Talk, to, me about Insta pots, please.

[Steve H]

You nailed it, Steve, Mom said you're NOT taking my pressure cooker.
I asked her when was the last time she used it, her response was "shut up" I left it at that.

Smart man!!

 

[TimothyFS]

I want one, but don't know what options I need.
I'll mainly use it for meat, soups and stews, and maybe sauces, and preserves, I think, another thing in what size? Likewise, I like to cook pretty big for freezing meal preps, but I don't need massive, due to storage space being tight.

Which brand seem to be best? I'll wait for holiday sales before buying, unless you know of a good deal now.

@thirdeye
chopsaw

Or anyone else that uses them.

Thanks a bunch.
Dan

I have an Instant Pot 6qt and love it. Makes great Chili, roast, Gumbo, All kinds of soups. I have a 3 ring binder full of recipes I gleaned off Pintrest. Tons of good recipes to learn.

 

[Elf@shore]

I have an Instant Pot 6qt and love it. Makes great Chili, roast, Gumbo, All kinds of soups. I have a 3 ring binder full of recipes I gleaned off Pintrest. Tons of good recipes to learn.

Get INSTA POT. Buy a NEW one . They are cheap, $80 or less.
I would look @ Yogurt, Canning, Sous Vide now is available. That would be nice!
Size 6 Qt seems to be the norm.
4Qt I would think is just too small.
Its a good size to make decent amount of food.
I put a frozen 6 lb Turkey Breast in my 6 qt.
To give you an idea of capacity.
If you get a larger size? Its takes more electric and food to make it be efficient.
Target had a sale that included the glass lid and extra Silicone ring ?
Believe it was under $100 ?
I am very happy with mine its a few yrs old

Recipes: Pressure cooker recipes.com Jackie and Amy
They are tested for IP .

 

[forktender]

1/2 to 1 cup . Depends some on the fat content in the meat , and what I'm looking for . I usually compare online recipes to get an idea . I've settled in on using the pressure cook selection for everything , and around 50 minutes with a natural release for anything shredded .
I do a lot of meats unseasoned . Then finish them on the stove top and season accordingly . Say , for taco meat ,
Once you figure out how it works , and what's going on inside , you can apply what you know .
I see some good eats in your future .

Wayne @thirdeye said he's no help / no instant pot , but he sure helped me with some technique stuff with mine .

chopsaw
Rich, meat in the broth, or on the trivet above the broth?
Thank you.

 

[chopsaw]

in the broth, or on the trivet

I do it right in the liquid .

Sear the meat ,

Added pepper, onions and garlic ,

Add liquid and set to high pressure .
Take the meat out when it's ready and shred .

Then back into the pot .

I turn the pot off , put put the lid back on . As it cools , the meat soaks up
Some of the broth . Just be careful it can still build pressure even though it's off .
That batch went on egg noodles .

 

[forktender]

I do it right in the liquid .

Sear the meat ,
View attachment 726892
Added pepper, onions and garlic ,
View attachment 726893
Add liquid and set to high pressure .
Take the meat out when it's ready and shred .
View attachment 726894
Then back into the pot .
View attachment 726895
I turn the pot off , put put the lid back on . As it cools , the meat soaks up
Some of the broth . Just be careful it can still build pressure even though it's off .
That batch went on egg noodles .
View attachment 726897

Awesome, Rich, I'm gonna season with S.P.O.G., heavily brown in C.I pot, add 1 C of beef broth, and let it rip for 50 minutes.
Thank you so much.
Dan.

 

[Elf@shore]

Awesome, Rich, I'm gonna season with S.P.O.G., heavily brown in C.I pot, add 1 C of beef broth, and let it rip for 50 minutes.
Thank you so much.
Dan.

check out this site:
Pressurecookerrecipes.com
By Jackie and Amy.
Has many inadept recipes: Regional and world recipes.

 

[chopsaw]

let it rip for 50 minutes.
Thank you so much.

You can always cancel , manual release at 30 minutes , and see where it's at .
Probe for tender , and go from there . I use a pair of tongs .
Still tough / doesn't want to shred , go back under pressure for another 20 , and recheck .
Keep us posted .