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Three siblings have blue eyes.  Their names are Suzy, Jack and Bill.  What color are the sister's eyes?:

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Topic Summary

Posted by: GoingNuts
« on: December 25, 2018, 06:05:55 PM »

I did a whole chicken in mine tonight and it was perfection.  I seared it on both sides first, then cooked 6 minutes per pound. Made a spice rub and stuffed it with onions and lemons.   The Gravy is amazing. 

At this rate I don’t care if my oven ever gets fixed, lol.
Posted by: PurpleCat
« on: December 25, 2018, 03:33:40 PM »

Opened my new Instant Pot Ultra 8 QT, did the water test and then made my annual pea soup lightning fast!  I can not believe how the ham bone cooked and that it only took 15 minutes to cook.  Yes, I know, everyone knows that, but seeing is believing!

Now to read the cookbooks I bought to learn how to use this beast!
Posted by: SilverLining
« on: December 22, 2018, 03:29:40 PM »

Cross posting in Christmas Breakfast thread....for obvious reasons.

https://pressureluckcooking.com/recipe/hot-cold-chocolate-marshmallow-dip/
Posted by: GoingNuts
« on: December 21, 2018, 02:49:15 PM »

^^ It was good, but the gravy was much thinner and more watery than in the crock.  This could also be because I use more vegetables, which produce more liquid in the IP.  I finished it on the stove top to let the liquid reduce a bit.
Posted by: GoingNuts
« on: December 15, 2018, 07:00:47 PM »

Made this today.  I’ll let you know how it came out after the gravy separates and I reheat it. I usually toss in a can of black beans when I make it in the (now defunct) crock pot.

http://flavorrd.com/2016/09/instant-pot-ropa-vieja/
Posted by: BensMom
« on: December 06, 2018, 02:51:14 PM »

Quote from: hezzier on December 05, 2018, 04:39:40 PM
So this is what annoys me...the recipe I am making says that it cooks for 15 minutes, but if I want it to be done when the kids get home how much time do I need for it to come up to pressure?

Usually whatever I make in the IP can sit for a while, so I don't usually worry about it too much, but if I'm trying to time something, I usually factor in about 10-15 minutes to come up to pressure and another 10 for natural release if that's needed.
Posted by: Stinky10
« on: December 06, 2018, 12:59:03 PM »

Quote from: GoingNuts on December 02, 2018, 06:21:44 PM
Instant Pot to the rescue while my oven is wonky. I did the whole chicken, then finished it under the broiler for a few minutes.  I changed up the seasonings a bit, used the lemon and onion in the cavity and tossed in some garlic cloves as well.  The broth is absolutely divine.

did you poach it....water covering 90%  ? 

It's a pretty easy way to cook a chicken  :)
Posted by: hezzier
« on: December 06, 2018, 07:09:56 AM »

I know but it just makes planning for it to be done at a certain time challenging.
Posted by: SilverLining
« on: December 06, 2018, 05:46:12 AM »

It depends on the quantity of liquid and the termperature of the contents before you start.
Posted by: hezzier
« on: December 05, 2018, 04:39:40 PM »

So this is what annoys me...the recipe I am making says that it cooks for 15 minutes, but if I want it to be done when the kids get home how much time do I need for it to come up to pressure? 
Posted by: GoingNuts
« on: December 02, 2018, 06:21:44 PM »

Instant Pot to the rescue while my oven is wonky. I did the whole chicken, then finished it under the broiler for a few minutes.  I changed up the seasonings a bit, used the lemon and onion in the cavity and tossed in some garlic cloves as well.  The broth is absolutely divine.
Posted by: SilverLining
« on: November 30, 2018, 09:42:44 PM »

it Was so moist.

Tonight I cut up the leftovers and threw it in spaggetti sauce.
Posted by: GoingNuts
« on: November 30, 2018, 08:35:13 AM »

^^ This is going down Sunday or Monday!  ;D
Posted by: SilverLining
« on: November 29, 2018, 10:41:00 PM »

I cooked a chicken tonight.

https://amindfullmom.com/how-to-make-a-whole-chicken-in-the-instant-pot/

I did not use her seasoning blend. I used my own.

Salt
Pepper
Pure savory (aka Newfie spice)
Lemon & herbs

My lemons had gone off, which is why I used the lemon & herbs.

The skin just peeled right off. Meat was delicious.
Posted by: Stinky10
« on: November 02, 2018, 01:59:28 AM »

Not a typo

You pretty much cover the whole chicken with water

So it cooks when it’s coming up to pressure, it takes a while