Instant Pot thread

[ApK]

Unless the new models add something substantial beside a nicer display and additional program modes, then the best thing about the announcement for us is that it means the older DUOs might be going on clearance, and we might be able to pick up a spare cheap!

The only modes we use seem to be manual, Yogurt and Saute.

BTW, my wife just made clotted cream in the IP last week. Yum.

[DreamWriter]

Originally Posted by ApK

Unless the new models add something substantial beside a nicer display and additional program modes, then the best thing about the announcement for us is that it means the older DUOs might be going on clearance, and we might be able to pick up a spare cheap!

The only modes we use seem to be manual, Yogurt and Saute.

BTW, my wife just made clotted cream in the IP last week. Yum.

The 6 Qt. Instant Pot IP-DUO60 7-in-1 Multi-Use Programmable Pressure Cooker is currently selling for $89.95 at Amazon.

I bought a back-up Duo for $68.95 when they were on sale in late November. The Duo was similarly discounted on Amazon Prime Day in July as well. My original Duo is still going strong after 1-1/2 years (haven't even replaced the seal, and it's used at least 4 days a week!). I pressure-tested the spare machine when I got it, but otherwise it's stored in a closet.

[ApK]

Originally Posted by DreamWriter

The 6 Qt. Instant Pot IP-DUO60 7-in-1 Multi-Use Programmable Pressure Cooker is currently selling for $89.95 at Amazon.

I bought a back-up Duo for $68.95 when they were on sale in late November. The Duo was similarly discounted on Amazon Prime Day in July as well. My original Duo is still going strong after 1-1/2 years (haven't even replaced the seal, and it's used at least 4 days a week!). I pressure-tested the spare machine when I got it, but otherwise it's stored in a closet.

I think it was the Prime Day sale (DUO60 for $69.99) that inspired the creation of this thread. That's when we got ours.

[badgoodDeb]

Well, I'm not at all sure I'll use it, but it is tempting me a lot. So I'll wait till the Prime Day sale, and get it cheaper. Somebody post in here when the DUO60 goes on sale again, please? Thx!

[Blossom]

Originally Posted by badgoodDeb

Well, I'm not at all sure I'll use it, but it is tempting me a lot. So I'll wait till the Prime Day sale, and get it cheaper. Somebody post in here when the DUO60 goes on sale again, please? Thx!

My experience with pressure cooking is they are a gimmick. Mine is collecting dust. It was a fun the first few times but then you realize it's still cooking and the clean up afterwards plus the smell isn't worth it.

Sent from my XT1528

[issybird]

Originally Posted by Blossom

. It was a fun the first few times but then you realize it's still cooking

Indeed.

As Peg Bracken pointed out in her seminal The I Hate to Cook Book ca. 1960, it's not the cooking time, it's the prep.

[badgoodDeb]

I still have an "old-fashioned" stovetop pressure cooker, because a boyfriend made such yummy broccoli using a pressure cooker. But I haven't used it in years, and worry about the safety of using it (and about my technique in doing so).

I've been trawling the web, saving recipes for food that I already like, and would be likely to cook, if I got an IP. Since I currently only do frozen pop-in-the-oven chicken, the Instant Pot *might* get me eating better, on the nights that I'm home to cook. Maybe.

(However, it's less tempting, because I *already have* a slow cooker, and a rice cooker, which can steam.) We'll see whether I can continue to resist the "it's new" urge.

[ApK]

Originally Posted by issybird

Indeed.

As Peg Bracken pointed out in her seminal The I Hate to Cook Book ca. 1960, it's not the cooking time, it's the prep.

Well, sometimes it's the cooking time, too.
But honestly, on the list of things we (really my wife, cuz she uses it the most) like best about the IP, the time savings, when there is some, is not the top of the list. Above it (in no other particular order) are:

Doesn't heat up the kitchen as much as the oven and cooktop.

With the timer and automation, lots of things can be done much more easily and more consistently than the trad way: Yogurt, hard boiled egg, clotted cream, cheesecake, baby-back ribs.

Much less technique-dependent, and distraction-proof. Set-and-forgot means the chicken will still be tender and juicy and the sauce won't over-reduce even w--SQUIRREL!

Most IP recipes are optimized for one-pot, or at least fewer-pots than trad recipes, so less cleanup and less crowded cooking area. With the Saute function, this is especially true.

And then, yeah somethings develop a lot more flavor and tenderness in a lot less time, and that's nice too. (The ribs come to mind again...love the ribs.)

[copyrite]

I love the Instant Pot for one pot dried bean dishes. No overnight or quick soaking, little extra time on the cooking, saute the onion etc right in the pot before throwing everything else in. I cook a lot of dried beans (no, I'm not vegetarian, but they make for a nice lunch for work). It's also great for cooking steel cut oats, and they save well (unlike old fashioned oats) for breakfast another day. I've been meaning to try spaghetti in the IP but haven't yet. Veggies are very quick to cook also, and another favorite is spaghetti squash.

[DreamWriter]

Originally Posted by ApK

And then, yeah somethings develop a lot more flavor and tenderness in a lot less time, and that's nice too. (The ribs come to mind again...love the ribs.)

