I never knew I needed this appliance...
Вставка
- Опубліковано 27 чер 2024
- You guys have suggested I get hold of a pressure cooker / instant pot for a long time, so I picked up a dedicated one & put it to the test, making 4 different recipes, including chocolate cake!
FULL RECIPE (ingredients below): barrylewis.net/recipe/testing...
__________________________________________
From Recipes, Hacks, Kitchen Gadget Reviews, Taste Tests and more food related fun, be sure to like, follow, and subscribe to be one of the first to see all the best content on the Barry Lewis channel & beyond:
Subscribe: / @mrbarrylewis
Instagram: / mrbarrylewis
Facebook: / mrbarrylewis
Twitter / X: / mrbarrylewis
TikTok: / mrbarrylewis
Merch: barry-lewis-shop.fourthwall.com/
Newsletter: www.barrylewis.co/subscribe
LinkTree (links to everything!): linktr.ee/barrylewis
Massive thanks to our Patreon supporters who help keep the channel going. For extended videos, exclusive discord, early access to uploads, behind the scenes, polls, names in the credits & more consider supporting here Patreon: / mrbarrylewis
Ingredients:
Mushroom risotto
2tbsp veg oil
150g porcini mushrooms, soaked in boiling water
1 onion, diced
2 garlic cloves, chopped
1tsp thyme
425g arborio rice
850ml veg stock
50ml white wine
2tbsp parmesan
BBQ ribs
2tbsp veg oil
800g ribs
2tbsp paprika
2tbsp light brown sugar
300g tomato ketchup
100g treacle
100g light brown sugar
60ml cider vinegar
Sausage and mash
2tbsp veg oil
8 sausages
250ml milk
60g butter
1 onion, sliced in strips
5 medium potatoes, washed and peeled
Chocolate Cake
Chocolate Cake Mix / or equivalent
Chocolate buttercream - store bought, or make your own
#barrylewis #pressurecooker #instantpot
00:00 Intro - what is a pressure cooker / instant pot?
00:58 Difference between pressure cooker / multi-cooker etc
03:39 Rissoto in a pressure cooker
07:20 BBQ Ribs in a pressure cooker
10:17 Sausage and mash in a pressure cooker
13:54 Chocolate cake in a pressure cooker - Навчання та стиль
Was proper impressed with David Bowie (& Queen) you guys had asked me for ages to get one of these and although it has it's limitations, perhaps testing some multi-cookers could be the way to go with all the extra abilities they provide. Any how hope you enjoyed the video, yes I ate most of those ribs lol
I have a Ninja Foodie and it all I use these days except for pizza
@@CricketEngland Sounds good, are there lots of versions of them?
an instant pot and an air fryer definitely have a place in a small kitchen without a built in oven with hob, would be great for students and temporary living accommodation and single people like myself. steaming chicken portions and beef joint is Great too, you can release pressure half way through and add potatoes or veg or you could saute with onions before pressurising and then use them for onion gravy which I did at Christmas
@@mrbarrylewis yes I have the OP350UK it’s a 6L pot which is good enough for me and currently £100 off in the Ninja Foodie web site.
They are currently £139 which for some is quite a lot but for me it’s worth it as it uses less power than having the oven on and you don’t need to pre heat
@@mrbarrylewis yes several models
I have the OP350UK which is big enough for me
Welcome to your new reality! Pressure cooking has changed my entire life! You're one of us now Barry!
haha yeah it did impress me
@@mrbarrylewis pulled pork comes out like a dream. I also love it for dried beans!
I have a Ninja Foodie multi cooker 9-1 functions and cook stews, casseroles, roast dinners, pies, Shepards/cottage/fish pies, rice and Risotto.
It even steam chicken breasts perfectly so they stay juicy and also perfect for steamed potatoes
I mean where else can you cook a sausage casserole (with frozen mixed veg and frozen sausages in 8 mins)
@@mrbarrylewispost roast is amazing in the instapot too I have the 11 in 1 8qt and only paid $99
beef stew and dumplings is the best pressure cooked
You should call the bucket Hyacinth.
💐
Under-rated comment!
