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Thread: Instant Pot stuff

  1. #31
    Board Mommy vraiblonde's Avatar
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    Quote Originally Posted by getbent View Post
    So, I'm interested in one. What brands, sizes, etc does everyone use? I'd mainly be interested in using it for main dishes or things that would normally take a long time.
    I went overboard and got the Ultra 10 function. It has a bunch of presets that I don't care about because you can program it manually to pressure, slow cook, saute, etc, with low/med/high or set your own temp, and how many minutes.

    6 qts is right for us. If we were a family of four, it would still be right; any more humans and we'd need a bigger pot.
    "Too much agreement kills a chat."
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  2. #32
    Board Mommy vraiblonde's Avatar
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    Quote Originally Posted by MR47930 View Post
    Not to get off topic again, but does anyone have or have tried a sous vide cooker? Seems like an awesome way to cook steaks and other red meat .
    I got my daughter a sous vide for Christmas and she uses it frequently. But she and the boyfriend are foodie cooking people who dream of having a professional kitchen set-up.
    "Too much agreement kills a chat."
    ~Eldridge Cleaver

  3. #33
    professional daydreamer mAlice's Avatar
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    Oh my...gotta' try

    I saw this jam on a grilled cheese sammich. It looks devine!

    https://recipes.instantpot.com/recipe/bacon-onion-jam/
    Je suis prest

  4. #34
    Power with Control glhs837's Avatar
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    https://www.thewickednoodle.com/instant-pot-lasagna/


    Click image for larger version. 

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    Pic is mine from 20 minutes ago. You can pop it under the broiler, or maybe use a fancy chef blowtorch to brown the cheese. WE didnt bother. You know how lasagna is always better the second day after the flavors have time to get all together? Yeah, its like that right from the start.
    "I aim to misbehave."

  5. #35
    Board Mommy vraiblonde's Avatar
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    Quote Originally Posted by glhs837 View Post
    https://www.thewickednoodle.com/instant-pot-lasagna/


    Click image for larger version. 

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    Pic is mine from 20 minutes ago. You can pop it under the broiler, or maybe use a fancy chef blowtorch to brown the cheese. WE didnt bother. You know how lasagna is always better the second day after the flavors have time to get all together? Yeah, its like that right from the start.
    That looks AMAZING!!!
    "Too much agreement kills a chat."
    ~Eldridge Cleaver

  6. #36
    Power with Control glhs837's Avatar
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    Quote Originally Posted by vraiblonde View Post
    That looks AMAZING!!!
    And it was. That's a six inch springfrom pan. Made enough that the wife and I each had a good serving for dinner, with enough left over for lunch for each of us today.
    "I aim to misbehave."

  7. #37
    Power with Control glhs837's Avatar
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    Click image for larger version. 

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    "I aim to misbehave."

  8. #38
    Board Mommy vraiblonde's Avatar
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    Quote Originally Posted by glhs837 View Post
    Click image for larger version. 

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    "Too much agreement kills a chat."
    ~Eldridge Cleaver

  9. #39
    Power with Control glhs837's Avatar
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    Quote Originally Posted by vraiblonde View Post
    Evidently the intersect between IP users and Cricut users is pretty high :)
    "I aim to misbehave."

  10. #40
    Quote Originally Posted by glhs837 View Post
    https://thisoldgal.com/pressure-cook...rk-cheesecake/

    This was the recipe I followed. Including the Tips link. Pic is mine. Wife and daughter inhaled thiers the next day, I saved a second piece of mine for the day after and it tasted even better.

    Click image for larger version. 

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    First time I ever made a cheesecake that wasnt Jello Instant :) The only things I might do different is to actually heat the graham cracker crust instead of refrigerate it, and place it on a convex surface when covered in the fridge so condensation from the lid rolls down and away. But even at that, it was some of the best cheesecake I've ever had.
    It looks soo delicious!!

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