I noticed a few of us on HE have Instant Pots, or at least some kind of pressure-cooker, and thought it would be neat to have a self-contained thread for our favorite recipes, and tips. I got my Instant Pot last year, and boy, have I put it through a lot of work! The latest thing I made in it was coq au vin, using this recipe: http://www.blog.thezenofslowcooking.com/instant-pot-coq-au-vin-a-la-julia-child/
It came out very excellent, though in my mind, coq au vin is still best when made in a Dutch oven. That being said, I just didn't have time for that, and I'm glad the IP was there.
Generally speaking, I use my IP to prep meats, make soups, and cook beans. A super-easy meal I make is taking eye of round steaks, adding some V8 and tomato sauce, and popping them in the IP. In 20 minutes, they're done. Too easy. One of my friends does batch boiled eggs, and loves the convenience. Personally, I prefer boiling my eggs individually, but she has a household full of five people who all love egg salad. So her batch method makes sense.
One of the first recipes I tried with the IP was this:
https://www.hippressurecooking.com/carnitas-pulled-pork-mexican-pressure-cooker-recipes/ Though I skipped the lettuce part, just cooked the pork, and then proceeded to put it over rice, lol. It's comparable to the tasty taco fillings you'd get at a Chipotle or Qdoba.
Another tip I've found is that if you wish to make desserts, it's worth getting another ring for the pot. I can tell you that no amount of white vinegar will remove the smells of seasoning and meat from that ring, ever.
What else is cooking in your pressure cookers? I just can't imagine my kitchen without one now!
I'll join the love fest, even though I'm very, very far behind you in my practice with it! First, HOW LONG for rice and how long for beans? I can't get those straight so wondering your experience. I've read anywhere from 3 minutes for rice (??) to 20. Same with beans (not 3, never read that, but the numbers are all over the place). I eat a lot of those and would like to get that straight, first. Do you know?
I've made meatloaf (delicious), carnitas like your recipe, whole artichokes believe it or not, a whote spaghetti squash, ratatouille (so good) and that's about it. I need time and practice. There's some general rule about releasing pressure - do you know it? I think it's like "delicate" things (maybe veggies, desserts, etc) are best left to a natural release or turn it off and walk away whereas more hearty fare can take the pressure release valve method better? OR I might have that switched haha. I can google all this but way prefer to ask people their experience. The internet's answers are all over the place anyway.
For rice, it’s best to do 10 minutes, and then wait at least 20 minutes for natural release. It gets too gloppy when you immediately release and take it out after it’s cooked. Beans are a little different - I mostly cook lentils and cannelini beans, and for the most part, just use the IP beans setting, and they come out fine, even with quick release. The trick with those is to not pre-soak them, particularly the cannelini, unless you’re going to blend them as a sauce. It might be a little different with kidney beans, which have tougher surfaces, imo. I’ll have to do whole artichokes next! I haven’t thought about that, but they’re delicious, and I’d like to drench lemon butter over them, mmm....
Yes, imo quick release is best for delicate foods, such as zucchini. If I’m doing shredded beef or chicken, I go with natural release, and it’s been worth the small wait every time. Soups and stews are ok with quick release. They’re still going to taste richer the following day anyway, so I might as well start eating them as soon as they’re done!
One thing the IP cannot successfully do, and it’s just my view, is a meat spaghetti sauce. It lacks “oomph” that the stovetop version has. A meatless sauce does ok in the IP, though.
I'm also in love with mine. I just got it last month and I used it three to four times a week. I do eggs, meal prep. I love cooking frozen chicken breast it frozen beans in it in no time flat. I've also made carnitas and frijoles, Kahlua pork, beef stew, chicken stock.... Haven't tried yogurt or desserts yet. For good recipes and tips there's a Facebook group called instant pot community that is very helpful! Look
Lately I've been using mine less for recipes/main dishes and more for simple stuff like hard boiled eggs and steaming squash and other vegetables. I'd like to get into the habit of making batches of beans, rice, quinoa, etc to put together for lunches.
Melissa, why have I not yet done kahlua pork in the Instant Pot?? It totally makes sense to do so.
Sarah, bulgur wheat cooks so much better in the IP than on the stovetop. I always burn it on the stove, but it's foolproof in a pressure cooker.
The Serious Eats website is pretty good for pressure cooker recipes, and their article lays out the different options out there: http://www.seriouseats.com/2016/08/equipment-the-best-pressure-cookers-review.html