No. This is because you can not verify that the pressure remained consistent the entire time. For example, to can low-acid foods and meat you need to first determine your elevation. In the area on KS I live in over 2,000 ft above seal level. As such, I have to pressure can at 15 psi for the entire time the recipe …
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No. This is because you can not verify that the pressure remained consistent the entire time. For example, to can low-acid foods and meat you need to first determine your elevation. In the area on KS I live in over 2,000 ft above seal level. As such, I have to pressure can at 15 psi for the entire time the recipe calls for, and if the pressure drops below 15 psi the I have to start the time over once I get it back to 15 psi. If these guidelines are not followed, there is a significant risk that botulism spores are not destroyed. Home canning is both a science and an art, but do it wrong and you can kill someone.
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No. This is because you can not verify that the pressure remained consistent the entire time. For example, to can low-acid foods and meat you need to first determine your elevation. In the area on KS I live in over 2,000 ft above seal level. As such, I have to pressure can at 15 psi for the entire time the recipe calls for, and if the pressure drops below 15 psi the I have to start the time over once I get it back to 15 psi. If these guidelines are not followed, there is a significant risk that botulism spores are not destroyed. Home canning is both a science and an art, but do it wrong and you can kill someone.
Beef Burgundy (Beef Bourguignon) ★★★★★ Meat, Pressure Cooker, Soup, Stew…
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Beef Burgundy (Beef Bourguignon) ★★★★★ Meat, Pressure Cooker, Soup, Stew Prep 10 mins ∙ Cook 2 hrs 20 mins ∙ Makes 6 ∙
INGREDIENTS: 2 Tbsp oil 3 lb roast, lean, 2" cubes, or use stew meat 2 Tbsp flour 1 tsp salt ¼ tsp black pepper 1 Tbsp butter 3 cup red wine 2 cup beef stock, optional 2 cup mushrooms, chopped, sautéed 1 med onion, quartered 2 Tbsp tomato paste 1 tsp fresh thyme 2-4 carrots, peeled, chop 2-4 celery, de-veined, chop DIRECTIONS: Drizzle oil (not butter at this point; needs to be oil) into a glazing pan over medium heat. Note: the entire recipe can easily be accomplished in the single pot of the pressure cooker, if desired. Add beef and brown thoroughly on all sides; THROUGHLY... all sides, but careful not to burn. Remove beef and place in bowl of flour, salt, and pepper mixture, and toss to coat; coat it good. Return the coated meat to the glazing pan over medium heat, adding a little butter too. Turn meat occasionally until browned well. All of this browning is going to mostly come off the meat as it cooks, but it is very important, as it adds lots of flavor into the au jus. If this is going into the Pressure Cooker, now is the time to transfer the meat, and any juices to the Pressure Cooker Pot. Use a little wine to deglaze the glazing pan, then transfer that wine into the Pressure Cooker Pot, along with any leftover flour mixture too; acts as thickener. Combine the beef stock and a cup of wine with the beef cubes and tomato paste in the Pressure Cooker pot. Pressure cook on high for 15 minutes, then Quick Release. Sauté mushrooms in a bit of butter, worsteshire, and soy sauce to desired doneness. Add the mushrooms to the Pressure Cooker Pot, along with onion, and any optional ingredients like carrots and celery. Use the wine to deglaze all of the sautéing pans that were used, scrape them a bit with a soft spatula, then pour that deglazing wine into the Pressure Cooker Pot too. Pour remaining red wine into the Pot until meat is covered by about 1". If adding optional ingredients, additional stock or wine may also be added to turn the whole thing into stew. It's okay if it begins to look more like stew than "Beef Burgundy." It can still be used in the same ways; over noodles, rice, etc., but also serves up just as well as stew. Don't worry about messing it up; just be sure to taste and smell as it turns into a one-time, one-off, best-ever dish. Pressure Cook an additional 15 minutes, and allow to Release Natural for about 15 minutes before manually releasing remaining pressure. Pressure Cook a total of 30 minutes; high pressure, natural release. -or- Cover Pot and Roast in 325°F oven for 2 hours... -or- at 275°F for 3 hours -or- Simmer on low on Stove Top for 2-3 hours -or- Slow Cook for 6 hours, on low NOTE: Traditionally served over noodles, but rice works well too.
