The rice explodes with the sudden drop in pressure at the end, resulting in a very thick, porridge-like consistency. And it is very good on a cold winter’s day.
This is a favorite that we also do in the instant pot, but on the slow cook setting. In my opinion, chicken breasts do much better on slow cook than pressure cook, but thighs are fine on either. It is still “quick” in that 20 minutes of work spread over time results in an easy weekday dinner.
The night before, dice some onions and take the chicken breasts out of the freezer to thaw in the fridge. The morning of, saute the onions in the instant pot, drop the chicken on top with a generous amount of taco seasoning, maybe some diced tomatoes or salsa, whatever is on hand. Set it to slow cook on low, and then come back at dinner time. As @snowthx says, use a hand mixer to shred the chicken right in the instant pot.
A few optional steps: before shredding the chicken, make a slurry with some of the liquid in the instant pot and some corn starch, then add it back before shredding to thicken the liquid; sear the thawed chicken ahead of time to get some Maillard action going; crush and grind chili de ristra or other preferred dried chili to the mix.
Below is the recipe I use for taco seasoning. I just copied it off the web someplace. Mixing it myself makes it about 5% the cost of packaged taco seasoning. I’ll mix enough to fill a small spice jar, and then it is available for quick use.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
+1 for doing your own seasoning mix - soo much better than anything packaged, and you can adjust anything to your own tastes, particularly the salt - packaged seasonings are usually WAY too salty.
Try Amazon. I got one and it didn’t fit. Turns out my original Instant Pot was a Costco exclusive and it proprietary vent. I contacted Instant Pot directly and they sent me a new one, one time only. I eventually bought a non Costco model so I could replace things.
Pinto beans and all dried, unsoaked beans in general get 42 minutes + 20 min natural release at my house, I am something like 20ft above sea level or something like that. I use the instant pot almost every day but not really for “recipes” - I pre-prep beans, brown rice, lentils, oatmeal all separately and store in the fridge then mix and microwave for actual meals.
The ‘Pro’ version has a different valve that I can’t find anywhere. Thanks though.
I did try one that looked similar enough on Amazon and it also didn’t fit. While I got my Instant Pot directly from their store front when I contacted them they were less than helpful. (that was over a year ago) Maybe it depends on who receives my help ticket and I should try again.
I make Instant Pot risottos, usually with chicken or butternut squash, or sometimes both. If using chicken, it gets cubed and then sauteed until slightly browned, then removed and next the mushrooms and onions (and sometimes chopped celery or bell peppers or grated carrots) are sauteed. Once these ingredients are done, everything goes back in the pot with the uncooked risotto rice, chicken or vegetable stock and spices. Next is 10 minutes on pressure cook, about 10 minutes of unattended cooling until the pressure lock releases, then grated cheese is added. There are several good recipes online, mine is based on these and adapted depending on what extra veggies happen to be laying around.
I found that this page is good for identifying each model so you can order parts.
Sorry it took me so long to reply. I was stuck at work all day.
Burgers are easy and extremely juicy. Along with your ingredients, you need a trivet and some foil.
Fix the burger patties however you like them. Make them bigger than you think you need to (3" - 4" across and about an inch thick) because they’ll shrink as they cook. Wrap each patty in its own foil pocket, sealing tightly.
Place the trivet in the bottom of the cooker and pour in 1 cup of water. Stack the burgers on the trivet, seal the lid, and cook on high 14 to 18 minutes, depending on size and pinkness preference. Quick release the pot, grab your tongs, and serve the burgers. They will drip quite a bit so be careful.
I assume I need a trivet of some sort to cook many things since one didn’t come with it. Are there different types for basic cooking? It looks like they have ones just for hard boiled eggs, that sounds like a must have.
My pot came with a trivet but I went on Amazon and found an Instant Pot accessories kit that has a silicone trivet, extra seals, tongs, and an egg bites pan.
This kit looks even better.
Huh. I take it you don’t especially like the brown bits on the edge of a burger. It doesn’t seem like you’d get a maillard reaction at all with that method.
They do turn brown. They don’t turn crunchy.
I was looking that that exact kit last night. Not sure why they include some of those generic kitchen accessories (60 doilies?!) but it has all the things I want.
To serve your burgers on, of course!
The crispy bits at the edges is my favorite part. (I sometimes eat a plain burger, with no bun and no condiments, if the burgers are good enough.) Different strokes for different folks.
That being said, flipping in the bottom of the pot would be a little awkward, but you could saute burgers there, and the pot would catch most of the mess so you wouldn’t have to clean grease splatters off your counter.
I just got a 4 quart Rio. Does anyone have any tips for getting the float valve back in place? The rubber plug so tight.
Open YouTube and search for Pressure Luck. I have tried a dozen of his recipes and they have all turned out delicious