I’ve been using my multi-pot electric pressure cooker a lot. I’ve been making my standard pressure cooker recipes, including a delicious pot roast (recipe here – although I’ve been using whiskey instead of wine and really liking the flavor)
My multi-pot came with both a steamer tray and a steam basket. The former is so you can steam instead of boil your food and the latter so you can cook two items at once. On a busy day, I may not cook fancy, but with a pressure cooker you can put together a quick flavorful meal in a few minutes.
I thought it was time to give the steamer basket a try.
First up – the steamer tray. The one that came with the multi-pot is basically a wire rack. The one from my stove-top pressure cooker is a flat tray.
I wondered if it would fit and sure enough it did. So I started with that one, since I was more familiar with it. What I love about the steamer tray is you can infuse whatever you’re cooking with lots of flavor by placing a spice packet (I use unbleached coffee filters and string) under the tray, add just enough water to cover the tray and cook as usual. Super flavorful when pressure cooked.
I made Chicken in BBQ sauce and mashed potatoes:
Shredded BBQ Chicken
- 3 small boneless chicken breasts
- salt & pepper
- red wine vinegar
- spice packet: rosemary, sage, garlic, oregano – crushed together and tied into a flat spice packet to fit under the tray
Lightly salt and pepper chicken breasts. In the multi-pot add enough liquid (1/2 water and 1/2 red wine vinegar) to barely cover the tray. Add spice packet, steaming tray and then chicken breasts.
Now it’s time to add the potatoes in the steaming basket.
- 4 potatoes (I like yukon gold, but any will do), washed and cut into eight pieces each)
- 1/4 cup butter
- 1/4 cup milk
- salt and pepper to taste
Place the steam basket into the multi-pot and add potatoes.
Now it’s time to attach the lid and cook according to directions – use the time for the longest cooking item, in this case the chicken (15 minutes vs. 10 minutes for the potatoes).
Once the cooker has depressurized, add potatoes to a large bowl to mash, heat milk and butter in microwave until butter is melted and add to potatoes. Mash and add salt and pepper to taste. Cover to keep warm.
For the chicken, remove from the pressure cooker to a plate. Remove spice packet and liquid (I save the liquid and freeze for soup base). Shred chicken (I use two forks, pulling in opposite directions) and then add back into the multi-pot along with BBQ sauce (Sweet Baby Rays – sweet & spicy – is my favorite) and turn the multi-pot to WARM. Let simmer until everything is heated through (a couple of minutes).
Serve with steamed buttered green beans for a quick evening meal. It’s not fancy, but it’s also not fast food. 😉
This technique can be used with many items – instead of BBQ you can skip the vinegar when cooking and then use the liquid, along with milk, butter and flour to make a quick gravy after the chicken has steamed. Shred the chicken, add to the gravy and serve over potatoes.
Use this two-tier technique with pot roast, ribs, pork roast… etc.
I think I’m going to try lemon juice, chicken and rice for my next concoction.
Note on steamer tray – I made my first batch of mashed potatoes without it and the potatoes were watery. The next batch I switched to the steamer tray and they were smooth and creamy. Lesson: steam whenever you can instead of boil.
For all the Multi-Pot recipes, bookmark this link.
Next Multi-Pot recipe will be Sesame Chicken. Until then…
Yummy photo by the great JeffreyW
I have used my Multi-Pot consistently for the last few weeks. I made two batches of soup, pulled pork, pasta sauce and two batches of rice. The first batch of rice I was all cocky and used the simple pressure cooker setting and my own time – because you know, I’m the Queen of Pressure Cooking – well, that didn’t turn out very well. I mean, it was great sticky rice, but I was going for light and fluffy. So the next batch I used the Rice Button! I mean, come on, a pot you can just push RICE and 10 minutes later have fluffy rice – why was I fighting it??
The buttons on this brand are easy and intuitive to use. It does help that I’m familiar with what times work well with my stove top cooker and there are good resources in the booklets that came with the machine to help pick timing.
My first batch of soup was to make Beef with Barley Soup:
I quickly and easily sauteed the onions and browned the beef with about a tablespoon of olive oil. Then added the remainder of the ingredients, sealed it shut and turned it to the Meat/Stew setting and set it for 30 minutes.
It took it 10 minutes to come to pressure – which didn’t surprise me because I filled it to the highest mark allowed.
