Post by: KFhunter on December 25, 2017, 01:47:38 PM
So far I got a couple frozen pork loin roasts with some apple slices and a splash of ACV, salt and white pepper. Turned it on for 95 minutes. No recipe, just tossed stuff in see how it turns out. What's your favorite dish?
Post by: Boss .300 winmag on December 25, 2017, 02:02:48 PM
Post by: wadu1 on December 25, 2017, 02:10:45 PM
Post by: runamuk on December 25, 2017, 03:28:33 PM
I like my insta pot.
I dont use recipes I just cook.
Post by: C-Money on December 25, 2017, 03:38:30 PM
Post by: KFhunter on December 25, 2017, 04:12:49 PM
I recommend the Instant Pot brand with the stainless steel inner cooking pot.
Post by: Whitpirate on December 25, 2017, 05:16:59 PM
I'm making great northern beans and ham soup tomorrow with the ham bone and left over ham from Christmas Dinner.
Post by: KFhunter on December 25, 2017, 05:21:14 PM
Post by: Whitpirate on December 25, 2017, 05:22:37 PM
Post by: KFhunter on December 25, 2017, 05:35:26 PM
Post by: NRA4LIFE on December 25, 2017, 06:59:06 PM
Post by: lokidog on December 25, 2017, 07:30:33 PM
Post by: jdb on December 26, 2017, 07:19:28 PM
Post by: KFhunter on December 26, 2017, 07:21:38 PM
Post by: Skillet on December 26, 2017, 07:33:36 PM
Post by: CAMPMEAT on December 26, 2017, 08:18:53 PM
KF, this question is for you................ :tup:
Post by: Special T on December 26, 2017, 09:07:03 PM
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Post by: Redstar on December 29, 2017, 03:08:03 PM
This was a surprisingly good dinner, Pork Carnitas
https://recipes.instantpot.com/recipe/instant-pot-carnitas/
My wife likes this one, you can cook rice and dinner in the same pot without mixing them
https://www.pressurecookrecipes.com/instant-pot-soy-sauce-chicken-rice/
Also, we got a silicone lid/cover so we can just put the whole pot in the fridge if there's leftovers and re-heat them the next day. Here's the amazon link to the cover if you're interested - http://amzn.to/2DyMQCh (http://amzn.to/2DyMQCh)
Post by: Boss .300 winmag on December 29, 2017, 03:31:19 PM
We have one. Got it as a gift and ended up really liking it after playing with it for a bit. Being able to brown the meat before cooking in the same pot is one of my favorite things, one less pot to clean. The weirdest trick so far, hard boiled eggs. 4 minutes, high pressure and the best part is the shells come right off.
This was a surprisingly good dinner, Pork Carnitas
https://recipes.instantpot.com/recipe/instant-pot-carnitas/
My wife likes this one, you can cook rice and dinner in the same pot without mixing them
https://www.pressurecookrecipes.com/instant-pot-soy-sauce-chicken-rice/
Also, we got a silicone lid/cover so we can just put the whole pot in the fridge if there's leftovers and re-heat them the next day. Here's the amazon link to the cover if you're interested - http://amzn.to/2DyMQCh (http://amzn.to/2DyMQCh)
Going to try the boiled eggs. :tup:
What brand is your pot?
Post by: jdb on December 29, 2017, 03:39:03 PM
So you guys can use a Instant Pot, but who can make perfect, non-chunky rue for gravy in a skillet ? I can do it flawlessly.:hello: I don’t do much well but I can flat crush me some gravy
KF, this question is for you................ :tup:
Post by: Redstar on December 29, 2017, 03:39:39 PM
Post by: KFhunter on December 29, 2017, 03:54:39 PM
So you guys can use a Instant Pot, but who can make perfect, non-chunky rue for gravy in a skillet ? I can do it flawlessly.:hello: I don’t do much well but I can flat crush me some gravy
KF, this question is for you................ :tup:
I make a pretty good gravy, and I could make it in the instant pot. Add in some corn starch and put the instant pot on browning mode, and make some gravy.
