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Discussion in 'The Mainboard' started by pacey, Dec 18, 2017.
ALL GLORY TO INSTAPOT
Did you go to a different register or just take the receipt and start the return process?
I used it twice, it completely burned my food both times. Also I seem to remember a problem with the glass cover or something like that. I remember having to buy a new one after using it the first time.
I returned it shortly after that, bought a crockpot for like 10% of the price and haven't had one issue with it.
Operator error, should've returned your cooking skills imo
I thought so too after the first time--after the second it was obviously fucked up.
Good craftsman always blames his tools
luckily my wife is a natural kitchen bitch.
link to a good one
i still havent given my mom any christmas gift ideas for me
I made Barbacoa in my Instant Pot last night for tacos. Twas tasty:
3-4 lb beef bottom round roast or chuck roast cut into 3 inch chunks
2 tbsp coconut oil (or canola, or grapeseed)
1 large onion quartered
5 garlic cloves
1 tbsp chipotle powder (I used 2 whole chipotles in adobo)
1 tbsp cumin
1 tbsp dried oregano
1 tsp chili powder
2 tsp sea salt
1/2 tsp ground black pepper
1 cup beef broth or bone broth
1/4 cup apple cider vinegar raw and unfiltered
1/4 cup lime juice
Fresh cilantro for garnish
Set Instant Pot to Sauté setting and heat 2 tbsp of coconut oil for a few minutes.
Add beef to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
Leave the beef in the Instant Pot and turn it off.
Combine the rest of the ingredients, except cilantro, in a blender and blend until smooth.
Pour the sauce over the meat, close the lid, and cook for 60 minutes on high pressure.
Release the pressure and open the lid. Take out the meat, shred it with 2 forks, and return it back into the Instant Pot.
Stir, sprinkle with cilantro, and serve as taco meat, in a burrito bowl, etc.
kitchen bitch is not the preferred nomenclature. Culinary-American, please.
Wife made black eyed peas in the pot today turned out really good.
I did too. Took damn near 2 days.
One to soak , one to cook ...
No soak when using the insta pot. I think it took one hour total
Made carnitas in the instapot this weekend - was pretty great
Made a roast sunday. Got frustrated as hell because it kept telling me that my instant pot was overheating. I'd turn it off, stir everything, and added some more liquid. Kept shutting down. Finally transferred everything to a big bowl and saw the issue. I browned the roast in the instant pot prior to attempting to put it under pressure. I've done that in the past with no problems, but this time was different. Apparently I got some clingers on the bottom of the pot during that browning that I didn't scrape up. That, combined with a thick liquid being used and tons of veggies resulted in the bottom of the pot getting a coating of gunk on it that ended up burning to the pot. Cleaned/scrubbed it off, dumped roast/etc back in and plugged away like normal. Turned out great. You know, like something you could eat off of a flipflop. Out of bounds. Bomb.com. Flavortown. Off da hook. Ok I'm done.
Have this every 2-3 weeks, it's awesome. Have it over some basmati or jasmine rice and an asian medly (carrots, peas, water chestnuts, broccoli, etc.).
after giving up trying to decide which instapot to buy for the wife for christmas, she now wants one and I think I'm gunna get it for Valentines day for her
so which one do I get?
Just ordered mine today from Amazon. Can't wait.
It's green chili chicken night at the crib
been on team instant pot for a couple years now and ive had especially good success with these 2 instant pot-specific recipes
corn soup: http://www.seriouseats.com/recipes/2015/08/pressure-cooker-corn-soup-recipe.html
i also make mississippi roast and quinoa (set to 1 minute high and then natural release) once a month or so when i dont feel like cooking shit
cant believe i havent done this, will be doing this week for sure
its delicious, enjoy
ive been wanting to make some tortillas recently so this would be the perfect excuse
add some extra japs imo. then just
i wish i had like a 20 quart instant pot for real so i could freeze a bunch of green chile chicken
Update: its delicious
Making this now. I don't have a hand blender for step 2. Any suggestions?
Do you have a regular blender
Yep. Wasn't sure if that was going to blend it too much.
Nah just pour it in there
Yeah. That shit was good. The spicy kick was perfect. I'm watching my girlish figure so I just ate over cauliflower rice instead of on a tortilla. Will definitely make again.
Making this on Friday night. :bartscott:
Anyone have any other go to recipes?
I made ribs and pork roast in my pot. They both came off so good. The ribs require baking afterwards, but the roast was perfect. Doing another one today.
Could you share the pork roast recipe please? I've been trying to find a good one. TIA
This is the one I used
Made this for lunch today
This kills at my house. Made it a few times and its always a crowd pleaser.
Have a cornstarch allergy in my house. Have you ever tried making it without steps 8 and 9? Or does it look serveable before steps 8 and 9?
You can totally make it without adding the cornstarch, that really just thickens up the sauce. But the flavor is exactly the same either way.
This recipe is really, really easy and my family loves it. I use boneless so my kids don't complain. I put it on the meat setting for 14 minutes.
Made hot sauce today
I didn't really follow a recipe but based it on a sauce I've made before. I had about 3/4 of a gallon ziploc bag of a mix of habenero, jalapeno, and cayennes in the freezer from last year's garden. Put them in the IP with ~2lbs of carrots, two large onions, two orange bell peppers, 1 head of garlic, all rough chopped, and a few pinches of kosher salt and a little vinegar to start.
12 min on high and then did a full natural release. Blended it with an immersion blender and thinned it out a little with carrot juice. Adjusted vinegar and salt to taste.
i may copy you and do something similar. ive got a gallon bag taking up too much space in the freezer with about 20 random varieties, none of which have enough to make a sauce on their own
You don't have to worry about the spice level too much to start with. You can use the carrot juice or whatever equivalent you use to tame it if you need. Since I was just winging it, I planned on blending in some apple pieces to make it chunkier if I had to thin it too much but it didn't need it. Or you could roast some carrots separately for the same purpose.
Wife made Garlic Lemon Chicken with Aspargus and Jasmine rice last night. It's the first time we used the InstaPot and she loved it.
3 chicken breasts
1 tablespoon garlic
Instant pot is 40% off today. Someone sell me on getting one, I feel like I want one but I also got the anova today for $69
I love mine