When the Instant Pot craze started, of course, I wanted one, and it was at the top of my Christmas list. My parents got me one for Christmas, and I was so excited. However, I did the water test, then tried to make a roast in 20 minutes, not understanding the time to build up the pressure, the correct water to food ration, etc. This led to major disappointment. It sat on my counter looking cute for a good year before I touched it again. But once I started that baby up again, I never stopped!
Here are some of the tips and tricks I've learned along the way. (I will add more as I think of them.)
1. Barkeeper's Friend cleanser gets your inner pot sparkling clean after messy, cooked-on meals.
2. It's important to regularly clean your pressure valve so that it can lift and fall as needed or you will be really disappointed with your only partially cooked finished products. The pressure valve working correctly is the key to cooking with the Instant Pot.
3. Hard-boiled eggs come out perfect and peel like a dream every time if you follow the 5-5-5 method:
-Place eggs on trivet (it doesn't matter how many, 2 or 22)
-Add 1 cup water
-Close and seal lid, set to manual cook for 5 minutes
-Let natural release for 5 minutes
-Quick release, put inner pot in sink, and run cold water over the eggs to fill the pot
-Let sit 5 minutes-DONE!
4. Mashed potatoes also come out great in the instant pot,
-Peel 8-10 potatoes (I prefer yellow potatoes), cut into halves or thirds
-Put in Instant Pot and fill with water to fill line or to just reach the top of the potatoes,
whichever comes first.
-Sprinkle with salt, then close and seal lid
-Set on manual for 8 minutes
-Let natural release for 5 minutes, then drain all water off using a lid, splatter guard, or colander
-Put inner pot with potatoes back into Instant Pot and leave on "keep warm"
-Add your normal mashed potato add-ins and use a potato masher or electric mixer to achieve
your personal desired consistency
**We do 1 stick of real butter, about 1/2 cup each of sour cream and
cream cheese, a little salt, and a splash or two of half and half.**
5. Dry beans are another item that comes out great in the Instant Pot, and takes much less time! The method I use is:
-1 pound dry beans (usually we do Great Northern beans)
-Add any seasonings you want to use
-Add any protein you want to use (We use a smoked pork shank)
-Add 8-10 cups water, watching your max fill line as a guide
-Close lid, seal, and cook on manual for 40 minutes
-Let natural release for 20 minutes
-Quick-release, open the lid, and dinner is served
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