Made carrot dogs today. I had been hearing about them for weeks/months now and decided why not.

Technically, the recipe suggests you marinate in the instant pot and then grill but the actual cooking could have been done on the stove or even a short time in the instant pot.

The carrots tasted and had the texture of a hot dog. :| AND it was so easy. Next time I am not going to peel the carrot and waste the good stuff.

We are a gluten free household so just dipped in yellow mustard and ate, along with some delicious corn on the cob.

https://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs

Using my IP a lot because it is entirely too hot to cook here.

Today I graduated. :) I used a different setting than the pressure cook or saute. I used steam!!

So proud of myself. LOL

Had a lot of cabbage to be used up so made Asian dumplings with cabbage, carrot, jicama, and mushrooms, and steamed them in the IP. So easy and delicious.

Next time we will add more spices to take it up a notch.

https://www.pressurecookingtoday.com/pressure-cooker-asian-steamed-dumplings/

I'm really curious about the instapots. Is there a brand that stands out? Where did you find yours?

I have the Instant Pot and got it on sale at Costco. I like it because most recipes appear to be written for the features on this brand.

Otherwise, I have nothing to compare to because I have never used another brand and don't know anyone that has.

Thanks Andrea, I will check their website!

I've decided I wouldn't use an InstaPot enough to justify the cost of purchasing one while working on digging myself out of debt. However, though J won't loan me hers (wise woman) she said she'll give me a recipe adapted for use in the crock pot she gifted me or make the dish for me until I am debt free. My son better not do anything to ruin their relationship. Tow the line Son, tow the line.

I made a squash souffle this evening. I steamed the squash and onions in the IP, beat the eggs in a separate bowl, then mixed up the ingredients in the IP bowl. Then I poured everything into a greased casserole dish and baked it in the oven.

While I was doing this, I wondered - could I bake the souffle in the IP bowl? I have the Crock-Pot brand IP with the non-stick surface. Can anyone think of any reason why it would not be a good idea to put my IP bowl in the oven?

Or better yet, can anyone speculate knowledgeably on what kind of settings I might be able to use to cook a souffle (i.e., a mixture that has eggs that is supposed to rise) in the IP itself? The settings work essentially the same as the Instant Pot brand.

Oh! I love smothered cabbage and didn’t even think of this!

When is an Instant Pot not an Instant Pot? When it's an air fryer...

I have been wanting an air fryer but not wanting another appliance to take up more space. So, I was highly intrigued when someone on a WFPB FB page was talking about this "thing" she had bought which you use on your Instant Pot to make it an air fryer. What? I bought one. On Prime Day. Where has an air fryer been all my life? I love it!!! Now I have only been cooking tofu with it and am graduating to vegetables this week, so experience it limited. But I do love it so far. I told my son he should try reheating his wings and things in there. This may sound stupid but this is huge for me. I miss biting into something hot with a crunchy texture. Since I do not use oil, baking it okay, but never quite gets that crunchy exterior on roasted vegetables and tofu. I am hoping that I can air fry brussel sprouts next and have something reminiscent of what I used to get when roasting with olive oil. So anyway.here is a link. It's on Amazon too.

https://mealthy.com/products/mealthy...WyZlUL29uAxtv0

I am currently obsessed with cooking corn on the cob in the Instant Pot. I hadn't made it in years because I find it to be a PIA on the stove top and never consistent in results. And because I stopped using any kind of vegan butter I thought it would be boring... But now it's easy, just a cup of water, a trivet, corn, one minute on manual, quick release and viola, perfect every time. And I sprinkle fresh lime juice and some creole seasoning on it.

Thanks for tellling us about this air fryer for pressure cookers, TF. I’m going to get one at Amazon. It’s a free-return item at Amazon so that makes it worthwhile for me.

Here’s a link to a smallish cookbook for this air fryer at Amazon I’m getting, too. I think it willl be a good starting point for me:
https://www.amazon.com/Mealthy-Crisp...gateway&sr=8-2.

I haven’t been happy with any air fryers I’ve had (difficult to clean, non-stick material chips, too smokey, one more appliance, etc.) but this looks like it might work for me.

Thanks again :)

So, air frying, do things really get crispy???? I love crispy crunchy, but I'm not a huge fan of the effects of oil frying. What's your opinion?

Yes. The air fryer is particularly good at food that is already coated and needs reheating (frozen foods like nuggets, fried, etc). It's also great at warming up leftovers. dee cooks chicken wings and such in the air fryer and yes, it's crispy too.

I want an instapot, are they worth it? and an air fryer. Thoughts?

I think instapots run about $80. You can get them on sale for less. For that price, to replace a crock pot, rice cooker, steamer, pressure cooker, etc. I think it's well worth it. There are oodles of recipe's online so I'd ask myself what I'm likely to use it to cook. I had never heard of an add-on air fryer so we bought ours separately (actually they were both wedding moving gifts). If it works the same as our separate one, it's GREAT. What would you use it for (we fry chicken, cook fish and reheat leftovers in ours)?

The real question is what size instapot to get lol.

Wow, I am so going to make those...

In my case, it took the place of three other items that I used regularly (rice cooker, pressure cooker and crock pot). So it cleared up that much room in my kitchen. It was worth it for that alone. But I was surprised that I like the rice made in the IP better than the rice in the rice cooker; they're similar if I'm making 3/4 cup of rice or less, but for larger amounts the IP is superior.

I'm a big fan of pressure cooking and always have been. It imparts a deep flavor to foods that is difficult to achieve otherwise (other than with a cast iron dutch oven and hours and hours of slow cooking) - and no, I didn't get rid of my Le Creuset. I just couldn't bring myself to do it.

I have no opinion on air fryers. I don't think I'd personally use one enough to justify the cost.

It's worth it for me and I'm glad I bought mine. Found it at Amazon at a great price and I use it at least once a week. I use it for boiling eggs, making soups, infusing butter, sterlizing jars I use for body butters, making beans, cooking frozen foods ... I'm looking forward to making the dumplings Andrea wrote about and the mushroom soup TF posted. I have no regrets about my purchase.

I'm not crazy about the air fryers, but just bought an air fryer add-on gadget for my instant pot. We'll see how it goes. Good luck.

Last night I made some lemon-pepper wings with the new air-fryer gadget and they were tasty. I marinated them for a couple hours in olive oil, lemon juice, seasonings and cooked them for 20 minutes on each side at 375. They were crispy but not burnt. I made a point of not cooking them at 500 degrees to avoid the smoke. They were a little overdone on the inside, but I’ll adjust the time and temperature tonight when I make some more. Think I’ll make buffalo wings tonight.

It was easy to clean but there’s a stainless steel part that may not be easy to clean after many uses. I’m not too worried about that.

This one is a keeper and am glad I bought it.

:pursebee: