I was raised by a mom who instilled in me the "pressure cookers can blow up" thought process. Great! So I have never cooked with a pressure cooker. You may have helped me overcome the fear of pressure cooker/instant pot cooking. Thank you for this tutorial/experiment because I will try these recipes. All of them! Maybe not all on the same day :) but I will try each one. Thanks, Sam. I always like it when I watch something that I don't regret the time spent watching it afterward. That never happens with your videos. Sam, you are a chef/cook who is "just my cup of tea".
Hope you enjoy cooking with your pressure cooker. There are so many good recipes on TH-cam, if you haven’t checked out these yet give them a try- Pressure your Luck, the Salted Pepper, Six Sisters Stuff. I grew up with my mom using her stove top pressure cooker a lot, never heard her talk about it blowing up!
Yep, grew up with that mantra as well. But InstaPots and Ninja Foodi cookers are much, much safer than stove-top pressure cookers. Try one, you'll get hooked!
Modern electric pressure cookers (like instapot, or crock pot express) have 2 pressure valves. one for user control, another for safety. It's practically impossible to explode. (unless catastrophic fail, like dropping it while it's being used.) - Enjoy your cooking :)
Tip I learned in Korea, always add sesame oil when it's done as cooking it the flavor dulls down over that time, but adding it when it's done you get a good hit of the flavor.
Thank you for this, great tip! I add some to my rice, in the rice cooker to coat and prevent sticking. I will add some after as well now for more flavor ☺️
Got a small pot for myself last year and use it at least once a week. Pot roast start to finish, 40 minutes. Stew, 25 minutes. Chili, noodle dishes, soup. Would replace it in a heartbeat if it ever quit.
This guy is dumb. Pressure cookers remove super subtle flavors. His obsession with precooking meats or glazing a pan or worrying about interactions with wine...... Just dump it in and cook it.
I was in the store yesterday and saw some short ribs that looked great. The sell-by date was the next day (today), so they were selling for less than 1/2 price. I wasn’t even sure what to do with them, but they looked so nice and the price was right, so I bought them. Then I remembered this video. I followed your recipe and they turned out fantastic! And I didn’t have an all-day cook going either. Keep the cooks coming, Sam!
If you goto a grocery store. from my exp. about 1/2 hr after opening, you can find them starting to re price meat from previous day to 1/2 price or cheaper. Saves a ton of money. Make sure you are prepared to either cook right away or put in freezer.
Also! Believe it or not, pressure cooking rice actually works better than using the rice button. It helps to soak the rice for ~20mins but you don't have to. Pressure cook it on high for 3 minutes, then wait 10 minutes to release the pressure so the rice can absorb all the water. I get compliments all the time that my rice is the best they've ever eaten, that's how I do it :)
been doing this based on your comment and damn you're right, almost always perfect rice. the only times it's gone wrong is when i get the rice to water/broth ratio wrong, it seems like it's 1:1 when you're cooking half a cup of rice or less, but with more rice you need a slightly higher ratio of liquid. still figuring it out haha
Interesting. I must try this. Questions. What water to rice ratio do you use and what type of rice? I prefer real Asian rice and buy it in 30 to 50 pound bags. My wife is half Japanese so we go through a lot of rice. Lol.
So first let me start by saying I’ve maybe left one or two comments on youtube EVER! I cooked the ribs today. It’s the best I’ve ever eaten! The flavor, the tenderness, and SO SIMPLE!! Omg! This will be a thing for me going forward. On top of all of that it didn’t heat up my house, I didn’t have to watch over it, and my hubby didn’t have to stand over a hot grill! Everything about this is absolutely amazing! Try it guys! I love my instant pot and this recipe just made it even that much better! Ty
I'm so glad to see you are making Instant Pot recipes. I love using my Instant Pot!! Yesterday I made the mac and cheese but added a can of green chilies. I used blackened seasoning on chicken breasts, grilled them, and then sliced them up and placed the blackened chicken slices on top of the mac and cheese. It was REALLY good! Thanks for the recipe.
The latest Instantpot version has tabs on the pot, with silicone handle, it locks the pot in place and makes it easy to remove the pot. Also, when doing starchy things like rice or pasta, do not do the full quick release in one go. Quick release for 10 seconds, stop for 10 seconds, quick release again for 10 seconds, stop, rinse, repeat until lid is ready to open. If you do the full release without that method, you will end up filling the release valve with starch, which will eventually completely block it.
@@laurenadegoke6754 Not sure, I imagine there is a proven method. I do use a 1 part distilled vinegar to 3 parts hot water mixture to soak the entire inside of lid, once every month, turn the lid upside down in sink and pour in mixture, let soak for 15 minutes then thoroughly rinse out. That might work to help unclog it, if it ever becomes fully clogged. I just heard stories about others who made the mistake(I watched a bunch of user videos before I bought mine), so have avoided it.
@@bamachine I wonder how I can prevent the clogging in mine? I got the Ninja Foodi for Xmas & the lid just lifts & does not detach from the machine. I absolutely love it. It has become just as important in my kitchen as the stove!
@@carrierichardson6619 As I understand it, the foodi is a multipurpose piece of kit, pressure cooker and air fryer. The air fryer lid does not come off but it flips up 90 degrees vertical. Then you can put on a pressure cooker lid, one that is removable. It has a pressure release knob that you could use a wooden spoon or something similar to rotate it from seal to release but not all the way until it locks in the release position, this way you could let it reseal after letting some pressure out and follow the pattern I mentioned in my OP.
Sam! You are set on medium settings! You need to hit Saute and Pressure cook buttons 3 times to get to high, that little bar will be lit up on the third spot. I also found this out the hard way.
Everything looks good! Next time "sauté" the sausage for the jambalaya. Just like the short ribs, it will give the sausage a sear and provide color and flavor to the jambalaya.