Sent from Paprika Recipe Manager
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Beef Burgundy (Beef Bourguignon) ★★★★★ Meat, Pressure Cooker, Soup, Stew Prep 10 mins ∙ Cook 2 hrs 20 mins ∙ Makes 6 ∙
INGREDIENTS: 2 Tbsp oil 3 lb roast, lean, 2" cubes, or use stew meat 2 Tbsp flour 1 tsp salt ¼ tsp black pepper 1 Tbsp butter 3 cup red wine 2 cup beef stock, optional 2 cup mushrooms, chopped, sautéed 1 med onion, quartered 2 Tbsp tomato paste 1 tsp fresh thyme 2-4 carrots, peeled, chop 2-4 celery, de-veined, chop DIRECTIONS: Drizzle oil (not butter at this point; needs to be oil) into a glazing pan over medium heat. Note: the entire recipe can easily be accomplished in the single pot of the pressure cooker, if desired. Add beef and brown thoroughly on all sides; THROUGHLY... all sides, but careful not to burn. Remove beef and place in bowl of flour, salt, and pepper mixture, and toss to coat; coat it good. Return the coated meat to the glazing pan over medium heat, adding a little butter too. Turn meat occasionally until browned well. All of this browning is going to mostly come off the meat as it cooks, but it is very important, as it adds lots of flavor into the au jus. If this is going into the Pressure Cooker, now is the time to transfer the meat, and any juices to the Pressure Cooker Pot. Use a little wine to deglaze the glazing pan, then transfer that wine into the Pressure Cooker Pot, along with any leftover flour mixture too; acts as thickener. Combine the beef stock and a cup of wine with the beef cubes and tomato paste in the Pressure Cooker pot. Pressure cook on high for 15 minutes, then Quick Release. Sauté mushrooms in a bit of butter, worsteshire, and soy sauce to desired doneness. Add the mushrooms to the Pressure Cooker Pot, along with onion, and any optional ingredients like carrots and celery. Use the wine to deglaze all of the sautéing pans that were used, scrape them a bit with a soft spatula, then pour that deglazing wine into the Pressure Cooker Pot too. Pour remaining red wine into the Pot until meat is covered by about 1". If adding optional ingredients, additional stock or wine may also be added to turn the whole thing into stew. It's okay if it begins to look more like stew than "Beef Burgundy." It can still be used in the same ways; over noodles, rice, etc., but also serves up just as well as stew. Don't worry about messing it up; just be sure to taste and smell as it turns into a one-time, one-off, best-ever dish. Pressure Cook an additional 15 minutes, and allow to Release Natural for about 15 minutes before manually releasing remaining pressure. Pressure Cook a total of 30 minutes; high pressure, natural release. -or- Cover Pot and Roast in 325°F oven for 2 hours... -or- at 275°F for 3 hours -or- Simmer on low on Stove Top for 2-3 hours -or- Slow Cook for 6 hours, on low NOTE: Traditionally served over noodles, but rice works well too.
The cooking pot itself is stainless steel, and very easy to clean. There are two normal ways for your reference.
1. After cooking, you could place stainless steel inner pot in sink and fill with soapy water, then clean by hand last after cleaning up the kitchen, a simple swish swish with a clean sponge or brush is al…
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The cooking pot itself is stainless steel, and very easy to clean. There are two normal ways for your reference.
1. After cooking, you could place stainless steel inner pot in sink and fill with soapy water, then clean by hand last after cleaning up the kitchen, a simple swish swish with a clean sponge or brush is all it takes. This way will be more easier.
2. You could cook with at least 1/2 c water in it, preferably 2c. Then clean by hand after the water become cold.
3. Hint, if you do burn something on the bottom or get a sticky mess, you could soak inner pots with a couple tablespoons of baking soda and hot water over night will often lift whatever has been stuck. One can increase the amt of baking soda for a second soak if needed.
Hope our answer will help you.
Thank you.
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The cooking pot itself is stainless steel, and very easy to clean. There are two normal ways for your reference.
1. After cooking, you could place stainless steel inner pot in sink and fill with soapy water, then clean by hand last after cleaning up the kitchen, a simple swish swish with a clean sponge or brush is all it takes. This way will be more easier.
2. You could cook with at least 1/2 c water in it, preferably 2c. Then clean by hand after the water become cold.
3. Hint, if you do burn something on the bottom or get a sticky mess, you could soak inner pots with a couple tablespoons of baking soda and hot water over night will often lift whatever has been stuck. One can increase the amt of baking soda for a second soak if needed.
Hope our answer will help you.
Thank you.
Yes, I have made yogurt using (canned culinary) coconut milk with great results using the instructions for regular milk. I add agar agar as a thickener. Enjoy!
I ended up ordering the two pack silicone ring after making soups that contain Indian spices that made the ring smell awful. I use one of the new rings for things like yogurt and oatmeal and the original smelly spice ring for all savory foods. Which leave me with one new spare ring I have stored away for later.
