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Instantpot/Pressure cooker uses

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December 09, 2024, 06:12 AM
AKSuperDually
Instantpot/Pressure cooker uses
Lots of bone broth/stock. Nearly everything we cook has a scrap that can be made into stock. After I've pressure-cooked it to death, we feed the solids left to the chickens.

From there...we use the stock/broth to make:

I usually use rice (most of the time, I use a rice cooker for white rice), risotto, pasta, beans, hummus, and chili.

Other uses pretty regular:
-Yogurt
-Shredded meats: (pulled pork tacos, millions of variations of shredded meat tacos), Kahlua Pulled Pork
-Chili....an instant pot makes chili quickly. I like to throw a cheap roast in, beans, tomatoes, beer...spices and in about an hour you have amazing chili.

I've done some light canning in it, but it isn't recommended. It was fine for a small batch of something already cooked that I just wanted to store longer. It would be fine for canning anything waterbath style.

We keep two in the kitchen, and I bought another small one for the coach. Awesome on the road. Drive down the road and dinner is ready when you stop. As for two in the kitchen, since I presoak beans by type (all are a little different in the first presoak step), running two at once lets me get 4 to 5 different types of beans ready to cook in about an hour. Also, since doing a lot of wheat berry/wild rice rissoto as a side dish, it's nice to have a second for the meat.


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"The trouble with our Liberal friends...is not that they're ignorant, it's just that they know so much that isn't so." Ronald Reagan, 1964
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"Arguing with some people is like playing chess with a pigeon. It doesn't matter how good I am at chess, the pigeon will just take a shit on the board, strut around knocking over all the pieces and act like it won.. and in some cases it will insult you at the same time." DevlDogs55, 2014 Big Grin
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December 09, 2024, 09:45 AM
mark60
quote:
Originally posted by irreverent:
quote:
Originally posted by mark60:
Whole oat groats for my breakfasts, rice, and lately chicken marsala.

Recipe for the Marsala, please?


I've been using this one. https://instantpot.com/blogs/recipes/chicken-marsala
December 09, 2024, 10:38 AM
sreding
we don't use ours that often - Meat usually comes out with much less flavor and a tougher texture than other cooking methods and the cook time isn't reduced all that much to make it worth it for us.




I reject your reality and substitute my own.
--Adam Savage, MythBusters
December 09, 2024, 01:07 PM
kkina
^I find that a great sauce is critical to meat coming out well. Otherwise, you're right, a more conventional cooking method would be better.



ACCU-STRUT FOR MINI-14
"Pen & Sword as one."
December 09, 2024, 01:26 PM
thumperfbc
quote:
Originally posted by sreding:
we don't use ours that often - Meat usually comes out with much less flavor and a tougher texture than other cooking methods and the cook time isn't reduced all that much to make it worth it for us.


That’s interesting to me… I find meats tend to come out better in the IP… maybe I stink at traditional methods!

I’ve realized, though, that if it is a fatty meat (chuck, pork shoulder) I usually cook in the IP. If it is a lean meat (tritip, rump roast, pork loin) I get far better results doing sous vide.

Cone to think of it I don’t really cook meats any other way, absent finishing sous vide on a frying pan or grill.

Sometimes I’ll cook burgers or sausages on the grill, but really that’s about it. I don’t ever roast anything anymore.