@@DietBajaBlast I live in Houston, with family in Louisiana... I know what a good jambalaya looks like. But my comment wasn't to tear apart the product of a man who's never made it, it was just a tip on how to get a little more flavor next time.
Second sautéing the sausage. A little dab of tomato paste too for red jambalaya or really carnalize onion, bell pepper, celery (instead of green chilies) to do a white (tan really) jambalaya. Sam's does look different than I am used to, but he had all the flavors present.
Love this channel! The short rib Raghu was absolutely insane! I changed up the recipe a bit. Added some liquid smoke and some fresh chopped chives, omitted the red pepper flakes but followed your video precisely otherwise. The meat fell off the bone. It shredded easier than any short rib I have slow smoked or Dutch oven cooked. Fantastic! I’m going to try the 3 cheese Mac and cheese with truffle oil next. You’re my cooking hero!
I wondered what I did after watching this video. I use it maybe twice a week on avg for sauteing and slow cooking. So the first time I used it after the video I have no recollection as I was on auto pilot. The second time I found I used what I call my record deck grip. I just use my left hand lightly on the rim whilst using the spoon with the other. I wasn't even concious of it. It never gets hot either so I dunno why people are using silicone mitts or tea towels.
Not just the cooking, but it’s the personality for me! First time viewer and pleasantly surprised. I’ve owned my instapot for over a year and have not used it bc I’m just so used to the “old school” way but now i will be lol. Thank you for these beautiful recipes! Definitely will be subscribing !
Welcome to the Cult of Sam The Cooking Guy! LOL JK, he (they) are fantastic! And so are instant pots! I have 3 and they all have different purposes and all get used. :) lol!!!
“Break the wrist, walk away” is from Napoleon Dynamite. I will definitely be trying out all of these recipes. Thanks Sam and Max and Chance for all your hard work
Shrimp takes about three minutes to cook. I can't imagine cooking it under pressure for 40 minutes. If you add it after everything else is done, it should be perfect.
Less than 2 minutes in and I already found what I LOVE about your videos vs so many others.. You show us the ENTIRE ingredients in one tray, organized and looking neat. Idk if it's how my brain works, but making everything look tidy makes it easier to process.
en.wikipedia.org/wiki/Mise_en_place - I like it, too. means that i dont have to do ANY work while cooking, and just enjoy the process. It turned cooking from a chore, to something i enjoy.
Step by to say a big thank you! Received family, grandchildren, made your Mac N Cheese with bacon on top. Huge success. Was a side dish for smoked chicken thighs (jalapeño/ cream cheese inside) wrapped with bacon. I can die happy. 💕
Hey Sam. Great recipes. One thing with the instant pot I recently learned. When you hit sauté you can use the adjust button to select between low, medium and high essentially. The default is medium. So to brown a bit better you can adjust to high which is hotter.
@FIIK Yeah.. I agree.. it is strange - because sometimes - it works really well... other times - it fails miserably to get hot enough. It also cools down VERY fast once you add a protein to sear... and, unlike a pan on the stove, doesn't pop back up to temp very fast thus liquids come out and then you can forget a strong sear.. By the way - it is InstanTpot.... they blew a marketing oppo by adding in the "T".. everyone calls it the instapot instead... but that is incorrect.
I always hit the “keep warm” button which turns it off. It prevents a burn error. For pasta, I let it natural release for 5-10 min. to prevent starch water blowing out of the pot. If you press the soup button when you’re finished cooking, it begins to boil and then I add my slurry.
@@xsw882 Yes, I shut the “keep warm” off (always). I’ve gotten too many burn errors. Any time my food needs thickening (soups, gravy or anything), I turn off the Instant Pot and press the soup button. It boils real fast and then I add my slurry. If it boils too much, I turn on sauté snd finish thickening. Hope this answers your questions.
As someone from New Orleans, Louisiana, I’ll have to skip the jambalaya recipe. But everything else looked amazing and I can’t wait to make it!!! That Orange Chicken looks like Heaven!
First time watching one of your videos and already hooked, includng the "salty" language (lol - because I speak the same language). I've had an Instant Pot over year and too intimidated to use it....well, until now. The husband of a dear friend is totally blind and he successfully cooks with an Instant Pot. If he can, I can. So here I am, ready to go.
Hey Sam, with the chicken not browning as well when compared with the short ribs, it's because the chicken was diced into small pieces. When there is a lot of surface area of the meat being exposed like that, it tends to seep out more liquid during the cooking process, which prevents good browning. The short ribs browned up nicely because they were just big solid pieces. If you had just put one whole chicken breast in there and let it sit for a couple minutes and then flipped it, then you would have gotten better browning.
@@bonniepwtf I noticed that. Even on low my sauté setting is a beast and it often causes things to stick/burn. Another thing I've noticed is that it absolutely HATES tomato sauce when pressure cooking, 9/10 it will switch off and warn it's burning when it's not. I think it's the consistency/thickness. I stick to saute for browning/cooking and slow cook when using a tomato base.
@@orbtastic I have this exact same thing, still trying to master the instant pot. I've been making a similar jambalaya version and run into issues of it warning about burning. I usually Saute it all first maybe it's too hot to begin with before the pressure cook.
So many videos for air fryers/multi cookers are the same stuff: chips (fries), chicken nuggets, frozen wings. I don’t eat like that. I eat like YOU! I love to cook, and have been trying to find inspiration to finally convince me that one of these things is worth having. Thank you, thank you! Wonderful food, great demo, I’m sold. I’ve also subscribed!
Gave up on the instant pot until now. After seeing these recipes I decided to give it another try. Made 3 of the recipes this week and to my surprise they turned out fantastic. I made the orange chicken, short rib ragu, and the jambalaya. They were all very flavorful and delicious…..
