Kitchen

[Naturally]

Sorry, I am new at this.   I am considering purchasing the InstaPot, but already own the Cook's Essential Pressure Cooker.   Not need another "appliance" or gadget, I was trying to apply some recipes to the CE's pot from the InstaPot cookbook.   There seems to be no "meat/stew" setting on the CE.   Anyone with great experience with either?   I am looking to cook recipes on the Keto diet, so no rice, pasta, etc.   Mostly soups, meat and veggies.  

[MsSuze]

FYI, The correct name is Instant Pot not InstaPot.

[debcakes]

You do not need a new pressure cooker. I have the one from Aldi's and it has all of the different modes but none of the presets. I just look up recipes online such as "beef stew pressure cooker recipe" and check the amounts of meat, liquid, and time. Everything turns out great. There are also a lot of insta pot recipes online and the ones I have used also give the time. 

Have fun cooking.

[RespectLife]

I am new to Pressure Cookers. Just got my first Instant Pot for Christmas and I am learning.

I have found that the meat button time that comes up on it usually needs to be adjusted up or down to match the recipe stated time anyways.

Since I am new, I am following recipes exactly as stated. Everything I have tried so far, I needed to adjust the time, so having a preset button hasn't been that important so far.

I ordered one of Meredith's books on my kindle for only 99 cents.  I just follow her cooking times.

Any suggestions or recipes anyone has would be greatly appreciated.

[ULY]

Last night I made chicken pot pie with drop biscuits on top rather than a crust. I use a basic biscuit recipe (salt, sugar, powder, flour, butter, milk) but this time I used baking soda rather than powder and the biscuits came out in a dark brown color rather than a normal light color. They were not burnt and were moist and delicious and resembled a soft pretzel. I wonder if the soda rather than powder altered the color.

[Sooner]

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@ULY wrote:

Last night I made chicken pot pie with drop biscuits on top rather than a crust. I use a basic biscuit recipe (salt, sugar, powder, flour, butter, milk) but this time I used baking soda rather than powder and the biscuits came out in a dark brown color rather than a normal light color. They were not burnt and were moist and delicious and resembled a soft pretzel. I wonder if the soda rather than powder altered the color.

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Baking soda and baking powder can't be just substituted for one another.  

[ULY]

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@Sooner wrote:

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Baking soda and baking powder can't be just substituted for one another.  

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Normally, yes, you are correct. You can substitute it though if you have enough of an acidic agent in the ingredients. I believe Soda does make things darker than powder.

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