tasty. Not sure why I end up having some weird texture issue with it though, like cheese or milk curdling during the last part?
If you use evaporated milk, I use fat free, you don’t get curdling.....
I am living my Instant Pot because it allows long cooking foods to be finished quickly and with less loss of nutrients.
Each to their own though......
i'm with you. my favorite sushi is jerk pork. don't ask.0 -
I know this is an old thread but I'm hoping someone will have an answer. I make cold start yogurt weekly with great success. I am wondering if anyone has tried the instant pot cottage cheese and if there is a cold start option for it as well. I eat cottage cheese daily and would prefer homemade.0
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I tried cottage cheese and it was an epic failure. I tried it with rennet and a mesophilic culture and I ended up with nothing close to cottage cheese....
I haven't tried just vinegar though. After my first failure I gave up and started buying it:)0
