My wife makes mac & cheese using both mild cheddar and sharp cheddar cheese using the Instant Pot to make the pasta. We add a summer sausage cut into 1/2 inch pieces in the mac & cheese and it's fantastic. You can also add chunks of fully cooked ham pieces if you don't like summer sausage. Also the dinner franks at Costco are also great in mac & cheese.
I really need to get my instant pot out and use it more.. I didn't have a good experience with the couple meals that I've tried... But by the comments I see I guess I just need to use more liquids... Thank you for always showing us delicious recipes...😁👍😁👍😁👍🤗🤗🤗
Thank you Kristen for such wonderful tips and recipes! The instant pot has changed our lives, eating delicious, nutritious and easy to cook meals! Love 💕 and hugs 🤗 to you and your family!
I am in the process of making a pork tenderloin in mine!!!! I took one of your recipes!!!! This pot is SSSSSOOOOOO easy, once you get used to it and how it works!!! I make a lot of things in it now. Saves time and a huge mess!!!!!💖💖
My instant pot is still in the box. Me working 3rd shift, I know I will get some use out of it. Your videos & recipes will surely help. Thank you so much for sharing. You make it look so easy. My mother in law is so afraid of it. Take care & God bless 🙏
I love these simple recipe ides! I just started seeing a nutritionist and she said the Instant pot is a great tool, I have a large one at home but I would like to have a smaller one too. But I was wondering about the 4 minute pasta trick, does that work with frozen stuffed pastas like ravioli, tortellini? Or even frozen homemade flat noodles like fettuccini?
I just received my new Instant Pot Duo Plus yesterday. So far I've pressure cooked water, I guess it was the test you perform and it did exactly what it was supposed to do. Now I'm looking for recipe's and came across your channel. I like the Mac & Cheese and Beef recipe's you showed. My pot also has the new option to Sous Vide and I know even a cheap cut of steak will come tasting great and tender enough to cut with a fork. Do you have any suggestions for Sous Vide recipe's? Thank you for the video, you just got another sub.
What if I’m a guy who wants a shirt? 4xlt? I cook for the family. Just made the chicken tacos yesterday I made the open face roast beef w mash potatoes
I just got my IP out the box & excited to start. I am a slow cooker & new to pressure cooking. I was a confused by the beef joint. You said 'low and slow' then put it on Hi pressure, but said left it for 5 hours. I normally leave the slow cooker on & go to the office. So do I pressure cook for the 1.5hrs then leave in the unopened IP to 'cook' ? Does it auto switch to keep warm. I've got an IP duo crisp (11/1).
If you leave it depressutize naturally and sit on warm, the meat is much more tender, falls apart almost on its own. Plus if you are starting it early, then go out, you don't have to fuss about it. Pork shoulder done this war is amazing.
you should mention...to check the seal of the lid before putting it on....it happened to me a couple of times, it was not on properly and never came to pressure 🤣
Hi Kristen , I see you cook frozen boneless, skinless chicken. But if I wanted to cook a couple of frozen leg quarters with skin and bone , would I cook this at same directions as the boneless? Thank you !
Whenever i cook meat in the instant pot, it never comes out tender. I cook by the directions as well. My husband hates when i cook in the instant pot. What could i be doing wrong?
The amount of liquid makes a huge difference. Try using more liquid and I always season or use broth, mine comes out tender and saucy because of the amount of liquid
I think sometimes the directions err on the longer side for cook times. Cooking too long can make it dry, try shorter cook times but make sure meat has a safe internal temp! (I do chicken like 15 min, but that's my IP!)
@@christinedefriend8782 yes, I do chicken for less than what I see in most videos. You can actually cook it to just 155F and hold it there for a minute, minimum, and it's still safe!
I find I don't have to rinse pasta off. And I do have a very handy trick of spreading extra pasta on a cook sheet with wax paper, spray it with olive oil, flash freeze it and put in large baggies in the freezer. It's just as good as fresh. What I do need to rinse are buckwheat noodles (soba) which get a slimy coating and continue to cook to mush unless they are cooled down.
When cooking things with high starch content, the burn notice happens a lot easier because the bottom of the pot gets very hot. Be sure you have enough liquid.
Last time I cooked more than 3 frozen chicken breasts for the 24 mins it wasn't done where it touched where its frozen and touching I have gone to to 30 mins and have never had a undone chicken again.
Put it in the bottom of the pan in the liquid. You can also cook it in 1 cup of chicken broth. That is so yummy and comes out tender every time. If they aren't very thick, they can be done in about 22 minutes.
I stopped cooking meat in mine as well. I would rather use my crock pot for meat any day. I have done chicken many times and it's just tough. I do just like she says too.
Same (for chicken at least). I’ve tried various methods and times-it doesn’t shred as easily as I’d like, and is rubbery. I’ll stick to the slow cooker for that!
I love my Instapot but my only problem I have when I cook pasta any kind, it isn't soft in 4 minutes. If in soup it finally does on keep warm by the time you have a 2nd portion but right after it cooks/pressed it is still hard maybe slightly under al dente. What gives? Can I cook it longer? Also it is fully under the liquid.
I noticed you have chickens in your garage why do you have chickens in your garage I don't know if I could do that if you cook those and eat them I could never raise my own and then eat them it just couldn't so what do you do with yours
They are almost big enough to move to the coop! They started out as tiny chicks! It snowed here last week so we kept them in the garage a little bit longer!
