What did you have for dinner II?

#16,312
#16,312
Tin Man said:
70 minutes?
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Yep. On high pressure. Those things are worth the money. Largest quart one is only $100. It will do meat from frozen in roughly 40 minutes, like chicken legs and thighs. It'll do a thawed roast to fall aprt tender and melt in your mouth in 35-55 dependiing on how many pounds. All this is cook time on high pressure. How much liquid is in the pot that has to come up to steam temp is added on. Dry pinto beans were still done in 1:30 though. soups come out great. Can do low pressure, or slow cook as well. Has sautee function so you can brown in it, then add all your stuff and seal it up. One pot cooking. Has pre-programmed cook functions for soups stews meats, rice, etc. Or can just enter time. Can let pressure off manually or naturally depending on recipe and a keep warm function. Pretty sure it may have a delayed start function. Haven't really looked for it. Wouldn't want to use that unless i'm putting frozen meat in though.

Can brown your ground meat in the pot, add dry pasta, sauce, cheese, extra liquid for pasta and have meat sauce pasta in maybe 15 minutes.

Got it for xmas. Have used it far more already than I thought I would.

Dumped frozen wings on the rack with two cups water. Ready in like 20 minutes fall off the bone. Spread out on sheet and under broiler to crisp the skin, then sauced. Perfectly done wings. Did thighs and legs the other day fall apart tender then under broiler on a rack and foil covered sheet with bbq sauce to finish off. Came out real good. Throw the foil away, and only the inner pot and rack to wash. Trying different things out.

Biggest benefit so far is being able to cook things during the week after I get home from work I would not normally do except on weekends.
 
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#16,314
#16,314
VolNExile said:
The big thing to remember about pressure cooker/ Instant Pot cooking is that you do have to add in the time to pressure up and the time to pressure down to the actual cook time. But I agree, they are amazing for things that normally involve a long soak time, etc.
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Everything I've cooked so far has been manual pressure release, so that only takes a couple minutes. Frozen meat or a fuller pot of liquid like a soup or dry beans so far has average about 15-20 minute pressure up. That will probably be max for most things. If you pre-soak the beans it's about 15-20 minutes after pressure up, which still has you under an hour for a pot of beans in the time I would normally do from a can. And the only canned pintos or white beans I can do from a can that rival the taste of dry beans is Luck's. I haven't tried a whole chicken yet, so I'll have to feel that one out. I did print me a ton of Insta Pot recipes though. I'm really looking forward to cooking down some fresh picked green beans this summer instead of a couple hours or so on the stove. And marinara for canning.
 
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#16,317
#16,317
GVF said:
Everything I've cooked so far has been manual pressure release, so that only takes a couple minutes. Frozen meat or a fuller pot of liquid like a soup or dry beans so far has average about 15-20 minute pressure up. That will probably be max for most things. If you pre-soak the beans it's about 15-20 minutes after pressure up, which still has you under an hour for a pot of beans in the time I would normally do from a can. And the only canned pintos or white beans I can do from a can that rival the taste of dry beans is Luck's. I haven't tried a whole chicken yet, so I'll have to feel that one out. I did print me a ton of Insta Pot recipes though. I'm really looking forward to cooking down some fresh picked green beans this summer instead of a couple hours or so on the stove. And marinara for canning.
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That’s true. Most of my recipes for longer stuff say to let them sit (“natural release”) for 10 minutes or so and then manual release, which is what I usually do (using a long-handled spoon or whatever to do the release.)

I’m averse to blowing myself up 🤪, so I go with the conservative approach, which is probably not absolutely necessary.
 
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#16,318
#16,318
VolNExile said:
That’s true. Most of my recipes for longer stuff say to let them sit (“natural release”) for 10 minutes or so and then manual release, which is what I usually do (using a long-handled spoon or whatever to do the release.)

I’m averse to blowing myself up 🤪, so I go with the conservative approach, which is probably not absolutely necessary.
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Blow yourself up?! LOL. You just have to reach sround and flip that little cap from back to front. I defintiely make sure I don't reach over it to release though.
 
#16,324
#16,324
It wasn’t so long ago, when pork producers slaughtered some of their breeding sows, big bone-in pork shoulders would be on sale for $0.98/lb. I doubt we’ll ever see that price again.

I bought a 5 lb boned and tied pork shoulder for $2.37/lb and consider it a fortunate purchase.
 
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