We’ve ordered an Instant Pot

[CruCru]

Do you have one? What do you like to make in it?

I used to have a slow cooker, which was great for making stock and mulling wine.

I went and read a bit and read the reviews on some. Decided to just get a new smaller pressure cooker. I already have a slow cooker and a yogurtmaker. I quite miss the pressure cooker.

I've had mine about 2 months I love it!!
The best things I've cooked are pork ribs, ox cheeks and clotted cream 😁😁

well, I can confirm the gammon and potatoes done on slow cook today were lovely. MUCH nicer than when done in my old slow cooker. Took them out and kept them warm when I got in form work whilst I steamed some veg in IP and there it was...dinner done!
Fridays are traditionally freezer food day for dc in this house (chicken nuggets, pizza etc) so IP will get a day off...maybe...although I still need to try yogurt and bread dough proving....

Okay the sausage casserole was a hit. The children whinged (because it contained vegetables) but it was nice.

I made spicy Mexican black beans which were amazing. I’ve cooked them before and it took honestly about 8 hours in the Le creuset. Cooked the beans for 20 mins on their own then added all the extras and cooked for another 20 mins and totally awesome beans. With enough to freeze for another day

Am cooking my second ham of th week tomorrow. So good and so fast and so tasty. Must buy some cider to cook it in for next time/week

I've done my gammon in coke a la nigella. I made chicken stock today I've never made chicken stock in my life 😂😂

I wouldn't know HOW to make Chicken Stock @Lurkeycakewoman what do you do ?

Stock is one of the easiest things to do in the IP! Once you've cooked a chicken and eaten the meat from it, chuck the carcass back in the pot with some water, a TSP of salt, an onion and a carrot or two if you have them. Then, if you want a really good stock, you can put it on for 120 minutes manual pressure, then another 120 minutes again. If you're pushed for time, one set of 120 will do.

Release the pressure, let it cool, and strain the stock.

I just ordered one! Starting back at work full time next week so this will help with the dinner time carnage hopefully.

Placemarking!

I used the steamer basket I threw the chicken carcass and an onion into it added water salt and cooked 120 minsthen left to npr came home checked it and bunged it back on for 60mins. Lifted the steamer basket out so there was no need to strain 😁

I do similar with stock, any leftover veg or floppy celery leaves etc from the fridge go in with the carcass, a couple of black peppercorns, bay leaf, sprig of parsley and some water. I normally only do an hour HP, I might try longer next time. It's great not to have the smell of simmering stock permeating the house as it does when you make it on the hob.

I thought I'd take a picture of this morning's breakfast, to show you how my Greek Yoghurt turns out using the Instant Pot. I used 2 tsps of Lidl natural yoghurt with 4 pts of whole milk. I'm getting lazier and lazier with it now, having had the IP for years, and this time I didn't even bother bringing the milk to room temperature before I stirred in the yoghurt and pressed the yoghurt button. I just poured 4 pts of whole milk into the bowl, stirred in 2 tsps of yoghurt, pressed the yoghurt button and put the IP lid on. 8 hours later, I poured the yoghurt into a strainer lined with a tea-towel, sat over a pan, and several hours later I had Greek Yoghurt.

You do have to stop the straining process, though, when it is thick yoghurt, or it will turn to lebnah, which is a Greek cheese. If it does so that, you can reconstitute it by adding the whey back in and stirring thoroughly.

I use UHT milk for yogurt, I usually do it directly in jam jars (we tend to prefer runnier yogurt and I find straining a bit messy so don't usually do it). I clean the jars and lids and stick them in to steam for a couple of minutes, then mix my yogurt starter with some of the milk in a jug, pour it into the jars, top up with more milk, switch on, 8 hours later just put the lids on the jars.

Going to try yoghurt tonight.
lougle did you use uht milk? I was going to buy uht milk today to avoid boiling, but did wonder if I could skip the building with ordinary pasteurized milk.
Do I need to stream inner pot first to sterlise if not using jars?

I always do my yogurt in jars, I use those large Douwe Egbert jars and they have the lids too

I take off the seals and just sit the glass bits on the top for the making to keep the damp out!

I never strain it, but I do let it go for about 14 hours, so I usually get it going after supper...about half seven ish, and get it to finish at nine ish and it's always really really thick in the jars.

I do steam the inner pot/lid/jars and if using normal milk I would boil that first, but I am randomly a bit iffy and over cautious about milk stuff.

No, I use normal pasteurised milk.

They are such a time saver. We have a manic weekend and week ahead and funds are too tight this month to be able to get a takeaway.

I’ve just put frozen beef pieces from the butcher and frozen veg from the allotment in with beef stock, herbs and tomato purée. On manual for 35 minutes. Will do a natural pressure release. When cool will pop it in the fridge and add gravy granules to thicken it in Sunday and add a pastry top.

We have steamed bacon, onion and sage pudding for dinner and that’s done already.

Veg soup will go in next with the bendy veg from the bottom of the fridge and I will put yogurt in overnight.

It’s saving me a fortune. I can cook a decent meal even if I haven’t defrosted anything in less time than a takeaway being delivered. I’m using up everything - fruit that is over ripe gets chucked in and I stew it for a few minutes. It’s the topping for our yogurt.

Also is there anyway we can get this thread moved so it doesn’t disappear as it’s in chat?

I've reported your post Lollypop27 and asked MNHQ to move the thread to another topic.

The instant pot really is a gadget that stays useful.

Threads in Chat no longer expire there have been threads about it.

Thanks lougle I wish I'd tried it last night now, but I didn't have uht milk and I couldn't be bothered figuring out how to do the boil and finding my fudge thermometer. I was tempted to just try it with ordinary milk....then doubted myself!

lougle you've inspired me to try making yoghurt from oat milk tonight (allergic to cows milk). I need some non-dairy plain yoghurt for a recipe tomorrow and couldn't be bothered to trek to the shops to see if there's any in stock. It'll be the first time I use the yoghurt function. What a Friday night treat! (Not even sarcastic!)