I started this channel with a quick video showing my brother and sister-in-law across the country how to use their new Instant Pot. I love to cook, and I especially LOVE cooking with the Instant Pot. I hope you'll find my videos helpful, and please know I welcome questions, feedback and recipe suggestions. Cheers! Tess
Thank you. This is my first time using my new Instant Pot. I didn't use the exact same ingredients (celery instead of pepper, more onions, taco seasoning, ground turkey), but I truly appreciate the step by step tutorial how to cook dried beans with other ingredients, without multiple steps. At first I was only finding recipes that wanted me to fully cook dried beans, then cook everything else then combine two separate meals, essentially. I thought, "What's the point of buying an Instant Pot if it takes more work than my slow cooker?" But thank you, Theresa. This was excellent.
Love watching you making instant pot recipes. My mother n law gave me my first pressure cooker for a Christmas gift, over 60 yrs ago. The old time one. I've been in love with pressure cooking ever since. Im making black eyed peas in a few days. I love pressure canning, baking you name it. I have 4 instant pots :)). I have what I call a working kitchen and love it. My new rave is the Air Fryer. I love beans my home canned ones come in handy. I do always soak my beans for easier tummy upsets.
2/24/24: I LOVE to cook, but this is a recipe I'm gonna have to play around with in order to perfect it, especially because it's with the Instant Pot. It looks interesting, love the ingredients you used but, since you used veggies that I would typically use when making Spanish rice, I would also add some cilantro, a packet of Sazon and a bit of tomato sauce or Achiote oil for that authentic flavor (and color) that Spanish rice has, a part of my Puerto Rican culture. I know this didn’t indicate that it was a Spanish rice dish, but it came close based on the veggies you used. From a constructive standpoint, I didn't like the visual end result, though, of how watery it looked as you were spooning it into the dish. Rice to me should be fluffy where the grains separate and isn't drippy as I saw here. So, perhaps I may have to use less chicken broth (1-1/2 cups as opposed to 2). Another thing was the ratio of 2 cans of beans to 1 cup of rice. To each his/her own, I get it, but I’m gonna try it with 1/1 for starters and see what gives. I'm sure the flavor of your dish was wonderful, especially with the sausages you added in the end (I’m gonna use Vienna Sausages from the start so it cooks with everything in the pot), but I need to tweak this recipe a bit for my liking. Your recipe gives me a base from which to work when I attempt to make it, and if one loves to cook as much as I do, we’re always going to experiment and learn from others as we go. I’m having fun learning new techniques with my Instant Pot and I’ll let you know, good, bad or indifferent, how my dish turned out. You’ve inspired me, so good job, Theresa, and thank you so much for sharing the recipe. I'm excited to see how it turns out!
@@TessknadlerThat’s great! I love switching up recipes too, so perhaps you may want to try mine. I made it according to what I described above (1/1 {I used Pinto Beans}) and OMG, it came out wonderful, very tasty and the texture was great! The Vienna Sausages (2 cans) gave it a fabulous flavor too! With respect to the veggies, what we (Puerto Ricans) typically do is to gather all of them, i.e., 2 yellow onions, 1 green bell pepper, one whole garlic clove, one whole bunch of Cilantro and make what we call "Sofrito", by blending them in a blender till smooth. (Use what you need and freeze the rest in a baggie. *) Based on how much rice/beans you'd make, deciphers how much of the Sofrito you put in the IP. In my case, using the 1/1 ratio and on the sauté setting, I used the oil from 4 strips of bacon (regular corn oil can be used too), 1/2 cup of Sofrito and instead of using tomato sauce (didn’t have any), I used 1 Tbsp. of Egg Yellow Food Color (Smart N Final), which also gives rice a nice, rich red color, and 1/2 tsp of salt, black pepper (to taste), a packet of Sazon, (and yes, your smoked paprika!) and Vienna Sausages (drained) for 7-10 mins., stirring several times. I then added the rinsed beans and rinsed rice and 1-1/2 cups of chicken broth, stir well. I proceeded to pressure cook it from there according to the time you indicated (5 mins. /10 release). OMG, Theresa, this came out amazing and I was surprised that the rice fully cooked through & through, no hard edges anywhere, in such a short period of time. It was the perfect amount for my roommate and myself for two meals. I will definitely make it again. In fact, I’m going buck wild making rice dishes in the IP, due to the inspiration you’ve given me. * If whenever you need to use the Sofrito again, just defrost it, take out what you need and refreeze the rest. It’s great having Sofrito on hand because you don’t have to chop up veggies every time you need it for recipes that calls for these veggies. This is also incredibly wonderful in soups and stews BIG time! I hope I’m not overstepping by sharing this recipe on your channel (don’t have my own), but I learned from you and wanted to share mine too. Additionally, I’m happy experimenting and learning what can be done in this pot. It’s crazy fun…thanks again!
Ok. Bought an instant pot today along with these ingredients. Waiting on it to cook!! I’m so ready! Just browning the pot roast made me hungry. Smells like it’s gonna be delicious! ❤
I’ve tried a handful of pulled pork recipes here on YT and have to say that this one is my favorite. Cooked it today but my brown sugar had turned in to a brick 😢. So I chipped some off, boiled some water and dissolved the sugar. Then added the other spices and marinated instead of the usual dry rub. Came out wonderfully, many thanks Theresa.
Yep. Which is why I saved extra sauce in a separate dish beforehand to use later. That’s what I drizzled on the chicken at the end. I of course threw the “contaminated”aioli sauce away after I’d brushed some on the uncooked chicken.
It looks good. Unfortunately you are missing the natural sweetness of your onions and the pepper. If you would at the beginning just add 2 tb spoon of olive oi ora y oil you have off hands it ok. Heat the œil until you hear a drop of water sizle in it, then add your onions, pepper, garlic, ginger (any of those you intendof adding to your recepy that's fine) You fry those until they get translutant (shiny, they deliberate all there flavor then. After browsing those, go ehead with the meat etc for the time suggested here. Mrs. Johnson thank you for taking the time showing us what option and time you use with the 8qrt Instant Pot. There are too many people out here on Facebook showing recepies but not many taking time to show how to use the instant pot properly 😉
I put my fruit with a cup of water into my instant pot and pressure cook for one minute, then quick release. The result is soft plump fruit ready to go!
Oh boy! I am making this tonight! I don't have bacon but I save bacon grease in the fridge that I will use to saute the onions/garlic and then do the rest. I can't wait. I just wish I had some sausages to add at the end like you did but I will make do with what I have. The weather is crazy blizzard conditions today so I will stay inside and have this yummy meal.
Thank you, Theresa, i will certainly be trying your pudding. But our traditional English Christmas pudding is much different, we combine dry and fruit and beer and alcohol and that stays overnight before cooking. It is very dark in colour and very black when cooked. that's what makes it keep and mature. i would happily send you my recipe, as it does not take too much to make.
Looked like you put everything in your serving dish, meat and veggies.... How are you going to slice your Pot Roast? Or are you going to just pull it apart and eat it in chunks. If so, it's just as easy to make a stew......
