Instant Pot users?

[wenrob]

We use ours a lot. Favorites so far are chili, stew, bone broth, risotto, fast steamed potatoes, any tough meat or rice really. We make sticky rice in it when I make Larb, that's a very specific technique but it works. Failures so far were artichokes and eggs. Probably user error but will just use the cooktop from now on.

Making Pho tonight using some frozen bone broth cubes, water, pho seasonings, some veggies and sirloin in the pot for a short time. Noodles on stove top. Yes, we love Asian food.

It's cut my cooktop use by at least 50% and I hardly use the oven. Good appliance for hot weather!

Just wondering what the issue with artichokes is? I'd own the IP just for those and corn on the cob alone. Maybe I can help?

 

[Dancind]

Wen, we tried according to directions, they were not cooked. So we did it again for the same amount of time, still not cooked very well. They steam nicely in a pot in 45 minutes. Ha.

The directions did not specify a size, so that probably had something to do with it.

 

[wenrob]

Wen, we tried according to directions, they were not cooked. So we did it again for the same amount of time, still not cooked very well. They steam nicely in a pot in 45 minutes. Ha.

The directions did not specify a size, so that probably had something to do with it.

We put the trivet in, about a cup of water and pack them in there. There’s usually five so three on the bottom and two flipped upside down and squeezed in there. Lock the lid, make sure the valve is on seal then “steam, normal” for ten minutes. I try not to get distracted and forget about them because if the warming function kicks in they can get too soft.

A lot of the internet recipes say “high pressure, 1 minute” for artichokes and corn but that’s never worked for me. I can’t remember how I came up with the time, probably trial and error but once I got it down they’re perfect every time.

 

[Best_Vacation_EVER!]

We use ours for ribs, lots of chicken recipes (marsala, stroganoff, with dumplings, whole stuffed chicken, lemon chicken, etc...), meatballs and marinara, lasagna (we used a round cake pan on a trivet with water in the bottom of the pot for that), eggs (definitely easier to peel), chili, soups, etc.... We tend to eat a fair amount of chicken so a lot of the recipes I have are for chicken.

Once you get the basics down you can make new variations easily. There are tons of You Tube videos showing how people prepare stuff in their instant pots so if you search for them they're out there. I subscribe to 2 or 3 lists and usually get a few new recipes every week. There are some really creative people out there that are happy to share recipes.

 

[Domo]

@olliesmom - off on a tangent, but I LOVE your avatar!

 

[Tinijocaro]

Just ordered the mini 3 qt for $49.99! Our lives on our countertop for daily things like rice, eggs, soups...will be so glad to have a smaller version. Plus now we have two pc's. Plus my sons is here this so actually we have 3!

 

[MataHari22]

I ordered mine last year at this time, and I love it. I never use my stove top anymore and I rarely use my oven. I love that I can put stuff in it to cook and then, walk away.

 

[North of Mouse]

My dd loves hers. Personally, I can't see myself using one much. I use the crockpot when I don't want to 'watch' my cooking closely, otherwise do stove top or baking. They just seem like a glorified expensive crockpot that mostly is used for 'comfort' foods, as a lot of recipes seem basically the same - meat, veggies, liquids or gravy.

I use my Breville convection for light baking, microwave for steaming and rice.

We had a pressure cooker for some things when I was growing up, but guess they're just not me.

 

[North of Mouse]

I simply refuse to go back to stove top hard boiled eggs. The peeling alone is a HUGE plus.

A simple trick for anyone having trouble peeling eggs. When hot water is drained, add about 1/8" water, put lid on and shake up and down 5-10 seconds. Voila!! Instant peeling! The water goes under the membrane and the shells just slide off - no more work!!

 

[Skippy918]

I make a handful of things in my IP. Mashed potatoes come out really good and so do baked potatoes and sweet potatoes. I like ribs and chicken in the Ip as well. The Facebook group has lots of good suggestions.

 

[OhMari]

I'm sorry, but the phrase "instant pot" makes me giggle.

I think they are trying to steer people away from freaking out and don't want people to be afraid to use a pressure cooker. So give it a different name other than "pressure cooker"

 

[scrapquitler]

Just got my Instant Pot on Thursday $50 for a Lux 6 quart. Today I made bone broth with my turkey carcass then turned it into turkey orzo soup. I'm thrilled! Trying Pot Roast in a couple of days, and black bean soup after that.

 

[MataHari22]

I use the crockpot when I don't want to 'watch' my cooking closely, otherwise do stove top or baking.

