Happy successes with my new Instant Pot!
8 years ago
After my initial foray into boiling water (yay! success!), last night, I made "Cathy's Ribs" or Ribs a la Cathy (BIG success!), followed by a Hong Kong egg custard from Amy and Jacky's site (yummy success!). Amy & Jacky's
Today, I made a whole chicken. Here's a photo of the chicken cooling off (it's very tender), and the broth cooling a bit in the IP. I'm going to de-fat the broth and add veggies and bones and a bit of lemon juice and pressure cook it again for my take on bone broth.
Gosh, I sure like my new toy! there are some more recipes I plan to try that were posted on my earlier thread. Earlier thread
Here are some photos of the food that was mentioned above.
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Comments (10)
8 years agoRelated Discussions
My Citrus trees are quite happy in plastic pots, are yours?
Comments (31)Hi, Mike Thanks. It's been pretty busy weekend. My three kumquat trees (all in different variety ) have different metabolism... one is blooming like crazy, one just woke up and figured out it is time to start new grow, one is dying. Green Leaves drop and twigs die back. I searched up in internet, the symptom is not for any disease or pests, it is the root rot. This made repot decision easier. I just repotted this kumquat into gritty mix. Although it continues to loose leave and twig, but hopefully it will recover soon. This is my unknown named kumquat from China with very sweet fruit. I hate to loose it. My meyer lemon has few baby lemons on it and still puts out new growth. I am excited to see the lemons grow into larger size. My local grocery store had season end sales. The bark mulch I use for my gritty mix and 511 are on sale for $1 /2cf. I stock up a lot of them and stack them up to decompose a little more. This past weekend, I mixed big batches of 511 and gritty mix. Repotted my jasmine sambac "Grand Duke..." which just finished flowering. This was a cutting given to me last year from friend of mine. Mine survived over the winter pratically a stick, but started new grow this spring. My friend's plant died in winter so I need to grow my jasmie large enough to give him some cuttings. Moved all my Brugs. into 511 mix. They are all very happy, no more droopy leaves in the afternoon. I potted aout 1/4 of my plants with Gritty/511 in plastic. I am happy to recycle those plastic pots. I am a little heitate to move all plants into either 511 or gritty mix. I am evaluating the pros and cons. The gritty mix and 511 will reduce water retaintion , improve air circulation therefore less chance of root rot and improve root system and thus healthy plant. But it creats another problem... fertilizer and water waste. it is also harder to manage the fertilize timing. Every time I water/fertilizer the gritty mix/511 most of water with fertilizer in it come out at the bottom, which all goes to waste. It makes nearby grass grow much faster and greener than my plants. In winter time, when all the plants are inside, I must have a deep saucer under each plant in order to catch excess water....See MoreInstant Pot
Comments (20)A pressure cooker isn't best, or even good, for everything. As far as meats go, I think that a it is best for those meats/cuts that generally take a long time to cook. So I'd more likely use it for a stew or short ribs than a chicken breast. I'm not sure what your inlaws were cooking in it, d_gw, but I don't notice any difference in texture between a pressure cooker beef stew and one cooked the traditional way. We are pretty serious cooks, and use our pressure cooker (not an instant pot, but another brand of electric) mostly for beans, soups and stews. And hard boiled eggs, for the reason someone mentioned above. For soups, it is really amazing to be able to make a complex-tasting stock in no time, or a soup that tastes like it has been simmering all day in a matter of minutes....See MoreSanta came early! Instant pot! Tips?
Comments (21)Nancy - freezing a loaf bread / muffins to then seal in a vac bag isn't so easy for me. I don't have the space in the freezer to put on a pan and slide into the freezer. I see pioneer woman doing that - but she has a big one and it usually has an empty shelf for her to slide it. preplanned I'm sure. my little frzr space is jam packed with lots of things I don't even recognize anymore. am thinking of dumping it all out and starting over. I do freeze bread slices. I can fit 3 slices into a baggie and then put all of those into a gal size freezer bag. I put waxed paper between the slices. comes in handy when I've run out of bread and really want some toast but haven't been to the store. I'm about to do that again with the half loaf I have out, before it gets too old. while in W today I took time to check a few things. 1 was the size of a whole chicken. I only have a 3 qt iP. but I didn't have my tape measure with me to measure them. will have to put it back in my purse and measure their chickens on my next trip. I saw a 5 lb one and it looked like it'd be too big. I have read of people using even a 3 lb chicken in the iP. will look for one of those next time and measure it. I also looked at their FS machines. they had 1 for about 60.00 - it looked small and basic (my speed). and they had one that was about 170.00. It was huge and looked very complicated. I just need a small basic one for the little I'll do. I guess every 5 yrs isn't so bad when you're really using it continually like you must do. I don't think I'd need to use it more than once or twice a month for a few things. 2 chicken breasts can last me a month to 6 wks. I might be using more now since I started sharing it with my furgirl. I usually cut a chicken breast into strips and then put 3-4 strips in a baggie and roll it up after each strip and put all the baggies into a freezer bag. that way they don't stick together and I can just pull out 1 strip at a time. 1 strip is usually enough to make chicken salad for 1-1.5 sandwiches for me and I only eat half a sandwich for a meal. I can pull out just 1 to chop into rice and veggies for a meal. I usually put maybe 3 chopped up into chicken noodle soup. I'm not a big meat eater....See MoreHow steamy does the Instant Pot's immediate area get?
Comments (12)I have had enough water damage to the walls in my house I was concerned about the steam as well but it is okay. I set my IP on the counter with the vent aimed so it shoots over the kitchen sink with no cupboards or items above the steam. The venting steam is not all that much. If you cook meat it is adviseable to natural release for 15 minutes, vegetables vent right away because they will over cook. I cook vegetables like broccoli, brussel sprouts for 0 minutes, quick release and they come out perfect, any longer they are mush. Rice - equal ratio water to rice for 4 minutes, fast release. Brown rice a bit longer....See More
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