Tip I learned in Korea, always add sesame oil when it's done as cooking it the flavor dulls down over that time, but adding it when it's done you get a good hit of the flavor.
Thank you for this, great tip! I add some to my rice, in the rice cooker to coat and prevent sticking. I will add some after as well now for more flavor ☺️
Also! Believe it or not, pressure cooking rice actually works better than using the rice button. It helps to soak the rice for ~20mins but you don't have to. Pressure cook it on high for 3 minutes, then wait 10 minutes to release the pressure so the rice can absorb all the water. I get compliments all the time that my rice is the best they've ever eaten, that's how I do it :)
been doing this based on your comment and damn you're right, almost always perfect rice. the only times it's gone wrong is when i get the rice to water/broth ratio wrong, it seems like it's 1:1 when you're cooking half a cup of rice or less, but with more rice you need a slightly higher ratio of liquid. still figuring it out haha
Interesting. I must try this. Questions. What water to rice ratio do you use and what type of rice? I prefer real Asian rice and buy it in 30 to 50 pound bags. My wife is half Japanese so we go through a lot of rice. Lol.
I was raised by a mom who instilled in me the "pressure cookers can blow up" thought process. Great! So I have never cooked with a pressure cooker. You may have helped me overcome the fear of pressure cooker/instant pot cooking. Thank you for this tutorial/experiment because I will try these recipes. All of them! Maybe not all on the same day :) but I will try each one. Thanks, Sam. I always like it when I watch something that I don't regret the time spent watching it afterward. That never happens with your videos. Sam, you are a chef/cook who is "just my cup of tea".
Hope you enjoy cooking with your pressure cooker. There are so many good recipes on RU-vid, if you haven’t checked out these yet give them a try- Pressure your Luck, the Salted Pepper, Six Sisters Stuff. I grew up with my mom using her stove top pressure cooker a lot, never heard her talk about it blowing up!
Yep, grew up with that mantra as well. But InstaPots and Ninja Foodi cookers are much, much safer than stove-top pressure cookers. Try one, you'll get hooked!
Modern electric pressure cookers (like instapot, or crock pot express) have 2 pressure valves. one for user control, another for safety. It's practically impossible to explode. (unless catastrophic fail, like dropping it while it's being used.) - Enjoy your cooking :)
I was in the store yesterday and saw some short ribs that looked great. The sell-by date was the next day (today), so they were selling for less than 1/2 price. I wasn’t even sure what to do with them, but they looked so nice and the price was right, so I bought them. Then I remembered this video. I followed your recipe and they turned out fantastic! And I didn’t have an all-day cook going either. Keep the cooks coming, Sam!
If you goto a grocery store. from my exp. about 1/2 hr after opening, you can find them starting to re price meat from previous day to 1/2 price or cheaper. Saves a ton of money. Make sure you are prepared to either cook right away or put in freezer.
Got a small pot for myself last year and use it at least once a week. Pot roast start to finish, 40 minutes. Stew, 25 minutes. Chili, noodle dishes, soup. Would replace it in a heartbeat if it ever quit.
Sam! You are set on medium settings! You need to hit Saute and Pressure cook buttons 3 times to get to high, that little bar will be lit up on the third spot. I also found this out the hard way.
Not just the cooking, but it’s the personality for me! First time viewer and pleasantly surprised. I’ve owned my instapot for over a year and have not used it bc I’m just so used to the “old school” way but now i will be lol. Thank you for these beautiful recipes! Definitely will be subscribing !
Welcome to the Cult of Sam The Cooking Guy! LOL JK, he (they) are fantastic! And so are instant pots! I have 3 and they all have different purposes and all get used. :) lol!!!
This guy is dumb. Pressure cookers remove super subtle flavors. His obsession with precooking meats or glazing a pan or worrying about interactions with wine...... Just dump it in and cook it.
Less than 2 minutes in and I already found what I LOVE about your videos vs so many others.. You show us the ENTIRE ingredients in one tray, organized and looking neat. Idk if it's how my brain works, but making everything look tidy makes it easier to process.
en.wikipedia.org/wiki/Mise_en_place - I like it, too. means that i dont have to do ANY work while cooking, and just enjoy the process. It turned cooking from a chore, to something i enjoy.
Everything looks good! Next time "sauté" the sausage for the jambalaya. Just like the short ribs, it will give the sausage a sear and provide color and flavor to the jambalaya.
@@DietBajaBlast I live in Houston, with family in Louisiana... I know what a good jambalaya looks like. But my comment wasn't to tear apart the product of a man who's never made it, it was just a tip on how to get a little more flavor next time.
