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Written by Unsafelyhotboots on 2024-12-29 at 16:13

For those with an #InstantPot, wanna share some recipes that have been a smash hit in your house?

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Descendants

Written by Unsafelyhotboots on 2024-12-29 at 17:33

I will start. Caramelized Carrot Soup, from Time Ferriss' 4 Hour Chef

5lbs of carrots, chunked and peeled

1teaspoon of baking soda

1/2 cups of butter (I use a vegan butter substitute and it comes out just as tasty)

Salt

Pepper

Ground ginger

You need an immersion blender and a juicer, as well as the instant pot.

1. toss 2lbs of carrots, the butter, some salt, and the teaspoon of baking soda into the instant pot. Melt the butter and ensure carrots are covered on all surfaces with some butter, then seal and pressure cook on high for 20m.

2. while that's going, juice the rest of the carrots

3. once the instant pot is done, open to smell something absolutely glorious. Then push the mix through a sieve to get a carrot puree in a bowl. Discard the pulp.

4. add the carrot puree back into the instant pot, add 2 1/2cups carrot juice and simmer until it separates.

5. toss back in the instant pot, immersion blend while adding water/excess carrot juice until you get the desired consistency.

Serve with salt, pepper, and ground ginger garnish.

The amount of baking soda determines how caramelized the carrots get under pressure. Use slightly less if you like more carrot flavor.

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Written by Alison Wilder on 2024-12-29 at 17:51

@unsafelyhotboots this African peanut stew is incredible. The instructions are for stove top, but it's really easy to do it in the instant pot. I think I usually cook it for 25 minutes or so on high pressure.

https://recipes.alisonwilder.net/notes/african-chicken-peanut-stew

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Written by Jo doing Portraits in Oil on 2024-12-29 at 20:29

@alisynthesis @unsafelyhotboots

I will definitely try this. Sounds delicious. I had African Peanut Stew a long time ago…remember liking it. This recipe sounds great.

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Written by Alison Wilder on 2024-12-29 at 20:31

@JoBlakely @unsafelyhotboots I am one of those people who doesn't usually cook the same thing more than once, but I have made this so many times. It's very easy and forgiving, and if you're super lazy you can even just toss a grain in there like brown rice or whatever. Throw in cheap and delicious, and it's a winner in my book!

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Written by Bluedepth on 2024-12-29 at 19:07

@unsafelyhotboots IP is the best path to mashed potatoes. Peel, chunk, cuppa water, ten minutes high pressure. Quick release. Mash. It’s like a lifeline that speaks to my third-gen Irish heart.

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Written by Unsafelyhotboots on 2024-12-29 at 19:29

@Bluedepth Brilliant. I wonder if I could do this with sweet potatoes?

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Written by Ganga on 2024-12-29 at 20:24

@Bluedepth @unsafelyhotboots Agree. Potatoes are excellent in the IP. I cook them whole and then crush rather than mash. Drizzle of OO and sprinkle of S&P.

PRICK POTATOES BEFORE COOKING (I cook in the jacket). *** Place the potatoes on a trivet.

The timings for my 6L IP are: SMALL-MEDIUM potatoes from the fridge 10-11 mins HP. *** MEDUIM potatoes from the fridge 14 mins *** MEDIUM LARGE potatoes 17mins. ***ALL with 10min NR.

Less time if potatoes are at room temps.

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Written by Jo doing Portraits in Oil on 2024-12-29 at 20:26

@unsafelyhotboots

I’m interested as I just got one.

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