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  • Re: OT - Electric Pressure Cooker

    Also, FWIW, if we decide to eat pork baby back ribs on a weeknight without planning, we can be ready to eat within an hour.  Remove membrane form the ribs; 2 cups of water in the Instant Pot; high pressure for 18 minutes; start the egg while the IP is coming under pressure and cooking the ribs; quick release of pressure when the cycle is completed; grill the ribs for 5-10 minutes.  Texture and taste perfect ribs on a weeknight in under an hour...
  • Re: OT - Electric Pressure Cooker


    Here’s what Instant Pot sites says about pressure canning:

    Instant Pot® can be used for boiling-water canningThe Instant Pot® current product line is regulated by a pressure sensor instead of a thermometer; the altitude of your location may affect the actual cooking temperature.  We recommend to not use Instant Pot® for pressure canning.

    Here’s the link to the warning about canning with electric pressure cooker:
  • Re: OT - Electric Pressure Cooker

    The power pressure cooker has a stick free coating which is a big negative point IMHO.  The Instant Pot has a stainless inner pot.  After the cooking cycle is done, the Instant Pot has a 8+ hours keep warm cycle that kicks in; the power pressure cooker stops after an hour or two.  With the IP, you can have a 3 hours high pressure cycle (useful for broth); the power pressure cooker is limited to 90 minutes.  You can make yogurt in *some* of the IP models (not all).  The Instant Pot is the clear winner from my point of view.

    I was hesitant at first but I am so glad that I purchased it.  I use it at least twice a week now.  Every week I start a batch of chicken broth with bones from a roasted chicken and veggies scrap.  Before going to sleep, I put the chicken bones, skin and everything that we don’t eat in the IP with cleaned carrots skin and ends, celery, onions (we freeze the veggies scrap in large ziploc bags and use them when we need).  I start the cycle on high pressure for 120 minutes and after that it automatically switches to keep warm so when we wake up the broth is still warm but cold enough to go in the fridge fairly quickly.  When it is cold, it has a jello like texture.  Best chicken stock ever.  As a bonus, when we use a chicken carcass that was roasted in the egg, the broth has a lightly smoked taste.  We do the same thing with bones from our steaks and roasts.  I used to pay for chicken carcasses and beef bones to make soup, not anymore.  Also not wasting veggies anymore.
  • Re: Smashburgers for breakfast? Sure, why not!

    Me like it!
  • Re: OT- serious question- well Friday question.

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