The first thing I made was chicken stock. I had read about the technique over at the Elliott Homestead and knew I had to try it. One hour after putting all the ingredients into the pot, the stock was ready. I put the stock into a pot to simmer while I used the Instant Pot to sanitize my pint jars. Then I filled my jars - it can process 4 pint jars at once - and put the lids on. Next I put 1 cup of water into the bottom and the metal trivet with the jars on top. I used the Manual setting on High Pressure and set the timer to 20 minutes. It takes a few minutes for the pressure to build, then the timing begins. The best part is that I can walk away. When the set amount of time has finished, the pot goes into a natural cool down (you can choose to vent it quickly but you shouldn't for processing) and 10-15 minutes later you have canned stock. Amazing.
After my success with the stock, there was no stopping me. In the first 5 days I made two batches of yogurt (it comes out very thick), hummus, black beans and rice, rice, stew meat and dry beans and a ham.
On week two, I had made another couple of batches of yogurt, straining one to make cream cheese, which I turned into cheesecake. *Note: the cheesecake is made with sugar. I like to try a recipe the original way if I am unsure of the cooking technique and then alter it.
The cheesecake was a perfect texture, although I will have to refine the crust and make it a graham cracker one but first I have to made homemade graham crackers, which I have been procrastinating for some reason. The only hitch in the cheesecake is that you must use a 7 inch pan. I was unable to find one locally so I purchased Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker with Stainless Steel Cooking Pot and Exterior, 6-Quart/1000-watt, Latest 3rd Generation Technology. I am really happy with the quality of the pan and look forward to making more cheesecake. (We ate it pretty quickly so there isn't a picture, maybe next time.)
I have made the most fantastic ribs (no need to go out for these ever again!) as well as pork chops, chuck roast and ricotta cheese.
This is one of the best purchases I have ever made. I am confident in saying that I have used it at least once every day since I got it. If you are in the market for an electric pressure cooker, I highly recommend this one. For my family, the yogurt maker alone make it worth while. The slow cooker and rice cooker options are a huge bonus. And the pressure cooking? That means that when I don't start think about what I am going to serve for second course until an hour or so before dinner, I can pull a frozen piece of meat out, drop it in and have it perfectly cooked in less than 1 hour.
Have you ever used an electric pressure cooker for cooking (i.e. besides canning)?
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