My first pressure cooker.... need recipes please
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Help! Used pressure cooker for first time - Uncertain of results!
Comments (7)Siphoning can be a common problems for those not used to using a pressure canner and it takes practice to get it right. ;) Unfortunately it looks like most of our discussions on siphoning have fallen off the forum so I'll try to hit the highlights. Everytime you adjust the heat under the canner the pressure inside is affected and siphoning occurs so you need to avoid changing the level of heat. If the pressure goes a bit highr than the 11 lbs required that's fine. It also helps to bring the canner up to pressure at a lower stove setting than max. You also need to let it steam well for a full 10 mins before placing on the weight. And when time is finished, let it return to zero all on its own. When it reaches zero, remove the weight but DO NOT open the lid. Wait an additional 10 mins before opening the lid. If you are going to be using your pressure canner then you need to do several practice runs with it first to get use to controlling it and how your stove controls it. Put some sealed jars inside filled with colored water and process them as the recipe calls for. If at the end the water in the canner is colored then siphoning happened, refill and try again. If you are using an electric stove try to avoid making any changes in the heat setting during processing. For future reference please note that canned roasted peppers that are not pickled require the addition of acid - 1 T per pint bottled lemon juice usually - so if your recipe did not include that instruction then it is likely an outdated/unsafe book/recipe. See link below for more details or review the guidelines at NCHFP. Hope this helps. Dave Here is a link that might be useful: Processing Peppers...See MorePressure Cooker Suggestions, please
Comments (12)Agree that stainless steel is the way to go. I have had several PC's, including electric, Kuhn Rikon and Fagor. My opinions: don't bother with electric. Once I got a stovetop unit, I haven't used the electric one at all. I cook for two or three, and a 6 qt pot is adequate. However, if you cook for more than that and have the storage space, get a 8 qt pot. It'll be useful for making big batches of stuff like chili or pot roast. One feature you DON'T need is a two-level pressure cooker. Fagor has their 'Duo' line with low pressure and high pressure settings. Virtually all your cooking will be done at high, so IMHO there's no real need to spend money on a feature you probably won't use. Best overall PC, price no object: Kuhn Rikon. Great fit and finish, very responsive. Best value for $$$ spent: a Fagor multi set consisting of an 8 qt stock pot, a 4 qt frypan, and a pressure lid that fits them both and a non-pressure lid that fits them both. Fagor makes these sets in their 'Splendid' line ($120 at Amazon) as well as their 'Rapida' line ($90 at Amazon). The pots are good even when not using them as pressure cookers--the 8 qt stockpot works fine as, well, a stockpot. The Fagor units are quite good. If the KR is the BMW of pressure cookers, the Fagor units are at least a Honda Accord. The performance is more than adequate. Here is a link that might be useful: fagor Splendid set...See MoreI LOVE my pressure cooker!
Comments (47)I have a small (4qt) Cook's Essentials similar to that one. It got me hooked on pressure cooking, and now I have a 6 qt Kuhn Rikon, a 4 and 8 qt Fagor, and a ridiculously huge 30 quart All-American pressure canner which I have used as a pressure cooker on occasion. Lorna recommends (and I agree) that chuck is the best beef to use for most pressure cooking; you do need a little fat content in the meat. Ann, the pressure cooker's forte is comfort foods done quickly. If you like slow-cooked braises you can probably adapt a recipe for pressure cooking that will yield 99% of the goodness in 33% of the time. Indeed, some of the PC versions are preferable. I prefer osso buco made in the PC (in about 50 minutes) to the slow stovetop method, and you can have corned beef & cabbage in about an hour. One recipe that I've become addicted to is Lorna's Curry in a Hurry. Decent curry in about 15 minutes. Takes you longer to cook the rice than to make the curry. But you can also cook really healthy, too. I love steamed artichokes, but I don't like having to wait 45 minutes for them to be done. The PC can do them in about 12 minutes. (Of course, whatever health benefits come from eating artichokes is probably negated by dipping the leaves in hollandaise or melted butter...)...See MorePressure cooker recipes/cookbooks
