Instant Pot

The Hot Pepper said:
All brands are different. One great thing about this one is the stainless steel insert, not teflon. Plus the features and quality.
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Folks and brother have a Fagor, with ceramic liner.
 
I am looking daily for the Instant pot Duo 6 or 8qt...sold out everywhere within 50 miles of here.
 
Can get it online but I want to get it locally.
 
Muckyai said:
Woohoo. Got an InstantPot for Christmas and broke it in last night. Made chao ga aka congee aka rice soup. Came out great and was super easy to clean up.
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So how do you like the mini?
 
It is big enough for your liking or would you think the Duo 6 or Duo 8 would be more useful?
 
Masher said:
So how do you like the mini?
 
It is big enough for your liking or would you think the Duo 6 or Duo 8 would be more useful?
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This really is the perfect size for me. It's smaller but it still cooks up a sizeable amount of food that can be portioned out for future meals. I really like how simple it is to clean up too.
 
One of the best kitchen gadgets you can spend your money on.
I use it to make yogurt at least twice a month.
Used it to cook a pork butt for pulled pork
Used it to cook beef short ribs 
Used it to cook frozen chicken
Used it to cook up some tamales
 
There are great videos on YouTube and lots of help at Pinterest.
Go for the biggest you can afford.
 
 
 
 
winland said:
One of the best kitchen gadgets you can spend your money on.
I use it to make yogurt at least twice a month.
Used it to cook a pork butt for pulled pork
Used it to cook beef short ribs 
Used it to cook frozen chicken
Used it to cook up some tamales
 
There are great videos on YouTube and lots of help at Pinterest.
Go for the biggest you can afford.
 
 
 
Click to expand...
 
What size is yours and how long have you been using it?
 
 
I have been watching videos for days  :P
 
Masher said:
 
What size is yours and how long have you been using it?
 
 
I have been watching videos for days  :P
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I have the 6 quart unit.
 
Probably bought it from Amazon over a year ago.
 
I have a lot of the accessories that you purchase separately.
 
texas blues said:
 
 
Porridge?
 
What is this midieval sorcery?
 
Looks like a crock pot with a bunch of wham whams and zuzu's.
 
The neanderthal and caveman discovered fire and learned how to cook with it.
 
I do own a crock pot and use it sometimes for Mrs. Blues sheeit.
 
But all I need is a sharp knife, a bigass cutting board, and a cast iron skillet.
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now dat is sum gould cookn addvise der brutha's..........................
 
Didn't want to spend the bucks before using one or seeing someone else use one.
 
Borrowed the folk's 8qt model to give it a whirl.
 
So far made a few meals. some winners, some not so much.
 
I took recipes off You tube or adapted to my best guess.
 
#1 Pasta Figioli (sp?)
Didn't care for it..well possibly just this recipe. turned out more of a cassarole texture and just not what we expected.
 
#2 Sweet and sour chicken and noodle pot.
Very simple and was a big hit.
 
#3 spaghetti and meatballs
Used small salad macaroni and preformed italian meatballs and whole frozen cherry tomatoes and home canned sauce.
Pretty good...came out more like a goulash.
 
#4 Bone in Pork chops in cream of mushroom soup with yukon gold potato wedges.
Excellent.
 
#5 This mornings test run....individual quiche's in wide mouth pint jars. Will see how this goes.
Kinda winging it on directions.
 
 
 
 
Well, decided to take pics....pics or it didn't happen right?
 
The quiche thing is okay.....would try it again with more ingredients and spices.
 
just finished...
 

 
The reveal
 

 
 
 
BBQ/Buffalo wings
 

 
 
 
Aleppo powder directly to wings and 10 mins under pressure
 

 
 
 
Coated and under broiler 10 mins..turned as needed
 

 
 
 
after broiler and resauced
 

 
 
 
Egg bites...
 
5 eggs, 2 TBLS milk
1/4 cup grated cheese (had colby jack on hand)
cheddar cheese little smokies (2 per cup sliced into 4ths)
Pepper to taste.
 
 
Mixed up and ready for Steam
 

 
 
 
8 mins steam, 4 min rest before releasing pressure..had to taste of course.
 

 
 
 
Pretty damn good, skill level "easy"
 

 
 
PtMD989 said:
Are those silicone muffin cups and pie pan?


Sent from my iPhone using Tapatalk
Click to expand...
 
 
Yes, I don't have a trivet yet, so the silicone pan is resting on my steam rack insert from my rice cooker.
 
needed something to hold the silicone muffin cups in place.
 
Just finished Ribs and rice.
 
1 rack of ribs, cut into 4ths, dry rubbed.
1.5 cups water, 1/4 cup ACV, 1/2 cup BBQ sauce placed in bottom of pot.
 
Place seasoned ribs on steamer trivet or similar and apply generous amounts of sauce...layer as needed.
 
30 mins of high, quick pressure release....remove ribs to foil lined baking sheet, apply more BBQ sauce.
Broil as desired to finish carmelization(sp?)
 
Meanwhile, add 1.5 cups long grain white rice to liquid in pot.
Seal, close vent and hit white rice button....auto select showed 10mins on low pressure.
 
In reality the rice could have gone another minute but it was great just the same.
 
 

 

 
 
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