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Started By
Message
Let's talk about pressure cooker recipes
Posted on 7/13/16 at 11:44 am
Posted on 7/13/16 at 11:44 am
The Instant Pot was Amazon's number one selling item in the US yesterday. I know that several posters, including myself, bought one. I doubt I'm the only one who has zero experience with pressure cooking or Instant Pots. With that being said...
Where do you find your recipes? Someone mentioned the America's test kitchen pressure cooker cookbook yesterday. What are some other worthwhile cookbooks and websites? What are some of the more original things you do with yours? What are your staples? What tips/tricks/advice can you lend to a new user?
Hopefully this fosters some good discussion and everyone enjoys their purchase
Where do you find your recipes? Someone mentioned the America's test kitchen pressure cooker cookbook yesterday. What are some other worthwhile cookbooks and websites? What are some of the more original things you do with yours? What are your staples? What tips/tricks/advice can you lend to a new user?
Hopefully this fosters some good discussion and everyone enjoys their purchase
8
Posted on 7/13/16 at 11:50 am to SW2SCLA
Bought this one yesterday. Not sure if it is really good but reviews were favorable
Posted on 7/13/16 at 11:55 am to SW2SCLA
I use 'Pressure Perfect' by Lorna Sass.
You need to pay attention to what size piece of meat will fit in your pot. Ours is 11 1/2" diam and will hold a 10 lb boston butt or small whole turkey.
We like to smoke pork, beef, poultry etc on the cool side of the grill for a while and finish in the pressure cooker.
We also make all kinds of stocks and boil ~ 5 Lbs of peanuts in 35 min.
Cooks very fast and makes meats super tender. Your heating with 15 psig wet steam vs dry heat on a grill or in the oven. We use ours a lot.
Posted on 7/13/16 at 12:18 pm to SW2SCLA
follow this Barbacoa recipe, except go for 45 minutes at pressure instead of 6 hours in the crock pot.
Posted on 7/13/16 at 5:53 pm to SW2SCLA
Interested in this as well.
Posted on 7/13/16 at 6:06 pm to Politiceaux
One of my favorites is very simple:
Shredded chicken for tacos:
4 frozen or thawed chicken breasts
I can of rotel
about 1 half can of water
half a taco seasoning packet or add in your own cumin, chili powder and garlic powder. I add my own to control the salt content.
Salt and pepper to taste.
Add all ingredients and put on high pressure for 10-12 minutes depending on size of chicken. I usually do 12 to be safe, have not had any issues with overcooking the meat. If it is not done you just put the lid back on and put on high pressure another few minutes as needed.
When done shred the chicken and return to pot. If there is too much liquid then set to sautee and cook out the extra liquid. Check for seasoning.
A helpful tip: I shred my chicken using a handheld mixer. Works like a charm and I don't have to take the chicken out of the Instant Pot at all.
Shredded chicken for tacos:
4 frozen or thawed chicken breasts
I can of rotel
about 1 half can of water
half a taco seasoning packet or add in your own cumin, chili powder and garlic powder. I add my own to control the salt content.
Salt and pepper to taste.
Add all ingredients and put on high pressure for 10-12 minutes depending on size of chicken. I usually do 12 to be safe, have not had any issues with overcooking the meat. If it is not done you just put the lid back on and put on high pressure another few minutes as needed.
When done shred the chicken and return to pot. If there is too much liquid then set to sautee and cook out the extra liquid. Check for seasoning.
A helpful tip: I shred my chicken using a handheld mixer. Works like a charm and I don't have to take the chicken out of the Instant Pot at all.
This post was edited on 7/13/16 at 6:07 pm
Posted on 7/13/16 at 9:47 pm to SW2SCLA
I also bought an instant pot. Someone in the thread yesterday recommended the Americas Test Kitchen book and overall it looks pretty good. Strangely, with a 4.3 star rating on +400 reviews, the first five "most helpful" reviews were all under 3 stars. It made me curious if there was a campaign against the book to promote bad reviews r if the good reviews were inflated.
This post was edited on 7/13/16 at 9:47 pm
Posted on 7/14/16 at 7:30 am to SW2SCLA
What kind of time am I looking at for a pot of red beans with this ting? Chuck roast?
Posted on 7/14/16 at 7:46 am to Politiceaux
quote:Using that barbacoa recipe above, I seared the roast first, then pressured it for 45 minutes.