The soup was delicious – I could easily leave it on warm, open the lid and let sit and fill the house with yummy soup smells as long as I desired. It was good and tasty. And clean up was a breeze – just tossed the insert into the dishwasher.
The one part of this electric pressure cooker that has been a learning curve for me is the quick -release method. I am so used to taking the pot over to the sink and running cold water over the top. With this, they say to just turn the pressure valve to open. Which sounds easy-peasy. EXCEPT it spews greasy, starchy steam all over my kitchen cabinets.
The solution is fairly simple – I grabbed an old kitchen towel and cover the valve with that as it releases. Takes a bit longer, but no mess and no risk of a scary steam burn.
So for this recipe, I’d give the Multi-Pot a solid A.
I know, I know I promised a puppy update…give me a few minutes. Until then…
I finally got my new pressure cooker/slow cooker. I was going to get the Instant Pot, but every time I went to order it, it was back ordered. Then I stumbled on the Multi-Pot and it had all the features I was looking for – stainless steel insert, steaming rack and stackable pot to cook two items at once. It also came with some fun accessories – silicone mitts, which I found invaluable, and utensils.
Operation is very intuitive, so I’ve barely opened the instruction manual, so that was a plus and it comes with a link to a website with hundreds of recipes. My thought going forward is that I will try out a recipe a week, rate it and offer my tweaks.
We’ll have to see if I’m able to maintain that…so far I’ve made beef and barley soup, rice, chicken tortilla soup and used the slow-cooker for pasta sauce which was waiting for us when we got back from the “Ice Castle” adventure up in the mountains last night. I’ll share a few of those photos later. Until then…
This was pretty good. I wanted to do something in the Instant Pot with a whole chicken I bought the other day. (Those poultry shears worked great.) I liked this recipe when I skimmed it for ingredients, pretty much everything it called for I had on hand. Subbed regular raisins for the golden kind, and used green olives instead of ripe, and added turmeric to the spice mix, maybe 1/2 tsp.
The couscous was from a box mix with a packet of garlic powder and other spices, it worked pretty well and was in keeping with the Mediterranean feel of the dinner. They eat broccoli in Morocco? Well, I like broccoli.
I was hit with a need for lima beans and cornbread and didn’t want to wait overnight to soak them properly so I turned to the pressure cooker. I cheated a little – bringing them to a boil and then resting them for an hour before sealing the pot and giving them 40 more minutes under pressure.
Plenty of comment on the best method for pressure cooking dry beans, I saw many mentions of exploded looking beans from letting off the pressure too quickly along with a few predictions of foaming and overflow unless you add a little vegetable oil to the beans or fill the pot only half full, or less. Many sites have time tables for cooking various beans, I’ve found that my tastes run towards adding a little time to most everyone’s recommendations.
Mine turned out mostly OK, they may have only needed 30 minutes given their head start.The buttermilk cornbread turned out pretty good though the bottom scorched a bit while on the stove top waiting for the toaster oven to come to temp. I like to pour the batter into a hot skillet to give it a proper crust, got distracted rinsing out the bowls and let it go a wee bit long on high. Two of the burners on the new stove put out much more heat than any of the burners on the previous range and I’m still adjusting.
It’s just like crockpot Italian beef, only faster. I’m liking my Instapot cooker more and more. It’s the only way I make stock these days – just pile in the bones and odds and ends of celery and carrots and what-not with water and give it an hour on the timer and you’re golden.
Anyway back to the beef – sear a good chunk of that on sale chuck or what have you, cover it with some of your stock, add a couple of coarsely chopped onions, a handful of garlic, Italian seasonings (basil, thyme, oregano, parsley), and a jar of pickled pepperoncini. The peppers are not as important as the juice. You can add some red pepper flake to spice it up. I set the timer for 75 minutes – it was easily shreddable when done,I baked some rolls to go with the beef. I’ve been using the reliable KA bun recipe for several years now. My hamburger buns usually turn out better looking than these hoagie type rolls but I’m working on that.Bonus Bea pic!
These went from dry to done in just a couple of hours thanks to the Instant Pot pressure cooker. It probably could have been done quicker but I was a little leery of the cooking tables. I have a vague memory of being disappointed in some pintos I cooked following their data. I decided to simmer them for an hour then give them an hour in the cooker. They cooked in chicken stock with a chopped onion, bay leaves, pepper, salt, dried thyme, and a couple chunks of cured ham.