Instant Pot

Answered by Chris Kimball

Nope but I have cooked with gluten free noodles (please do not ask me why!) and they are okay but lack the structure and chewiness of regular wheat noodles. You can test this out by reducing the cooking time in the instant pot based on how much quicker the gluten free noodles would cook in water. That being said, I use an IP a lot (have a Breville) but I never do noodles in it since there is no time savings. My fave recipes from that book are: Butter Chicken and the Leek Potato Soup. For the latter, I add sliced freshly roasted or poached chicken to serve. Amazing simple recipe. The brisket recipe is also great.

Answered by Lynn Clark

Hi Bill - Yes. Start to finish times include active time. Best, The Milk Street Cooking Team

Answered by Lynn Clark

Hi Denise - You can do Step 1 of the recipe on the stovetop in a Dutch oven then place in a 325 degree oven, covered, for 2 1/2 to 3 hours or until the meat is shreddable and falling off the bone. You can then complete the last step on the stovetop again. Keep in mind that this recipe was written for the pressure cookers, which inhibits evaporation. Therefore you may find that you will need to add liquid either before the meat goes in the oven or as it's braising, so you will want to check it periodically. Also, the timing of Steps 1 and 3 may not line up with the recipe since you will be using a different pot over a different heat source. Make sure to follow the visual clues, not the timing in the recipe. Best, The Milk Street Cooking Team

Answered by Elizabeth Mindreau

Hello Scott – Are referring to the Braised Beef with Pancetta, Mushrooms and Red Wine recipe, our pot roast take on a Bourguignon? Milk Street recipes are developed and tested at sea level so we are not equipped to give suggestions about high-altitude cooking. I did a quick search online and found some information that might be helpful and added that below. Again, we have not made any of our recipes at high altitude so we cannot guarantee the results. If you make it with any of these adjustments, let us know how it turns out! Increase cooking time by 20-25% (since 6,200 feet is 4,200 feet above 2,000 feet, and you increase by 5% per 1,000 feet). Add ¼ to ½ cup extra liquid per cup of grains or beans to compensate for faster evaporation. If using an electric pressure cooker (like an Instant Pot), it (psi) adjusts automatically but may still require longer cooking times

Answered by Lynn Clark

Hi Steve - Unfortunately we didn’t test this in a 3 quart Instant Pot. You could probably halve the recipe, but you would need to make sure there is enough liquid in the pot to get the pot up to pressure. Cooking time \should\ remain the same. Best, Lynn C.

Answered by Lynn Clark

Hi Katherine - Our recipes should work in your 6-quart electric pressure cooker. The only variable, and this may only apply to certain recipes, is if your pressure cooker has a much larger or smaller bottom surface area than a 6-quart Instant Pot. We did not test our recipes in a traditional slow cooker and the recipes were tested using the slow function on a 6-quart Instant Pot. Since this is a smaller volume than your slow cooker, we can't say for sure whether these would work the same in a 7-quart traditional slow cooker. Hope that helps! Best, Lynn C.

Answered by Lynn Clark

Hi John - We don't have an exact replica, but I would recommend this recipe for the Cannellini Beans with Tomatoes, Basil and Parmesan. You can either soak and pre-cook dried Cannellini beans (instructions are in the introductory note of the recipe) or use canned Cannellini beans. In Step 1, substitute fennel seeds for the fresh fennel and eliminate the sage. Then, if using, add the Parmesan rind when you add the tomatoes and cooked beans in Step 2. You can skip Step 3 (making the sage oil). Then stir in half of the basil and top with shaved Parmesan and the remaining basil. The Simple White Beans with Sage is based off this recipe. Follow the recipe substituting the thyme and rosemary for sage. Best, Lynn C.

Answered by Lynn Clark

Hi Anna - Each of our Instant Pot recipes has a Slow Cook version as well - you can click on the tab that says "Slow" under the directions. Although these are intended for the Instant Pot slow cooking feature I think it will work the same in a traditional slow cooker on low heat. We haven't tested this recipe on the stovetop or in the oven so, unfortunately, I don't have instructions for you there. Best, Lynn C.

Answered by Lynn Clark

Hi Susan - I'm not sure what to recommend since I'm not sure what your end goal is - are you trying to make a pot roast from an eye of round roast? Unfortunately, we don't have any recipes using eye of round in the Instant Pot. That's likely because we usually prefer fattier, long-cooking cuts for the pressure cooker. Eye of round is very lean and works best when cooked like a roast and served thinly sliced. I would recommend salting and refrigerating the meat about 24 hours in advance and then cooking it low and slow using the reverse-sear method - Cook the roast in a low oven (250-275) until it's almost to medium-rare (or your preferred roast beef temperature) then remove it and brown it on all sides on the stovetop. Good luck! Best, Lynn C.

Answered by Lynn Clark

Hi James - I'm so sorry we didn't get to your question in time, but it sounds like it worked out well. Rump will be a bit leaner than chuck but likely not enough to make a difference in this dish. Best, Lynn C.