Instant pot

Toots wrote: »

Would anyone have any idea how long I should put it in the instant pot for?

There's an IP pudding recipe here that is very popular in the IP UK Facebook page. You could follow it for the method if you have your own recipe
https://www.everynookandcranny.net/instant-pot-christmas-pudding/

And a trouble shooting guide here:
https://www.everynookandcranny.net/christmas-pudding-troubleshooting-guide/

Toots wrote: »

I’m thinking of trying my Christmas Pudding in it.

The recipe I’m using takes 4 hours in a normal pot of simmering water on the hob, however, we’ve moved and I no longer have a gas hob. The new hob is induction and my giant pot that I use for puddings isn’t induction compatible.

Would anyone have any idea how long I should put it in the instant pot for?

My MIL has been making her puddings in a pressure cooker for years, don't know the timings though.

I'm definitely planning to do the ham in mine, anything you can set and forget on Christmas Day is a good thing.

Just used your instructions as my very first instant pot recipe.
Its just finished the 45 mins..
Now what do I do? Its showing L0005 now...
Should I just leave it or do I do the mad thing with the steam release?

Johnny Dogs wrote: »

Quite an easy meal to knock up though.

Sauteed stewing beef in two batches and set aside, then sauteed chopped onion, minced garlic cloves X 4, roughly chopped carrots and a couple of teaspoons of mixed herbs, salt and pepper.

Back in with the beef, 2 tbsp of tomato puree, 2 X tbsp of Worcester sauce, can of tomatoes stir well.

In with about 8 rooster potatoes chopped up into inch chunks, then about 250ml of beef stock.

Close her up, pressure setting, and 45mins once it pressurised.

Photo's later when I get back home.

Muahahaha wrote: »

Do not open the lid until the little white valve has fallen down and make sure to do the release under an extractor fan as a lot of steam comes out.

if the pin has dropped then the pressure is already gone.

In general you can either do a manual quick-release - i.e. as soon as the pot beeps, turn the release valve; this will produce a lot of steam

OR you can do natural release - i.e. leave it on the keep-warm setting after it beeps until the pin drops (for most dishes, if the pin hasn't dropped after 15 minutes you can then manually release, but check what the recipe says). The L00:05 is counting up how much time has passed since it beeped.

loyatemu wrote: »

if the pin has dropped then the pressure is already gone.

In general you can either do a manual quick-release - i.e. as soon as the pot beeps, turn the release valve; this will produce a lot of steam

OR you can do natural release - i.e. leave it on the keep-warm setting after it beeps until the pin drops (for most dishes, if the pin hasn't dropped after 15 minutes you can then manually release, but check what the recipe says). The L00:05 is counting up how much time has passed since it beeped.

Just on doing a quick release vs natural I presume that if you let it do natural for 15 minutes then the food is still cooking for that 15 extra minutes? I made the beef stew the other night and let it go for 15 mins naturally but the spuds came out like mash. Im not sure was that over cooking or if it was because they were right down the bottom of the pot and the ladle easily mashed them when serving. Will put them on top next time out. Ive seen a few videos where they wrap the carrots/spuds in foil and place it on top of the meat to prevent it overcooking, it seems a good technique.

Muahahaha wrote: »

Just on doing a quick release vs natural I presume that if you let it do natural for 15 minutes then the food is still cooking for that 15 extra minutes?

Yes, since it is fairly well insulated it takes a while to drop in temp.

You have to factor in how much you are adding too. If you put a few small potatoes in with a half cup of water it would heat up fairly quickly, so it gets to pressure quicker and the programmed timer starts then. Then as there is only a small amount of water it will cool down fast and so the pressure plug will drop fairly fast.

If you dumped 2-3L of water and a load of potatoes on the same time setting of say 10mins high pressure then they will spend a much longer time cooking overall, from pressing go until the pin drops. It is only 1kW so takes a while to heat up.

did the Xmas ham in the IP on Christmas Eve - turned out great.

500ml bottle of cider in the pot and about 250ml of water, whole cloves and bay leaves, ham sitting on the trivet.
12 mins per 500G on high, turn off "keep warm" and then leave it it to naturally release until the pin drops.

(optional: glaze the ham and bung in a hot oven for 30 mins).

Muahahaha wrote: »

For me the IP replaces the slow cooker.

+1, if you were going to get rid of an appliance it would be the slow cooker, as the IP is one.

