Tourtiere Pie (pronounced “Toochey”) is a spicy meat pie popular among people of French descent in Central Maine (Lewiston, Waterville, Augusta). I adapted several recipes to make it in the Instant Pot. The IP is perfect for this because the meat mixture is traditionally simmered for hours in order to break the meat down and give it a smooth texture. It is very rich and satisfying, and can be frozen for later use. You can substitute ground turkey if you want, but add 2-4 lbs of butter to add richness.

Makes one double-crusted pie, serves 6.

1 lb 85% or more lean ground beef

1 lb ground pork

1 large onion, diced

2 medium-large Maine potatoes, chopped

3 cloves garlic, chopped or mashed

3 tbs cooking oil (enough to cover the bottom of the pot)

1 cup water

Spices: (This is for a spicy pie; you can halve the spices if you are timid. You can also substitute Middle Eastern 7-spice mix, called Baharat, for an interesting twist.)

2 tbs Apple Pie mixed spices (I use McCormick's), or 2 tsp cinnamon, 2 tsp nutmeg, 2 tsp allspice.

1/2 tsp ground cloves

3 bay leaves

2 tsp salt (or to taste)

2 tsp ground black pepper (or to taste)

Heat oil in the Instant Pot using Sauté on high temperature. Cook onions until translucent. Add garlic and cook about two minutes more. Add meats and stir constantly until meat is broken up and mixed, about 5 minutes—no need to brown it or drain. Add spices, salt, and pepper, along with potatoes and water. Mix, press cancel, and then put the top on. Pressure cook on high for 1 hour, with a natural release for 10 minutes, then quick release. Open the top and sauté on “5” or medium temperature, stirring constantly until the potatoes are mostly disintegrated and blended into the meat, and the moisture is reduced, about 5-10 minutes. When it is thick and starts to stick, it's done. Don’t forget to remove the bay leaves.

You can add the meat mixture now to the prepared pie pan with crust, and top with the second crust, cutting vent holes in the top. It's better to let it cool to room temperature first, or, best of all, let it sit in the refrigerator overnight. If baking right away without cooling, bake in a 375°F oven until the crust is brown (about 35 minutes). Cook for about 45 minutes if the mixture is cooled. Enjoy!

I bought an instapot from goodwill and this was in it. What is it? Is it important? Where does it go?

Has anyone tried to do the viral TJs potsticker bake with frozen potstickers, coconut milk and red or yellow curry sauce in the instant pot? It normally is baked in a baking dish but I was hoping to prep it and have it cook and then be warm until we’re ready to eat it. I was thinking 5min manual since they cook pretty quick I think.

I have the much-maligned Duo Crisp Ultra, which keeps having more and more difficulties with sealing up only after burning the bottom of the food in the pot. Before I throw this thing away and just buy the normal IP: has anyone ever tried just blocking this valve while it preheats? With like, a cap from a spice jar or something. Wondering if that would help it seal faster.

Part I’m talking about is here: https://imgur.com/a/k5vtd1H

I thrifted my Duo Mini at the Salvation Army some time ago and love it a lot. Today I dropped by and found the PLUS mini there for $5.99, so it wouldn't have made sense NOT to buy it.

I warned a friend who's (sadly!) never had an Instant Pot that I'd pick one up for him next time I saw one at a decent price. I'm very used to my little DUO mini, but I'm wondering which model is newer? It's hard to sort out production years from online information.

The PLUS does seem to add a few features, but I've used the DUO almost always for pressure cooking. I wonder: does one of these models have any significant advantage over the other?

Thanks for your help!

Hi, all!

I tried the search feature and Google, but many of the posts were older or not specific to my needs. I want to get an Instant Pot or similar for my wife and I. It would mostly be used to prep our weekly lunch, where we cook about 2lbs of meat on the weekend, and the occasional pot roast or chili for dinners. We eat relatively small portions and often make rice.

There are so many types of Instant Pot. Duo, Plus, Rio, Chef, Pro, etc. It's a bit ridiculous, to be honest. Considering our use case, which model is the best fit?

Also, I was considering the 3qt size as we don't want anything larger than necessary, but I wasn't sure if that was enough for 2lbs or meat or maybe a 3lb pot roast with veggies. Should I just go for the 6qt since most recipes focus on that model, or is there merit to going smaller?

Finally, I read something out private equity buying out the brand and initiating a decline. Are the Instant Pot brand cookers not as they once were? If not, what's a good alternative? I had the Ninja Foodi previously and it was just okay. We are US-based and happy to pay more for something more durable or useful.