I don't like flour on beef or chicken gravy, mostly just sausage gravy gets flour and I'll often brown the flour some first to tone down that raw flour flavor a bit.
Only problem with the instant pot is the water is still in the drippings whereas a more traditional method would condense the drippings (evap off the water)
So most likely I'd transfer the drippings to a huge cast iron skillet and condense it, then thicken it.
Post by: RB on December 29, 2017, 04:23:21 PM
Post by: KFhunter on December 29, 2017, 04:25:58 PM
we will see
Post by: RB on December 29, 2017, 04:30:32 PM
just got the egg rack in the mail so I can steam cook hard boiled eggs. I read that the steamed eggs peel a ton better than boiled eggs :tup:
we will see
:yeah:
They do!
Post by: X-Force on December 29, 2017, 06:52:16 PM
Post by: lokidog on December 29, 2017, 07:51:45 PM
Post by: CAMPMEAT on December 29, 2017, 07:57:43 PM
Post by: jdb on December 31, 2017, 06:55:29 PM
Post by: Boss .300 winmag on December 31, 2017, 07:03:38 PM
Maiden voyage. Burrito bowls. Fantastic!
What? :dunno:
Post by: jdb on December 31, 2017, 07:17:13 PM
Post by: Boss .300 winmag on December 31, 2017, 07:28:18 PM
I made burrito bowls in my instant pot and they turned out really good.
Ok, what’s a burrito bowl?
Post by: KFhunter on December 31, 2017, 07:29:51 PM
https://www.google.com/search?rlz=1C1GGRV_enUS771US771&ei=OKlJWtnAIsTAjwPRhIWADA&q=instant+pot+burrito+bowl&oq=instant+pot+burri&gs_l=psy-ab.1.0.0l9.470442.474329.0.476316.17.13.0.0.0.0.381.1607.2-5j1.6.0....0...1c.1.64.psy-ab..11.6.1606...0i131k1.0.iMQ86iUM4oY
Post by: jdb on January 01, 2018, 09:00:23 AM
its like a burrito but instead of eating it in a tortilla you just east it out of a bowl. In the spirit of full disclosure I didn't know either until I found the recipeI made burrito bowls in my instant pot and they turned out really good.
Ok, what’s a burrito bowl?
Post by: Wingin it on January 01, 2018, 09:37:03 AM
Post by: bearpaw on January 01, 2018, 09:37:21 AM
Thought it was about the other "POT"! :chuckle:
Post by: Boss .300 winmag on January 01, 2018, 09:38:44 AM
Post by: KFhunter on January 01, 2018, 10:32:29 AM
I had to click on this topic due to the title! :chuckle:
Thought it was about the other "POT"! :chuckle:
I wouldn't make a thread like this about that :chuckle:
Post by: bearpaw on January 01, 2018, 10:43:02 AM
I might have to go shopping for one.
Post by: KFhunter on January 01, 2018, 04:22:39 PM
My wife thinks I need one for cougar camp, somehow santa forgot to bring one! :dunno:
I might have to go shopping for one.
Make sure it's instant pot brand with the stainless steel inner cooking pot. I got the wrong one and it didn't last, the teflon came off in just a few months. Also with the instant pot there's big online community facebook support groups with some cool recipes, they kinda shun other brands and won't let you post images showing other brands.."oh you got xxx brand, I don't know how those work" etc..
I just picked up the duo plus 80 9-in-1 instant pot, it's the bigger 8QT pot with the most settings. There's other 8QT models, but they don't have as much bling :chuckle:
Post by: jdb on January 01, 2018, 04:43:17 PM
Post by: jdb on January 01, 2018, 05:49:32 PM
Post by: KFhunter on January 01, 2018, 06:14:33 PM
I made them quite a few times, what I like to do now is a quick pressure cook to swell up the beans a little (but not soft yet) then drain/rinse them. That gets out the gas inducing tannins..
then add your onions, ham, and other flavorings then finish cooking the rest of the way.