Second sautéing the sausage. A little dab of tomato paste too for red jambalaya or really carnalize onion, bell pepper, celery (instead of green chilies) to do a white (tan really) jambalaya. Sam's does look different than I am used to, but he had all the flavors present.
Step by to say a big thank you! Received family, grandchildren, made your Mac N Cheese with bacon on top. Huge success. Was a side dish for smoked chicken thighs (jalapeño/ cream cheese inside) wrapped with bacon. I can die happy. 💕
I'm so glad to see you are making Instant Pot recipes. I love using my Instant Pot!! Yesterday I made the mac and cheese but added a can of green chilies. I used blackened seasoning on chicken breasts, grilled them, and then sliced them up and placed the blackened chicken slices on top of the mac and cheese. It was REALLY good! Thanks for the recipe.
So first let me start by saying I’ve maybe left one or two comments on youtube EVER! I cooked the ribs today. It’s the best I’ve ever eaten! The flavor, the tenderness, and SO SIMPLE!! Omg! This will be a thing for me going forward. On top of all of that it didn’t heat up my house, I didn’t have to watch over it, and my hubby didn’t have to stand over a hot grill! Everything about this is absolutely amazing! Try it guys! I love my instant pot and this recipe just made it even that much better! Ty
Love this channel! The short rib Raghu was absolutely insane! I changed up the recipe a bit. Added some liquid smoke and some fresh chopped chives, omitted the red pepper flakes but followed your video precisely otherwise. The meat fell off the bone. It shredded easier than any short rib I have slow smoked or Dutch oven cooked. Fantastic! I’m going to try the 3 cheese Mac and cheese with truffle oil next. You’re my cooking hero!
Hey Sam. Great recipes. One thing with the instant pot I recently learned. When you hit sauté you can use the adjust button to select between low, medium and high essentially. The default is medium. So to brown a bit better you can adjust to high which is hotter.
@FIIK Yeah.. I agree.. it is strange - because sometimes - it works really well... other times - it fails miserably to get hot enough. It also cools down VERY fast once you add a protein to sear... and, unlike a pan on the stove, doesn't pop back up to temp very fast thus liquids come out and then you can forget a strong sear.. By the way - it is InstanTpot.... they blew a marketing oppo by adding in the "T".. everyone calls it the instapot instead... but that is incorrect.
The latest Instantpot version has tabs on the pot, with silicone handle, it locks the pot in place and makes it easy to remove the pot. Also, when doing starchy things like rice or pasta, do not do the full quick release in one go. Quick release for 10 seconds, stop for 10 seconds, quick release again for 10 seconds, stop, rinse, repeat until lid is ready to open. If you do the full release without that method, you will end up filling the release valve with starch, which will eventually completely block it.
@@laurenadegoke6754 Not sure, I imagine there is a proven method. I do use a 1 part distilled vinegar to 3 parts hot water mixture to soak the entire inside of lid, once every month, turn the lid upside down in sink and pour in mixture, let soak for 15 minutes then thoroughly rinse out. That might work to help unclog it, if it ever becomes fully clogged. I just heard stories about others who made the mistake(I watched a bunch of user videos before I bought mine), so have avoided it.
@@bamachine I wonder how I can prevent the clogging in mine? I got the Ninja Foodi for Xmas & the lid just lifts & does not detach from the machine. I absolutely love it. It has become just as important in my kitchen as the stove!
@@carrierichardson6619 As I understand it, the foodi is a multipurpose piece of kit, pressure cooker and air fryer. The air fryer lid does not come off but it flips up 90 degrees vertical. Then you can put on a pressure cooker lid, one that is removable. It has a pressure release knob that you could use a wooden spoon or something similar to rotate it from seal to release but not all the way until it locks in the release position, this way you could let it reseal after letting some pressure out and follow the pattern I mentioned in my OP.
Hey Sam, with the chicken not browning as well when compared with the short ribs, it's because the chicken was diced into small pieces. When there is a lot of surface area of the meat being exposed like that, it tends to seep out more liquid during the cooking process, which prevents good browning. The short ribs browned up nicely because they were just big solid pieces. If you had just put one whole chicken breast in there and let it sit for a couple minutes and then flipped it, then you would have gotten better browning.
@@bonniepwtf I noticed that. Even on low my sauté setting is a beast and it often causes things to stick/burn. Another thing I've noticed is that it absolutely HATES tomato sauce when pressure cooking, 9/10 it will switch off and warn it's burning when it's not. I think it's the consistency/thickness. I stick to saute for browning/cooking and slow cook when using a tomato base.
