Courtesy Travis and Susan Ross
Six months after using my Instant Pot, I have some opinions. One that I’m sure: This gadget is going to make a short list of wet MVPs on our Stevens 47, Totem. Another strong point is that the benefits of instant cooking are similar to most traditional cooker pressure cookers. Both will reduce wet heat, reduce fuel consumption and allow great shortcuts that I described a few months ago in “Is a Quick Pot Worth It?”
Readers asked for Instant Pot’s favorite recipes. I have plenty of time to try standard family choices, and I’m looking for additional recipes to fit into my shipping life. I also chose friends and a favorite forum to get onboard favorites from other people.
Helps to prepare food further.
When I asked for input about pressure coking on the Boots Facebook group, Cindy Smith on her Oyster 54 Oyster Reach He jumped up and said, “I made pork tonight to prepare to leave New Zealand for Fiji.” She is patiently waiting for the weather window and is now on her way. One of her favorite recipes? Bobotti, a South African feature we love. Not only a simple make-up, but also easy to reheat in a pressure cooker. Below is the version he shared.
A pot of food is being served.
“Beans are one of our favorite foods,” says sailor Erin Easingwood. سکوکم وی, A leopard 40, with his family, and in the past he has shared with me some winning tricks. And she’s right: when you can cook in the same pot (especially if you’re waking up Helm and / or two busy kids), your day at sea is just a little easier. Easy preparation, low dishes and pressure cookers have lids closed in terms of design, which means extra safety equipment if the seas are spicy.
Eating (and treatment) made easy.
Won’t lie: When Roberta Darrow, owner of Islander 36, I felt a little sick at home Mysticism Mexico and Trans Pacific Eagle 53 trawlers Congratulations In Puget Sound, a post from Pacific Northwest posted how Instant Pot is ideal for making freshly cracked dungeness crabs on your boat. Another new trick I learned? The whole coconut is easily peeled after a few minutes under pressure. Cooking under pressure was life-saving for my avid carnivores because unsafe (and never refrigerated) meat in remote areas is otherwise tough.
A well-fed staff is a happy staff
Sometimes it’s a simple, healthy snack: hard boiled eggs are perfect and easily peeled as a result of setting the right cooking time on a quick dish. Sometimes, this is a more important provision, such as a comfortable meal that is easily prepared after the hard work of the boat.
Here’s a roundup of recipes that I hope you all enjoy. These are just some of the goal setting shareware that you can use. Here are some of the ones I found to be interesting: Some are attached, some are written, all are delicious.
Being able to DIY yogurt on board is helpful (it is not sold in many places) and helps reduce waste (no more plastic tubs). Boot wet yogurt is a great recipe. This powder uses milk and a thermos, but is easily adapted to use the yogurt function on a quick dish.
A butcher who uses this recipe in his instant pot says: “I got rid of the thermos to make more space, and I don’t think the instant pot can maintain a temperature of about 115 degrees Fahrenheit for eight hours. Uses more power. ”
I can actually remove the big EasiYo Yogurt machine from the boat now instead of my sole use.
Rice has been the most widely available food throughout our circulation.
As a college student, I did research on wet rice farming – including living in a village at the foot of an Indonesian volcano and helping with the harvest. It’s a family joke that I’m scared to cook rice on the stove, but there is a rice cooker on the board? Who does Then, I was introduced to the perfect rice every time in the pressure cooker of the stove. The Instant Pot’s set-it-and-forget-it capability made me equal.
A cruiser takes it one step further: “You can also cook rice in your pressure cooker. I put my rice, spices and water down, then a piece of sausage and pressure cooker on top. Total food in a pot. Sausage. The juice drips and the rice is seasoned. Yum! “
The ease of packing dried beans makes them a favorite in cruisers. They taste better than their canned brethren, and produce less waste. Cooking dried beans is often the first thing new pressure cooker owners learn to appreciate. Aboard سکوکم ویErin calls it the Passage Beans, which is based on this recipe and is similar to the ones described for a quick dish that we enjoy.
- 1 tablespoon oil
- 1½ cup chopped onion
- 1 small red pepper, chopped.
- 3 cups dried pinto beans (soak first, or see note when adding cooking time)
- 1 chipotle pepper in adobe, with canned sauce; Use more peppers for more punches.
- 2 cups broth or stock
- 2 tablespoons mustard
- 1 cup tomato paste
- Salt and pepper to taste
- 1-2 tablespoons chili powder (balance with chapotal, depending on spice preferences)
- 1-2 teaspoons liquid smoke (an essential item of pantry on Totem)
- If you like sweet beans then sugar or other sweets
- Hot sauce, if you like to kick your beans more.
- Heat oil in a quick cooker or pressure cooker. Fry the onion and pepper until the onion is soft and translucent.
- Add the beans, chipped pepper and broth, then add extra water just as needed to cover the beans.
