topic Re: Pot-in-pot pressure cooking in Recipes

Pot-in-pot pressure cooking

wagirl — Sun, 21 Jul 2024 15:26:57 GMT

I used this method to make polenta for dinner last night. Anyone heard of it? You put in the inner pot of a 3qt on a trivet in a 6 qt pressure cooker. You add water to the main pot, then seal it up to cook. It was very successful !! The polenta was so creamy and smooth. I used mushroom broth in it and then cooked up ******ake and portabella mushrooms in red wine as a topping for the polenta. Had grilled chicken and roasted zucchini slices---along with more cherries--I subscribe to Amy+Jacky--a pressure cooker recipes site and that recipe came from them.

Re: Pot-in-pot pressure cooking

Alsace Gal — Sun, 21 Jul 2024 15:33:56 GMT

@wagirl

Your recipe SOUNDS delicious!
I have used pot in pot.

I have both 3 and 6 quart.

Re: Pot-in-pot pressure cooking

Sooner — Sun, 21 Jul 2024 15:39:21 GMT

@wagirl wrote:
I used this method to make polenta for dinner last night. Anyone heard of it? You put in the inner pot of a 3qt on a trivet in a 6 qt pressure cooker. You add water to the main pot, then seal it up to cook. It was very successful !! The polenta was so creamy and smooth. I used mushroom broth in it and then cooked up ******ake and portabella mushrooms in red wine as a topping for the polenta. Had grilled chicken and roasted zucchini slices---along with more cherries--I subscribe to Amy+Jacky--a pressure cooker recipes site and that recipe came from them.

@wagirl How long did you pressure it and was the rice to water ration 2 water/1 rice or something else? I have everything to do this!

Re: Pot-in-pot pressure cooking

wagirl — Sun, 21 Jul 2024 16:00:21 GMT

@Sooner ---here is is----Now this is not rice---it is polenta---

2 cups water into 6 qt insert along with a trivet--put the 3 qt insert inside

In the 3 qt insert---

4 cups water or stock

1 cup coarsely ground polenta, not quick cooking--

then closed it up and set on pressure cook for 15 minutes with a 15 minute natural release.

After release, polenta maybe a little watery, so stir it for a bit --add a couple tablespoons of butter, some salt, if needed --and then parm cheese--about 1/2- 1 cup and stir again.

I only made half the recipe--hate making a whole one and then it being awful. Next time I will do the whole recipe. I used mushroom, better than bouillion, so no salt was needed. I did add a splash of oatmilk at the end just for flavor. DD can't do dairy so must watch that. I used her margarine instead of butter but did use parm cheese, and some parsley and black pepper.

Re: Pot-in-pot pressure cooking

vabreeze — Mon, 22 Jul 2024 11:34:14 GMT

@wagirl,
In halving this recipe, did you adjust the amount of water in the insert and the pressure cook time? The meal you prepared was divine!!!

Re: Pot-in-pot pressure cooking

wagirl — Mon, 22 Jul 2024 13:02:38 GMT

@vabreeze ---No--- all that stayed the same. It was a very good meal!! There was just a little polenta left and DD ate it the next a.m. Usually if we have some left I make polenta patties and then put a soft egg over top---that is an amzing breakfast!!