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Instant Pot Lux80/Duo80

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TasunkaWitko View Drop Down
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    Posted: 27 December 2018 at 12:36
The Beautiful Mrs. Tas and I received one of these for Christmas:

http://a.co/d/5Fh1sRi

This is something we had talked about, but never really considered getting; having said that, we're looking forward to giving it a try, now that we have it, and anticipate that it might give our "week-night cooking" a really nice boost.

For the inaugural cook with this, I am considering making Portuguese Bean Soup:

http://foodsoftheworld.activeboards.net/portuguese-bean-soup_topic95.html

I'm hoping that folks here with experience might be able to help me "adapt" the recipe for use in this new appliance. Any tips or advice would be appreciated.

Thanks in advance -

Ron

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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 09:35
We got the Lux-60 last year during the black friday sales. I'm not so good at adapting recipes for it, I usually just use stuff I find online. So far we've only done chicken dishes in it, and it makes great "boiled" eggs.  I do need to start using it more though. It's really nice to be able to come home and take chicken breasts right out of the freezer and throw them in and still have dinner ready in 30-45 minutes. I often forget to defrost anything so it's a life saver in that situation.

Hopefully you'll be able to adapt the bean soup recipe and have it turn out great. I look forward to seeing the results.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 10:03
G'morning, Mike - I'm definitely looking forward to giving this a go; it's one of those things I didn't think I'd be too interested in, until we got one.

In this case, my concern is more about the method/procedure rather than the ingredients; I did find this recipe on the Interwebs:

https://www.simplyhappyfoodie.com/instant-pot-ham-hock-bean-soup/

It's not exactly the same as the Portuguese Bean Soup, but quite close, and I'm guessing I can use it for a guide. The big variable, as I see it, is that the Portuguese Bean Soup adds potatoes and/or rice. What I need to figure out is whether any adjustments would be necessary for this factor, or if I could just toss one or the other (I rarely add both) into the pot at the beginning, along with the other ingredients.

PS - I'm guessing that Erwtensoep wouldn't be a huge jump from this concept:

http://foodsoftheworld.activeboards.net/erwtensoep_topic1477.html

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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 10:32
I would think both rice or potatoes could be added at the beginning and cook just fine. This recipe uses brown rice (which I prefer to white rice) and just adds it at the beginning with everything else and cooks for 18 minutes. 

https://www.365daysofcrockpot.com/instant-pot-chicken-and-rice-soup/

However given that your recipe has beans and the link you have above says to cook for 45 minutes I think the rice might be mush at that point. I might be tempted to cook the rice or potatoes separately, then cook the soup following the directions in the ham hock and bean soup you posted for the rest and add the cooked rice or potatoes in at the end. Either that, or maybe soak the beans overnight and then throw it all in and cook it for 20ish minutes.
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 10:45
That sounds like a good idea, Mike - especially since this is a first attempt ever with the InstaPot. I might also simply omit the potatoes or rice, since I'm trying to move away from those foods (again!). I'm "planning" on baking a loaf of beer-cheese bread to go with the soup, and that's probably enough carbohydrates to last a week:

http://foodsoftheworld.activeboards.net/wonderful-beercheese-bread_topic601.html

But good, grief, it is good bread, and I need to teach "The Boy" how to make it before I die or before he's out on his own (whichever comes first).... I also need to teach him about the dill-cheese bread (except I always use chives instead of dill):

http://foodsoftheworld.activeboards.net/dillcheese-bread_topic74.html
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 10:54
Like you, I'm trying to cut back on the carbs, but man oh man those breads look divine! I think I'm going to have to splurge and make those. 
Mike
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 10:59
With your selection of PNW beers, you should be able to knock that beer-cheese bread out of the park!

The "dill-cheese" one is also very, very good; I could just never get my mind around the dill, so I use chives (and sometimes diced sun-dried tomatoes with Italian herbs) instead.
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After talking with The Beautiful Mrs. Tas, this project is on hold until next weekend (5/6 January).

We have an opportunity to exchange the InstaPot that we got (Lux80) for one that is exactly the same brand and size with a few more minor features (the Duo80). It also happens to currently be on sale for 10$ less than the Lux80 (normally, it is 50$ more), so it is a good deal all-around.

