I'm Neena and welcome to my channel which focuses on Instant Pot and Air Fryer guides, tutorials and recipes from all over the world. Thank you for subscribing! Please visit my blog at www.paintthekitchenred.com to find the best recipes for your Instant Pot or air fryer!
Dear Neena, I have enjoyed your great recipes so much. I recently acquired an Air Fryer, so I hope you consider more Indian-inspired Air Fryer recipes.
I watched a fellow cook a chuck roast in a Sous vide @ 136 degree for 24 hours. I seen on instantpot they call for 4 hours. Is this going to be as tender as his at 24 hours?
It took me 5 videos to get to yours and you were the most helpful in explaining the basics of this for someone who has zero experience in using an instant pot. Thank you 🙏😊
2 questions #1 should the keep warm option be lit while pressure cooking ( the keep warm is lit orange and the pressure cook option is lit white)? I noticed that which I don't remember if that was like that before. #2 my instant pot is only 6 months old and I never had a problem and always wash everything after each use......so can I do some kind of test with my pressure cooker with just water and see if it isn't pressuring before I contact someone? Because the last recipe I used was a new recipe following Pressure Luck ( Greg) on RU-vid and that when I noticed no pressure for a long time and my instant pot was going crazy with flashings of BURN FOOD. Thank you so much if you could help me♥️
You can keep the keep warm on or off, depending on whether you want the Instant Pot to keep the food warm once pressure cooking is done. I usually keep it on. If you've never had a problem before, most likely it was that particular recipe - you probably had stuff sticking to the bottom, dense ingredients, or not enough liquid. Please watch my video about the burn message: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TxOy9Rlsd1U.htmlfeature=shared To test it out, make sure the instant pot is clean, pressure cook 2 cups of water for 5 minutes. If it doesn't come to pressure and/or you get the burn message, there's something wrong. Good luck!
@@PainttheKitchenRed Thank you so much for getting back to me. I will try that 2 cups of water test when I get home. And I will update you. I truly appreciate your response ♥️👍
@@PainttheKitchenRed Update: I did this test of 2 cups of water for 5 minutes and it worked. I want to thank you so much ♥️ for helping me. I'm so happy it's not my instant pot. And like you have mentioned it was the recipe. I have subscribed to you and looking forward to your videos. Thank you again 😁👍
This recipe uses far too little water (it probably needs a cup of water, not half a cup) and for some models of instant pot will cause them to fail to reach pressure, burning the food. I'd seriously suggest that you give this recipe a big miss
I'm sorry you had trouble with the recipe. Your model seems to be more sensitive. I wonder if using smaller pieces of boneless chicken would be better.
The meat/stew button is available on some models. It defaults to 35 minutes at high pressure. You can use the 'pressure cook' button and program it for the same time and pressure level.
Great recipe! Thank you. I made this and it's at least 7 servings. I had to make more rice eventually. It's an affordable dish too. I used the quick soak method for the beans you mentioned, I felt the beans were a bit over cooked in the end especially after being cooked with the vegetables and smoked ham hoc but it didn't matter much because I smashed some beans for the recipe. I think I will just soak the beans regularly.
Yay just discovered all the videos: www.youtube.com/@PainttheKitchenRed . I really need your clear and through instructions and friendly face Thank you from the Uk
Amazingly helpful. Providing clarity and giving thorough info and instructions. Phewee. I was feeling lost, before i found your video. Thanks so much: From Northern England🙂
I'm 3 years late but I still want to say thank you for this youtube. I just bout an instant pot with sous vide function (my old without sous vide died) and this is perfect. Thank you.
I've used my Instant Pot Mini for years without an issue, then all of a sudden it has started the timer before the float valve has popped up. When this happens I can pull the lid up then push it down, and it will stay up with the pressure. I replaced the sealing ring and float valve seal, and yes both are installed correctly. The steam release handle is on correctly. The lid is completely clean with no food debris. And the pot has always had the correct amount of liquid when using it. I'm stumped and while I can continue to pull the lid up and then push it down to get the float valve to stay up, that defeats the point of setting and forgetting the whole cooking process. I've reached out to Instant Pot but all they suggested was for me to purchase a new unit, so basically they were unhelpful and just wanted me to spend more money.
I'm sorry to hear about the trouble you're having with your Instant Pot Mini. Sounds like you've covered all the bases, and I'm assuming that you've done a water test. Unfortunately, I don't have any further suggestions for you, sorry!
@@PainttheKitchenRed Yes, I have done the water test. I've had this Instant Pot probably 7 or 8 years and it always worked fine, so yeah I'm stumped as to what the issue is. What I don't understand is that the timer starts even though the float valve doesn't pop up, so you'd think there isn't enough pressure and it wouldn't start the countdown. UPDATE: I just ran another water test with one cup of water in the Mini. The float valve popped up as it should and shortly after the timer started. So then I put the old sealing ring back in (yes, I kept it for some reason), ran the water test again and the float valve once again popped up and the timer started. This has me thinking that maybe I have not been using enough water when cooking. Normally it's spaghetti that I make with the Instant Pot and over the years I have been adding more ingredients, like carrots and other vegis, and sometimes Hot dogs with the meatballs. I wonder if maybe I have not been adjusting the water amount to the food. I guess I kept thinking that the marinara sauce compensated, but I hate to add too much water because then the spaghetti is soupy.
@@PainttheKitchenRed I tried making spaghetti again with more water, even put the old sealing ring back on. This time the float valve popped up on its own and stayed there, as the timer started counting down. So maybe what I needed was more water than I thought. I'll be keeping an eye on it with future cookings.
The lid locking pin being stuck causes you to not be able to close the lid. If this happens, you should be able to just push it into place. Are you not able to do that? The only other thing I might suggest is to use a brush to clean the area and apply some oil to the area. If it's still giving you issues, you might need to contact the company.
My sealing ring was nasty i cleaned it and took a toothbrush and cleaned the race around the base of pot make sure it is dry no liquid on the seal i wrapped a paper towel around tooth brush and dried everything. And it worked thanks for the tip . Batch cooking with this machine has been a lifesaver and take care of it it lasts forever I'm glad i didn't need to replace anything check seal ring inside out and keep it clean and dry 😊
Can you move the inner pot from the stove directly to the Instant Pot or does it have to cool down first? Also, is the select button at the front loose?
Thank you so much!! I just upgraded my Instant Pot to the Pro (mostly for the sous vide function). I originally got an Anova, but apparently they have a high pitch sound and I have sensory issues so I sent it back unopened and got an IP Pro instead! Very happy. Thank you for your video!! Very helpful! You’ve made a new subscriber out of me! ❤
@@PainttheKitchenRed Update: The other day I made my first chicken thighs (bone-in skin on) in the instant pot pro using sous vide!! Ice bath to cool, and and then seared them to make them yummier! OMG!! They're literally the best chicken I've EVER made!! =D Thanks again!
If you leave it on "seal", once the cooking time is done, the Instant Pot will slowly cool down and depressurize on its own. This is called a "natural release" and it's done for beans, meats, and other foods that benefit from a natural release. Please watch this video for more info on that. . The Instant Pot has lots of safety features that prevent it from being over-pressurized. I hope that helps!
@@PainttheKitchenRedthanks! I think the ladies would laugh because I’m basically approaching this thing in army fatigues with a cookie tray as a shield whenever I interact with it.
India has a variety of cuisines. In South India, where this dish is from, we have some curries with just turmeric, salt, and green chilies in coconut milk. No cumin or coriander. Any dish with a gravy can be referred to as a curry, but this dish is also called a stew.
