purchased back in July<\/a>:<\/p>\nI am still trying out recipes, and at the moment have a long list of recipes from cookbooks that all came off hold from the library at the same time, which I\u2019m trying to work my way through.<\/p>\n
I\u2019m discovering some limitations:<\/p>\n
First, the notion of browning meat in the instant pot directly is great, but the surface area of the pot really does limit how much you can take advantage of this feature.\u00a0 I tried a recipe for pork chops for which browning the chops in the instant pot would have taken forever, because it would have been necessary to do so many\u00a0separate batches.\u00a0 On the other hand, browning a pot roast worked out pretty well, because it was just one thick hunk of meat, and frying up some bacon was fine, too.\u00a0 In general, I don\u2019t have much patience for recipes which claim to be \u201cone pot\u201d meals of whatever sort, but which require multiple steps of removing items from the pot, setting it aside, cooking another item, and ultimately adding everything from their \u201cset-aside\u201d spots.<\/p>\n
Second, the fact that the pot requires some cooking liquid to start with makes it difficult to end up with a good gravy \u2014 at least, of the recipes I\u2019ve tried so far, the ones that had a finishing step of making gravy with a cornstarch slurry or by reducing the liquid, didn\u2019t work out at all; the gravy was way, way too runny.<\/p>\n
It also seems, so far at least, somewhat unpredictable as to how long it takes a recipe to get up to pressure, which means, in multiple instances, dinner has been considerably later than it was planned for, and then tonight, trying to build in a lot of time, dinner was done before I even had a chance to get my son started on setting the table.\u00a0 So I need more experience with this to figure out what it is that determines this variability.<\/p>\n
I\u2019m also not a fan of recipes that require a natural release, because that\u2019s again another factor that makes the duration of the recipe unpredictable (as well as longer), but I\u2019ve discovered that, despite a someone ominous instruction of the Bad Things that can happen with a quick release, this has been just fine, now that I\u2019ve found cookbooks where the recipes are based on quick releases.<\/p>\n
Some other recipe oddities:<\/p>\n
It seems very standard to have a Hamburger Helper-type meal based on cooking ground beef, onions, garlic, etc., then adding sauce & pasta.\u00a0 But it really unnerves me to make something with ground beef without draining the fat off the meat.\u00a0 Yes, the recipes specify \u201clean\u201d beef, but then one of them clarifies that \u201clean\u201d means 85% lean, and I just can\u2019t imagine that this is lean enough not to be fatty \u2014 and I\u2019m not even lamenting this from a health perspective, but because it just seems like it would taste nasty.\u00a0 I can only visualize a HH-type recipe that my sister-in-law made without draining the fat, and it was so much swimming in fat I could hardly stand it.<\/p>\n
It also seems like a favorite recipe to use the IP to make mac & cheese, but the recipes don\u2019t really seem to offer very much in the way of improvement over making it on the stovetop.\u00a0 I mean, I haven\u2019t tried it yet, but it\u2019s basically, \u201ccook macaroni in the IP, drain excess water, then add cheese and evaporated milk.\u201d\u00a0 Which makes the IP kind of useless.<\/p>\n
Another thing that\u2019s thoroughly useless is a type of recipe which tries to deal with things cooking with different speeds by telling you to pressure-cook for, say, 10 minutes, do a natural release, add in more ingredients, then bring it to pressure again.\u00a0 This takes what\u2019s intended to be a time-saving convenience device and make it more effort than \u201cregular\u201d cooking.<\/p>\n
But I have discovered that the Instant Pot works pretty well as a rice cooker, and is much faster than my regular rice cooker.<\/p>\n
Anyway, here are some successful recipes I\u2019ve tried:<\/p>\n
Beef Stroganoff<\/h3>\n
from The Ultimate Instant Pot Pressure Cooker Cookbook<\/em>, by Ella Sanders, which, in general, I don\u2019t recommend because it has mainly the sort of recipes that I just complained about.\u00a0 But here it is:<\/p>\n1 tbsp flour<\/p>\n
1 tsp salt<\/p>\n
1\/2 tsp pepper<\/p>\n
1 pound beef sirloin, cut into 1 inch pieces<\/p>\n
1 medium onion, chopped<\/p>\n
2 garlic cloves, minced<\/p>\n