The crockpot takes planning. With the IP you can throw in a totally frozen piece of meat, and have dinner in an hour. You cannot do that with a slow cooker.

 

[wenrob]

Just got my Instant Pot on Thursday $50 for a Lux 6 quart. Today I made bone broth with my turkey carcass then turned it into turkey orzo soup. I'm thrilled! Trying Pot Roast in a couple of days, and black bean soup after that.

I have the same plans for my turkey carcass except I’m going to make turkey noodle soup. With the pot roast you want to make sure you do a natural release and not a quick release or your meat will be tough.

I have a DUO 60 but splurged on an Ultra with the Kohl’s Veteran’s Day sale. You can do Sous Vide in it which I’m super excited about. I asked DH if he wanted to take the DUO to work and he had it in the truck before I could finish my sentence, lol.

 

[*pixie*]

I've been going back and forth on getting one of these for the last year. I worry I'll use it for a bit and then it will just sit. I saw you can take frozen chicken breasts and cook them for shredding, which is something I use a lot of. Can anyone tell me, from start to finish, about how long it takes to do this? If its quicker than how I do it now, I think I'm in!

 

[luvsJack]

I have seen ads for the new crock pot express pot. Is it the same thing?

I have/had a instant pot and love using it. For some reason it is not keeping a seal so not cooking correctly. Since it's usually just me at home now, not sure I will replace it.

 

[wenrob]

I have seen ads for the new crock pot express pot. Is it the same thing?

I have/had a instant pot and love using it. For some reason it is not keeping a seal so not cooking correctly. Since it's usually just me at home now, not sure I will replace it.

They’re not calling it a pressure cooker but I just assumed that’s what it is.

Have you checked to make sure the silicone ring is properly seated? Sometimes the can get loose with use as well. You can buy two packs on Amazon to replace it for not much. Also check to see that your vents and what not aren’t clogged.

 

[Tinijocaro]

The fact that I can come home from work, throw some frozen beef stew cubes in with potatoes and carrots and have the most tender beef stew meat in about an hour is crazy! It cooks meats fast, super tender and from frozen. I can also put a prok shoulder in after work and have shredded bbq pork in 1 1/2 hours is insane. Frozen chicken breasts are 13 minutes of pressurized cooking. Plus the 10 minutes it takes to build up the pressure.

Today, I used mine to make butternut squash (15 min), mashed potatoes (15 min) and applesauce (5 minutes). These times are pressurized cook times, you have to also add the time it takes to build up the pressure which can be anywhere from 5-20 minutes depending on how much liquid is in there that has to heat up.

The IP also makes an amazing risotto. No stirring involved.

Made a pumpkin cheesecake this week for Thanksgiving. Have also made chocolate, NY style with cherries, lemon, lime, and peanut butter cheesecakes-super simple.

DH makes brown rice and hard boiled eggs nearly every day. I also love steel cut oats-no sitting at the stove stirring.

I'll be buying one for my two college age kids who are both moving into apartments next school year. DS 22 has one already.

 

[wenrob]

The fact that I can come home from work, throw some frozen beef stew cubes in with potatoes and carrots and have the most tender beef stew meat in about an hour is crazy! It cooks meats fast, super tender and from frozen. I can also put a prok shoulder in after work and have shredded bbq pork in 1 1/2 hours is insane. Frozen chicken breasts are 13 minutes of pressurized cooking. Plus the 10 minutes it takes to build up the pressure.

Today, I used mine to make butternut squash (15 min), mashed potatoes (15 min) and applesauce (5 minutes). These times are pressurized cook times, you have to also add the time it takes to build up the pressure which can be anywhere from 5-20 minutes depending on how much liquid is in there that has to heat up.

The IP also makes an amazing risotto. No stirring involved.

Made a pumpkin cheesecake this week for Thanksgiving. Have also made chocolate, NY style with cherries, lemon, lime, and peanut butter cheesecakes-super simple.

DH makes brown rice and hard boiled eggs nearly every day. I also love steel cut oats-no sitting at the stove stirring.

I'll be buying one for my two college age kids who are both moving into apartments next school year. DS 22 has one already.

I’ve been looking for a pumpkin cheesecake recipe. Do you mind sharing?

 

[Tinijocaro]

I’ve been looking for a pumpkin cheesecake recipe. Do you mind sharing?

Be sure your cream cheese is room temp and I would beat it alone till smooth before adding other ingredients. For some reason, I couldn't get all the tiny lumps smoothed out this time. It didn't affect the taste though.

https://www.thecentsableshoppin.com/pumpkin-cheesecake-instant-pot-recipe/