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 INSTANT POT Thread 
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:bonghit:

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Last edited by cmica on Mon Mar 18, 2019 9:44 pm, edited 1 time in total.



Mon Mar 18, 2019 9:42 pm
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NWGunner wrote:
MadPick wrote:

That's white chicken chili from Pressure Luck:
https://pressureluckcooking.com/recipe/ ... ken-chili/

Taste was EXCELLENT, I really loved it. It wasn't spicy at all; I might kick it up a little in the future. I would have liked it to be slightly thicker, maybe I'll use more corn starch next time, or a little cheddar that might melt down better than the monterey jack.

It filled the 8-quart pot to within an inch of the "max" line, so no doubling of this recipe.

I forgot to add the corn. :frust:

But yeah, I really liked this chili and I'll definitely be making it again!




The recipe isn't showing up correctly on my iPad, so I'll offer 2 or 3 general ideas used in the food world to increase thickness...

Since I can't see the recipe, I can't make a direct reference, but the first thing you can do is reduce the overall liquid...so, if it's 5 quarts of broth, r whatever, reduce it to 4, or reduce 6 to 5, etc., ...

One of the more popular ways, is to take 1/4, or 1/3 of the soup/chili/stew, and blending it...and then adding it back to the soup, chili, etc.

You can also add arrowroot as you blend it, much like a slurry with flour....just add a tsp or so...

Another option is putting the chili in a pot on the stove, and letting it simmer on low without a lid for a bit....moisture evaporites, and the flavors will concentrate, much like a sauce....or use the sauté feature on the Instapot...

Anyway, just a few suggestions.




didn't take you like to cook. but damn a instapot??? ok crockpot my style.... you need to start posting foodie pic. :thumbsup2:

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Mon Mar 18, 2019 9:43 pm
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put leftover corn tortillas or chips in a blender, put those in to thicken, unless you don't like corn flavor...


Tue Mar 19, 2019 7:50 pm
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My Instant Pot Chicken Curry -

First of all real curry types take all day, toasting spices and all. But you should do it real a few times. The taste is incredible. My method comes fairly close but from start to serving, maybe under 45 minutes to an hour. My goal is to eliminate tasteless instipot food - and get away from that boiled steamed effect. Veggies and meat have enough liquid, don't dilute. Oil for flavor and body.

Add NO water based liquids to this recipe

Put a little oil in the pot, enough to just cover the bottom surface. Use ghee if you have it.
Throw a small hunk of butter in if not using ghee
VERY RAPIDLY:
Chop up large yellow onion
Smash up/chop 3-4 garlic cloves
Grate a decent amount of fresh juicy ginger - a tablespoon+
Cut up a red bell pepper (no seeds)
Cut up a couple hot peppers of your choice to taste (no seeds)
Throw this on top of the oil.
Sprinkle a little salt on top

8-10 boneless chicken thighs
Coat the thighs thoroughly with an equal mixture of
good curry powder
good garam masala
ground cardamom
ground coriander
throw a few dashes of turmeric and ground hot red pepper to taste

Quickly throw this on top of the veggie mix in the pot, sprinkle with a just little more salt
Put a couple four fat pats of butter or pour a little ghee on top

Add NO OTHER LIQUID

Close lid and cook ten (10) minutes high pressure then natural release.

You will be amazed how much juice will be in the pot. Then take the chicken out, put the pot on SAUTE with lid off. The remaining juice will boil. Stir and allow to thicken as it reduces, you can thicken with a starch but this is not traditional.

Pour sauce back on chicken.

Not as good as the real stuff but if you have good knife skills and have the ingredients, very fast and pretty darn tasty. A couple things - if you can put the spices on the chicken the day before, really helps with flavor depth. For sure the day after cooking it is really good and curry like. You can tune the spices so easily. Just don't add any liquid, help fight tasteless InstantPot food!

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Sun Mar 24, 2019 9:21 am
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I made Pork Vindaloo in the pot. Holy schamikel wow. Delicious beyond belief. Spiced the living crickey out of this one and it was just lightly under spiced coming out. I boiled the juices down with a goodly amount of cayenne and garam masala to make a good curry sauce.

Read above but use these ingredients:

https://www.google.com/search?client=fi ... k+vindaloo

You are on your own for this one, you basterts.

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Thu Apr 11, 2019 6:55 pm
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VERY RAPIDLY:
My I-POT version of Pork Vindaloo

2 -3 thick large pork steaks, cubed, most of the fatty stuff trimmed out
Coat the meat thoroughly with an equal mixture of
good curry powder
good garam masala
ground cardamom
ground coriander
throw a few dashes of turmeric and ground hot red pepper to taste
Best to let this come to room temp, but set aside while you do the rest

Avocado or grapeseed oil
Chop up large yellow onion
Smash up/chop 3-4 garlic cloves
Grate a decent amount of fresh juicy ginger - a 2 tablespoons+
Throw this on top of the oil.
good garam masala
ground cardamom
ground coriander
ground cumin
ground ginger
ground cinnamon
throw a few dashes+ of turmeric and ground hot red pepper to taste
Sprinkle a little salt on top
Saute in the pot until you have a spicy, oily near mash
Turn pot off

Add one skinned apple, cubed or just cut into chunks (will cook to invisible, but adds a little flavor, juice,sweetness and body to curry)
One tablespoon of ACV

Throw spiced meat on top

Cook for 12-14 minutes full pressure, heat. Allow natural cooling. Reduce sauce while adding more spice, especially cayenne to bring heat level way up and refresh the aromatics.

