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Tuesday, December 26, 2017

Instant Pot Facts and Tips

My first Instant Pot, will this be a trend, or a fast burn out trend?

Look what I got for Christmas, YES it is an Instant Pot, I have joined the Instant pot craze.
There are lots of groups on Facebook for helpful, and not so helpful tips, recipes, facts and fictions for your Instant Pot.


**I think one thing that is so confusing is the NPR, different models have different buttons too, yesterday I kept trying to figure out what high pressure was, it's not on my model. The natural pressure release  means to leave the pressure valve in the middle and not push it to the left or right, let it release the pressure more slowly, best when cooking meats. 

The instructions in the manual can be overwhelming really, and most people don't want to read them.Please take the time to.  Lots and lots of recipes to go through and sort out for sure. Many recipes are not to our taste buds so it's going to be awhile before I have a well liked recipe collections just need to take precautions with this machine as it can burn you.


Helpful cooking time chart

So the first thing I did was YES, read the manual
Then I joined several facebook groups and found Pages for info
Second thing I did was make Mac & Cheese
here is my recipe and it turned out cheesy good


Mac and Cheese
serves 6-10

INGREDIENTS
Olive Oil Spray
 4 cups water
 1 lb pasta (small elbow macaroni)
 2 tbsp butter (salted)
 1 tsp salt
 1 tsp ground mustard
 1 can evaporated milk (12 oz.)
 1 cup mild yellow cheddar cheese (shredded)
 ½ cup swiss cheese (shredded)
 1 cup velveeta cheese (cubed)
 ½ cup colby cheese (shredded)


DIRECTIONS
First lightly spray your pot with a Pam type spray, I use Olive Oil spray
Add the water, pasta, salt and butter to the Instant Pot and give everything a gentle stir.

Set the Instant Pot to 2 minutes High Pressure.or for newer pots use the egg button and change time to 2

While the pasta cooks, shred the cheeses, cube the velveeta

Once cooking has completed, allow for a 2 minute NPR (Natural Pressure Release). This will let the pasta continue cooking while any foam that built up inside the pot settles. This helps prevent a mess when releasing the pressure.

After the 2 minute NPR has completed, do a slow and controlled pressure release. This can be done by giving the pressure release valve a half turn instead of opening it up all the way. Once the pressure has been released and the float valve has dropped, carefully open your pot and add the remaining ingredients.

Add the evaporated milk to the pasta and mix.

Add the ground mustard and shredded cheeses. Mix all the ingredients into the pasta until all the cheese melts.
After stirring a few, I close the lid and set it for 1 minute on eggs and leave it till ready to serve, it really melts the hard cheeses this way.

NOTES

You can use this mac and cheese as a base for other meals as well. Add some tuna and peas and you’ve got Tuna Mac. Add chicken, cubed ham, diced tomatoes, crab, really so many things you can add to it! Also top bacon bits! It adds the perfect finishing touch!
*&*&*&*&*

Why Wont My Instant Pot Come To Pressure?


  1. This recipe like many calls for a creamy, thick sauce that coats the potatoes. Because of the nature of pressure cooking, sauces that are too thick will end up scorching on the bottom and not allow the liquid to boil enough to create that steam needed to pressurize the pot.
  1. The best solution for this is to cook your thicker sauces inside a dish, resting on top of the trivet with the water underneath. This will allow your instant pot to come to pressure efficiently and your potatoes will be tender without a huge mess on the bottom of your pot.
  1. I use my 8 inch round cake pan that is about 2 inches high on the sides and it fit perfectly inside my 8 quart Instant Pot. If you have a smaller Instant Pot, you’ll want to use a 7 inch round, with 3 inch sides. You can find one here on Amazon for pretty cheap.





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