I made Sparks' Chilli recipe from the Cooking Club in the IP last night. Worked great and fantastic to have it on the table so much quicker than slow cooking it all day. I wanted it ready for the football game at 8pm and only began it at 6.45pm but still sat down with it for kick off. Its a recipe I didnt cook that often because of the planning of slow cooking but it will be a lot more often now with the IP.

Ive to do a batch of curry base next week from Curry Addicts Indian restaurant curry recipe and it should pressure cook that in about 45 minutes rather than the usual 3 hours of simmering and checking. My favourite curry is beef rendang but unfortunately as it is a dry curry I think it would be pointless doing it in the IP as you'd have to simmer down all the liquid until the meat soaks it up anyway.

Have made veg soup and seafood chowder in it too recently. Theres no major time advantage in doing soups in it vs. in a large pot on the stove. But still handy enough to do soups in the IP. Must say Im very happy with the IP, between it and the airfryer the oven is now more or less redundant except for the odd pizza and joints.

Love mine, and gifted two to ... let say family likes.

- recently I realized there is a second version - no Manual button for example...


While I am not using additional accessories for it - after having bought a couple of spare silicon rings - started being tempted to buy a backup (how mad is that); so I dare to ask ... anyone knows how long they might last ??
- or have had experiences when it stopped working after * number of years ?

Just posted this in another thread


See this third party lid

https://www.amazon.co.uk/Mealthy-CrispLid-220v-Electric-Pressure/dp/B07VGN5PF6



TRANSFORM YOUR PRESSURE COOKER INTO AN AIR FRYER: air fry, broil, and crisp directly in the stainless steel pot of your electric pressure cooker. Includes UK and EU power Cord.

Hiya,
Confusing array of steamer baskets on ebay.. any chance you'd put up the link to the one you got? That way I know its ok.

Thanks
Vida

Muahahaha wrote: »

Bought a steamer basket for the Instant Pot on fleabay for about a tenner delivered and gave it a run out tonight.

I put about 200ml water in the pot then the trivet and the basket with carrots and broccoli inside on top and selected the steam function. The steam setting was giving 2 minutes at pressure but I upped it to 5. It got to pressure and was all done in about 10 minutes with a quick release.

The carrots and broccoli tasted really good, it is remarkable about how much more flavoursome steaming veg is over than boiling it where Id guess a lot of flavour gets lost in the water. The steam function is another string on the bow of the IP for me, will definitely be doing all veg this way in future. Looking forward to steaming some fresh fish next and ifs thats as tasty it'll get me away from always buying frozen fish with batters on them.

Brilliant, thanks!

For me its the ability to set it and forget it, its on a timer and it bleeps when its done so theres no need for me to keep an eye on it. It takes any guesswork or checking out of the process, when it bleeps it is done. Allows me to go sit down and watch tv while its cooking without thinking about a pot of boiling water on the stove. Safer too for those who have children.

No, but
Instant Pot Pork Loin Roast - DadCooksDinner
might give you a start.

I got one a while ago and haven't used it that much. So can anyone share there top instant pot dinner recipes, either pressure cooker or slow cooker. Alot of the recipes online are very US focused and don't look the most appetising

Dad Cooks Dinner is yer man. He's an Instant Pot enthusiast, and seems to own a dozen of them, but he cooks real food for real people and knows that there's a world outside the USA.

He used to do a lot of barbeque, and using a rotisserie on the BBQ, but lately it's all been IP.

Worth looking through his old posts.

Recommended

nihicib2 wrote: »

Derailing a bit from recipes, my silicone cap disappeared somewhere into the universe so ordered a replacement from amazon, it doesn't work, its still letting steam through and the floater valve wont pop up and therefore the pot wont seal. Apparently unless you order a genuine part from the company themselves then you might have problems :rolleyes:

I've tried to order from the UK company but they have no option to ship to Ireland, I've emailed them a few times and no answer, has anyone else had this problem or can point me in the direction of where to get one, it's just the wee silicone cap that sits underneath the lid that I need.

You could order through Parcel motel which would allow you to use a UK address and get past their uk address restrictions.

nihicib2 wrote: »

Yeah I've thought of that alright, Its just my closest PM is 45 minutes away and thought the company might be a bit more communicative, it might be my only option if I dont hear back from them


Thanks

An Post Addresspal also have a UK address option and will deliver to your door (as will Address wizard from DPD) or your local post office.