Happy successes with my new Instant Pot!
sooz
5 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.
Featured Answer
Sort by:Oldest
Comments (10)
sooz
5 years agoRelated Discussions
The secret to my success... And it'll make Ken and Paul happy!
Comments (4)Actually, I am in zone 6b according to the new zoning chart. I was told this yesterday when I called Hilltop Farms. I am right in the heart of the ozarks... The ground by me is super hard and rocky, mostly stone. I do have an oak tree that provides all the shade for my hostas. I have no idea how it grew there? The ground around it is basically stone and rocks! I keep them in pots for a variety of reasons... I can move them as I please. I can control pests better and they look pretty up on my patio and they will look pretty on the hosta display when I have it. The neighbors I have that plant hostas in the ground do not do well at all. There hostas maybe survive a couple of months but they get eaten or too much sun or not enough nutrients in the soil, whatever. But, basically I am a pot head! LOL!! This picture was taken last summer of my neighbors failed hosta that got fried. Is this not tragic? I hope that answers your question!...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 MoreMade boiled eggs in my instant pot tonight!
Comments (21)My information about methodology comes from Cooks Illustrated, a source I've respected and subscribed to for over a decade. The folks there take a scientific and iterative approach to understanding the science of what happens with processes applied to food. Here's their summary. Note they found using a pressure cooker was slightly less consistent in outcome than steam or boiling water. Directly from their article about their experiments: Science: Blame the Membrane Most cooks assume that when an egg is difficult to peel, it’s because the shell is sticking to the egg white. But it’s the membrane between the shell and the white that’s really the problem. When an egg is very fresh or when it’s cooked slowly, the proteins in the white bond to the membrane instead of to one another, and the membrane becomes cemented to the white and impossible to peel away. The solution: Plunging the eggs directly into hot steam, which causes the egg white proteins to denature and shrink, reducing their ability to bond with the membrane....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
Related Stories
CONTAINER GARDENSHappy Houseplants, Happy People
Potted plants add life and beauty to a room. Learn easy ways to keep them healthy
Full Story
DECORATING GUIDESHouzz Call: Share Your 'Happy Accidents'
If any of your home decorating successes have happened by chance, we'd like to hear about it
Full Story
HOUSEPLANTSOrchids 101: Slipper Orchid Success
If you don’t already love Paphiopedilums, learning how to grow them with ease might change your mind
Full Story
LIFE12 Steps to a Happy Teen Bedroom Makeover
Let teen design spirit shine while enjoying bonding time, with these mutually agreeable makeover ideas that don't compromise on style
Full Story
GARDENING GUIDESThe Secret Formula for Grouping Plants in a Pot
Designing a gorgeous container garden is easy once you know this simple rule of thumb for composition
Full Story
HOUZZ TOURSHouzz Tour: A Modern Garden Pavilion Sprouts Up on an Ex–Pot Farm
This compact Dallas house now connects to its leafy surroundings in a gorgeously irreproachable way
Full Story
DECORATING GUIDESHouzz Tour: Happy Days Are Here Again in a Miami Apartment
The colors of Biscayne Bay, an owner’s fond memories and the groovy spirit of the 1970s inspire a bright redesign
Full Story
MY HOUZZ11 Houseplant-Happy Dining Rooms
These homeowners have made their dining rooms a visual feast of cactuses, fiddleleaf figs, succulents and other plants
Full Story
MY HOUZZHouseplant-Happy Home in Philadelphia
See how these first-time homeowners created a lush green retreat
Full Story
HOUSEPLANTSHow to Keep Your Gift Plants Happy After the Holidays
Yes, you can keep your poinsettia, amaryllis, cyclamen and other gift plants alive and blooming for holidays to come
Full Story
Lars/J. Robert Scott