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Old 01-30-2017, 03:34 PM   #57
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Good advice..

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Originally Posted by AWCHIEF View Post
I cook my IP ribs for 18 minutes with a 10 minute NPR. Place in pan and slather BBQ sauce on both sides. Put under broiler for 8 minutes each side. In my smoker it takes 12 hours, in the Volcano Grill about 3.
I understand the smoker...I have both the Green Egg, and a Trager currently; also have the Volcano (which I love also for camping!) I tend not to use a broiler much, but that is a great suggestion! Next time I will have to try if I can't get my grill going.... I did add the liquid smoke to my sauce, along with some smoked paprika...did a decent job for homemade sauce!
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Old 02-01-2017, 05:47 PM   #58
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FYI Instant Pot makes the NY Times:

https://www.nytimes.com/2017/01/31/d...ttom-well&_r=0

On Amazon Prime Day last July, 215,000 IPs were sold! In one day!

The hardest part of watching that video, and reading the success stories here, is the growling of the stomach wanting to taste the various dishes.
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Old 02-01-2017, 07:13 PM   #59
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wherrywillie,
No, we haven't cooked in the IP while under way. Just at the campsite. We haven't considered cooking under way since the IP cooks so quickly. Its just nice to have the option to use it on battery/solar when boondocking.

Doug
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Old 02-03-2017, 10:57 AM   #60
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My IP had already arrived at my campground when I got here yesterday, and first order of business this morning was to rearrange my lower kitchen cabinet to make it a living space.

It is not chili red, as advertised, but its' brushed stainless and black self still looks very nice, and like it belongs.

It seems really big for this little rig, but it's just my eyes adjusting to it ...definitely not more space than the appliances I replaced it with, but the biggest, bulkiest item I have ever had in here.

And so, I have put a large chicken breast and several chicken thighs in there, frozen, a can of RoTel with green chiles, a bit of salt and some smoky paprika chipotle seasoning mix that I had.

I set it for 20 minutes, as I want it falling apart done.

Cooking now, and couldn't have been simpler.

Maggie
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Old 02-03-2017, 11:18 AM   #61
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It could have used perhaps 5 more minutes, starting with frozen chicken, but it came right apart and tastes delicious.

I'm going to love how fast this is...no need for thawing or much planning ahead at all, you can have what you want, when you feel like having it.
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Old 02-03-2017, 12:28 PM   #62
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What time is dinner and what will you be making for the Super Bowl
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Old 02-03-2017, 12:56 PM   #63
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It was very good, in a tortilla with some cheese, tho 5 more minutes would have made the breast meat a bit more tender, but not bad for my first effort.


Maggie
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Old 02-09-2017, 07:30 PM   #64
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Made this tonight in the Instant Pot. Really good! Really simple and quick. Should be a great recipe for on the road.

http://www.pressurecookrecipes.com/p...sta-bolognese/

The recipe says 4 servings. I made half. It was probably enough for 4 servings for us, maybe three generous servings for hungry people so the whole recipe is probably more like 6 servings. We didn't have penne so I used farfalle. We didn’t have the tomato paste so I used a 14 oz. can of tomato sauce and added a cup of chicken bouillon. I figured that combination was equivalent to the one in the recipe. Doubling that should work out fine for the whole recipe and it minimizes the chance of the paste burning as is mentioned in the recipe. It turned out perfect. Just follow the note that says make sure the pasta is covered with the sauce.

30 minutes start to finish.

Al
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Old 02-10-2017, 04:25 AM   #65
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As a "newbie" to Instant Pot, I recently did a review on my blog so I thought I'd share it here. http://www.streamingairheads.com/instant-pot-review/ Enjoy!
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Old 02-10-2017, 04:28 AM   #66
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Quote:
Originally Posted by Al and Missy View Post
Made this tonight in the Instant Pot. Really good! Really simple and quick. Should be a great recipe for on the road.

http://www.pressurecookrecipes.com/p...sta-bolognese/

The recipe says 4 servings. I made half. It was probably enough for 4 servings for us, maybe three generous servings for hungry people so the whole recipe is probably more like 6 servings. We didn't have penne so I used farfalle. We didn’t have the tomato paste so I used a 14 oz. can of tomato sauce and added a cup of chicken bouillon. I figured that combination was equivalent to the one in the recipe. Doubling that should work out fine for the whole recipe and it minimizes the chance of the paste burning as is mentioned in the recipe. It turned out perfect. Just follow the note that says make sure the pasta is covered with the sauce.

30 minutes start to finish.

Al

I really like the ability to cook the pasta with other ingredients right in the IP...no separate pan, boiling, draining the water, etc.


Maggie
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Old 02-10-2017, 05:30 AM   #67
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I really like the ability to cook the pasta with other ingredients right in the IP...no separate pan, boiling, draining the water, etc.
Maggie
We do this all the time with traditional cooking methods and pots. You just have to get the quantity of water/broth right, so that the dish is the right consistency after cooking. Cooking the pasta in the same vessel means all its nutrients and flavor stay put, and the overall flavors blend nicely.

For instance, the stew etc. recipes in the Dutch Oven thread can often be modified so that uncooked pasta and rice can be added early on, for a one-pot "Not Instant" delight, on the propane cook top which does not require 120 volts. Takes a little longer, but who's in a rush while on the road again?



PS -- One benefit of the Instant Pot is indeed that you can set it and forget it, once the dish is all assembled. Very convenient vs. a stove top simmer which requires monitoring, although the oven bake path is fairly safe. Reading all the success stories with the Instant Pot sure gets the mouth watering!
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Old 02-10-2017, 05:47 AM   #68
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I have used that method on occasion, but I am liking this item for traveling because of its use of electricity, space, convenience and time efficiency.

I don't look to buy one of these for home, where I have an oven, full stovetop and a lot more room.


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Old 02-15-2017, 07:25 PM   #69
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Guess I'm the devil's advocate here, but when a local chef was asked about the IP, he said it was an insult because "food should be made love to -- slowly, with a lot of passion."

I tend to agree with that assessment.
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Old 02-15-2017, 08:21 PM   #70
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Quote:
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Guess I'm the devil's advocate here, but when a local chef was asked about the IP, he said it was an insult because "food should be made love to -- slowly, with a lot of passion."

I tend to agree with that assessment.
I think both techniques have their place. I like to cook and enjoy the process, but sometimes you just want something good and quick. I wouldn't cook a good steak in the InstantPot; Chinese and Thai should be done in a wok, and a Brisket should be smoked for 8 hours or more with Mesquite, but tonight's InstantPot chicken and rolled dumplings hit the spot.

Al
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