LizT wrote: » I made peanut chicken using this recipehttps://www.feastingathome.com/instant-pot-peanut-chicken/ It was fab and so quick and easy to make.
Faith wrote: » It looks like a great recipe, but man that site is a good example of the need for the website someone posted recently, that strips all the waffle out of recipe posts!
con747 wrote: » Just hit the "jump to recipe" button and bypass it all.
Muahahaha wrote: » Well I wont be having the peanut chicken tonight after this disaster herehttps://www.boards.ie/vbulletin/showpost.php?p=116384896&postcount=369 Fuming!
LizT wrote: » Oh no It’s definitely worth giving it a go again when you can face it.
SmallTeapot wrote: » I'm going to (attempt) to make this today I'll be using 4 chicken breasts (cubed)... anyone know how long I'll need to pressure cook for to ensure everything is cooked ok? Also, is it ok to make in advance and use the 'keep warm' function (for about an hour or so) to save it until we are ready to have dinner...
Muahahaha wrote: » The recipe says 8 minutes at high pressure for breast of chicken and then let the pressure release naturally. The Keep Warm function works fine anytime Ive used it. Let us know how you get on as Im going to have my second attempt to make it during the week now Ive got a proper tin opener
Just wondering does anyone here use their Instant Pot as a rice cooker and how does it do? Is it a 1.1 ratio of water to rice and how long do you put it cooking at pressure for when doing plain long grain white rice? Cant find my instruction book but sure it was in there
I use mine almost exclusively as a rice cooker, tbh. I usually wash the rice well and do a 1:1.5 ratio of rice to water but I usually cook sushi rice so it's better with a stickier texture. You would probably do 1:1 or 1:1.25 for long grain. I then cook for 4 minutes and do a natural pressure release for as long as I need for the rest of the meal to be ready. Historically, I've cooked for as little as 2 minutes with a full natural pressure release, or 4 minutes with a rapid pressure release and it has tended to be fine either way. For ratios, I use an actual plastic cup so it's a volumetric measurement, rather than weight.
ah great thanks for the ratios, I was worried about getting them wrong and either getting a burn notice or worse. I stupidly went and bought a rice cooker from Amazon on impulse as I had a £5 voucher that needed to be used. And when it arrived only then I remembered the IP is also a rice cooker. So I'll be using it as that tonight and provided it goes well the rice cooker will be going back, pointless having two of them in the house.
I have a microwave rice cooker, cost a fiver in Aldi. It's the way to go if you have a microwave.
2:1 is the ratio I use (by weight), always comes out perfect, and means you can use the IP for cooking your stew/curry etc.
yeah I have one of those too and thats what Ive been using up until now but just decided on impulse to get an Russel Hobbs rice cooker. as I had a £5 voucher to use on Amazon and nothing else to buy. Used it and its no better than the microwave one but also it takes 18 minutes to cook two portions of rice whereas the microwave one has it done in 10. Plus it has a fill line that is etched in black metal and almost impossible to see. So I asked Amazon to return it and they gave me a refund and said no need to send it back.
Used the IP to cook rice last night and it did good but no real difference to the microwave one. And given the IP stays in the press when not being used I'll just use the microwave one going forward as its less bulky and easier to wash.
I’ve a second instant pot I use for rice mainly. It’s a smaller model, maybe the 3 or 4 liter one. Usually I do 1:1 or 1:1.1. Generally I use the rice program with a pint glass filled to a point with rice, and another filled to the same point or just a tad higher with water. Spot of salt and some oil and bung it in the instant pot. I did invest in the non stick pot as it works a little better for rice but no huge issue with the regular pot either. The rice program usually takes 12-14 minutes with 5 min natural pressure release.
So I am an Instapot devotee and use mine every day cooking for 4 people and I thought I would share a curry recipe aka lentil dahl that I consider bullet proof and easy to make. I also use the pot for soups/stews/pasta dishes but this is the one recipe that everyone agrees is the tastiest.
So ingredients/tools for enough sauce for 4 people ( IMO)
Wooden spatula or spoon
500 ml of veggie stock
150gm of red lentils (preferably rinsed under tap quickly)
1 diced onion
1 diced carrot
1 chopped celery stalk
sliced/diced thumb of ginger
3-4 cloves of garlic
vegetable oil (enough to cover the bottom of pan)
honey or brown sugar
Now the method..
saute mode
add oil
add onion+carrot+celery+ginger+garlic all together
sweat veggies for about 5 minutes. Add more oil if it starts to stick but try to keep it moving around with the spoon.
Now add two teaspoons of ordinary curry powder (I use Batts Medium Curry powder and its fine)
Again, the curry powder will start to stick quite quickly so just keep scraping the bottom with spoon.
After about 30 secs you will feel that you are losing the battle in keeping the curry from sticking so now chuck in few splashes of veggie stock and deglaze.
Once you feel pan bottom clear and nothing stuck, throw in all of the lentils. Again just stir around for a minute or until you think it is starting to stick again and then just throw in the rest of the stock.
Now squeeze in as much honey as you like (or tablespoon or 2 of brown sugar).
Close lid and set pressure cook to 5 mins.
After 30 mins, if it hasn't vented naturally then release remaining pressure.
Sauce will be quite thick at first but after a couple of stirs will be perfect. I find the lentils negates the need to add coconut milk and gives it that creamy takeaway curry feel without the extra calories.
Enjoy ! Feedback or improvements welcome..
If you like Indian this Instant Pot cookbook has some great recipes in it, have done the butter chicken and chana masala in the IP and both turned out really well
https://pdfcoffee.com/indian-instant-potr-cookbook-urvashi-pitrepdf-pdf-free.html
There's browser addons that skip all that for you. You don't even have to locate and press a "skip" button.
Firefox.
Chrome, if you're into that kind of thing.
Ive had my instant pot for around 2 years now and determined to use it more this year. I have a couple of go to recipes I pull it out for and I no longer cook rice in a pan, only use the instant pot for it.
I'm looking for any recommendations for a pork fillet in the instant pot. Have been googling around and havent found anything that jumps out at me so looking for anything people might have tried. I also have some wild mushrooms I could use - but also could use them in a risotto later in the week.
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