Bouquet residence, lady of the house speaking!
the pressure cooker would be perfect for those candlelight suppers 😁
Bucket
Welcome to the world of the Instant Pot. Nothing like taking meat right out of the freezer, tossing it into the pot, and having it go from ice cube to entree in 30-40 minutes.
tried tat with a whole chook and it was raw in the center, a thawed chook will cook in 25 minutes it took just over an hour from frozen
@@debeeriz True. I don't usually cook whole chicken, but an hour from frozen is still better than thawing overnight then 45-60 minutes in the oven.
The main draw for an Instant Pot vs other electric pressure cookers is that they use a stainless pot. The non stick coating in the other ones can scratch and degrade over time. it is really great for a "dump and go" type of meal. Easy meal - dump in dry pasta of your choice, 1 jar of sauce (once emptied add water into the jar the sauce came out of put the lid back on, shake and then pour out into the pot) add in frozen chicken breasts and if you want some frozen veg. Cook on the pasta setting and use the natural release. Open, add some shredded cheese - stir - and enjoy.
Also lentil soup - dry lentils, chicken broth (or veg broth if vegan) and spices.. in about 30 min you will be eating the most amazing soup. It is the best rice cooker. I have an air fryer and pressure cooker and now the stove is just used for things I want to cook in a fry pan ;)
Be sure to remove and clean the silicone ring on the inside of the lid and reinsert it properly. It can tend to hold on to previous cooking smells.
I used my parents' pressure cooker over christmas, for the first time to make a hotpot. By the time I'd finished the recipe, I'd bought myself one to take home with me! So very impressed!
New series using your new InstaPot? Yes please!!
From my experience the natural release (where you let the pressure equalise naturally) instead of opening the valve straight away is key! To more flavourful and tender food!
Sounds good!
@@mrbarrylewisespecially with meat.
Longer cook time recipes, definitely let it naturally release for 15 minutes at least
@@floydfix420 my 8 quart releases in 10 minutes with 1 cup of water, and takes 7 minutes to come up to pressure , so i just wait until l hear the valve drop before opening, have you ever done a steam pudding, i quite like them and the 2 i tried came out like bricks
During natural release, your food is still cooking. The if the recipe calls for natural release, do a natural release. Follow the recipe.
I've had my Instant Pot (IP) for 6 years as a Christmas present to myself. I make cheesecake in it all the time. It only takes 30-40 minutes with a natural release. To avoid the burnt bottom, get a cake pan that fits the IP insert. Use with the included trivet, water & off you go! I cook pork ribs, beans (dry w/no soaking in 40 minutes), fluffy rice, stews/soups & roasted meats. Doesn't heat up the house and cooks thing in half the time. I LOVE it!
Pressure cooker cheesecake is amazing 👍
@@ac1dflare937 ❤️🔥
I use a smaller vessel (cake pan) inside on a rack to avoid the burn from the heating element. Many things can be cooked pan in pan using steam instead of dry heat.
Hi barry, sausages are called bangers because during the WW2 with rationing they were bulked out with breadcrumbs and water. Which would then explode.
Today unless you are buying absurdly cheap sasages you dont ever need to pirece them. Also you NEVER need to pierce anything in a pressure cooker as due to the very nature of it being a pressure vessel things inside cannot explode. That said with meats it is better to let it naturally release pressure as it stops the meat from losing moisure as sudden drop in pressure causes the internal water to evaporate. Kind of like how freeze drying draws out the moisture 👍
Things certainly can explode in a pressure cooker, it's rare, but devastating when it happens.
@@timothygraham4304 The food itself does not explode. If the vent gets blocked or the unit in faulty the unit can explode.
@@timothygraham4304 But they're under pressure, not under vacuum. Things don't explode under pressure, they implode. They will only explode if you suddenly release the pressure - just allow the pressure to fall naturally.
The best things that you can make in that are going to be the things like the ribs that traditionally would take a long time. Pulled pork, pot roast, beans, stews, etc. All the wonderful softness and depth of flavor in a fraction of the time and effort.
I can't believe you didn't have one of these till now! I use mine almost every week to cook my weekly meals. It's awesome for simple one pot entrees. I'll make chili, baked beans, birria, pozole, shredded pork or chicken, soups, stews, etc. I used to do all this stuff in a slow cooker or on the "hob". But the instant pot cooks most everything in under an hour, it's awesome!
