Official Instant Pot recipe thread

I dont do red beans in a croc pot

I think he is talking about a pressure cooker.

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Instant Pot

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I went a COMPLETELY different direction with this than everyone else, got really excited, and then started crying when I realized it was about something else.

We talking spice here?

This is the red bean recipe I used. She can't spell "Mardi," there was too much liquid (and I pureed a lot of beans to thicken), and it needed more spice, BUT the cook time was right, imo. So tinker with it.
LINK


Anyone successfully make an easy to shred roast? Cook times are all over the place on recipes I see. I did do a chuck roast for 90 minutes which sounds crazy long but it did shred, just not as easily as if I had used a crockpot.

I'm still learning. I've just cooked pork loin twice. Way too much water.

I'm on a low low low sodium kick so it is tough seasoning things at the moment.

Both times the pork was tender enough to cut with a fork, so I do see myself using this a lot once I figure out seasoning / water / timing issues.

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You need very little water since none of the water evaporates

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The manuals pretty much state minimum of 1 cup.

I've seen some sites state they use 1/2 cup but don't try this at home.

When you toss in an onion, that thing is all water so that increases the fluid a lot.

Its "chili"

I can't recommend the America's Test Kitchen cookbook for pressure cookers enough. Their recipes work perfectly.

One of my favorite is to put in some chicken breasts with about half a taco seasoning packet and a can of rotel. Add a little more water and cook under high pressure for 20 minutes or so. When done remove chicken and shred (easy to do with a hand held mixer) return to pot and mix into liquids. If there is too much liquid you can turn setting to sautee and let it cook down. Great for chicken tacos, burritos, enchilads, salads, etc. I also use it for chicken spaghetti.