After watching this, I've made the jambalaya at least once a month. The only thing I changed was I add spicy rotel instead of just green chilies and it's so damn good. Thank you guys for bringing this recipe to my attention.
I bought a clip for my instant pot that holds the inner pot and keeps it from moving. It has a magnet to keep it on the side of the pot when you’re not using it
5 recipes in one video. Awesome. I'd like to mention, as an amateur home cook, I appreciate your channel. It lets me know it's alright to swear in the kitchen as I cook. The wife likes that I watch this channel too; I break up the boring dinner menu once a week by trying new things.
I just saw this today and ran to the store for short ribs. That came out awesome! Thank you. I had to pressure cook an extra 10 minutes. I think I bought Brontosaurus short ribs….
Aside from joining the army and becoming a paratrooper, buying a pressure cooker was my 2nd best decision. I grew up with the old school type that rattled and hissed but the electric kind is the shizzie. The time they save is priceless and clean up is quick. I also use it for canning all sorts of stuff. Thanks again guys and stay safe.
Ditto! Thank you so much for reposting with the improved audio. This was really in excellent episode and I didn’t want to miss any valuable information. And, thanks for all that you guys do. There is no doubt that my feeble cooking skills are improving with your help and guidance. Very much appreciated.
2:52 this! This is why I bought the IP Pro model, the inner pot has the handles that keep it in place and it works perfectly as a large pot on the stove top! And also the Pro model has the auto pressure valve lock when u close the lid, with a switch button to release the pressure. The lid holders are put slightly towards the back of the pot, so the lid won't block ur hand when u saute. Perfect design imo, strongly recommend it over the standard models!
One thing about the Instant Pot is that it will have a hot spot during the sautee process. Whenever I'm browning something, I make sure to give the inner pot a quarter turn or so when mixing the food around inside of it. If you don't do that, you risk scorching the bit of food that is over the hot spot, but also the inner pot and then you will have a burny taste to the food when it is all done cooking, and nobody wants that.
Sounds like a design fault. Company should look into that before all their appliances end up in landfill and something far better from another company outsells them.
Sam!❤❤❤ Thank you so much for these meals. I just got an instapot. I made the orange chicken….OMG!! My husband LOVED it! (he said the dish was “restaurant-quality”). Please make more of these videos! (Especially chicken dinners). Thank you!!!!! ❤❤
This is just perfect. We just bought one because we want to have a tool to help us cook faster in between breastfeeding and diaper changes. I hope you will post Instant pot recipes from time to time :)
thank you for this! these instant pot definitely have a place in the everyday kitchen for set and forget reasons. it takes time to come to pressure, it does take some saute feature to build flavor. but in the end this thing is a time saver!! Appreciate you and all you do!
Dude, I just bought one this weekend to make your carnitas without waiting for my crock pot. Now this video‽ What timing. Looking forward to making all of these! Thanks Sam, Max, and Chance.
Just bought instapot. Have NOT UNBOXED. was very unsure of liking it. Have used a very expensive pressure cooker for about 5 decades. But got to heavy for me to handle at 80. Gave to my son who loves to cook as well. Want to thank you for this video. Unboxing today. My hubby loves ribs. So enjoy ur videos. Please more instant pot recipes. To dang old to stand in kitchen for hours of cooking n cleaning. Thanks again! 🥰❤️
Cooking with instant pot is amazing. Since instant pot traps all the liquid inside, the sauce inside normally will not be as thick as cooking in stove. Therefore, water/liquid added should be lesser if normal stove recipe is used.
a paraphrase of what i posted yesterday: totally agree with your comment re: the pot is too small for browning, too crowded. i have an electric pressure cooker (basically does the same thing, but far cheaper-i've had this thing since before insta pot was a thing) what i do is brown, deglaze and sautee in cast iron and transfer to the pot for the pressure cooking or, if i have time, to a crock pot for a slow braise (which i do think does a better job) these all look great! thanks!
Sam did mention the issue with the browning. He said it defeats the purpose of (an all in one) cook in the instant pot to use a second cooking vessel. I agree to your point, sear the meat in cast iron, leave the pressure cooker to do what it's intended to do... pressure cook.
Stumbled on to your video. I just gave myself an Instant Pot and need to learn what to make with this. Loved the recipes. I even loved the doggie! You won me over. I subscribed.
did the jambalaya and it turned out delicious! I actually diced an onion and let that saute first + added a whole garlic head (cut in half) on top of the whole mix and then pressed out the garlic at the end and stirred it in. So good! Thank you!
Great video! I use my instant pot almost daily to cook my Cuban meat stews, yams, potatoes, turkey picadillo, etc.. for my family. Most meals ready in 30 min or less. Remember you must have at least 1 cup of liquid as it is a pressure cooker! 👍👍
How do you know how many minutes to cook something? Is there a guide or do we just take a guess? Sorry I'm new to instant pot cooking. I have a brand new one that I got as a gift just sitting in my garage.
@@gabrielacortez4893 hello… meat stews like carne con papas, fricasé De pollo (25 min) in instant pot, then quick release of pressure. Turkey picadillo like 12 minutes. Potatoes, yams etc and other starches I go by the visual booklet (cooking time tables) that my instant pot came with. It tell you the minutes. Example potatoes cubes, 3-4 min. Whole sweet potatoes 12 min. Etc… also practice makes perfect. You need to use the pot to get accustomed to it. Hope this helps 👍
Cool array of good food; I have not used mine yet, so will have to try these, and your upgrades/fixes. The Instant Pot I have has handles on the inner pot to hang on to, or you could always use a small "c" clamp on each side...
Omg! You just convinced me to get an instant pot. I know this video was posted a year ago, but I’m writing you a comment anyway. Genius video!!! Love all the recipes you did. I can’t wait to see more, thanks for sharing.
