r/instantpot

Hello! I was given an instant pot and looking to make rhing chicken gravy type recipe that usually takes 7-8hrs in the crockpot. How long should I cook it in the instant pot? Thanks for any help!

I know India is a diverse country, and every state has its own version of kadhi. As a chronic kadhi chawal lover, I would really like to know your version of favorite kadhi. Or maybe you could share your favorite recipe.

Picked up the Insta pot eat quart, cook well but we have a bit itty-bitty kitchen and it takes up way too much space looking to get something that’s also I think a dual. Is dual that big of a thing? I just want to make yummy food.

I'm going to be turning some beets into puree to be used in baking. I usually do this in the oven, but with the crazy heat I'm trying to avoid a battle, oven vs AC.

I do have an outdoor oven (Ninja Woodfire) but that involves getting the outdoor kitchen table uncovered, taking the oven out of its deck box, setting up, cooking, then everything in reverse. The other option would be the IP, which would heat the kitchen much less than the oven would.

The question, though, is will I get a better puree from cooking in the oven: some caramelization, and also less residual moisture.

Any thoughts?

Edit: title should say COOK not cool. Damn autocorrect.

I’ve been trying to cook black beans in my instant pot for some time now. they are either mushy or undercooked. or what annoys me even more: a mix of undercooked and mushy in the same pot.

I’ve had better results if I cook them in very small amounts (1 cup max), but that kind of defeats the purpose.

I’ve followed all kinds of recipes. Both soaked and not. I use Whole Foods 365 brand organic black beans.

I've had my Instant Pots (6qt and 3qt) for years and love to make hard-boiled eggs in them. Always perfect and so easy!

Well, except for this morning. I put 12 fresh eggs into the 6 qt as I always do, didn't change any settings. Cook for 5, rest for 5, cold water rinse. Today's batch was a mess! Shells peeled off in little tiny pieces, often sticking to the white and tearing it apart. The yolk was not firm and hard, but gummy/gelatinous.

What on earth could be the cause of this??

As it says on the tin, my apartment is very unfortunately not level, including my countertops. In a skillet, the food will favor to the right side. The manual for the instant pot says to use on a level surface. Is that for safety reasons, or more to avoid the 'burn' warning, etc? Anyone know?

Hey y'all, recently got an immersion blender and it's great for blending up the ingredients in the instant pot afterwards. I tried it with a butter chicken recipe and I loved how simple it made the sauce creation. Anyone have any recipes (not specifically soup) that uses an immersion blender?

@mods I apologize for not putting in that I was looking for instant pot recipes that use immersion blenders in my previous post.

I just got an instant pot and so far really like it but I've seen a couple of recipes that don't seem to work properly because they require two "phases" of pressure cooking with additional ingredients added between them.

So for example I might be cooking a curry sauce with the standard base ingredients (onion, garlic, spices, mince, tomato etc.) but want to add potato towards the end so that the chunks come out soft but without breaking down completely into the sauce. Online recipes will say to pressure cook for five minutes, then QPR before adding the potatoes and pressure cooking for a few more minutes, but then in the time that it takes to repressurise the base sauce is still cooking at a high temperature and ends up overcooked.

Is the trick to just add more water so that the steam builds up quicker? And preheating for the second round of pressure cooking doesn't take too long?

Thanks

Proud new Instant Pot owner here—found a practically unused 6 qt Viva V1 in a FREE box on the sidewalk, all the accessories still in their original plastic wrapping! Imagine my luck! However, the one thing missing was the power cable, and I want to make sure I can safely use one I already had at home. I’ve read up that non-IP cables aren’t always rated for this usage, but my old guitar amp’s cable seems to have the appropriate specs:

SJT 300V 18/3 105C is written on the cable itself, and the end that plugs into the IP reads 125V/10A.

This seems up to snuff, and the suggested Initial Test Run in the manual appears to have worked just fine, but I want to make sure it’s safe before I run longer programs. I’ll order a new cable if it’s not. Thanks!

I'm so confused. Tried the water test. Tried having the valve switch in both positions and it just never finished preheating - it's gone as long as 30 minutes. Also, I'm not sure if the red button next to the valve is supposed to go up and down from my moving the switch, but it doesn't.

I have no experience with pressure cookers whatsoever. I read the entire instruction manual. What am I doing wrong? Is it supposed to steam a little bit during the preheating process? Because it is...

https://preview.redd.it/tgzvbnmlrlah1.jpg?width=4080&format=pjpg&auto=webp&s=04ba20ce7a21afcbd0a107ee002bb06d183ab97f

With your feedback this recipe could be tweaked to become a legit way of making mushroom medicine at home. It is similar to the traditional single extract 1:1 hot water mushroom extract powder recipes found online, but adapted to a mason jar in an instant pot and attempts to incorporate the mushroom wisdom of u/Kostya93, the moderator of this subreddit.

