It wasn’t that much work really. I just made the actual soup/broth. Bought Sun Noodles and cooking a piece of pork doesn’t take long.
Just got one of these. Going to initiate myself into this thread this weekend by making green chili with chicken.
If you like spicy, throw in a couple more serranos. (or other chiles of choice) Recipe is tremendous, but is fairly mild.
Turned out pretty good. Should have used more lemon and less Italian seasoning. Was good, but tasted more like Rosemary Chicken. Chicken was super juicy though, which means the instapot did what I wanted it to do. Can’t wait to cook on it again. Thinking about some kind of fish tonight
I cup water, 8 eggs on rack. 5 mins pressure, 10 min natural release then ice bath. Shells came off perfectly.
Yea I do 1 cup water, 5 minutes, then natural release another five minutes. For soft boiled I’ll do three minutes then five natural release.
Yes Natural release means letting it depressurize itself after cook time. Might or might not be fully depressurized by then, so still so a manual release b4 opening.
I had done 5 min release previously. Went 10 this time and got much better shelling result from fresh eggs, which can be a problem
This is fantastic turkey chili. I would probably not add salt next time and do 2 minced jalapeños instead of 1. Little more heat and little less salt would be perfect. Still really good though
Enjoying my second bowl of the green chicken chili right now, added a couple extra jalapeños to give it more kick.
For any Jewish instapots this brisket is great. Made twice with excellent results both times. https://thisoldgal.com/pressure-cooker-friday-night-shabbos-brisket/ Also love cooking whole chickens. Basically tastes like a rotisserie chicken and it's great.
Whole chickens are great. Then throw the carcass in the pot and make some amazing stock in 40 minutes
Although if you have the ability I would suggest doing it outside because we had to do some odor eliminating spray and burn candles to get the crab smell out of the apartment afterwards.
You won’t regret it. I wish we used ours more, but we’re lazy and don’t like going to the store for all the ingredients lol
Made it tonight for the first time. Added a Hungarian and Serrano for some extra spice and it’s perfect.
I went with 2 jalapeños, 1 habanero, and 3 serranos. Perfect heat. Aside from that, I followed the recipe. I think it would really benefit from some lime juice and more than a “large pinch” of salt. I’ll season the chicken with salt and pepper before, add more salt and some black pepper, and finish with some lime juice.
http://instantpoteats.com/instant-pot-pork-chops-mushroom-sauce-keto-gluten-free/ Eating this now. Good shit.
I liked it and it was really good leftover. I would cut the salt in half and add half another jalapeño for my taste. Even if you didn’t want a little more heat(didn’t have much at all) still knock the salt down. Better than my traditional beef chili I used to make.
Totally agree on the lime juice; I also add some Roasted garlic base from Better than Bouillon. When its time to blend, I also throw in a half a can of cannellini beans, they'll release the starch and really tighten it up, then had 1.5 cans along with the shredded chicken back into the pot to warm up all together. Top notch all around.
https://www.meatloafandmelodrama.com/instant-pot-creamy-chicken-pasta Added more chicken, mushrooms, and a few cloves of broccoli.