Chuck roast?
Posted on 7/14/16 at 7:53 am to Politiceaux
I usually cook red beans in a stove top P2 cooker for 45 minutes after a one hour soak in hot water.
Works out perfect.
Works out perfect.
Posted on 7/14/16 at 8:25 am to lsupride87
Turkey and Black Bean Chili from Dad Cooks Dinner blog. This was delicious. I used only 1 lb. of turkey and more vegetables.
That blog has some other good ones. He is a big Instant Pot fan.
Boiled eggs: 1 cup water. Put eggs on the trivet. Pressure for 7 minutes, then leave lid on in keep warm mode for 7 more minutes. Dunk in ice water.
I usually can't peel an egg for shite, and they end up looking horrible. No patience. But I've done this version three times, and the eggs slip out like the shells were greased.
Chicken and Chickpea Masala from Kenji at Serious Eats. Darned good. It says cook on high pressure for 15 minutes, but I found it needed 10 more to get the dark chicken fully done.
Chicken Tinga
Great for tacos, enchiladas, or whatever. Can't recall where I found this.
3 chicken breasts
Salt & Pepper
Cumin
Herdez Tomatillo Verde Cooking Sauce
Dry brine the chicken with S&P and cumin for an hour or so.
Put chicken in Instant Pot and add about 4 spoonfuls of cooking sauce. Can add ½ cup water, but I think it's not necessary as the chicken seems to produce liquid.
Pressure for 20 minutes, then keep warm mode for 5 to 10 minutes.
Shred chicken with forks. Stir in the rest of the cooking sauce.
That blog has some other good ones. He is a big Instant Pot fan.
Boiled eggs: 1 cup water. Put eggs on the trivet. Pressure for 7 minutes, then leave lid on in keep warm mode for 7 more minutes. Dunk in ice water.
I usually can't peel an egg for shite, and they end up looking horrible. No patience. But I've done this version three times, and the eggs slip out like the shells were greased.
Chicken and Chickpea Masala from Kenji at Serious Eats. Darned good. It says cook on high pressure for 15 minutes, but I found it needed 10 more to get the dark chicken fully done.
Chicken Tinga
Great for tacos, enchiladas, or whatever. Can't recall where I found this.
3 chicken breasts
Salt & Pepper
Cumin
Herdez Tomatillo Verde Cooking Sauce
Dry brine the chicken with S&P and cumin for an hour or so.
Put chicken in Instant Pot and add about 4 spoonfuls of cooking sauce. Can add ½ cup water, but I think it's not necessary as the chicken seems to produce liquid.
Pressure for 20 minutes, then keep warm mode for 5 to 10 minutes.
Shred chicken with forks. Stir in the rest of the cooking sauce.
Posted on 7/14/16 at 8:31 am to BigB0882
quote:
4 frozen or thawed chicken breasts
quote:
put on high pressure for 10-12 minutes
Seriously?! This alone will makes it worth the money IMO
Posted on 7/14/16 at 10:57 am to SW2SCLA
I get a bunch from Pintrest as well as a group on facebook called: InstantPotCommunity
I've made this recipe 3 times now and everyone loves it:
Pressure Cooker Potato Salad
I've made this recipe 3 times now and everyone loves it:
Pressure Cooker Potato Salad
This post was edited on 7/14/16 at 10:58 am
Posted on 7/14/16 at 11:47 am to BigB0882
quote:
A helpful tip: I shred my chicken using a handheld mixer. Works like a charm and I don't have to take the chicken out of the Instant Pot at all.
I've been using our Kitchen Aid stand mixer to shred all kinds of meat. Paddle attachment and on low speed. Takes about 30 seconds to have shredded chicken, pulled pork, etc. I wish our handheld hadn't broken. Tossed it a few years ago.
Posted on 12/8/16 at 7:04 pm to brgirl09
I have made the best beef stew, chili and Jody's RBNR. I love my pressure cooker.
Posted on 12/8/16 at 7:24 pm to cajunangelle
You need to check your high pressure pop off valve.
Posted on 12/8/16 at 7:57 pm to Ole Geauxt
Meh. Insta pot only goes to 11 psig. Real pressure cookers go to 15 psig. That's 10 deg F cooler for the Insta Pot, so real
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