This is completely new to me. I’m not a chef or alchemist, just disappointed with what I buy and now want to know what is in my mushroom supplements. I’ve used this recipe for only 6 batches of online purchased “ground” lions mane, chaga and turkey tail USA wild foraged fully mature fruiting bodies.

PREPARE

1. fill Ball, Kerr or similar mason jar(s) halfway with warm, pure, mineral-free water, such as distilled water.

2. use mushroom “powder”. Grind fruiting bodies or “ground” mushrooms to a powder. I pulse a low watt electric “spice grinder”. My understanding is this does not generate enough heat to damage the mushroom medicines.

3. add a tablespoon or two of mushroom powder to the jar(s) and give it a few minutes to mix with the warm water and rehydrate. This is a tricky part. How much powder can be added to the water to get a successful extraction plus the maximum amount of finished product? Six tablespoons powder (3 ounces) to 8 ounces of water could be a beginning batch for you. This ratio is 1:2.7. The mushroom types seem to have different optimum ratios.

4. repeat step 3 above until the jar contents no longer swirl 100% easily top to bottom, or it appears the decoction is half powder and half water. Leave space for headroom. Let it settle 30 minutes and add more water if necessary. Filling mason jars in instant pots up to 70% is a limit often mentioned. What defines a successful extraction? Is it when the decoction will easily swirl in the jar after cooking? Or can it be pushed to have a higher ratio of powder? How little water to have a successful extraction? Extra water after cooking is not a problem, it just extends the time to get to a powder.

EXTRACT

1. place trivet in instant pot stainless steel liner

2. add water to the instant pot liner slightly less than the top of the trivet, about 2 cups

3. finger tighten mason jar(s) using the standard 2 piece top

4. set time to 40 minutes for 15 psi or 50 minutes for less than 15 psi. The instant pot community says to increase cook time by 1.3 for less than 15 psi instant pots. 10 minutes has been added because of the pot-in-pot mason jar. The glass is an insulator and delays the initial boil, so some time has been added. Is 10 minutes correct?

5. set high pressure, set keep warm off, do natural pressure relief and begin pressure cook

6. after the cook and when natural pressure relief has ended wait a few minutes longer then carefully place very hot jar(s) on a padded room temp item (like a dish towel or silicone pad)

7. when the jar(s) are cool enough to open agitate the decoction. I’m using the whisk attachment on a milk frother for 60 seconds. Would a home ultrasonic cleaner be useful? Other comments?

8. the extract is complete! You can consume this.

9. If you are not ready to proceed to a shelf-stable powder, place jar(s) in fridge for a week or in freezer for longer term

REDUCE

1. warm the uncovered decoction on a low temp (120F to 130F) dry heat source, avoiding direct heat. I’m transferring each jar into 3 flat-bottom stainless steel 4” cake pans. By using mason jar screw lids as a trivet for each pan, place the pans on the large burner of a ceramic stove top or similar, or an electric skillet. A mug warmer should work too. Set the heat source on lowest temp and use a thermometer to test the temperature of the liquid. The mason jar takes too long so I divide the decoction into 3 pans.

2. dehydrate the reduced decoction when the consistency is like ketchup

DEHYDRATE

1. food dehydrator - scrape reduced decoction onto a fruit leather tray(s) or parchment paper. Set the temp to 110F. Be patient, it takes 15 plus hours and needs to be monitored. Your machine may specify a limit of fruit leather trays at the same time, because they inhibit air flow. Turn off the machine at night until you are experienced. When it is solid enough to flip, do it. Then when it gets dry, flip it again. If it breaks up, no problem, just turn over the pieces. Stop when it is leathery and brittle, snapping easily. It snaps in two, does not bend. Let it cool in the dehydrator overnight. 95F takes too long.

2. other methods - there are articles online about using an oven or air drying

STORE

1. grind into powder. Seems a fine powder as seen in purchased extract powder capsules would be good to maximize surface area for absorption.

2. store in clear glass bottles with a tight seal, such as baby food jars. The clear glass is to monitor any mold etc. should it happen.

3. add a 1 gram Kraft silicon dessicant to the jar

4. store same as purchased extract powder

5. shake the jar now and then

DOSE

I’m not qualified to describe a dose, however I measure out my powder with a gram scale.