Yes, that Facebook group is very helpfu!. I got my IP about 4 weeks ago and so far have been very happy. I first became aware of the IP by stumbling across this thread, and as usually the CC community has steered me in the right direction. The first thing I made was baby back ribs from a recipe I found on You Tube: https://www.youtube.com/watch?v=LYxQSt58zmA. That was a big success and a huge hit with my H who was a skeptic about my purchase. After that I successfully made a couple of recipes from the cookbook that comes with the IP: the Red Lentil Chili and the Three Minute Steel Cut Oats, which were also big hits with H. I’ve also made a Quinoa Tabbouleh and Farro with Green Peas. I’ve made hard cooked eggs and it was so nice to have them done quickly with no cracks, and easy to peel. I’ve had a couple of disappointments, including a chicken curry where I felt my vegetables got too mushy, and a pork ragu pasta sauce that disappointed, but in that case I think the cut of meat was a little too fatty or should’ve been trimmed more. All in all I’m very pleased and looking forward to more adventures.
The carnitas recipe looks straightforward, thank you for that link. I will try to find the FB group now…
Also, forgot to mention that for a 6 lb roast I would cut it into about 3 pieces for better browning and cooking. It sounds like it did not cook long enough for a big piece. And veggies don’t like as long a time.
Because I live alone, I’ve been making mostly smaller meals, more often cooked in a bowl or strainer sitting on the trivet rather than in the pot itself. The only bad result I’ve had was a salmon fillet that simply was tasteless as compared to the results I would have had if I had prepared it in a skillet or in paper with veggies in the microwave. So no more fish in the IP. But everything else has come out well. However, I have given thought to what will happen to the veggies in a combination.
I think for for larger cuts of meat going with minimal amount of time you think you will need, then testing with a meat thermometer when it is done. You can always put things back in for more time if underdone. It took me 3 times on eggs before I had my magic number (I like the low pressure, 5/5 + ice bath approach best).
I am also a little regretful that I bought the 5 qt IP – a decision I made because Amazon was saying 4-6 weeks to get the 6qt and other stores also seemed to be out of stock – but a week later Amazon had the 6qt in stock and lowered the price on the 5 qt by $10. So if I had only waited a week I could have either gotten the 6 qt or else saved some money.
I made yogurt and it came out surprisingly well! (and easy enough that I think I’ll make my own from now on, because I can’t think of a good reason not to.)
@calmom, I’ve tried salmon three times now in the IP, with no luck. I keep over cooking it, and last time I cooked it for only 4 minutes!
I give up.
Re: Fish. I also live alone and cook for 1. I don’t like fish cooked in a pressure cooker. Instead I use the sheet pan supper technique. Fish fillets cook in ~12 minutes. Not much longer than it would cook in an pressure cooker. Plus you get side dishes!
To cook fish on a sheet pan. Preheat oven (or toaster oven if you’re cooking for 1) to 425 degrees. Oil a baking sheet. (I cover mine with foil first to minimize clean up.) Place a frozen or fresh fish fillet not more than 3/4 inch thick on the sheet. Season with whatever your preferences is (lemon juice, smoked paprika, soy glaze, lemon pepper, garlic powder, depending on what fish I’m cooking. I also like to sprinkle some panko crumbs to make it pretty.) on the oiled pan. Put your sides on the pan ( usually for me–sweet potato wedges/slices and a veggie–broccoli, broccolini, sliced cauliflower, halved brussel sprouts, asparagus). Spread things out evenly… Don’t overlap items. Drizzle or spitz oil over everything. Bake for about ~12-15 minutes for frozen fish. Fresh fish will take less time–start checking for doneness at about 8-10 minutes.
NOTE: your cooking times may be different. I live above 7500 ft and everything cooks at a different rate at altitude than it does at sea level.
I have successfully cooked salmon, Spanish mackerel, seabass species (branzino and barramundi), bluefish and black cod this way. The only thing that hasn’t come out well is fresh trout–which I alway end up overcooking.
D2 is home from grad school and has requested chicken and dumplings (has a bad throat infection and longs for something savory and warm). I’m going to try it in the instant pot.
Will post a review later.
^ Yes, please do! I love to hear how different recipes turn out in out IP’s!
