Submitted by Marilyn D.
Ingredients:
- Soak 2 cups white wheat berries over night in lots of water
- Combine wheat and about 6 ½ cups water in Instant Pot. (I use the soaking water and add whatever is necessary.)
- 1 tablespoon oil or butter
- 1 tablespoon regular salt
- 2 medium potatoes sliced or cubed (I don’t peel). I use my food processor to slice all the vegetables.
- 2 cups sliced carrots (I don’t peel)
- Saute in frying pan in 2 to 3 tablespoons oil or butter. I do not brown.
- 2 medium onions sliced
- 5 stalks celery sliced
- 2-4 cloves smashed garlic if desired
- 1 teaspoon poultry seasoning
- 1/8 tsp thyme
Instructions:
- Use Instant Pot multi-grain setting and cook wheat, potatoes and carrots.
- When wheat is cooked add sauteed vegetables.
- Can be eaten at this point or turn on slow cooker and simmer for about ½ hour to mingle flavors better.
- I garnish with flat leaf parsley and serve as is or with plain yogurt.
This dish tastes better after it has been cooled and refrigerated. I make a pot and then eat it for breakfast, lunch or dinner.
I have also varied this recipe by cooking the wheat and then adding the potatoes and carrots on then cook the potatoes and carrots on slow cooker setting and then add the sauted onions, celery and garlic.
Everything is approximate in this recipe with the exception of the amount of wheat.
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InstantPot IP-LUX control pannel
Our users told us that you want more capabilities from Instant Pot, especially the browning and slow cooking. You may ask how “slow cooking” is compatible with the brand name of “Instant Pot”.
When our design started over 3 years ago, the intent was to create a smart cooking appliance so that cooking process to a user is “instant”, i.e. the press of a button. Of course, being a pressure cooker Instant Pot also speeds up cooking substantially.
To enhance Instant Pot’s versatility in cooking capabilities, we added Sauté/browning with 3 different temperature settings, ranging 105~170° C (221-338°F). You can use “Adjust” button to choose “Less” for low temperature, “More” for high temperature (close to olive oil smoking point) and “Normal” in between. Sauté is done with the lid opened. This function can also be used to thicken the sauce after cooking.
Following the same line of reasoning, we added 3 temperature settings for “Slow Cook”, ranging 88-99°C (190-210°F), again adjustable with “Adjust” button. These correspond to low, normal and high temperature cooking in common slow cookers.
We also extended manual cooking time to 120 minutes to cook tough dry food, e.g. split corns, in one cooking cycle.
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Oxtails bones make the most delicious soup. The soup is high in calcium and other minerals.
Oxtail soup is made with celery, onions, carrots and wine. It does take a long time to cook if using slow-cooker or other common methods. It can be cooked rather fast with Instant Pot Programmable Pressure Cooker.
Prepare Time: 15 minutes
Cooking Time: Around 30 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- 2 pounds oxtail, cut into 1 inch chunks
- 2 medium-size tomatoes, cut into pieces
- 2 medium-size carrots, peeled and diced
- 1 stalk celery, diced
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 teaspoons salt
- 1 green onion, cut into 1/2 inch chunks
- 3 thin slices of ginger
- 1/4 teaspoon black pepper
- 1/4 cup wine
- 6 cups water
Cooking:
Put all ingredients into Instant Pot Programmable Pressure Cooker then press the Soup button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.
Ready to serve:
Wait till the Instant Pot Programmable Pressure Cooker to cool down or open the pressure exhaust valve in order to open the cover.
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Both slow cookers and electric pressure cookers can produce very similar dishes but operate in entirely different ways.
Slow cookers cook in a relatively low temperature (at approximately 79°C–93°C or 175°F–200°F range) over a long period of time. Meanwhile, electric pressure cookers run at much higher temperature (over boiling point at 115°C~118°C or 239°F~244°F).
This difference in cooking mechanism results in drastically different cooking time. Typically an electric pressure cooker makes a dish under an hour, whereas the minimal cooking time for a slow cooker is 4 hours. An Electric pressure cooker saves about 75% electricity comparing to a slow cooker making a similar dish.
Apart from the difference in cooking temperature, there are two other physical differences
- Insulated housing
Slow cookers typically do not have insulated housing, whereas electric pressure cookers do. This contributes to energy efficiency advantage to electric pressure cookers.
- Sealed cooking
A electric pressure cooker is fully sealed under pressure, letting out no steams and no smells. This is not the case for slow cookers. This makes electric pressure cooker a winner in keeping the kitchen clean and the house smell free.
One disadvantage often cited against slow cookers is that vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking.
Another disadvantage of slow cookers is that they don’t heat the food at a temperature high enough to remove common toxins (for example in raw kidney beans, and some other beans). On the other hand, electric pressure cookers are very good at detoxifying food, owning to its over boiling point operating temperature.
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Instant Pot model IP-CSG60 specification.
- Manufacturer: Instant Pot Company
- Manufacture Part Number: IP-CSG60
- SKU: 8 39724 00669 8
- Model: IP-CSG60
- Capacity: 6L/6.33 Qt
- Power rating: 1000W
- Voltage: 110v/60Hz
- Operating pressure: 10.15~11.6 psi (70-80 kPa)
- Operating temperature: 115°C~118°C (239°F~244°F)
- “Keep warm” function: upto 8 hours, at 62~74°C (145°F-165°F)
- “Slow Cook” function: 1~10 hours, at 88-93°C (190-200°F)
- Product size: 32 x 26 x 30 (LxWxH cm)
- Inner cooker pot： Weight: 980 g (2.16 lbs); Size: 22 x 24 x 16 (Inner diameter x Outer diameter x Height cm). Holds a bit over 10 cups of cooked rice
- Gross weight: 6.61kg
- Package size: 33 x 33 x 37 (LxWxH cm), 7.4kg
Instant Pot IP-CSG60 features.
- External shell: Brushed stainless steel finish
- Inner pot: 3-Ply stainless steel cooking pot
- UL and cUL certified
- 5-in-1 Multi-Functional Cooker (Pressure cooker, slow cooker, rice cooker, steamer & warmer)
- 10 Proven Safety Mechanisms
- Advanced Microprocessor Technology
- 8 Built-in Programs: Meat/Stew, Soup, Bean/Chili, Congee, Steam, Multigrain, Rice and Slow Cook
- 3 Adjustable Modes
- Delay Cooking Timer: Up to 24-Hour
- Automatic Keep-warm
- Manual Setting: Up to 60 minute cook time
- Included accessories: stainless steel steam rack, soup spoon, rice paddle, and measuring cup.
- Instructions, Recipe and Cooking time table in English, French and Chinese
- 1 year manufacturer warranty
Instant Pot model IP-CSG60 brochures can be found as follows.
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Instant Pot IP-CSG60 Control Panel
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InstantPot IP-CSG60 assessories: stainless steel 3-ply inner-pot & steaming rack, soup spoon, rice paddle and measuring cup
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Instant Pot Features
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Instant Pot 10 safety features
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Instant Pot features in French
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Instant Pot 10 safety features in French
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Instatn Pot IP-CSG60 internal structure
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Instant Pot IP-CSG60 internal structure in French
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Instant Pot Poster
Instant Pot model IP-CSG60 operational manual, recipes and cooking time-table are as follows.
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