I use to make huge batches of beans in mine, then when I was done with eating I would spoon the leftovers into 1 serving size ziplock bags and freeze them, later, pop them in a bowl and microwave and it's great. I purposely make large amounts so I have bunch of frozen leftovers.
One of my favorite things to cook in my Instant Pot are actually boiled eggs. 1 cup of cold water, and however many eggs you want, pressure cook on low for 1 minute (plus warm-up time, of course), and then let the pot naturally release for one minute, and you get _properly_ runny-yolk soft-boiled eggs. If you want it firmer, just leave it for longer. Just an extra half-minute to a minute will do wonders. I've also had fun playing around with sous vide in it, since my cooker does have a sous vide function. Still, I've done risotto in it, and I will also use it to cook steamed veggies, and steel-cut oats. I've actually got a pudding basin, which I'll use with the steamer rack so that I can cook the oats in their own milk with the sugar and all of the other add-ins that I'm after. It's a wonderful piece of kitchen kit.
I do this as well, usually for deviled eggs, going 6 minutes cook, 6 release, then quick release and into an ice bath. 10 minutes after deciding i want devilled eggs, i am serving them. :)
THIS!! I came looking for this exact comment. Haha
We love hard "boiled" eggs so much in this house that we bought the insert for our Ninja Foodi. What I love the most is that it doesn't matter if the eggs are old or new (new or super fresh eggs are super hard to peel) they ALWAYS come out perfect. We use the 5-5-5 method and it has never failed us 🥚🥚🥚🥚❤️
Barry! You must boil eggs in it! Pour in a cup of water, add eggs. High pressure 5 minutes, natural release for 5 minutes, then 5 minute ice bath. The EASIEST to peel eggs! I won't go back!
Despite the scary stories from the '70's about pea soup all over the ceiling etc, I have been using an old school pressure cooker for around 25 years but have recently replaced it with a multi-cooker that does the same thing and more. Pea and ham soup with dried split peas and a ham hock plus some carrots is always awesome. Risotto is great and steamed puddings are just like grandma used to make. Save a lot of time. I don't use oven gloves and tongs, just push the pressure valve round with a wooden spoon
Barry! Yes! I was wondering when you were going to have a pressure/slow cooker!
I’ve done everything from ribs to risotto!
It’s a truly unique appliance! Saves SO much time! Please include it in more videos!
Cheers, I will maybe do another or get a multi-cooker one
@mrbarrylewis The Instant Pot used as a slow cooker is terrible, IMO. A slow cooker cooks from the sides and the bottom, but the Instant Pot only cooks from the bottom. So even though it can cook something slowly for 6 hours, because it only cooks from the bottom, the cooking is very uneven, whereas, in a Crockpot (slow cooker), the cooking is cooked evenly all around.
@@deanmar9002 Slow cooker is a waste of time and power compared to a pressure cooker.
These are basically pressure cookers with a modern twist. Since pressure is directly proportional to temperature, by monitoring the temperature of the cooking vessel, these can maintain pressure accurately without having to constantly bleed steam out a weighted valve like the old style ones do. These are far safer because unlike the old style, you don't have to worry about the steam release getting blocked by a piece of whatever you're cooking and turning it into a bomb.
My favorite recipe is chicken soup. Literally just dump in like 4 chicken breasts (frozen or thawed), a couple chopped onions, a 1lb back of baby carrots, an equal amount of sliced up celery and some pototoes cut into 1-2 inch chunks (or just halved if they are small). fill to cover with chicken stock, add spices, herbs and such, and pressure cook on high for 30 mins. It will actually take an hour or so and then you can shred the chicken with some tongs and enjoy some really good soup.
Harry I have two a 7 in one instant pot and a 12 in one British version I use them virtually daily basis.
Today I made a chicken soup from scratch in 18 minutes in the instant pot and chilli from scratch in the other.
I have an amazing recipe for Arabian fish dish that I now only cook in my 12 in one multi cooker
You can cancel the keep warm at set up stage and never move the base unit never stand behind the pressure release valve for safety reasons.
