Texas is having quite a cold spell (for Texas, anyway-expecting wind chill to be in single digits tomorrow, yikes), so I am probably going to make instapot dishes for the next few nights. I’m doing the gumbo recipe I posted earlier in the thread as I type. Tomorrow will probably be beef stew.
I grill most of the time, even in cold weather, but I do love my instant pot.
So I did end up sort of making it an Instant Pot long weekend!
Butternut Squash soup Friday night.
From scratch refried beans last night.
Cinnamon apple steel cut oats today - so I have breakfast set for the week - this recipe was EXCELLENT!
Not as inventive as I wanted to make time for but it was all delicious!!
Cinnamon apple steel cut oats? Recipe please!!
^^^^agree with @thumper1. DH would love that, I’m pretty certain.
Here’s the recipe - the time worked just perfectly. I used a blend of skim milk and some coconut milk I had left over. I added dried cranberries and dried cherries instead of raisins. Other wise just threw it all in like the recipe says. When it was done I took 5 cleaned Noosa containers and scooped it into 5 individual servings which I topped with sliced almonds and a splash of pure maple syrup. I’ll add a little milk when one up each day this week!
http://forealslife.com/blog/cinnamon-raisin-apple-pie-steel-cut-oats
Gumbo turned out really well tonight. DH is fighting off a virus of some kind. Not flu, but he feels awful. He loved the gumbo: hot for his raw throat, brothy, with that rich, protein-immune-boosting vibe, and great seasoning and texture. I ladled it onto cauliflower rice instead of regular since I’m low carbing it. DH didn’t even mind.
What I love about the instant pot is how it infuses the flavors into the meal as though it has been slow cooking all day.
Not an InstaPot user but just saw this and thought it would be of interest to you guys:
https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot
^^Interesting that she sometimes serves it over raw cucumber noodles!
I’m thinking of making chicken soup with chicken thighs…anyone done that?
I was inspired by @Nrdsb4 to make gumbo, but I used this recipe: https://www.paintthekitchenred.com/best-instant-pot-gumbo/. It turned out fine in the end but I did have a problem. The recipe calls for first browning the chicken and sausage in step one, then taking them out and making the roux. I should’ve known better but the recipe said nothing about deglazing the pot liner before making the roux. So while making the roux there were some brown bits stuck in the pan when I poured in the olive oil. I tried my best to scrape up the brown bits but olive oil just doesn’t work the same as broth or water to do that. Fast forward to the step where it was time for the ingredients to come to pressure. The mixture wouldn’t come to pressure despite the fact that there was plenty of liquid inside. Then I googled and found this list of reasons your IP won’t come to pressure: https://www.paintthekitchenred.com/16-reasons-why-instant-pot-not-sealing/. Scanning down the list I realized my problem was #5: scorched food at the bottom of the pot liner. Fortunately I have a second liner, so I dumped my mixture into the new liner. I was surprised by how much scorching had happened at the bottom of the old liner. The good news is that with the new liner, the mixture came to pressure and finished just fine. But my cascade of problems started with failing to deglaze!
I made this in my instant pot, I haven’t read the whole thread so I don’t know if it’s been posted before but it’s all over the internet http://recipesforinstantpot.com/565-2/
Good, flavorful, easy. I did not use the bacon and threw in half a bag of frozen kale before pressure cooking it. And used fat free half and half instead of heavy cream. Tried to lighten it up a little bit.
@Corinthian, that’s frustrating. I try using mostly recipes that I trust the source. Some recipes seem to be put together without the writer even making the dish.
What is fat free half and half? Half what, and half what?
Right? Sounds so stupid, fat free half and half. But it was what I had so I used it.
@abasket do you think I can do the steel cut oats with regular 2% milk?
I used skim and a little leftover unsweeetened coconut milk I had. I would think any milk would work!
I’m going to try the butter chicken tonight that was linked from the New Yorker article.
Let us know how it is @mom60 !
@abasket - aside from chicken broth I think it was my biggest IP hit. I used boneless skinless chicken breast tenders. I wanted to use coconut oil and coconut milk but the grocery store was out of coconut milk. I ended up using coconut oil and heavy cream. It uses quite a large number of spices. I didn’t have Garam Masala but I had the spices that it is made up of so I made my own. I served it over quinoa and with roasted cauliflower that I sprinkled with turmeric and sumac. My H loved it and he is pretty picky. I would definitely make it again and will look at some of her other recipes.
I also made the butter chicken in the New Yorker article. It was very good. I was somewhat unsure about putting in that much butter (whole stick) but it’s just wonderful. There is enough sauce left over to cook with another pound of chicken. I think next time, I will just use 2 pounds of chicken and keep everything else the same amount.