A basket- we usually only use eat chicken breasts. I sometimes substitute boneless thighs in recipes where my H doesn’t know he’s eating dark meat.
I think @“Cardinal Fang” recipe looks delicious but I would be the only one eating it. My H doesn’t eat legs or bone in thighs. He is a former vegetarian and he is picky. He also thinks he doesn’t like pork or I would try a pork chop recipe.
I’m going to try the chicken with capers tonight. I have both breast bone in and boneless skinless thighs. I’m thinking I will use the thighs.
My silicon egg poacher cups arrived. Saturday I’m going to try eggs Benedict (assuming I can buy that knorrs hollandaise sauce mix)
swmcatsmom, Amazon Prime? I am sure every grocery store carries it, too.
I made Posole tonight - Mexican Pork and Green Chile Stew. It’s from Miss Vickie’s big book of pressure cooker recipes. It was completely gone by end of dinner.
For desert, I made flan (Crème Caramel). Very easy and yummy. Here is the link. http://www.pressurecookrecipes.com/easy-pressure-cooker-flan-creme-caramel/
That flan sounds divine and so easy to make! Bookmarked, thanks!
@BunsenBurner - yes, my local grocery store does carry it. I wasn’t sure it would. Small town and I often have difficulty finding stuff. I bought a couple of packets today.
Let us know how it works out for you @swimcatsmom !!! I am definitely an egg person!
Tonight my instapot made refried beans (soaked for a few hours) in 20 minutes. We are forever friends now. Oh my goodness! First I undercooked them. Added a few more minutes and PERFECT. Don’t let them fool you if they are a little runny. I sauteed a little bacon and onion in a tad of olive oil - just little snippets of bacon,less than a piece. Took the bacon and onion out. Threw in 3 cups of partially soaked beans and a little less than 3 cups of water. Some dried garlic from the grinder. Cooked on manual high for 20 minutes and then natural release. Mashed with a potato masher. Stirred the bacon and onion back in with some salt. Seemed a little runny at first, but quickly thickened up just enough. Topped it with crumbled queso fresco, sriracha, fresh cilantro and a little sour cream. Oh my!!!
Hi everyone - I made this recipe for dinner tonight - Thai Green Chicken Curry http://dadcooksdinner.com/2016/03/pressure-cooker-thai-green-chicken-curry.html/
Quite spicy & very tasty & easy. It came out a little thin & souplike - I think I will thicken it with some cornstarch next time, or just add less broth.
@GertrudeMcFuzz, I was just look at this recipe the other day and thinking that I might try. I am glad to read your good result and suggestion!
Yesterday I made a Moroccan Sticky Chicken recipe for a family get together. It was very good, very flavorful and I could do it all in the one pot, BUT it did take a lot of steps. Dry rub the chicken, saute the chicken, manual pressure cook it, remove chicken, use saute to make the “sticky” sauce, then pour it over the chicken. So, good, but required a lot more attention then some other recipes. But nice that it was all done in one pot.
Amazon has the 6 qt pot on sale for $69.99 for about 10 more hours:
https://www.amazon.com/gp/product/B0073GIN08/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Anyone thinking about buying silicon egg poacher cups here’s a good discounted price - I ordered some this morning!
https://smile.amazon.com/gp/product/B01GNUJVOQ/ref=pe_2313370_203509780_em_ti
@abasket, the egg poacher cups look good. I am tempting…
Ordered the egg poacher cups. Thanks @abasket for the tip
I want to try to make Dal or some sort of Indian spiced lentils for my vegetarian D. My only lentil experience is making a French lentil middle eastern lentil/rice dish. Translation- need something not complicated.
Thanks
I found this on the Instapot FB group:
Instant Pot Urad Dal
2 quarts chicken bone broth
3/4 cup Urad Dal
1 onion chopped
2 T shredded ginger
1 red bell pepper - chopped
1 tsp garlic
1/2 tsp blk pepper
1 T Indian hot curry powder
1/2 tsp Turmeric
1/2 tsp Ajiwain seeds
1 tsp Nigella Sativa
1 T roasted Coriander seeds
1 tsp black cumin seeds
2 T coconut oil
Saute onion, garlic ginger, pepper and spices in coconut oil… When soft add in lentils and liquid. Cook for 25 minute HP… NR and Done!!
Or this one:
Empress Dal
To modify for the Instant Pot, I used the sauté function, added the oil, cumin, dried red chilies, and turmeric first. The spices can burn quickly, so keep stirring and have everything else ready. After 30 seconds or so, added the garlic, lentils, mango powder, and cayenne (I upped the amount of this a bit for more heat). Stir a bit more, added 4 cups of water (3 1/2 might be better), and put on manual high pressure for 14 minutes, then quick release. One other thing is that I didn’t add salt until after the pressure cooking was done. I read somewhere that it can make beans and lentils tougher if done before.
Fills the house with amazing smells, and tastes great! Portioned out to 3 servings, it came to about 362 cals per serving (not counting rice)
abasket, that sounds yummy. I bet the chicken stock can be replaced with veggie broth for vegetarians. Yumm!!!
I bought an IP on Amazon prime day. It’s wonderful.
I use the silicone egg cups for eggs benedict- I generally heat the water on ‘sauté’ first and then do 2 minutes on high pressure plus quick release. They come out perfect every time.
And let’s not talk about how fabulous the cheesecake is- and relatively easy to make.
It seems that every one is all about the IP cheesecake. I love a good sweet, but for some reason this is not a recipe I’m really interested in making in the IP.
How much water do you float the silicone eggs cups on @missbwith2boys ?