I like your recipes! Thank you!

How will this change if I use long grain brown rice

2 cups of water, throw the corn, set instant pot to 4 minutes. You are welcome

I just made this and wow! I love it!!! Thank you so much for your video!! I didn't have Chipotle adobo, so I used Paprika instead!❤

I am saying from my heart, your recipes are excellent every time. Share on khal. ++++++++++++++++++++++

Very helpful, just what I was looking for

Trust you and tilt my blood sugar.

Do you strain Greek yogurt before or after cooling in the fridge?

Thank you! Thank you. I was having problems with the slow cooker. Now I realized the problem.

I tried this, and the yolk of the egg had that horrible green ting around it. I did it for 1 minute, and they came out great.

Can you still make the Greek yogurt with the second method?

This looks great! Do you have one for pumpkin bread?

OMG coog far sex manutes pear said. Pand that chicken breast girl

Hi I have no manual button, what does that mean?

I’m a new subscriber to your channel. And this is the second recipe I have made from your channel. What a hit this meal was. Thank you so much for posting this. I’m pre diabetic, any new recipes going forward with this in mind?

I hate ricotta cheese, can’t I use something else instead?

I made Lela’s wonderful pumpkin quesadilla today! Yummm

Perfect, thank you. I had some frozen ones that were quite tough and this method made them fall apart tender!

Her voice is annoying though.

Great video--! Short, informative and to the point. I'm going to test one JUMBO egg to see how it turns out, and adjust time accordingly. I have seen other videos where they swear on LOW pressure for cooking.

Does it have to be the rice measuring cup or can it be a regular one...

Pro tip, if you have a stand mixer, throw it in there with the paddle attachment and mix at low/medium for a few seconds. Shreds the chicken immediately with no effort.

Do you reuse the pineapple juice with the chicken juices for anything else afterward, or does it go down the drain? I always cook chicken with water & used the broth for soup, but I don't think the addition of pineapple juice would make good soup, or would it? I like the idea of adding something to keep the chicken tender, I'm drawing a blank as to what to add to tenderize the chicken that would make a good soup stock as well. Prep like a boss definitely was a good title--very versatile & convenient. Thank you for this short.

How come you cant use thin or angelhair pasta?

Booooooooooooo!

What was the WATT power of air fryer please?

I know this is an old video but I came across it while looking for a good recipe for pork chops. My chops were loin cut, 1 inch thick. I thought using an instapot might make them more tender. Now, I'm no expert with how to use an Instapot but to begin with the saute function was pretty weak when it came to browning them, so I had to scrap it for a cast iron. Other than that I followed the recipe and im sad to say that they came out very over cooked and quite dry. I cooked them on high for 4 minutes, and after the 10 minute release the internal temp of the chop was over 200 degrees, which would be fine for a pork shoulder low and slow, but not a pork chop which IMO should be around 135-140 for medium. The sauce was spot on though, I used better than bouillon for that. Anyway, I like your style and energy, ill give another one of your recipes a try, keep on getting those videos out :)

This I will look forward to. Good idea 👍

Not interested in making the spagetti! I just think thos lsdy is really cute😉

great luck with your channel!

My stuffed peppers are in the Pressure Cooker right now. Thank you for giving us the how to do this in our instant pots

Yum! This is right up my family’s alley!

Hello! Is is still 6 minutes per lb if I spatchcocked my chicken?

Thank you

Thank you so much. Excellent advice and well done video.

I made this yesterday and it was so good. However, it burned. No burn notice but it was black at the bottom of the pot by the time it was done. Any idea why and how to avoid it in future? Not sure if it's because I used slightly more meat (500-600g) and 500g pasta. (We don't operate in pounds). Same liquid amount. Pasta wasn't submerged but the tomato on top helped. I would like to make it again but without the burning.

I just tried these tonight and loved them! I cooked them longer because of others' comments (1hr15), and loved how soft they were, but next time will try 1 hour for a tad bit more structure. I also partially pureed the gravy (after removing the bay leaf, of course!). The gravy was just the right amount of sweet! I was more generous with black pepper than salt, and added some kombu seaweed for extra umami and iodine. These were minor changes. For everything else I followed the recipe! So easy and healthy, which is what I always aim for, thank you!

Idk I feel like my chicken would be raw as hell only cooking for 12 mins 😂

I would like to have you say how high the heat was.

Thank you so much for this technique and the cooking times for different size chicken breasts. It worked perfectly, and despite my apprehension, the chicken does not taste like pineapple. I allowed natural pressure release, and the chicken was tender and juicy. Just great!

Your website is trash, way too many pop ups and advertisements.

So how many egg bites would be a regular breakfast severing?

I fucking hate instant pot

I've been referencing this video on and off for years, I don't know how I forget these instructions, they're so simple and the eggs always come out perfectly. 👏👏👏

After trying slow cook on mine when I bought it and getting disappointing results, (the meat barely cooked after hours in there), I got so fed up and kept it away for 3 years now. This video is vindicating. I got back to it yesterday with a short rib recipe yesterday and everything worked well. Will give the slow cook another try soon.

Literally did this along with you. I'll let you know how my 13 eggs turned out🙂

Ok, I have a new seal, so I'll try that. Thanks for the reply and the great recipes ❤

Thank you for sharing this recipe!!! I made them today and they were wonderful! I also didn’t have cottage cheese on hand so I used ricotta cheese and it seemed to your out almost as nice looking as yours :)

I did the same and I had a food burn, not sure why. I don’t have a manual button, I pressed high pressure and decreased to 6 minutes. It didn’t start immediately, and instead displayed “On” for a long time and then “Burn food” What might be the reason?

One chip then another. Thumbs up 👍