I just found my old…and I mean OLD Mirro pressure cooker cookbook. I’m thinking some of my old favorites from that will be able to be used in my instapot! Right?
There is a great facebook group Instant Pot Community for instapot and Pinterest has a lot. I get most of mine from the internet. I have not found a cookbook as good. Try pressurecookingtoday.com although I think she has published a book, too. Thisoldgal.com also has a lot and has some that are easy start ones.
For a beginner I’d recommend that you start by cooking individual types of food before cookbock-type recipes so that you can get an overall sense for how long each type of food takes to cook, as well as familiarizing yourself with various options.
So, for example, you might start with these types of food:
- hard boiled eggs
- rice
- chicken breasts
Add anything you cook regularly to the list.
I find the cooking times posted at this site to be generally a good starting point, although the IP presets also work well for me: https://www.hippressurecooking.com/pressure-cooking-times/…
Cooking times will vary depending on your altitude, and probably the size of the cooker also factors in. And of course your individual preferences. But if you start off with simple, single ingredient foods you’ll get the hang of things and won’t be so intimidated by the whole time-setting thing. Plus you will have a better sense as to how to adapt anything you already prepare regularly for the pressure cook – basically anything you might braise, roast, or prepare in a crock pot can be adopted fo pressure cooking.
So…can I use my old pressure cooker recipes??
You can use your old pressure cooker recipes, because the Instant Pot is a pressure cooker. You might have to up the times a little.
A family member has recommended this I-Pot cookbook:
vhttps://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker/dp/1524762962
Thanks @“Cardinal Fang”
I was excited I still had that pressure cooker cookbook.
Wondering…I have some ingredients to make my butternut squash soup. I will sauté the onions first…then I need to add the butternut squash, and the chicken broth. Just needs to cook long enough to soften the squash and apples.
What setting should I use? And for what time duration??
You could use this as a guide https://www.themamamaven.com/butternut-squash-and-apple-soup-instant-pot-recipe-whole-30-compliant/. To add onion, heat pot on sauté until hot, add some oil and sauté the onions until translucent. Then proceed with the rest.
@thumper1
I make the soup all the time. I use high pressure and 10 min. If I am not in a big hurry I let the pressure go naturally (another 10 min with the pot off). I am not big fan of the quick release and I don’t think it makes much of a difference for this soup because I blend it anyway.
@thumper1 That is my favorite soup.
Just ordered an Instant Pot on Walmart. Need to get up to speed.
Not sure if anyone has posted this, but it’s entertaining!
https://www.cnbc.com/2017/11/24/why-robert-wangs-instant-pot-is-a-bestseller-on-amazon.html
He especially finds critical reviews helpful, and uses them to improve newer versions of the product.
Using the Saute function, saute the onions. Add everything else, use the Steam button, set for 5 minutes.
Sigh. Kiddo “borrowed” my Instapot and ruined the lid. I should have bought another IP while it was on sale! Because a replacement lid is $45!
My soup took a whole ten minutes to cook…and it was perfect to purée.
Next up…potato leek soup…that’s tomorrow. Stay tuned! I believe it’s going to be the same drill…sauté the leeks, add the broth and potatoes…cook 10 minutes. Purée.
@thumper1 Wait. So there is a puree function. #NewToThis
@greenwitch That article is what convinced me to buy one.
@thumper1 , did you add anything besides the sautéed onions, broth, butternut squash? Spices? Herbs? Anything??
I usually add a splash of cream and some black pepper. The dining crowd can add cheese and/or extra spices.
With pumpkin soups, I use cooking sherry. An old Shaker recipe. Wonder if that would be that would be good with butternut squash.
My recipe calls for 3 pounds of butternut squash peeled and cut into small pieces. 2 Grannie smith apples…peeled and cut into small pieces. One medium onion chopped. 4 cups chicken broth. 1 tablespoon madras curry.
Sauté the onion with the curry. Add the rest of the ingredients to the pot and set for 10 minutes. The. Purée with a stick blender. It was great!
No cream…but honestly it tastes like there is cream in it.
Today I made potato leek soup…but just like yesterday…my display did not count down the minutes…so it’s going back tomorrow…