Instant Pot Pressure Cook-all

First google hit on pressure cooker galbitang.

https://kimchimari.com/easy-instant-...

Paleocon wrote:

First google hit on pressure cooker galbitang.

https://kimchimari.com/easy-instant-...

Perfect! Have short ribs that I was looking for something to do other than the smoker. It was between Sous Vide and the Instant Pot. I think you just made the decision for me.

Paleo, we definitely have to get together my next trip to the Triangle.

It did turn out wonderfully, but my advice would be to be careful with the ginger as too much tends to overpower the flavor. Two slices was just in range. One would have been better. Also, the pressure cooker heavily tenderizes the meat so if you like the chewiness of the tendon around the bone, slow cooking over the stove might be your preferred option.

Paleocon wrote:

First google hit on pressure cooker galbitang.

https://kimchimari.com/easy-instant-...

thank you kindly! I'll report back how it goes.

That galbitang looks awesome!

I'm going on winter break this Friday, and decided that the Instant Pot will be the one gift I open early this year. With luck I should be making Mongolian Beef for the family this Friday!

And these things are like their own little cult. I've talked with some coworkers about Instant Pot and they either don't know what it is, or they have one and their eyes light up and then you can't get them to stop talking about all the things they make with it.

I mean, the thing is okay but I don't understand the cult. It's good at making a stew faster (although usually not better) or cooking beans. Also solid rice maker. It is very far from being a do-it-all device that people are making it out to be.

My wife and I made kimcheejigae. It was truly wonderful.

Made the best pot roast I've ever had last week, and it only took an hour.

IMAGE(https://pbs.twimg.com/media/DQvAfhxVwAY3P4d.jpg)

carrotpanic wrote:

I mean, the thing is okay but I don't understand the cult. It's good at making a stew faster (although usually not better) or cooking beans. Also solid rice maker. It is very far from being a do-it-all device that people are making it out to be.

Heathen! To the Pit of Misery with you! Dilly Dilly!

When I first got our IP it would occasionally not heat up. Whether I was sauteing or pressure cooking, sometimes it just wouldn't heat up.
I reported it to IP and after a few tests and pics they sent me a new pot. jsut the pot. I have to reuse the lid and inner pot. I have yet to test it but the one they sent me is version 3 and my other one is version 2 (you can see the version you have on the back label).

Great service from them.

Made that Japanese curry that Stilgar posted on the first page last night. Second time I've done it and it was just as delicious as before

I made this chicken tikka masala last night and thought it turned out pretty good. Didn't taste exactly like I expected, but it had good flavor nonetheless.

billt721 wrote:

I made this chicken tikka masala last night and thought it turned out pretty good. Didn't taste exactly like I expected, but it had good flavor nonetheless.

I AM going to eat that! Yes I am!

billt721 wrote:

I made this chicken tikka masala last night and thought it turned out pretty good. Didn't taste exactly like I expected, but it had good flavor nonetheless.

Awesome. Thanks. I'm hoping to try a couple more Indian meals over Christmas break. Maybe some saag paneer.

Fav'ing this thread as Just got this as a Christmas gift from my parents. No idea what to do with it at the moment.

Mongolian Beef in just a couple of hours!

IMAGE(https://i.imgur.com/lt40WoR.jpg)

Success! Wife and both kids loved it. Big hit, and super easy to make. Beef was so tender and tasty.

IMAGE(https://i.imgur.com/OLIOuob.jpg)

Yeah, we really enjoyed that recipe as well. I didn't love it as leftovers the next day, but that's fine. Just need to make less next time.

We make this delightfully smooth congee:

https://figjamandlimecordial.com/201...

Even better when we have previously turned the bones from a barbeque duck into stock.

I'm cheating a little here. We don't have an Instant Pot, but an old-school Hawkins from India.

http://www.hawkinscookers.com/1.1.8....

I made the Mongolian beef recipe last night as well. The sauce was excellent but the beef seemed overcooked (it almost had a pulled pork-ish texture). I wonder if I browned the meat for too long.

