Instant Pot ideas needed - what's everything you can do with one?

(Gabe “No Dogma, Only Science Please!” ) #36

The Instant Pot Ultra has a sous vide mode. I bet it’d do the job just fine; I have a sous vide stick but I’ve cooked sous vide using a probe thermometer and manually switching the stove on and off at 20-30 min intervals. Tim Ferriss has cooked sous vide in a hotel bathroom sink with a probe thermometer. Totally doable.

(Mark) #37

I’m actually trying the CRACK Chicken recipe tonight, Was going to use thighs instead of breasts… Thoughts?

(Deborah ) #38

I’m another huge fan of the Instant Pot. Love mine! I haven’t used my crock pot since I got the IP.

I pretty much use mine for meat (since that’s usually all I have for dinner) - Beef chuck/pot roast, chicken wings (freezer to table in less than 1/2 hour), beef short ribs, whole chicken, Cornish hens, etc., etc…

I love that I can come home from work and have a meal that I wouldn’t even have considered without the IP due to time constraints.

Oh, and I also love to cook hard boiled eggs in it. I do them 6-7 mins., quick release the steam, and put them directly into a bowl of ice water. The shells peel right off EVERY time.

Ok, end of IP commercial… :stuck_out_tongue:

(Bob M) #39

Maybe for cooking 1-2 hours, if you like hanging around doing not much else. We regularly do 4+ hour, 24-36+ hour sous vides. About to start one tonight in fact. You need a device for this.

For me, most of the stuff I sous vide is much too large for the instant pot. Don’t get me wrong, we use the instant pot all the time, but most of the time the meat couldn’t fit in the instant pot. My roast tonight is a 10 pound beef brisket that won’t fit in our instant pot. We regularly sous vide 4-5 steaks.

(Laura) #40

Mark, I made a chicken cacciatori recipe that called for thighs and I used breasts instead and it was fine. Try and approximate the weight so they don’t overcook.

(Mark) #41

Thanks Laura, I did make it with thighs and it was wonderful. Thanks for the reply! I also added a horseradish cheddar cheese for a little kick.

OMG ~ I ❤️my Instant Pot
(KCKO, KCFO) #42

Thought I would update this thread and revive it. I would bet more folks have added this to their kitchen since everyone had them on sale for the holidays.

I did do a cheesecake in the instant pot OMG, it has to be the best keto cheesecake ever and did not get the little crack in the middle of the cake that all my former ones did. I love the boiled eggs, they always peel so easily now. Bone broth in a fraction of the time. I can even eat the bones they are so broken down. Pulled pork is awesome. Steamed to perfection greens. Asparagus as al dente or as soft are you choose for the dish you are having. Cauliflower and leek soup that is so smooth and in half the time as on the stove top. I saute things in it. I do slow cooker recipes too, but usually opt for the quicker pressure cooking mode.

The site Candy Lind TX posted above even has cooking lessons for free if you are unsure how to use it and how to adapt recipes. hippressurecooking.com

Mine doesn’t do sous vide nor have the yogurt setting and that is fine by me. I am too busy using it for everything else.

(Daisy) #43

Can you tell me more about this please?

I don’t have an actual instapot, but it’s a really nice one (power cooker plus).
I regularly use it for bone broth, roasts, ribs, chicken, etc.
just made ribs today and will be making pulled pork for the second time on Monday. It was perfect the last time I made it (valentines day). I use liquid smoke in most of my recipes, so that smell has pretty well permeated the insert. I don’t use it for cheesecake because liquid smoke flavored cheesecake doesn’t much appeal to me haha. I also don’t use it for hard boiled eggs because I have awesome egg cookers for that. My mom just got me a double decker one for Christmas so I can cook 14 in that one and 7 in my other to perfection every time. All I need!

(KCKO, KCFO) #44

I cook the bone broth for 120 mins. then let it naturally release till all the steam is out, no manual release, everything continues to cook during the natural release time.

Most of the electric pressure cookers do an excellent job on broths, ribs, etc.

I have a variety of colored silicone rings for the top. I use two colors for savory items (a generic one and one for things like curry) and another for other things like cheesecakes. I also find running the smelly rings through the top shelf of the dishwasher gets any smells out of the savory ones.

I do like how I could actually cook great meals without ever touching my stove now. It also saves space in the cabinet, I got rid of a steamer, rice cooker, and a slow cooker.

(Daisy) #45

Lol sorry, just got the notification that you replied :joy:

What I was actually wondering about was you saying you eat the bones :smile:

(KCKO, KCFO) #46

When I cook the bones that way, I can just nibble on them when I take them out of the pot. They are super soft and easy to chew up at that phase. All the left over marrow inside is available to you.

Notifications are screwed up since the server migration. Admins are aware of the issue.

(KCKO, KCFO) #47

This is pretty much what I do after the bone broth is done. This is Amber O’Hearn
eating chicken bones.

#48

Someone gave me a new one a few months ago, since they got it as a gift and didn’t want to mess around with it, and it’s still in the box-for some reason it really intimidates me? I think I’ll get it out and try eggs, that seems pretty low key to do, lol.

#49

Dont, what a waste of time :slight_smile: it takes 10 minutes to boil eggs in a pot of water :wink:

You will soon learn that instant pot isnt so instant :wink:

(KCKO, KCFO) #50

But the results are sooooo much better in the instant pot, all the eggs peel great. You can also set it and forget it, you can not do that with the stove top. You can even use a timer to turn it on while you are away from the house so the eggs are ready when you get home.

You can do bone broth, instead of days, it is hours.

Of course it isn’t instant that is just a branding thing.

#51

I use my IP for bone broth, the main reason I bought it :slight_smile: here, it does save time :slight_smile:

I also use it for chicken thigh recipes and larger pieces of meat that I want nice, juicy and soft in under 1 hour :slight_smile:

But for eggs…too much of a hassle, too much work for them :wink:

(Failed) #52

I use my IP Max for sous vide. I don’t use the sous vide setting though, because it doesn’t work as well for me as the custom keep warm setting… I use the saute setting to get up to temp, then the custom keep warm setting.

(KCKO, KCFO) #53

NIce tip, mine doesn’t have a sous vide setting, but it does have the saute and keep warm. Will have to try this out and see if mine will work ok this way.

(Candy Lind) #54

Hey, @DiMo if you have the cabbage noodle recipe saved off, could you please share it? Wild Roots Kitchen’s website is no more. :cry:

(KCKO, KCFO) #55

Forgot to ask do you just use a instant thermometer to determine with to turn on the keep warm and to monitor it to make sure it stays at the right temperature?