Post by: Special T on January 01, 2018, 06:46:07 PM
Sent from my SAMSUNG-SM-G930A using Tapatalk
Post by: runamuk on January 01, 2018, 06:51:54 PM
Post by: Wingin it on January 01, 2018, 07:38:13 PM
Post by: Pnwrider on January 02, 2018, 01:01:59 AM
I did a chicken at 45 min, little over cooked but still juicy. I think 25 and resting would do it.That is way too long. I typically sear the chicken first but even if I don’t I want to say, longest I’ve pressure cooked chicken is 12 min. Usually more like 5-10 if I seared first.
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Post by: Whitpirate on January 02, 2018, 02:33:24 PM
Post by: Boss .300 winmag on January 02, 2018, 05:53:42 PM
Google ThisOldGal for recipes. I've used them and all the ones I've tried have been spot on. I amend it after that but first time cooks I'll trust the oldgal. We make 2 quarts of greek yogurt a week now with no added sugar just whole milk and some saved yogurt for starter. Won't ever go back to store bought.
You got a recipe Whitpirate?
Post by: Whitpirate on January 03, 2018, 12:20:54 AM
https://thisoldgal.com/instant-pot-greek-yogurt/2/
Easy peasy.
Post by: Doublelunger on January 04, 2018, 07:54:02 AM
Post by: quadrafire on January 04, 2018, 09:03:05 AM
Post by: Redstar on January 04, 2018, 06:53:57 PM
http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/ (http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/)
Post by: Boss .300 winmag on January 04, 2018, 06:57:25 PM
This is what I came up with
https://www.google.com/search?rlz=1C1GGRV_enUS771US771&ei=OKlJWtnAIsTAjwPRhIWADA&q=instant+pot+burrito+bowl&oq=instant+pot+burri&gs_l=psy-ab.1.0.0l9.470442.474329.0.476316.17.13.0.0.0.0.381.1607.2-5j1.6.0....0...1c.1.64.psy-ab..11.6.1606...0i131k1.0.iMQ86iUM4oY
Trying this tonight, will report on later.
Post by: KFhunter on January 04, 2018, 07:00:53 PM
I got to see what book I got her, there's dozens but I'll see if I can get the recipe here
Post by: Boss .300 winmag on January 04, 2018, 07:03:32 PM
Wife made a beef stew out of that instant pot cookbook, dang it was good!.
I got to see what book I got her, there's dozens but I'll see if I can get the recipe here
Please do, I will turn it into deer stew. :tup:
Post by: Boss .300 winmag on January 04, 2018, 07:32:58 PM
This is what I came up with
https://www.google.com/search?rlz=1C1GGRV_enUS771US771&ei=OKlJWtnAIsTAjwPRhIWADA&q=instant+pot+burrito+bowl&oq=instant+pot+burri&gs_l=psy-ab.1.0.0l9.470442.474329.0.476316.17.13.0.0.0.0.381.1607.2-5j1.6.0....0...1c.1.64.psy-ab..11.6.1606...0i131k1.0.iMQ86iUM4oY
Trying this tonight, will report on later.
It was ok, I’m not a real big Mexican food person though.
Post by: KFhunter on January 06, 2018, 12:10:41 PM
Sherry was subbed with burgundy red wine
No celery
No fish sauce, I think she just used a dab extra Worcestershire
Post by: jdb on January 06, 2018, 02:21:08 PM
Post by: jdb on January 06, 2018, 06:38:39 PM
Post by: KFhunter on January 16, 2018, 05:57:35 PM
https://thisoldgal.com/instant-pot-greek-yogurt/2/
Easy peasy.
So I did this, made a full gallon. It turned out thin, not sure how to thicken it. I guess some folks put in powdered milk to thicken but I'd rather have it thin than do that. I almost put in some corn starch but meh. I'll just leave it thin. It has a nice yogurt flavor, I took some out and added vanilla and sugar, and it's just like any other vanilla yogurt but runny.
I don't think I can strain out the whey with it being runny.
I also set aside a half cup for next batch starter, I hope that's enough of this weaker stuff. This old gal said only 2 tbsp of starter so I'll go a lot more of the thinner stuff .
