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I just picked up an Instant Pot on clearance.

Does anyone else use one or have tips on pressure cooking?
The book is a bit confusing to me, listing pressurized cooking times for meat as per pound, even stew meat.
I saw information on line that lists chunks of meat are to be cooked a certain time only, not also by the weight.

I hope it's not another useless gadget.
I bought it for my son, as he's showing interest in cooking and tired of eating out, but has little time. (Like most of us).

thanks in advance,
nag
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Just found an Instant Pot site with videos, hopefully that will help.

nag
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Just google things like "instant pot beef stew," "instsnt pot carnitas," "instant pot vegetable soup," etc.

Here's a site I like with good recipes for instant pot:

https://nomnompaleo.com/post/125878339293/my-top-paleo-press...
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I have an instant pot.

It's great for (whole) squash - esp spaghetti squash.

I use it primarily for chicken - fresh or frozen- not recipes, just suggestions..

Chicken, salt/pepper/ 1 chopped onion/potatoes or carrots if desired

@ 1/2- 1 cup of sauce -of- choice:
teriyaki/soy
bbq
rotel
salsa (of any kind, red, green, garlic, mango...)
what-ever

set manual for about 20 minutes, natural pressure release.
Cut or shred.

sometimes I add rice & 1-1/2x that quantity of water, usually the rice cooks appropriately.

peace & instant pots
t
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Thank you both -
alstro and tconi

The website is neat and knowing I can 'wing' it with
just food in this contraption is great.

I'm sure there's a learning curve.

nag
happy 2020 - let's hope for a better year
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The main thing is it cooks faster because the pressure raises the boiling point of water.
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If you've been adding commercial canned/boxed chicken broth to soups/stews/etc, just try making homemade chicken broth in your Instant Pot. You won't want to go back!

I tend to throw a chicken carcass--like a roast or rotisserie chicken with not much meat left on the bones, half an onion, couple celery ribs, couple carrots, a garlic clove, a bay leaf, a few peppercorns and a splash of vinegar or lemon juice (supposedly leaches more minerals from the bones) into the IP for 60-120 minutes. If planning to use for Asian dishes, I might add a few slices of ginger root, a star anise seed pod and some coriander seeds.
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Homemade chicken broth sounds heavenly.
I don't like the boxed stuff at all and it's expensive.

nag
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I'll be trying this out myself -
who knows, maybe my son won't get it after all.

nag
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Homemade chicken broth sounds heavenly.

instantPot broth is nice- just save bones in the freezer, from whatever you cook,
along with vegetables that may be questionable :- )
and make broth at your leisure.

peace & broth
t
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