Instant Pot

[Lily&Me]

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.

[urnmor]

What time is dinner and what will you be making for the Super Bowl

[Lily&Me]

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

[Al and Missy]

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

[streamingairheads]

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!

[Lily&Me]

Originally Posted by Al and Missy

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

[OTRA15]

Originally Posted by Lily&Me

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!

[Lily&Me]

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.


Maggie

[Fly at Night]

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.

[Al and Missy]

Originally Posted by Fly at Night

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

[AWCHIEF]

Originally Posted by Fly at Night

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.

Again this is a case of not having to be one or the other. Use what works for you, or not.

[Fly at Night]

Every pot has a lid...or not.

[AWCHIEF]

Originally Posted by Fly at Night

Every pot has a lid...or not.

I do have a couple of odd ball pots with no lids.

[urnmor]

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."

Again this is a case of not having to be one or the other. Use what works for you, or not.

Two very interesting comments and I happen to agree with both. However if one loves to spend time in the kitchen cooking and baking as I do the Instant Pot gets minimal use and I suspect will continue to get minimal use. The Instant Pot is quick add the ingredients and then go watch TV or read a book.

On the other hand spending time making and cooking your food in an open pan or on a grill allows one to taste, add spices as needed, enjoy the aroma of the food as it cooks and for me just enjoy the moment that you are going to put something very special on the table.

In either case do it with a smile with loud music playing and a glass of great wine in your hand.

[urnmor]

Every pot has a lid...or not.

If you are referring to the Instant Pot it comes with a cover, however, you can buy a second glass cover if so desired.

As to other pots not all come with covers such as a Lodge frying pan, however, many covers do additional duty and fit more then one pan. If your covers have migrated to places unknown (some of mine have and you want to cover a pot use aluminum foil or even a plate but I don't recommend a plate if it is going into the oven or if you are not going to be around to watch it as it might crack.

[gypsydad]

Originally Posted by urnmor

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."

Again this is a case of not having to be one or the other. Use what works for you, or not.

Two very interesting comments and I happen to agree with both. However if one loves to spend time in the kitchen cooking and baking as I do the Instant Pot gets minimal use and I suspect will continue to get minimal use. The Instant Pot is quick add the ingredients and then go watch TV or read a book.

On the other hand spending time making and cooking your food in an open pan or on a grill allows one to taste, add spices as needed, enjoy the aroma of the food as it cooks and for me just enjoy the moment that you are going to put something very special on the table.

In either case do it with a smile with loud music playing and a glass of great wine in your hand.

Guess there are a few thoughts on your post here; with Instapot, you can easily put together a complete meal like a roast or beef stroganoff, set it and forget it, while drinking the wine, making love, and/or watching TV. You can enjoy the dish after, and know it is "done" to perfection...without watching it...tender meats for example...but the spice....oh the spice is important to get it right;..... and that goes for the Instapot also!

[AWCHIEF]

Another plus for Instant Pot that I have found is easy clean up. The pot liner is of quality double bottom stainless. I sear and cook rice in mine. In many pots that can be a bear to clean. So far the IP just wipes clean with green pad, soap and water.

[Wild Child]

Hi All - just wondering what size IP folks are using for their AS travel? I ordered and received mine from Amazon - it's the 7qt version and it seems huge!
I walked it over to our trailer to check out where I can store while on the road and it only fits in the coat closet of our 25' FC. Not sure I want to store a cooker with our clothes.
Thinking of returning it for the smaller one, but before doing so I would like opinions to help me decide.
Would love to try it out this weekend - but if it's going back, I won't be able to.
Thoughts on which size? 5qt vs 7qt?
Thanks!

[AWCHIEF]

WC, I have the 6 gt. 7 in 1. Agree it it takes up a large footprint also. If they made 4 qt. I think it would be a better fit for on the road.

[james.mileur]

Our pot has 12 cup max in the pot, we love it, it replaced my wife's favorite 6 quart crock, and it fits perfect under the shirt tails in the closet. Get the silicone lid in addition to the glass, we use both all the time.