TROUBLESHOOTING PALEO COOKING FOR YOUR INSTANT POT
Ahhhh book launches. They are filled with excitement and celebration and exhaustion and…. typos! When the first round of a cookbook drops, we discover things that are slightly off, misspelled, or misprinted. Combine those normal scenarios with a special appliance like an Instant Pot, and now things really get interesting. Different variabilities can affect outcomes – meat texture, moisture content, altitude, even condiment consistency can influence the end result. So let’s go through a couple red flagged recipes and see if we can get things straightened out and “fool-proofed” First, a few things you always want to check before beginning a pressure-cooking cycle:
- Is your silicone seal in place and secure? Your pressure cooker will not come up to pressure if this is loose.
- Did you seal off the pressure valve? Again, you will not reach pressure otherwise.
- If you started with a saute feature, did you press the keep warm/cancel button before you attempted to switch over to pressure cooking? You will need to do this to make the transition
- Do you have enough liquid? Many vegetables and meats release a TON of liquid while they cook. For this reason you do NOT always need a full cup of liquid to bring your pressure cooker to full pressure. However, if you notice it is struggling, and your pressure button doesn’t pop up in a timely manner, cancel the cooking cycle, add in more liquid (can be broth, water, ghee, etc depending on the recipe) and then begin again
- If you are super freaked out about clean condiments like Tessamae’s or Sir Kensington’s purchased from the store, please consider making your own. I have received feedback from very upset people that I would ever consider using “store bought ketchup” (the horror). I do not use regular junky ketchup with corn syrup and freaky caca – I DO use clean condiments for my recipes if I don’t have homemade on hand. If you want to make your own ghee, ketchup, mayo, etc, please do. I have recipes for ketchup, mayo, and other condiments in my Paleo Kids Cookbook.
Here are some recipes which have presented with a few issues for a handful of people…
- Rotisserie Chicken (page 63)- I have had this recipe work many times for my family . The juice from the chicken and veggies have provided enough liquid to bring my IP to pressure. However, I am receiving feedback from a couple people that they needed more liquid in their IP’s to achieve full pressure. TIP: For this reason, I am going to recommend adding 1 cup of water or broth to avoid heartache and panic attacks.
- Cilantro Chicken Meatballs (p55) – ground chicken can vary in wetness greatly. Dark meat varies some from white meat, and some meat just tends to seem “juicier”. For this reason, some of you are experiencing a wet meat mixture that is difficult to make meatballs with. TIP: Add a grain free binder of your choice. How much you add will depend on your mixture. Start with a couple tablespoons of almond flour, cassava flour, arrowroot or tapioca until you can form meatballs with your meat mixture. Proceed with remaining directions.
- Rainbow Fingerling Potatoes – again, the liquid. TIP: If you have trouble getting your IP to come to full pressure, add a bit of water. Mine has never needed a full cup but go ahead and get it all moisty-like so you can minimize freakouts (and negative reviews).
- Hard Boiled Eggs (p18)- this time and amount of eggs works perfectly every time for me. No grey ring around the yolk, perfectly peelable (as indicated by the aptly named title). If you WANT to do them for 7 minutes you can. If you want to do them for 6 minutes you can. I am not the egg-master, but this is how I like mine. You can also place them in an ice water bath afterwards. I don’t and I still love my eggs. But I am not your boss and I want you to be happy. TIP: do what makes you yolk happy
- Paleo Breakfast Porridge (p22) – For Whole 30 you can make this without sweetener. You may want to add in some dairy free milk if and extra fruit after cooking if you do. TIP: Don’t plotz over honey.
- Cultured Coconut Milk Yogurt (p29) – Make sure you are using the cream from one of the cans of coconut milk. You need that extra thickness for these to set well. They should not be runny after refrigeration. I use THIS probiotic. Please note this links to TWO boxes. You can buy them in 1 box units in store.