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Chicken 1:Human 0

8 Jun

I feel before I tell this story I should point out the Instant Pot is not to blame. It did nothing wrong. This is purely user error…and a prime example of why I shouldn’t cook!

ramsay

I wanted an easy chicken slow cooker dish to be able to eat throughout the week so Tuesday night I put four chicken breasts in my Instant Pot, a mix of cream of chicken soup, gravy packages, ground black pepper, and water, and turned on the slow cooker setting. I leave it to cook for 8 hours over night and when it is done it automatically changes to a keep warm setting.

It is freakishly easy and is something I have done numerous times. Not with the gravy mixture I mean, that was new, but with other sauces and toppings. Basically I search for easy slow cooker recipes, find one that sounds ok and give it a go.

When I opened the lid the next day I should have realized something wasn’t right. Usually the chicken is super easy to shred, but this wasn’t. I didn’t think too much about why it wasn’t easy to shred, I just resigned myself to larger pieces of chicken, no biggy. I portioned out my lunch and went to meet my peeps.

Not too long after I finished eating I started to feel not well. My stomach was not happy. I wasn’t in danger of throwing up or anything, I just didn’t feel well. I shrugged it off and continued on with my day, which involved cleaning, and a long walk on some trails with a friend, then dinner. Through it all I wasn’t feeling awesome and none of the things I tried seemed to help.

Next day I was still feeling off but not as much which made me think I might be fighting off a bug and Wednesday was just an especially hard day for my immune system.

Well! Ha! I’m such a dummy! I should have checked the chicken. Soooo should have checked the chicken *rolls eyes*

I took some of the left overs out of the fridge Thursday to heat up and started cutting one of the chicken breasts in to smaller pieces so it would warm up faster and wow was the inside of that bird pink-red. It was a deep enough pink to notice through the gravy! I thought my lighting must be messing with me so I picked up the plate and moved it every which way and whadda know, the pink-almost-red colour didn’t go away. Shocking I know!

Still not trusting what I was seeing I pulled out another piece of cooked chicken, cut it, and saw red…well, more of a deep pink lol but you get my drift.

How did my chicken not cook? Not like I haven’t used the slow cooker function on my Instant Pot before. Could this be why lunch left me feeling sick? Is this chicken now ruined?

So many questions.

In a flash of insight I realized I made a stupid mistake. When using the slow cooker function on the Instant Pot I have always put the setting to “high” and cooked for 8 hours. This time I forgot to change the setting so it cooked for 8 hours, but only at “medium”, which apparently makes a big difference. Ya know, the difference between cooked chicken and deep pink chicken. The difference between chicken that shreds and chicken that doesn’t shred. The difference between chicken that gives you some lovely protein instead of a stomach ache and feeling of being sick.

It is four days away from compost pick-up day so I put the pink chicken back in the fridge so it doesn’t smell up the bin and will throw it out on the appropriate day. I don’t know if I put it in a pan and heat it up, and continue to heat until the pink is cooked away, if that will make it safe to eat, and frankly, it isn’t something I am willing to test. So my stupid mistake has cost me three chicken breasts, which is a pisser cause groceries ain’t cheap!

But there you have it, in the battle of chicken breasts vs human who sucks at cooking, the chicken won. Thank goodness for take-out! ๐Ÿ˜‰

chicken-attack

They are coming for me!

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Instant Pot: Sweet & Sour Chicken

30 Jan

Cooking! Once again with the cooking. sigh. When will I be rich enough I can pay someone to do this for me? ๐Ÿ˜‰

I bought an Instant Pot in November, it took ages to get to me thanks to WalMart’s slow delivery, but that’s fine because though I wanted it, and had vague but great plans for it, I had no idea what I wanted to cook in it.

It finally got opened a week ago and there were so many warnings in the box, in the book that came with it, on the actual device, that I almost boxed it back up out of fear that I would kill myself if I tried to use it. If anyone could do it…

Instead I washed it, put it in the cupboard, and tried to figure out what to cook in it first. After much scouring of the internet for recipes I decided on Sweet and Sour Chicken. See, while the Instant Pot can be used in a whooooole bunch of ways, I mostly wanted it for it’s slow cooker settings. I owned a tiny slow cooker, because I am single and don’t need a massive slow cooker, but the tiny slow cookers are lame in that they aren’t programmable, so you have to be around to turn it off when you want it to stop cooking which means I could never set it and go to work, or practice, or wherever, because I wouldn’t be home in time to turn it off and the food would over cook.

This adorable 3 quart Instant Pot however, has all the bells and whistles, while being a small enough size for my needs. Yay!

Because I was still half convinced I was going to either (1) make it explode or (2) experience recipe failure, I picked an easy recipe to try.

I bought one of those Club House slow cooker packages and for the most part did what it said to do.

Club House Slow Cooker Seasoning

I kind of guessed how many peppers would make the measurement required, same with the onion, aaaand the celery lol I ended up using three peppers (one red, one yellow, one orange – cause I liked the colours), one red onion, three or four celery stalks (can’t quite remember), one can of corn kernels (drained), and one can of pineapple tidbits (not drained). Oh, and instead of chicken thighs I used chicken breasts, I believe I put four or five in there, but that is because they were tiny.

Except for the guessing on measurements for the vegetables I did everything else exactly as described on the back of the seasoning package. After much googling I learned that “low” on a slow cooker equals “normal” on an Instant Pot, so I set it for 8 hours on normal, oh so slowly backed away, quickly begged the universe to let this work, and went to bed.

Whoever decides to try a new recipe, in a new kitchen appliance, for the first time, when it is a meal you are taking to share with friends, is either very sure of their cooking abilities or an idiot. I’m pretty sure you can figure out which of those applies to me lol

When I checked it in the morning it was perfect! The chicken was tender, moist, perfectly cooked, the veggies were cooked but still a bit firm (which is how I like them), and the sauce was delish. I took the chicken out, cubed it, put it back in and mixed it all around, then left it on the “warming” setting until I was ready to put it in a container and take it to the get together I had made it for.

People loved it! It also made a huge amount, so I am grateful I took extra and sent people home with left overs, there is after all, only so much sweet and sour chicken a girl can eat in one week lol

I’m glad I started with such a simple meal, makes me think maybe the next dish I make in there will work out also!…maybe…

sweet and sour chicken 2

Warming up left overs…

sweet and sour chicken

Aaaand a close up, cause why not?

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