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

Mattman3969

jeffwit said:

Matt, sorry if this was asked earlier in the thread, but what website or cookbook are you using?

I’ll just google what I want to make - jambalaya instant pot - and go from there. 

GlennM

Intstant pot yogurt is fantastic (Greek style) and use the whey for a loaf of no knead bread !

baychilla

GlennM said:

Intstant pot yogurt is fantastic (Greek style) and use the whey for a loaf of no knead bread !

Is there a recipe for that?  Im making greek yogurt today and will have some whey handy.

evie1370

rockymountaineggster said:

I don't have a ton of experience but all the pre programs aren't really needed. The majority of the time I just use manual mode.  If you want to do things like yogurt it may be useful but for day to day I haven't seen the benefit. The programs other than manual that I have used are available on all of them like rice, beans, stew, and porridge.  Going with one with fewer modes or programs could save you some money.

+1 on this. I also do not use pre-programed, manual most times.

vb4677

I went with the 8qt Duo 80 - as that was the deal on Black Friday on Amazon.  I love the size - you can still cook 'small' in a larger pot.  Also, there are some pans and stuff that the wife has I realized last night that I can use in the 8qt !  Like she's got an 8" cake pan that is a regular size for a lot of recipes, and it'll fit in the IP 80 nicely, with room to spare!

baychilla

I made some yogurt yesterday in my 6qt duo plus.  I stuck it in a strainer overnight and just tried some today.  It became abundantly clear that either A) I didn't clean the top well enough after its last use or B ) That sealing band absorbs a lot of flavor.  As a result I now have a batch of Greek yogurt that tastes like chili verde.  

The other thing I learned is that 12 hours isn't sour enough for me.

Carolina Q

baychilla said:

I made some yogurt yesterday in my 6qt duo plus.  I stuck it in a strainer overnight and just tried some today.  It became abundantly clear that either A) I didn't clean the top well enough after its last use or B ) That sealing band absorbs a lot of flavor.  As a result I now have a batch of Greek yogurt that tastes like chili verde.  

The other thing I learned is that 12 hours isn't sour enough for me.

Thanks for the heads up. Never made yogurt before, but I was gonna try it with the IP and probably would have used the same gasket I've been using. I did buy a spare though so I'll change it out before the yogurt.

SamIAm2

You don't need to use the locking lid to make yogurt. A glass top works just fine. Or purchase a red gasket for your savory cooks and switch back to the clear one when you want to cook yogurt. Check out the InstantPot web page for accessories.

GlennM

baychilla said:

GlennM said:

Intstant pot yogurt is fantastic (Greek style) and use the whey for a loaf of no knead bread !

Is there a recipe for that?  Im making greek yogurt today and will have some whey handy.

I just used the standard no knead recipie and replaced the water with whey. 75% hydration 

500 grams flour
375 grams whey
salt 10.5 grams (I think, better check)
3 grams yeast 

Mattman3969

For your gasket woes

https://www.amazon.com/Genuine-Instant-Pot-Sealing-Ring/dp/B01LFFN36Q/ref=sm_n_ma_dka_US_pr_ran_0_2?adId=B01LFFN36Q&creativeASIN=B01LFFN36Q&linkId=40019fe15562e928498b0c628157c328&tag=cenablsho-20&linkCode=w43&ref-refURL=https%3A%2F%2Fwww.rebootedmom.com%2F2016%2F05%2F05%2Finstant-pot-wild-alaskan-cod%2F&slotNum=0&imprToken=Quw.8rYh-gCRljT16N7o2w&adType=smart&adMode=manual&adFormat=grid&impressionTimestamp=1517071377995

baychilla

Thanks, I'm not sure the color versus clear is with an extra $30 

I've got some clears on order and a top now that those are back in stock.

U_tarded

baychilla said:

Thanks, I'm not sure the color versus clear is with an extra $30 

I've got some clears on order and a top now that those are back in stock.

We have 2 clear ones.  Indian food still stinks up one of them so it’s easy to tell them apart.

vb4677

Ok, the last couple of nights I've been a bachelor - so I tried the IP to reheat some leftover soup in a bowl on the trivet.  It's really a different approach in that I set it up and let it go for about 5 mins with a 5 min release... giving me 10 mins to get other tasks/chores/things done.  And without the messy boilover in a microwave. And it was totally hot all the way through.  Not the fastest reheat ever, but solid, reliable and time-swapping and with no additional pots or MW platter to clean up.