I have even made a cheesecake in both. I have made ham ribs in an hour start to finish steak and kidney stew for steak pudding which I then steam cooked in it.
5 lb bag of potatoes in 9 minutes
Keep experimenting you will love the versatility.
You can buy insert pans that can be used several ways.
I always wear meats before I put into multi cooker.
Enjoy your new toy
They are not quite dangerous Barry,they are perfectly safe,I have the Instant Pot with the separate air fryer lid and two Instant air fryers and they are brilliant,I've had pressure cookers for over 40 years and granted years ago there wasn't as many safety features as there are now so don't worry about it blowing up as it never will,as for the sausages and mash,that's where the air fryer lid on the Instant Pot Duo Crisp comes in to play,you take the pressure cooker lid off and put the air fryer lid on to crisp the sausages ,chicken etc after pressure cooking them to brown them off
I have the Instant Pot with the air fryer lid. When I make ribs I use the pressure cooking function using beer with some liquid smoke as the liquid and I dry rub the ribs with seasoning salt. Once the ribs are cooked, I empty out the liquid and use the air fryer basket and lid to add some colour to the ribs. Then I brush the ribs with barbecue sauce and air fry them a second time.
I LOVE my Ninja Foodi. Same concept as thr instant pot. Had one since 2016 and use it multiple times a week for myriad of things. My fav is being able to take a pot roast from our deep freezer and know that we'll be able to be sitting down to a full meal in just over an hour 1/2 or so. Whereas in the past i would have needed to cook that thing low and slow in the Le Creuset in the oven for multiple hours.
Also... They make silicone cake pans specifically for the instant pot/ninja foodi that really help with that burning on the bottom. We also EXCLUSIVELY use or Foodi for making hard boiled eggs!! Perfection every single time. The 5-5-5 method hasnt failed us ever!!
We love this thing so much we decided to get one for the lake house 😂 now THAT one has a yogurt setting.It's a larger capacity one with more options than our one here at home BUT the options were things hubby i liked and want to use once he retires and we're moved out to the lake house permanently haha. Noe i just need to stsrt using THAT one more to learn its options snd functions 🙌🫶
These appliances, no matter the brand, definitely have made cooking a lot more convenient, thats for sure.
@0:23 "Bouquet not Bucket"! 🤣🤣🤣🤣🤣
As in "Hyacinth.!!!!!!! Hyacinth Bouquet/Bucket"!!!!!!!" LOVE that show!!!!!!!💖💖❤❤
My favorite uses for mine are beans (sooo lovely and tender, but quick, no soaking required), and yogurt. It makes brilliant yogurt.
I own a Ninja Foodie which also is a pressure cooker and one of my favorite things to pressure cook are eggs 😊
I put them on the rack, add some water to the pot and set it for 10 minutes.
Perfect hard boiled eggs and they peel like a dream!
Instant pot for me, but yes, hard boiled eggs peel perfectly!
These are addicting. There is a UA-cam channel called Pressure Luck that gives very clear instructions.
So interesting fact KFC chicken is pressure fried!
If I forget to defrost roasts or chicken, I can pressure cook them when they are frozen and just add 30 min or so to the over all cook time. I love my Ninja Foodi. Oh I use a long handled wooden spoon to release pressure, it doesn't get as hot as metal tongs.
My favorite appliance! Best way to make Indian Food! Addicted!
Three things I have come to love our multi-cooker for: yogurt, rice, and when you forget to thaw the chicken. It's done in ten minutes, as long as you sauce it liberally.
I am a terrible cook so I exclusively cook with my instant pot. I do Japanese Curry and I love that it's so simple.
When venting, I'd cover the vent with a cloth / kitchen towel to avoid excess spray. We've had a nice chicken soup coating on our adjacent cupboards before
Pressure cookers are amazing for jams, preserves etc. Use it to sterilise the jars, then to make your preserves. Once the preserves are jared, back in the Pressure cookers with lids on for 10/15mins. This is for screw top/vacuum seal jars
It is the first time I'm leaving a comment. I like you work Barry you've got me through some rough times with your happy personality. Also you've inspired me to get back in the kitchen and I now cook and try a lot more recipes.
