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

Dealing with the unmentionables - leftovers.

A quick one minute steam or pressure cook (quick release) with the food in a dish on a trivet covered in foil and a cup of water in the bottom of the pot is the gentlest way to reheat leftovers I have found. Longer than the microwave but much better results. Brisket actually approaches the mouth texture of fresh without losing too much bark crunch.

You can also step this up by pressure cooking your favorite carb/grain (pasts, rice, couscous, baby potatoes,...). Do a quick release, fluff the carb if required, layer in chopped veg (kale, chard, nappa cabbage, grated carrot,...) followed by bite sized chopped leftover protein. 

I like to add a thin sauce (about 2 tbsp) that is sweet/sour in flavour and balance the ratio depending on the desired result. The sour is pretty much always cider vinegar and the sweet can be pretty much anything (hoisin sauce, maple syrup, Orange juice, ...). Add whatever additional seasonings to the thin sauce you desire (like fish sauce).

One option now is you can just pressure cook for one min, quick release, stir, season (great time to add things like grated cheese, nuts, raisins,...) and serve.

I find pressure cooking a little rough on most vegetables, even the shortest time makes them mushier than I would like due to the time getting to pressure. What I have found is just as fast and also allows you to monitor things better is; after adding the greens, proteins, etc. use the Slow Cook High setting for half an hour and close up the IP with the vent open. Leave it for 10 mins before checking the first time. I prefer to leave it layered for the first 10 minutes before stirring it, I'm not sure why, just a thing. Check periodically after that and give it a stir so that it doesn't start to stick. The big challenge is actually letting that timer count down to zero... The veg should be much brighter in color and taste as well as having an al dente crunch when eaten.

If you want to use tougher greens like cabbage or brussel sprouts just slice them thinly (1/8-1/4”) before adding.

Note: if you want to add bacon, onion or other things to the recipe, saute then first, remove from the IP, blot excess oil with paper towel and then just pour in your grain/pasta/rice without cleaning the pot. Give it a quick stir and then add the liquid. No cleaning until the end, another Instant Pot bonus.

I bought a Fagor version. I haven't begun to scratch the surface of its capabilities yet. Also have an Anova that is still in the box. I don't know where I'm gonna find the time to use all these toys. First world problem for sure. I'm interested in learning from these OT posts

Carolina Q said:

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!

The stove top PCs all get to temp faster and drop temps faster.  They're also a few PSI higher (IIRC the electrics max at ~11 or 12 -regardless of MFG claims while the stove tops are about 14/15).  So if a recipe was developed on one system itll need a bit of tweaking on the other.

Serious Eats has some good recipes.  My favorite so far is the Chili Verde , easy and tasty. 

http://www.seriouseats.com/tags/pressure%20cooker 

SoCal_Griller said:

Serious Eats has some good recipes.  My favorite so far is the Chili Verde , easy and tasty. 

http://www.seriouseats.com/tags/pressure%20cooker 

I made this last week, damn was it good.

Mattman3969 said:

Just did boiled eggs.  Awesome!! I can see these being good for Scotch Eggs

Exactly. That is numero uno on my list. 

I am thinking of trying pepper stout beef using a combo egg plus pressure cooker. Basically follow the recipe to smoke the chuck, but instead of the 3 hour braise try 30-45 minutes in the PC. 

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

DoubleEgger said:

Does anyone have a mini? 

I have the 3qt mini.  I had a $100 gift card to spend and nothing else peaked my interest otherwise I doubt I would have bought it.  I already had the 8 qt and loved it.  I thought it might be a good compliment for sides and such.  After playing with it for a week or so, That's about all it would be good for.  Its about the right size for oatmeal, rice, potatoes, sauces etc but too small for protein that would feed more than one maybe two people. 

Once again this forum cost me more $$$.......after reading this thread, I went out and purchased the 8 Qt DUO from Amazon. Came last Saturday and made a very fine Pot Roast on Sunday. Baked beans on the agenda for tonight. I'm liking the possibilites with this thing.

No kale and carrots tonight after all. Went to the store and found some great looking asparagus so I'll throw that in the skillet tonight. Kale and carrots will have to wait. But here's how to do it (if anyone's dying to know).

https://nomnompaleo.com/post/18128850657/pressure-cooker-braised-kale-and-carrots

I do not have a technical/detail gene.  I just toss stuff in, hit hi pressure for 1hr and hope for the best.  If youtubbers can do it, can't be that hard.

I found it humorous.  I'm trying the Serious Eats PC Chili Verde right now.  It took a long time to reach pressure, but now its counting down to the finish.