timothyu
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Post by timothyu on Dec 4, 2018 15:30:19 GMT -5
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timothyu
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Post by timothyu on Dec 4, 2018 15:59:16 GMT -5
Pineapple Pork
Prep 5 Min Cook 20 Min
1 can (20 oz) pineapple tidbits in juice 2 tbsps water 1 tbsp cornstarch 3 tbsps honey (or halve it if desired) 2 tbsps soy sauce 2 tbsps brown sugar 1 tsp ginger (or fresh grated to taste) 3 garlic cloves, minced or 1/2 tsp powder 2 tbsps olive or avocado oil, separated 1 onion, chopped 1/3 - 1/2 red pepper, chopped 2 lb boneless pork stew meat or any pork cut of your choice Salt and black pepper 1 teaspoon oregano 1 can rinsed chickpeas Instructions:
Drain the pineapple tidbits and keep the juice. (juice should be about 1 cup)
Mix water, cornstarch, reserved pineapple juice (add enough water to make 1 cup if necessary), honey, soy sauce, brown sugar, ginger and garlic in a product repurposed plastic tub. Seal with lid and shake until well combined (or mix in a bowl, your choice).
Turn the Instant Pot on, select "saute", set to more. Add 1 tbsp of oil. Add onion and red pepper and saute for 3 minutes, stirring constantly, until colorful and tender. Remove from Instant Pot for later. (This step may be avoided if you prefer to simply add to the pot with the other ingredients)
Add the remaining tbsp of oil to the Instant Pot. Add pork meat and on "saute" sear the outside. Press "cancel" to turn pot off.
Add pineapple tidbits and oregano. Season with salt and black pepper to taste and mix to combine. Add the sauce and chickpeas. Secure the lid to the instant pot non-vented and select "manual" or "high pressure" or "Meat" and cook for 20 minutes.
Upon finish let the pressure decrease on its own for 5 minutes. Then carefully turn the valve to "Vent," to release any left over pressure. Remove the lid.
Add the reserved onions and red peppers to pot and toss to coat.
Larger cuts of meat such as loin, chop, or steak may be easily shredded if so desired for extra texture.
Serve immediately over rice, quinoa or steamed vegetables.
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timothyu
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Post by timothyu on Dec 4, 2018 17:50:09 GMT -5
RIBS
Prep 2-3 min Cook 25 and 5 min.
1-2 racks of ribs (pork or beef) 1 cup apple juice (or water) Salt, pepper, seasoning of choice Surface sauce of choice
Instructions:
Cut up ribs into sections appropriate for the size of your Instant Pot. (4-6-8 qt) Remove membrane or score it with a knife. Rub with salt and pepper or preferred seasoning if desired. Place vertically on edge around the pot (preferably rib out to avoid sticking) starting at the outside and working towards the middle. Add apple juice. Secure lid and using "Meat" or "Pressure" button set to 25 min. (50 if frozen). When time is up, allow pressure to decrease 20 min. before carefully opening "vent" releasing leftover pressure until button drops. Remove the lid, always lifting far side first to direct steam away from yourself. Carefully remove fall off the bone ribs and lay on a sheet, then cover with BBQ sauce or coating of choice. Discard apple juice and fat left in pot. Caramelize on the BBQ, or in a 550 degree oven for 5 min., or under broil. Serve.
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weaslespit
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Social Liberal, Fiscal Conservative - Usually
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Post by weaslespit on Dec 6, 2018 12:56:12 GMT -5
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timothyu
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Post by timothyu on Dec 7, 2018 16:58:14 GMT -5
CLEANING...
All parts of the Instant Pot are sink and dishwasher safe (avoid abrasive detergents) except for the main pot itself which contains the heating element.
It occasionally will get spills inside or especially around the top edge where the silicone seal fits in. A simple way to clean this awkward area without risking damage to the pot, is to use two of those disposable foam paint brushes. one to clean with a bit of soap and water, the other to dry.
The venting valves will sometimes need a deeper cleaning especially with calcification. The pop up button which can stick, comes out simply by removing the silicone gasket underneath.
