Instant Pot

[RanzB]

Does anyone have any experience with the sous vide version of the Instant Pot?

 

[RanzB]

Does anyone have any experience with the sous vide version of the Instant Pot?

I do (now)









Tested it out yesterday. The sous vide temp held very well. It's not going to be as good for sous vide as a dedicated SV machine, but that's not the point of getting one I suppose.

Will be testing out some other functions tomorrow with my first bryani.

 

[Binary_Bark]

Thanks for the reminder. Getting one next month, I think

 

[RanzB]

Curry, masoor dhal and rice all made in the instant pot. Layered into a cast iron pot.

Will be transporting it for lunch at my mother's place.

 

[grok]

If the R2000 InstantPot was out of my price range don't you think a R5,399.00 one might be as well?

Read it again fool, I was referring to when you need to replace it not necessarily right now.

Either way, I upgraded to the Duo Crisp and haven't eaten anything non-airfried in 2 weeks, lol!
Also I made a bucketload of Hummus last night, no pre-soaking chickpeas is a huge thing!

I carry on about my love for the IP so much, both my daughter & ex-wife bought theirs, and I gifted my old one to my other daughter (who btw got us all into the airfrying thing).

 

[bwana]

Read it again fool, I was referring to when you need to replace it not necessarily right now.

Fool?

 

[1am7h30n3]

Does anyone have any experience with the sous vide version of the Instant Pot?

I got the sous vide version last week.

I made sous vide porterhouse steak from checkers, I did 60degC for 2h and then browned it for approx 1min per side in a hot pan and held it on the fat side for a little bit. I only seasoned it just before browning in the pan with salt/pepper. One of the best steaks I've ever cooked. Next time I will try 57degC as I would prefer it just a tiny bit less done.

I made chili con carne, I used my usual recipe, but at the point where I would simmer it on the stove for a long time, I put it to pressure cook on normal and high pressure for 20min and a natural steam release after. It came out really well. Next time I will put it on saute after pressure cooking just to remove some of the excess liquid.

 

[1am7h30n3]

Tried a few more sous vide steaks at 57degC which is about the perfect level of cooked for me. Came out amazing, won't be cooking steak any other way for a long time.

Wanted to try out spaghetti bolognaise in the instant pot. I used my usual recipe for quantities and seasoning etc. saute'd the onions/garlic/meat/carrot and then added my liquid and tomato and pressure cooked it for 20min on 'less' high pressure with a natural release, then i added uncooked spaghetti broken in half and an additional 1cup of water, i tried to make sure that the spaghetti was under the water then i pressure cooked it on 'normal' high pressure for 10min with a quick release and stirred to separate the strands. It came out very very nicely. I would do the final pressure cook for a little longer next time (perhaps 13min?) and add a further 1/2cup of water as the spaghetti was only just done (cooked, but still a bit firmer than I prefer) and the sauce came out much thicker than when cooked in the pot. My thinking is that the spaghetti absorbs a lot of liquid making the sauce quite thick. I would rate the sauce as the best I've ever made though, it really cooked together beautifully.

 

[1am7h30n3]

I tried the spaghetti bolognaise all in one pot again, I did add a 1/2 cup of extra water and pressure cooked it for 13min instead of 10min after adding the spaghetti. Honestly, it didn't seem to make the spaghetti any softer, so that was unexpected... On the other hand, the spaghetti does seem to absorb liquid from the sauce and soften if you store it in the fridge so it's really really really good as leftovers the next day or so. But, well, that sort of defeats the point of 'instant' pot...

I wonder what would happen if I soaked the spaghetti in water before adding it to the instant pot? Perhaps soak it for the time that the sauce is pressure cooking? (20min + 15min natural release). Either way, it's not really a deal breaker. Bolognaise sauce comes out better pressure cooked in the instant pot than it does cooked slowly on the stove, so that's a win. Even if you still have to cook the spaghetti separately on the stove to get it perfect it's still worth cooking the sauce in the instant pot.

I want to try cook a chicken akni recipe in the instant pot. My current recipe is amazing on the stove, but I do cook the potatoes in a separate pot while I cook my chicken, then it all goes into the pot together with the rice for the final cook. Perhaps I could do something like saute the onions in the instant pot and slightly brown the marinated chicken pieces and then just go ahead and add raw potatoes and rice and tumeric/water and pressure cook the whole lot together, it might soften the potatoes enough because of the pressure cooking. maybe "less" and high pressure. Anybody have any experience doing this?

 

[RanzB]

I want to try cook a chicken akni recipe in the instant pot. My current recipe is amazing on the stove, but I do cook the potatoes in a separate pot while I cook my chicken, then it all goes into the pot together with the rice for the final cook. Perhaps I could do something like saute the onions in the instant pot and slightly brown the marinated chicken pieces and then just go ahead and add raw potatoes and rice and tumeric/water and pressure cook the whole lot together, it might soften the potatoes enough because of the pressure cooking. maybe "less" and high pressure. Anybody have any experience doing this?

I tried an all in one chicken breyani but I kept getting the 'burn' warning. Not sure why. In the end I had gloop.

