I do deserts - cheesecake In small springform comes out great! Also the best chocolate lava cakes https://www.adventuresofanurse.com/instant-pot-better-than-sex-chocolate-lava-cake/ in small pyres bowls. Small bundt cakes
@Singersmom07 - I do brown the meat but for some reason it’s the consistency of the stew that I don’t like as much. It just seems better to me cooked on the stovetop.
I use this (minus mushrooms DD does not like) but maybe our consistency preferences are different. https://www.budgetbytes.com/instant-pot-beef-stew/
Okay, so just got my Instantpot delivered. I know there is an entire thread for recipes but I am hoping somebody can just walk me through my first meal. Just went to the store, have a 4 lb top round roast, potatoes, onions, carrots. I also have cream of mushroom soup and dry onion soup. What, and how do I make a yummy meal with my new toy?
I have a 6 qt duo Nova if that makes a difference
3 pounds boneless beef chuck roast
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
6 medium red potato, cut in half
6 medium carrot, peeled and cut into 2-inch pieces (about 3 cups)
How to Make It
Step 1
Season the beef as desired. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the cooker. Pour off any fat.
Step 2
Stir the mushroom soup, onion soup mix, potatoes and carrots in the cooker. Return the beef to the cooker.
Step 3
Close and lock the lid. Bring to full pressure over medium-high heat, then reduce the heat to medium-low. Cook for 1 hour.
**I would just set your pressure for 60 minutes. Forget that #3 direction.
Step 4
Do not open the cooker until the pressure has dropped. Season to taste.
If you have Worcestershire sauce, add a tablespoon of that to this recipe.
Would the mushroom soup (undiluted) be “liquid” enough? I haven’t tried a cream soup undiluted.
I will add that a 4 pound roast is pretty big. I often do smaller ones 2-2.5 pounds and less time.
Depending on the item, quantity doesn’t always affect cooking time.
You do need some water. I would put a cup of water on bottom. And I would cut the roast at least in half. The time and quality are more dependent on density than quantity.
Don’t add water to this recipe. The soup and “juice” from the meat are plenty of liquid. I’ve made this before…and adding water isn’t necessary. A four pound roast is OK. But yes, cutting it in half before putting it in the pot is a good idea. But it probably will be ok anyway.
^^^^ Good to know on the soup!
If you add water…I’d suggest 1/2 a can.
My husband seemed interested in Instapots (asked me a few times if I wanted one). So after he retired last year and he did not… he got much of the cooking chores. So last May I bought him an IP for his birthday. Admittedly it has hardly been used. He does use the crockpot sometimes though. I’m thinking in summer IP would be less heat in the kitchen… so perhaps we’ll try it again.
Another thought - if we get good at this, we might use the IP a lot during future kitchen renovations.
Both good reasons - no heating up the kitchen and perfect when some appliances are out of commission!
DD’s college friend was in the traveling Cats Broadway show. She used the instapot to cook healthy meals for the entire year on the road.
@CottonTales …there are some Really helpful, informative videos on YouTube. I learned a lot from watching. Before that, I didn’t really use IP–because I just didn’t understand how to work it. Good luck!
For anyone still shopping for one, Best Buy has a 6 qt model for $29.99 deal of the day!
I don’t mean to be dumb but is a pressure cooker the same as an instant pot?
Also, after I put it in my cart, Best Buy offered to sell me a glass lid for $9.99, and a cooker pot for $19.99. Does one need those or want them?
Yes. The instapot is a modern programmable pressure cooker. Better than the old stove top ones. The glass lid is useful if you intend to use the slow cooker function. I never have and have never needed it or the second liner.
I just made one of my favorite simple summer recipes today in my Instant Pot. Potato Salad - 3 lb bag of small red potatoes, a dozen eggs nestled on top (6 for potato salad, 6 for other salads this week), a cup of water, manual 5 minutes. Put eggs in cold water for 5 minutes, then peel. Put cooled down potatoes, eggs, salt, pepper, mayo (to taste), and chopped green onions in a large bowl, mix, and chill. Honestly, my IP is worth it just for this.