Funny enough I just bought a pressure cooker with an air fryer and I looked straight away on your channel to see what to cook and you've just released the video thank you so much.
I love my instant pot! I have the exact model. One of my “need a healthy meal but don’t want to cook and I’m hungry” meals I make in this. Take a packet of supermarket own savoury rice (not the microwave one) dumped in with water, frozen stir fry veg and either frozen vegan chicken pieces/ meat balls or shelf stable soya chunks and a few herbs and spices (depending on my mood) thrown in. Stick in one for 15 minutes and it’s great. Takes less than 1minute to prepare but it’s healthy, filling and tasty. Plus all the ingredients are long life items I always have on hand.
Excited to get some new recipe ideas from this video though
Nice one Alex cheers
Instead of an Instapot, we got a Ninja Foodi. I love it especially because it can air fry, bake/roast, pressure cook, saute, slow cook, and steam. We full time in an RV (caravan to the Brits), and the Ninja and our outdoor grill are all we use for cooking.
I don't know if you could do this with the Insta-pot, but I've worked in restaurants where they have broasters - essentially large pressure cookers filled with oil to do mass orders of fried chicken. The pressure cooking does make a difference, getting you a juicy fried chicken breast with crispy skin in 3-4 minutes. Again, I don't know if you could do this in the Insta-Pot, but if you feel like flirting with danger, it's an idea.
an instant pot is perfect for making stock or similar things like that, can use the saute function to let it simmer down and freeze it for homemade stock cubes that are worlds better than storebought stuff
also great for pulled pork/chicken for taco's
"That tastes a bit like a MicDonald's apple pie" with the super hot food had me laughing really hard
I have the instant pot 8 in 1 and LOVE IT! I got mine last holiday season during an early black friday. Got it for half off. Best purchase of 2023 lol
I have an "old school" pressure cooker which is just a pot i use on the stove, but it's great for making soups in half the normal time, or boiling potatoes really quickly. My mom also uses hers to make rice like no other rice I've had, even i couldn't replicate it!
I make carnitas with pork shoulder in mine all the time. The best thing about an electric pressure cooker is you can use meat straight from freezer. Changed my cooking.
Stick those ribs under the grill on your stove for a few minutes to get some caramelization and take them up to 11.
Best tip? Silicone. I have a silicone steamer basket that i use a lot, but you can use metal dishes in it as well. I love an electric pressure cooker for bone broth. 2 hours, and it tastes like i spent all day cooking it.
There is also a cover for the steam release valve that directs the steam in whichever direction you want, They come in all sort of cute shapes, but, i tend to just toss a hand towel over the valve when i do a quick release.
I LOVE my Instant Pot. I've made so many different stews and beans and rice and other dishes in it. Indispensable part of my kitchen now.
Although mine doesn't have nearly as dangerous of a valve as yours!
General rule of thumb is to natural release meat (or let release for 10 mins at least). You can quick release veg etc. I’m addicted to making one pot pasta dishes in mine. No drain!
I love using mine. I was scared of the old ones. But this is my fav to use.
Seeing you release that steam reminded me of Back to the future part three when Marty is helping Doc retrieve the ice.
Thank you for doing this! I've seen so many recipes for these and wasn't sure if getting another space taker was worth it.
LENTILS! Pressure cookers are AMAZING for doing lentils and beans!
Also look up "steak potatoes and onions".
Short stack is you layer onions, potatoes and stew beef in a pressure cooker with salt and pepper, no liquid, and cook for ~45 on high sealing. It's a super simple comfort food. If you're feeling rich you can add some carrots.
We do our brisket roasts in our pressure cooker, and they are to-die-for! We put the whole roast in there with a cup of water (or stock), some onion slices, garlic cloves, other herbs and seasoning to taste for around 40 minutes, and then onto a grill rack and into the preheated oven on high grill setting for another 5-10 minutes. You can also run a skewer or knife through the roast a few times before putting it in the pressure cooker to help the seasoning to penetrate deep into the meat.
I love my instant pot! Really good for making stew and curries!
English person using wild mushrooms in kitchen - my heart start beating faster lol - well done Barry! In Poland we love wild mushrooms!
