Heads up : Amazing bit of kit
Discussion
calibrax said:
48Valves said:
I got one of these just before christmas on one of the Amazon deals. They even refunded me an extra £6 as it had been reduced again on boxing day.
So far I've had mixed results. For some reason it doesn't seam to seal correctly all the time and either never gets to pressure as the steam is escaping from the hole at the back of the lid (behind the vent/open thing) and I have to push the lid down at which point it seems to stop venting and start to come up to pressure.
What am I doing wrong?
For pressure mode you need the switch on top to be either towards the left or the right. If it's in the middle, that is vent mode, used for slow cooking etc., not pressure cooking.So far I've had mixed results. For some reason it doesn't seam to seal correctly all the time and either never gets to pressure as the steam is escaping from the hole at the back of the lid (behind the vent/open thing) and I have to push the lid down at which point it seems to stop venting and start to come up to pressure.
What am I doing wrong?
I was coming on here to rave about the IP and found this topic on page 1!
My mum got one for Christmas and we are all enjoying using it. I just made my usual chilli with loads of beans and 1kg of mince, it usually takes 2+ hours to get it edible but the longer the better, just 30 mins in the IP and it was stunning. The mince was melt in the mouth tender and the beans still had great shape and texture. I need to get used to how little liquid you need as it was a little saucy.
I'm sold, and when I hopefully build my house this year I'll have one pride and place in my kitchen.
My mum got one for Christmas and we are all enjoying using it. I just made my usual chilli with loads of beans and 1kg of mince, it usually takes 2+ hours to get it edible but the longer the better, just 30 mins in the IP and it was stunning. The mince was melt in the mouth tender and the beans still had great shape and texture. I need to get used to how little liquid you need as it was a little saucy.
I'm sold, and when I hopefully build my house this year I'll have one pride and place in my kitchen.
calibrax said:
I got the LUX60 for xmas, and it's brilliant. I certainly can't see any need for the DUO60, making yoghurt is not something I would ever bother with and I don't see much use for a low pressure setting.
Check out the ribs I made in it... 20 mins pressure cooked, and then 20 mins in a hot oven after brushing with BBQ sauce and sprinkling with brown sugar. Meat just falls off the bone and the texture is just incredible.
Tried ribs tonight , back rather than baby back , under cooked after 20 mins so tried another 10 , then 20 mins at 180c in the oven , good flavor but tough as old boots . Bugger Check out the ribs I made in it... 20 mins pressure cooked, and then 20 mins in a hot oven after brushing with BBQ sauce and sprinkling with brown sugar. Meat just falls off the bone and the texture is just incredible.
Edited by calibrax on Sunday 6th September 21:46
fttm said:
Tried ribs tonight , back rather than baby back , under cooked after 20 mins so tried another 10 , then 20 mins at 180c in the oven , good flavor but tough as old boots . Bugger
You did have it pressurised? Otherwise they wouldn't cook in that time. Mine were almost falling apart when I took them out of the Instant Pot. Also, 180c is too low... the point of putting them in the oven is to caramelise the BBQ sauce & brown sugar. I used 240c and had them right at the top of the oven.hashtag said:
calibrax said:
48Valves said:
I got one of these just before christmas on one of the Amazon deals. They even refunded me an extra £6 as it had been reduced again on boxing day.
So far I've had mixed results. For some reason it doesn't seam to seal correctly all the time and either never gets to pressure as the steam is escaping from the hole at the back of the lid (behind the vent/open thing) and I have to push the lid down at which point it seems to stop venting and start to come up to pressure.
What am I doing wrong?
For pressure mode you need the switch on top to be either towards the left or the right. If it's in the middle, that is vent mode, used for slow cooking etc., not pressure cooking.So far I've had mixed results. For some reason it doesn't seam to seal correctly all the time and either never gets to pressure as the steam is escaping from the hole at the back of the lid (behind the vent/open thing) and I have to push the lid down at which point it seems to stop venting and start to come up to pressure.
What am I doing wrong?
calibrax said:
fttm said:
Tried ribs tonight , back rather than baby back , under cooked after 20 mins so tried another 10 , then 20 mins at 180c in the oven , good flavor but tough as old boots . Bugger
You did have it pressurised? Otherwise they wouldn't cook in that time. Mine were almost falling apart when I took them out of the Instant Pot. Also, 180c is too low... the point of putting them in the oven is to caramelise the BBQ sauce & brown sugar. I used 240c and had them right at the top of the oven.LordGrover said:
I do nothing fancy in mine I'm afraid, simple stews and making stock/bone broth. It's used every week at least though.
Did a chicken and sweetcorn soup and cooked a batch of carrot and swede mash last night, very impressed and easy to use. Takes a bit of time to get upto pressure which i hadnt thought about before.Yabu said:
£69 on Amazon for prime day for an instant pot if anyone is still interested
Done, and why not...I can't spend all my disposable income on single malts after all?I just hope I get on with the thing, and it doesn't end up joining the poncey juicer I bought a few years ago now gathering dust atop the cupboard of doom...
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