i usually just come up with a new blend each time pick whatever veggies you want in your risotto and saute them until they're sweated salt/pepper/garlic powder pour in 4cups chicken stock pour in 2 cups rice close lid and set timer for 6 minutes after it cooks add some butter, lemon zest, and shredded parm, some more salt&pepper to taste eat edit: i use low sodium chicken stock, and use little salt, but i'm not a big salt guy
Made this the other day. Turned out ok, but I’ll probably switch back to my slow cooker recipe. https://www.allrecipes.com/recipe/258468/beef-stroganoff-for-instant-pot/ Also planning on making this recipe this weekend https://www.seriouseats.com/recipes...re-cooker-chicken-black-bean-stew-recipe.html
3 tablespoon olive oil 1 onion diced 1 medium carrot sliced into circles or diced 2 heaped cups of sliced mushrooms 2 tablespoon lemon juice Sea salt and pepper 4 gloves of garlic diced 1 cup quinoa 1 cup veggie stock 8-10 cherry tomatoes put oil in pot and hit sauté Add onion and carrot cook for 2 mins Add mushrooms cook for 4 minutes more Add lemon juice, salt, pepper, garlic stir it all together Add quinoa and stir it in then add stock Add tomatoes over top cook on high pressure for 10 mins Let natural release for 5 mins before release
this one is super easy and I like it a lot with some hot peppers mixed in: creamy kale pasta put on sauté and add olive oil 2 minced garlic cloves sauté until brown Add 2 cups chopped kale 1 big teaspoon paprika, sauté until wilted Add 4 cups water Teaspoon of salt 16 ounce whole grain spaghetti high pressure for 5 mins while that is cooking out in a blender 1 cup cashews 1 cup water 2 cups chopped kale 1 lemon juiced blend that all up quick release and then pour in the sauce you made and stir it all up together
Has anybody used an airbfryer lid for an instant pot? I keep ordering them but I can't find one for an 8 qt pot
I am a terrible cook, but see some on sale on Amazon today. Thinking about getting this as a Christmas gift for my mom as she has been wanting one. What features are the most important? These things are pretty amazing, they can do so many different things I don't know where to begin with what features I should be looking for. This one looks pretty great, but I don't know if it's missing some great feature or not. Any help would be greatly appreciated!
Alright fellas, thinking about getting rid of the regular instapot and upgrading to this air fryer/pressure cooker/convection oven joint. Anybody have any experience? Would be nice to get rid of our slow cooker and the instapot and have one appliance. https://www.williams-sonoma.com/m/p...-toaster-oven/?pkey=s|instant pot air fryer|6
It doesn't have a pressure cooker setting, so you'd be keeping your instant pot. However, you'd get a toaster oven/air fryer/food dehydrator.
We don’t have a ton of countertop and storage space, which is our main concern. My wife is gone a lot for work, so it’d be nice to have some smaller for cooking for myself. Our oven also sucks ass.
https://www.adventuresofanurse.com/zuppa-toscana-olive-garden-copycat-instant-pot-soup/ I make that a lot and it's fucking delicious. I leave out the bacon.
https://pinchofyum.com/instant-pot-coconut-tandoori-chicken made this for the second time last night. Did it via slow cooker on my Instapot tho. So good.
I might be buying my dad an IP for xmas. He isn't very kitchen savvy. Does anyone have a IP cookbook they especially enjoy?
After getting the Instant Pot last year and using the hell out of it, my wife and I decided to jump in on the air fryer craze as well. That thing is freaking great too. Do we even have an air fryer thread? I looked for one a few weeks back and didn't see any jump out at me.
$50 8qt 12/20 ends https://www.target.com/p/instant-po...0518&afid=Slickdeals_LLC&ref=tgt_adv_xasd0002
Ok so I read this entire thread over the weekend to get geared up for the Xmas break and different meals to cook in the IP. Tried the green chili chicken last night, and although tasty, it was super watery. Used some arrowroot to thicken it a little but it was still pretty runny. This normal? Seems to be the case with just about all IP meals.
I wouldn't say I run into a watery problem with the Instapot. Agree, let it natural release or put it on saute and cook it down.
didn’t add any liquid as the recipe didn’t call for it. I did let the natural release go for a good bit but didn’t go all the way because I was getting hungry. I’ll give it another go because it was tasty, and just try and be more patient with the natural release.
Did this with the slow cooker feature, but can also be done via instapot. So good https://smittenkitchen.com/2010/01/southwestern-pulled-brisket/
https://kristineskitchenblog.com/instant-pot-chicken-noodle-soup-stovetop/ Think I'm going to give this a whirl today. Any chicken noodle soup secrets?
I took a deer roast out of the freezer earlier, wasn't sure what to do with it - and now this may be it. roast, carrots, potatoes, onion, garlic anything else in there?
Been putting this to good use over the last couple of weeks, trying to make as many freezer meals as possible for easy lunches and dinners. I think my favorite recipe right now is a frozen chicken burrito. Couldn’t be easier and make 15-20 burritos at a time https://ifoodreal.com/instant-pot-chicken-burritos/ Also made in the last two weekends Turkey chili Potato soup Sausage and Navy bean soup Chicken noodle soup Italian sausage and tortellini soup our freezer is packed it’s fantastic. Going to make more burritos this afternoon and them a couple other recipes (not sure what yet) next weekend
chicken noodle freezer last week before I made the sausage and bean, Italian and tortellini, and chicken noodle
it’s linked there at the bottom. It was delicious. Probably my favorite of the soups that I made the last two weeks. I used about double spinach and tortellini than called for and I think both those worked