- Cook on high pressure for 15 minutes. Earn hot tip: Leave to soak already, and increase cooking time to 40 minutes.
- Release the pressure when the time is up. Stir in mustard, tomato paste and seasoning. Heat for another 10 to 15 minutes to bring the flavors together (fry in an instant pot. Taste and adjust as needed.
Bonus: If you cook in a pot, a stacked pot can bake cornbread like beans. Dinner is on.
Hard boiled eggs
These are excellent cruising staples for a few reasons. Refrigerate for an easy, delicious, healthy breakfast. Eggs are usually widely available, and are a cheap alternative to protein. Anyone who brings a devil’s egg for an eclipse praises everyone.
I’ve never nailed hard-boiled hard-boiled eggs unless I had an instant pot to make cooking dummy-proof. Susan Trevors, at Privilege 445 Fat, Shared his reference to cooking times for different levels of donations. With room temperature eggs and sub-tropical temperature water, I think they take even less time.
Ramin is a great thing for our staff, and two minutes at low pressure makes an ideal “Jamie” egg that can marinate a bowl of Ramin to the top.
A bowl of pasta
Cooking in a pressure cooker means you don’t have to boil water (and then turn on the hot pot). This recipe, which teens love, uses pasta starch to thicken the sauce. And prescription is a method, which is in your hand, it is easily adapted. Will make any kind of meat, vegetables and pasta.
- Fry the meat and vegetables.
- Add pasta, spices, broth or water to barely cover the pasta, and more tender vegetables.
- Cook under pressure for five minutes, and then leave naturally for five minutes before opening the pot.
We explained this preparation a few nights ago:
- Fry three slices of chopped Polish sausage. Add chopped onion and one or two chopped carrots. Add some minced garlic, partially cooked, to soften.
- A 16-ounce bag of pasta, two cups of broth and chopped bell peppers were added. Stir, add 14.5 ounces of chopped tomatoes on top, and then add a little water to cover the pasta.
- Cooked like above, and then released the pressure and opened the pot to add a bunch of spinach (I put a lot, like the height of the pot). If you shake it, it will wither, so no further cooking is required.
We passed this dish to sprinkle with Permisan. Alternative versions include ham and peas, bananas and walnuts, and dried tomatoes with olives and capers.
For years, we went without cooked potatoes, partly because of the lack of rust in the tropics, but mostly because it meant using the oven; or so I thought. Under pressure, the potatoes come out perfectly (and quickly, and don’t overheat your boat).
- Puncture the cleaned potatoes all around with a fork.
- Place whole potatoes on a tray. Top with salt and pepper, press down with water.
- Cook under pressure for 20 minutes, then release naturally.
Stuffed potatoes are a great family meal. This preparation also works with sweet potatoes.
Two salty commentators, Jay Lonsford and Cherry Haynes, like fish curry as a favorite. It’s the only dish we’ve ever made on this list of favorites, and now I wonder why. Seriously, coconut in addition to fresh seafood? Isn’t there love? Cherry, who owned Endeavor 42, companionRecommended this favorite from Hip Pressure Cooking, and Jaye, riding CSY 33 CinderellaShared a prescription book.
Slow Cabbage Rolls
Amy Alton took the wonderful food off the street. Starry horizon, Its fountain pajot helia 44, so I noticed when he suggested slow cabbage roll. “Take any cabbage roll recipe, follow it till it accumulates. Put it in a pressure cooker, add some extra water and then the cabbage on top. Cook for six minutes, and then press naturally. I put it on my stove. I do it in a pressure cooker. “
This technique makes it easy to stack in a quick pot. Below Amy is a whirlwind: I trust her recommendations (also, I can’t believe I never thought about making it into a pressure cooker). He sent another recipe that fills the traditional cabbage rolls with Asian flavors.
Creamy chicken pasta
Dina Landers and family are in a crisis of projects on their Leopard 46. When they are preparing Erin Sky For offshore cruising, they are close to cutting the dock lines, but still can’t use the stove on board. We made the family’s instant pot favorite, creamy chicken pasta, partly to try it out, and partly to get a picture of the food. It was delicious. We dug and polished it and rubbed our stomachs when I remembered: Photo
Boboti Cape is part of Malay cuisine, with Asian spices mixed with South African ingredients. When we were in Langkawi, Malaysia, the kids came home from sleep, muttering about it. We often don’t have enough of it, because we have to use the oven for that, or so I thought. Cindy Smith is a Tanward Cruiser and Instant Put Pro. This is one of her favorite things to do in a pressure cooker. Instant Pot users can easily adopt the booby-trapped recipe that Cindy suggested.
I must have had some trouble with my native waters of the Sales Sea when Roberta Darrow said that a quick pot is the best way to steam fresh shrimp. “Our little pot fits into four parts (two crabs whose guts are removed). Add 2 cups of water, cook for 5 minutes and then quickly leave on the back deck. When we last month The crab season was not yet open when I visited. I wonder if we can return it on time this year?