To tell you all about my Instant Pot electric pressure cooker?

[lougle]

In ridiculously sad excited. I got given an Instant Pot Duo 60 for Christmas and it is utterly fantastic!

I cooked a cheesecake in 25 minutes. It's delicious. Then I pot roasted a 2kg joint of beef in 45 minutes -beautifully tender and still just ever so slightly rare in the middle.

Oh no thanks to this thread I am incredibly tempted to go for the 6 in 1 with the money off code 😀

I have never used a pressure cooker before and I don't particularly enjoy cooking and am not the best cook. I cook because I have to for the dc otherwise I'd happily live on soup or pasta.

I do have an array of slow cookers and use them once or twice per week- am I really likely to use a pressure cooker?

Oh and I do quite like making desserts and I love cheesecake so maybe it's worth it just for that unconvinced 😀

Uh-oh. I've just bought one

I have the 7 in 1 Instant Pot. I absolutely love it, it has made me throw my slow cooker and rice cooker away. I can cook a delicious beef casserole from scratch in about 15 mins (not including chopping the veg). I mostly use it to cook whole grain rice, quinoa/bulghar wheat, soups, lentils, as it really shortens the time for those and nothing has gone wrong yet. It does a great lasagna. I use it several times a week.

A good rule of thumb is to half the time a recipe is meant to take and cook at high pressure.

I haven't tried any desserts yet, the cheesecake sounds lovely!

Ooh lasagne? How does that work then? Do you use the pressure cooker or slow cooker function? I am so very tempted.....

I think for lasagna you use the 'Pot in pot' method.

I actually did mine in the pressure cooker itself. Cooked the bolognese as usual and removed it from the cooker. Then greased the pot well, layered it up using fresh pasta sheets, meat sauce and bechamel/white sauce. Then high pressure for 3-5 minutes if I remember correctly. It alerted me to sticking at the bottom, so I turned it off then and sprinkled grated cheese on top. The residual heat left will melt the cheese and finish cooking the lasagna. It was delicious!

Ah ok thanks. I think I'm going to go for it 😁

Beef casserole is on today's menu.

Lougle I did my beef casserole with a casserole/soup mix (lentils, pearl barley etc) and it was lovely as it thickened it up nicely.

I have a lamb stock in at the moment, just waiting for the pressure to release.

Will cook some chicken and veg in it tonight.

Nice ideas

This macaroni cheese recipes is one of my favourites for the instant pot bit one of my children hates it! momommamoney.blogspot.co.uk/2011/01/dinner-homemade-macaroni-and-cheese.html?m=1

OMG - email confirming dispatch has arrived*

That is all

Fuck me - my life is sad.

lougle - can I ask what you're doing with two of these things? Do you have one on the go all the time.....?

I'm a bit worried about storage. I think I need to keep it on the surface but it's not the loveliest looking thing.

Just been reading about Instant Pot recipe books on Amazon. None of them get very good ratings but one of them is apparently the same as the book you get when you buy the pot except that the cooking times are much shorter in the one on Amazon e.g. 7 or 8 minutes as opposed to 20 or 25 minutes. Are the times in the official book correct (or too long), has anyone noticed any problems with the timings?

Gobbolino I got my despatch e mail earlier today. I squealed with delight .

YABVU Stop advertising

Lol Penfold I'm not advertising. I'm writing on a forum about my Christmas present!

Gobbolino I don't have them on the go all the time (yet....) but it's very handy to have two: one for dinner, one for pudding. Or one for the meat part of a dinner and one for veggies. Or one for yoghurt and one for dinner.....the list goes on.

heman - I.got mine at 8:30 tonight. I'm wondering if they're having.g to.work around the clock to meet demand

lougle - do not tempt me!

claig I haven't looked. I do know that there are lots of recipes on Pinterest, as well as the Facebook group.

<a class="break-all" href="https://www.google.co.uk/url?sa=t&source=web&rct=j&url=www.hippressurecooking.com/&ved=0ahUKEwjlhaT_nZHKAhWFQBoKHSerDNkQFggfMAA&usg=AFQjCNH3EZQo4alMbpOQFqus38FHAAde-A&sig2=AXrwaCFqBZfDocOx075fnQ" rel="nofollow" target="_blank">Hipressurecooking is a fabulous resource -it has tables for cooking different foods, including how they're prepared.

<a class="break-all" href="https://www.google.co.uk/url?sa=t&source=web&rct=j&url=missvickie.com/&ved=0ahUKEwivuIOjnpHKAhVCUBoKHdvZCsMQFggcMAA&usg=AFQjCNFWuG789MNfayJG9cUN-xhFtTy24g&sig2=1B4Ou-byVHxrGTMjsLey2w" rel="nofollow" target="_blank">Miss Vicki.com is also a great site.

Disclaimer: I am not known to or an affiliate of any of the above sites, or products. I am simply a happy receiver of a rather cool present.

I do a very nice slow cooked brisket recipe (if I do.say so myself). Normally takes at least 4 hours. So would I just half that time then? 2 hours in a pressure cooker seems a lot!

Ah - cross post.

Thanks lougle.

Gobblino it depends...I gave a 4lb topside 45 minutes. For brisket you might try an hour. It tends to need slightly longer than topside. Also, don't forget to use natural pressure release (so leave the knob set to 'sealing' and let it depressurise on its own, or to speed it up, put a damp tea towel on the metal parts on top of the lid). Using NPR stops the meat tightening up -it's the equivalent of resting a joint after roasting.

I hope it's useful, claig