Enjoy with channa dal or other beans on basmati, sag paneer. And cold beverage.

It's not as good as the "real thing" but tasty, very tasty.

Try it out.

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Fri Apr 12, 2019 12:16 pm
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Pablo wrote:
My Instant Pot Chicken Curry -
...
My goal is to eliminate tasteless instipot food - and get away from that boiled steamed effect....
...
VERY RAPIDLY:
Chop up....

Just don't add any liquid, help fight tasteless InstantPot food!


Okay, Pablo. I trust you, brother, so I'm going for it. :thumbsup2:

Your comments about fighting tasteless food piqued my interest, as I like STRONG flavors.

I still don't know why it was important to VERY RAPIDLY chop the onion and other food, so I took my time. Let me know if I fucked up. :ROFLMAO:

I gotta say, it sure was liberating to just shake spices on there (liberally), without measuring! Here's the pile o' food before starting the pressure cooker:

Image

More to come. Let us pray. icon_eek

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Sun Apr 14, 2019 6:04 pm
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Thanks for reading brother.

The speedy chopping is only to fit the top level theme of an INSTANT Pot. Fast! No need to finely julienne for 2 hours. Just whack the shit up. Coarsely. You do want to extract flavors and liquids, and some texture from you veggie matter.

If you underspice, or just add what is considered a "normal" amount of spice to most Instant Pot recipe, my wife and I concluded the meat just will end up rather blank - say compared to a crock pot cook. She about gave up on the Instant Pot for that reason, I kept going.

Let us know!!

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Sun Apr 14, 2019 6:33 pm
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Pablo wrote:
The speedy chopping is only to fit the top level theme of an INSTANT Pot. Fast! No need to finely julienne for 2 hours. Just whack the shit up. Coarsely. You do want to extract flavors and liquids, and some texture from you veggie matter.


Ah . . . got it. Makes sense! :thumbsup2:

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Sun Apr 14, 2019 6:34 pm
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Frankly the hardest part of the POT is the temptation to VENT THE BEAST right away. Don't do it. Lots of aromatics.......in the air, not in the meat.

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Sun Apr 14, 2019 6:39 pm
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A'ight, Pablo. The jury has returned a verdict.

Spoiler: show
HELL YEAH!


You were right, there was plenty of moisture in the pot once I opened it up and removed the chicken:

Image

I simmered it for a bit, but yes I "cheated" and added corn starch to thicken it up, and I'm glad that I did. Here's the final product:

Image

And yes, you were absolutely right: This dish does NOT disappoint in the flavor department! Wham-bam, kick-in-the-teeth flavor here . . . in a good way.

I chopped up my ginger rather than grating it, and I used more -- maybe two tablespoons, at least. I could definitely taste it in there, and it was good.

Heat-wise, I used two serrano peppers plus a few teaspoons of Indian chili powder, which is kind of like cayenne pepper but not quite as spicy. This had some heat to it; personally, I'd add even more next time but if you're not a heat-lover then I'd say that what I used today was a good amount.

After thickening the liquid, I put the chicken thighs back in the pot, then just kind of mashed them up with the big spoon. They were already fairly falling-apart, so with the spoon I was able to just break them into big chunks.

This was really, really good. Thanks, Pablo!

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Sun Apr 14, 2019 8:21 pm
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Thanks. My wife started to come around on the Instant Pot. :bow:

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Mon Apr 15, 2019 2:41 am
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Since I last posted here I've done 3 more pressure-cooker meals. Because the Serious Eats beef chilli was so good last time, I did that again. Likewise the pork chilli verde. Actually, the chilli verde came out better this time, with a couple of changes. I pulled the meat out, as the recipes suggested, and then also pulled out some of the vegetable matter. If there were any particularly fatty lumps of pork I cut the fat off and put that back into the liquid, and then blended that. The idea was to emulsify some fat with some water to make sauce. That was successful - this time through the sauce is thicker, and slightly less sour, though that might be the particular tomatillos. There are also non-meat lumps to eat, so it feels a little healthier, rather than "meat in a veggie sauce".

Tonight, though, I screwed up some stuff. I started pretty similar to the chilli verde - I had some pork shoulder already in pieces from the supermarket and I threw that in the pressure cooker with some toasted cumin seeds, a few other spices, some onion and garlic and .. crucially - a quartered lime. Do not add a lime like this. I was aiming for a little bitterness, like with the sous-vide recipe with a couple of small oranges. This was a mistake. It was unpleasantly bitter. Fortunately, mostly confined to the sauce, so just drained the pieces off. Not perfect, but edible.


Tue Apr 16, 2019 7:02 pm
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Today I smoked a turkey. I pulled off the bits of skin that my wife wouldn't eat because they weren't crispy enough, and all the bones form the underside, cracked the large bones, and threw some salt and herb mix in with some water and a bay leaf.

That's been in the Instant-Pot for 45 minutes, and is now cooling down. That's a turkey stock. Next time I have turkey leftovers I'll be using that stock to make gravy with. I've got some skin and gobs of fat to render down to make the roux with to thicken it.


Sat Apr 20, 2019 8:07 pm
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