1 pound mushrooms, sliced<\/p>\n
1 sprig fresh thyme<\/p>\n
1 cup beef stock<\/p>\n
1 tsp Worcestershire sauce<\/p>\n
1 cup sour cream<\/p>\n
2 cups cooked and buttered noodles<\/p>\n
Cooking steps:<\/strong><\/p>\nCombine flour, salt, and pepper in a bowl, roll the beef pieces in the flour mixture, shake off excess.<\/p>\n
Add beef, onion, garlic, mushrooms, thyme, stock, and Worcestershire sauce to the Instant Pot, secure the lid.<\/p>\n
Cook on Manual for 20 minutes, release naturally.\u00a0 Stir in the sour cream.<\/p>\n
My changes:\u00a0\u00a0<\/strong><\/p>\nTo be honest, I don\u2019t recall whether I used thyme; if so, it was dried, not fresh.\u00a0 I actually did use fresh mushrooms because they were on sale.\u00a0 I used round steak rather than sirloin.\u00a0 And I followed the recipe I typically would use, and added 2 tablespoons of flour to the sour cream before stirring it in, because otherwise it would have been a fairly runny sauce.<\/p>\n
What I thought about it:<\/strong><\/p>\nThis met my requirements for an easy-prep meal reasonably well.\u00a0 I threw the ingredients into the Instant Pot before taking my son to his trumpet lesson, and when I got back a little over an hour later, it was ready to have the sour cream stirred in.\u00a0 Of course, I still had the issue of the noodles, which I cooked in advance and just let sit on the stove in the meantime.<\/p>\n
Italian Anytime Pasta<\/h3>\n
From the same cookbook.<\/p>\n
1 pound frozen ground beef<\/p>\n
3 cups dry penne or zita pasta<\/p>\n
2 1\/2 cups beef stock<\/p>\n
3 cups pasta sauce<\/p>\n
1 tsp kosher salt<\/p>\n
1\/2 tsp black pepper<\/p>\n
1 tsp Italian seasoning<\/p>\n
1\/2 tsp garlic powder<\/p>\n
1\/2 cup shredded mozzarella cheese<\/p>\n
Cooking steps:<\/strong><\/p>\nplace all of the ingredients into the IP in the order listed.\u00a0 Pressure-cook on manual for 20 minutes, natural release.\u00a0 Then break meat apart with rubber spatula and serve.<\/p>\n
My changes:<\/strong><\/p>\nSo as I said, I find the idea of cooking ground beef without draining the fat to be icky.\u00a0 I used 93% lean ground turkey instead.\u00a0 And the recipe presumes that you use frozen ground beef because you\u2019ve bought it on some sort of loss-leader sale.\u00a0 I used to do this a lot \u2014 there was a grocery store which would periodically have 93% lean ground beef at a spectacularly-cheap price, so I\u2019d buy a whole bunch, but I went one step further and would cook it, then freeze it.\u00a0 In any case, now I get my ground meat from Aldi, even if it\u2019s not as jaw-droppingly cheap.<\/p>\n
What I thought:<\/strong><\/p>\nYou know, it\u2019s very promising, but it needs work.\u00a0 The photograph alongside the recipe is not at all what it actually looks like \u2014 this is your generic pasta-with-red-sauce recipe but the sauce ends up being fairly runny, and, even so, the pasta is very soft.\u00a0 But it\u2019s not so overdone as to be mushy; it still has a little bit of bite.\u00a0 And, again, it was a recipe that required virtually no prep time, just a bit of dumping; it was another one that I started before a trumpet lesson and it was done when we came back.\u00a0 I want to try out a shorter cook time, though it might not matter if it continues to cook while the pressure is releasing, and somewhat less liquid, though, of course, too little liquid and it won\u2019t cook properly.\u00a0 Conceivably, with a few more tries, it could also be a useful recipe to start just before church and be done immediately after we get back (given that we are a 5 minute walk from church and it\u2019s been running a little under an hour once they started Bringing Up The Gifts at the start of the offering collection, not after).<\/p>\n
Baby Back Ribs<\/h3>\n
There are tons of recipes for ribs, but the one I used was from The Instant Pot Electric Pressure Cooker Cookbook<\/em>, by Laurel Randolph.<\/p>\n2 tbsp kosher salt<\/p>\n
1 tbsp brown sugar<\/p>\n
1 tbsp chili powder<\/p>\n
1 tbsp paprika<\/p>\n
2 tsp garlic powder<\/p>\n
1 1\/2 tsp cayenne<\/p>\n
1 tsp black pepper<\/p>\n
1 3 \u2013 4 lb rack baby back ribs<\/p>\n
1 c. beef broth of water<\/p>\n
BBQ sauce<\/p>\n
Cooking steps:<\/strong><\/p>\nIn a small bowl, combine all the seasonings.\u00a0 Cut the rack of ribs into 4 equal pieces.\u00a0 Rub all sides of each piece with the spice rib.\u00a0 Add the broth to the IP.\u00a0 Add the ribs to the pot in a teepee formation and secure the lid.\u00a0 Cook on Manual, high pressure, for 30 minutes, then quick-release.<\/p>\n