Comments (4)I recently compiled some recipes for a relative to whom I had given a pressure cooker. Here's a long post, but all of these recipes are tried and true. This recipe for Osso Buco is from Lorna Sass's Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if you're only cooking for two and using just two veal shanks, don't halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I don't care for it; some authorities, such as Marcella Hazan, don't use it. OSSO BUCO ALLA MILANESE (Braised Veal Shanks, Milan-style) Serves 4 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped 1/2 cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly 1/2 pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon grated nutmeg (optional) 1/2 teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest 1/2 cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and saute the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure. CORNED BEEF WITH CABBAGE AND POTATOES A pressure cooker makes this traditional St. Paddy's day meal much easier. Ordinarily, a corned beef brisket would take 3 or 4 hours to cook. Here it's about a third of that, and most of that time you're not doing anything. --From a meal-planning standpoint, this is a very convenient dish. A packaged corn beef brisket stays good in the fridge for several weeks, and a cabbage has a long storage life as well, so you can have those items available in your fridge for cooking at the last minute. You can make it with just cabbage, or throw in some root vegetables like potatoes and carrots. Either way, it's ridiculously easy and good. The leftovers (if there are any) make excellent sandwiches or hash. 4 cups water or other liquid (see Variations below) 2 large bay leaves 3 to 5 lb corned beef brisket 4 lbs potatoes, scrubbed 1 small (2 1/2 lb) green cabbage Put the water in a 6 qt or larger pressure cooker. Add the bay leaves. Put corned beef in pressure cooker, fatty side up, along with any juices from the package and the contents of any spice pack that may have been packed with the beef. Don't worry if the brisket doesn't fit on the bottom; just let one side point upwards along the side of the cooker. (It's going to shrink a huge amount, probably 50%.) Arrange the potatoes on top of the beef. Lock the lid in place. Over high heat, bring the pressure cooker up to high pressure and adjust the burner to keep it just at high pressure. Pressure cook it on high for about 55-60 minutes for a 3 pound brisket, 65 minutes for a 4 pound brisket, or 70-75 minutes for a 5 pound brisket. Then allow the pressure to go down naturally (that is, don't vent the cooker or put it under cold water)--that might take as long as 15 minutes. During that time, trim the cabbage: remove the outer layer or two of leaves, cut the cabbage in half (pole to pole, not through the equator). Cut the dense core out of the stem end of each half and discard. Cut the halves in thirds lengthwise (along meridians, not across the equator). Once the pressure is down, open the cooker and remove the potatoes to a platter, covering with aluminum foil to keep warm. Put the brisket on a platter, fatty side up. If there is less than 1 cup of liquid in the cooker, add sufficient water to make 1 cup. Put the cabbage in the cooker, put the top on, and return the cooker to high; once on high, cook for 3 minutes. You can bring the pressure down quickly now, either by venting the pressure cooker or by putting the cooker in the sink and running cold water over it. Open the cooker and scoop out the cabbage, allowing it to drain, and place it on the platter. Don't try to carve the corned beef until it has rested for a while--it'll shred to bits. Remove a lot of the surface fat from the beef by scraping it with a blunt instrument like a teaspoon. Carve by starting at one corner, carving the corned beef across the grain--otherwise it'll be stringy. Guinness stout goes very well with this. Variations: instead of water, use stout or beer or any combination of those three liquids. CURRY IN A HURRY This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is another recipe that's ridiculously easy yet produces delicious food. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak's Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 1/2 cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.. PRESSURE COOKER POT ROAST Chuck roast, 3 to 4 pounds roughly 2 cups onions, 1 cup carrots and 1 cup celery, all finely chopped) Chicken broth 1 large can of mushroom stems & pieces (optional) Black pepper 1 or 2 bay leaves (optional) Trim excess fat off the outside of the chuck roast, but don't be too aggressive--you want to leave some for flavor. If you want to, sear the chuck roast on high heat in a frying pan (that's optional--it'll still taste good if you don't do that). Mix the vegetables and mushrooms, and put half of the mix in the bottom of the cooker with a bay leaf and chicken broth. Give a generous grinding of black pepper to it. Put in the pot roast. It's okay if it comes up the side of the cooker a little bit. Grind some more black pepper on the top of the roast, then put in the rest of the vegetable/mushroom mixture on top of the roast. Reattach the pressure lid and bring the cooker up to pressure on high heat. Once it gets to pressure, cut back the heat to where it's just keeping the pressure on high. Now, don't do anything for a