Had my first go with the instant pot this evening - a hastily-improvised beef stew. Came out very nice - amazingly tender meat, although possibly has the same problem as I've found with our slow cooker, i.e. things need to reduce after cooking, as it was a bit watery, although that was probably last least partly down to my choice of ingredients. Actually, I was thinking my "stew" would have made a lovely soup if I'd given it a few seconds with a hand blender. I think I need to investigate the sauté setting, and also actually look at some of the recipes (Instant Pot Bible coming tomorrow). Anyway, really impressed with how quickly it can make a bunch of ingredients into a meal, and looking forward to experimenting further. Thanks again for the recommendation Mimi!

This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.

Haven't found a decent solution to the problem, yet.

I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?

Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want.

Because the pressure cooker needs a certain amount of liquid in it to operate. Need to work out the absolute minimum water needed for it to work.

I made a satay yesterday and layered the rice on to cook in coconut milk (vegan satay so no cream/butter, hence the coconut milk).

If you’re cooking very dry things, pop the tandoori into an inner pot (7” diameter, 4” cake pan) set on a trivet with water in the bottom. You have your requisite water but it’s away from your ingredients.

..you can prevent this by doing a natural release when cooking with these.

Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want.

Ooh, interesting!

But surely the sauce involved with tandoori chicken is "none".

Also now I'm building a tandoor you dicks.

Give your lens a wipe

@findus Fop

https://ministryofcurry.com/tandoori-ch ... stant-pot/

An Instant Pot, natch.

Incidentally, if there's anyone left that hasn't jumped on the Instalnt Pot bandwagon, then Amazon's pricing algorithm appears to be set to rollercoaster.
It was £106 when we were looking last weekend, went up to £116 a few hours later, then £126 not long after that. Ordered one on Wednesday for £100, and it's currently £127 (this was all Amazon pricing, rather than it running out of stock and switching around third party sellers).

Curze

What, the lizard people?

Have they had a meeting and taken control yet?

And mine are Doctor Marten's, Doctor Marten's, Doctor Marten's SHOES, not boots.

They're all made in Thailand now aren't they?

I might get a pair of redwings for my birthday. They'll see me out

That’s very morbid, but you are getting on a tad