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The Instant Pot and I are not destined for Instant Pot greatness..
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Interesting. Now that you mention it, that's what happened on my first try with the orzo. Still, I think your penne would be done after 3-4 minutes, especially if you're going to slow cook/warm it in the crock all day long. I might cook the pasta by itself, then add all the other ingredients and let that run on the slow cook mode.
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Frozen Smoke a couple of things cause this in my experience.
1. Not deglazing after sautying. Stuff stuck to the bottom will overheat and trigger the "burn" sensor.
2. Mixing in a thick sauce. For example, if you were making chili from scratch you should add the stock then tomato paste on top but DO NOT mix it together. A sauce that is too thick will spend too much time heating from the bottom up and trigger the burn sensor. Your chili in a can may have ended up too thick after mixing. Try it again and just layer on top.
the burn notice is a just the pot detecting a certain temp or above at the plate.
hope this helps
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OK, first run with the Instant Pot was a bust. Used a short rib recipe from SmittenKitchen: https://smittenkitchen.com/2018/02/k...sed-short-ribs with a couple minor variations.
The recipes on that site are usually pretty solid. The recipe only calls for 35 minutes for the meat and then 3 minutes for the vegetables. Neither was anywhere near enough time. The ribs were cooked but still weren't tender and falling apart like they should be. And the vegetables weren't cooked properly.
We will probably give it another shot or two but we weren't impressed with the first go. Would have been much better cooking this in a dutch oven in the oven.
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Love this thread as I'm on the fence in buying one. Jumbo Hard boiled eggs in my Mirro-Matic pressure cooker set at 5 psi will take 15min. and the shells peel very easy.
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Pressure cookers are pretty standard equipment though. These just have a few more features. They are good for some things and not others just like regular pressure cookers. Unlike a slow cooker I definitely found it to have a learning curve. I also feel like a pressure cooker of some sort should be a part of any well-equipped kitchen. If you haven't given up on it already maybe start here next time you want to use it. https://www.seriouseats.com/tags/pressure%20cooker
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why would you boil the pasta first unless the recipe requires the pasta to be rinsed before adding to a sauce? We make chili, pulled pork (well not any more now that I have my MAK), chicken breasts, rice dishes, and hard boiled eggs most often. The problem you had is rare. I'd suggest a few other recipes before throwing the towel in. Even if you only used it every other week, the time savings in most recipes is priceless.
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Yeah it's sounding like this thing just has to many quirks to it to make it real useful compared to just doing things in the standard way. Boiling your pasta and then mixing it in after, sauteing in it and then taking the pot out to let it cool before you proceed to the next step, the time it takes to pressurize and then release pressure....meh, I'm getting pretty disenchanted with this gadget.
I'm going back to my stick burner now.
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We made jasmine rice in it last night. Worked like a charm. The actual cook time was 4 minutes. I didn't time the pressure build up or the pressure release time.
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My wife is borrowing an Instant Pot to try out to see if we want to buy one. She is doing some Asian short ribs this evening for the first test. My guess is we won't really see the need for it. My wife and I are both home all day so we don't really need "quick meals after work" type of foods. But we will see.
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you want to use a cold liquid when deglazing after using the sautee function, This happens to me maybe 1-2x per year. Definitely frustrating, but not the norm.
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I got the burn warning a couple times but then it went away, reached pressure and nothing was burnt on the bottom.
Curious, I poked around and found out that "overheat" was re-named "burn". This can be caused by using saute then going right into pressure. The recommended fix is to hit cancel, remove inner pot and let everything cool down for a few.
My wife is happy, just discovered medium cooked hard boiled eggs...the shells slide right off.
You can leave if you want, but eventually you'll come grovelling back.
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Wondering about the viscosity of the chili and the sugar content. From a can, I suppose, Hormel or the like.
My breville is nonstick, so it doesn't saute as well as the Instant, but it also doesn't have a burn issue.
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