while. After some time (roughly 45 minutes for a 3 pound chuck roast, 50 or 55 minutes for a 4 pounder), turn off the heat. Don't vent the pressure, but rather allow the pressure to come down by itself. It'll probably take at least 15 minutes to do so. During this time, you might want to make a batch of rice or couscous to catch the juices. Once the pressure is down, remove the lid. Remove the roast to a platter. The juices in the pot will be delicious with no other treatment, but if you wanted to get fancy and strain them you could. Slice the pot roast and serve with rice and the pot juices. PRESSURE COOKER COLLARDS While cooking collard greens on the top of the stove can take a long time, these greens are ready in fifteen minutes. This recipe demonstrates two points: 1) pressure cooking will really shorten the cooking time, and 2) with enough bacon, anything tastes good. 1 bunch collards 6 slices bacon First, cut up the bacon into small pieces and start to cook it over medium heat in the bottom of the pressure cooker. While the bacon is cooking, cut the stems out of the collards; discard the stems and put the leafy part in a bowl of cold water as you de-stem the rest of the bunch. Once all the leaves have been de-stemmed, drain the water out of the bowl. Cut the leaves crossways on a cutting board, putting the cut leaves back in a bowl of cold water. Once the bacon is cooked, scoop the bacon bits out of the pressure cooker, but leave the bacon grease in the bottom of the pot. Allow the bacon bits to drain on paper towels. Drain the soaked collard greens in a colander, but don't be aggressive about removing the water; allow whatever water clings to the leaves to stay on the greens. Put the wet leaves in the pressure cooker. (It'll hiss a little when the water hits the hot bacon grease.) Don't worry if the greens fill the cooker higher than 2/3; the greens will shrink an incredible amount. Close the cooker, put it on high; as soon as it comes to high pressure, cut the heat until it just keeps it up to pressure. Cook on high for about 5 or 6 minutes. Release pressure, toss the collards with the liquid in the pot and the bits of bacon you've reserved. Serve with pepper vinegar or hot sauce of choice. (You can substitute a bag of collards already cut up, and that's convenient; you just rinse them and go. You should, though, increase the cooking time a few minutes, because the cut up collards haven't been 'de-stemmed' and the stem takes a little more cooking time.)...See More
8 years ago- 8 years agolast modified: 8 years ago
sherri1058 -- I thought I posted this before and found it on the WFD thread from May (sheesh -- memory is tanking -- I even wrote about bacon HA!)
Anyways, here it is -- the potato reference is for another dish -- hope the pics aren't too off-putting:)
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Moving on. Dad had hard time eating the grilled corn -- small motor
skills/Parkinson. Last year, I made corn chowder in Instant Pot, so I
picked up some more today. Didn't have leeks, so I used onion/ sauteed
that and garlic in a pan that had the potato. I cut the corn off the cob
right in the IP pot to save another dirty dish. Ready to go Manual 15
minutes (converted 2/3 recipe).
After 15 minutes ~ 5 minutes NPR. Immersion blended right in pot.
I used this recipe Pressure Cooker Corn Soup -- Serious Eats
This is just a solid pressure cooker recipe -- easy, good, not a lot
of hands on time, hard to screw up. The corn flavor is intense and
fresh. It's also a great foundation for different flavor profiles. I've
never used tarragon, don't bother to finely chop onions cause immersion,
don't use fine-mesh strainer cause I like the corn thickness and I'm
lazy. I think it would be great with a pinch of red pepper flakes or,
well, BACON!!!!!And, my Dad can have his corn on the cob, just in a different way!
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CathyinSWPA
sooz thanked cathyinpa - 8 years agolast modified: 8 years ago
Okay, one more because I second blubird's rec cheesecake. This is a picture from my son's phone so I can't crop out the rest of the cookies (college kid showing me his dessert plate of what I sent back) but on there are mini oreo cheesecakes (apple cookies front marble square back) that I've made with those little canning jars. If anyone wants recipe, I'll post later. Have to go run (literally, so I can still read these posts:)
CathyinSWPA
sooz thanked cathyinpa 
8 years agosooz thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m- 8 years agolast modified: 8 years ago
dcarch -- gah! I don't even want to think of that.
This is a WIP/first salvo, but got a two big thumbs up from DS, who is kind of a foodie (albeit, just a taster:) It's also dairy free (check labels before gluten-free/celiac) potato/corn used as thickening agent.
If you have a scale, that's what I used; kind of guesstimated cups. I'm actually going to keep this for my notes.
Corn, Potato, Carrot Cumin Chowder -- Combination Serious Eats Fine Cooking Recipes.