Excellent video. I love my instant pot. I use it several times a week if not more. Yesterday I made ribs. They were delicious. Tonight I made enchiladas using skinless boneless chicken thighs. Yummy.
Hey Sam, love these recipes - can’t wait to try them myself! Pro Tip: did you know the lid to the Instant Pot fits into the side and holds it for you? That way you don’t have to find counter space and it drips into the ring of the pot, too! My mind was blown when I found out lol
That jambalaya recipe is amazing. I make it all the time. I use the pre-cooked shredded chicken at Costco. There’s literally no prep time other than cutting the sausage. Just dump everything in the insta-pot. Set it for 8 minutes, and done.
I just bought the instant pot pro model. It is an improvement from the older version. The pot has silicone handles and a flat bottom that makes it useful for the stove top including convection stoves. So far I love it
What do you mean about the flat bottom and about the stove top? I have an older model to replace a very old model so I also wonder how it’s improved. I might be persuaded!
@@quix66hiya22 the bottom of the pot is flat and thick so you can use it on a stove and has silicone handles that make it easier to remove from the instant pot. Very handy feature.
Can you say fantastic!! Wow, the short ribs are so good! These are recipes that my daughter with DS can make. So easy and fabulous. Can’t wait to try the rest. Thank you for sharing.
We made the short rib ragu tonight and the end result was delicious. We used rigatoni and it worked great. Just a head's up for anyone who wants to try this: *The start to finish - prep to table - was nearly three hours; *The meat was very tender, but more than half the pieces of ribs were adhered to the fat, making shredding next to impossible (it shredded fine with the pieces that were not connected to the fat); *The video cook time is 40 minutes, the recipe on the website has a 45-minute cook time; Again, this was super delicious, the meat was tender; but for me, I don't think it was worth the time and the effort.
Dude what an INCREDIBLE VIDEO!!!
You've inspired the EFF outta me!! Holy WOW!!!
I was raised by a mom who instilled in me the "pressure cookers can blow up" thought process. Great! So I have never cooked with a pressure cooker. You may have helped me overcome the fear of pressure cooker/instant pot cooking. Thank you for this tutorial/experiment because I will try these recipes. All of them! Maybe not all on the same day :) but I will try each one. Thanks, Sam. I always like it when I watch something that I don't regret the time spent watching it afterward. That never happens with your videos. Sam, you are a chef/cook who is "just my cup of tea".
Hope you enjoy cooking with your pressure cooker. There are so many good recipes on TH-cam, if you haven’t checked out these yet give them a try- Pressure your Luck, the Salted Pepper, Six Sisters Stuff. I grew up with my mom using her stove top pressure cooker a lot, never heard her talk about it blowing up!
Same thing with me. But the pressure cooker today are a lot safer. I love my Instant Pot.
Yep, grew up with that mantra as well. But InstaPots and Ninja Foodi cookers are much, much safer than stove-top pressure cookers. Try one, you'll get hooked!
Modern electric pressure cookers (like instapot, or crock pot express) have 2 pressure valves. one for user control, another for safety. It's practically impossible to explode. (unless catastrophic fail, like dropping it while it's being used.) - Enjoy your cooking :)
I was scared too, but now I have 2 Instant Pots. Best thing EVER
Tip I learned in Korea, always add sesame oil when it's done as cooking it the flavor dulls down over that time, but adding it when it's done you get a good hit of the flavor.
Thank you for this, great tip! I add some to my rice, in the rice cooker to coat and prevent sticking. I will add some after as well now for more flavor ☺️
Great tip. Thanks!
yes. it's a finnishing oil
This is an awesome tip. Im going to try!
Your right.
Got a small pot for myself last year and use it at least once a week. Pot roast start to finish, 40 minutes. Stew, 25 minutes. Chili, noodle dishes, soup. Would replace it in a heartbeat if it ever quit.
It can be dangerous for you if your standing right there when that pot explodes & food goes everywhere.
@@elizabethlockley5861 Huh? The safety measures of Instant Pots are next level. Old school pressure cooking is dangerous, but not Instant Pots.
@@elizabethlockley5861I have never had that happen! The instant pot has a release!
Thanks for fixing the video, I need the Sarcasm and bleeping in my life.
Same.
Lol, same
This guy is dumb. Pressure cookers remove super subtle flavors. His obsession with precooking meats or glazing a pan or worrying about interactions with wine...... Just dump it in and cook it.
👍
Was this sarcasm?
Can you do 5 meals for diabetic with 10, 15, 30 carbs...please😊
I’ve seen one demo where the chef improvised and used a large binder clip to keep the metal liner bowl from spinning around. I tried it and it works!
Just make sure it can handle the heat!
@@joannadunda9322 Wooden clothes peg 😊
I was in the store yesterday and saw some short ribs that looked great. The sell-by date was the next day (today), so they were selling for less than 1/2 price. I wasn’t even sure what to do with them, but they looked so nice and the price was right, so I bought them. Then I remembered this video. I followed your recipe and they turned out fantastic! And I didn’t have an all-day cook going either. Keep the cooks coming, Sam!
If you goto a grocery store. from my exp. about 1/2 hr after opening, you can find them starting to re price meat from previous day to 1/2 price or cheaper. Saves a ton of money. Make sure you are prepared to either cook right away or put in freezer.
Also! Believe it or not, pressure cooking rice actually works better than using the rice button. It helps to soak the rice for ~20mins but you don't have to. Pressure cook it on high for 3 minutes, then wait 10 minutes to release the pressure so the rice can absorb all the water. I get compliments all the time that my rice is the best they've ever eaten, that's how I do it :)
been doing this based on your comment and damn you're right, almost always perfect rice. the only times it's gone wrong is when i get the rice to water/broth ratio wrong, it seems like it's 1:1 when you're cooking half a cup of rice or less, but with more rice you need a slightly higher ratio of liquid. still figuring it out haha
Great idea - the other thing...I tripped on "parboiled" rice a few years ago...haven't used anything else since.