I used this stuff to get it all started:
(https://www.culturesforhealth.com/wp/wp-content/uploads/2016/03/CFH_Bulgarian_StarterCulture_highres_front-300x300.jpg)
The recipe on the box called for one pouch, I should have used both pouches because I made such a large batch. This is heirloom yogurt culture which means you can use it over and over as long as you set some aside each time. Other cultures are one time use. I followed this old gal recipie for the curing and cook times.
for milk, I used:
1/2 gallon of walmart whole vitamin D milk. (wife got the wrong stuff)
1/2 gallon whole raw unpasturized milk from local dairy
mixed the two for a whole gallon, some of my issue may be with the milk.
Post by: Pnwrider on January 16, 2018, 09:17:51 PM
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Post by: Boss .300 winmag on January 16, 2018, 09:20:49 PM
Anyone tried doing a batch of apple pie or peach moonshine yet? That’s on my to do list but prob won’t happen until next fall.
Sent from my iPhone using Tapatalk
Why use an instant pot for that? :dunno:
Post by: Whitpirate on January 18, 2018, 07:08:30 AM
https://thisoldgal.com/instant-pot-greek-yogurt/2/
Easy peasy.
So I did this, made a full gallon. It turned out thin, not sure how to thicken it. I guess some folks put in powdered milk to thicken but I'd rather have it thin than do that. I almost put in some corn starch but meh. I'll just leave it thin. It has a nice yogurt flavor, I took some out and added vanilla and sugar, and it's just like any other vanilla yogurt but runny.
I don't think I can strain out the whey with it being runny.
I also set aside a half cup for next batch starter, I hope that's enough of this weaker stuff. This old gal said only 2 tbsp of starter so I'll go a lot more of the thinner stuff .
I used this stuff to get it all started:
(https://www.culturesforhealth.com/wp/wp-content/uploads/2016/03/CFH_Bulgarian_StarterCulture_highres_front-300x300.jpg)
The recipe on the box called for one pouch, I should have used both pouches because I made such a large batch. This is heirloom yogurt culture which means you can use it over and over as long as you set some aside each time. Other cultures are one time use. I followed this old gal recipie for the curing and cook times.
for milk, I used:
1/2 gallon of walmart whole vitamin D milk. (wife got the wrong stuff)
1/2 gallon whole raw unpasturized milk from local dairy
mixed the two for a whole gallon, some of my issue may be with the milk.
We use this to strain the whey for about 5-8 hours
https://www.amazon.com/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I/ref=sr_1_1_sspa?ie=UTF8&qid=1516288029&sr=8-1-spons&keywords=euro+cuisine+yogurt+strainer&psc=1
Also consider picking up another set of gaskets as we have a dedicated yogurt one that doesn't get the flavors from the "curry" one and the general one.
We won't go back for sure.
Post by: KFhunter on January 18, 2018, 09:00:26 AM
Post by: Avalanche on January 27, 2018, 09:41:12 AM
Post by: Special T on January 27, 2018, 06:23:23 PM
The Instant Pot has been a total game changer with this year's deer. I made a pot roast with a big slab of whitetail neck -- meat that would normally become sausage -- and it was awesome. Also made the Carbonnade recipe from Shaw's book and it was surprisingly good. With both I browned the meat and then ran two cycles of the pot on the meat/stew setting.Amazing isn't it!
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Post by: KFhunter on January 27, 2018, 06:33:42 PM
Post by: runamuk on January 30, 2018, 04:50:49 PM
Post by: jdb on January 30, 2018, 05:32:04 PM
Post by: Boss .300 winmag on January 30, 2018, 06:11:05 PM
So I'm either doing something wrong or I'm not impressed. I'm probably a slightly above average cook, I've catered a few small events and had good feed back so I kind of feel like I know what I'm doing. Every recipe I try that I've cooked before either stove top or crock pot is pretty ho-hum. It cooks fast for sure but I'm just not getting the flavor that I'm used too :dunno:
Me and my son were talking about this, we think it’s the speed at which it cooks things, not enough time to soak in the good yummy flavors.
But it is fast and sometimes that’s a plus IMHO.
