Food Allergy Support is now on Twitter. Follow us @FASupport. You may also follow our Tweets in our new global footer at the bottom of the page here at FAS!

Post reply

Warning - while you were reading 59 new replies have been posted. You may wish to review your post.
Message icon:

Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
Please spell allergy backwards:
Three siblings have blue eyes.  Their names are Suzy, Jack and Bill.  What color are the sister's eyes?:

shortcuts: hit alt+s to submit/post or alt+p to preview

By posting you acknowledge you are subject to our TOS, rules, and guidelines .

Topic Summary

Posted by: hezzier
« on: October 03, 2018, 06:30:11 PM »

So I made the greek chicken tonight, everyone liked it.  Kids ate it over rice, I had mine without and DH had his over cauliflower.  If you double the recipe, you do not need to double the liquid...keeping it the same or going 1.5 times would be enough.
Posted by: becca
« on: October 01, 2018, 03:32:19 PM »

That does look good.  Penzyís makes a great Greek seasoning blend.  I use so much of it for marinating chicken and for salad dressing.  Iíve used it to do chicken with it and lemon juice, like the chili lime chicken.
Posted by: hezzier
« on: October 01, 2018, 12:56:02 PM »

So I cook a box of quinoa every couple weeks and then freeze it in 1/2 cup portions to scramble into my eggs or defrost and throw onto my salad.  I did it in the instant pot today.  It was nice not to babysit the stove. 

2 C quinoa
3 C water

Spray the instant pot liner with cooking spray.  Cook on High pressure for 1 minute and then let pressure release naturally for 15 minutes or so.  Came out great.

I saw this recipe and thought it looked good.
Posted by: Stinky10
« on: September 26, 2018, 01:51:35 PM »

this looks good!

I did butter chicken last night.....   YUM!
Posted by: BensMom
« on: September 25, 2018, 12:42:39 PM »

I made this last night and it was really good. DH was home early and made biscuits for me. (I was going to make them, but he's the one makes them sometimes for breakfast. I've never made them in my life.)

Some reviews said it was watery, so I put in only 1 cup of chicken broth. After I mixed in the cream and let it simmer, it was still very watery, so I added a flour/water mixture and it thickened up. I also used just over a pound of chicken and it was too much compared to the veggies, though I didn't really measure the veggies, so I will next time. I added diced potatoes also. We ate it over biscuits.

Instant Potģ Chicken Pot Pie (Crustless and Gluten-Free)

Recipe By:Jane Cooks It Up
"Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot(R) pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls."

    1 1/2 pounds chicken tenders, cubed
    1 1/2 cups chicken broth
    1 1/2 cups diced carrots
    1 1/2 cups diced celery
    1 cup corn kernels
    1 large onion, diced
    1 teaspoon salt

    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon ground black pepper
    1 teaspoon poultry seasoning
    1/2 teaspoon dried thyme
    1 cup heavy cream
    1/2 cup frozen peas


  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Printed From 9/25/2018
Posted by: becca
« on: August 01, 2018, 01:35:12 PM »

That looks good!  I love baked beans, but they are very sweet, so I never make them.  Again, Iíd be the only one to eat this.  I donít even think dh would do more than try them.  Heís not a big fan of sweet dishes.
Posted by: BensMom
« on: July 30, 2018, 08:11:33 AM »

I wanted baked beans to go with hamburgers last night and decided to make some from scratch. They were good! Even though this recipe says they're less sweet than others, they were really sweet, so I'd cut the sugar/molasses/syrup next time. I made them ahead and then kept them on warm until dinner, so they really thickened up nicely. I had to cook them longer than the recipe says. The beans were too hard after an hour so I put them back under pressure for another 40 minutes. I didn't use bacon, so I didn't do any sauteeing before pressure cooking. I just threw the raw onions in with the beans and everything else.

