- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 9/4/19 at 6:46 pm to hungryone
Snagged a 8qt Ninja Foodi Deluxe, ready to see what it’s about and can it save some time, due in Friday says FedEx.
Posted on 9/4/19 at 7:39 pm to hungryone
Verdict: After 35 mins of high pressure and a natural cool down, the beans were definitely still underdone. So, I’m trying another 10 mins on high. Meanwhile, I’m eating buttered riced cauliflower for dinner. Lol.
Posted on 9/5/19 at 8:36 am to hungryone
Put some Costco frozen chicken thighs in the insta with some seasoning, broth and white wine. In 25 minutes you'll have some tasty chicken. Incredibly easy.
Cleanup is pretty easy as well, but you need to store it with the lid upside down, as it retains the smell of what you just cooked no matter how well you clean it.
Cleanup is pretty easy as well, but you need to store it with the lid upside down, as it retains the smell of what you just cooked no matter how well you clean it.
Posted on 9/5/19 at 9:19 am to Skillet
I made a really great indian spiced rice to go with some chicken tika masala last night.
1 cup of brown rice
1 onion, sauteed in the IP
1/2 tsp turmeric
1 cinnamon stick
1 tsp cumin seeds
1 tsp of curry powder
1 cup of chicken stock
Saute the onion in a little oil, then turn off the heat and add all spices. Add the broth and scrape any stuck bits (if any). Rinse the rice well and add to IP. Cover, and cook for 22 minutes on medium pressure.
Came out awesome.
1 cup of brown rice
1 onion, sauteed in the IP
1/2 tsp turmeric
1 cinnamon stick
1 tsp cumin seeds
1 tsp of curry powder
1 cup of chicken stock
Saute the onion in a little oil, then turn off the heat and add all spices. Add the broth and scrape any stuck bits (if any). Rinse the rice well and add to IP. Cover, and cook for 22 minutes on medium pressure.
Came out awesome.
Posted on 9/22/19 at 12:01 pm to hungryone
Instant pot adventures continue; presently cooking four boneless skinless chicken breasts from frozen for 10 mins at high pressure to shred for chicken salad.
Gonna try to adapt the urad dal recipe from the new Dishoom cookbook this afternoon. Orig recipe calls for a 4-5 hour cook. Whew.
Gonna try to adapt the urad dal recipe from the new Dishoom cookbook this afternoon. Orig recipe calls for a 4-5 hour cook. Whew.
Posted on 9/22/19 at 12:34 pm to hungryone
quote:
Okay, I'm about to drop $100 at WallyWorld on an Instant Pot ultra 6 qt....tell me why you like your Instant Pot & your favorite dish you make in it. (I'm buying it mostly to pressure cook meats, beans, and to make egg bites.)
The 6 qt is too small for meats like a roast
Look for a larger oval one
ETA: This is the one you want
LINK
If you can shop around I think you can find one cheaper than on this amazon link.
This one also has sous vide functionality in addition to being a better size for doing meats and such
This post was edited on 9/22/19 at 12:36 pm
Posted on 9/23/19 at 5:29 am to hungryone
I have one. It makes an awesome dust catcher.
Posted on 9/23/19 at 6:20 am to hungryone
quote:
boneless skinless chicken breasts from frozen
I've never been able to make good chicken breasts in the thing so let us know how it goes.
Posted on 9/23/19 at 6:46 am to TigerGrl73
I was going for plainly cooked chicken to turn into spready chicken salad. 1 cup chicken broth, sprinkle of Penzeys justice seasoning, frozen breasts (two to a frozen chunk), 12 mins on high pressure with 5 mins cool down then pressure release gave me a nice texture. Soft, but not falling to shreds.
Posted on 9/23/19 at 8:29 am to hungryone
No....I didn't like mine...
Posted on 9/23/19 at 3:58 pm to hungryone
boiled peanuts in about 4 hours. No pre-soak required. Amazing.
Posted on 9/24/19 at 12:47 pm to bagboy333
I cook 5 lbs of jumbo boiled peanuts in the pressure cooker (not instapot)in 35 minutes plus cool down time.
Posted on 9/26/19 at 3:19 pm to hungryone
I just got a 8 quart for the same price. They came way down in price because cook essential pressure cooker got lawsuits for them exploding when opening.
Posted on 9/26/19 at 3:24 pm to cajunangelle
quote:
I just got a 8 quart for the same price.
Oh, I missed that deal.
But I'm probably gonna make shrimp biryani in my Instant Pot this evening. I'm getting ready to go on an Indian Instant Pot cooking binge.
Posted on 9/26/19 at 8:26 pm to hungryone
Pot roast in one hour. Get the biggest one you can.
ETA:... And this is an old thread
ETA:... And this is an old thread
This post was edited on 9/26/19 at 8:29 pm
Posted on 10/26/19 at 9:50 am to hungryone
I guess cook essentials had a glitch where a part didn't seal it and a lady opened her pot and was burnt. Just always be careful opening....
I need new recipes for InstantPot...
I need new recipes for InstantPot...
Posted on 10/26/19 at 3:41 pm to cajunangelle
I’ve been making egg bites once a week, substituting ricotta cheese for the cottage cheese most recipes specify.
Tastiest thing I’ve cooked so far was a cheesecake. It easily had the best texture of any cheesecake I ever baked. Very fluffy.
Tastiest thing I’ve cooked so far was a cheesecake. It easily had the best texture of any cheesecake I ever baked. Very fluffy.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News