I made the green chili with chicken from serious eats. So good! It took longer to chop the tomatillos and chili peppers than anything else. Topped it with crushed tortilla chips, sour cream, cheese, cilantro, and a couple squeezes of lime juice.
We were unbelievably out of long grain rice, so the cilantro rice I’d planned will have to wait.
1 yellow onion
1 green bell pepper
1 bunch cilantro (stems included)
8 cloves garlic
approximately 1 cup water
2 (14-oz bags) black beans, rinsed and sorted
2 Tbs salt, divided
2 Tbs sugar
7 Tbs olive oil
4 Tbs white wine
4 Tbs apple cider vinegar
2 chamomile tea bags (empty contents)
1 tsp oregano
1 tsp cumin
1/2 tsp black pepper
Water
First, make the sofrito. Combine the onion, green bell pepper, cilantro, garlic, and water in a blender. Completely liquify.
Sort and rinse the black beans (no need to pre-soak). Put the beans in the instant pot. Pour sofrito over. Add 1 Tbs salt, sugar, olive oil, white wine, apple cider vinegar, contents of the two teabags, oregano, cumin, and pepper. Add water to slightly above half the max fill line in the pot. Combine. High pressure for 35 minutes followed by a full natural pressure release. Add remaining 1 Tbs salt prior to serving.
This was a recipe that a woman posted on the FB Instant Pot Community. So, so good!
I associate Corelle and Pyrex with all the decorative, often floral exteriors on the cookware and dishes - is there a decorative Instant Pot in the future?!
Ok, I have to confess that I have not read all 65 pages of this thread to find out if this question has already been answered, so apologies if it’s a regular topic lol.
I’ve had my IP Duo since 2016 and I use it 2-3 times a week. I make things like chili, pulled pork, saffron rice, and curries regularly and have noticed that the rubber gasket ring around the lid has taken on a yellow/orange tinge over time. I regularly wash the gasket in the top rack of my dishwasher, and occasionally do a vinegar/baking soda soak to get rid of any odors but I do wonder how long this gasket is supposed to last? And if any of you have replaced it, did you get an InstantPot branded one, or a generic? Any tips/advice on the timeline of the gasket?
I keep 2 gaskets around - one for non-smelly foods and another for garlic-y etc. dishes. I gave up on trying to get the gasket residual smell-free. Both of mine are IP-branded.
^^ Same. Especially after I did an Indian dish in the pot - the smell of those spices permeated the ring!
A ring is pretty inexpensive to purchase. I ordered on Amazon. I use the Indian affected one (it’s less pungent now, but still) for really savory, spice infused dishes and then save the newer one for yogurt or anything that would not be savory strong.
I had attempted to clean the one many ways but really it wasn’t fully successful.
Forgive me for asking this again and not searching through the 65 pages of thread…
I am hosting Easter tomorrow and had some thought of doing the mashed potatoes in the Instant Pot. I have not done them this way before but have heard many say its easy and successful.
Do you have a generally “foolproof” recipe for mashed potatoes in the IP? How much water? How long cook time? What type of pressure release? And do you just whip right in the pot adding other ingredients??
@abasket - I have not made mashed potatoes in the IP but also hear good things. The one thing I have read over and over again is to make sure you hand mash the potatoes rather than whipping them with a hand-held mixer. The latter reportedly yields a gummy mess. I’m sure this is the case whether the potates are cooked in the IP or not.
You didn’t ask, but here is a clever potato salad recipe that cooks the potatoes and hard-boils the eggs together. I have made this, and it is quite tasty and easy! Just sharing in case anyone is doing potato salad for Easter alongside their ham.
Interesting about the no whipping - hmm…maybe I better trial this on my own another time…a couple of family members might not deal with even slightly chunky mashed potatoes! (they would be fine with me though!) I’ll think a little about it!
And thanks for the search tip - I knew there was a way!
Well, I did make the mashed potatoes in the Instant Pot and they came out excellent!
I used the Yukon Gold potatoes. Put about 1 cup of water in the bottom of the pot and added 1 tsp salt and stirred it. Added my metal steamer thingy and put the potatoes which I just peeled and cut in half on top of the steamer. Cooked 9 minutes and then manual release. Drained the water out and then added butter, salt, milk/cream and just a little sour cream and creme cheese. I DID whip with my hand mixer. They were smooth as silk and yummy. I personally would have eaten them just mashed by hand but for the crowd, whipped them.
Definitely some time saved but also freed up the stovetop. I would do again especially for a big crowd.
Using my Instant Pot as a slow cooker today to do a newer recipe that my husband loved.
Put frozen chicken breast tenderloins (that’s just what I buy) in the bottom of pot. Sprinkle one box of stovetop dry mix over the top of the chicken. Mix one can of fat free (what I used) cream of chicken with a cup of chicken broth and some seasoning/herbs if you like and pour over top of dry dressing.
Normally I would slow cook for 4-5 hours but today I put frozen breasts in so it could have a delayed start. So I set it for slow cook for 5 hours BUT also set the timer to not start for 4 hours when I left the house.
Really easy and comfort food. I have also added additional veggies before - fresh green beans, mushrooms, etc.
How does one hard boil eggs in the IP. I don’t have an IP—my H bought a brand that the local kitchen shop was selling (Fagor). I can’t find directions for eggs in the manual.
@thumper1 - I was actually thinking a little about that this morning. I didn’t know if the lack of liquid would be a problem on the pressure cooker setting??? Slow cooker style the broth/cream of chicken goes on top so it is absorbed into the Stovetop stuffing.
If I was trying it, I might put a little broth in the pot first, then chicken, then dry stuffing, then cream of chicken diluted a bit. If the chicken was defrosted, and in smaller pieces I’m thinking 10 minutes high pressure? That’s how much I do another recipe with chicken that is cut in pieces and pasta/liquid. But that’s just a guess.
@Bromfield2, hard cooked eggs are really easy. Put a cup of water into the pot. Put your steamer insert in, and arrange your eggs on top of it in a single layer. Cook on high pressure for five minutes, then do a quick pressure release. Immediately place the eggs in an ice bath to chill (I just remove the whole pot, put it in the sink, and cover the eggs with iced water).
@Bromfield2, I have an off brand and it doesn’t have a program for “high pressure.” I do everything noted in the post above, but I use the “fish/steam” program and decrease the time to 6 minutes. I don’t know how I came to the conclusion that that would be the best option, but it works perfectly.
I think I’m going to go ahead and just buy the IP brand. So many of the recipes I see are tailored to that model.