I’ve been using the IP to cook all kinds of frozen fish, seasoned however you want. Put 1+ cup of water in the pot. Put in steamer rack. Add frozen fish filets. Frozen tilapia filets take 3 minutes, manual setting, high pressure, quick release. Frozen cod filets from Costco (thicker) take 4 minutes with 2 minutes natural release, then quick release.
Re hard boiled eggs: I get perfect peelable results from 8 minutes manual with quick release and immediate removal, then rinsing 3 times with cold water before peeling. No dark ring around the yolks.
Many different options for hardboiled eggs. I pressure steam them for 2 minutes, then allow a natural pressure release for about 10 minutes…and then put them in a cold water bath… but I don’t bother with the ice. Just put them in a bowl in the sink and fill with water. That means I don’t have to monitor closely… the eggs are fine even if I forget to remove them right away. But they are easiest to peel if I get them into the cold water bath at around the 10-minute mark after it shifts to “keep warm”.
@calmom I like the 2 minute egg technique too because of attention issues. Lol.
My son HATES the IP. He will not eat anything made in it. So, I gave mine to my mother. She has been having a great time with it. Said she made a pork chop recipe recently - I think it was just pork chops, honey, and soy sauce. She said it was really good.
I’m looking for a good recipe for short rib tacos. I don’t want a recipe that uses chipotle chili’s in adobo sauce. I don’t like that flavor.
Thanks in advance
@abasket thank you. Don’t want a bbq flavor this time. I found a recipe online that I’m trying today. It has Mexican spices, lime and apple cider vinegar. I think I’ll pressure cook today and serve tomorrow. If it turns out good I’ll post a link.
https://whatgreatgrandmaate.com/chili-lime-instant-pot-short-ribs-paleo-whole30/
Made this recipe yesterday. Removed bone and refrigerated overnight. Today removed solid fat layer and shredded and reheated in the oven. Served them on warmed corn tortilla with cilantro, radishes, cheese, tomato and avocado. They were really good. I think key is to let the cooked meat set overnight.
Wow, 50 pages in this thread - I need the cliff notes version to review again!
Saw this link tonight - some good basic but delicious looking dishes. I need to step up my Instant Pot usage! Still have been using it but need to explore a bit more!
Trying to decide what advantage is of IP for hard boiled egg. (My method from an energy crunch cookbook years ago - cover eggs with water, bring to a brisk boil, turn off heat and leave on burner 20 minutes… run under cold water). Do IP version come out better? or just easier?
I just think they are easier to peel, and easier because I don’t need to stay near the kitchen while they cook. I also throw potatoes and eggs in together to make potato salad- both cook in one pot, done at the same time.
IP hard boiled eggs are usually easy to peek – and the advantage for me is that I don’t have to pay attention to the eggs. I just steam them for 2 minutes, then let them sit 10 minutes — and if I forget about them they might sit for a whole lot longer – but the point is I wasn’t watching a pot or worrying about ice-water baths. Just eggs in the basket; press a button; and come back later to take the eggs out.
Ok…at some point, i think someone here posted a recipe that had chicken, sausage, diced tomatoes and rice. It was not a jambalaya.
If you have that recipe, could you please PM me it?
IIRC, you first sautéed onions, and maybe green peppers. Then you added the chicken, sausage (both cut into pieces), rice, diced tomatoes…and some seasonings…I don’t have any idea what?
I’ve now got yogurt figured out it the instant pot. Basically,you steam the milk in 4 wide-mouthed pintcanning jars for 1 minute, cool until 115 degrees, add 1 tsp of plain yogurt to each jar, and leave on yogurt setting (more) for 8 hours. I’ll sometimes use different cultures (Fage, Chobani and siggi’s all work great) for slightly different tastes. I freeze a tiny bit of the new jars, and use for starter for the next batch, so that the starter is always fresh. Since a quart of our favorite yogurt is almost 5$, this is a real cost saver!
I make yogurt all the time, but don’t bother with jars. Not only that, I’ve gone for about 2 years on the same starter (from a Fage) – I just freeze the whey from a batch into an ice cube tray, and then used a thawed whey cube for the next batch. I always get a lot of whey because I like Greek yogurt, so I am straining out the whey.
Here’s what I do:
I dump a half-gallon of 1% milk in the liner-pot of the IP.
Heat to “boil” on the Yogurt setting. When the IP beeps, reset to “boil” to keep it going at high heat for a few minutes longer.
Remove the liner and let it cool for about 25-35 minutes, placing it in a pan with ice water. I check the temp and aim for about 95-105 degrees.
Then stir in my thawed whey; place the liner back in the IP and put it on yogurt setting for 12 hours. (I like a tart yogurt – if I wanted it more mild I might go back to 9 hours).
Then I take the IP liner and put it in the frig for a few hours. After it is chilled, I transfer it into my strainer set up – and let it strain for at least several hours. Then I end up with about a quart of thick yogurt, which I transfer into the containers I use for storage.
It’s also very easy to make a ricotta-type cheese in the IP – for that I heat the milk to the “boil” setting, let it sit for maybe 15 minutes, then stir in some white vinegar – give it about another 20-30 minutes, and strain.
Can’t help with the recipe Thumper is looking for…
And not planning to use Instant Pot T-Day, but am going to make this recipe again while kids are home for the weekend - it was delicious with pork chops but this time I will use chicken - it was very, very good! https://www.thekitchn.com/instant-pot-pork-chops-257222