Food Cooking with an instant pot (4 Viewers)

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St. Widge said:
Yes. I cut the tenderloin into 1 to 2 inch pieces and then brown them for about 8 minutes in two batches. Then I put them in some liquid on high pressure for 35 minutes and let it naturally release (calm down Zeetes) for 20 minutes. It pulls apart easily with some pulled pork claws.
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Asking for Zeetes..

So you pull on the tenderloin until it naturally releases?
 
Brad Mojo said:
Now I have an automatic feed pellet smoker that doesn't require constant attention.
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Weber Smokey Mountain is just as pain free for me. Load up coals, throw in some wood chunks and I can get 10 hours pretty easily with the most work necessary as opening, closing a vent once in a while

This thing requires very little attention.

As opposed to smoking on my Weber kettle, which was a constant battle with temperature and wind and heat.

I absolutely love it. First day, I did chicken and pork and still had hours of heat and threw sausage on there for 5 more hours on lower heat (190-200) and it was done.

The difference in smoking quality of life and the painlessness is so beneficial in investing in a device that allows you to do so.
 
Home made Mac n cheese in the instapot is the bomb! Use just about any pasta (cook that first, then add evaporated milk, cheese, parmesan cheese....done. Don't use the mustard powder.

clean up requires some soaking.
 
Oye said:
Weber Smokey Mountain is just as pain free for me. Load up coals, throw in some wood chunks and I can get 10 hours pretty easily with the most work necessary as opening, closing a vent once in a while

This thing requires very little attention.

As opposed to smoking on my Weber kettle, which was a constant battle with temperature and wind and heat.

I absolutely love it. First day, I did chicken and pork and still had hours of heat and threw sausage on there for 5 more hours on lower heat (190-200) and it was done.

The difference in smoking quality of life and the painlessness is so beneficial in investing in a device that allows you to do so.
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I like being able to run a pork shoulder or brisket overnight while I sleep, yet the smoke keeps being added automatically.
 
Put 4 boneless chicken breasts in the pot with half of a bottle of your favorite buffalo wing sauce. Pressure cook for 15 minutes and slow realest for 10 minutes . Shred chicken ( I use a Hand mixer). Serve on buns or as is. Easy peasy and kids absolutely love it
 
guidomerkinsrules said:
does anyone have a combo instapot/air fryer?
recommend?
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I have the Mealthy Pot version of the Instant Pot (it's two words) - basically the same thing. I also have the Crisplid (https://mealthy.com/products/mealthy-crisplid) which converts it into an airfryer.

It does OK - the main problem is it just cooks on one side (it's basically a heat lamp with a fan) so you have to flip whatever you are cooking halfway through. Since you can only air fry in a single layer, it really reduces the volume of food you can cook at a time.

If I was going to air fry frequently or do a lot of volume, I would definitely want a second unit (heh), but for the limited amount of use it gets, it's OK for now.
 
Rickboy said:
We only discovered, a few days ago, that this attachment existed. Can't wait to try it out on wings..
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Like I mentioned above, it works, but i think I can only do about 8 wings (wing pieces) at a time in my 6qt. 12 min a side at 400, so 24 minutes 8 pieces, and then longer if you want to set the sauce in the oven. It's more efficient and basically the same thing to do them on a baking rack in the oven on convection.

Tip - toss in baking powder (in addition to your seasonings) and air dry in the fridge (if you have time) to get the skin to crisp up nicely.
 
Instant Pots and air fryers are new to me. I wouldn't know where to start or how to use them.
 
For some things I really like mine. Anything I do with dry beans is always a good thing to have. Taking meat to a shedding point ( or for those of you who prefer getting it so I can pull my meat) is also great. But anything that doesn’t take long already nah, it’s not worth it.

I’d try ribs in it, but a lot of what I like about ribs is the time commitment. And right now I have all sorts of time.
 

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