1 Tablespoon Olive Oil
1 Onion chopped (~200 grams)
~ 1/2 Cup chopped green & red pepper (54 grams)
1 1/2 cloves garlic (~5 grams)
pinch of red pepper flakes
4 ears of medium-small corn (~shucked with cob 840 grams)
1 1/2 bay leaves
1/2 teaspoon cumin
~ 1 Tablespoon Tomato Paste (~13 grams) I used a frozen chunk from freezer
~ 3 Cups of Chicken Stock (I used lo-sodium Swansons)
Saute onions and green pepper until soft in Instant Pot. Turn saute button off and add garlic (the pot will still be hot for a bit). Husk corn, break each ear in half. When pot is cooler, cut corn off three cobs in the pot (saves it from flying all over the place). For the fourth one, cut corn off the cob and reserve (~86 grams). Add the fourth cob to pot. Add stock (you want the cobs almost covered or almost), bay leaves, 1/2 teaspoon cumin, red pepper, stir then add tomato paste (I didn't stir after adding tomato paste). Manual 11 minutes (it took 15 minutes to reach pressure).
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While corn stock is cooking,
peel, cut into ~1" pieces a medium potato (about 8 ounces)
peel two carrots (~75 grams) cut into three inch pieces.
Put in steamer basket
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After 11 minutes is up, Quick Release (I do this outside, did not foam). Carefully remove lid, add steamer basket (may have to nudge some of the corn to get it set). I rinse the lid in cold water, reset gasket before replacing lid. Put lid back on, Manual 4 minutes (took only a few minute to come to pressure). When time is up, Quick Release.
Carefully remove lid and steamer basket (you can use a fork in the black handle) and slice the carrots. Remove cobs and bay leaf. Add half of potatoes back into the pot. Immersion blend until smooth. Add:
Reserved corn
Remaining potatoes
Sliced carrots
1/2 tsp cumin
1/2 tsp kosher salt
1/2 lemon juice (mine came out to just under 1 Tablespoon - add under, taste and decide)
Stir and eat.
Notes: I looked all over Pittsburgh for a stinking poblano pepper because that is what was called for in the Fine Cooking, nary a one. If you're familiar with that taste and think it would go, do it. Also, this is not too much cumin, but taste before adding the second amount -- I always find cooking spices are muted when PC'd so added at end. I'm also not a huge salter. This would be so so good with shredded chicken, and I'm thinking lime maybe instead of lemon? DS said yes to all those and then started down the Mexican cheese route. My pics show an additional potato. Don't add it -- but I may consider more carrots next time. Start to finish ~ 1 hour.
Here are some pics:
Maybe could have used a wee bit more stock, but pre-PC
After 11 minutes
This pic shows (an additional potato) in steamer basket on top of cobs
After 4 more minutes, steamer basket removed, pre-immersion
Potatoes added, immersion, carrots, cumin, salt and lemon juice. Not the most glamorous, but the house stayed cool and it tasted really good. If my mom gives it her seal of approval tonight (you know, no filters), it'll be a keeper LOL!
CathyinSWPA
sooz thanked cathyinpa - 8 years agolast modified: 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years ago
- 8 years ago
I'm waving ann_t -- so good to see you posting!!!!
I'm laughing sooz -- I'm not a facebooker either; that said, I so wish this group would have been around when I first started. IT IS A HUGE group, and if you have a problem, I can almost guarantee someone there has encountered it.
Thought I'd post some chickpeas and roasted red pepper hummus. If you want the recipe, let me know. It actually tastes like the old fashioned cheese ball my mom used to make which the kraft pimiento, cheddar jars of stuff? HA Cooked 43 minutes with water and bay leaves.
Also made a Chicken Carrot Stew that Mercury Girl posted in the WFD thread. Highly recommend. Easy and really good. Pics of steamed carrots/potato cooked with the chicken curry broth.
Chicken Stew thickened with just potatoes and carrots.
Oh, and just to keep it real. Audrey did not like chowder LOL! I had a feeling because it wasn't the milky chowder that she was going to have a bit of problem. So four out of five peeps liked it HA! She did like the Cream of _______ Soups-laden King Ranch casserole though:)
CathyinSWPA
sooz thanked cathyinpa - 8 years agolast modified: 8 years ago
- 8 years ago
sooz -- look to Ann_t:)!!!! PS I wish you wrote the following recipe LOL!
You know that chicken stew recipe was really, really good; I'm not sure if I made it more complex by doing it in IP, sooz. It took me an hour start to finish (and that means pretty much cleaned up kitchen) but when I actually wrote out my instructions for my SIL -- I started looking at the stovetop and thinking hmmmm. IOW, dear sooz, that may not be a good first salvo LOL!
Try some chickpeas. I've never soaked chickpeas, cause I never plan accordingly:)
Here's a good visual and in general good website -- https://www.dadcooksdinner.com/pressure-cooker-chickpeas/
Cooked Chickpeas for Hummus
2/3 Cup dried Chickpeas ~ 135 grams dried ~ 280 grams cooked (I always double this and freeze half -- it won't change PC time, just will take longer to come to pressure because fuller)
1 - 2 Bay leaves
(you can add a couple cloves of garlic if you want -- I never do)
Put your chickpeas in pot, and add around 4 Cups of water (enough to cover about 1 1/2" -- the old IP measuring lines were not correct so use cups) I always put in a bit of olive oil because I think it controls foaming, but no one else does.