I’ll try this- thanks
Do you use 1:1 rice to liquid ratio? I'm anxious to try this. Thanks
Interesting. I must try this. Questions. What water to rice ratio do you use and what type of rice? I prefer real Asian rice and buy it in 30 to 50 pound bags. My wife is half Japanese so we go through a lot of rice. Lol.
So first let me start by saying I’ve maybe left one or two comments on youtube EVER! I cooked the ribs today. It’s the best I’ve ever eaten! The flavor, the tenderness, and SO SIMPLE!! Omg! This will be a thing for me going forward. On top of all of that it didn’t heat up my house, I didn’t have to watch over it, and my hubby didn’t have to stand over a hot grill! Everything about this is absolutely amazing! Try it guys! I love my instant pot and this recipe just made it even that much better! Ty
I'm so glad to see you are making Instant Pot recipes. I love using my Instant Pot!! Yesterday I made the mac and cheese but added a can of green chilies. I used blackened seasoning on chicken breasts, grilled them, and then sliced them up and placed the blackened chicken slices on top of the mac and cheese. It was REALLY good! Thanks for the recipe.
Use a large binder clip to keep the inner pot from turning when stirring.
The latest Instantpot version has tabs on the pot, with silicone handle, it locks the pot in place and makes it easy to remove the pot. Also, when doing starchy things like rice or pasta, do not do the full quick release in one go. Quick release for 10 seconds, stop for 10 seconds, quick release again for 10 seconds, stop, rinse, repeat until lid is ready to open. If you do the full release without that method, you will end up filling the release valve with starch, which will eventually completely block it.
Is there a way to clean the valve if it becomes completely blocked?
@@laurenadegoke6754 Not sure, I imagine there is a proven method. I do use a 1 part distilled vinegar to 3 parts hot water mixture to soak the entire inside of lid, once every month, turn the lid upside down in sink and pour in mixture, let soak for 15 minutes then thoroughly rinse out. That might work to help unclog it, if it ever becomes fully clogged. I just heard stories about others who made the mistake(I watched a bunch of user videos before I bought mine), so have avoided it.
@@bamachine I wonder how I can prevent the clogging in mine? I got the Ninja Foodi for Xmas & the lid just lifts & does not detach from the machine. I absolutely love it. It has become just as important in my kitchen as the stove!
@@carrierichardson6619 As I understand it, the foodi is a multipurpose piece of kit, pressure cooker and air fryer. The air fryer lid does not come off but it flips up 90 degrees vertical. Then you can put on a pressure cooker lid, one that is removable. It has a pressure release knob that you could use a wooden spoon or something similar to rotate it from seal to release but not all the way until it locks in the release position, this way you could let it reseal after letting some pressure out and follow the pattern I mentioned in my OP.
What’s the version is he using and what is the newest version you are talking about?
I always put 5 spice on pork roasts. Will try on these ribs.
Sam! You are set on medium settings! You need to hit Saute and Pressure cook buttons 3 times to get to high, that little bar will be lit up on the third spot. I also found this out the hard way.
I use my instant pot all the time! Everything turns out amazing!
Everything looks good!
Next time "sauté" the sausage for the jambalaya. Just like the short ribs, it will give the sausage a sear and provide color and flavor to the jambalaya.
The jambalaya looked revolting... from someone that's been to NOLA many times.
@@DietBajaBlast I live in Houston, with family in Louisiana... I know what a good jambalaya looks like. But my comment wasn't to tear apart the product of a man who's never made it, it was just a tip on how to get a little more flavor next time.
Second sautéing the sausage. A little dab of tomato paste too for red jambalaya or really carnalize onion, bell pepper, celery (instead of green chilies) to do a white (tan really) jambalaya. Sam's does look different than I am used to, but he had all the flavors present.
I 3rd sautéing but also tomatoes. It's not jambalaya without tomatoes (unless you're fun Opelousas).
And don’t add the shrimp until the very end.
Love this channel! The short rib Raghu was absolutely insane! I changed up the recipe a bit. Added some liquid smoke and some fresh chopped chives, omitted the red pepper flakes but followed your video precisely otherwise. The meat fell off the bone. It shredded easier than any short rib I have slow smoked or Dutch oven cooked. Fantastic! I’m going to try the 3 cheese Mac and cheese with truffle oil next. You’re my cooking hero!
I use a big Binder clip to hold my instant pots inner bowl still. Keeps the pot from spinning around when I mix stuff up inside!
Same here......commented on the OG vid with the crazy audio.....great minds. :)
Thank you! I’m new to using one and I was trying to figure out what to do to stop that.
I do the same thing! Works great!
There are no problems, only solutions...
I wondered what I did after watching this video. I use it maybe twice a week on avg for sauteing and slow cooking. So the first time I used it after the video I have no recollection as I was on auto pilot. The second time I found I used what I call my record deck grip. I just use my left hand lightly on the rim whilst using the spoon with the other. I wasn't even concious of it. It never gets hot either so I dunno why people are using silicone mitts or tea towels.
Not just the cooking, but it’s the personality for me! First time viewer and pleasantly surprised. I’ve owned my instapot for over a year and have not used it bc I’m just so used to the “old school” way but now i will be lol. Thank you for these beautiful recipes! Definitely will be subscribing !
Welcome to the Cult of Sam The Cooking Guy! LOL JK, he (they) are fantastic! And so are instant pots! I have 3 and they all have different purposes and all get used. :) lol!!!
“Break the wrist, walk away” is from Napoleon Dynamite. I will definitely be trying out all of these recipes. Thanks Sam and Max and Chance for all your hard work
To keep your pot from spinning use a large binder clip
Shrimp takes about three minutes to cook. I can't imagine cooking it under pressure for 40 minutes. If you add it after everything else is done, it should be perfect.
