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I made this recipe this weekend and it is fucking tremendous. I've been eating off it all week, to date:
https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
 
Just really, really good solid food. And I'm not keto or anything, but it's definitely going to be a low carb recipe for this with that kind of diet. Nothing in there but veggies and chicken. I did add a bit of chicken stock to get things going, about half a quart maybe. But damn this was good. I also used chicken thighs (costco organic) over chicken breasts. 

Made this tonight. Fucking great


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On 8/21/2019 at 11:30 AM, SydneyCarton said:

I made this recipe this weekend and it is fucking tremendous. I've been eating off it all week, to date:

https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

 

Just really, really good solid food. And I'm not keto or anything, but it's definitely going to be a low carb recipe for this with that kind of diet. Nothing in there but veggies and chicken. I did add a bit of chicken stock to get things going, about half a quart maybe. But damn this was good. I also used chicken thighs (costco organic) over chicken breasts. 

Pro tip.... Throw the peppers, tomatillos onion and limes on the grill for a bit and get a little char on them before you put them in the IP. Gives it a much more complex flavor and makes it even more kick ass. 

I probably make this 2 or 3 times a month. It's one of my family's most requested. 

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i've been using the instant pot for about a month now.  some observations:

1.)  i like how it doesn't heat up my entire kitchen.  i can turn it on under the vent hood and the heat escaping is minimal compared to using my full blown range.

2.)  the time saved on stuff like spaghetti sauce, curry, stews, some soups is nice, but it takes so long to build up pressure and slow release. 

3.)  why cook stuff like pad thai, pasta, or fried rice dishes in an instant pot?  why would you make a stir fry dish in a sealed environment? 

4.)  i love how i can throw frozen meats straight into the thing.

 

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it takes so long to build up pressure and slow release. 


Yep. You’ve got to always add 20-30 minutes for pressurization to the cooking time. Slow release is another 20-30 minutes.

The worst is when it “finishes” pressurizing and starts the timer but doesn’t actually pressurize. This has happened to me twice and I didn’t notice until I went to turn the pressure valve and the bobber was already down.

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Green beans, potatoes, ham
 
Sauté one diced onion.
Add 1.5 pounds thick sliced ham.
Add 1 cup of chicken stock. I used some smoked turkey stock.
Mix in 1 Tbsp Cajun seasoning.
Add 1.5 pounds of trimmed green beans and 3 diced russet potatoes.
Set pressure for 8 minutes.
Quick release, stir, and eat.
 
Doesn’t look like much but everyone agreed it’s one of the best things to come out of the instant pot.
 
8e1b26e7c5a04cb97755e2684254b3d1.jpg
 
 
 

This was really good. So easy except for trimming the beans.
I’m loving the fuck out of the instapot.
It’s been really helpful in trying new things for dinner and gotten my kid to try new things.
a4f52c1a5c624cd362cfeadfc5fa9ce4.jpg

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This was really good. So easy except for trimming the beans.


I’ve since switched to using the large prepackaged bag of French green beans so I don’t have to trim them. Just cut the bag in half long ways to get them all in half at once. Also, HEB sells a one pound package of honey ham pieces which is perfect for this.

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11 hours ago, elfenix said:

Ham with green beans and potatoes is new?

to my kid who only wants fucking chicken nuggets and watermelon, it is...

 

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Insta pot ads are in my face every day. The whole trend seems like a re-packaged crock pot idea. Am I missing something?

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18 minutes ago, Dbeasy said:

Insta pot ads are in my face every day. The whole trend seems like a re-packaged crock pot idea. Am I missing something?

Just the basic, fundamental concept of what an instant pot is and how it works. Nothing big. 

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Ok I get the insta part, but every crock pot meal I’ve ever had pretty much sucked. Does the fast cooking somehow make the food suck less?

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Did you read the thread? Anything look good? 

I’ve made great chicken, pork, ribs, roast in mine. It’s great for making a quick pot of beans and makes perfect hard or soft boiled eggs. 

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Yep. You come home, spend whatever prep time you need, and 20 minutes to an hour later you have a nice meal all done in a single pot.

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Already posted in another thread I think, but it is fucking fantastic. I brown the chicken and get some char on the peppers before throwing them in the pot. 
 
Serious Eats Chicken Chili Verde

Made this for the first time in over a year. So good. However, I skip the fish sauce. Did it the first time I made it and all could taste was the fish sauce. Completely ruined the fish for me.

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A little fish sauce goes a long way. That being said, I love the stuff.

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39 minutes ago, CooterBrown said:


Made this for the first time in over a year. So good. However, I skip the fish sauce. Did it the first time I made it and all could taste was the fish sauce. Completely ruined the fish for me.

I don't do the fish sauce either. I do a couple squirts of soy for a little umami but I don't get along with fish sauce. Kenji puts it in everything. 

Edited by pops

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Funny, everyone says boiled eggs. The one time I tried those it was sub par, eggs detach cleanly from the shells. Since I already had a pretty bulletproof egg method I never tried again. 

That green chili is seriously the fucking tits. 

Also, I’ve cooked plenty of great things in a crock pot. But now there just isn’t a point unless it’s quest or meatballs for a party. 

