i am weeping over all your dishes!
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I made Ed Lee’s spicy pork bowl with jasmine rice and kimchi remoulade, Cara Cara orange and sesame cole slaw, and Korean stir-fried eggplant. Some chopped lettuce for crunch. A spicy Benjamin Darnault French red was a great pairing.
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One of these days, a potluck!
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Not in the group! Not in the group! I’m NOT in the group!
Thanks for the clarification. 30 did seem somewhat excessive.
Tonight’s dinner was a great example of simple gone bad 
Me in my head: Chicken soup (a la dad) would be tasty and simple - I have chicken legs defrosted already.
Sibling comes in with my cappuccino, scrunches nose at soup (nose scrunch also a la my dad), asks if we can have a simple chicken curry instead (using exactly what was prepped for soup).
Ok. Easy enough.
Enter the instant pot, which I am redubbing the idiot pot. What should have taken 30 mins total (only because I like cooking the sauce first to deepen the flavors) took closer to 2 hours because the stupid machine kept stopping because of “food burn” (and I was tending to plants in the garden and collecting tomatoes in between).
Ugh.
Anyway. Roasted cauliflower and a tomato salad (duh) on the side. We procured frozen chapatis courtesy someone else who had gone to the indian store, so I’m happy about that. And I made jeera pulao ie cumin rice.
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What is “food burn”, besides the obvious? Is that an actual read out from the ahem…I-pot?
Found this
You’re still getting Cara Caras where you are?? Jealous!
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I was thinking the same thing!
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It’s because the heating element is at the bottom. So when the sauce thickens, it sticks in one or two places and that stupid message flashes.
David Chang had a rant about it - and then created a “normal pot” IG account which was pretty funny.
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Is there flour or thickener in the sauce? Because that most often “burns.”
Clean-out the fridge dinner. Nigel Slater’s “preserved” yellow cherry tomatoes (i don’t preserve them, so they had to to be eaten), turned into a sauce, with corn that had to go, shallots, and just-past-its-prime-bacon. On the side, a tiny salad of the last of the beets that had to go, with feta and shallots, and week-old FM shitakes, sauteed and finished with Amontillado sherry, that went really well when mixed into the pasta.
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The link I found says "the Instant Pot has detected that the inner pot has gotten too hot. " I wonder how they decided what was “too hot”.
talented Sprout!
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Nope
Basic Indian base - onion tomato ginger garlic
Next time I’ll cook everything together first and then remove the chicken and potatoes before cooking the gravy further.
Or use a regular pot 
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Nice job by the Sprout!!!
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It detects food sticking accurately.
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Insta pot . When things go wrong.