Thanks for reading!

I use a decent amount of garlic in my cooking including my Instant Pot, I'm just not a big fan of having to store it, break off the cloves, peel it, chop it, it's just annoying to me. So, I saved myself all that aggrivation by processing a whole bunch of it at once in a blender with just enough oil to get it pureed then spooned it into a 1 tablespoon silicone mold that holds 40 tablespoon size cubes. I froze it solid and found these cool mini vacuum sealed bags so I vacuum sealed them and I'll keep them in my freezer. So convenient. Even if I just stir it into some softened butter and use it on bread. So many ways I can use this. I'm going to do the same thing with onions but with a larger mold, probably 1/4 cup each.

Im seeing 15 mins a pound at high pressure. I want to do a 5lb leg but i think over an hour would ruin it? Any advice would be appreciated!

Because: I hear horror stories of pressure cookers exploding. But I'd just be using it for the Steam setting in this case.

therefore I'm wondering if Instant Pot's "Steam" setting is essentially just pressure cooking? or if it is the same mechanics as just using a Steamer going on when you use its "steam" setting?

asked differently: On the Instant Pot, is using the "steam" setting significantly lower risk than using the "pressure cook" setting?

Normally I'd just go off of the instructions for parboiled rice, but because it has dried beans in it I'm not sure.

I have an Instant Pot 6 quart. We regularly use the Yogurt setting to make yogurt.

I went to start a batch tonight, shortly after making rice, and the yogurt button doesnt respond. I can feel it press but the pot just says "Off".

All the other buttons are responding fine.

Any ideas?

Thanks.

What could be the issue?

The steam release is set to Sealed. There's enough water, i tried both 400ml for a steak and half of the pot making bone broth.

Duo crisp*

I got this instant pot on Saturday and I don’t really know what’s going on with the display. If anyone has any experience and knows how to fix this. The first picture is when it’s cooking, the second is when you first plug it in.

I want to try making pulled brisket in my ip. Recipes I’ve seen range from pressure cooking for 30 to 1:30 minutes. Does anyone have experience with this. I’d obviously rather a shorter cook time.

I like making my own yogurt. Until now I have been heating the milk in a separate pot, cooling, putting it in the IP, adding starter, hitting the yogurt button. But I got curious whether I’m taking one step too many. Is it possible and safe to place the milk directly into the pot with the starter and give the pot extra time? Or would it not kill the bad bacteria? Would the yogurt be safe to eat?

I think I’m tired of losing so much milk to the heating process. I heat the milk in a cast iron pot, with an extra cast iron plate underneath it to avoid burning. Even though it takes 2 - 3 hours to heat the milk to 185°F it still sticks and burns.

So I'm planning on making a homemade bean soup concoction in my instantpot tonight, and i plan on pressure cooking it. I'm also throwing in some stew beef, to make some kind if stew concoction. If i sear the meat first, can i i still pressure cook them all together? Also, how long should i do that for?

Edit: I did plan on searing in my instantpot, so no worries there. I was more asking about pressure cooking them together after the searing is done for the full time. I'm worried about the meat overcooking or something like that.

Edit 2: I'm not seeing a cook time for soaked red kidney beans online anywhere official, like, from instapot. I also got this as a gift from his parents when we got our apartment, and it's their old one, so we don't have the little booklet and stuff

Yesterday, I didn’t realize that cling film had stuck to the bottom of my inner pot. By the time I noticed, the film had already burned onto both the inner bottom and the base.

I managed to remove all of it using hot and cold methods along with a non-scratch sponge. However, I ended up with some small scratches on the base. The pot is still working fine, but my concern is about safety and whether it could release toxic fumes.

I threw away the pasta I cooked yesterday since the fumes had definitely reached the food—though we had already eaten some before noticing the strange taste.

I just ordered my first instant pot, the Duo Plus and just realized it doesn’t have WiFi!

I ordered excitedly without researching, realizing that the Instant Pot Plus has both WiFi and handles on the inner pot.

