Instant Pot update

It has arrived and has been used without me turning up on the evening news for blowing up a kitchen!  I did a 6# turkey breast in it tonight and it was the moistest breast meat I have ever cooked!  Cooking time was 30 mins - 10 mins natural release then quick release.  By the time I got the sides done, it sat for about 10 mins before it was sliced.  SOOOOO much cheaper than buying lunch meat and SOOOOO much better!!  

Thanks Happyteacher :)

What is an instant pot?  It sounds like a miracle!

It's a pressure cooker. Instant Pots on Amazon

Edited to add: 7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer

Thanks!

You can also get them at Walmart

Damn IP talk again!!!

LOL!!!  

I actually ordered one from Amazon after the last post....I was all over it after I heard I could make yogurt in it. I have been lazy about making my own yogurt because it is such a process and I really miss it.

Obviously there are other things to be made. :) My Mom always made the best stews and pot roasts in a pressure cooker. I have a pot roast recipe I have been making a lot this winter, can't wait to try it in the Insta-pot...

After dinner tonight, my mom said "You know what would be really good cooked in there?  A corned beef."  So I think That has been added to my shopping list!

Again, another recipe that I haven't tried, since my unopened Instant Pot box still awaits me thousands of miles away. From "Pressure Cooker Perfection" from the people who write "Cook's Illustrated" and have the "America's Test Kitchen" show on TV:

Corned Beef and Cabbage

Serves 6-8; Pressure level - High; Release - Natural; Total time - About 2 1/4 hours; Time under pressure: 1 1/2 hours plus 12 minutes for vegetables.

1. One 3-4-pound corned beef brisket, fat trimmed
2. 3 cups low-sodium chicken broth
3. 3 cups water
4. 2 bay leaves
5. 3 whole black peppercorns
6. 1 tablespoon minced fresh thyme or 1 teaspoon dried
7. 1/2 teaspoon whole allspice
8. 1 1/2 pounds small or medium red potatoes
9. 10 carrots, peeled and cut into 3-inch pieces
10. One head green cabbage, cut into 8 wedges

Place corned beef, broth, water, bay leaves, peppercorns, thyme, and allspice in pressure cooker pot. Lock lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 1 1/2 hours, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer corned beef to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of cooking liquid. Add potatoes, carrots, and cabbage to pot. Lock lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 12 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. Transfer vegetables to serving dish. Slice corned beef against grain into 1/4-inch thick slices and transfer to serving dish. Moisten corned beef and vegetables with cooking liquid as needed before serving.

To alter recipe for a 6-quart electric pressure cooker: When cooking the corned beef, turn the cooker off immediately after the pressurized cooking time and let the pressure release naturally for 15 minutes. Do not let the cooker switch to the warm setting. When cooking the vegetables, quick release the pressure immediately after the pressurized cooking time; do not let the cooker switch to the warm setting.

psychoticparrot