Post by: KFhunter on February 01, 2018, 06:57:05 PM
Who uses these things? I got my wife a Duo Plus 8qt 9in1. I consider them a quick, convenient way to put mediocre food in bellies without a lot of time or preparation. Good food requires a lot of time and a smoker :chuckle:
So far I got a couple frozen pork loin roasts with some apple slices and a splash of ACV, salt and white pepper. Turned it on for 95 minutes. No recipe, just tossed stuff in see how it turns out. What's your favorite dish?
Post by: jdb on February 04, 2018, 04:54:39 PM
Post by: Boss .300 winmag on February 04, 2018, 06:04:35 PM
So instant pot is starting to piss me off. I was literally ready to throw it out in the road today
And......
Post by: PlateauNDN on February 04, 2018, 06:07:51 PM
Post by: jdb on February 04, 2018, 06:34:08 PM
Post by: jackelope on February 04, 2018, 07:19:47 PM
Post by: gaddy on January 14, 2019, 12:18:57 PM
Post by: jackelope on January 14, 2019, 12:25:22 PM
Post by: blackpowderhunter on January 21, 2019, 09:47:10 AM
Not sure I'd say anything we've had has been amazing or earth shatteringly delicious. It's been more of a time saver/convenience factor thing for us. We haven't gotten too adventurous with ours either though. Really great for soups, pork butts for tacos, etc.agreed.
for me it's a time saver/space saver as now i dont have to have a rice cooker AND my slow cooker.
one recipe i've mad a few times is this instant pot risotto.
makes a GREAT side for salmon or steak, and the fact that you dont have to sit and stir it the whole time makes it taste even better to me.
https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/
Post by: 7mmfan on January 21, 2019, 10:55:38 AM
Post by: blackpowderhunter on January 24, 2019, 09:57:23 AM
they are the easiest hard boiled eggs to peel i've ever had, and this is with backyard fresh eggs, which normally have to sit for a while before you can hardboil them.
Post by: KillerBeee on January 24, 2019, 03:15:08 PM
This looks interesting. Not a great fan of heavy cream and cheesy stuff. I know it's delish but I gotta watch my boyish figure now that I'm getting up with the senior crowd.
Did an elk stew last night that was very good. Basic ingredients, carrots onion, potatoes, rutabaga, elk, red wine, mushrooms, and some seasonings. 30 minutes with the meat and onions after browning. Release pressure add whatever veggies you like and go another 5 minutes then release pressure. Thicken if desired. I usually don't. More like an elk soup but very tasty.
Post by: kellama2001 on January 25, 2019, 09:03:36 AM
Post by: Dhoey07 on January 25, 2019, 09:53:13 AM
https://www.google.com/shopping/product/13254244214515206024?lsf=seller:8636635,store:3085725410305369779&prds=oid:10842787738173614284&q=instant+pot+recipe+book+melissa+clark&hl=en&ei=1UxLXPWuKZy40PEPmfyWoAs&lsft=adlpxid:pla;393297246477;221855207403;c;9033718;pla-393297246477;9781524762964;pla;local;2951&lsft=gclid:EAIaIQobChMI_q6i6b-J4AIVrSCtBh2wVQOuEAQYBCABEgKFHPD_BwE (https://www.google.com/shopping/product/13254244214515206024?lsf=seller:8636635,store:3085725410305369779&prds=oid:10842787738173614284&q=instant+pot+recipe+book+melissa+clark&hl=en&ei=1UxLXPWuKZy40PEPmfyWoAs&lsft=adlpxid:pla;393297246477;221855207403;c;9033718;pla-393297246477;9781524762964;pla;local;2951&lsft=gclid:EAIaIQobChMI_q6i6b-J4AIVrSCtBh2wVQOuEAQYBCABEgKFHPD_BwE)
Post by: Boss .300 winmag on January 25, 2019, 10:24:58 AM
Thinking about getting one of these, my mom got one for Christmas and is loving it. Thanks for sharing the recipes!
Get the insta pot, most of the recipes are for them. Ours is a nock off which makes it tougher to figure out the settings when cooking.
