InstantPot

[glhs837]

I tried this tonight with 7 eggs (all that would fit in the egg rack I bought) and they came out PERFECT!

You aren't limited to a single stack, you can stack them on top of each other I'll do a whole dozen at once on either my egg rack or the stock trivet.

 

[jazz lady]

You aren't limited to a single stack, you can stack them on top of each other I'll do a whole dozen at once on either my egg rack or the stock trivet.

Thanks. I didn't know if you could so I settled for doing the number of eggs I had holes for.

 

[vraiblonde]

It seems really stupid to get excited about hardboiled eggs, but here we are. It gives me a lot of pleasure to slide those shells right off.

 

[jazz lady]

It seems really stupid to get excited about hardboiled eggs, but here we are. It gives me a lot of pleasure to slide those shells right off.

Yes, it's the little things in our everyday lives that make us happy. But after struggling with peeling eggs since I could boil an egg, this is truly revolutionary.

 

[Kyle]

Everytime "InstantPot" comes up on the screen I keep picturing a Cannibis Chia Pet.

 

[glhs837]

Showed a coworked how I was able to just crack and squeeze the egg right out of the shell. That convinced him He's had one for a while, but he's also got three kids ranging from 6 to 6 months

 

[vraiblonde]

Yes, it's the little things in our everyday lives that make us happy. But after struggling with peeling eggs since I could boil an egg, this is truly revolutionary.

I could have used an Instant Pot when I was working in the bar and had to make the pickled eggs.

 

[jazz lady]

pickled eggs.

 

[vraiblonde]

Agree, but drunk people in redneck bars like pickled eggs for some reason.

 

[jazz lady]

Agree, but drunk people in redneck bars like pickled eggs for some reason.

Yeah, pretty much anything pickled including those red sausage thingies.

 

[Monello]

Everytime "InstantPot" comes up on the screen I keep picturing a Cannibis Chia Pet.

Close enough

 

[jazz lady]

I made chicken breasts in the Instant Pot last night. They were marinated overnight in a mixture of olive oil, balsamic vinegar, Italian seasoning, and garlic. Used the saute feature to brown on both sides for a couple, added about a cup of chicken stock to the bottom, put them on the rack, then cooked on high pressure for 5 minutes, then natural release for 5 more. I am normally not a fan of chicken breasts, preferring thigh meat instead, but they came out very moist and flavorful!

 

[glhs837]

Try that same thing without the overnight marinade. You might be surprised at how the pressure gets you that overnight flavor meld in a short time.

 

[jazz lady]

Try that same thing without the overnight marinade. You might be surprised at how the pressure gets you that overnight flavor meld in a short time.

That was my plan Monday night but that didn't happen, so I just threw the marinade together, poured it over the chicken, and put it in the fridge until I had the time and energy to cook it yesterday. I will keep that in mind and try it with the next batch.

Have I said again how much I love my Instant Pot?

 

[jazz lady]

So I tried cooking a dozen eggs at one time, just piling them on top of each other, and they came out perfect!

I did learn a valuable lesson when I went to steam broccoli and dumped the water in it without the pot inside the cooker. It just pours out the bottom and all over the counter.

 

[BusinessTime]

Smart move on reusing the left over chicken liquid. I'm a big fan of using homemade stocks and such. Growing up most of the meats I ate were served dry. As an adult I've become a big fan of various sauces. How much rice did you cook with approx. 3/4 water? Unless the bird had a lot of released juices, it doesn't sound like you could make a whole bunch with that little bit of liquid.

I've made broth a few times now in my IP. Super fast. This will sound nutty, but I keep a large freezer bag of veggie scraps. When the bag is full, add a quart of water & the scraps & some seasoning to the IP & in about an hour you've got a great veg stock

 

[Monello]

I've made broth a few times now in my IP. Super fast. This will sound nutty, but I keep a large freezer bag of veggie scraps. When the bag is full, add a quart of water & the scraps & some seasoning to the IP & in about an hour you've got a great veg stock

When I had the room, I'd save all the asparagus ends. Freeze them to make stock for an awesome cream of asparagus soup.

 

[jazz lady]

I've made broth a few times now in my IP. Super fast. This will sound nutty, but I keep a large freezer bag of veggie scraps. When the bag is full, add a quart of water & the scraps & some seasoning to the IP & in about an hour you've got a great veg stock

That is next. Homemade stocks and broths are the bomb. I have several packages in the freezer with trimmings: celery tops, onion peels, carrot tops, asparagus stems, etc. Also beef and ham bones for making broth. Just not enough time in the day to do everything I want!

 

[Monello]

Minestrone soup today. Onion, celery, carrots, zucchini, tomato, peas, spinach, chix stock, herbs, pasta & canned white beans. Finish with some parm cheese and voila.

 

[PeoplesElbow]

The release is pretty important on the veggies.

Very important, green beans at 6 mins with instant release are perfect, natural release they are mush.