Preheat the oven to 425 degrees.\u00a0 Line a baking sheet with foil, move the ribs to the baking sheet with tongs, brush ribs on all sides with BBQ sauce and bake for 7 minutes per side.<\/p>\n
My changes:<\/strong><\/p>\nI was hurrying to get these done, and ended up only putting the first four ingredients into the rub.\u00a0 I don\u2019t know how much difference it made.\u00a0 And then it took a long time to get up to pressure, and I was running late, so I only gave them half as much time in the oven as the recipe called for.\u00a0 Oh, and we made two racks instead of one.<\/p>\n
What I thought:<\/strong><\/p>\nThis is pretty much what the IP is made for.\u00a0 Sure, it\u2019s a nuisance to have to transfer them to the oven, but this is tons easier than grilling them, and the brief time in the oven gives them enough BBQ flavor for my non-picky family, who really enjoyed them.\u00a0 30 minutes was also a good amount of time \u2014 enough for them to be tender, not so much as to be falling apart (though, for some reason, the seal wasn\u2019t completely tight, so maybe they were supposed to be more falling-apart than they were).<\/p>\n
Now, there are multiple recipes for ribs in my library cookbooks, and different types of ribs, too, so I suppose I\u2019ll eventually want to figure this out, if for no other reason than to know whether the kind of ribs that\u2019s on sale in any given week is suitable.<\/p>\n
Braised Cabbage<\/h3>\n
Same cookbook.<\/p>\n
3 bacon slices<\/p>\n
1 tbsp butter<\/p>\n
1 small head green cabbage, cored, quartered, and cut into 1\/2 inch strips<\/p>\n
1 cup vegetable or chicken broth<\/p>\n
salt & pepper<\/p>\n
Cooking steps:<\/strong><\/p>\nCook bacon on saute setting, remove and cut into pieces.<\/p>\n
Add butter, melt, then add cabbage, broth and bacon.\u00a0 Season with salt & pepper, stir, pressure-cook on manual for 3 minutes, quick release.<\/p>\n
My changes:<\/strong><\/p>\nAbout the only changes I made were to cut up the bacon before cooking rather than afterwards, and I didn\u2019t end up adding salt & pepper.\u00a0 I meant to add it after cooking when I could better taste how much it needed, but then I forgot.\u00a0 (The broth had salt in it anyway.)<\/p>\n
What I thought:<\/strong><\/p>\nThis was pretty good, actually.\u00a0 I was making this as a side dish for steak, so I was OK with it taking a bit more prep time.\u00a0 The biggest issue was that, again, the cooking liquid was runny, so you had to strain it rather than it being a sauce for the cabbage, but that wasn\u2019t a big deal.<\/p>\n
Next on the list<\/strong><\/h3>\nAmong other recipes on my list, I tried a \u201ccola pot roast\u201d and the roast part was tasty but the \u201ccola gravy\u201d didn\u2019t do anything for me, so I\u2019ll try again with a regular pot roast recipe.\u00a0 There\u2019s also a polenta recipe that claims to be better than stovetop because it doesn\u2019t require stirring, and the same with a risotto recipe, and multiple mashed potato recipes from which I have to figure out which works best.\u00a0 And chicken is the trickiest, both because recipes generally call for bone-in chicken, and because it\u2019s very hard to find recipes that specify chicken amounts by weight rather than quantity of chicken breasts, where you can never tell if they are still using the convention that 1 boneless\/skinless breast = 1\/4 lb or if they have adjusted to the new reality that a single breast is nearly a pound, or how much you need to adjust the recipe to reflect the chicken you do have.\u00a0 Besides which, none of my usual grocery stores have had chicken thighs on sale in a while.<\/p>\n
Future updates to come as I work my way through my list . . .<\/p>\n
\u00a0<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
Here\u2019s an update on the Instant Pot, which I purchased back in July: I am still trying out recipes, and at the moment have a long list of recipes from cookbooks that all came off hold from the library at the same time, which I\u2019m trying to work my way through. I\u2019m discovering some limitations: […]<\/p>\n","protected":false},"author":2209,"featured_media":6972,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[68,684],"class_list":["post-7473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cookingbaking","tag-instant-pot"],"yoast_head":"\n
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<\/p>\n