Less than 2 minutes in and I already found what I LOVE about your videos vs so many others.. You show us the ENTIRE ingredients in one tray, organized and looking neat.
Idk if it's how my brain works, but making everything look tidy makes it easier to process.
en.wikipedia.org/wiki/Mise_en_place - I like it, too. means that i dont have to do ANY work while cooking, and just enjoy the process. It turned cooking from a chore, to something i enjoy.
Step by to say a big thank you! Received family, grandchildren, made your Mac N Cheese with bacon on top.
Huge success. Was a side dish for smoked chicken thighs (jalapeño/ cream cheese inside) wrapped with bacon.
I can die happy. 💕
This was awesome! Please make more instant pot dinners!
Hey Sam. Great recipes. One thing with the instant pot I recently learned. When you hit sauté you can use the adjust button to select between low, medium and high essentially. The default is medium. So to brown a bit better you can adjust to high which is hotter.
It would also help if he waited until it said HOT instead of ON.
The IP still doesn't get uniformly hot anyway... the oil falls to the sides and things stick in the center poor design.
@FIIK Yeah.. I agree.. it is strange - because sometimes - it works really well... other times - it fails miserably to get hot enough. It also cools down VERY fast once you add a protein to sear... and, unlike a pan on the stove, doesn't pop back up to temp very fast thus liquids come out and then you can forget a strong sear.. By the way - it is InstanTpot.... they blew a marketing oppo by adding in the "T".. everyone calls it the instapot instead... but that is incorrect.
👍thanks, good to know about browning, I hate extra pans to clean.
@@bravejango12 Incorrect. If you see the "HOT" warning, your element has become TOO hot.
I always hit the “keep warm” button which turns it off. It prevents a burn error. For pasta, I let it natural release for 5-10 min. to prevent starch water blowing out of the pot. If you press the soup button when you’re finished cooking, it begins to boil and then I add my slurry.
for which recipe would u hit the soup button? and u mean turn off the keep warm mode and turn on soup mode right?
@@xsw882 Yes, I shut the “keep warm” off (always). I’ve gotten too many burn errors. Any time my food needs thickening (soups, gravy or anything), I turn off the Instant Pot and press the soup button. It boils real fast and then I add my slurry. If it boils too much, I turn on sauté snd finish thickening. Hope this answers your questions.
I use large binder clips to hold the bowl still when stirring
My husband showed me how to use a bulldog clip to hold the inner pot!
Get a large binder clip to keep the instant pot “inner pot” from moving around. I store it on my cord.
Oh yeah!!! It’s short rib Genius
Epic win! Thank you Max and Chance for fixing the audio - I'll be trying all of these Instant Pot recipes.
did i just see an epic win in 2022
what year is it
@@kion9001 Epic win!
As someone from New Orleans, Louisiana, I’ll have to skip the jambalaya recipe. But everything else looked amazing and I can’t wait to make it!!! That Orange Chicken looks like Heaven!
Love the recipes. Keep doing instapot videos , it's fast and keeps my kitchen clean.
I could make soooo much at once if I had that many Instant Pots!!!!
First time watching one of your videos and already hooked, includng the "salty" language (lol - because I speak the same language). I've had an Instant Pot over year and too intimidated to use it....well, until now. The husband of a dear friend is totally blind and he successfully cooks with an Instant Pot. If he can, I can. So here I am, ready to go.
Instant Pot Duo Plus solves the problem of the bowl moving around
Hey Sam, with the chicken not browning as well when compared with the short ribs, it's because the chicken was diced into small pieces. When there is a lot of surface area of the meat being exposed like that, it tends to seep out more liquid during the cooking process, which prevents good browning. The short ribs browned up nicely because they were just big solid pieces. If you had just put one whole chicken breast in there and let it sit for a couple minutes and then flipped it, then you would have gotten better browning.
Plus there are 3 different temperature settings for sauté & it looked like it was set to low.
I totally agree with you
@@bonniepwtf I noticed that. Even on low my sauté setting is a beast and it often causes things to stick/burn. Another thing I've noticed is that it absolutely HATES tomato sauce when pressure cooking, 9/10 it will switch off and warn it's burning when it's not. I think it's the consistency/thickness. I stick to saute for browning/cooking and slow cook when using a tomato base.
@@orbtastic I have this exact same thing, still trying to master the instant pot. I've been making a similar jambalaya version and run into issues of it warning about burning. I usually Saute it all first maybe it's too hot to begin with before the pressure cook.
Don't force evacuation with meat in the recipe. Force evacuation raises the temp above boiling and ruins your plans for whatever meat you are cooking.
So many videos for air fryers/multi cookers are the same stuff: chips (fries), chicken nuggets, frozen wings. I don’t eat like that. I eat like YOU! I love to cook, and have been trying to find inspiration to finally convince me that one of these things is worth having. Thank you, thank you! Wonderful food, great demo, I’m sold. I’ve also subscribed!
I just made the short rib ragu. It’s amazing. Wow! Thank you
Use a big metal clip from the stationary section and clip it to the inside pot and the outside and the pot stays still while you work. A large one
Gave up on the instant pot until now. After seeing these recipes I decided to give it another try. Made 3 of the recipes this week and to my surprise they turned out fantastic. I made the orange chicken, short rib ragu, and the jambalaya. They were all very flavorful and delicious…..
that orange chicken in a lettuce wrap would be amazing!
A Handy tip to keep the pot in place while stirring is to clamp it to the side with a binder clip. I enjoy your humor
I came here to say that! I have a couple of binder clips in the kitchen for sealing freezer bags as well
OMGosh !!! I am SOOOOOOOO making ALL !!!! Wow!!!!