Post by: KFhunter on April 07, 2019, 05:58:59 PM
ok ok.. i know this isnt directly related to wild game cooking, but i made this the other day when i did bacon elk burgers for dinner and it was delicious. with summer around the corner, and lots of bbq time, this is a great, easy side dish.
I would say it's better after it's sat in the fridge overnight, so make it ahead of time for best results :tup:
the recipe calls for cooking the macaroni in an instant pot... the texture of the mac definitely came out different than boiling, so i would say to follow that if possible.
Ingredients
- 1 lb large elbow macaroni
- 1/2 cup rice vinegar
- 2 1/2 cups of water (approx)
- 1 tbs olive oil
- salt
- 1 1/4 cups of real mayonnaise
- 1 cup whole milk
- 1 tbs Worcestershire sauce
- 2 tsp prepared mustard
- 1 tbs brown sugar
- 1 tsp onion powder
- 1/4 cup grated carrot
- 2 stalks celery finely chopped
- 3 scallions/green onions finely chopped
1. dump macaroni into instant pot, add rice vinegar and water (liquid should be just above the macaroni, adjust the water as needed here
2. add the olive oil to reduce foaming and salt the water and pasta liberally
3. place top on pressure cooker and cook on LOW pressure for 5 minutes
While mac is cooking..prepare the sauce
4. In a large bowl whisk together the mayonnaise, milk, worcestershire sauce, mustard, brown sugar, and onion powder. the mixture looks very thin, but once mixed with pasta and absorbed it will be just right
5. when pressure cooker is finished cooking for 5 minutes, do a quick release and remove lid and let sit for about a minute
6. pour macaroni in a colander and rinse with cold water and let drain then transfer to large bowl
7. add carrots, celery and onions/scallions to bowl with macaroni, then pour sauce over and mix well
add salt as needed, then refrigerate to let it all blend together
top with ground pepper or sriracha and enjoy!
Post by: Wingin it on April 08, 2019, 09:22:33 PM
https://paleopot.com/recipe/paleo-instant-pot-kielbasa-sauerkraut-potatoes/
Post by: WoolyRunner on April 09, 2019, 09:29:56 AM
This one is pretty good.
https://paleopot.com/recipe/paleo-instant-pot-kielbasa-sauerkraut-potatoes/
Mmmm....kraut.. :tup:
Post by: fowl smacker on April 09, 2019, 10:27:37 AM
i hardboiled eggs in mine the other night since i love to keep those in the fridge for breakfast.Yep, no other way comes close!
they are the easiest hard boiled eggs to peel i've ever had, and this is with backyard fresh eggs, which normally have to sit for a while before you can hardboil them.
Post by: lokidog on April 13, 2019, 10:36:27 AM
The only thing I’ve made in ours consistently is pulled venison tacos. The wife loves them. Do a small roast rubbed in McCormivks Southwest seasoning, cooked with a little beef stock and a couple whole cloves of garlic, and some a tablespoon of chipotle peppers in adobo sauce for 70 minutes. Pull the meat, add back a fair amount of stock and all the garlic. Season to taste with salt and taco seasoning.
You can do the same thing by canning your venison. Then all you have to do is open a jar and prep. ;)
We actually haven't used ours for a while.
Post by: 7mmfan on April 16, 2019, 10:51:56 AM
The only thing I’ve made in ours consistently is pulled venison tacos. The wife loves them. Do a small roast rubbed in McCormivks Southwest seasoning, cooked with a little beef stock and a couple whole cloves of garlic, and some a tablespoon of chipotle peppers in adobo sauce for 70 minutes. Pull the meat, add back a fair amount of stock and all the garlic. Season to taste with salt and taco seasoning.
You can do the same thing by canning your venison. Then all you have to do is open a jar and prep. ;)
We actually haven't used ours for a while.
I've considered this, but I like to fiddle with stuff and once it's canned, it's canned. I will probably do it some day though.
Made this meal on Sunday, but I did it a little different. I applied the rub and vac sealed it 10 days prior and let it rest in the fridge. The seasoning really permeated the meat. It turned out fantastic. I also added a little cinnamon to the rub this go around and it made a significant difference. I was pleased as punch with how it all turned out, as were the guests who had never eaten wild game before.