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Anyone use an electric pressure cooker / instapot? Want to share your favourite recipe?(5 Posts)
Have just got an instapot from the Amazon sale last week. Have done curry from a jar of paste and risotto so far. They were both really good. What's the best thing to make I it. Has anyone done a cheesecake?
There's a very active Facebook group. Instant pot UK community. Recently included a whole chicken from frozen!!!
I love my instantpot! Yes join the uk Facebook page. They're very helpful and active.
Favourite recipes lately have been
Pork Carnitas: https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/
Lamb doner (I use a loaf tin or rectangular terrine). It's unbelievably real-tasting and I know what's in it! That's off the UK community page, search documents for it.
Beef Shawarma Rice (I've made up a bulk batch of the seasoning to make it even faster). Super easy and incredible if you garnish with chilli flakes, lemon juice, coriander & spring onions chopped. A little boring if you don't... but kid friendly. https://www.twosleevers.com/2017/07/instant-pot-ground-beef-rice-shwarma//_
Beef Short Ribs with red wine and chilli from NYTimes cooking page. You need to create a free account to access it https://cooking.nytimes.com/recipes/1018553-pressure-cooker-beef-short-ribs-with-red-wine-and-chilee_
Now and Later Butter Chicken https://twosleevers.com/2017/03/now-later-butter-chicken-pressure-cooker//_
Wild mushroom risotto https://thisoldgal.com/pressure-cooker-best-wild-mushroom-risotto//_
It's also amazing for making stock. I collect clean vegetable trimmings in a bag in the freezer (onion and carrot ends, thyme stalks, cauliflower leaf trimmings, celery ends, etc!) and also any meat bones from roast chooks or BBQs. Once I have enough - about two chooks worth in my 6qt pot - I roast the bones until brown, bung them in with the frozen veg (make sure it includes carrot, celery, onion - and add those if not), garlic cloves (I bash them but don't bother peeling), tsp coriander seeds, tsp fennel seeds, tsp black peppercorns, bay leaf or two, thyme, cover with water (making sure it's not too full. Squash it all down with a potato masher), then high pressure for 75 min. Let pressure release naturally (takes forever with this amount) then sieve it, discarding bones & veg. I freeze it in a muffin tray and then pop them out into a freezer bag. They're about 80ml portions and can be chucked into whatever recipe calls for it. If you're lacking freezer space you can reduce the stock after straining on saute mode so it's more concentrated.
Sorry that ended up as a bit of a brain dump!
I've been meaning to try a cheesecake in the Instant Pot but need to get myself the right sized tin. I've heard they're amazing!
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