Into the freezer goes the ham....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 14:42

Originally posted by TasunkaWitko TasunkaWitko wrote:

After talking with The Beautiful Mrs. Tas, this project is on hold until next weekend (5/6 January).

We have an opportunity to exchange the InstaPot that we got (Lux80) for one that is exactly the same brand and size with a few more minor features (the Duo80). It also happens to currently be on sale for 10$ less than the Lux80 (normally, it is 50$ more), so it is a good deal all-around.

Into the freezer goes the ham....


Honestly I find that I never use any of the "features" on mine except the sauté and manual settings. I suppose one big plus of the DUO is the yogurt setting, if you plan on making yogurt, but there are instructions around the web for doing yogurt in the LUX without the dedicated yogurt setting. However if you can get it for $10 cheaper than the LUX you'd be a fool not to Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 14:48
Good information to know, Mike ~

If that's the only extra feature, I might not worry about it, then - I have a heck of a nice yoghurt maker thanks to Brook, so it wouldn't be necessary for the InstaPot to have that feature; certainly not worth the hassle of returning the one we have, waiting for the other one to arrive etc.

I'll do a little research and see if thee are any other differences, and talk it over with The Boss.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2018 at 16:05
There are a couple other differences too, and it depends on if you have a V3 LUX or not. Here's a good run-down between the models

https://cookeatpaleo.com/instant-pot-ultra/

On thing that might make it worthwhile to get the DUO is that it has a sterilization function and the LUX doesn't.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 January 2019 at 10:47
Well, The Beautiful Mrs. Tas and my mother did get together and swapped the Lux model for the Duo (same size, 8-quart). As far as I can tell, there are a couple of design features that make it a little more convenient to use, and a "low-pressure" option that might come in handy for fish or vegetables. Other than that at the yoghurt function, it appears to be the same as the Lux.

I was able to use it last week in order to make a very good ham and bean soup based on my favourite Portuguese Bean Soup recipe. The Beautiful Mrs. Tas bought a bag of mixed "15 Beans" which worked pretty well. As this was my first time using the Instant Pot there was a bit of a learning curve, but it is surprisingly user-friendly.

There was still quite a bit of ham left on the bone, so I simmered the hambone separately and then cut all of the meat off. While this was going on, I pressure cooked the beans (not-soaked) in 5 cups of water for 35 minutes, with a "Natural Pressure Release." This got most of them pretty soft, with the pinto beans being a bit firmer. I assembled all of the ingredients into the Instant Pot and set it to cook another 35 minutes, which in retrospect was probably too long...but the soup tasted great!

I'm looking forward to getting to know this appliance better; it looks like it will be a useful addition to our kitchen.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 February 2019 at 14:47
The Beautiful Mrs. Tas and I are pretty big fans of the so-called "Mississippi Roast," described here:

http://foodsoftheworld.activeboards.net/mississippi-roast_topic4972.html

On January 27th, we decided that we would prepare this roast for supper, but it was already early afternoon when we made this decision! What to do!

Instant Pot to the rescue ~

We wanted to make a big batch so that there would be leftovers, so to prepare this roast in our Instant Pot, I used a rump roast that was just under 5 pounds. I cut it into large chunks (about 2 inches x 3 inches), and then seared the chunks for a little extra flavor. The Instant Pot does have a "Sear" function, but I love my cast iron too much not to use it.

I tossed the chunks into the Instant Pot as I seared them, then sautéed a chopped onion in the same pan. Once the onions were translucent, I tossed them all into the Instant Pot as well. I then de-glazed the cast iron with a little beef stock, lifting the brown bits from the pan, and tossed the de-glazing liquid - about 1/2 cup - into the pot.

I threw the rest of the ingredients into the Instant Pot (found in the link above) and set it to pressure cook for 45 minutes. Once the pressure cooking was done, I let the pressure release naturally for 20 minutes and then took a look at the result.

One word: delicious!

The chunks we're completely tender and came apart very easily. There was more liquid than expected, so the result was more like a soup, which was just fine as far as we were concerned. Many of the online recipes call for turning the liquid into a gravy, but we chose not to do so and simply served it in bowls. The flavour of both the beef and the stock was spot-on, easily as good as our previous cooking it in a slow-cooker.

We'll be doing this again - I'm trying to think of ways to "improve" on the way I did it this first time, but there really isn't anything I would do different, except possibly cut the roast into smaller chunks.
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