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Daydream wrote:Vegman, thanks for sharing!
Every Saturday I cook some type of dried legume in the Instant Pot that was previously soaked overnight. I also cook a separate pot of brown rice or some type of whole grain in the Instant Pot.
I want to experiment making soup in the Instant Pot using frozen vegetables and I could add in the previously cooked legume after. How long do you usually cook your soup with frozen veggies in the Instant Pot (minus legumes)?
Vegankit wrote:I’ve never had that problem. I’ve never had the valve not seal. I do clean the valve after cooking and I’m careful not to exceed the volume limit.
viewtopic.php?f=5&t=51895&p=531356&hilit=Greek+soup#p531356
I use this recipe as a general soup recipe...... I partially cook my beans without presoaking. After they partially cook I let it naturally lower the pressure so I can add my veggies. Then I seal and finish cooking the beans with veggies. Heartier frozen veggies such as green beans, onions and pepper mixes work well here. After the pressure drops I add spices and any delicate veggies that don’t need long to cook.
If I’m adding already cooked beans and/rice, I add them after pressure cooking using either the sautée button (heats up the unit) or I leave on keep warm awhile. Many frozen veggies only need to be defrosted and added at this step...to cook them longer can turn them into mush such as broccoli and spinach. They just need to sit long enough to meld with the spices etc.
vegman wrote:I have two Instant Pots, different models, keep them clean. With either, with a cold start, using the quantities I mentioned, the valve usually does not seal without manual intervention.
VeggieSue wrote:vegman wrote:I have two Instant Pots, different models, keep them clean. With either, with a cold start, using the quantities I mentioned, the valve usually does not seal without manual intervention.
What kind of "manual intervention" do you use to seal the pot? AFAIK, the pot itself either seals or it doesn't, that there's no way to manually seal it. That's why it's called an "Instant" Pot.
Just a quick search around the Internet found a number of results, most either saying to add more liquid, make sure the valve isn't plugged up with gunk (I always remove the cap and wash out that area each time I use the pot), the seal isn't seated right on the lid, the dial wasn't turned to "seal" and was left on "vent", or you just didn't give it enough time, especially if using a large amount of frozen foods. I didn't watch the whole video, but this lady says right out if using a lot of frozen foods, give the pot 45 minutes before it seals at the 1:20 mark. https://www.youtube.com/watch?v=KleZdeMX-Mg
Daydream wrote:A couple years ago my 8 quart Instant Pot was having problems coming up to pressure so I bought a new float valve with silicon cap replacement and that solved the problem. The float valve and silicon cap were sold together as one unit. The tiny silicone cap can wear out over time and I believe it was the tiny silicone cap that was causing the malfunction. Anyway, I just thought I'd mention this.
Thank you for listing the quantities and ingredients you used!
Daydream wrote:I have made this soup recipe in my Instant Pot and I haven't had any problems with it coming up to pressure or burning:
Instant Pot Vegetable Soup from Fat Free Vegan
https://blog.fatfreevegan.com/2016/08/i ... -soup.html
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