Made yogurt again this weekend…I have made it a few times now…truly feel that the best starter is Stonyfield whole milk plain yogurt…it made the creamiest yogurt - BUT I have a hard time finding it locally in the one cup containers - and if I have to buy the quart it’s sort of defeating my purpose of making my own!! 
Probably a dumb question…but when making yogurt I have always used a yogurt starter to mix in with my whole milk - NOT the previously made yogurt from my IP - is that what I should be doing? Using outside starter not “recycling” the IP yogurt???
You can save and freeze a small amount of the yogurt you have just made to use as starter the next time around. If you are straining your yogurt to make greek-style, then the whey can also be used as starter. You only need 1 tbsp for a half-gallon of milk – so you can portion out & freeze the whey in ice cube trays. Then thaw out your frozen starter at the same time you start the boiling cycle on the milk.
(* Disclaimer: I’ve only made one batch of yogurt so far, so I haven’t actually made a batch with my frozen whey – but everything I’ve read says it should work for a few generations. I used Fage Total 2% originally, with 2% milk, and am delighted with the result).
That’s interesting @calmom - thank you for sharing. I don’t strain mine though I do usually “pour off” any whey at the top - I might have to try that sometime. When you use the Fage how much did you add to the boiled milk?
I’m interested in one day making a try of yogurt. My IP has been only used mainly to make chicken stock and this week to make boneless breast of chicken for my sick doggie. He loves the IP chicken versus boiled on the stove top.
Bought a pork bone-in shoulder for $1.39 per pound. I made 4 pounds of carnitas last night, today I decided to try the peperoncini beef recipe with pork just to finish off the shoulder.
My favorite recipe so far is mushroom risotto.
@abasket, I think I added 1 heaping tbsp of the Fage as starter. Yogurt came out perfectly.
@ollie113 is the risotto recipe here? Can you share?
@jym626, I will post it as soon as I can get to a computer.
Thanks!
Instant Pot chicken and dumplings review:
I’ve always made chicken and dumplings with Bisquick dumplings on the stovetop because that’s how my stepmother made them. But it’s always been more of a broth based soup (like chicken noodle soup) with the dumplings on top. Today D2 asked for a more creamy soup, so I found a couple of recipes on line and basically combined them. After the first stage, I took off the lid and D2 was worried about how watery the soup was. I secretly agreed, but reserved judgment. I added the cream and assured her that it would be fine. She asked if I’d ever cooked it like this, and I confessed this was the first time in the IP and for all I knew, it would not be any good, but I was optimistic. Sick, in pain from her bad throat infection, tired, grumpy, and coming off a week of high stress mock court competition, she was tearful and frankly not very grateful. She said, “why would you try a new recipe when you know I’m sick and this is the only thing I’ve been thinking about all week?!” OMG, the drama. Because she is never like this, I bit my tongue and told her we’d order a pizza if it didn’t turn out okay. Wrong thing to say. I could hear her sniffling in the family room while I worked.
Well, it turned out fantastic and the perfect amount of “creamy.” D2 ate two bowls, thanked me profusely, apologized for her attitude, hugged me, and headed off to bed at 9 pm, warm and happy. All’s well that ends well. Lol.
Instant pot chicken and dumplings:
2 T butter
1/2 yellow onion
3 large celery sticks, chopped
One whole rotisserie chicken, shredded
5 small to medium carrots, chopped
2 cups chicken stock
3 cups water
2 teaspoons wyler chicken flavoring
1/4 cup heavy cream (reserve)
thyme, basil, oregano to taste
bisquick dumplings:
2 cups bisquick
2/3 cup milk
On saute program, saute onions and celery in butter.
Add the rest of the ingredients except for the heavy cream.
Cook on Soup program for 10 minutes. Perform quick release. Add cream and stir.
Combine dumplings ingredients, drop batter in spoonfuls onto top of soup.
Cook on soup program for 3 minutes. Let steam release naturally.
^^That is so tempting to try! My H would probably be in heaven!
Lentil risotto has been the best recipe I’ve made in the 2+ months I’ve been using my IP (vegetarian family).
https://www.hippressurecooking.com/lentil-risotto-peasant-cooking-under-pressure/
I did add the potato. I also tried the butternut squash risotto from the same site, but it came out too dry and possibly under cooked.
Made mushroom risotto tonight. Oh.My.God.
Sooooo good. I used criminis and shitaki mushrooms. I always put at least twice as many mushrooms as are called for in any recipe. Never a mistake.