Instant Pot Duo60 - take me to the land of the un-posted

Mattman3969

My wife just got me/us and Instant Pot.  I’m excited but somewhat reserved about this because of my lack of knowledge about it.  For those of you that have and use one point me to the Instant Pot promised land.   

Thanks for any tips that you can give.  

ryantt

Wife got me one and I love it.  Tonight I made “Mexican” pulled beef in 45 min.   Go on YouTube and just look at some of the stuff people are doing it’s amazing.   Anyway not to take over but here is the beef.  

bgebrent

Just was gifted one as well. Any tips for Nichole would be appreciated. It’ll be her gig. 

Mattman3969

ryantt said:

Wife got me one and I love it.  Tonight I made “Mexican” pulled beef in 45 min.   Go on YouTube and just look at some of the stuff people are doing it’s amazing.   Anyway not to take over but here is the beef.  

Take it over brother, the beef looks great.    Any specific channel you follow on YouTube?

SamIAm2

One site I recommend: "https://thisoldgal.com". 

ryantt

I like Flo Lum.  She makes some good looking food.   This is our next cook. https://youtu.be/H9FtvlGx5l0

jeffwit

Boiled eggs that peel ever so easily. 

Carolina Q

I don't have an IP, just a regular stovetop pressure cooker. One of my favorite kitchen toys!! 

Mattman3969

I’ve been looking at recipes a bunch over the last 2 days.  I can see several things that will compliment/enhance protein from the egg.  

And like the hot shiny box inside it will make more sense to use than the egg from time to time.  I think it will be a weeknight machine as I believe it will make things go to quick for the way I like to cook on the weekend.   

Mattman3969

Carolina Q said:

I don't have an IP, just a regular stovetop pressure cooker. One of my favorite kitchen toys!! 

I’ve got a small and a larger pressure cooker.  I use the small one a bunch for beans.  

ColtsFan

Just don't get caught up on the "instant" part. Depending on liquid content it takes 10-15 minutes to come to pressure and then the timer starts. And if your recipe calls for natural release, that could be another 25-30 minutes.

It's a great cooker. I made the absolute best ham and beans in it using a leftover egrets ham bone

Carolina Q

ColtsFan said:

Just don't get caught up on the "instant" part. Depending on liquid content it takes 10-15 minutes to come to pressure and then the timer starts. 

Really? My stovetop PC takes nowhere near that long. But regardless, a PC (electric or stovetop) takes far less time than non pressurized cooking methods. I cooked a dish the other day in about 30 minutes. Non PC time is 4-5 hours!

bgebrent

Good information. 

Spaightlabs

Chicken green chile yesterday.  40 minutes cook time.

Canada goose barbacoa today.  5 pounds of goose, 90 minutes cook time.

Bone broth going now, will be 8 hours of cook time total.

Had it 3 days and love it.

Mattman3969

I’m starting to get this thing the more I read.  Keep the info coming.  

@Spaightlabs - the goose barbacos and bone broth sound very promising.   

mgd_egg

I’ve had one for a couple weeks now and risotto has been my favorite so far. 

kaybee

Absolutely excellent chicken/beef/veg stock from scratch in under an hour.

AlbertaEgger

Following ....
got one for the wife for xmas. 

The_Stache

Start out simple... Rice will ALWAYS come out perfect (12 minute Jasmine)!  As @kaybee said, broth/stocks are VERY simple and quick.  We no longer buy "store bought" and just make fresh when needed (retaining some for freezing each time)  Eggs... yup!  Sweet Potatoes... yup!

I'm still experimenting but have always been impressed at how the flavors are emphasized through the pressure process!!

vb4677

+1 on the best hard boiled eggs
So far I've made a couple of soups, and some shredded buffalo chicken but the best has been a risotto without a lot of stirring and standing by the stove.  Basically, stress free risotto!

And my one favorite tip - use the SAUTE function whenever you can.  It's uberfast heating, and it'll cut down on the time to get up to pressure.

My second favorite tip is that the IP recipes cook time is the actual time under pressure, not the heat up or release - so like was said earlier - you have to account for that.

Fave sites:

https://www.pressurecookrecipes.com/
https://www.hippressurecooking.com/
https://onceamonthmeals.com/blog/series/instant-pot/instant-pot-tips-tricks-201/

SmokeyPitt

One important tip is you need to make sure there is enough liquid and avoid thickeners or it may not come to pressure. For example, if you want to make pot roast with a gravy- just use liquid (water/beefstock/wine) during the pressure phase, and you can add thickening agents (flour, corn starch, cream of xxx soup) after it has cooked. 

HelenGrace203

Risotto:  http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html

RedSkip

Crack Slaw 

rockymountaineggster

Ill echo all the above comments and add you should try oatmeal. I follow the recipe that came with it but I do 50% water 50% milk and reduced the liquid by a half cup. Top with brown sugar and butter when done. So easy and simple.  I wasn't an oatmeal fan till I tried the instant pot oatmeal.  

bud812

Refried beans from dry beans come out great too. Makes great tea for iced tea in summer.

bud812

https://www.facebook.com/groups/1728640847356719/?ref=group_header
Great Indian food on here. Try the Butter Chicken.

Biggreenpharmacist

bud812 said:

https://www.facebook.com/groups/1728640847356719/?ref=group_header
Great Indian food on here. Try the Butter Chicken.

We were gonna try butter chicken this week. 

SamIAm2

Fresh beets are awesome in the IP. Can make the chunks the size I want and the flavor is unbelievable. Love the golden and regular versions. 

HeavyG

Biggreenpharmacist said:

bud812 said:

https://www.facebook.com/groups/1728640847356719/?ref=group_header
Great Indian food on here. Try the Butter Chicken.

We were gonna try butter chicken this week. 

For a good butter chicken recipe and some other good Indian recipes I can recommend her cookbook - https://smile.amazon.com/Indian-Instant-Pot-Cookbook-Traditional/dp/1939754542/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1516564286&sr=8-1-spons

Her butter chicken recipe was in an article about her in a recent issue of New York Magazine - https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot

Biggreenpharmacist

Thanks!

jeffwit

Get an extra gasket and use one for “smelly” cooks and one for milder cooks. I freely give this advice without having followed it, but the eggs I made this morning smelled like the black eyed peas I made last week.