Manual for 43 minutes (website above uses 45 minutes and that would ensure really good and really done). Let the pressure come down naturally for around 15 minutes (NPR). Release steam. Open lid carefully. Save your liquid.
Hummus (from Smitten Kitchen https://smittenkitchen.com/2013/01/ethereally-smooth-hummus/)
Chickpeas from above (1 3/4 cooked, drained chickpeas saving cooking liquid)
1/2 Cup tahini paste
2 Tablespoons freshly squeezed lemon juice
2 small cloves garlic (we have a garlic intolerance -- can't use, don't miss)
3/4 teaspoon table salt
Approximately 1/4 cup water or reserved chickpea cooking water.
Approximately 1/2 roasted red pepper (or more to taste) MAKE SURE you check for seeds if you're using jarred (sheesh!)
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Smitten Kitchen peels her chickpeas, and you can read her recipe for technique. I have done this, but it was a bit too woo-woo for me:)
In a food processor, blend the chickpeas until powder clumps form, a full minute, scraping down the sides. (I use my immersion blender) Add the tahini, lemon juice, garlic and salt, blend until pureed (I add 1/2 tsp salt and then add to taste at end) With the machine running, drizzle in water or reserved chickpea
cooking water, 1 tablespoon at a time, until you get a thick mixture. Add your roasted red pepper and continue pureeing. Add more chickpea cooking water to achieve the consistency you want. (You may want to add more roasted red pepper or less)Taste and adjust seasonings, adding more salt or lemon if needed. Recommended that you hold off on adding more garlic -- SK
finds that it “blooms” as it settles in the fridge overnight, becoming
much more garlicky after a rest, so that even if it doesn’t seem like
enough at first, it likely will be in the long run.Transfer the hummus to a bowl and rest it in the fridge for at least
30 minutes, longer if you can. To serve, drizzle it with a little olive
oil, and sprinkle it with paprika. Serve it with pita wedges or carrot
sticks.CathyinSWPA
sooz thanked cathyinpa - 8 years ago
sooz - Just two more, I promise LOL! walnutcreek asked for mercurygirl carrot stew, and I thought I'd put here. I also thought I'd throw in the ribs. Since my house is so disorganized, I thought I'd try to be organized on the information superhighway:)
NOTES: This is what I sent to my SIL; he's a great cook, but I really go a bit "in depth" basic:) I put some grams and ounces in parentheses just for him and when I go to make this again. When I do succession type cooking in IP, I always need to rinse my lid to get it to go back on and ensure gasket is properly seated. You may not have to. I also use a towel on release valve when I do a manual release. You may want to check your chicken temp at the end -- I was going for a temp closer to 175 for the whole collagen breakdown thing, but I didn't check. Mine was shreddable, but didn't have the life sucked out of it (ie all flavor in the broth none in meat) Also, this recipe is on the WFD thread and may be quicker on the stove-- this is really good.
Mercury Girl Carrot Stew adapted from Bon Appetit and adapted to IP
Items I used: IP, defatter, steamer basket, immersion blender
2 T olive oil (I used less)
1 lg onion chopped (225 grams)
3-4 carrots chopped (11 ounces)
4-5 potatoes peeled & chopped (1 lb. 11 ounces)
1 T curry powder (hot is good) (I used sweet but can really see hot being good)
1 T cumin
4 c chicken broth (I used Swansons lo-sodium carton)
1 lb boneless skinless chicken thighs cubed (Do not cube)
3 T chopped fresh cilantro (I used parsley - soap people)
Some peas (how ever much you want barely microwaved)
Heat the olive oil and cook onion just until soft on Saute low (you don't have to do this -- but it helps heat the IP). Turn off IP, add 1 pound boneless, skinless
chicken thighs, one carton chicken broth ½ tablespoon of curry, ½ tablespoon of
cumin. Cook Manual High 12 minutes. While that cooks, peel your carrots and cut
into ~ 3” pieces; peel potatoes dice in about 1” pieces. Put them in your steamer basket (or if it's going to be a while, cold water). When IP beeps, let it sit for 5 minutes (or longer if you need to) then release pressure manually. When pin drops, open lid (CAREFULLY:) Put steamer basket in on top of chicken
thighs. Rinse your lid in cold water and
make sure your gasket is pulled toward the middle so its set back in the
groove. Put lid back on Cook Manual 4
minutes, when IP beeps release manually.Carefully take out the steamer basket and remove chicken thighs to plate. Pour broth into defatter (onions will be on top) and let sit for a couple of minutes. Shred your chicken thighs while you wait. Cut your carrots into slices (right on the steamer basket) Pour broth, onions back into the pot, add 1/2 the potatoes, 1/2 the carrots, add 1/2 Tablespoon curry, 1/2 tablespoon Cumin and I add 1/2 teaspoon kosher salt (check for your preferences) Immersion blend taking care not to scratch pot (I tilt, blend and have never scratched) Add parsley and some peas (I used frozen barely cooked in microwave) This is from the fridge, second day -- Mercury Girl said it gets thick and it does:)
CathyinSWPA
- 8 years agolast modified: 8 years ago
Last one, I promise folks:)
I posted some ribs that I made in the Instant Pot and told 2Many I'd share the rub I used. Please note, this may not be for card-carrying BBQ devotees -- it's just a recipe. ETA: This is for baby-back ribs.
