I love my Instant Pot!! I am learning to use mine more and more!! It is fast--but, one thing to keep in mind, is that there is a heat up time, that is not included in the cooking time, as well, as a resting time.
So, recently, I cooked 4 pounds of frozen chicken wings. I put 1 cup of water in the bottom of the pressure cooker, placed the rack in, and 4 pounds of chicken wings. I did season them with Lawry's.
I set it on Manual, and for 12 minutes cook time. Usually for meat, I do a NPR (natural pressure release), but, we were hungry, so I quick released them. Pulled them out, and slathered some BBQ sauce on. Stick them in the oven to crisp them up, and oh, so yummy! (sorry I didn't get a picture of the finished product--what can I say when the family is hungry?)
Potatoes? Yes, Ma'am! Put in a cup of water, quartered potatoes, set on Manual for 7 minutes, and voila!
This is WONDERFUL for hard boiled eggs--not sure why, but the shells are so very easy to peel! Put them in for a 6-6-6 seems to work best for me, no matter how many eggs you have in there. 6 minutes manual cook, 6 minutes pressure release, then take them out, and place them in ice water bath for 6 minutes. So easy!! Which makes it so easy to do if you are making a lot of deviled eggs!!
Also-- CHEESECAKE!!! So very yummy!!! Look around the web, you will find many recipes for Instant Pot cheese cake. My very favorite?? Salted Caramel Cheesecake. I do like to make this in a Fat Daddio pan.
Dulce De Leche?? Need I say more?? Open a can of Sweetened Condensed milk, and pour it into a pint sized canning jar. Put the lid and ring on. Place in the pressure cooker, and put water in the pot up to the bottom of the ring. Set it on manual for 30 minutes. This is wonderful over the Salted Caramel cheesecake, or as a dipping sauce for apples, or, as I learned in a Mexican restaurant--to dip Nilla wafers in. So good! You can make 3 pint sized jars at the same time, for the same amount of time.
You can also make soups in it. I like to make Chicken & Gnocchi soup, beef stew, chicken noodle soup, etc.
This pressure cooker you can make big batches of yogurt in. I haven't done that, yet. Once I do, I will update it.
I do have another electric pressure cooker, that has been good to me. The reason I like the Instant Pot, is because I can adjust the times. The other one, you couldn't. The IP, you can even set it for
0 minutes of pressure cooking, which I have done, while making the Gnocchi in the soup.
So--just remember, you need to allow for time for it to build pressure, especially if you throw in frozen meat. But, they are a VERY nice appliance to have.
Here are my affiliate links for the gadgets:
Instant Pot Duo 8 Quart
Fat Daddio Push Pan
Watch for sales on the Instant Pot--Black Friday is a GREAT day to buy one on Amazon!! They have a wonderful price. But, really? If you have the money, this appliance is worth it!!
Blessings!
So, recently, I cooked 4 pounds of frozen chicken wings. I put 1 cup of water in the bottom of the pressure cooker, placed the rack in, and 4 pounds of chicken wings. I did season them with Lawry's.
I set it on Manual, and for 12 minutes cook time. Usually for meat, I do a NPR (natural pressure release), but, we were hungry, so I quick released them. Pulled them out, and slathered some BBQ sauce on. Stick them in the oven to crisp them up, and oh, so yummy! (sorry I didn't get a picture of the finished product--what can I say when the family is hungry?)
Potatoes? Yes, Ma'am! Put in a cup of water, quartered potatoes, set on Manual for 7 minutes, and voila!
This is WONDERFUL for hard boiled eggs--not sure why, but the shells are so very easy to peel! Put them in for a 6-6-6 seems to work best for me, no matter how many eggs you have in there. 6 minutes manual cook, 6 minutes pressure release, then take them out, and place them in ice water bath for 6 minutes. So easy!! Which makes it so easy to do if you are making a lot of deviled eggs!!
Also-- CHEESECAKE!!! So very yummy!!! Look around the web, you will find many recipes for Instant Pot cheese cake. My very favorite?? Salted Caramel Cheesecake. I do like to make this in a Fat Daddio pan.
Dulce De Leche?? Need I say more?? Open a can of Sweetened Condensed milk, and pour it into a pint sized canning jar. Put the lid and ring on. Place in the pressure cooker, and put water in the pot up to the bottom of the ring. Set it on manual for 30 minutes. This is wonderful over the Salted Caramel cheesecake, or as a dipping sauce for apples, or, as I learned in a Mexican restaurant--to dip Nilla wafers in. So good! You can make 3 pint sized jars at the same time, for the same amount of time.
You can also make soups in it. I like to make Chicken & Gnocchi soup, beef stew, chicken noodle soup, etc.
This pressure cooker you can make big batches of yogurt in. I haven't done that, yet. Once I do, I will update it.
I do have another electric pressure cooker, that has been good to me. The reason I like the Instant Pot, is because I can adjust the times. The other one, you couldn't. The IP, you can even set it for
0 minutes of pressure cooking, which I have done, while making the Gnocchi in the soup.
So--just remember, you need to allow for time for it to build pressure, especially if you throw in frozen meat. But, they are a VERY nice appliance to have.
Here are my affiliate links for the gadgets:
Instant Pot Duo 8 Quart
Fat Daddio Push Pan
Watch for sales on the Instant Pot--Black Friday is a GREAT day to buy one on Amazon!! They have a wonderful price. But, really? If you have the money, this appliance is worth it!!
Blessings!
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