Oh my that looks Delicious, I can almost taste it 😋. This dreamy Chocolate cake will make an EXCELLENT CHOICE for husband's Birthday Cake! I'll melt enough Andies Chocolate and Mint Candies to make the "Drizzle" frosting.
At the end of the day you we are talking about a pressure cooker which cannot be left to run dry So overall most of the recipes that you do just end up looking like a load of slop. I'll just stick to my stove top. Because believe it or not it's a whole lot less hassle by the way why does none of you people mention that you can have trouble with the float valve coming up to pressure and what does that mean it means you cannot go out and leave it Come on by itself you can't trust it not to leave you with a room full of steam and burn bottom in other words it's bloody useless.
Love your recipes. Side note, one of them that sounded great was cooked in a 3qt. I don’t have one. Following recipe in my 6qt, I’ve gotten the burn notice fail every time. A headache and a mess all in one.
Good morning Karen from our farm in Central ⛵⛵ Lakes Region New Hampshire. New to your channel. I see you have started up again since three years ago. Please keep your You Tube channel active. I have a 6 quart Duo Instant Pot with some accessories and just getting started. You do a great job of taking the mystery out of this cooking method. I do not follow Face Book, so will look at your website and You Tube postings. I am on a strict post surgical/gall baldder- hospital dietitian diet. It is modified Mediterranean, that promotes fish/seafood/white chicken & turkey. I stay away from beans, but would appreciate some chick pea recipies. I saw a Greek recipe that resembled bean pot baked beans, but used chick peas. Your tips and tricks are very helpful. I look forward to following your channel and website. All the best ~ Diane
And thank you for replying Karen. I brought out my 6 qt Duo to show my neighbor, who was impressed. She is going to look for a sale. She can share my Instant Pot cookbooks. I also send your recipes over to her. We are looking forward to lots of recipes to try this winter. ~ Diane
I found a copy of your out-of-print 365 Instant Pot recipe cookbook. Everything is wonderful that I have made. It is so fun to create your recipes from that book! Thank you so much for sharing.
Arborio rice is like making risotto. You have to add a little olive oil to your butter when you sauté the rice. Usually risotto takes liquid all through cooking time. I recommend cooking until almost done before adding chicken. Make sure your chicken is thawed out also. Hers was still raw!
Hi Karen...do you have any fears about non-stick inner pots? I bought a special electric pressure cooker on QVC years ago for $20, and was disappointed to find the inner pot was non-stick. Thought they may be trying to unload them on the public. Hasn't anyone invented a safe plastic liner bag for pressure cookers? (Like they have for slow cookers) If these existed, I may be able to get some use out of my QVC pot.
My cousin showed me this on here and i tried it, I put it in my crockpot but it turned out awful. The meat was tender but tasteless. Ended up cutting it up and put it outside in my yard for the wild animals and feral cats.
Thank you. This is the fastest, authentic cabbage roll recipe I’ve seen using an instant pot. Amazing! I think you could go head to head with the lengthy old-fashioned method and come out equal!
Lipton Onion Soup packets have really bad ingredients. I would love to see a recipe making a healthier homemade mix of spices to use. I’ll try and find something so I can also make the recipe because I certainly love the simplicity of it!
Just unpacked my new "toy" and read all the instructions but thank goodness for your video. I couldn't figure out how to attach the condensation collector because the written instructions weren't clear. Okay, now I've taken all the label off the pot but am stuck with this sticky residue from the labels. How to I remove the glue residue from my beautiful stainless steel lid? Thanks for your help, can't wait to get started.
Thank you for this video. I have a couple of questions. Do I put it in vent or seal for heati g up the milk during the first stage and can I freeze the whey to use as a starter later on...if so, do I use the same quantity as I would using the yogurt for the starter? Thanks in advance!
That double boiler like idea sounds great for my fondue. Fresh grated parmesan, room temperature cream cheese, milk, mix with mixer. Add garlic salt or powder, pepper, chives, parsley, dried leeks, cook on low heat. Can use cut up french bread ir sourdough into squares to dip in.
You would solve your chicken problem if you would have put a little oil in the pot placed it on sautée and browned the chicken before adding the other ingredients. The dish develops much more flavor when you sautée the meat first. Thanks for your posting.
This is why people say, "White people can't cook." She did the entire thing incorrectly. She didn't do her research to see the correct way and is over here teaching others the wrong way. Lord, if you exist, you messed up on this one.
The recipe as written and shown seems off. When I made this the batter was very thin and did not look like the video. I will try again and adjust the flour amount. I think there should be more flour to the recipe.
I love this dish, but no matter how much I deglaze the pot after sautéing the chicken, I get the “food burn” notice. I follow the directions to a “T” and I still get food burn. Help!