I made pork ribs in the Instant Pot several nights ago. SO tasty! I also pressure-cooked potatoes and eggs together for potato salad that day.

I make a batch of seven hard-boiled eggs each week. They're so quick and easy to peel! Just place eggs on a rack with 1 cup water, cook on high pressure for 2 minutes, let pressure release naturally for 15 minutes, and then place eggs in refrigerator to cool (no ice bath).

I also make chicken (whole or parts), pork chops, steel-cut oats, spaghetti, a variety of soups, yogurt, beans/chili, brown rice, stew, roasts, cheesecake, etc. Truly, the Instant Pot has changed my life! I eat much more nutritious meals than I used to. It makes enough for days of leftovers, too, since there are only two of us. Cleanup is super easy with the stainless steel pot.

I do agree that prep work is a pain...chopping veggies, etc. But I clean up my preparation mess while the IP's cooking unattended, leaving fewer items to wash after dinner, so it works out fine.

The public Facebook Instant Pot Community provides plenty of recipe inspiration!

[copyrite]

I forgot about ribs! My family loves them!

I've never tried yogurt, but I really should. I like to cook chicken pieces with just salsa, and use the chicken throughout the week in various recipes.

[Blossom]

Originally Posted by badgoodDeb

I still have an "old-fashioned" stovetop pressure cooker, because a boyfriend made such yummy broccoli using a pressure cooker. But I haven't used it in years, and worry about the safety of using it (and about my technique in doing so).

I've been trawling the web, saving recipes for food that I already like, and would be likely to cook, if I got an IP. Since I currently only do frozen pop-in-the-oven chicken, the Instant Pot *might* get me eating better, on the nights that I'm home to cook. Maybe.

(However, it's less tempting, because I *already have* a slow cooker, and a rice cooker, which can steam.) We'll see whether I can continue to resist the "it's new" urge.

You sound like me. If you like to cook then you may use it but if you like me and Issy it's just more work than it's worth. The smell is horrible. Hubby won't touch the eggs I make in it because when you open the lid it's nauseating. I have a little egg steamer for hard boil eggs. I can do six at a time. Super easy to clean and tiny.

What I hate most is the clean up. You got lid, silver disc, rubber gasket that has to removed everytime to clean and the vent piece has to be removed everytime to clean.

On top of that you have a pot that is a pain to clean but if the food explodes out of the vent you have small grooves on the unit that is a PITA to clean.

I don't know if the Instant Pot is like that but my unit is more trouble than it's worth.

As for exploding food, tomato sauce and pasta sauce is notorious for this.

I've never have overfilled the pot to even half way and I still get volcano on certain dishes.

I see it as a gamble. The food may or may not turnout right. Your meat could dissolve or be undercooked. It's not a set it and forget it. It's a close the lid and pray it turns out edible kind of thing.

Bottom line it's too much work for people like us.

Sent from my XT1528

[ApK]

Originally Posted by DreamWriter

I make a batch of seven hard-boiled eggs each week. They're so quick and easy to peel! Just place eggs on a rack with 1 cup water, cook on high pressure for 2 minutes, let pressure release naturally for 15 minutes, and then place eggs in refrigerator to cool (no ice bath).

My wife does 4-4-4:
4 minutes high pressure, 4 minutes release, 4 minutes ice bath. Also perfect.

steel-cut oats

Please tell me your oats process. I tried a few ways but always go back to slow cooker. (1:4 oat to liquid ratio, usually half-and-half or some mix of milk and cream, put on at bedtime, eat at breakfast, yum)

[copyrite]

I use 1:3 steel-cut oats, usually 1/2 cup oats to 1 1/2 cups almond milk, pot-in-pot, with usually two tablespoons of chia seed. That's two servings, one for today and one for tomorrow. Cook on manual high pressure for 10 miinutes, 10 minutes NPR. It tends to thicken as it stands and in the fridge so I'll add more milk to get it a bit creamier and add other goodies.

[DreamWriter]

Originally Posted by ApK

Please tell me your oats process. I tried a few ways but always go back to slow cooker. (1:4 oat to liquid ratio, usually half-and-half or some mix of milk and cream, put on at bedtime, eat at breakfast, yum)

I don't put my ingredients together at bedtime for next-morning consumption. Doing that might alter results or shorten the cooking time since the oats soak overnight; I'm not sure. I cook directly in the stainless steel liner since I don't use a lot of milk. Here's my recipe:

STEEL-CUT OATS WITH APPLES

1 Tbsp butter (or oil, margarine)
1 cup steel-cut oats
3-1/2 cups water (sometimes I use a mixture of water and milk)
1 large apple, diced
1 Tbsp maple syrup (the real stuff) or 2 Tbsp brown sugar
1-1/2 tsp ground cinnamon
1/4 tsp salt

Sauté oats in butter for 3 minutes. Add water, apples, maple syrup, cinnamon, and salt. Cook on high pressure for 10 minutes and then 10-minute natural pressure release.

Stir, cover, and let oatmeal sit for 5-10 minutes until desired thickness. I sometimes add walnuts or pecans when serving. Raisins are a good addition, too.


Makes 3-4 servings. It does thicken substantially after refrigeration.