Dry Rub
2 Tablespoons light brown sugar
1 Tablespoon Chili Powder
2 Teaspoons Smoked Paprika
1 1/2 Teaspoons Salt (*)
1/2 Teaspoon Pepper (*)
1 Teaspoon Dry Mustard
Rub on spareribs (I also use this to make pulled pork). *** This is
definitely low seasoned -- I usually taste and add -- your mileage ....
Let ribs sit for a bit (technical, I know)Instant Pot
1 1/2 Cups Chicken Stock
2 Tablespoons Cider Vinegar
1 1/2 Teaspoons Liquid Smoke
~ 2 Tablespoons BBQ Sauce
Put liquids in inner pot and place trivet (handles up) in the bottom.
You can cut your ribs into sections of four bones or I just spiraled
them but kept separated. Pressure cook -- Manual 25 minutes if you want
a bit of chew or I go 30 minutes for fall of the bone. Let NPR ~ 15
minutes. Take out ribs and put on foil lined pan. You can defat the
liquid and brush some of that onto the ribs. Brush with your favorite
BBQ sauce (I used one from a man called Ray, aka Sweet Baby -- keeping
it real:) and either grill until charred a bit or broil (watch, cause
they go quick.)
CathyinSWPA
sooz thanked cathyinpa - 8 years agolast modified: 8 years ago
8 years ago
8 years agolast modified: 8 years agoBeen meaning to chime in here, just needed to find a moment : ) I love my IP! I hope you do too, sooz!
So risotto is not hard on the stovetop, but dead-easy in the Instant Pot, and you never worry if it'll come out or not - always good and no stirring until the very end!
IP Mushroom Risotto: 2 person serving first, 4 person in parenthesis.
• 2 tablespoons unsalted butter (1/4 cup)
• 2 Tbs. olive oil (4 Tbs.)
• 1-1/2 cups diced mushrooms (3 cups)
• 1/2 cup chopped onion or shallot (1 cup)
• 1 sprig rosemary
• 3/4 cup Arborio rice (1-1/2 cups)
• 1/4 cup and 2 tablespoons white wine (3/4 cups)
• 2 cups chicken stock (1 quart or 4 cups)
• salt and ground black pepper to taste
• 1/4 cup grated Parmesan cheese (1/2 cup)
1) Select the Sauté function on an electric pressure cooker. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
2) Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
3) Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 15 minutes for pressure to build. May decrease by heating broth in microwave.
4) Tap venting knob to Quick Release pressure, about 5 minutes.
5) Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Serve right away or it thickens.
Step 2 is important : )
Photos for uploading · More InfoETA: Sometimes I add extra veg to mine, like the one below I added asparagus... and apparently on this occasion, quite a few chives!
Photos for uploading · More Infosooz thanked 2ManyDiversions- 8 years ago
IP Meat Balls and Marinara
• ½ lb. ground beef
• ½ lb. bulk Italian sausage
• 1 tsp. salt
• 1 tsp ground oregano
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 Tbsp dried parsley
• 1/2 tsp white pepper
• 1 egg
• ½ cup bread crumbs
• 1 24-25 ounce jar no sugar added marinara sauce (I made my own, but I'm sure if you used Classico or similar brand it'd be good)
• 1 Tbsp. avocado or olive oil for browning
• Fresh basil, for garnish (optional) sub or hoagie buns, Provolone cheese slices
1) In a medium bowl, combine ground beef, Italian sausage and seasonings, egg and bread crumbs. Mix to combine. Roll into medium balls.