After watching this, I've made the jambalaya at least once a month. The only thing I changed was I add spicy rotel instead of just green chilies and it's so damn good. Thank you guys for bringing this recipe to my attention.
I am cooking this currently. Using the Rotel like you did. I am hoping this comes out like I hope it will. I will be the only one to eat this.
The most American food I have ever seen. a bit disgusting from my point of view as a European :D
I am going to try Rotel next time. Thanks!
No veg tho? I would at least sauté some onion and celery first.
Was that chicken already cooked?
I bought a clip for my instant pot that holds the inner pot and keeps it from moving. It has a magnet to keep it on the side of the pot when you’re not using it
5 recipes in one video. Awesome. I'd like to mention, as an amateur home cook, I appreciate your channel. It lets me know it's alright to swear in the kitchen as I cook. The wife likes that I watch this channel too; I break up the boring dinner menu once a week by trying new things.
Thank You cheers from Pennsylvania 👍👍👍🇺🇸🇺🇸🇺🇸
I just saw this today and ran to the store for short ribs. That came out awesome! Thank you. I had to pressure cook an extra 10 minutes. I think I bought Brontosaurus short ribs….
Such delicious meals
Now to get creative
My favorite channel ever! Thanks boys.
Aside from joining the army and becoming a paratrooper, buying a pressure cooker was my 2nd best decision. I grew up with the old school type that rattled and hissed but the electric kind is the shizzie. The time they save is priceless and clean up is quick. I also use it for canning all sorts of stuff. Thanks again guys and stay safe.
Ditto!
Thank you so much for reposting with the improved audio. This was really in excellent episode and I didn’t want to miss any valuable information. And, thanks for all that you guys do. There is no doubt that my feeble cooking skills are improving with your help and guidance. Very much appreciated.
eggplant parmesan, chille rellenos
Sam, thanks for the great recipes. I’d love to see more instant pot recipes added! 💕
The WORLD needs a Sam The Cooking Guy x Josh Sherer COLLAB !!!
I love my instant pot...I'm totally going to do the short rib ragu for me and the bf this weekend!! Thank you so much!!
Same!
Right!!!? Now I need to find short ribs. I do have pork chops, though....hmmmmm.
2:52 this! This is why I bought the IP Pro model, the inner pot has the handles that keep it in place and it works perfectly as a large pot on the stove top! And also the Pro model has the auto pressure valve lock when u close the lid, with a switch button to release the pressure. The lid holders are put slightly towards the back of the pot, so the lid won't block ur hand when u saute. Perfect design imo, strongly recommend it over the standard models!
One thing about the Instant Pot is that it will have a hot spot during the sautee process. Whenever I'm browning something, I make sure to give the inner pot a quarter turn or so when mixing the food around inside of it. If you don't do that, you risk scorching the bit of food that is over the hot spot, but also the inner pot and then you will have a burny taste to the food when it is all done cooking, and nobody wants that.
Best tip I use for my IP is take the insert out and just sear on the stove with it. Gets way hotter faster.
Sounds like a design fault. Company should look into that before all their appliances end up in landfill and something far better from another company outsells them.
you remined me of the clear eyes guy Ben Stein "wow" like a younger version and with cooking nice
Sam!❤❤❤
Thank you so much for these meals. I just got an instapot. I made the orange chicken….OMG!! My husband LOVED it! (he said the dish was “restaurant-quality”).
Please make more of these videos! (Especially chicken dinners). Thank you!!!!! ❤❤
YES! This is the content that I need!
This is just perfect. We just bought one because we want to have a tool to help us cook faster in between breastfeeding and diaper changes. I hope you will post Instant pot recipes from time to time :)
Six sisters on TH-cam post alot of instapot recipes
Snap f**k and the dog.... feels like home. So much fun!
Thank you guys for fixing the audio! Can’t wait to use my Instant Pot again!! ❤️❤️
Cool beans
Always love seeing the pupper
You have a refreshing attitude and you’re hilarious! Thanks for the awesome recipes. Can’t wait to try the Mac& cheese and the jumbalaya!
the Orange Chicken has become a weekly staple for us!! love your channel and especially your recipes!!
thank you for this! these instant pot definitely have a place in the everyday kitchen for set and forget reasons. it takes time to come to pressure, it does take some saute feature to build flavor. but in the end this thing is a time saver!!
Appreciate you and all you do!
It's a freaking pressure cooker.. Just buy one that will last a lifetime.. Learn how to use it.. Every kitchen once had one.. Saves money and time!!!
Perfect! Yumm! Enjoy! Thank you
Dude, I just bought one this weekend to make your carnitas without waiting for my crock pot. Now this video‽ What timing. Looking forward to making all of these! Thanks Sam, Max, and Chance.
Just bought instapot. Have NOT UNBOXED. was very unsure of liking it. Have used a very expensive pressure cooker for about 5 decades. But got to heavy for me to handle at 80. Gave to my son who loves to cook as well.
Want to thank you for this video. Unboxing today. My hubby loves ribs. So enjoy ur videos. Please more instant pot recipes. To dang old to stand in kitchen for hours of cooking n cleaning. Thanks again! 🥰❤️
Hopefully between then and now you found the instant pot clip to keep it from spinning
I remember those ads! They were a fun thing to watch, but I never really implemented any of it.
I really like my instant pot, I just don't use it enough. I'll have to try these recipes! Thanks, Sam!
Cooking with instant pot is amazing. Since instant pot traps all the liquid inside, the sauce inside normally will not be as thick as cooking in stove. Therefore, water/liquid added should be lesser if normal stove recipe is used.
