What do you do with your Instant Pot you cant do with a crock pot?

[txdon]

What do I do with the Instant Pot that I can't do with a crock pot?
Pressure steamed potatoes and broccoli in 6 minutes, (excluding warm-up time) mashed them together and made potato/broccoli patties baked in the oven another 20 minutes.

 

[lostcreekranch]

Thanks for the goulash talk.
Friday I found a Hungarian goulash recipe that I adapted to IP.

View attachment 635547

I sauted the onion, 1 instead of 2, four 1/2 tsp of garlic, chopped peppers. About 5 -6 min.
Removed that
Added little olive oil and sauted beef till brown.
Coated meat with paprika,
Then threw rest of stuff in and Pressure cooking 20 min. Makes about 12 bowls.

View attachment 635557

That's pretty authentic BEF. Gulyás should have a consistency between soup and stew.

BTW ... I've sourced Hungarian sweet paprika on Amazon in the past.

Hope you enjoyed it.

 

[buckeyefarmer]

That's pretty authentic BEF. Gulyás should have a consistency between soup and stew.

BTW ... I've sourced Hungarian sweet paprika on Amazon in the past.

Hope you enjoyed it.

And should not have hamburger and pasta in it. Yet most of the IP recipes did. I wondered if they ever had goulash. This was very close to what I had in Austria.

 

[goeduck]

And should not have hamburger and pasta in it. Yet most of the IP recipes did.

I noticed the same.

 

[lostcreekranch]

And should not have hamburger and pasta in it. Yet most of the IP recipes did. I wondered if they ever had goulash. This was very close to what I had in Austria.

"Americanized" Goulash... is made with ground beef, usually has elbow macaroni, little or no paprika, and a casserole consistency.

If you ever get the chance to visit Budapest ... don't miss it. Until the late 1800's Buda and Pest we're separate cities separated by the Danube. Lots of things to see and do on the Buda (west) side but, the better hotels seem to be on the Pest (East) side of the River Danube.

 

[buckeyefarmer]

"Americanized" Goulash... is made with ground beef, usually has elbow macaroni, little or no paprika, and a casserole consistency.
.

We call that hamburger helper.

 

[MossRoad]

"Americanized" Goulash... is made with ground beef, usually has elbow macaroni, little or no paprika, and a casserole consistency.

If you ever get the chance to visit Budapest ... don't miss it. Until the late 1800's Buda and Pest we're separate cities separated by the Danube. Lots of things to see and do on the Buda (west) side but, the better hotels seem to be on the Pest (East) side of the River Danube.

We call that hamburger helper.

Yeah!

:laughing:

A coworker of mine told me he was bringing in goulash. I was all :licking::licking::licking:

Then he shows it to me and it's home-made hamburger helper.

I said what the heck is that?? He said goulash. I said NO NO NO!!!! :laughing:

 

[goeduck]

Thanks for the goulash talk.
Friday I found a Hungarian goulash recipe that I adapted to IP.

View attachment 635547

I sauted the onion, 1 instead of 2, four 1/2 tsp of garlic, chopped peppers. About 5 -6 min.
Removed that
Added little olive oil and sauted beef till brown.
Coated meat with paprika,
Then threw rest of stuff in and Pressure cooking 20 min. Makes about 12 bowls.

If you fine tune that recipe any more, I would appreciate seeing what you did. Mine did not come out quite right, I did not have any sweet paprika or bell peppers but I made goulash anyway. It was still quite good, but I have had/made better.

Last night I did up a whole 5 lb chicken. I browned the fatso in a cast iron skillet and mopped up the bits in the skillet with onion before it all went into the cooker along with seasoning, carrots, celery etc. The chicken turned out fantastic but I am struggling with how to know if the internal temperature got up to 170 degF as I would check with meat thermometer before removing from an oven. By the time it timed down and released the pressure (and I noticed it was done) the chicken had somewhat cooled. With the preheat time, plus the cooking time, plus the pressure release time it made it hard to know when to go back in the kitchen to check the internal temperature right away.

 

[buckeyefarmer]

If you fine tune that recipe any more, I would appreciate seeing what you did. Mine did not come out quite right, I did not have any sweet paprika or bell peppers but I made goulash anyway. It was still quite good, but I have had/made better.

Last night I did up a whole 5 lb chicken. I browned the fatso in a cast iron skillet and mopped up the bits in the skillet with onion before it all went into the cooker along with seasoning, carrots, celery etc. The chicken turned out fantastic but I am struggling with how to know if the internal temperature got up to 170 degF as I would check with meat thermometer before removing from an oven. By the time it timed down and released the pressure (and I noticed it was done) the chicken had somewhat cooled. With the preheat time, plus the cooking time, plus the pressure release time it made it hard to know when to go back in the kitchen to check the internal temperature right away.

Post 340 has my tweek for IP.

 

[goeduck]

Post 340 has my tweek for IP.

I found this on cookinglight.com. Hot paprika, not sweet for goulash :shocked:. As far as sweet it says regular paprika is sweet. I am so confused :confused3:

Hot Paprika
Hot paprika is the Hungarian variety of paprika, and is generally accepted as superior to the rest. In Hungarian cuisine, paprika is used as a primary flavoring method, instead of simply adding color to a dish. It is most commonly found in classic dishes like Goulash, a stew made from red meat. onions, potatoes, and vegetables, and served over egg noodles, and the creamy Paprikash, a similar stew that uses lighter meats and sour cream.

Sweet Paprika
Typically just labeled as paprika, this spice adds vibrant color to any dish. It can be sprinkled as a garnish over deviled eggs or potato salad, or used as a flavoring for meat rubs. It has a sweet pepper flavor, without any heat. If a recipe doesn't specify the type of paprika, we recommend using this kind.