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The Instant Pot Thread...because
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<blockquote data-quote="Lil" data-source="post: 746106" data-attributes="member: 17309"><p>I almost forgot - Yogurt! I made it using the cold start method with ultra pasteurized milk and sweetened condensed milk...yum.</p><p>AND</p><p>Cheesecake! Yep. Cheesecake. I got a little 6" springform pan at Aldi and it works perfectly in my 6 quart pot.</p><p></p><p>I've also made ham and navy beans and plain pinto beans. You can make dried beans without soaking them! I admit though, I like the ham and beans better in my crockpot.</p><p></p><p>I'm going to point out here that<em><span style="color: rgb(255, 0, 0)"> instant pots aren't really "instant" in that they are NOT as quick as it all sounds</span></em>. They have to come to pressure. So when you see a recipe like the pinto beans that says "40 minutes" it actually is more like an hour+ because it will take about 10-20 minutes to come to pressure and start cooking. Then if you have to let the pressure naturally release (especially meats) you have to add another 10+ minutes there (10 is usually long enough to keep moisture in).</p><p></p><p>pinto beans: <a href="https://www.dadcooksdinner.com/instant-pot-pinto-beans/" target="_blank">https://www.dadcooksdinner.com/instant-pot-pinto-beans/</a></p><p></p><p>potato salad: <a href="https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/" target="_blank">https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/</a></p><p></p><p>ribs: <a href="https://iwashyoudry.com/instant-pot-baby-back-pork-ribs/" target="_blank">https://iwashyoudry.com/instant-pot-baby-back-pork-ribs/</a></p><p></p><p>mashed potatoes and meatloaf (I followed my own meatloaf recipe, but otherwise used this: <a href="https://iwashyoudry.com/instant-pot-meatloaf-mashed-potatoes/" target="_blank">https://iwashyoudry.com/instant-pot-meatloaf-mashed-potatoes/</a></p><p></p><p>Cheesecake! <a href="https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/" target="_blank">https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/</a></p><p></p><p>Yogurt: <a href="http://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html" target="_blank">http://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html</a></p><p></p><p>pasta and meatballs: <a href="http://chopsecrets.com/instant-pot-pasta-and-meatballs/" target="_blank">http://chopsecrets.com/instant-pot-pasta-and-meatballs/</a></p><p></p><p>Some people don't like the pasta. They think it's too mushy or too al dente. Jabber and I liked the pasta and meatballs. We used mostaccioli. It wasn't amazing...but it was good and very fast and convenient.</p><p></p><p>Now...I don't always follow recipes and opinions differ on how things cook. I love that you can cook from frozen. A frozen chicken doesn't take substantially more time than one thawed. A frozen roast, start to finish, in like 2 hours? That's worth it!</p></blockquote><p></p>
[QUOTE="Lil, post: 746106, member: 17309"] I almost forgot - Yogurt! I made it using the cold start method with ultra pasteurized milk and sweetened condensed milk...yum. AND Cheesecake! Yep. Cheesecake. I got a little 6" springform pan at Aldi and it works perfectly in my 6 quart pot. I've also made ham and navy beans and plain pinto beans. You can make dried beans without soaking them! I admit though, I like the ham and beans better in my crockpot. I'm going to point out here that[I][COLOR=rgb(255, 0, 0)] instant pots aren't really "instant" in that they are NOT as quick as it all sounds[/COLOR][/I]. They have to come to pressure. So when you see a recipe like the pinto beans that says "40 minutes" it actually is more like an hour+ because it will take about 10-20 minutes to come to pressure and start cooking. Then if you have to let the pressure naturally release (especially meats) you have to add another 10+ minutes there (10 is usually long enough to keep moisture in). pinto beans: [URL]https://www.dadcooksdinner.com/instant-pot-pinto-beans/[/URL] potato salad: [URL]https://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/[/URL] ribs: [URL]https://iwashyoudry.com/instant-pot-baby-back-pork-ribs/[/URL] mashed potatoes and meatloaf (I followed my own meatloaf recipe, but otherwise used this: [URL]https://iwashyoudry.com/instant-pot-meatloaf-mashed-potatoes/[/URL] Cheesecake! [URL]https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/[/URL] Yogurt: [URL]http://www.friedalovesbread.com/2017/06/easy-cold-start-yogurt-no-boil-method.html[/URL] pasta and meatballs: [URL]http://chopsecrets.com/instant-pot-pasta-and-meatballs/[/URL] Some people don't like the pasta. They think it's too mushy or too al dente. Jabber and I liked the pasta and meatballs. We used mostaccioli. It wasn't amazing...but it was good and very fast and convenient. Now...I don't always follow recipes and opinions differ on how things cook. I love that you can cook from frozen. A frozen chicken doesn't take substantially more time than one thawed. A frozen roast, start to finish, in like 2 hours? That's worth it! [/QUOTE]
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