Pinkerton wrote:

I made the Mongolian beef recipe last night as well. The sauce was excellent but the beef seemed overcooked (it almost had a pulled pork-ish texture). I wonder if I browned the meat for too long.

Maybe? I didn't brown mine long, just enough for the color to change. The texture came out well, tender but not to the point that it was falling apart.

billt721 wrote:

Yeah, we really enjoyed that recipe as well. I didn't love it as leftovers the next day, but that's fine. Just need to make less next time.

Humm. I just had some leftovers for lunch a little while ago. Seemed the same as last night.

I'm glad you guys love that recipe! It's a favorite here.

I think I'm going to try this Lemon Chicken recipe this evening. I'm not sure though if our local supermarket has Shaohsing Rice Wine. Might need a plan B.

I’ve never seen lemon chicken made like that. Also, I made pulled pork in the instant pot last week. And it turned out fantastic.

Chimalli wrote:

I’ve never seen lemon chicken made like that. Also, I made pulled pork in the instant pot last week. And it turned out fantastic.

I'll report back how it turns out. The local supermarket didn't have Shaoshin Rice Wine but my wife figures we can substitute some sake for it, so we're giving it a shot in a couple of hours.

Godzilla Blitz wrote:

I think I'm going to try this Lemon Chicken recipe this evening. I'm not sure though if our local supermarket has Shaohsing Rice Wine. Might need a plan B.

Chinese rice wine can be replaced by sherry, if you need to.

And it's funny, I associate lemon chicken entirely with "Chinese" lemon chicken here in the states, i.e. deep-fried chicken in a lemon sauce. That looks like it's the sauce without the deep frying part.

bnpederson wrote:
Godzilla Blitz wrote:

I think I'm going to try this Lemon Chicken recipe this evening. I'm not sure though if our local supermarket has Shaohsing Rice Wine. Might need a plan B.

Chinese rice wine can be replaced by sherry, if you need to.

I used Japanese cooking sake instead. It was actually only a dash of it, to deglaze the bottom of the pot after browning the chicken, so all turned out fine. Thanks for the tip though, that might come in handy in the future.

The Lemon Chicken was a another big hit. The chicken came out so tender and juicy, and the lemon sauce was awesome.

IMAGE(https://i.imgur.com/iNfLsMr.jpg)

I had high expectations for the Instant Pot, but it's exceeding them!

My daughter and I are going to try to make applesauce tomorrow.

Good times.

Woo hoo! Got an Instant Pot for X-Mas!!!

Now to re-read this thread and save some recipes. First up: Mongolian beef.

Edit: Okay, I played around a bit this afternoon. I cooked the most perfect white rice I've ever made and the absolute perfect hard boiled eggs.

Here's a question I have: so many recipes are great served with rice. What do you if you've already used the Instant Pot and still want to make rice? Do you clean the pot and then cook up some rice? (I'm really feeling like I may buy a second one of these.)

Also, I'm still a little unclear about letting the pressure out. The system finishes and then counts up to show how long since it's been finished. Does the pressure also let out too? I waited quite some time, but the button didn't pop so I did the manual release.

Any other tips, hacks, or suggestions?

PaladinTom wrote:

Here's a question I have: so many recipes are great served with rice. What do you if you've already used the Instant Pot and still want to make rice? Do you clean the pot and then cook up some rice? (I'm really feeling like I may buy a second one of these.)

Also, I'm still a little unclear about letting the pressure out. The system finishes and then counts up to show how long since it's been finished. Does the pressure also let out too? I waited quite some time, but the button didn't pop so I did the manual release.

Any other tips, hacks, or suggestions?

Just get two. It makes things so much more simple, and you'll have an extra in case one breaks in the middle of a meal. I can't decide if it's better to make the rice first or second, actually. I think we usually did rice first since it's easier to clean than the curry or whatever we were making with it.

It will eventually depressurize on its own, but that can take a long while. I almost always do the manual release since by then it's time to eat anyway.