@@orbtastic I have this exact same thing, still trying to master the instant pot. I've been making a similar jambalaya version and run into issues of it warning about burning. I usually Saute it all first maybe it's too hot to begin with before the pressure cook.
“Break the wrist, walk away” is from Napoleon Dynamite. I will definitely be trying out all of these recipes. Thanks Sam and Max and Chance for all your hard work
Gave up on the instant pot until now. After seeing these recipes I decided to give it another try. Made 3 of the recipes this week and to my surprise they turned out fantastic. I made the orange chicken, short rib ragu, and the jambalaya. They were all very flavorful and delicious…..
I wondered what I did after watching this video. I use it maybe twice a week on avg for sauteing and slow cooking. So the first time I used it after the video I have no recollection as I was on auto pilot. The second time I found I used what I call my record deck grip. I just use my left hand lightly on the rim whilst using the spoon with the other. I wasn't even concious of it. It never gets hot either so I dunno why people are using silicone mitts or tea towels.
I always hit the “keep warm” button which turns it off. It prevents a burn error. For pasta, I let it natural release for 5-10 min. to prevent starch water blowing out of the pot. If you press the soup button when you’re finished cooking, it begins to boil and then I add my slurry.
@@xsw882 Yes, I shut the “keep warm” off (always). I’ve gotten too many burn errors. Any time my food needs thickening (soups, gravy or anything), I turn off the Instant Pot and press the soup button. It boils real fast and then I add my slurry. If it boils too much, I turn on sauté snd finish thickening. Hope this answers your questions.
5 recipes in one video. Awesome. I'd like to mention, as an amateur home cook, I appreciate your channel. It lets me know it's alright to swear in the kitchen as I cook. The wife likes that I watch this channel too; I break up the boring dinner menu once a week by trying new things.
thank you for this! these instant pot definitely have a place in the everyday kitchen for set and forget reasons. it takes time to come to pressure, it does take some saute feature to build flavor. but in the end this thing is a time saver!! Appreciate you and all you do!
Ditto! Thank you so much for reposting with the improved audio. This was really in excellent episode and I didn’t want to miss any valuable information. And, thanks for all that you guys do. There is no doubt that my feeble cooking skills are improving with your help and guidance. Very much appreciated.
After watching this, I've made the jambalaya at least once a month. The only thing I changed was I add spicy rotel instead of just green chilies and it's so damn good. Thank you guys for bringing this recipe to my attention.
One thing about the Instant Pot is that it will have a hot spot during the sautee process. Whenever I'm browning something, I make sure to give the inner pot a quarter turn or so when mixing the food around inside of it. If you don't do that, you risk scorching the bit of food that is over the hot spot, but also the inner pot and then you will have a burny taste to the food when it is all done cooking, and nobody wants that.
Sounds like a design fault. Company should look into that before all their appliances end up in landfill and something far better from another company outsells them.
a paraphrase of what i posted yesterday: totally agree with your comment re: the pot is too small for browning, too crowded. i have an electric pressure cooker (basically does the same thing, but far cheaper-i've had this thing since before insta pot was a thing) what i do is brown, deglaze and sautee in cast iron and transfer to the pot for the pressure cooking or, if i have time, to a crock pot for a slow braise (which i do think does a better job) these all look great! thanks!
Sam did mention the issue with the browning. He said it defeats the purpose of (an all in one) cook in the instant pot to use a second cooking vessel. I agree to your point, sear the meat in cast iron, leave the pressure cooker to do what it's intended to do... pressure cook.
As someone from New Orleans, Louisiana, I’ll have to skip the jambalaya recipe. But everything else looked amazing and I can’t wait to make it!!! That Orange Chicken looks like Heaven!
First time watching one of your videos and already hooked, includng the "salty" language (lol - because I speak the same language). I've had an Instant Pot over year and too intimidated to use it....well, until now. The husband of a dear friend is totally blind and he successfully cooks with an Instant Pot. If he can, I can. So here I am, ready to go.
We made the short rib ragu tonight and the end result was delicious. We used rigatoni and it worked great. Just a head's up for anyone who wants to try this: *The start to finish - prep to table - was nearly three hours; *The meat was very tender, but more than half the pieces of ribs were adhered to the fat, making shredding next to impossible (it shredded fine with the pieces that were not connected to the fat); *The video cook time is 40 minutes, the recipe on the website has a 45-minute cook time; Again, this was super delicious, the meat was tender; but for me, I don't think it was worth the time and the effort.
They sell a clip to attach to the inner pot to keep it from turning. I found mine on Amazon for less than $4. It’s called “Instant Pot official rotation stopping clip” 😊
I just saw this today and ran to the store for short ribs. That came out awesome! Thank you. I had to pressure cook an extra 10 minutes. I think I bought Brontosaurus short ribs….
