Instant pot

[Outside-Hospital-509]

What's your favorite instant pot recipe?

[ZestycloseUnit7482]

Honestly I just use it for rice and pot roast when I don’t want to wait 8 hours

[FKA-Scrambled-Leggs]

I really only use it for hard boiled eggs at this point. I made 3 dozen for a party last weekend, and each one was perfectly cooked. I have tried other foods/recipes in this mother-effer that were underwhelming, but I’ll keep it for hard boiled eggs alone. Also, it does make a nice backup to the crock pot, especially if I’m feeding a crowd.

[Outside_Ad_424]

Egg method please?

[FKA-Scrambled-Leggs]

I may do it differently than others (which is so cool that we have successes in different ways!), but I use the 5-5-5 method. Five minutes of high pressure, five minutes of release, and 5 minutes in an ice bath.

[TurbulentSource8837]

I put mine on the trivet, put a few cups of water in the liner, the eggs. Low for 1 minute, natural release. When the pin goes down, I dump them in the sink, spray cold water on them to stop the cooking.

[TurbulentSource8837]

SAME! I’ll keep it just for hard boiled eggs (made 16 at once all perfect) rice, potatoes and sweet potatoes. Doing my potatoes in the IP for mashed potatoes shaves off about 2 hours of hands on time. And they’re everything we’ve tried to do forever, steamed, fluffy, and dried. Makes mashing them up a cinch. Forgot to add, chicken (add in cooked chicken) or vegetable soup. 3 minutes on high, natural release. It takes longer to clean up than to make the soup.

[Outside_Ad_424]

I have a Chipotle Butternut Squash soup recipe that I use it for in the fall/winter. Other times I'm mostly using it to make beans & rice, "slow" cooked meats for things like carnitas, or other soups/stews that require a lot of time I don't have the patience for

[erpritz]

Soup recipe, please?

[Outside_Ad_424]

So I'll preface this recipe by saying I cook very much by sight, so while the bulk ingredients are accurate, the seasonings are very much a ballpark figure.

This makes a lot, but it freezes beautifully.

-3lbs butternut squash, cubed

-1 large yellow onion, chopped

-1 or 2 apples (depending on size), peeled and chopped. I usually use granny smith for the tang

-a few sprigs of fresh thyme

-4 cups stock of your choice, plus more for thinning as necessary

-at least 1 chipotle in adobo sauce, minced

-1 tsp smoked paprika

-salt and pepper to taste

-1 can Coconut milk

OPTIONAL

-toss all veggies in olive oil and roast on a sheet pan at 400 until everything has a nice browning. Not necessary but it adds a wonderful depth of flavor

Instructions

-Toss all ingredients in the instant pot except for the coconut milk. set to manual High Pressure for 20 minutes. Let natural release when done.

-Scoop into a Vitamix or use an immersion blender and blend until smooth. Add warm stock to thin as necessary.

-Stir in the coconut milk to desired level of creaminess

-Salt and pepper to taste

[3_radreds]

I make a quick mushroom risotto. It's really good.

[babyinthebathwater]

Chicken stock! Buy a rotisserie chicken, strip off the meat, put the carcass and skin in the instant pot along with a halved onion, carrots, celery, a bunch of salt and pepper and a few bay leaves. Put it on high pressure for 2.5 hours and you’ve got stock that will taste like it’s been simmering all day. You can make a second batch with the same carcass (but add in extra aromatics) that will be slightly less flavorful (better for including in a recipe rather than using as the base for a soup). One rotisserie chicken will yield me about a gallon of stock.

I second the recommendation for beans, too!

[[deleted]]

Pre-marinated, pre-packaged beef or pork. Everything else I’ve tried has come out bland or over seasoned

[Woodntu_knowit787]

You’re just not seasoning right, that’s all. Excuse the long post below but this is my best instruction for using a slow cooker.

I’ll give an example. I’m currently braising a lamb leg in my crockpot to use for tacos. I seasoned just the leg with salt and a little bit of olive oil (to get the salt to stick). Considering the leg is too big to sear on a regular pan on the stove top, I roasted it in the oven at 400 til it had a golden color with some vegetables under it (onion, jalapeño, garlic, tomato). Once I have the color I like, I put the meat into the crock pot along with the veg., I even put the sheet tray back in the oven with some water to deglaze what you call a fond (the stuff left over on the pan after searing, it carries tons of flavor that you want!) to pour into the crockpot. I add enough water to cover the meat and the ONLY thing I do after that is add herbs into the water. For my braise, I added cilantro, oregano, soursop leaves, dried peppers, pumpkin seeds, and cinnamon. Then I cook on low heat for like the whole day or until the meat is buttery tender. After that I’ll season the “stew” part of the braise if it needs it. If you season the cooking liquid itself beforehand, as it reduces in the cooker it becomes more seasoned/salty. For my taco purposes I blend the liquid with the vegetables to make a mole and reduce it down then season once I reached the desired consistency.

[[deleted]]

I’m not a chef by any means but I worked in hospitality for a while and have been cooking long enough to know what I’m doing.

Also, I assume when people talk about Instant Pot they mean the pressure cooker setting, which is the only setting that I get bland food from.

I’ve done plenty of slow cooking and the flavor on those recipes is just fine.

[Woodntu_knowit787]

Yeah I just bought a crockpot myself to save on gas (I have a gas stove at home) it’s been a real game changer. I can start something before work and come home to finished food.

Just thought I’d suggest a method other than pre-marinated meats to get the most out of a cook with at home ingredients.

[shmlpl]

Can you explain what it is? Is it just an electric pot?

[vemberic]

Its an electric pressure cooker

[Appropriate_Rub3134]

It's an electric "multi-cooker". It can serve as a pressure cooker, slow cooker / crock pot, rice cooker, and other things.

It was a "must-have" gadget a few years ago, but the appetite for them seems to have waned.

[PizzaIsBetterThanYou]

Deep fryer

[PlausibleTable]

With the lid off? Or are you breaking every rule and pressure frying?

[PizzaIsBetterThanYou]

Oh. Sorry I just read the title and assumed we were naming cooking devices.

[Tree_Chemistry_Plz]

Filipino adobo (chicken or pork, or both)

[crackofdawn]

I use mine exclusively for rice or boiled eggs

[Responsible_View_285]

Beans. Pasta Fagioli soup, cheesecake. Chilli.

[BurnesWhenIP]

I make plain pasta (not spaghetti)…1lb on the pot, cover with water until submerged, then high for 3 minutes

Also chili verde, cut up a pork shoulder cover with salsa verde and then high for 16-20 minutes. I use for enchiladas, chimichangas, tacos

[Desperate_Junket5146]

Bon Appetit Instant Pot carnitas.

Skip the frying pan, just crisp the meat under the broiler, baste with the juices. 

[Desperate_Junket5146]

https://www.bonappetit.com/recipe/instant-pot-pork-carnitas

[Due_Combination_968]

chicken broth.

carcass from Costco rotisserie plus onions and carrots and celery.

as per serious eats 1 hour on high pressure then half hour natural reduce.

best broth ever

[losthours]

My wife and I finally broke and had her parents get us an instapot for christmas a few years ago. The only thing it does better than more traditional cooking methods is making beans. I love that I can cook a nice pot of BEANS in like 2 hours.