The silicone sealing gaskets on the lid are easily cleaned but may retain odours. It is recommend to have two gaskets, one for delicate items such as baking and the other for main dish or spicy foods.
The metal pot itself will become blued from the heat or it may just appear grungy. Simply sprinkle baking soda into a damp pot, swirl the surface with a soft non abrasive sponge and let sit for a minute. Rinse and dry. For stubborn stains a soak with vinegar and water may be necessary.
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sissurf
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Ah.. to be so in love!
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Post by sissurf on Dec 17, 2018 18:10:51 GMT -5
Crock Pot Christmas Crack Recipe | Crock Pot Candy www.youtube.com/watch?v=Qr7hMwlGjhc"Crock pot candy recipe that is super addictive! This Christmas dessert is easy to make in your slow cooker and requires minimal effort. A perfect holiday food gift idea - who doesn't love homemade Christmas candy?"
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sissurf
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Ah.. to be so in love!
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Post by sissurf on Dec 20, 2018 15:09:22 GMT -5
I'm sure no one is peeking in here to steal our recipes, right?
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timothyu
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Post by timothyu on Dec 20, 2018 15:25:08 GMT -5
Pride cometh before an Instant Pot
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Post by flyboyut on Dec 20, 2018 16:47:54 GMT -5
I would put the recipe for Cardiac Care Road Kill Chili in here but I'm a feared that them libs from back east couldn't handle real chili.....
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Post by Interesting on Dec 20, 2018 18:02:09 GMT -5
So are you idolizing an instant pot in the religion forums, or was this post misplaced and should be in the cooking forums?
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timothyu
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Post by timothyu on Dec 20, 2018 18:46:01 GMT -5
Nope
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timothyu
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Post by timothyu on Dec 21, 2018 13:43:50 GMT -5
Instant Pot expanding appliances ...link
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sissurf
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Ah.. to be so in love!
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Post by sissurf on Dec 21, 2018 15:00:58 GMT -5
Is that the same one that's a pressure cooker also, Tim?
So it's sold in America also?
By the way, nice to see you branching out flyboy. Post that Chili if you dare flyboy. I want to see if you can out beat my chili.
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timothyu
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Post by timothyu on Dec 21, 2018 15:46:58 GMT -5
That's the main purpose, yes.
Also Yes.
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sissurf
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Post by sissurf on Jan 11, 2019 18:42:16 GMT -5
Slow Cooker Coconut Curry Chicken
Ingredients
1 Slow Cooker Veggie Kit
Kosher salt and freshly ground pepper
2 tbsp canola oil
2 lb boneless, skinless chicken thighs
1 jar Stonewall Kitchen Coconut Curry Simmering Sauce
1 c water or chicken stock
1 box Near East Rice Pilaf, cooked to package directions
Fresh cilantro, chopped
Slow Cooker Veggie Kit:
2 red potatoes, cubed
1 white onion, cubed
3 celery spears, cubed
1 c. baby peeled carrots
1 c. baby bella mushrooms, quartered
4 Bay Leaves
Directions
Place veggie kit in slow cooker and turn heat to high. Season with salt and pepper, to taste.
Heat oil in large sauté pan over medium high heat until it shimmers, about 5 minutes. If oil begins to smoke, remove from heat to cool down slightly. Season chicken thighs with salt and pepper, to taste. Add chicken to pan and sear until they are a golden brown on all sides, about 5-6 minutes per side. Transfer the chicken and any juices to slow cooker on top of veggies.
Pour jar of simmering sauce and 1 c water or chicken stock over the chicken and vegetables. Cover and cook on low 3-4 hours or high for 1 ½-2 ½ hours, or until chicken pulls apart easily and vegetables are fork tender.
Meanwhile, cook rice pilaf to package instructions.
To serve, discard bay leaf. Spoon chicken and veggie mixture over prepared rice pilaf. Garnish with cilantro, if desired.
www.thefreshmarket.com/inspiration/recipe-and-ideas/slow-cooker-coconut-curry-chicken
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