InstantPot
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glhs837
Power with Control
Stovetop of new-fangled electronically controlled one?
glhs837
Power with Control
General Lee
Well-Known Member
Vrai - I read a post of yours somewhere that you do hard boiled eggs/deviled eggs in the insta pot. Wondering how you do them. I followed a youtube video on it and hit the pressure cook button and set for 6 min. It worked but they didn't peel to easy like they were supposed to. 
glhs837
Power with Control
Vrai - I read a post of yours somewhere that you do hard boiled eggs/deviled eggs in the insta pot. Wondering how you do them. I followed a youtube video on it and hit the pressure cook button and set for 6 min. It worked but they didn't peel to easy like they were supposed to.
Dont know about her, but I use whats called the 5-5-5 method. Five minutes on high pressure, then manually release the pressure after another five, followed by five minutes in an ice bath. I'm about 90% success for easy to peel, with some that dont. Usually when that happens, it's a whole batch that has issues, so I suspect those particular eggs.
General Lee
Well-Known Member
I forgot to add I did immediately release the pressure and went straight for the ice bath. I have chickens so my eggs are fresh. Not sure if the fresh eggs had anything to do with it.
Has a lot to do with it. Fresh eggs are more acidic which causes the membrane to stick to the egg.
Vrai - I read a post of yours somewhere that you do hard boiled eggs/deviled eggs in the insta pot. Wondering how you do them. I followed a youtube video on it and hit the pressure cook button and set for 6 min. It worked but they didn't peel to easy like they were supposed to.
I put extra large or jumbo eggs in the pot on the rack with about a cup of water in the bottom.
Set the function to Eggs
Low pressure
Timer 4 minutes.
Natural release for 3 or 4 minutes
I just did a batch last night and they were perfect. Shells slid right off.
General Lee
Well-Known Member
Well darn, my model doesn't have the egg function.
Doing chicken noodle soup in it right now as I type.
It's just low pressure, then set the time to 4 minutes.
Instant Pot has all these functions, but they're just suggestions. Every one of them can be programmed manually.
TCROW
Well-Known Member
Came here to post about this, and glad to see a thread on it! One of our kids gave us one for Christmas. I'd been hearing about this thing for a while, and seemed kind of hokie, but pleasantly surprised with the utility of it.
Kids convinced us to try this rib recipe, which we did. It was really fantastic! And although the liquid smoke helped add some realism to the experience, I knew these didn't come off an actual smoker. But honestly, a more consistent cook on the meat then I could ever get out of my smoker. We too discovered hard boiled eggs, magical.
But mostly have been cooking beans/legumes in it. We never soak our beans anymore, which means no having to plan the night before if we think we want beans the next day. Which means we used to only eat beans about once every two weeks. Cannellini beans seem to take the longest at about 1 hour, 15 minutes. But man, they are so buttery smooth. We had some that had to be at least a year old, meaning super dehydrated. With conventional cooking, overnight pre-soak, the beans would almost seem dry/mealy. How could that be? They simmered in water for crying out loud! And if you simmered too long, they tended to fall apart. Not in the IP, they all stay intact and look like a picture-perfect sample of a bean. And silky smooth!
We got a 6 qt. pot, not sure of model beyond that, not sure if different "trim levels".
Kids convinced us to try this rib recipe, which we did. It was really fantastic! And although the liquid smoke helped add some realism to the experience, I knew these didn't come off an actual smoker. But honestly, a more consistent cook on the meat then I could ever get out of my smoker. We too discovered hard boiled eggs, magical.
But mostly have been cooking beans/legumes in it. We never soak our beans anymore, which means no having to plan the night before if we think we want beans the next day. Which means we used to only eat beans about once every two weeks. Cannellini beans seem to take the longest at about 1 hour, 15 minutes. But man, they are so buttery smooth. We had some that had to be at least a year old, meaning super dehydrated. With conventional cooking, overnight pre-soak, the beans would almost seem dry/mealy. How could that be? They simmered in water for crying out loud! And if you simmered too long, they tended to fall apart. Not in the IP, they all stay intact and look like a picture-perfect sample of a bean. And silky smooth!
We got a 6 qt. pot, not sure of model beyond that, not sure if different "trim levels".
I thought it was just me.General Lee
Well-Known Member
I also did 4 sweet potatoes in it the other day. 15 min on high pressure and done. Skin peeled right off.
When you guys are figuring out times for cooking, don't forget to add 12-15 minutes for pressure build up before actual cook time.
When you guys are figuring out times for cooking, don't forget to add 12-15 minutes for pressure build up before actual cook time.
glhs837
Power with Control
In recipes, that's always assumed, since time to pressure is always a variable depending on your cooker and a lot of other variables. Another staple is rice. Love me some jasmine rice in it. Key is to rinse it clean first, it's got a powdery coating that makes it too sticky. Usually cook it plain, but last night went crazy and added some soy type sauce I got from the Asian market on Willows, just a little, maybe a tablespoon and a half. Then some fresh chopped garlic and some chopped scallions. Man, what flavor
TCROW
Well-Known Member
Tonight's experiment didn't go so well. We had two small heads of cabbage, a ham steak, and some left over boiled potatoes.
I cut the cabbage up and put it in with some water and vinegar. Not too much liquid, as I knew the cabbage would give up some of its own. I went medium pressure cook for 3 minutes. I intended to release pressure right away and check the cabbage for doneness. But I got distracted and forgot about it for almost 15 minutes. I depressurized right away, but the cabbage was mush. I could see that the liquid was simmering, so I had a feeling it was going to be too much. I should have depressurized immediately.
What it was lacking in bite was more than made up for in taste. The vinegar seemed to permeate the cabbage more and was the perfect foil to the nice fatty edge on the ham steak which I hit with the sauté for a few minutes on each side. I didn't think that putting already-cooked potatoes in with the cabbage would have been a good idea, so I just ran them through a ricer and into a pot with some butter and cream. Grainy mustard on the side for the ham. It was very hot.
I cut the cabbage up and put it in with some water and vinegar. Not too much liquid, as I knew the cabbage would give up some of its own. I went medium pressure cook for 3 minutes. I intended to release pressure right away and check the cabbage for doneness. But I got distracted and forgot about it for almost 15 minutes. I depressurized right away, but the cabbage was mush. I could see that the liquid was simmering, so I had a feeling it was going to be too much. I should have depressurized immediately.
What it was lacking in bite was more than made up for in taste. The vinegar seemed to permeate the cabbage more and was the perfect foil to the nice fatty edge on the ham steak which I hit with the sauté for a few minutes on each side. I didn't think that putting already-cooked potatoes in with the cabbage would have been a good idea, so I just ran them through a ricer and into a pot with some butter and cream. Grainy mustard on the side for the ham. It was very hot.
I have the same problem with veggies getting overcooked. Working on it. But your dinner sounds good!
glhs837
Power with Control
The release is pretty important on the veggies.
What I need to remember to do is pressure the meat for a time, then add the veggies and pressure more. When I just sear the meat and pressure the whole thing together either the meat is tough or the veggies are mush.