Instant Pot?
Hi all! I'm trying to get back into the swing of LJing again and thought I'd try to join some new communities.
I still love cooking in my crockpot, but I did get an Instant Pot for Christmas, and was hoping there might be an LJ community for that (I belong to a couple of groups on Facebook that post recipes and hints, but wanted to find something here as well.) Anyone know of any? Or would anyone be interested in starting an Instant Pot community as well?
And since this *is* a crockpot community, I'll post a recipe for good measure. :-) This is one that I just made up, using stuff that was in my pantry and fridge several years ago, and since then, it's become a favorite among friends and family.
Curried Chickpea Stew
Ingredients -
4-5 medium potatoes, diced (I like Yukon Gold, but any will do)
4-5 stalks celery, cut up
1 can chickpeas
1 can Rotel tomatoes
Enough water to make a broth of your desired thickness (I like it a bit on the thick side, but some of my friends prefer a more definite "soup", so...add more or less depending upon your taste.)
Tomato juice for a more zesty broth, if desired
Spices -
Powdered ginger
Garlic powder
Italian Seasoning
Ground Savory
Curry powder
Turmeric
Salt and pepper
(All to taste - I like it spicy, but adjust to your preference.)
And if you have them on hand from the Indian grocery store, I use Panch Puran, Garam Masala, etc.)
Add the potatoes, celery, Rotel tomatoes and chickpeas (drained and rinsed) to the crockpot. Add enough water to either just start to cover the ingredients, or to completely submerge. You can also mix the water with tomato juice if desired, or even JUST add tomato juice if you want a very thick, savory broth.
Add spices liberally! I like a lot of spice, so I throw in tons of ginger powder and spicy curry powder, along with the Indian spices. There's no limit on what spices you can use - get creative! I never do it quite the same way twice, depending upon what happens to be in my pantry at the moment.
I cook it all day, at least 8 hours, to make sure the potatoes and celery get tender. If I'll be home, I start it on high for the first few hours, then turn down to a lower setting, but if I'll be gone all day, I cook it around 10ish hours on the low setting. All the spices intermingling smell divine. This is also a great stew/soup for when you're feeling under the weather. I think all the ginger and garlic will cure what ails ya!
Enjoy! This reheats well and makes delicious leftovers. My husband enjoys eating it over rice, but I like it just straight out of the pot.
I still love cooking in my crockpot, but I did get an Instant Pot for Christmas, and was hoping there might be an LJ community for that (I belong to a couple of groups on Facebook that post recipes and hints, but wanted to find something here as well.) Anyone know of any? Or would anyone be interested in starting an Instant Pot community as well?
And since this *is* a crockpot community, I'll post a recipe for good measure. :-) This is one that I just made up, using stuff that was in my pantry and fridge several years ago, and since then, it's become a favorite among friends and family.
Curried Chickpea Stew
Ingredients -
4-5 medium potatoes, diced (I like Yukon Gold, but any will do)
4-5 stalks celery, cut up
1 can chickpeas
1 can Rotel tomatoes
Enough water to make a broth of your desired thickness (I like it a bit on the thick side, but some of my friends prefer a more definite "soup", so...add more or less depending upon your taste.)
Tomato juice for a more zesty broth, if desired
Spices -
Powdered ginger
Garlic powder
Italian Seasoning
Ground Savory
Curry powder
Turmeric
Salt and pepper
(All to taste - I like it spicy, but adjust to your preference.)
And if you have them on hand from the Indian grocery store, I use Panch Puran, Garam Masala, etc.)
Add the potatoes, celery, Rotel tomatoes and chickpeas (drained and rinsed) to the crockpot. Add enough water to either just start to cover the ingredients, or to completely submerge. You can also mix the water with tomato juice if desired, or even JUST add tomato juice if you want a very thick, savory broth.
Add spices liberally! I like a lot of spice, so I throw in tons of ginger powder and spicy curry powder, along with the Indian spices. There's no limit on what spices you can use - get creative! I never do it quite the same way twice, depending upon what happens to be in my pantry at the moment.
I cook it all day, at least 8 hours, to make sure the potatoes and celery get tender. If I'll be home, I start it on high for the first few hours, then turn down to a lower setting, but if I'll be gone all day, I cook it around 10ish hours on the low setting. All the spices intermingling smell divine. This is also a great stew/soup for when you're feeling under the weather. I think all the ginger and garlic will cure what ails ya!
Enjoy! This reheats well and makes delicious leftovers. My husband enjoys eating it over rice, but I like it just straight out of the pot.