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.
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branchandroot
Re: instant pot
Date: 2022-01-04 04:40 am (UTC)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.