SamIAm2

baychilla said:

I made some yogurt yesterday in my 6qt duo plus.  I stuck it in a strainer overnight and just tried some today.  It became abundantly clear that either A) I didn't clean the top well enough after its last use or B ) That sealing band absorbs a lot of flavor.  As a result I now have a batch of Greek yogurt that tastes like chili verde.  

The other thing I learned is that 12 hours isn't sour enough for me.

Try making your yogurt in the jars in the IP. Just make sure you sterilize your lids, jars, and funnel before you do this. Add your starter and some Fairlife and mix well with whisk. Add the rest of your liquid and pore into your jars. I use a funnel to fill the large jars. Seal tight and put in IP. Cook as normal. You can stack the small jars. Nice thing, if you do this early in the morning you can use your IP for preparing dinner. And it doesn't matter what you cooked before you made your yogurt, no more savory yogurt.

Photo Egg

First real cook tonight.

50 minute cook time and we will see what happens.

Photo Egg

Looks and smells amazing.

Mattman3969

That looks awesome.  

Ive found the IP to be a great compliment to the egg.  For instance a chuckie pressure cooked for 1hr then on the egg in smoke for the finish.  Cuts the time in 1/2 with no loss of flavor. 

baychilla

SamIAm2 said:

baychilla said:

I made some yogurt yesterday in my 6qt duo plus.  I stuck it in a strainer overnight and just tried some today.  It became abundantly clear that either A) I didn't clean the top well enough after its last use or B ) That sealing band absorbs a lot of flavor.  As a result I now have a batch of Greek yogurt that tastes like chili verde.  

The other thing I learned is that 12 hours isn't sour enough for me.

Try making your yogurt in the jars in the IP. Just make sure you sterilize your lids, jars, and funnel before you do this. Add your starter and some Fairlife and mix well with whisk. Add the rest of your liquid and pore into your jars. I use a funnel to fill the large jars. Seal tight and put in IP. Cook as normal. You can stack the small jars. Nice thing, if you do this early in the morning you can use your IP for preparing dinner. And it doesn't matter what you cooked before you made your yogurt, no more savory yogurt.

My starter has been store bought yogurt with active cultures.  What is Fairlife?

baychilla

I used my IP recently to make a screwed up version of Alton Browns PC Chili (I used 1 TBSP chili powder and cumin rather than 1 TSP.  Oops - still tastes good).

Short rib and the remains of the point from my last Egged brisket


Salting the short rib I added to bring the beef up to 3 lbs


Starting to sear the short rib


The finished product at work

Photo Egg

Came out very good especially for being such a cheap cut of meat.

SamIAm2

baychilla said:

SamIAm2 said:

baychilla said:My starter has been store bought yogurt with active cultures.  What is Fairlife?

I use this https://fairlife.com/ultra-filtered-milks/whole-milk/ because I don't want to do the boil first method of making yogurt. Learned that from "This Old Gal". I freeze a couple cubes of my yogurt and use as starter for my next batch.  Don't need to buy any more expensive yogurt from the store. For lactose intolerant folks, Fairlife is a good choice although more expensive than a gallon of milk. 

U_tarded

SamIAm2 said:

baychilla said:

SamIAm2 said:

baychilla said:My starter has been store bought yogurt with active cultures.  What is Fairlife?

I use this https://fairlife.com/ultra-filtered-milks/whole-milk/ because I don't want to do the boil first method of making yogurt. Learned that from "This Old Gal". I freeze a couple cubes of my yogurt and use as starter for my next batch.  Don't need to buy any more expensive yogurt from the store. For lactose intolerant folks, Fairlife is a good choice although more expensive than a gallon of milk. 

We used this but found we like the Costco organic milk just as good but we do boil first with it.  Also whole milk yields more yogurt than lower percentages. 

baychilla

As one who doesn't have food issues (unless the food is cat) I have to question how something can be milk and lactose free.  Interesting to see whats offered though.

SamIAm2

baychilla said:

As one who doesn't have food issues (unless the food is cat) I have to question how something can be milk and lactose free.  Interesting to see whats offered though.

Wether this is considered MILK is another question. Highly filtered, separated and put back together if I recall from previous reading. And that "less than 50% sugar" - the longer you let the yogurt cook the less sugar it contains. I usually go 10 to 12 hours and it is plenty tart for me.