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 .

 

[forktender]

I had to go 60 min for this top round roast to shred. It turned out great, though.
My bread failed, I think my yeast was almost dead, the packet said exp. Nov. 2025 it barely had any rise.
Good thing I had some back up Hoggie rolls in the freezer.

 

[forktender]

Gotta work on my bread skills, badly!
I suck at baking!!

Thank you, too everyone that helped me out with this meal, it turned out great!!!
Dan.

 

[Elf@shore]

Gotta work on my bread skills, badly!
I suck at baking!!

Thank you, too everyone that helped me out with this meal, it turned out great!!!
Dan.

FYI: Yeast, add a small amount of warm ,not hot water can kill it if too hot
Add sugar to it, Its should start to bubble and grow with in 30 ms.
If not its dead!
This starter will jump start the yeast !

 

[BrianGSDTexoma]

I think my yeast was almost dead, the packet said exp. Nov. 2025 it barely had any rise.

I had the same thing happen to me last week. I grabbed the wrong bottle. No rolls that night.

 

[chopsaw]

Looks great !

I had to go 60 min for this top round roast to shred.

Now you have an idea of what it does .
You can do the same with pork loin and a jar of Giardiniera .

Gotta work on my bread skills, badly!

Try this if you have a food processor .

Mixing dough in the food processor .

Been messing around with this for awhile . Gives really good results . @BrianGSDTexoma , @tropics I don't have an exact recipe for this , because I add the dry to the bowl of the food processor , then spin it up and add the liquid just until it pulls away from the sides . I start with 2 cups of...

www.smokingmeatforums.com

I can give you a guideline for a stand mixer too . Fresh bread for Sunday supper .

 

[forktender]

I had the same thing happen to me last week. I grabbed the wrong bottle. No rolls that night.

I even broke out the proofing mat, to warm things up, no luck. The yeast did fizz a little, so I thought it was good and dumped it into the mixer, next time I'm gonna really make sure it's going before I mix the dough.
I tried blasting it with heat for the first few minutes, of the bake, like I used to do to my S.D pizza and there was zero oven spring. I know the flour was fresh, so it had to be bad yeast.
I have another packet of the same lot, I'm gonna test it right now.

Edit: BrianGSDTexoma It was completely dead yeast, I just tested it with warm water and sugar, nothing at all, Brian.

Found some of the rescue starter that you sent me a few yrs ago in the freezer, along with my old starter/ Luigi. I'm gonna combine the two and start up a new batch of SD starter, it's well past time that I learn to make a good rustic SD bread and start making pizza again.

 

[forktender]

FYI: Yeast, add a small amount of warm ,not hot water can kill it if too hot
Add sugar to it, Its should start to bubble and grow with in 30 ms.
If not its dead!
This starter will jump start the yeast !

Thank you, I didn't add any sugar this time, but just did a test with the same yeast, and it was totally dead, I'm talk'in not one bubble whatsoever!!!
What a bummer, I know better than to not test the yeast first back from my pizza making days.

Dan.