Instapot... What's cookin

Discussion in 'The Mainboard' started by pacey, Dec 18, 2017.

  1. dblplay1212

    dblplay1212 Well-Known Member
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    Where?
     
  2. cutig

    cutig My name is Rod, and I like to party
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    Fuck it sold out
     
  3. terf

    terf Well-Known Member
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    Made this tonight. Used breast instead of thighs because that's what I had. Also ate it on some quinoa instead of tortillas.
    Holy shit is it good. I thought for sure that fish sauce was going to ruin it, because that stuff smells like swamp ass, but adding the cilantro balanced it out perfectly.
    Added to my arsenal.
     
  4. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    Fish sauce is amazing. Asian food the GOAT
     
  5. terf

    terf Well-Known Member
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    You don't think it smells terrible by itself though?
     
  6. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    Doesn't smell great but not terrible. And it's not meant to be consumed solo :idk:
     
  7. TimJimothy

    TimJimothy Well-Known Member
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    Smells absolutely horrific, but is great used in recipes.
     
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  8. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Fish sauce is the jam. I’m all about that umami
     
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  9. rv12

    rv12 Cowabunga
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    well you're used to trash smells.
     
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  10. Illinihockey

    Illinihockey Well-Known Member

    Can't use fish sauce but made the recipe before and it was popular.
     
  11. cutig

    cutig My name is Rod, and I like to party
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    Aside from that awesome looking chicken chili, any other favorites?
     
  12. mal630

    mal630 Well-Known Member
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    Got the 6 quart on Amazon for 58. Really excited. Have cooked with friends before and made pork chile verde that was incredible as well as a great bolognese.
     
  13. Illinihockey

    Illinihockey Well-Known Member

    The Barbacoa recipe posted in here is really good
     
  14. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    I forgot that one wasn't actually pressure cooker specific. I saute some of the Vegetabkea first, add the chicken in and like 1/3rd cup of broth, then pressure for 15 minutes, remove chicken, blend sauce
     
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  15. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    For stuff like this, you remove chicken, blend sauce, shred chicken (it's going to be hot as fuck), add chicken back
     
  16. Illinihockey

    Illinihockey Well-Known Member

    When I have to brown chicken thighs before cooking, it constantly is sticking to the bottom of the pot and I have to work to get it all off with a spatula. What is my dumb ass doing wrong?
     
  17. Joshuam2107

    Joshuam2107 SUH DUDE
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    Not adding oil?
     
  18. Joshuam2107

    Joshuam2107 SUH DUDE
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    That chicken adobo recipe sounds like dinner tonight...
     
  19. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    Are you using any oil?
     
  20. Illinihockey

    Illinihockey Well-Known Member

    Ya usually grapeseed or olive
     
  21. TimJimothy

    TimJimothy Well-Known Member
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    Shit always sticks to the bottom of my instant pot when I try to brown in it too. It's stainless steel...not very good for nonstick stuff. So I usually brown in cast iron, then transfer to pot.
     
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  22. 34

    34 just gonna send it
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    Picked up the 7 in 1 6 quart version on Amazon Prime day so going to be putting a few recipes ITT to the test
     
  23. White Tajh Boyd

    White Tajh Boyd National Championship Team
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    In general with stainless steel you need to heat the pan while it is dry. Then add your oil and let the oil heat up. It should be shimmering and not smoking, or the pan is too hot. Then you add the meat. If the temp of the pan and the oil are just right it won't stick. If it does stick at first just let it do its thing and brown. You can nudge it to check, and it will release from the pan when it's ready. Instant pot or a stainless frying pan would work the same way.
     
    #127 White Tajh Boyd, Jul 18, 2018
    Last edited: Jul 18, 2018
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  24. White Tajh Boyd

    White Tajh Boyd National Championship Team
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  25. Joshuam2107

    Joshuam2107 SUH DUDE
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    Can confirm chicken adobo recipe is damn good
     
  26. Constant

    Constant Meh
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  27. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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  28. Constant

    Constant Meh
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    Saving that for a weekend / kid visit.

    The recipe I'm planning is aimed right at the wife's wheelhouse. And since I occasionally also aim right at the wife's wheelhouse....
     
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  29. Constant

    Constant Meh
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  30. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    making it right now
     
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  31. Constant

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    The entire Upstate smells like steamed poblanos.
     
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  32. Arkadin

    Arkadin MY FAVORITE MEAT IS HOTDOG
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    It's so good. I add more jalapenos but it's crazy. I'm a pretty good cook with almost every tool available but that simple recipe always crushes it
     
  33. Constant

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    I struck out finding Cubanelle peppers so I threw in a yellow bell pepper I had on hand. Also had a leftover corn on the cob so I stripped the corn and threw that in too.
     
  34. Illinihockey

    Illinihockey Well-Known Member

    I eat a shit ton of hot sauce, going to try to make my own. What would you estimate the weight of the peppers you used was. Can't really take a gallon ziplock bag to the store and start filling it up. Also, what kind of vinegar did you use?
     
    #138 Illinihockey, Jul 23, 2018
    Last edited: Jul 23, 2018
  35. mal630

    mal630 Well-Known Member
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    If you missed the amazon deal they are apparently on sale at walmart.com today as well.
     
  36. ButchCassidy

    ButchCassidy Still Champs of 2015
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    picked mine up yesterday. gf doesnt think we needed it since we already have multiple crock-pots. cant wait to make her eat her words!
     
  37. White Tajh Boyd

    White Tajh Boyd National Championship Team
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    Just plain white vinegar.

    They were frozen so hard to say on the weight. I didn't really pay attention, but I would guess at least 1 pound. My plan was to just throw everything in there and test the heat level when it was done, then I adjusted everything to my taste (consistency, heat level, salt, etc). I removed the stems but kept all the seeds.

    I would start at 1 pound of peppers though if you're looking to be exact. That seems to be a typical starting point for most recipes. I'm sure there are some pressure cooker/IP recipes for hot sauce you can follow or base it from.

    Several ways to adjust consistency and heat level afterwards if needed. Reducing on the stove. Blending in more liquid or veggies/fruit/peppers as needed. Etc.
     
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  38. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    that honey garlic chicken recipe that was posted in here a while back is incredible. I’ve made it like 3x the past 10 days
     
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  39. Illinihockey

    Illinihockey Well-Known Member

    I was going to try 1 lbs habenero, 1/2 lbs jalapenos.
     
  40. White Tajh Boyd

    White Tajh Boyd National Championship Team
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    I'm terrible at guessing how much that would be. I should have paid more attention but I just dumped them in.
     
  41. Illinihockey

    Illinihockey Well-Known Member

    I'll let you know when I superbly fuck this up.
     
  42. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    how about re-link it
     
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  43. Rebelution

    Rebelution I'm not superstitious but I am a little stitious.
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    Also, I made it last night and it is pretty tasty.
     
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  44. White Tajh Boyd

    White Tajh Boyd National Championship Team
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    Ultimately you can't really fuck up the end product. When you open the IP and blend it the first time you might have something too hot or not hot enough, but you can fix that.
     
  45. Pharm

    Pharm Right Handed
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    How much was this thing on prime day, I walked by one at Walmart for 58 dollars
     
  46. laxjoe

    laxjoe Well-Known Member
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