Recipe for the bolognaise?

 

[bwana]

I want to try cook a chicken akni recipe in the instant pot. My current recipe is amazing on the stove, but I do cook the potatoes in a separate pot while I cook my chicken, then it all goes into the pot together with the rice for the final cook. Perhaps I could do something like saute the onions in the instant pot and slightly brown the marinated chicken pieces and then just go ahead and add raw potatoes and rice and tumeric/water and pressure cook the whole lot together, it might soften the potatoes enough because of the pressure cooking. maybe "less" and high pressure. Anybody have any experience doing this?

My experience with stews is that root vegetables like potatoes only need about 3 minutes under pressure to cook.

 

[1am7h30n3]

Recipe for the bolognaise?

I put the instant pot on saute normal, when it's hot put a little oil. i add:
2 finely chopped onions and 2 cloves chopped garlic,
when the onion starts to change color a bit, add a grated carrot, let it saute for a minute or so and then
add 250-400g of beef mince, stir occasionally to break up meat till brown.
add 1 cup of water,
1 beef stock cube,
1 teaspoon salt,
a good grind of black pepper,
herbs to taste (i do half a teaspoon each of oregano, parseley, mixed herbs, rosemary),
3 medium or 2 large bay leaves,
4 medium/large ripe tomatoes chopped or 1 can of tomatoes.
I cancel the saute and put the lid on, set it to pressure cook 20min, 'less', high pressure.
Let it naturally release pressure.
Break spaghetti in half and add 1/2 to 2/3 of a packet laid on top of the sauce.
Add 1cup to 2cup of extra water. I think the aim is to make sure that the spaghetti is covered with water.
Lid on, pressure cook 10-15min, 'normal', high pressure.
Do quick pressure release and stir so that the spaghetti separates and doesn't stay stuck in clumps (if it's stuck).
I find that leaving it to stand before eating allows the spaghetti to absorb water from the sauce and it becomes even more swollen and tender.

I'm still experimenting and learning, this is my recipe as it stands now. If anyone has suggestions or improvements I would love to hear them.

 

[1am7h30n3]

I tried adapting my chicken akni recipe for the instant pot. It was a failure.

I kept getting burn warning, I would guess it's coming from the thick tomato/yoghurt marinade on the chicken pieces. It needed more pressure cooking time to get the potatoes done but, well, I couldn't because of the burn warning...

I transferred it all to a pot on the stove and added more water to try and cook the potatoes, but I would have needed a lot of water to 'boil' the potatoes and that would spoil my texture, so I did the best I could. It's not very good. I'm going to leave it in the pot and hope that the potatoes improve with the residual heat, some of them are OK, might have to pick and choose as I eat, throw out the raw ones.

 

[RanzB]

I tried adapting my chicken akni recipe for the instant pot. It was a failure.

I kept getting burn warning, I would guess it's coming from the thick tomato/yoghurt marinade on the chicken pieces. It needed more pressure cooking time to get the potatoes done but, well, I couldn't because of the burn warning...

I transferred it all to a pot on the stove and added more water to try and cook the potatoes, but I would have needed a lot of water to 'boil' the potatoes and that would spoil my texture, so I did the best I could. It's not very good. I'm going to leave it in the pot and hope that the potatoes improve with the residual heat, some of them are OK, might have to pick and choose as I eat, throw out the raw ones.

I think it's tomatoes that are the culprit. Next time I'm going to slice them and throw them on top so they never reach the bottom.

 

[Herr der Verboten]

...btw the instant pot has a setting that will work for fermentations/incubations: less + yogurt. That will give you close to 30c with for example you can do a kefir ferment. Well that is what I'm doing now anyways towards making farmers cheese.

Select the “less” mode for making Jiu Niang (fermented glutinous rice). The temperature ranges from 86 – 93.2°F (30 – 34°C).

 

[cerebus]

Bolognaise sauce comes out better pressure cooked in the instant pot than it does cooked slowly on the stove, so that's a win.

That has not been my experience, at all. I have all but given up on slow cooked meals in the IP. Where it really excels are in short cooked stews like chicken, fish; and also breaking down tough fibres. But something that really needs to caramelize and mature and doesn't really involve tough fibres, like a bolognese, is just a no-go for me.

 

[cerebus]

...btw the instant pot has a setting that will work for fermentations/incubations: less + yogurt. That will give you close to 30c with for example you can do a kefir ferment. Well that is what I'm doing now anyways towards making farmers cheese.

I've found it does a great job with fermentations, and also at rising a yeast.

 

[RedViking]

When @RanzB post pictures...


/drool

 

[RanzB]

When @RanzB post pictures...


/drool

I use it a lot less than I thought I would, but then again I've been making mostly stuff that doesn't need the InstantPot lately. I did do another breyani this weekend which came out quite nice. Almost all prep/cooking done in the Pressure Cooker.

 

[1am7h30n3]

Oxtail come out amazing in the instant pot. My stove top recipe calls for something around 5h+, I cook it for 1h40min or so in the instant pot and it comes out even more tender. So delicious. (Also oxtail is on special at checkers for R88/kg at the moment - Gauteng.)