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Topic Summary

Posted by: GoingNuts
« on: February 17, 2018, 03:52:07 PM »

Here's what's in my pot right now:

https://www.frieddandelions.com/how-to-make-black-beans-instant-pot/

I cut the salt and threw in some tomatillos that I roasted in the oven.  I'll let y'all know how it comes out.  The house smells amazing.  If they are as good as they smell, I think I'll whip up some chili lime chicken to have with them during the week.  :thumbsup:
Posted by: hezzier
« on: February 13, 2018, 07:16:29 PM »

Will have to try another method next time and see if it makes a difference.
Posted by: SilverLining
« on: February 13, 2018, 06:13:13 PM »

Investors had no cracking issues using 555.

But I do find the yolks are a bit discoloured so I tried 455 and it was better.
Posted by: becca
« on: February 13, 2018, 02:33:36 PM »

I donít have low pressure on my Pot.  I do manual for 4 minutes, then 5 for NPR, then into ice bath.  Iíve found by shaving off that last minute (in the 555 method) eliminates the cracks for me.  When Iíd do 5 minutes, often 1-2 would crack.
Posted by: Stinky10
« on: February 13, 2018, 01:56:33 PM »

I just do them for 2 mins and then NPR for 10 or so and they are great

but I see people have cracking issues a lot

if they are cooked to your liking, but cracked (hahaha) then I'm guessing it the shell having micro cracks or just thinner

but really I do not know
Posted by: hezzier
« on: February 13, 2018, 11:59:17 AM »

Do you eggs ever crack when you hardboil them in the instant pot?  Is there a solution?  I did a dozen on low pressure for 12 minutes. 
Posted by: becca
« on: February 11, 2018, 06:56:59 PM »

So, if my chicken only takes 6-7 minutes, the rice doesnít have enough time, right?  It seems things either cook shorter or longer than rice cooks.  So, Iíve been hesitant to try it. 
Posted by: SilverLining
« on: February 11, 2018, 01:30:08 PM »

Iíve seen it for things like potatoes and meat loaf. Just canít believe none of the bread pudding or apple crisp recipes I saw actually added that instruction.

I have some silicone pans that will work great...as long as they fit in the pot.
Posted by: Stinky10
« on: February 11, 2018, 12:22:40 PM »

SL - that is called "Pot in Pot" - I Haven't done it yet I dont think but I see recipes where people put say chicken on the bottom and then a pot with rice in it on top of the chicken and cook them both at the same time
Posted by: SilverLining
« on: February 11, 2018, 09:31:47 AM »

Sorry if this is old news to everyone, but Iím still new at this. I get excited easily.

We like bread pudding for desert. Usually I make it in the microwave, but Iíve been trying to find a recipe to make it in the IP. But every recipe I see, I know wonít work because you cannot bring to pressure without liquid. But today....I found a recipe.

Pour 11/2 - 2 cups water into bottoms of pan. Place trivet, then pan with bread pudding onto trivet.
Posted by: SilverLining
« on: February 08, 2018, 05:09:06 PM »

I am making a beef stew. Not exactly following a recipe.

I browned the meat in a pan on the stove, then put it into the pot and put it in the fridge all day. I peeled and cut veggies, put them in a separate bowl in water in the fridge for the day. Drained them, put in IP with meat and onions (which I fried with bacon) added spices and lots of beef liquid (totally blanking out on the word, lol) and half can stewed tomatoes.

Not just waiting for it to NR. Then I might add some frozen veggies.

Smells good.
Posted by: SilverLining
« on: February 07, 2018, 06:17:42 PM »

Posted by: GoingNuts
« on: February 07, 2018, 12:36:37 PM »

Ditto.
Posted by: becca
« on: February 07, 2018, 10:35:41 AM »

I had a similar experience early on in my IP adventures.
Posted by: BensMom
« on: February 07, 2018, 08:47:36 AM »

I almost had an instant pot fail last night. I was making carbonara and had pasta and chicken in the IP, but it wasn't coming up to pressure. And there was steam coming out around the edges of the lid. Finally after around 20-30 minutes, I tried releasing pressure to open the lid and look, but there was no pressure to release. I opened the lid and looked at the sealing ring and it wasn't seated right. But the pasta was cooked, so we just ate it. (The chicken had been mostly cooked when I sauteed it, and after steaming for a half hour, it was definitely done.) So lesson learned--make sure the sealing ring is on properly and steam coming out is not right.  :crazy: