Instant Pot

xp -- yeah, I'm glad I have an out of the kitchen but easily accessible storage spot for mine, or I might have sold it by now. Things it's pretty good for: eggs of all yolk-donenesses, yogurt, cheesecake, stock, going from dried beans to a done dish in an afternoon. I don't like it for chunky country-style stews because I want some texture variation and flavor control. But it is great to pound some steam into chicken thighs with stock and seasonings and tenderize them for making that stew on the stovetop. I haven't tried rice -- my stovetop method is so perfect I haven't had any reason to.

I tried to make coq au vin in the Instant Pot as my first thing. That was a mistake (especially since I had never made coq au vin before).

I have a vegetable soup recipe adapted from the modernist cuisine cookbook that calls for a pressure cooker and it's divine

Hot Pot Sergeant!

OMG, I should make that label for my instant pot.

https://www.theringer.com/2020/2/21/21146731/rootitoot-ruth-mccusker-instant-pot-facebook-community

aw she sounds like she was a good sort

and the author is correct: the Instant Pot fb group is a bummer, I lasted a week in there top- wish i had known about Rootitoot <3

Help me with instant pot recpies that are not all horribly american in their foundations (sorry americans, but if I read one more recipie that invoves canned soup, canned broth, or casserole I will go mad).

In particular I'm interested in anyone's experience with pot-in-pot technique which Indian cooks seem particularly fond of. I bought the smallest3L IP as I really wanted a multicooker to replace my rice cooker, but the trivet it came with barely raises off the floor of the pot, wouldnt the rice be swimming in the curry that way?

Easily the best resource for IP Indian recipes that I’ve found is https://myheartbeets.(com)

I’ve reused those recipes zillions of times, can recommend faves but I’d advise browsing initially for your own taste/needs

Awesome, thanks!

yeah thanks, haven't used my instant pot for months now, so I'm going have a rummage around that site because I could do with some inspiration

I am *loving* it for dried pulses. I can whack a cup of dried chickpeas and a bayleaf in, stick it on high for 20 mins, and the chickpeas are ready for use in a curry. It does rice nicely too, though with my stupid new diabetes diagnosis I am not meant to eat rice which blows as I live on it.

My one attempt at beef bourgignon was a fail, but I think I put way too much liquid in, and not enough flavourings.

I swear by Rainbow Plant Life, who's a vegan blogger, although she is (Indian-)American. But IMO nearly all of her recipes are winners, and she makes a pretty good use of the IP.
https://rainbowplantlife.com/category/recipes/instant-pot-recipes/

She's got some Indian recipes that aren't suited for IP cooking (best for stovetop) that have become staples for me: tofu curry, red lentil curry, palak paneer.

That said, her IP lentil soups, white bean and kale soup, and chili are unassailable.

Riffed off the lentil soup recipe on that rainbowplantlife site, for my tea. I wanted to try the saute function for one thing - made a soup by sauteeing off leek and garlic, throwing in the usual mirepoix, and some large potato chunks, tomato, chicken stock, and her extra ingredient - balsamic vinegar. It really made a difference to the depth.

(as did the chicken stock, ha. I'm no vegan).

Vegetable broth will do the same, but whatever floats your boat. Glad you enjoyed it!