Share your Instant Pot recipes with me!

I did watch a video of someone making it in the Instant Pot. They called it sloppy lasagna. Basically, she just layered everything in the pot like you would in a baking pan, but she broke up the noodles to make them fit properly. I don't remember what setting she used though.

my, aren't you a ray of fucking sunshine on a cloudy day

Definitely going to try it!




I am so excited lol

It doesn't take much to get me hyped when it comes to potatoes lol

Pork ribs cut into threes
Dump a thing of Bbq Sauce

Rub Ribs with
Ground Corriander
Paprika
Cumin
Cayenne
Onion powder
Garlic powder
salt
pepper

Dump ribs in sauce in the IP
Add a splugeonidge of liquid smoke
Another slpurgonidge of apple juice

Pressure it for maybe 25 minutes

Bada bing...almost as good as smoked...almost.

I speak my mind. I shall not apologize.

I canned some catfish today, btw. Taste so much better after being canned.

Better than catching it fresh, really?

BTW, I can too. I just happen to really like my new Instant Pot. No reason for you to be a party pooper.

splugeonidge

aren't you supposed to be hunkering down for a hurricane?

This is the best Instant Pot Youtube channel I've found.

[ [link to www.youtube.com (secure)]

I've been binging this channel!

Oh no - are you in an evacuation zone? I'm sorry :(

Every state has catfish you moran.

Here is a protip for you. Keep the fish alive in an aerated tank for a couple of days. They will flush out a bunch of nasty shit. Then pressure can them. The bones will be edible after this and, especially with pond/lake catfish, they won't taste as much like bottom feeder fish.

at least you spelled moran correctly

Even better. Quick release the steam on the ribs. Put foil on a cookie sheet and broil them on each side for 5 minutes in the oven to get them crisp to taste.

Also you can add a little liquid smoke to the pot when pressure cooking them for a little smokey flavor.

truth

you'll think a hard boiled egg is a hard boiled egg, but nope -the instant pot hard boiled egg comes out absolutely perfect every time

another best practice I've learned is this: just after opening the instant pot, place the hot eggs into an ice bath for 5 minutes, then either peel them immediately and serve, or refrigerate them unpeeled

(the ice bath stops them from cooking)

Any of you make yogurt with it?

interesting
I've thought about canning fish - what's different about catfish after canning?

Apparently it's not as dirt - tasting. I don't like catfish enough to can it lol

I can my fruits and veggies

Who wants to make high velocity explosives with an insta pot?!

maybe canning somehow allows the flavors to mingle a little, or something like that?

Instant Pot + pressure canner = ::brilliantmustachememguy::

Throw in some rump roast few halves carrots and a few quartered potatoes.. some table blend herbs sea salt turn it on go to work and come home to dinner falling off the fork. Add a tidbit of water.. maybe a 1 1/2 cups

This is my “Version 3” (tried and true) No Drain Spaghetti Recipe. I started with a recipe on the web for no-drain pasta and tweaked it a little to produce this recipe. It’s very easy.

EQUIPMENT
1 x 8 quart Instant Pot

SCALE
This recipe was constructed for the purpose of serving a lot of people. Surprisingly, the salt and water weights had to be adjusted when scaling up from only 1 pound of spaghetti (hence “version 3”).

I used a digital scale to measure the weight of the ingredients, and to (roughly) measure the final product weight in ~12 oz portions.

SERVINGS
9 x 12 oz servings

TIME REQUIRED
22 minutes - time to bring to pressure
5 minutes - pressurization cooking time
5 minutes - depressurization time
3 minutes - quick release time
=========
35 minutes

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
INGREDIENTS
96 oz water
2 lbs spaghetti (bronze cut preferred)
0.60 oz salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

DIRECTIONS

Break the spaghetti in half so it fits in the Instant Pot.

Add (cold, room temperature) water and salt.

Close the Instant Pot pressure lid and set the valve to "sealing" position.

Configure "Pressure Cook - Hi" and set the time to 5 minutes. It will take about 22 minutes to come to full pressure. When the IP comes to pressure it will start its automatic countdown timer from 5 minutes.

When it finishes the countdown press “Cancel” to stop the Instant Port from going into “Keep Warm” mode.

Set a manual timer for 5 minutes (because you can't set another timer on the Instant Pot at this point), and allow the Instant Pot to remain at pressure for this amount of time.

When your manual alarm sounds depressurize the Instant Pot using its quick release button.

Now place the Instant Pot in "Keep Warm" mode (Low).

SERVE

I like to remove the pressure cooker lid and use a glass lid at this point so guests can see inside.

Who’s got an Instant Pot meatball recipe? (I do but let’s see what you got GLP!)

The bones are edible after pressure cooking.

Keeping the fish alive in fresh water for a few days helps get rid of some that bottom feeder fish taste.

There are other methods people use to get rid of the fishy taste of catfish, but I like it with rice.

I'm into canning anything I can get my hands on, especially proteins.

ah - makes sense
thank you!

She thinks you're so poor you have to save up for an instant pot!!

get the Duo Crisp version - it's more expensive but now you'll have an air fryer too!

He'll be saving forever to get that one!

Get the my pillow guy to do the advertising lol

I had to save up for one because I'm responsible and budget money. I put money in savings before I buy stuff. I guess I just think most glpers are like that. I wasn't saying she was poor ffs

I'm about to ban you