Pressure Cooker Holiday Baked Beans
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
A sweet, sticky sauce, makes these Baked Beans shine at any summer picnic.
Course: Side Dish
Cuisine: Americanno
Servings: 10 servings
Calories: 336 kcal
Author: This Old Gal

    1 pound Dried Navy Beans
    6-8 slices Thick Bacon roughly chopped
    1 medium Onion roughly chopped
    3 1/4 cups Fresh Water
    1/4 cup Maple Syrup (the real stuff)
    1/3 cup Molasses
    1/4 cup Light Brown Sugar (packed)
    1/3 cup Heinz Ketchup
    1 Tablespoon Worcestershire Sauce (secret ingredient, shhh)
    1 1/4 teaspoons Ground Mustard Seed
    1/2 teaspoon Sea Salt
    1/4 teaspoon Freshly Ground Black Pepper


    Rinse and sort beans, removing any debris.
    Select the Sautť or Browning function on Pressure Cooker and allow to heat.
    Add bacon and onions to the Pressure Cooker cooking pot and cook until bacon begins to render, scraping brown bits from bottom of cooking pot. Add 1/4 cup of water and continue cooking until water has evaporated, bacon fat is rendered and onions are semi-soft.
    Add beans, water, Maple Syrup, Molasses, Ketchup, Brown Sugar, Worcestershire Sauce, Mustard, Pepper to the cooking pot and stir to combine.

    Lock on lid and close Pressure Valve.  Cook at High Pressure for 60 minutes.
    When Beep is heard, allow a 15 minute Natural Pressure Release and then open Pressure Valve to remove remaining Pressure.
    Discard any floating beans.

    Add the salt. Taste a couple of beans for tenderness and sweetness and add more Molasses, if a sweeter taste is desired.  If Beans are still hard, cook for another 15 minutes.
    Select the Sautť or Browning function and cook until desired consistency.

Posted by: GoingNuts
« on: June 04, 2018, 05:32:56 PM »

I think you're right, Stinky.
Posted by: Stinky10
« on: June 04, 2018, 03:47:22 PM »

tomato sauce if it's thick acts like a solid -  think of it in a pot how the pressure builds and there are big bubbles that erupt if you don't stir

it's too thick for the IP and burns on the bottom

you would need to thin it out or have something else on the bottom of the pot - I didn't read the recipe though
Posted by: becca
« on: May 28, 2018, 10:23:00 AM »

Hmmm, maybe itís the little sealing ring/gasket on the pressure release valve?  Iíve pulled that off, cleaned it, and had a better seal there.  Iím guessing at some point, these seals need replacement.
Posted by: BensMom
« on: May 28, 2018, 08:24:08 AM »

Maybe it needed some water?

I made ribs yesterday in the IP, and they came out fine, but the pot was hissing the entire time. I stopped it twice and reset the sealing ring (it seemed slightly off, but I put it in all the way and then it seemed off again.) I was cooking 2 racks, thought it might be too crowded, so I took one out, reset the ring, washed everything--the valve, etc, and restarted and it still hissed. It did have pressure when it was done--there was pressure to release--but I don't know why it was hissing like that.
Posted by: GoingNuts
« on: May 27, 2018, 03:47:07 PM »

So, I was trying to make this.

I cooked the beans on the bean setting, and followed the directions for the rest (I made the low sugar version, eliminating the brown sugar and using tomato sauce instead of ketchup).  When I returned the ingredients to the Pot, after a few minutes I got an error message and it started beeping.  I think between the molasses and tomato sauce it was overheating, so I turned it into a Corningware casserole and put it in the oven. 
Posted by: BensMom
« on: May 10, 2018, 08:59:52 AM »

Anyone try this? Freeze stuff so itís almost like instant?

Made the honey mustard chicken a couple nights ago. Eh. I wouldn't make it again. So far from this list, the red beans are a winner and I liked the orange chicken, but dh would like it better with thighs.

I have the lemon garlic chicken still left in the freezer.
Posted by: BensMom
« on: May 10, 2018, 08:58:10 AM »

Oh no! :(
Posted by: SilverLining
« on: May 08, 2018, 07:28:59 PM »