Re: Instant pot!
 

I don't see why not.

Re: Instant pot!
 

How much is the whole bag? I've certainly cooked more than a cup.

I've always presoaked overnight so they're already pretty puffy, and then just make sure they're fully covered with liquid and you should be fine. I wouldn't go too high to the top obviously since they will expand quite a bit still...

Instant pot!
 

A pound maybe, just a standard size bag of dried beans. It worked well thanks!

Again my pot took 40 minutes to come back to pressure once I took some of the beans out and added the rest of the soup ingredients for dinner. Reading on the instant pot boards apparently this is a common problem when you are turning it back on after stopping it. People were saying because the seal is loosened up from being warm or something.


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Re: Instant pot!
 

I am trying my pot again tonight with a beef roast.
I am used to doing it in the crock pot, but I thought I'd try it in the instant pot before we left for a meeting and just reheat it when we got home.

Well, my timing is all messed up now because it has been in there for at least 20 minutes and is still not up to temperature/pressure!! Is that normal? I am sure I have the setting right, and it was in saute immediately before (which I cancelled and then turned to manual pressure and set the time.)
It is that sort of thing that makes me feel like it is not a time saver.

None of the ingredients were cold. The beef was thawed, the broth and wine were room temp, and I had sautéed onions in the pot beforehand.
I was supposed to remove the lid and remove the beef and add potatoes and carrots for 10 minutes.
I am unsure what to do now, because the beef will still be cooking when we leave. I won't be able to remove the beef and add potatoes and carrots to the liquid. The beef will still be in there cooking when we leave. What do I do?

Re: Instant pot!
 

Yes, the biggest misconception re: the IP is the amount of time it takes to come to pressure. Especially with a big chunk of meat like a roast, longer than 20 minutes is definitely normal. :yes

How long will you be gone? The IP automatically switches to "keep warm" when it's done cooking so it should be fine . In fact, with a roast, a natural release is a usually a better choice anyway, and that can take upwards of 20 minutes, so leaving it to finish cooking is probably ideal.

Re: Instant pot!
 

Do you think I could make this in the IP?

http://newleafwellness.biz/2013/02/1...ck-bean-chili/

I usually put it in the crock pot, but I did not get it in the pot in time.
The turkey is uncooked.

Re: Instant pot!
 

:yes

Re: Instant pot!
 

For sure. Chili is one of my go to's in my IP.

I always brown the meat first with the saute feature, then add the rest of the ingredients and pressure cook.

Re: Instant pot!
 

I got an IP as an early Christmas gift and I have to admit I am totally overwhelm. :O

Re: Instant pot!
 

totally understandable! It does appear overwhelming but once you get the hang of it it's super simple.

Seriously, I am someone who skips the pre-test in everything but this is the one item I am really glad I did the water test with before I started cooking with it. The water test just let me do a trial run so that I got more comfortable with what IP cooking looked like, and the time frames the different stages take (ie. coming to pressure) WITHOUT the worry of food being overcooked, undercooked, or cooked wrong in the meantime.

Re: Instant pot!
 

Exactly what is your method for this?

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