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Cooked an Instant Pot version of this last night, and it's fucking perfect for the incoming cold weather. It turned out WAY better than I expected, mostly because vegetable soups in general to me are hard to get past a solid 6-7 in the excitement scale. No one has ever eaten a hearty vegetable soup and had their nethers tingle. That being said, this was a solid 7-7.5, which for my own personal tastes is a hell of a vegetable soup. Anyway, the recipe was more of a general guide than what I actually followed. Details below.

https://www.realfoodwithjessica.com/2019/06/30/paleo-whole30-sausage-summer-vegetable-soup/

So, my modifications here were:

Only 1 lb of italian sausage, since I only had 1 lb. But this worked out perfectly, since it's packed with flavor in every bite (the italian sausage I used really broke down well into tiny pieces and the flavor is in every bite). 
Only used 4 (2 each) zuchini and yellow squash
1 small bag of HEB organic baby carrots chopped into halves and thirds
7 cups of organic chicken stock (costco)
4 cans of organic diced tomatoes (costco)
3 small onions, diced thick
2 Green Bell Peppers (fuck that recipe)
2 red bell peppers
4-5 Generous few splashes or Lea and Perrins
2-3 Generous Splashes of Braggs Coconut Aminos
Generous (not measured, but probably a couple teaspoons) apiece of: Salt, Pepper, Italian Seasoning (dried basil, oregano, rosemary, etc), smoked paprika, red cayenne pepper

Pretty damn good and probably makes 6-8 VERY big bowls of soup. I tossed everything except the zuchini in the instant pot on manual for 7 minutes, released it, then set it to saute, threw in the zuchini and let that all boil until the zuchini was cooked, probably 10 minutes. 

Will make again. 

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2 minutes ago, elfenix said:

so, not vegetable soup

Bitch it’s full of vegetables. You gonna try and tell me South Austin’s mom isnt a dick soup just because there’s an errant dildo in there as well? 

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wait -  you guys are using instant pots to make soft boiled eggs?  it takes like 6 minutes on a stove top.  what's the benefit and how does it not take longer to build pressure/cook in an IP?

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Cooked an Instant Pot version of this last night, and it's fucking perfect for the incoming cold weather. It turned out WAY better than I expected, mostly because vegetable soups in general to me are hard to get past a solid 6-7 in the excitement scale. No one has ever eaten a hearty vegetable soup and had their nethers tingle. That being said, this was a solid 7-7.5, which for my own personal tastes is a hell of a vegetable soup. Anyway, the recipe was more of a general guide than what I actually followed. Details below.
https://www.realfoodwithjessica.com/2019/06/30/paleo-whole30-sausage-summer-vegetable-soup/
So, my modifications here were:
Only 1 lb of italian sausage, since I only had 1 lb. But this worked out perfectly, since it's packed with flavor in every bite (the italian sausage I used really broke down well into tiny pieces and the flavor is in every bite). 
Only used 4 (2 each) zuchini and yellow squash
1 small bag of HEB organic baby carrots chopped into halves and thirds
7 cups of organic chicken stock (costco)
4 cans of organic diced tomatoes (costco)
3 small onions, diced thick
2 Green Bell Peppers (fuck that recipe)
2 red bell peppers
4-5 Generous few splashes or Lea and Perrins
2-3 Generous Splashes of Braggs Coconut Aminos
Generous (not measured, but probably a couple teaspoons) apiece of: Salt, Pepper, Italian Seasoning (dried basil, oregano, rosemary, etc), smoked paprika, red cayenne pepper

Pretty damn good and probably makes 6-8 VERY big bowls of soup. I tossed everything except the zuchini in the instant pot on manual for 7 minutes, released it, then set it to saute, threw in the zuchini and let that all boil until the zuchini was cooked, probably 10 minutes. 

Will make again. 

Making this tonight. Will report back...

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19 hours ago, SydneyCarton said:

Bitch it’s full of vegetables. You gonna try and tell me South Austin’s mom isnt a dick soup just because there’s an errant dildo in there as well? 

More of a dick stew than dick soup, but your point is well taken.

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Save your bones and your veggie waste and make bone broth on a two hour pressure cook.  You’ll buy chicken stock again, but it won’t be as good as your homemade stock.

Buy chicken feet for the best bone broth.  I can’t stress this enough.  HEB sells them cheap, when they’re open.  But them in with your pork and chicken bones.  

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Frozen gel broth is nice to have around when you need it .  It’s a good thing.  Maybe the best of things.

Freeze the bones for the next bone broth until disintegration.  Less flavorful after each use, but still getting healthy nutrients.  

https://www.pressurecookrecipes.com/instant-pot-bone-broth/

Edited by LongestHorn
Because your mother is a whore.

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8 hours ago, LongestHorn said:

Frozen gel broth is nice to have around when you need it .  

I freeze my homemade broth in a muffin tin so they're half cup portions. Throw them in a gallon freezer bag so you can pull out exactly what you need. That portion size is really convenient when cooking for 1-2 and obviously scales up easily. 

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Made this last night.  Skyrocketed to the top of my favorite vegetarian/vegan recipes (I'm neither, but we do dabble from time to time).  Doesn't look the best, but the taste was fantastic.  I used the regular coconut milk, not the lite kind, but otherwise followed the recipe to a T.  If anything, I might go 16 mins (vs. 15 in the recipe) on high next time, especially if you like the lentils on the extra tender side.

https://www.wellplated.com/instant-pot-lentil-curry/

Easy, CREAMY Instant Pot Lentil Curry. Amazing flavors, not too spicy, and it’s hands free, vegan, and healthy! Made with green or brown lentils, Indian spices, and coconut milk.

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