Use the end of a wooden spoon to release the pressure. I use an elbow for pipes to direct the steam sway from my windows, under the cupboards or on my ceiling. Just a few tips to help you out.
Barry... Why are you always surprised that mouth full of food just cooked is hot??? Love it!!!
I’ve had it for years, I love it ❤
I make pea and ham soup in mine all the time…. Half an hr and it’s ready including prep time. Best thing is you don’t have to use a blender on it as the pressure does the blending for you
If you put a clean tea towel on the vent, the steam won't get your ceiling all wet with water and food! 😮
The Queen bass player came up with the bass line for Under Pressure when Bowie came and jammed with Queen. They went out for pizza and he forgot the bass line. Luckily it was remembered and we got the song we all know today. More Under Pressure videos please Barry!
Pressure cookers aren't dangerous, people are just freaked out by the kettle sound. I love pressure cookers, they're so convenient. We have like six of those in our kitchen.
I have a multifunction Instant Pot and I love it.
I have used the saute', soup/stew, slow cooker, pressure, and sous vide functions and they all work wonderfully!
15 mins is waaaaay to long for diced potato I cook new potatoes in the instant pot with 250ml water with the time set for 2 mins and they are soft then. Definitely need some pressure cooker accessories low rack high rack, steamer baskets etc ☺️
pressure cookers only explode if the safety valve is faulty or not working correctly. Even with the valve closed they should automatically release excess pressure once they reach the safe limit, so they don't blow up. But as with anything with valves, as it's used and age, the valve will become less reliable. I have no idea if there exist pressure cookers where it's possible to service the valve, but it's one of those thing where they recommend replacing the whole appliance after X amount of time to ensure it's safe to use.
Early! Your videos are the Best way to start the week Barry! Thanks 😊😊😊
On the naming of Bangers & Mash, the name "bangers" goes back to WWII when through rationing, sausages were filled with a lot of "non-meat" fillers and a lot more water than they normally were, resulting in them filling up with pressurised steam and bursting the skins rather violently with a bit of a bang, and to this day, americans still think we make sausages like that... :P
Great to use during a heat wave when you don’t want to turn your oven on
I have a pan-style pressure cooker that is older than me (i think my parents got it as a wedding present originally)! I mostly use it to cook dried beans because it's so much quicker and you don't have to pre-soak them
My grandma used to make vegtable soup in the pessure pot with soup meat (cow bones/ rips) or Ossobuco. Loved it.
that little popup at 2:43 indicates full pressure has been reached, and locks the lid on so you don't accidentally open the lid on a full pressure pot.
Now that you've tried a pressure cooker, you need to get a pressure canner and try canning and preserving foods in a jar.
I've been praising this appliance for years. Aldi always has 2-3 lb chuck roasts and we can put 2 in there with rub and hot sauce. Also do a poor mans risotto with chunks of Velveeta, Medium salsa, and chili beans after we cook the rice in there with broth. 😁
Barry, do hard boiled eggs!! Easiest peeling eggs ever!
Cook 5 minutes, natural pressure release for 5 minutes then vent, then straight into ice water 5 minutes.
I no longer make them any other way!!
To get the smell out of the seal, wash it well then hang it outside in direct sunlight for a full day, It really works!
I make cheesecake in mine! It's super delicious and much faster and easier than doing it in the oven. You'll need to purchase a springform pan that will fit in the instant pot, but it's worth it.
I love ip cheesecake
Loved this one very entertaining as usual😊
I got my mom one of the Instant Pots with the multifunction options and she honestly cooks 80% of family and holiday dinners in it. It's amazing for doing roast beef and then making the gravy after you take the roast out.
Barry starts calling it a dump cooker and proceeds to put a suspiciously brown substance into the now-called dump cooker lol
I couldn't help but laugh, thanks Barry I needed that laugh this morning it made my day. Oh, and I have a Crock-Pot brand
multi-cooker/pressure cooker and it is great, they come in 3 or 4 different sizes which is great if you do a lot of cooking large items or amounts of food or a small amount of food you can buy the size that works for you.