2) Turn Instant Pot to Sauté. When pot is hot, add meatballs in a single layer (adding a little oil is optional) Allow meatballs to cook 5 minutes or until browned on the bottom and easy to turn over using a tong.
3) Continue to turn and brown on all ‘sides’ and allow some of the fat to render out of the meatballs.
4) Press ‘Cancel’ and carefully drain some of the fat from the meatballs.
5) Add marinara sauce and stir gently to cover meatballs.
6) Select Pressure, High, and set cook time for 8 minutes.
7) Use quick-release when cooking time is up. Serve meatballs and marinara over pasta noodles, or layer on toasted Italian sub bread with melted provolone, Garnish with a healthy sprinkle of fresh basil, if desired.
Photos for uploading · More Info - 8 years ago
IP Beef Tips: (one of my favorites in the IP)
- 3 tps olive oil
- 1 beef top sirloin steak (about 1 lbs), cubed
- 1/2 tsp salt
- 1/4 tsp pepper (I use more)
- 1/3 cup dry red wine or beef broth
- 1/2 lbs baby portabella mushrooms, sliced
- 1 small onion, sliced
- 2 cups beef broth or stock
- 1 Tbs Worcestershire sauce
- 3-4 Tbs. cornstarch
- 1/4 cup cold water
- Select Saute setting, high heat, heat 2 tps oil; season beef with salt and pepper, brown in batches, adding oil as needed.
- Transfer meat to a bowl. Add wine to IP pot to deglaze, stirring to loosen all those good bits. Return beef to pot, add mushrooms, onion, broth and Worcestershire sauce. Lock lid, select Pressure Cooker, set time for 15 minutes. When done, quick release.
- Select saute function, adjust for high heat, bring liquid to a boil. In small bowl mix water and cornstarch to a slurry, add to IP pot stirring to thicken.
Great of polenta or mashed potatoes.
NOTE: I add red peppers to mine, but have found if I add them at the beginning they just melt to nothing. So instead I set to Pressure Cook 10 minutes, do a quick release, toss in the red peppers, and set it for another 5 minutes, then stir in my slurry to thicken.
Below is what it looks like when the red peppers are to done ; )
Photos for uploading · More Infosooz thanked 2ManyDiversions - 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years ago
Ta-DAAAAAAH!
I had a successful first real recipe experience (boiling water doesn't count) using my IP -- "Ribs a la Cathy" -- simple and delicious! So easy for me when I can follow instructions and see the photos! LOLAM
Tomorrow, a whole chicken!
- 8 years ago
2Many/Sherri -- Risotto was one of the first things I made in the IP! So good! Those meatballs looks so good too 2Many and the beef tips look like pure "comfort on a plate":) And I like that.
Sooz -- I commented on the other post, but it just came to that I think your picture of ribs would make a great bumper sticker!
Sherri -- I'm glad it was a hit, Sherri. And absolutely about mouth feel -- Kenji in that Serious Eats recipe puts it in a blender and then actually strains through mesh strainer. Gah! that would be like silk:)))) Love it. And the smoked paprika is genius!
So, I have Melissa Clark's Dinner in an Instant from the library. I made her Smoky Barbecue Chicken. It is really good as is -- I want to make it again and maybe change a thing or two.
If anyone wants the recipe, let me know and I'll post it.
- Took 2 1/2 lbs boneless, skinless chicken thighs and seasoned with 1 teaspoon of kosher salt.
-- Mixed up her barbecue sauce and put in IP
Cooked in IP to what she calls a "paste" I cooked mine for about 7 minutes (from fridge) and it was more like a gel -- turned it down to low a couple of times because I was concerned about burning. Also, my IP really concentrates the heat on the outer circumference of pot.
Put in chicken thighs, stirred 15 minutes NPR ~ 15 Minutes
Was curious, checked internal temp on thermometer about 190 (wide eyed emoji) expecting all the flavor to have been sucked out and we'd basically be chewing bbq flavored cotton balls. Shocked when I snuck a piece and it was tender and nicely, albeit a bit muted, flavored.
defattted -- cause I just do. And everyone needs to have an ULTRA close up of chicken fat LOL!
Was supposed to reduce sauce/simmer till thickened in IP. I gave it about 10 minutes and that was that. It never really thickened, although it tasted like a good au jus. Shredded chicken with unthickened sauce that my son and I were dipping (again HA!)
