Why? I use a stove top pressure cooker for polenta frequently. The result is excellent and lighting fast. I haven’t used the IP for polenta, though I’d imagine it’s not too different.
I cook polenta in the dish I’m going to serve it in.
That’s cool. I cook polenta in 10 minutes.
Chile Verde and Cheese Enchiladas
I started with frozen chicken thighs this afternoon, and shortly after I had chicken and cheese enchiladas with the help of the Instant Pot and a couple of pantry items.
The frozen chicken thighs were cooked on High Pressure for 20 minutes with chicken stock, leftover pineapple-salsa verde, and seasonings. After a natural pressure release, I then thickened the cooking liquid with a corn starch slurry using the cooking liquid on the Sauté function for a few minutes. I shredded the chicken in the sauce, and then spooned it into corn tortillas sprinkled with quesadilla cheese mix. I rolled them and topped with more cheese and salsa verde from Trader Joe’s. It took about 20 minutes in a 350 degree oven to melt the cheese and meld all the flavors.
Just found this thread (and I’ve had an Instant Pot for a whole (gasp!) month!
The best summary of an instant pot versus a classic pressure cooker came to me today, from a high schooler who had, in Home Ec, worked with a traditional pressure cooker with 6 of his classmates, recently. As I explained the IP controls etc, he thought and said “Oh. So it’s more like an appliance and less like a bomb.”
Also, I’m fan girling to quote Andrea Nguyen, but to sum up her post below, the power is “You can walk away from it. Safely.” And I agree, what was the biggest draw for me.