Another good reason to make sure that you always deglaze is to avoid getting the dreaded “burn” notice. Also, for those who may not know, the sauté feature has different temps, so maybe you had it on low?
2:52 this! This is why I bought the IP Pro model, the inner pot has the handles that keep it in place and it works perfectly as a large pot on the stove top! And also the Pro model has the auto pressure valve lock when u close the lid, with a switch button to release the pressure. The lid holders are put slightly towards the back of the pot, so the lid won't block ur hand when u saute. Perfect design imo, strongly recommend it over the standard models!
Cooking with instant pot is amazing. Since instant pot traps all the liquid inside, the sauce inside normally will not be as thick as cooking in stove. Therefore, water/liquid added should be lesser if normal stove recipe is used.
Aside from joining the army and becoming a paratrooper, buying a pressure cooker was my 2nd best decision. I grew up with the old school type that rattled and hissed but the electric kind is the shizzie. The time they save is priceless and clean up is quick. I also use it for canning all sorts of stuff. Thanks again guys and stay safe.
Sam!❤❤❤ Thank you so much for these meals. I just got an instapot. I made the orange chicken….OMG!! My husband LOVED it! (he said the dish was “restaurant-quality”). Please make more of these videos! (Especially chicken dinners). Thank you!!!!! ❤❤
did the jambalaya and it turned out delicious! I actually diced an onion and let that saute first + added a whole garlic head (cut in half) on top of the whole mix and then pressed out the garlic at the end and stirred it in. So good! Thank you!
Great video. Tip: for keeping the pot from moving around, get a large binder clip. And it won’t move. Ribs, you gotta try just cooking them in apple juice. So simple and delicious. Cover the ribs in apple juice, cook, take out, rub on BBQ sauce, broil, and done. Mac and Cheese. I like to add a lil cream cheese to make it extra creamy.
Aussie from Sydney here: I have a Breville Fast Slow Pro - very similar to your US Instantpot. Basically - pressure cookers make life soooooooooooooo much easier, but even better is they seal in ALL the flavors and juice etc. I don't know of ANY person that has bought either device that has said anything but it is the BEST kitchen device they have ever purchased.
Dude, I just bought one this weekend to make your carnitas without waiting for my crock pot. Now this video‽ What timing. Looking forward to making all of these! Thanks Sam, Max, and Chance.
This is just perfect. We just bought one because we want to have a tool to help us cook faster in between breastfeeding and diaper changes. I hope you will post Instant pot recipes from time to time :)
Made the short rib ragu today. Only able to get one pack short ribs bone-in equal to 2 pounds so I added two links Italian sausage for the extra meat. Everything else done exactly as written. Awesome!! I’d forgotten how rich short ribs were!! Thanks, Sam. Definitely a keeper!!❤️👍
Great video! I use my instant pot almost daily to cook my Cuban meat stews, yams, potatoes, turkey picadillo, etc.. for my family. Most meals ready in 30 min or less. Remember you must have at least 1 cup of liquid as it is a pressure cooker! 👍👍
How do you know how many minutes to cook something? Is there a guide or do we just take a guess? Sorry I'm new to instant pot cooking. I have a brand new one that I got as a gift just sitting in my garage.
@@gabrielacortez4893 hello… meat stews like carne con papas, fricasé De pollo (25 min) in instant pot, then quick release of pressure. Turkey picadillo like 12 minutes. Potatoes, yams etc and other starches I go by the visual booklet (cooking time tables) that my instant pot came with. It tell you the minutes. Example potatoes cubes, 3-4 min. Whole sweet potatoes 12 min. Etc… also practice makes perfect. You need to use the pot to get accustomed to it. Hope this helps 👍
I use a big metal binder clip to pin down the inner pot when I'm stirring anything in the IP before pressurizing. Works great. The big 1" numbers are perfect.
So many videos for air fryers/multi cookers are the same stuff: chips (fries), chicken nuggets, frozen wings. I don’t eat like that. I eat like YOU! I love to cook, and have been trying to find inspiration to finally convince me that one of these things is worth having. Thank you, thank you! Wonderful food, great demo, I’m sold. I’ve also subscribed!
I just bought the instant pot pro model. It is an improvement from the older version. The pot has silicone handles and a flat bottom that makes it useful for the stove top including convection stoves. So far I love it
What do you mean about the flat bottom and about the stove top? I have an older model to replace a very old model so I also wonder how it’s improved. I might be persuaded!
@@quix66hiya22 the bottom of the pot is flat and thick so you can use it on a stove and has silicone handles that make it easier to remove from the instant pot. Very handy feature.