Wanted to also share that a few pieces look like they got a little "done"; things can sometimes scorch in IP, and I was concerned about this. Top piece def darker than bottom, but I didn't have any scorching. Just an FYIFinal pic -- son couldn't wait till we got buns nor to melt the cheese obviously:) On a bagel
Consensus -- has potential, very good. Chicken was extremely tender and sauce good. Next time (and there will be one) will add additional barbecue sauce (looking for just a bit more punch), maybe sheet pan with a quick broil for some charred pieces.CathyinSWPA
sooz thanked cathyinpa - 8 years ago
- 8 years agolast modified: 8 years ago
Okay, the yogurt saga aka Goldilocks tasting. I used to make IP yogurt all the time several years ago; can I remember the details? Not a chance/like reinventing the stinkin' wheel. Except half way through I remembered I did this at night:)
A good reference is https://www.hippressurecooking.com/video-how-to-make-yogurt-in-instant-pot-duo/ (if you happen watch the vid, do not immediately cap your warm yogurt and put in fridge. Sheesh, Let it cool first. Aside -- the way she says "yogt" cracks me up.)
Anyways, I digress. I did not scald milk in IP. To me, it's more work than on the stove and the goal is I want this finished. Scalded 6 cups to 180 degrees (clipped thermometer, stirring occasionally), cool to 115 (I pour in two stainless steel bowls -- cold water underneath to cool quicker) Would you look at that:) Took about 40 minutes total.
Put trivet (handles up) in IP, with 1 Cup of water. I used chobani, original plain non-fat greek for my "starter" and put about 1 1/2 teaspoons in the bottom of each jar, filled with 1 1/2 Cups of scalded milk then whisked well. These just barely fit, and I had to move them a bit to get lid on. Pressed the yogurt button, and it started its 8 hour program (you can adjust time to get tarter or less tart). *** ETA you may want to dedicate a gasket to dessert/yogurt dishes so that you don't get yogurt tasting like Barbacoa:)
End of 8 hours, we have this. But looks can be deceiving. Was thick, but once you stirred it was like a smoothie -- goal was a soft frosty thickness. So ....
I was going to drain it for a couple of hours. Shocking, but I fell asleep. Woke up the next morning to this, basically yogurt "mascarpone" (not that I've ever had mascarpone, but one can imagine) Have to tell you, I kind of liked this;)
Took some of the whey (drained liquid) and added it back in to get this:
DS "food styled" this:)
Very good consistency and tartness not as tart as greek chobani. Goldilocks? Just right:)
Will give another whirl with replication as goal. Interesting, jasdip brought up cost. Need to calculate if this is less expensive. The 5.3 oz chobani cost $1 at Walmart. If others have made yogurt, please chime in with your ideas, results, etc.
CathyinSWPA
sooz thanked cathyinpa - 8 years ago
Last one for the day, I promise:) Will post barbacoa and salisbury steak meatball recipe tomorrow, if I have time)
Split Pea Soup
This is just my general recipe; my mom who is persnickety loves this. All of these are general amts, except peas and liquid. Also a caveat, you may want to add a wee bit of olive oil to control foaming. I don't do this and have never had a problem, but I don't want you to tell me about Mt. Vesuvius of green peas. I had Mt. Vesuvius with barley LOL!
~ 8 oz chopped ham (1/2 pieces -- you can keep some out to add at end if you want)
~ 2 Cups of onions diced
~ 2-3 Stalks of celery diced
~ 3 Whole carrots, peeled cut into 3" pieces
6 Cups of Liquid -- I use 2 Cups of ham stock (made in IP from ham bone) 1 1/2 Cups Chix broth and 1 1/2 Cups water
16 oz of split peas (I use goya -- picked over and rinsed in colander)
8 shakes (HA!) of smoked paprika
1/4 teaspoon of dried thyme
Pinch of red pepper flakes (I go small)
I don't saute anything, just put it all in and stir. I don't notice onion/celery once cooked, but if you want, you can saute. Manual for 10 minutes, natural release for about 10-15 minutes (or longer). Release with towel over vent just in case of foaming. You can salt at the end -- I always wait in case my ham stock/ham is salty. I've also added soy sauce, but would never admit that to my mom LOL! I also remember putting in bay leaves, but didn't have any. You all know what flavor profile you want:)
Pic after 10 minute release
Removed carrots, sliced and returned to soup. The soup is initially thicker on bottom -- needs stirred to distribute and to incorporate vegetables.
Makes a boatload that can be frozen. If you make and improve, let me know:)
CathyinSWPA
sooz thanked cathyinpa - 7 years ago
- 7 years ago
cathyinpa