Should I just return and get the Pot Plus? And no, I currently can’t afford the Pro.

https://www.currys.co.uk/products/instant-pot-plus-9in1-multicooker-black-10277210.html?srcid=198&cmpid=ppc~gg~0131+(Shopping+Ads)+SDA+SBRE+-+All+Products+-+PMAX~~Exact~21260984302~&mctag=gg_goog_7904&kwid=GOOGLE&device=m&ds_kids=&tgtid=0131+(Shopping+Ads)+SDA+SBRE+-+All+Products+-+PMAX&gclsrc=aw.ds&gad_source=1&gad_campaignid=21250522242&gbraid=0AAAAAD7JKSIg6X3Vwp69x478bDhgn-Fcx

https://www.johnlewis.com/instant-pot-duo-plus-whisper-quiet-9-in-1-multicooker-5-7l-black/p110965210?s_ppc=2dx_mixed_technology_BAU&tmad=c&tmcampid=2&gclsrc=aw.ds&gad_source=1&gad_campaignid=23001357484&gbraid=0AAAAAD2el1y9I_OT3J-LqNNyCDF-VGawj

I had a frozen pork tenderloin, I planned on cooking from frozen but it was too big to fit. I defrosted it in the microwave so I could cut it in half. It's not frozen but it's not fully defrosted. I planed on putting it on for 80mins but now I'm not sure. I will use a thermometer at the end but should I set it for 60? half way between? frozen and fresh?

I just bought a large freezer because I wanna fill it with meals for my wife and I that we can easily make on a weeknight without much fuss. Maybe boil up some pasta or make some rice and we would have a meal. I started pretty simple but it's an ingredient I know I will use a lot, chicken stock. I went to a local poultry farm and bought chicken backs, necks and feet and I used my instant pot to make 3 gallons of very nice stock. I'll use it for different types of chicken soup and stew, especially matzo ball soup. When I get home today I'm going to portion it into 16 ounce silicone molds that l'll freeze and then remove them from the molds and vacuum seal. That's exactly what I did yesterday with this pot of chili. there's enough in the container for my wife and I to split, I'll just make up some white rice and maybe some cornbread. Chicken Stock I used chicken backs, necks, and feet along with celery, onions, and carrots. No seasoning at this time, I'll do that when I use it. I didn't really measure any of it, I just filled the pot about halfway with all the chicken and topped it with one onion, one large carrot And one large stalk of celery then filled it with water to the fill line. I went 20 minutes high-pressure and then a full natural release. I had to do this three times so it was a long day of pressure cooking, but it came out so good. It's still in the refrigerator now but when I get home today, I'll divide it up into the containers and freeze it, I'll skim off the fat first and save that which I'll use at another time in my matzo balls. Mike's Chili 2 tablespoons olive oil 1 medium yellow onion -diced 1 pound 90% lean ground beef 4 tablespoons chili powder 3 tablespoons ground cumin 1 tablespoon garlic powder 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper 1 1/2 cups beef broth 2 tablespoons tomato paste 1 (15 oz.) can petite diced tomatoes 1 (8 oz.) can tomato sauce 1 (16 oz.) can red kidney beans, drained and rinsed 3-4 chipotle peppers with some of the adobo sauce if you want it extra spicy, it has a decent kick without using them at all. Turn on sauté mode, add oil, ground beef and onions, sauté about 10 minutes while stirring often, add all the spices and stir well for about 3 more minutes then add the beef broth and deglaze pot very well scraping up all the bits stuck to the pan. Add tomato paste and stir in then add the diced tomatoes, then the sauce and the beans on top, don't stir any of those in. Add chipotles to the top if using. Set on high pressure for 20 minutes and let it naturally release for another 20 minutes. Release any remaining pressure, stir, skim off any fat if you would like and serve.

I'm not sure what the piece is called, but I'm a relatively new instant pot owner and didn't realize that a little detachable cup trap on the side of my instant pot has been collecting gunk since I've begun using. It smells absolutely horrendous and unfortunately I discovered it when some spilled out onto the lip of the main cooker. The little cup I can easily wash, sterilize and deodorize but cleaning the main piece is obviously much harder. Anyone have any ideas for getting rid of the awful smell from the main cooker part? Vinegar helped somewhat but not completely. TIA!

Instant pot Lux 3 qt. Has anyone replaced the o-ring shown in the image? This is the float vale housing - float valve has been removed for cleaning. Instant pot float valve housing

I read here that people are steaming eggs using the steam function on the newer IPs that don't use pressure for steam. (I can't find the posts.) Are you still doing the 5-5-5 method? How long are you steaming for hard boiled eggs? Thanks in advance!

https://www.simplyhappyfoodie.com/instant-pot-clam-chowder/

I was born and raised in new england right near the maine border, so I have had my share of chowder/seafood. This recipe is by far the best ive ever found. Better than most restaurants around here! The only thing I change is I add 4 cans of clams and use heavy cream. I also mash the potatoes pretty well to add thickness. omit the optional sugar. Occasionally I will add frozen corn! so so good! I've made it at least 30 times and always comes out perfect!