Anyone up for an Instant Pot recipe thread?

[FakeFakeRecordsRecords]

Because you lot made me buy one and now I am completely smitten!

I'm a member of a couple of Instant Pot groups on FB, but they're quite heavy on the American recipes and they seem to like sugar in everything

So far I've done soups (fast and tasty), bologonese (quicker but no discernable difference if I'm honest) and lamb and chicken curries which have been UH. MAZE. ING.

So, any one fancy joining in?

[FakeFakeRecordsRecords]

'Bologonese'

[saltedcaramelhotchoc]

I'm here! I can recommend honey and sesame chicken -
www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

I've also made Asian chicken thighs that were lovely.
www.pressurecookingtoday.com/pressure-cooker-thai-chicken-thighs/

[DillieDoily]

Watching with interest as I bought one yesterday (bargain in Costco) and now have no idea what to do with it! So far I have only tested it with water

[FakeFakeRecordsRecords]

Thanks for those links salted I need to make an IP recipe file I think!

Dilly have you made anything yet?

I'm making soup again today with fridge-findings

[BettyOctopus]

This rice is amazing www.healthstartsinthekitchen.com/recipe/5-minute-pressure-cooker-shrimp-scampi-paella/

[BettyOctopus]

And this beef www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/

[FakeFakeRecordsRecords]

I've seen that Mongolian beef recipe recommended a lot on the IP FB groups, but it has 2/3 of a cup of brown sugar in it!

[Chippednailvarnish]

I was actually thinking the same thing about the cup of honey needed for the sesame chicken!

[FakeFakeRecordsRecords]

a WHOLE CUP? I missed that!

[Chippednailvarnish]

That's about £3 just on honey I'm tight

[Chippednailvarnish]

Loved this, but I halved the saltwww.thekitchn.com/pressure-cooker-recipe-kerala-coconut-chicken-curry-recipes-from-the-kitchn-193804

[Chippednailvarnish]

Salt!

[FakeFakeRecordsRecords]

I have a very savoury 'tooth' and I'm not keen on for example sweet Chinese dishes that are kind of jammy.

I could definitely eat that Keralan Chicken Curry though!

[Chippednailvarnish]

www.cdkitchen.com/recipes/recs/23/OnePotSpaghetti69666.shtml

This was good, but I did brown and drain the meat first, also you need to make sure the liquid covers the pasta.

[FakeFakeRecordsRecords]

I imagine it's quite tricky to get the liquid levels right on that one chipped ?

I've made one particular chicken curry twice - the first time it came out watery and the second time i reduced the liquid slightly but the chicken stuck to the bottom

[FakeFakeRecordsRecords]

Oh and if anyone wants the recipe, this is one I made up to try and copy my local curry cafe's chicken masala.

Ingredients

Ghee for frying

4 small onions (2 big?) pureed

1 tablespoon ginger puree

1 tablespoon garlic puree

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon ground fennel seeds (I crushed the seeds with a pestle and mortar because I couldn't get hold of ready ground)

3 cloves

1 or 2 (or more) teaspoons Kashmiri chilli powder (I did 1 teaspoon and it was very mild)

1 teaspoon garam masala

1 black cardamom

1kg chicken thighs, cubed

passata, maybe about 200mls?

water

Salt to taste



Method

1. Fry onions, garlic and ginger
   

1. Add spices and fry for a minute
   

1. Add chicken and tomato passata and a bit of water – you’ll have to judge the amounts yourself, this is the bit I struggled with!
   

1. Cook for 14 minutes on 'stew' with natural pressure release.

[Chippednailvarnish]

I think you just need to accept it will be very saucy!

I did frozen ribs for 10 minutes and then covered them in sauce and baked them last night, they were great.
I then did frozen chicken wings for 3 mins, dipped them in flour, chilli, celery salt and Cayenne pepper and fried them for a couple of minutes.

[BettyOctopus]

Forgot to add we put much less sugar in the Mongolian beef, and less soy and turned out fine :)

[FakeFakeRecordsRecords]

Ah, good call Betty!

[saltedcaramelhotchoc]

I just put a teeny drizzle of honey in the sesame chicken as I hate over sweet food too...

[saltedcaramelhotchoc]

Curry looks fab - will try....

[DillieDoily]

Still not cooked anything in it yet (was out and about all weekend) but am planning on cooking dinner in it tomorrow. No idea what to make yet but I have taken chicken breasts out of the freezer and am thinking probably a curry. Very nervous though - which is ridiculous!

[Mondrian]

How is this Instant Pot? What am I missing?

[lougle]

Found you all!

Mondrian have a read of this thread to catch up on the wonder of the Instant Pot.

I'll come back with recipes later.

Have any of you tried the app 'copy me that'? It's a game changer - you can copy a recipe, meal plan and create a shopping list at the click of a (free!!) button. www.copymethat.com There is also a (free!!) android and iPhone app.

[FakeFakeRecordsRecords]

Ooh, thank you lougle, I'll have a look at that.

Last night I made a beef stew and it was just superb! I'm already in love with my instant pot due to its convenience, but I'm starting to think things actually taste better in it too!

So the stew was:

1.2kg stewing steak (about half of it dipped in flour, I couldn't be arsed doing it all)
Oil for frying
1 onion chopped
1 carrot
1 stick celery
1 tsp garlic purée
1 glass red wine
2 beef stock cubes
Water

Browned the meat on sauté mode in batches - the floured stuff really sticks - and lifted out
Fry the onions, garlic, carrots, celery.
Add the wine and let it bubble a bit
Put the meat back in and add some water to cover and the stock cubes.

Cook on 'stew' for 35 minutes

OMFG IT'S GOOD

and tastes like it's been bubbling all day