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The Instant Pot and I are not destined for Instant Pot greatness..

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  • fzxdoc
    replied
    Frozen Smoke , you may want to read here about what causes the "Burn" error message to appear on your Instant Pot:

    https://www.paintthekitchenred.com/i...-burn-message/

    FWIW I've never gotten a burn message but perhaps it's because I have an older model that does not show that message. I've never really burned anything yet--the bottom food has been more browned but never burnt. The biggest thing for me is to make sure the pot is completely deglazed after using the Saute function.

    And for other solutions to potential IP problems, this article is really good:

    https://www.paintthekitchenred.com/1...to-solve-them/

    Sometimes it just takes inhaling a deep breath, squaring the shoulders, hiking up the big-person britches and giving it another go.

    I hope you're not so discouraged that you won't try again. Best of luck!

    HTH,
    Kathryn
    Last edited by fzxdoc; February 23rd, 2019, 02:12 PM.

    Leave a comment:


  • Buck Flicks
    commented on 's reply
    This was my experience with my sauce, too. It didn't reduce well. It was more like a broth than a glaze.

  • Buck Flicks
    commented on 's reply
    Well, normally you wouldn't, Dogs... I suggested cooking the pasta first for this particular recipe because everything else being added was already cooked, and didn't technically need to be cooked at pressure. It just needed to be warmed up.

  • Buck Flicks
    commented on 's reply
    That's the main attraction for me - being able to cook a meal in a fraction of the time. It's also very easy. I just made some Asian baby backs (but marinated in the Korean short-rib style) they were delicious, but lacked the crusty/smoky goodness that would have come from properly smoking them.

  • MoreWood
    replied
    We live full time in our motor home and use the Pot a good bit when weather keeps me from cooking outside. As others have said, it is a mean bean machine and soups and stews work well too.

    Still would rather cook outside smoking/grilling, but some days the IP makes things simple. For a good book on IP recipes, I like Dinner in an Instant by Melissa Clark. Her Cuban Pork recipe is seriously good, just sayin'.

    Leave a comment:


  • treesmacker
    commented on 's reply
    What!!??

  • treesmacker
    commented on 's reply
    Oh, a few things I forgot to say... use a whole chicken. After rolling dough into log, cut perpendicular to roll, to desired noodle width, unroll individual noodles and throw into a stack with a little more flour to keep them from sticking together. A little extra flour doesn't hurt - it helps thicken the "soup".

  • treesmacker
    commented on 's reply
    ... get the broth boiling, throw in the home made noodles and chicken meat, and in a few minutes you'll have a delicious thick soup - cut the noodles thick, and it turns out kinda like chicken and "dumpling noodles". Sounds crazy, but my family serves this over mashed potatoes... and we love it - kinda traditional dish that Grandma made. We used stove top pressure cooker for this for years, now easier with IP. I don't have exact details - I just wing it.

  • treesmacker
    commented on 's reply
    Try this with that fall off the bone chicken... do it braising like, with water salt and pepper, and poultry seasoning. You'll end up with a terrific broth, chicken meat, skin and bones. Strain the works - save the broth. De-bone the chicken - this is the time consuming part, but worth ii for me. You end up with nice tender chicken and tasty broth. Now, make some rustic home made noodles. Just flour, eggs, and water. Roll dough flat, generously flour both sides, and then roll up into log ...

  • NapMaster
    replied
    We have one and I like it. However, I don't get complicated with it. It is a bean machine for sure.

    I don't think I've ever used any of the automatic buttons and it has a lot. I'm still trying to figure out what porridge is. Do you harvest it or shoot it? Maybe it is some kind of partridge.

    Leave a comment:


  • Thunder77
    replied
    22 minutes for barley. Best time ever, and no fuss! Just set and walk away.

    Leave a comment:


  • Thunder77
    commented on 's reply
    jerrybell, no I don’t make my own yet. I use the fresh stuff in the bag at the supermarket.

  • JoeSousa
    commented on 's reply
    Well, we ditched the daikon and used potatoes and only used 4 cloves of garlic. The sauce itself was very flavorful but that flavor didn't translate to the meat well. Overall the dish was kind of bland.

    But beyond the flavors the textures weren't what we wanted. We are definitely going to give it another shot with some other recipes but this was the one my wife wanted to start with.

  • Larry Grover
    replied
    JoeSousa That's a pretty elaborate recipe for a first cook...asian pear, mirin, daikon, 8 peeled garlic. I mean props for the effort but I'd just recommend start with something simple to get a feel for things.

    I've cooked brisket, ribs and pork butt in the IP and the recipes all called for natural release of 10-25 minutes. Not sure if that was the problem here but perhaps picking up a book with the "Approved by Instant Pot" seal is the way to go?

    I saw a book at Costco, I think it was called "5 ingredients or less IP" or something to that effect. I'm lazy so that's what I look for...throw some stuff in there for quick weeknight meals. If I have to spend alot of prep time it's going in the Le Creuset.

    Leave a comment:


  • Buck Flicks
    commented on 's reply
    By the by, my crock pot has clamps for the lid for transport. It's the best thing ever, especially for getting my chili from the kitchen to the chili cook-off.

    https://www.target.com/p/crock-pot-6...b/-/A-13697382

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