Anyone have one of these> Thoughts on it?
For chicken, potato and carrots I'd just try generous salt (not unhealthy like they say - look it up), a generous amount of garlic (powder if you want but real tastes better), a tiny bit of Thyme, butter, and white wine. Black pepper after it's on the plate. But there I go again with elaborate meals lol. I think maybe the single package item you might want for that dish is called "poultry seasoning", along with butter.Same here. I'm hoping to do more of the prep and toss a few things together and have decent meal in an hour. I definitely enjoy the more elaborate stuff once in a while, but I'm hoping to hone my cooking skills for more cook and run type of deals.
So far, I've had pretty good success with pressure cooking chicken breasts in chicken broth for 11 minutes, then throwing in potatoes and carrots and pressure cooking again on high for 3 minutes. I do this while making rice in a stove top pot at the same time. Tasty and healthy, but I'm still trying to figure out some seasonings for more flavour. If anyone knows of a package of something to throw in, please post up.
Ya I guess I'm just trying to figure it out as best I can, now with IP cooker timing. Though even in the oven or pot I often screw up the timing/doneness of things... Normally I'd say with the same size chunk of potato and carrot that the potato will cook slower than the carrot in the oven. Seems like in the IP with all the steam it might be opposite. I'll have to play and dial it in for the right size/shape/timing with the IP.I've cooked carrots and potatoes together for years in a pressure cooker and never had this problem. I will cut the carrots in 2 or 3 pieces and cut the potatoes into pieces of similar thickness to the carrots. Put them all in the pot and let them cook. One of my favorites is a boiled vegetable dinner made of carrots, potatoes, parsnips, cabbage and a whole onion steamed together sometimes with rutabaga. If the potatoes are big I will cut them in half or thirds. And put the big chunk of cabbage on top, like a 1/4 of a head of cabbage. Maybe it's because I like traditional Canadian over cooked vegetables, I am not going to lose my mind if everything isn't exactly to the same stage of al dente.
I do beef stew in one stage too (without the beans, who puts beans in beef stew). I roll the meat in flour and brown pretty thoroughly in a frying pan before it goes into the pot.
Did I do something wrong? I do have the 8 qt. I had about 2lbs of cold potatoes and 1-2 cups of cold water in there, and it took a full 15 minutes for it to come up to pressure and the timer to start... It was as long as bringing a large pot of water to boil... That's why next time I was planning on soaking the potatoes and IP liner in hot tap water for a few minutes first, while I'm getting the carrots ready, to hopefully jump start the heating up process.Potatoes and carrots are super simple and quick in the IP actually. All you have to do is wash and cut up some baby potatoes, throw into the IP. Then throw in a bag of baby carrots along with some water (I use chicken broth). Set the IP for 4 minutes and done.
It takes less than 5 minutes for pressure to build up, and another minute to quick vent, so let's say roughly 10 minutes total, and they come out just right. It's a very simple recipe and process, no need to over think it.
I usually stock up on stocks of stock in the summer when there's more stock of bones during bbq season for stocking. Which leads to overstocking, and my stock of containers for stock become out of stock from my stocks of stock container stock.Or start using the stock...
I'm guilty of overstocking the freezer too...I stock up when things are on sale but I'm not eating as fast as I'm buying.