Instant Pot: Anyone have/use/want one of these?

Phatchris said:

I got an 8 qt and need some no-fail recipes.. So far it seems to take a really long time to get to pressure.. Burnt a few "Chinese" recipes.

GalanteNate_OneEa said:

Spaightlabs said:

There's a few threads on here about 'em.

I didn't notice a sale - bought one about an hour ago and the price seemed to be what the price has been.

The 8 qt was $219 yesterday, dropped to $159. The 6 qt has been stand at $119

kaybee said:

I forgot to mention stock (of any flavour). I don't keep stock 'on hand' any more, I make it as I need it. At some point in the day before I need it, I gather up whatever scraps I plan to use, drop them in the IP, fill with water (to the marked level, we'll be cooking under pressure and you don't want bad things to happen...), add seasonings/aromatics if using, seal it up, high pressure for 30 mins or so. You can quick release and strain immediately or just leave it until you need it. I haven't noticed a difference. You may want to make sure the Keep Warm function is off though if you leave it otherwise it will simmer. Fresh stock in one hour and it is certainly the best I have ever made if not the best I have tasted.

For real instant stock needs, I use Better Than Bouillon. Try a little (1/4-1 tsp depending on taste, IP size) in your rice water, especially with rice mixes, like wild rice or beans. It really enhances the flavour body of the rice.

Spaightlabs said:

vb4677 said:

GalanteNate_OneEa said:

Spaightlabs said:

There's a few threads on here about 'em.

I didn't notice a sale - bought one about an hour ago and the price seemed to be what the price has been.

The 8 qt was $219 yesterday, dropped to $159. The 6 qt has been stand at $119

Got my 8qt on Black Friday for $80 on Amazon... sorry to rub it in...

BUT it's an awesome tool - wait till you simply make hard boiled eggs in 'em!  

I made a killer mushroom risotto in it over Christmas that was gone in a heartbeat.  

You're gonna love it!

Enough talk about the risotto.  Post the recipe!

MUSHROOM RISOTTO

YIELD: Serves 4 to 6

Ingredients
1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce (30g) dried porcini mushrooms (optional)
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Directions

1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.

2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.

3. Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.

4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.

6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.

vb4677 said:

Spaightlabs said:

vb4677 said:

GalanteNate_OneEa said:

Spaightlabs said:

There's a few threads on here about 'em.

I didn't notice a sale - bought one about an hour ago and the price seemed to be what the price has been.

The 8 qt was $219 yesterday, dropped to $159. The 6 qt has been stand at $119

Got my 8qt on Black Friday for $80 on Amazon... sorry to rub it in...

BUT it's an awesome tool - wait till you simply make hard boiled eggs in 'em!  

I made a killer mushroom risotto in it over Christmas that was gone in a heartbeat.  

You're gonna love it!

Enough talk about the risotto.  Post the recipe!

Here ya go @Spaightlabs !!

MUSHROOM RISOTTO

YIELD: Serves 4 to 6

Ingredients
1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce (30g) dried porcini mushrooms (optional)
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives

Directions

1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.

2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.

3. Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.

4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.

6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.