Can you say fantastic!! Wow, the short ribs are so good! These are recipes that my daughter with DS can make. So easy and fabulous. Can’t wait to try the rest. Thank you for sharing.
Hey Sam, love these recipes - can’t wait to try them myself! Pro Tip: did you know the lid to the Instant Pot fits into the side and holds it for you? That way you don’t have to find counter space and it drips into the ring of the pot, too! My mind was blown when I found out lol
Stumbled on to your video. I just gave myself an Instant Pot and need to learn what to make with this. Loved the recipes. I even loved the doggie! You won me over. I subscribed.
Wow. Nice to see you use a pressure cooker. It reduces time by a 3rd. It keeps moisture in the meats, and reduces cook time to a 3rd on most items. Brown rice(healthier than white) and dried beans are my fav items to cook and freeze
Little trick for the insert just spinning around aimlessly on the instant pot but use binder clips (2 of them does the trick) to secure the insert to the edge of the pot. You can obviously only do that when you're mixing stuff around, not with the lid on.... but it does help.
I made the short rib ragu and it was absolutely amazing. For the BBQ ribs, you can stick the tongs through both handles of the rack and easily pull the whole thing out. I'll have to try jambalaya next.
👍 thanks for posting, it’s nice to see the step by step, better than just reading a recipe esp since Im new to the instant pot . our little dog likes looking in the fridge too, he’ll bite my ankles to lift him even if he doesn’t wind up with a snack. We save the bones for our dog, we cook them til soft in the Instant pot. He really likes them.
Cool array of good food; I have not used mine yet, so will have to try these, and your upgrades/fixes. The Instant Pot I have has handles on the inner pot to hang on to, or you could always use a small "c" clamp on each side...
When adult son was living here did baked potato , tossed them in oven (off) then did ribs( no BBQ sauce in water) then when broiler on the baked potatoes are reheated. Great Wednesday meal to get you through. Had used the half and half in the Tuscany sausage soup with kale( just as good as Olive Garden) and already tossed in mac so used milk with sour cream... really added depth. Also should try the baked beans but double recipe as they are sooo good, esp when some are saved for theWednesday meal. Did you know you can take frozen chicken and put it straight in pot? Great chicken soup on a sick day without worry when you go back to bed. Have worn out 2 gaskets.
Everything looks delicious and I'm certain it takes good. I'm from New Orleans and mine have a darker color and it's because a tomato base. I am going to try this and add crushed tomatoes to see how it turns out. Good job!
We had an instapot once. I was making pinto beans and it blew the seal out. Never in my wildest dreams do I ever think I'd have to mop beans off the ceiling. And that was no easy task, as we have vaulted ceilings in my kitchen. So I had to use a 6 ft extension ladder to get the job done. However, I do have to say that we were lucky that my wife, kids, and all of our pets were not in the room at the time.
When I was a young soldier in training my instructor asked the class if anyone had ever blown a seal.. When someone said "yes" he replied "don't the flippers get in the way?"
I been using an instapot for 3 years since day 1 on infomercial launch i have multiple pots lids sealing lids glass lids air fryer lids multiple insert pots ..... Science states there is no way you blew up your pot and spewed beans up a vaulted sealing I call your shenanigans Frank and Beans no way no way it blew up a ceiling up even if you didn't lock it down by twisting the top to sealing position it won't come to pressure cause steam escapes from a non seal ......
@@ChrisPBacone Oh but it did. That plasticy seal pushed out the side of the lid. It allowed the beans to spray all over the light fixture, all over the refrigerator, all over the cabinet above the refrigerator, all over the island, and all over the floor. It was a mess for sure. I had to clean beans off the top of the refrigerator!
I have an instapot too and this will be a great boon for me. Thanks Sam! Gonna try that ragu this Saturday. I also hate the instapot's browning as it doesnt seem to do a lot imo. So what I do is I take that pot out and pop it on an induction stove (well my actual stove is actually induction so) and sautee/brown it there
@@themagicknightress7132 isn’t that normal though? I mean it’s like cooking in a regular steel pan, you get a caramelized fond which you then deglaze so it infuses into your liquid
There are magnets that lose their power once they reach a certain temperature. The ones used in rice cookers release when the temperature exceeds the temperature of boiling water (once the rice has absorbed the water it will increase in temperature). That’s why it goes “clunk” when it stops. Quite advanced for something that has been around for as long as rice cookers have been!
Made the ribs and they were effing delicious. Question... Think you can put two racks in the pressure cooker for the same amount of time, or would it be better to do it twice at 25 minutes each?
