Kestrel's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®
By Melissa Clark
Clarkson Potter - 2017
Bone broth : page 30
I liked this broth; I used it to make an excellent soup (mushroom and thyme, my own recipe), and it also made a good broth on its own. I am noting the details here for my own reference and for anyone else that's interested. I used 2 packs of beef bones and 5 chicken backs. Roasted at 450 for 30 minutes. Placed in 6 Q instant pot with 3 quarts water and the remaining ingredients as listed (I would reduce salt next time a bit). Cooked on high setting 2.5 hours natural release. Total time including roasting was about 4 hours 15 minutes. More time needed to cool broth if necessary. Once cooled and refrigerated it gelled up nicely.
useful (0)
Vietnamese chicken and rice soup : page 117
A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.
useful (0)