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Old 10-02-2018, 10:19 AM
 
Location: McAllen, TX
5,947 posts, read 5,502,596 times
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I was on the official Instant Pot Facebook group for a while but got off due to so many posts flooding my feed.

Check it out here, you don't even have to join if you don't want to.
https://www.facebook.com/groups/InstantPotCommunity/

Otherwise, there's no better source than google.
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Old 10-02-2018, 12:59 PM
 
Location: Southwest Washington State
30,585 posts, read 25,239,305 times
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Quote:
Originally Posted by gguerra View Post
I was on the official Instant Pot Facebook group for a while but got off due to so many posts flooding my feed.

Check it out here, you don't even have to join if you don't want to.
https://www.facebook.com/groups/InstantPotCommunity/

Otherwise, there's no better source than google.
Yes, and there are quite a few YouTube videos available as well.
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Old 10-09-2018, 11:08 AM
 
Location: Southwest Washington State
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Default Turkey roast

Has anyone cooked a turkey roast—one of those boned and netted cylinders of white and dark meat—in the IP?

I did this last night, and while the roast is delicious, it has not held together well in slices. I timed it for 30 min normal pressure and let the pressure drop naturally which took over 15 min. I had attempted to brown it first, but the thick netting prevented a good browning. I might try popping it under the broiler next time after cooking. I cooked the roast on a trivet over sliced onions, garlic, and a few sacrificial mushrooms.

I used about 1 1/2 C of chicken broth.

I could find very little about turkey roasts, and much more about turkey breasts online. I wondered if any of you have cooked one of these before, and how it turned out, and how you did it.
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Old 10-10-2018, 11:46 AM
 
Location: McAllen, TX
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^^ The IP doesn't really lend itself to cooking a turkey roast IMO. The name itself "roast" is meant for just that, roasting. It's sort of like using a roaster oven to cook a turkey, it tastes wonderful and is super tender but it doesn't brown on the outside. So it all depends, if you don't care how it looks and only how it tastes it would work. Same applies to any other kind of roast.
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Old 10-11-2018, 10:10 AM
 
Location: Southwest Washington State
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Quote:
Originally Posted by gguerra View Post
^^ The IP doesn't really lend itself to cooking a turkey roast IMO. The name itself "roast" is meant for just that, roasting. It's sort of like using a roaster oven to cook a turkey, it tastes wonderful and is super tender but it doesn't brown on the outside. So it all depends, if you don't care how it looks and only how it tastes it would work. Same applies to any other kind of roast.
You make a good point. I’m not going to get a roast out of the IP. But I’d settle for being able to slice it for sandwiches.

The IP turkey was absolutely delicious though.
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Old 10-16-2018, 06:41 PM
 
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Pork ribs are very good in the instant pot. We cooked them and did not get to them right away, so that sat for about 45 minutes in the cooker after the cooking time. Very tender and flavorful. Tried a turkey roast and it was not as tender. I wondered if we had let it sit longer, if it would have been better.
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Old 10-16-2018, 09:48 PM
 
Location: Southwest Washington State
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Ribs are amazing out of the IP.
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Old 11-23-2018, 09:48 PM
 
Location: Southwest Washington State
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Creamy Potato and Leek Soup

1 T vegetable oil
1 T unsalted butter
3 leeks, white and pale green parts only, sliced crosswise
1 1/2 t salt
4 medium unpeeled potatoes, coarsely chopped
4 C salt-free chicken stock or broth
1/2 t white pepper, ground
1/2 C plain whole-milk yogurt
2 T chopped chives

1. Heat the IP on med heat, and add the oil and butter. Cook until the butter has melted. Stir in the leeks and salt and saute until the leeks have softened, stirring infrequently, about 5 minutes. Add the potatoes, stock, and pepper.

2. Close and lock the lid of the IP. Cook at high pressure for 8-9 minutes. When time is up, open the cooker with the quick release method.

3. Using an immersion blender, puree the soup in the cooker. If you wish to serve the soup cold, refrigerate. Whether serving it hot or cold, stir in the yogurt just before serving. Taste and season with more pepper if you wish. Sprinkle each serving with a few chopped chives.

----------------------------

Adapted from Hip Pressure Cooking: Fast, Fresh, and Flavorful by Laura D. A. Pazzaglia, c.2014.

I added a bay leaf and chopped garlic to this soup. I used my own homemade chicken broth. I used black pepper instead of white. I used the freeze dried chives, instead of fresh. I partially peeled the potatoes, rather than leaving them unpeeled. But the peels do add flavor to the soup.

I've made this twice and I liked it both times. I hope it warms you up this winter!
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Old 07-24-2019, 10:23 PM
 
Location: Southwest Washington State
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I cooked corn on the cob tonight in the IP.

Here is similar recipe to how I did it:

https://tastesbetterfromscratch.com/...rn-on-the-cob/

My recipe instructed me to cook for 4 minutes. Do a quick pressure release.

When you stack the corn in the pot, use a trivet to hold the corn above the water.

I used roughly 1 C of water

I will definitely do this for fresh corn from now on.
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Old 07-25-2019, 05:56 AM
 
Location: Bella Vista, Ark
77,771 posts, read 104,948,962 times
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I did a small (probably about 1.5lb) pork loin with yams just last night. It took 20 minutes after I browned everything and may have been the best pork loin I have ever tasted. It was tender, super flavorful and seasoned perfectly. I browned sliced onions, the yams, the seasoned meat with spices and some olive oil. I added 1/4 cup of brandy and put the lid on, securing it. While it was cooking I made a salad.
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