Instant pot?

[hally]

I just made chili from cubed beef rather than chopped. Don't ask for my recipe cause I don't follow one, but bottom line after adding everything I did 30 mins pressure and it's as tender as if it had cooked 2.5 to 3 hours.

[The Turtle Whisperer]

How was the liquid level?

That's my only criticism so far.. lots of things are more "wet" than i like.   

[hally]

How was the liquid level?

That's my only criticism so far.. lots of things are more "wet" than i like.   

I used a 14.5 oz can of diced tomatoes and about 3/4 small can if pumpkin puree, and maybe a quarter cup of coffee. Meat started out as 1.5 pounds before browning. Liquid was fine. However for chili if it was too loose I would finish with some masa harina (or grits would work as well) but didn't need to.
I have added pumpkin to black bean soup. It adds some nutrients and you don't even know it's there. Had a can that the date was just past and wanted to use it up so in it went.

[The Turtle Whisperer]

I will probably try  a chili just to see. 

I like to simmer and reduce to thicken. 

[Ice Cream]

I made yogurt with a (store bought) Greek yogurt starter over the weekend, and it's the most solid yogurt I have ever made...  I was rereading some posts here, and they advise not to use Greek.

[merigayle]

I've almost always used Greek yogurt.

[radial]

I've almost always used Greek yogurt.

Me too.  Greek yogurt is just regular yogurt with more of the whey strained out.  No reason why it wouldn't work just fine.  The key to a good starter isn't how much whey it contains.  The key is whether it has a live and active culture of the critters that convert milk to yogurt during the fermentation process. 

[Run Amok]

I made yogurt with a (store bought) Greek yogurt starter over the weekend, and it's the most solid yogurt I have ever made...  I was rereading some posts here, and they advise not to use Greek.

I had read somewhere a long time ago not to use greek yogurt and that the stuff with the strongest culture was cheapo Yoplait or whatever. I say go with what works!

[Ice Cream]

I had read somewhere a long time ago not to use greek yogurt and that the stuff with the strongest culture was cheapo Yoplait or whatever. I say go with what works!

That is what I was referring to.  Never really believed it, but don;t usually buy Greek as a starter, since it's more $$.

[radial]

I haven't tried it, but I hear the whey you drain off in the course of making yogurt works just fine as a starter for the next batch.  It keeps in the fridge for 3 or 4 weeks.

[Ice Cream]

I haven't tried it, but I hear the whey you drain off in the course of making yogurt works just fine as a starter for the next batch.  It keeps in the fridge for 3 or 4 weeks.

That is probably true. 

[Coyzmum]

Can someone give me their instructions for baking potatoes?  I made some last night.  I googled instructions, but I had to do 12 minutes twice and then had to microwave at the end.  I did four baking potatoes, not huge, but decent size.  I'm just curious if there is a foolproof way to do in IP.  I bought one too.  So far, have only done roast and the potatoes last night.  My DH said if potatoes can be done it in quickly, it will be worth it. 

[Run Amok]

Were they cold? (ie were they in the fridge) And how big were they?

[Coyzmum]

They were not cold.  I would say they were average baking potatoes size.  I could get four of them on the steamer thing, but it was crowded.  I don't know weight exactly.  I forgot to poke holes in them (as one site suggested). I did not want them cut as we were eating them as baked potatoes with steak.  I put water in the bottom and did 12 minutes and had to do again.  I'm still learning this thing, and I know meri posted about sweet potatoes, and I was hoping someone had a suggestion for time on these.  I used manual, but remembered later that one of the sites mentioned the steam option (or I could be confusing that with something else I read).  It's not good to tell your DH, sure I can do the potatoes when you start the grill without knowing what I was doing. 

[Run Amok]

Potatoes are dependant on size,  i find. For baking sized russets, I'd probably start with 20 minutes and go from there. I usually cut standard cooking times in half as a starting place,  but it's usually pretty accurate for me.

I did Yukon golds over the holidays and they took 12 minutes so, it doesn't surprise me russets took longer.

[Coyzmum]

Do you prick your potatoes before using the IP?  Twenty minutes will still be a good time.  I know it's a learning/testing process.  I doubt I will get as much use out of it as some of you, but I still think I will like it.  I just need to re-read threads and check out some of the recipe sites. 

[Chasing Amy]

IP fail - the slow cooker setting turns everything into watery, flavorless mush just like a crockpot. 

[merigayle]

I have never used the slow cooker feature.

As far as potatoes, yes it depends on the type and size. I am surprised 10-15 minutes HP was not enough. We usually do small potatoes and those are 4 minutes. Sweet potatoes around 13-16 depending on the size. White potatoes is what we usually eat and they are 10-15 size wise. Do not think I have ever poked holes in them. Did it actually come to pressure?

[OldBaldHippie]

I did four Yukon gold the other day for ten minutes and natural release and they were just right...


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[Run Amok]

I never use the slow cooker.  Only the pressure setting.