As the owner of many a rice cooker over the years, I find that there is a learning curve on white rice in the instant pot duo....I use the manual setting and use a bain marie rather than the rice setting. I think you will find the rice a tad moister than in the rice cooker...... That being said, the convenience and ti…
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As the owner of many a rice cooker over the years, I find that there is a learning curve on white rice in the instant pot duo....I use the manual setting and use a bain marie rather than the rice setting. I think you will find the rice a tad moister than in the rice cooker...... That being said, the convenience and time saving of the instant pot has relegated my rice cooker to a storage cabinet. Just letting you know that you will have to experiment with the water levels to get the perfect texture you want. A good place to start is hip pressure cooking the bain marie rice method http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/
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As the owner of many a rice cooker over the years, I find that there is a learning curve on white rice in the instant pot duo....I use the manual setting and use a bain marie rather than the rice setting. I think you will find the rice a tad moister than in the rice cooker...... That being said, the convenience and time saving of the instant pot has relegated my rice cooker to a storage cabinet. Just letting you know that you will have to experiment with the water levels to get the perfect texture you want. A good place to start is hip pressure cooking the bain marie rice method http://www.hippressurecooking.com/easy-pressure-cooker-steamed-rice/
Yes you can but only certain shapes. I do it all the time. It is not done in the traditional way but rather the pasta cooks in the sauce you build with just enough water added to barely cover the pasta. I've also cooked macaroni where the pasta was covered with salted water and no sauce. (oil added to water to p…
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Yes you can but only certain shapes. I do it all the time. It is not done in the traditional way but rather the pasta cooks in the sauce you build with just enough water added to barely cover the pasta. I've also cooked macaroni where the pasta was covered with salted water and no sauce. (oil added to water to prevent foaming) See "dad cooks dinner" "Pressure Cooker Mac and Cheese" (dadcooksdinner....) If you google "Pressure Cooker Pasta Casserole! A cheesy, Meaty, Mess!" you will see a recipe I have made a couple times in the Instant Pot. It's an outstanding recipe resembling lasagna and it can be put together in no time. That recipe on that site is for a stove top pressure cooker, but I have had great success with the Instant Pot. If you try it, make sure you bring the pasta/sauce/water practically to a boil in saute' mode before you put the lid on to bring it to pressure or you could overheat the pot and the pot will beep with the "overheat" warning. Pre-heating to nearly boiling and then stirring right before putting lid on to bring to pressure speeds up bringing to pressure which means less time for high heat element to stay on and a decreased chance of scorching. For timing I do half the time on box MINUS one minute on LOW pressure. (so if pasta box says 8 minutes, that would be 4-1 or 3 minutes) If it's a bit runny and pasta is a bit underdone no worries because it will finish soaking up the liquid and you will have perfectly cooked al dante' pasta. Finish under broiler. That's a good recipe for teaching you how to cook pasta in the pressure cooker. There is a ton of useful information on the hip pressure cooking site as well as dad cooks dinner. Good luck! :)
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Yes you can but only certain shapes. I do it all the time. It is not done in the traditional way but rather the pasta cooks in the sauce you build with just enough water added to barely cover the pasta. I've also cooked macaroni where the pasta was covered with salted water and no sauce. (oil added to water to prevent foaming) See "dad cooks dinner" "Pressure Cooker Mac and Cheese" (dadcooksdinner....) If you google "Pressure Cooker Pasta Casserole! A cheesy, Meaty, Mess!" you will see a recipe I have made a couple times in the Instant Pot. It's an outstanding recipe resembling lasagna and it can be put together in no time. That recipe on that site is for a stove top pressure cooker, but I have had great success with the Instant Pot. If you try it, make sure you bring the pasta/sauce/water practically to a boil in saute' mode before you put the lid on to bring it to pressure or you could overheat the pot and the pot will beep with the "overheat" warning. Pre-heating to nearly boiling and then stirring right before putting lid on to bring to pressure speeds up bringing to pressure which means less time for high heat element to stay on and a decreased chance of scorching. For timing I do half the time on box MINUS one minute on LOW pressure. (so if pasta box says 8 minutes, that would be 4-1 or 3 minutes) If it's a bit runny and pasta is a bit underdone no worries because it will finish soaking up the liquid and you will have perfectly cooked al dante' pasta. Finish under broiler. That's a good recipe for teaching you how to cook pasta in the pressure cooker. There is a ton of useful information on the hip pressure cooking site as well as dad cooks dinner. Good luck! :)
No. The lid that comes with it is used with slow cooking mode. The lid is set on "vent" You can go to youtube and do a search for "How to use Instant Pot as a slow cooker" and there is an instructional video along with many others on how to use Instant Pot. The glass lid does come in handy for other uses such as if …
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No. The lid that comes with it is used with slow cooking mode. The lid is set on "vent" You can go to youtube and do a search for "How to use Instant Pot as a slow cooker" and there is an instructional video along with many others on how to use Instant Pot. The glass lid does come in handy for other uses such as if you have more than one pot and you want to keep one dish warm while preparing a side, or also for storing leftovers in fridge. Also I use the lid in saute' mode to heat up the ingredients in the pot to hot before I place original lid on to bring to pressure, stirring occasionally. (comes to pressure more quickly if liquid is hot- chance of scorching on bottom degreased by pre-heating)
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No. The lid that comes with it is used with slow cooking mode. The lid is set on "vent" You can go to youtube and do a search for "How to use Instant Pot as a slow cooker" and there is an instructional video along with many others on how to use Instant Pot. The glass lid does come in handy for other uses such as if you have more than one pot and you want to keep one dish warm while preparing a side, or also for storing leftovers in fridge. Also I use the lid in saute' mode to heat up the ingredients in the pot to hot before I place original lid on to bring to pressure, stirring occasionally. (comes to pressure more quickly if liquid is hot- chance of scorching on bottom degreased by pre-heating)
