ITT: Everything Instant Pots

Discussion in 'Totally Off-Topic' started by brees6221, May 9, 2017.

  1. brees6221

    brees6221

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  2. MooseLang

    MooseLang

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    Jul 23, 2014
    Location:
    Easton, MD

    This is my go-to chili recipe:

    https://www.pressurecookrecipes.com/instant-pot-chili/

    The "umami" sauce really adds a dimension to it that you don't find in other chilis.

    I substitute cubed chuck roast for ground beef, and add extra spice (jalapeños, Sriracha) and a little extra chili powder to mine.

    Highly recommend it.
     
  3. mixed_master7

    mixed_master7

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    Fort Morgan, CO
    Damn, I thought this was another SPO thread. :oops:
     
  4. Frank

    Frank

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    A boy can dream...
     
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  5. natejohnson

    natejohnson

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    Vermont
    Recipe looks good. I use marmite, fish sauce, and worcestershire sauce to help build umami, and it really helps make the chili have a deep flavor.
     
  6. steimie

    steimie

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    Michigan
  7. MordorMongo

    MordorMongo

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    Apr 10, 2013
    Yeah that extra s really changes things.
     
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  8. Frank

    Frank

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    Who knew grammar could be so complicated?
     
  9. PHBoiler

    PHBoiler

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    Geneva, IL
    I got one of these for my birthday a few weeks ago. Haven't really had time to experiment much yet. I've used it once but it did the job and saved me a ton of time. I smoked some thick beef short ribs for about 3.5 hours, then I plopped them in the instant pot with a little water and bbq sauce. They already had plenty of smoke so it saved me all the time of bringing the temperature up on those ribs. Something to think about whenever you're doing something like that.

    I think I'll do the same thing with a pork butt soon enough whenever I want to make sandwiches next.

    I think once I get the hang of this thing and stock the pantry properly I'll be able to really save some time on weeknight meals in the cold weather months. As far as weekends go, I think I'll probably stick with what I've always done because I don't really need to save the time.
     
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  10. lurchingbeast

    lurchingbeast

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  11. PHBoiler

    PHBoiler

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    Dec 12, 2013
    Location:
    Geneva, IL
    Did spare ribs on Sunday. 25 minutes then grilled them with honey and dry rub. Used apple cider in the instant pot. Pressure cooked small sweet potatoes afterward that were done before grilling the ribs off. Solid in under an hour.
     
  12. lurchingbeast

    lurchingbeast

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    Apr 11, 2013
    I did this over the weekend. I underestimated how fast this fucking thing sautees. Turned out alright but even with extra chili powder and a bunch more jalapeno, it had very little heat. I really dig the umami flavor though. I want to try it again but increase the spice significantly.
     
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  13. boogercrack

    boogercrack

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    Apr 10, 2013
    Location:
    TX
    I dig ur umami flavor
     
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  14. MooseLang

    MooseLang

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    Jul 23, 2014
    Location:
    Easton, MD
    The best batch I have made is when I made some chili powder using AB's method:

    http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe-1943055

    It didn't make it spicier (heat-wise), but the flavor was so much better.

    Edit: If I wasn't also cooking this for my wife and toddler, I'd be adding a couple habaneros or something for some real heat.
     
    Last edited: Nov 8, 2017
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  15. FATSH1TTY

    FATSH1TTY

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    Feb 26, 2017
    Location:
    Georgia
    We’ve made pasta fagoli and some shredded chicken chili taco with some cilantro rice all in the same pot( separately though) and it was damn good and easy.

    Not my favorite mode of cooking but beats on most shit during the busy week.
     
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  16. lurchingbeast

    lurchingbeast

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    Apr 11, 2013
  17. stupac2

    stupac2

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  18. boogercrack

    boogercrack

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    Location:
    TX

    Eyeroll.gif
     
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  19. stupac2

    stupac2

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    Oakland, CA
    I only endorse the recipe, not the commentary. (I don't think I'd even read that, although I've certainly never made/eaten porridge.)
     
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  20. steimie

    steimie

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    Apr 11, 2013
    Location:
    Michigan
    If you're looking to speed up the process on your mashed taters for Thanksgiving, steam those bad boys in the instant pot in a fraction of the time it takes to boil them.