I’m cooking this for supper tonight as I sit with an early G&T. Instead of the frazzled leeks and chorizo I am air frying some pork, spinach and chilli sausages and also some pork crackling salvaged from a pork shoulder which is in a casserole for tomorrow evening. A bit of a pork fest!
All you need to remember is that an Instant Pot is basically just an automated pressure cooker. With extra functionality too, obviously, but we'll ignore that for the purposes of your question. I use the manual stove top terminology - you need to do the same process but using the IP settings.
So - if I am talking about starting the cooking process off on a high or low heat, you would use the saute settings for this.
When I talk about adjusting the hob heat to just high enough to maintain pressure, you don't need to do that because the IP does it automatically. And you will have also set the pressure cooker to a timer, rather than doing it manually.
When I say remove from the heat, that is the same thing as the IP switching to post pressure cooker settings (usually off or keep warm).
The pressure release is the same - you either leave it to drop pressure naturally - and you can set a timer for this too if you like - or fast release.
I hope that helps. Please let me know if you need further clarification.
The only difference I found is that sometimes I use a shorter time with NPR. I wonder if that's because the sides of an InstantPot have more insulation (stainless steel insert plus the plastic outer layer) so perhaps keep the contents warmer/cooking for longer.
Yes - and I do find that sometimes IPs take longer to come up to pressure too, and there doesn't seem to be much rhyme or reason as to why! So that also can affect the cooking time.
Interesting. Newer vs older models or is it random?
I find I need less cooking time in the IP Pro than the usual InsantPot recipes suggest (online or I have 1 cookery book). I find it suites better your timings which are lower.
Yes, it would affect cooking time. Do you use the InstantPot which doesn't go on the hob?
I have a speedy induction hob, so often use that to get things started, e.g. bring liquid up to boil, and then pop the insert pot into the InstantPot. If time is off essence. If not, I let the IP preheat itself.
I cook Catherine's recipes in an InstantPot, the methods are the same.
I have an InstantPot Pro which has an insert which is basically a stainless steel pot which can be used on the hob. I do that instead of using the saute function. So hob until the time comes to switch the pressure on, which is when I put the insert into the InstantPot.
I’m cooking this for supper tonight as I sit with an early G&T. Instead of the frazzled leeks and chorizo I am air frying some pork, spinach and chilli sausages and also some pork crackling salvaged from a pork shoulder which is in a casserole for tomorrow evening. A bit of a pork fest!
Very nice!
I am staring out at the mist and envying you those sunrises
I think the one I missed today was probably the last one for a while - looks like the gloom has returned, here on in.
Still confused how to convert these recipes to cooking in an InstantPot?
Hello! Which bit are you struggling with exactly?
All you need to remember is that an Instant Pot is basically just an automated pressure cooker. With extra functionality too, obviously, but we'll ignore that for the purposes of your question. I use the manual stove top terminology - you need to do the same process but using the IP settings.
So - if I am talking about starting the cooking process off on a high or low heat, you would use the saute settings for this.
When I talk about adjusting the hob heat to just high enough to maintain pressure, you don't need to do that because the IP does it automatically. And you will have also set the pressure cooker to a timer, rather than doing it manually.
When I say remove from the heat, that is the same thing as the IP switching to post pressure cooker settings (usually off or keep warm).
The pressure release is the same - you either leave it to drop pressure naturally - and you can set a timer for this too if you like - or fast release.
I hope that helps. Please let me know if you need further clarification.
I find it's the same, yes.
The only difference I found is that sometimes I use a shorter time with NPR. I wonder if that's because the sides of an InstantPot have more insulation (stainless steel insert plus the plastic outer layer) so perhaps keep the contents warmer/cooking for longer.
Yes - and I do find that sometimes IPs take longer to come up to pressure too, and there doesn't seem to be much rhyme or reason as to why! So that also can affect the cooking time.
Reason could be the weak starting heat. Maybe like a poor electric hob.
Yes - it seems to vary from model to model and I’ve tested a fair few.
Interesting. Newer vs older models or is it random?
I find I need less cooking time in the IP Pro than the usual InsantPot recipes suggest (online or I have 1 cookery book). I find it suites better your timings which are lower.
Yes, it would affect cooking time. Do you use the InstantPot which doesn't go on the hob?
I have a speedy induction hob, so often use that to get things started, e.g. bring liquid up to boil, and then pop the insert pot into the InstantPot. If time is off essence. If not, I let the IP preheat itself.
Thank you both so much. I’m going to dive in and try with your suggestions.
Great! Enjoy! Experiment :)
I cook Catherine's recipes in an InstantPot, the methods are the same.
I have an InstantPot Pro which has an insert which is basically a stainless steel pot which can be used on the hob. I do that instead of using the saute function. So hob until the time comes to switch the pressure on, which is when I put the insert into the InstantPot.
That is a much better idea than using the saute function.
Yes, I think the InstantPot Pro is a great model, I like this feature (the insert that goes on the hob and looks like a normal pot with handles).
I also bought a lid for the insert pot, so use it like a big pot, e.g. to cook lots of spaghetti.
Thank you, Ana. So after the sauté, you use the same timing as for Catherine’s stovetop method? That’s so helpful.
I love that I can put the IP to get on with it and set the pressure and stop according to the timer. Set it off and forget till the timer beeps.
Yes, that’s what appeals to me too. I can get on with other things while it cooks.
Yep! E.g. try the risotto recipe. Btw, the final step of stirring the rice is crucial - it releases starch and thickens the risotto.