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Posted (edited)

I just made the Pinto Beans from Franklin's book.  Did a no soak variation in the Instant Pot and it turned out well.

1 lb dry pinto beans rinsed.

1/2 cup diced onion

5 cups water

1 cup chopped brisket with lots of bark.

Spices (I estimated this because he gives a bulk recipe and it only requires 1/2 cup per small batch.

1/4 cup kosher salt

1/8 cup coarse black pepper

1/2 cup chili powder

1 Tablespoon of Garlic Powder

1 Tablespoon of Onion Powder

1/2 Teaspoon of Cumin

Throw it all in the Instant Pot and run on manual pressure cooker for 47 minutes.  Let it sit for 15 minutes after. 

 

Edit:  Definitely a bit heavy on the salt, but otherwise really good.

Edited by dcbc
Posted
I just made the Pinto Beans from Franklin's book.  Did a no soak variation in the Instant Pot and it turned out well.
1 lb dry pinto beans rinsed.
1/2 cup diced onion
5 cups water
1 cup chopped brisket with lots of bark.
Spices (I estimated this because he gives a bulk recipe and it only requires 1/2 cup per small batch.
1/4 cup kosher salt
1/8 cup coarse black pepper
1/2 cup chili powder
1 Tablespoon of Garlic Powder
1 Tablespoon of Onion Powder
1/2 Teaspoon of Cumin
Throw it all in the Instant Pot and run on manual pressure cooker for 47 minutes.  Let it sit for 15 minutes after. 
 
Edit:  Definitely a bit heavy on the salt, but otherwise really good.
Yep, very salty and spicy. This was the first time using the Instant Pot and glad there was a frozen pizza around to eat for dinner instead.
Posted
5 minutes ago, Both Tacos said:
On 7/31/2018 at 8:09 PM, dcbc said:
I just made the Pinto Beans from Franklin's book.  Did a no soak variation in the Instant Pot and it turned out well.
1 lb dry pinto beans rinsed.
1/2 cup diced onion
5 cups water
1 cup chopped brisket with lots of bark.
Spices (I estimated this because he gives a bulk recipe and it only requires 1/2 cup per small batch.
1/4 cup kosher salt
1/8 cup coarse black pepper
1/2 cup chili powder
1 Tablespoon of Garlic Powder
1 Tablespoon of Onion Powder
1/2 Teaspoon of Cumin
Throw it all in the Instant Pot and run on manual pressure cooker for 47 minutes.  Let it sit for 15 minutes after. 
 
Edit:  Definitely a bit heavy on the salt, but otherwise really good.

Read more  

Yep, very salty and spicy. This was the first time using the Instant Pot and glad there was a frozen pizza around to eat for dinner instead.

Sorry.  Made some more last night and cut the spices down trying to get the proportions close and they turned out great.  47 minutes is the sweet spot on time regardless.

Posted
2 hours ago, zman13 said:

Anyone made chili in an Instant Pot? Just got one and thinking about using it instead of the slow cooker. 

Well, this is about to get interesting.

Posted

Checking them out online, even without the 6 quart range it seems there are several different models.  "6 in 1", "7 in 1" etc.  Is there any need to go beyond the basic model? 

Posted

Borrowed our neighbors over the weekend and made buffalo wings one night and carnitas the next, both turned out amazing. How the fuck have I lived this long without this thing? We ordered an 8qt yesterday and going to try baby back ribs in it tomorrow.

Posted (edited)

Finally made a simple risotto. Holy shit, I'll never do one on the stove top again.

  • 1 1/2 cups arborio rice
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 lbs sliced cremini mushrooms
  • 1 bundle of aspargus chopped in 1" pieces
  • 4 cloves of minced garlic
  • 1 cup Parmesan cheese
  • salt and pepper to taste

1. saute mushrooms in some olive oil until done. Remove.

2. saute onions and garlic until translucent.

3. Add wine and mushrooms. Cook for a minute.

4. Add stock, rice, and asparagus. Add some salt and pepper. Stir.

5. Set pressure for 7 minutes.

6. Quick release, add cheese, stir. taste for salt and pepper.

 

Edited by CooterBrown
  • Like 3
Posted
Finally made a simple risotto. Holy shit, I'll never do one on the stove top again.
  • 1 1/2 cups arborio rice
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 lbs sliced cremini mushrooms
  • 1 bundle of aspargus chopped in 1" pieces
  • 4 cloves of minced garlic
  • 1 cup Parmesan cheese
  • salt and pepper to taste
1. saute mushrooms in some olive oil until done. Remove.
2. saute onions and garlic until translucent.
3. Add wine and mushrooms. Cook for a minute.
4. Add stock, rice, and asparagus. Add some salt and pepper. Stir.
5. Set pressure for 7 minutes.
6. Quick release, add cheese, stir. taste for salt and pepper.
 

Did this tonight with some Pork Spare Ribs also in the Instapot along with some Field Snap peas.
Fucking great risotto. Ribs were ok, was going for quick and easy.
9a61332678c33c61b5e14192c84ed165.jpg
Posted

Did this tonight with some Pork Spare Ribs also in the Instapot along with some Field Snap peas.
Fucking great risotto. Ribs were ok, was going for quick and easy.
9a61332678c33c61b5e14192c84ed165.jpg
Damn that looks good. Once I'm off this diet. I'm going straight for the risotto.

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