This weekend I’m going to be helping a friend learn to use her Instant Pot. She’s never used a pressure cooker or canner and she’s a little afraid to get started. She has an Instant Pot so I told her I’d bring two over. We’re going to make Orange Chicken, Mississippi Pot Roast and rice.
For the orange chicken, I mixed up the BBQ sauce and the soy sauce in one container, put the orange marmalade in another, put cornstarch in a baggie.
For the Mississippi Pot Roast, I put the peppers and juice in a container; put the Better than Bouillon in another container. Put the Ranch Dressing Mix and Au Jus Mix in a bag. I didn’t know if she’d have real butter so I put a stick of butter in the bag of ingredients that goes into the fridge.
I may be missing something because I’m not looking at the recipe now but I was when putting the ingredients together so I hope I got everything!
I think it will be fun to cook with her and I’m hoping by the time we’re done, she’ll have the confidence to use the Instant Pot often.
Marsha B says
I am happy you are talking about the Instant Pot meals! I got one before Christmas but have only used it a few times for meals and a lot for hard boiled eggs. I love hearing more recipes and tips from you and other readers.
Laura says
Oh, I wish I had someone to show me how to use an Instant Pot! I know you say it’s easy, but I have the same fears as your friend.
kathleen says
wow – i have an All American canner still in the box – will you come teach me? oh i wish, lol.
judy.blog@gmail.com says
Maybe! 🙂
Peggi says
Me too me too!! I wish Judy would do video tutorials on canning and preserving!
JustGail says
Yes, for those of us raised with fears of exploding pressure cookers/canners, the first few times using the IP is a bit stressful. I’m getting used to it! One thing I did have to do, was make the lettering for the pressure relief button easier to read (silver Sharpie on the raised lettering).
One thing I’m trying to get over – I don’t like using the sauté function on the IP. I find it hard see, to turn the meat, and the heat seems way too high. So I’ve been doing that in a fry pan on the stove – still splatters, but it’s far easier to keep an eye on it and turn/stir when needed. I add a bit of the recipe liquid and scrape the fry pan godies into the IP, so I don’t lose that flavor.
Pamela says
Do you adjust the saute temperature to low when you think it is too hot or is it too hot on low also? I use the saute because I am lazy and don’t like to have additional pans to wash.
judy.blog@gmail.com says
Rarely do I adjust the saute temp.
Linda Garcia says
I had my Instant Pot for over a year before I got brave enough to use it. Now I use it all the time!