Biggest Instant Pot Win So Far

[dreamshark]

Totally unexpectedly, it is soft-boiled eggs! Not that it's that hard to make soft-boiled eggs on the stovetop, but this is easier (not faster, but not noticeably slower either). And boiled eggs are probably the one and only dish that actually comes out BETTER when pressure cooked. I know, I didn't believe it either, even after Hershey told me how much she loves her IP hard-boiled eggs. Honestly, I just decided to try it because I am trying to find a use for every button, and there is literally nothing else to do with the Low Pressure setting on this thing but boil eggs. We don't use a lot of hard-boiled eggs, but I frequently make soft-boiled for breakfast, so I tried it this morning.

END TO END TIME    about 10 minutes

HERE'S HOW I DID IT
Put two Large Eggs on the trivet, add a cup of cold water.
Put on the lid and set controls to:  Pressure Cook (Low) for 5 minutes.
Quick Release steam the moment the timer runs down.
Lift out the eggs with the trivet and slide them into a bowl of cold water until they are cool enough to touch. 
Crack the eggs and scoop out into a small bowl. 

WHY IT'S BETTER THAN JUST COOKING ON THE STOVE

• BIG WIN - absolutely no sticking to the shell! I didn't realize this was a problem with soft-boiled eggs until I opened a pressure-cooked egg. The eggs practically fall out of the shell!
• You don't have to watch the pot like a hawk until it starts boiling (which is when you set the 3-minute timer)
• Lifting the eggs out on the trivet is easier than scooping them out of a pan of boiling hot water, or draining the pan
• Afterward, you can set the pot to Saute for 5 minutes to boil away the water and humidify the bone-dry winter air without worrying about forgetting it and melting the bottom of the pot.

Comments

instant pot

[eileenlufkin]

We got an instant pot for Xmas, so I will remember to try this. Thanks for the tip!

Re: instant pot

[dreamshark]

Ooh, I've got lots of Instant Pot tips! First tip is that the only buttons you actually need are Pressure Cook, Saute, Keep Warm, and of course the +/- buttons to set the time. All those other buttons? All they really do is remember settings.

Other than eggs and oatmeal and pea soup and brown rice, I mostly use ours for a multitude of pork and chicken stews (beef doesn't come out that well). My basic recipe goes like this:
* Saute onions and minced garlic in olive oil [Saute button]
* Add the meat (usually chicken thighs or pork) and brown
* While meat is browning, add spices to "bloom" them.
* Add 1-2 cups broth or water and "deglaze" (scrape bottom of the pot)
* Add vegetables (and sometimes a can of beans or tomatoes)
* Add potatoes or brown rice or pasta
* Pressure cook for 25 minutes
-- If you have time, use Natural Release (let it cool down naturally)
-- If you're in a hurry, Quick Release is good enough
* Sometimes you add things at the end, like sour cream or raw spinach.

I have literally a dozen specific recipes that vary the spices and vegetables (or dried fruits if you like tagine). The process is the same but the dishes vary quite a bit.