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Got my InstantPot pressure cooker yesterday

(15 Posts)
SquidgyMummy Sat 15-Nov-14 18:09:31

First meal was a bit of a disaster - i used up some already roaster pork ad sauteed some veggies to make some kind of ragu. - far too watery with extra water added,

At kunchtime today I made mushroom and bacon rissotto which was delish and had the bonus of cooking whilst i was in the shower.

This evening we are having goulash (first time i have ever made it.) I have not added any extra water. it has "pinged" so just waiitng for the pressure to release naturally.

Scary memories of my mum's 1970's pressure cooker hissing like a locomotive

moondog Mon 17-Nov-14 23:10:27

They are such underrated items. How much was it?

thereistheball Tue 18-Nov-14 11:14:02

I want one! I have already got this book which has inspired me. Please report back on how you get on with it - thanks!

PoppyAmex Tue 18-Nov-14 11:28:05

Watching with interest.

For some reason I'm absolutely petrified of them, but realise it's silly.

Let us know how food tastes?

Outtaideas Tue 18-Nov-14 11:32:12

I think I love my InstantPot more than any other household item.

Last night I did a batch of chickpeas (35 mins on 'bean' setting) in it, then used the chickpeas to add to an aubergine and sweet potato curry (sauteeed off the veg and threw in the spices then added cocunut milk, tinned toms). Gave it about 15 mins on manual, sweet potatoes actually soft rather than rock hard like they are when done on stove top in same repice.

Rest of chickpeas will become hummus later on. I buy all beans and pulses dried - love not having to soak them overnight, boil them etc.

Did a batch of soup in it later on as well - carrot, parsnip, potato & red lentil (sautee veg, add stock, water, spices) hit 'soup' button, ignore.

There's a fantastic lentil ragu/'bolognese' recipe in the BBC Good Food Pressure Cooker book - uses a whole 500g bag of red lentils, is yummy and takes minutes.

I found a really good recipe for chana dhal dip in a cheap vegetarian pressure cooker cookbook from Amazon. The dip is yummy but if you halve the water and don't blend it it just makes a yummy dhal/base for a curry with the addition of prawns/chicken or whatever. Again once you've sauteed off the veg I think it takes about 10 mins.

I regularly make ratatouille it, sautee everything off then just give it 10-15 mins .

Fab for risotto too....no stirrring. Saute veg, quick fry off of rice and throw in wine/vermouth till that soaked up....throw in rest of liquid lock lid and bugger off.

Fab for rice pudding too....

...oddly I don't find the rice cooker setting much use, I find it over does the rice .

Ok I'm turning into an InstantPot fanboy...I' will shut up before I sound too insane ...but I do love it!

CSLewis Fri 21-Nov-14 20:03:55

Yes I rather love mine too grin May I ask what setting you use for the risotto?

LetItBeMe Sun 23-Nov-14 15:28:49

I've just ordered mine today. I've been watching them for ages but tge new one just nudged me!
I use a pressure cooker and the slow cooker loads and in conjunction too so it was an obvious step really.

I'd like to know more about risotto in the Ip because we eat rissoto often.

They have a recipe for risotto on the Facebook page too.

SquidgyMummy Wed 03-Dec-14 06:47:26

Sorry missed the updates,
Rissotto is so easy!
I usually fry bacon onions and mushrooms (and small diced potato for extra startch) on saute setting. Add about 200g arborio rice, slug of white wine to deglaze pan, 500ml chicken stock then put on manual for 15 minutes, and after cooking leave to natural release steam. Open, stir, add parmesan, eat!!

I have also done a chicken biryani, about 35 mins. Chicken was falling off the bone - fabuloulous (but the rice was too claggy; cooked too long.) If I was doing it again, I would cook the chicken on meat setting for 25 mins, open, add washed rice, and cook further for 10 minutes.

If I was just cooking rice by itself, I find my microwave rice steamer much more useful.

Night before last, I did beef bourgignon in 35 minutes. Used stewing steak and it was so tender.

Bolognaise comes out tasting fabulous in about 15 minutes, the pressure cooking seems to intensify the flavours.

Key to using it is not to add any extra water, as there is enough in the meat and veg, otherwise it comes out too watery. A bit of practise and you can adapt most slow cooker / hob top / in oven pot roast type recipes.

You can buy instant pot on Amazon for £109. I recommend getting an extra lid when using the sauteeing function, otherwise your kitcehn will be full of steam!

I also bought the extra bowl, as I plan to do Osso Bucco with Saffron rissotto just haven't got round to it yet.

Anyway, I just love mine, use it pretty much every day. (I have to do a lot of cooking from scratch.)

LetItBeMe Wed 03-Dec-14 12:31:27

hi, we've had ours for a week now and I'm in love! Hubbi did a beautiful curry. the porridge function is brilliant now I've got the ratio right! rice pudding was amazing too.

I've used a pressure cooker for a long while but this is so much easier.

I've ordered a slow cooker lid and the silicone mits!

CSLewis Wed 03-Dec-14 12:52:02

LetItBeMe - would you mind telling us your perfect porridge ratio? The only thing that annoys me is that they tell you NOT to do porridge using the delay timer...hmm

I may just try it anyway...

CSLewis Wed 03-Dec-14 12:52:35

Thanks, Squidgy smile

LetItBeMe Wed 03-Dec-14 13:05:27

CsLewis I've found 1 cup oats to 2 & half water. I've not used the delay start yet because I've been working on the ratio but I have left it in the pot overnight then just pressed go in the morning. I can't see that'd be any different? Or you could bain marie it if you worried about burning?

I've added a bit of cream to it after cooking then serve.

CSLewis Wed 03-Dec-14 13:06:49

Thanks - I'll let you know if I try it overnight!

SquidgyMummy Wed 03-Dec-14 18:47:52

Tonight chicken tagine. The smell is wafting upstairs and my mouth is watering - off to do the couscous now!!

LetItBeMe Sat 06-Dec-14 09:20:25

I made a tomato sauce yesterday with frozen peppers, passata, onions and garlic etc. the kids had pasta, sauce and some left over sausages chopped in fir tea ladt night but I'm going to use the bulk of the sauce in a spag bol today. Pressure cooked I think while toddler naps then I'll leave on keep warm for tea tonight.
This machine has changed my life.

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