Instant pot!
 

So I am making vegetable beef soup, the recipe had you add veggies towards the end. It took 40 minutes to come back to pressure after I added the veggies. So 20 minutes to come to pressure the first time, 20 minutes to cook, 40 minutes to come to pressure the second time, now 10 minutes to cook (still cooking now) not including chopping and sautéing time. So 90 plus minutes to make soup? I may see if I can return this. This is taking up my entire evening and making my DD late for something. Ironically I finally decided to buy this because we had an incident of DD leaving for practice hungry and upset without eating because dinner was taking way too long to cook.

Ok so the soup was really good. Now I'm torn on whether or not I should keep it.

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Re: Instant pot!
 

Perhaps you need to adjust your expectations concerning what you want to cook in your IP? Or give yourself some time for the learning curve?


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Re: Instant pot!
 

What is an example of something it would be reasonable for me to expect to cook in less time than it takes cooking it another way?


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Re: Instant pot!
 

Rice, hardboiled eggs, pieces of or shredded meat (including frozen), beans from dried. That's about my repertoire so far :giggle

---------- Post added at 08:19 PM ---------- Previous post was at 08:18 PM ----------

You can cook a whole chicken from frozen in about an hour.

Re: Instant pot!
 

Ok we don't like boiled eggs but the rest I can do, thanks.


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Re: Instant pot!
 

I've done yogurt too. We're DF so it's a money saver. I've only had my IP for 2 months. I'm interested in hearing from others. You can also do fresh veggies to steamed in 1-2 minutes.


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Re: Instant pot!
 

I do soups like chicken soup with rice ( everything goes in at the same time the veggies end up mushie but I don't mind in soup) and beef stew in my prusher cooker.

Re: Instant pot!
 

I've done soups where I've had to do a couple different stages of pressure cooking but it's never been 40 minutes to get back up to pressure! That seems a little longer than usual.... How long are you leaving the pot open between cookings?

When I have to do more than one stage, I have everything all prepped so the moment it comes off pressure, I simply add then put it back up to pressure. So the stuff inside barely has time to cool down so it usually only takes minutes to get back up to pressure.

Another thing you can do in between is use the sautee feature to keep the contents hot which will make the back up to pressure time frame quicker.

Re: Instant pot!
 

https://uploads.tapatalk-cdn.com/201...1c29f34916.jpg

See that delicious spaghetti sauce? I made it in my instant pot with this recipe:
https://thisoldgal.com/pressure-cooker-spaghetti-sauce/

It was the best ever- and fast! (I added veggie meatballs instead of the sausage because the family I was cooking for is vegan)

I think I might like this pot after all.





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Re: Instant pot!
 

Awesome! Homemade spaghetti sauce is another if my go tos for the ip. :rockon

Re: Instant pot!
 

Did you use wine?



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Instant pot!
 

Yes, I think the wine is pretty important to the recipe. I let it continue to sauté a little after adding the wine to make sure the alcohol was evaporated, since I was giving it to kids and all.

I skipped the fennel though, since I wasn't using sausage I thought it might taste out of place.


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Re: Instant pot!
 

Sulfite allergy here.

Re: Instant pot!
 

I don't know much about sulfites. Maybe a small amount of balsamic vinegar instead? Unless that also has sulfites. Sorry I'm no help.


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Re: Instant pot!
 

:lol that's ok. Story of our lives over here, trying to figure out what ingredients can be left out!


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Re: Instant pot!
 

I've made IP spaghetti sauce without the wine and it's still delicious.

I didn't follow a recipe per say but it was fairly close to the one linked above.... I used my own garden tomatoes as the basis.

It turned out really good. :yes

Re: Instant pot!
 

I will say I'm glad you kept trying and are finding ways to use your IP!


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Re: Instant pot!
 

I want to make a batch of black beans today. I have them soaking now. Some will go in taco soup and some will be taco filling for another day. Any tips?


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Re: Instant pot!
 

Leave plenty of time for the IP to naturally decompress rather than use the vent. I hate the water spraying everywhere. If you vent it, water sprays out rather than steam.


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Re: Instant pot!
 

Can i cook the whole bag? The recipe says one cup.


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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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