Only thing missing from the cake (imho) is a layer of buttercream in the middle so it's not just sponge in so many bites, but considering how much stuff you made in this video it's all very impressive! I remember the old-style pressure cookers from when I was a kid and living in fear of the thing exploding (or forgetting to release the pressure valve thingy on top before opening the lid) but it'd be amazing if they made a proper comeback as the Next Big Thing after air fryers.
Please do a list of recipes using an instant pot, I neeeeeeed your guidance.
i got an instant pot for christmas a few years ago and i love it i can cook a full on beef roast that would normally take all day in like 2 hours and its fall apart tender
On the subject of christmas, I've been using mine for the christmas dinner and it makes for the juiciest turkey imaginable, just 10-15 mins on high in the oven to brown it and it's perfect.
One of us! One of us!
You can now make effortless hard boiled eggs. Look up the "Perfect hard-boil egg" recipe for the instapot. No more worrying about peeling off the shell! Lovely perfect golden centers.
This is why I love my ninja foodie, you can complete the pressure cook, and then use the air fryer lid to get that browning and crispness 😊 it's amazing for chicken wings!
Barry, i do salmon or mackerel in mine, i set it onto pressure cook set to 3 minutes, which starts after the pressure as build up, then once the timer as finished you leave it to self vent, and you should find your fish ready, also rice particularity wild rice which takes further time to cook.
I only make my mashed potatoes in the Ninja Foodi on the pressure function now - it's not exactly difficult to do mash on the hob, but having to constantly worry about the starchy water boiling over onto the hob, and then the clean-up afterwards is (for me, at least) a nightmare! Plus, I am a huge fan of the Ninja zero-stick coating (I've even bought some pans with it) for ease of cleaning. I confess that I use the pressure function about 70% of the time on my Foodi, it is a dream!
I started cooking with pressure cookers when I was very young and at over 70 now I still use them. The instant pot only made it a little easier.
I love mine!
I wish you had done a roast beef with potatoes and classic beef stew with potatoes and carrots. Can’t wait for the next gadget video.
Been using my instant pot for years .. and love it .. between my instant pot and air fryer , I'm good
Have and use a separate Silicone sealing ring (different colours) I.E. Casseroles/Savories and Desserts and Yogurt.
The savory one will start to smell of garlic, onions, etc. We use red and clear rings to keep them straight.
Leave meat to naturally release the steam, it comes out better. I have 3 pressure cookers , different sizes, well 4 if you count my old stovetop one, and I love them all. I have had them for years and never had anything explode. You can get different coloured sealing rings to use to stop savoury smells getting into sweet dishes. You should get a new ring every year with frequesnt use for safety.
You don't actually need to hurry to turn the "keep warm" function off, all it does it to stop it from going into danger territory temperature-wise. It won't affect the release time.
That cake looks incredible
Love to hard boil eggs in these. Mix it up with soy sauce, Worcester sauce, or different stocks for a little change.
Guess they aren't really hard boiled this way but they are fantastic!
Preassure cookers are AMAZING! So happy You got one Barry! That's a staple here in Colombia given how much beans we make! Some Bean recipes in mind Barry?🫘🫘🫘🎉🎉🎉🎉
🇨🇴🇨🇴🇨🇴
On my house we have preassure cookers! EXCELLENT for stews! Please make one soon barry?
I have a pressure king pro and I use it 3 or 4 times a week. The chocolate cake looked like a steamed pudding, gives me inspiration to make a golden syrup sponge or a pineapple upside down cake 😍
If you don't want a "speckled" top to your cake, just put some parchment paper on top and then some paper towels. The top looks like that because the water from the lid fell onto the cake while it was being cooked. I second the cake pan though.
Pressure cookers and multicookers are really amazing, especially for things like rehydrating beans or stewing beef. I made dal makhani in mine just a few days ago, and often make pork and beans with it as well. I never tried the Yogurt setting, but I mean to at some point. It is well worth the investment.
You should definitely try a New York cheesecake in it, and revisit the beans as well.
Congrats on discovering something we've been cooking with for 27 years, albeit with 2 old-school ones. (substituted an old for a new one a few years ago) 😂 I can confirm "Internetfad's" comment; pressure cookers are a life savers! ☺