OMG LOVE THE RED TILE ON UR WALL💃🏿💃🏿💃🏿💃🏿💃🏿💃🏿💃🏿
a paraphrase of what i posted yesterday: totally agree with your comment re: the pot is too small for browning, too crowded. i have an electric pressure cooker (basically does the same thing, but far cheaper-i've had this thing since before insta pot was a thing) what i do is brown, deglaze and sautee in cast iron and transfer to the pot for the pressure cooking or, if i have time, to a crock pot for a slow braise (which i do think does a better job) these all look great! thanks!
I got a 10 quart electric pressure cooker 3 years ago, I use it a lot. I also agree about the crock pot.
Sam did mention the issue with the browning. He said it defeats the purpose of (an all in one) cook in the instant pot to use a second cooking vessel. I agree to your point, sear the meat in cast iron, leave the pressure cooker to do what it's intended to do... pressure cook.
So where have you been all my 'InstantPot' life? Subscribed.
I made the "Too Good Short Rib Ragu" last night and it was soooo good, thanks Sam. also I bought the instapot just because of your video.
I remember that commercial. Love the 5 dishes together. I am gonna try the orange chicken tonight. Thanks for the idea.
Stumbled on to your video. I just gave myself an Instant Pot and need to learn what to make with this. Loved the recipes. I even loved the doggie!
You won me over. I subscribed.
did the jambalaya and it turned out delicious! I actually diced an onion and let that saute first + added a whole garlic head (cut in half) on top of the whole mix and then pressed out the garlic at the end and stirred it in. So good! Thank you!
Great video! I use my instant pot almost daily to cook my Cuban meat stews, yams, potatoes, turkey picadillo, etc.. for my family. Most meals ready in 30 min or less. Remember you must have at least 1 cup of liquid as it is a pressure cooker! 👍👍
How do you know how many minutes to cook something? Is there a guide or do we just take a guess? Sorry I'm new to instant pot cooking. I have a brand new one that I got as a gift just sitting in my garage.
@@gabrielacortez4893 hello… meat stews like carne con papas, fricasé De pollo (25 min) in instant pot, then quick release of pressure. Turkey picadillo like 12 minutes. Potatoes, yams etc and other starches I go by the visual booklet (cooking time tables) that my instant pot came with. It tell you the minutes. Example potatoes cubes, 3-4 min. Whole sweet potatoes 12 min. Etc… also practice makes perfect. You need to use the pot to get accustomed to it. Hope this helps 👍
@@noemipinero8365 thank you so much! ☺️
@@gabrielacortez4893 anytime 😊
Cool array of good food; I have not used mine yet, so will have to try these, and your upgrades/fixes. The Instant Pot I have has handles on the inner pot to hang on to, or you could always use a small "c" clamp on each side...
Gracias por mostrarnos esas delicias, tengo un instant pot y me ha simplificado la vida, la amo más que a mi marido 🤣, saludos desde Chile 🇨🇱
Omg! You just convinced me to get an instant pot. I know this video was posted a year ago, but I’m writing you a comment anyway. Genius video!!! Love all the recipes you did. I can’t wait to see more, thanks for sharing.
Love the ribs and pasta. A little Tony's Creole seasoning on the cajun dish might add a more regional flavor. Love your show, by the way.
:( Tony's... give something like slap ya mama a try its much better Tony's is like 90% salt
@@NachozDood Slap ya Momma is good for those who are bored with Tony's Seasoning. It is too spicy for the unaccustomed to Cajun food.
Excellent video. I love my instant pot. I use it several times a week if not more. Yesterday I made ribs. They were delicious. Tonight I made enchiladas using skinless boneless chicken thighs. Yummy.
Hey Sam, love these recipes - can’t wait to try them myself! Pro Tip: did you know the lid to the Instant Pot fits into the side and holds it for you? That way you don’t have to find counter space and it drips into the ring of the pot, too! My mind was blown when I found out lol
Wait really??? I totally need to check this tomorrow
@@maevethefox5912 Can Confirm: Mind Blown! I think my neighbors heard me moan out loud when i tried it
I had no idea. That tip is pure gold. 👍
Actually genius. Thanks for this tip!
This is how i store mine also. My ring NEVER has an odor
Amazing. You’re all amazing.
First time watching and knew I was going to subscribe but when you picked up the chihuahua I knew I had to turn on notifications 🙂
My son bought me your knife..definitely the best day ever
Great recipes I got an Instapot and this gives me some dinners we're really going to love!!
That jambalaya recipe is amazing. I make it all the time. I use the pre-cooked shredded chicken at Costco. There’s literally no prep time other than cutting the sausage. Just dump everything in the insta-pot. Set it for 8 minutes, and done.
I just bought the instant pot pro model. It is an improvement from the older version. The pot has silicone handles and a flat bottom that makes it useful for the stove top including convection stoves. So far I love it
What do you mean about the flat bottom and about the stove top? I have an older model to replace a very old model so I also wonder how it’s improved. I might be persuaded!
@@quix66hiya22 the bottom of the pot is flat and thick so you can use it on a stove and has silicone handles that make it easier to remove from the instant pot. Very handy feature.
What is a convection stove?
@@leodubray1827 I meant to say induction stove
Can you say fantastic!! Wow, the short ribs are so good! These are recipes that my daughter with DS can make. So easy and fabulous. Can’t wait to try the rest. Thank you for sharing.
Love your shows. Perfect amount of info and comedy. Aaanndd now I'm starving from watching this one! Well done!
We made the short rib ragu tonight and the end result was delicious. We used rigatoni and it worked great.
Just a head's up for anyone who wants to try this:
*The start to finish - prep to table - was nearly three hours;
*The meat was very tender, but more than half the pieces of ribs were adhered to the fat, making shredding next to impossible (it shredded fine with the pieces that were not connected to the fat);
*The video cook time is 40 minutes, the recipe on the website has a 45-minute cook time;
Again, this was super delicious, the meat was tender; but for me, I don't think it was worth the time and the effort.