Instant Pot

[Thirteen]

To vent without distressing cabinets: quick vent with washcloth or dish towel to catch steam.


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[rufflesanddots]

So if I have, say, a pork loin roast I want to cut up for posole to make tonight, how would I do that in this thing? Or would I, uh, not do that since I haven't opened the box yet?

Lol

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[alotofyarn]

Free book on Kindle! https://smile.amazon.com/Instant-Pot...vofdocwivfo-20

[MrsK]

Ok. So, I opened the Instant Pot today, read the instructions and the cook book and.....I still don't get it. How does this save time when I still have to do just as much food prep as I would otherwise do before putting the food in the oven or crock pot? I mean, it takes about 4 minutes to steam frozen broccoli florets in my microwave. Why spend time chopping and cleaning broccoli so I can steam it in the instant pot for the same 4 minutes? It takes just a few minutes to measure and pour rice into a pot on my stove. Why use the instant pot? The cooking time is irrelevant to me because that's passive on my part. I mean, the rice just sits on the stove just like it would sit in the instant pot until I was ready to use it. It the time actively prepping food and cleaning the kitchen that need cutting down.

[alotofyarn]

I wouldn't use it for something like steaming broccoli. I mostly use it for things that I would normally do in the crock pot, but since I work and leave the house by 7:15, I'd have to prep the night before or early in the morning to have it ready for dinner that night, and I have too many other things to do at those times already. Instead, I can get home at 4, throw in chicken or a roast, and have a meal ready to eat by 5. Even without the cooking time, if it's something I was going to do in a pot on the stove, I can set the timer and leave it, and not have to worry about watching a pot with an open flame, then turning it off whenever I need to. So sometimes I'll put something in and then take the kids for a walk or go outside and play. Or if it's something that needs to be seared before it goes in the crock pot, you can do all of that in the instant pot too without having to dirty an extra pan.

[rufflesanddots]

My girlfriend who has one loved that she can sear meat and then pressure cook in one pot instead of a pan and pot.

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[SoonerTexan]

I never updated here. I've been using it for 2 months now and I like it. It goes in spurts and fits, but it has been a helpful tool. It is occasionally a time saver, but mostly it has been more about being able to step away from the kitchen while it cooks.

I like the recipes here:

https://www.hippressurecooking.com/

[alotofyarn]

How cute is this one?? 3qt, for rice, oatmeal, maybe chicken breasts or thighs... So excited!

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[Thirteen]

I am making red lentil and spinach curry for dinner tonight in the 'pot.


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[TulipsAndSunscreen]

I am making red lentil and spinach curry for dinner tonight in the 'pot.


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How did it turn out? Recipe?


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[alotofyarn]

I made the best brown rice in my new 3qt Instant Pot! I know this seems silly, but for whatever reason I have the hardest time making rice, even when I follow the directions and don't open the lid on the pot. This was cooked perfectly though!

[spotty_dog]

Aaah, thank you for bumping this thread! I just got an Instant Pot for my birthday.

I got a rice cooker for my birthday two or three years ago and I lurve it. But it'll be cool if I can replace it with the IP. Especially since it's kind of small and doesn't have a timer.

(I have a cookbook called Steamy Kitchen. It's by a Chinese-American food blogger who writes about cooking her family's traditional Chinese and some Asian fusion dishes. She's very accomplished, a cooking teacher, etc. along with having a long and strong cooking tradition. In the cookbook, she writes an anecdote about a time she was being interviewed by a food critic, so he set her up in his test kitchen to watch her make a dish. And...he didn't have a rice cooker. And...she could NOT cook rice without one! So...you're not alone. )

[alotofyarn]

Aaah, thank you for bumping this thread! I just got an Instant Pot for my birthday.

I got a rice cooker for my birthday two or three years ago and I lurve it. But it'll be cool if I can replace it with the IP. Especially since it's kind of small and doesn't have a timer.

(I have a cookbook called Steamy Kitchen. It's by a Chinese-American food blogger who writes about cooking her family's traditional Chinese and some Asian fusion dishes. She's very accomplished, a cooking teacher, etc. along with having a long and strong cooking tradition. In the cookbook, she writes an anecdote about a time she was being interviewed by a food critic, so he set her up in his test kitchen to watch her make a dish. And...he didn't have a rice cooker. And...she could NOT cook rice without one! So...you're not alone. )

Glad it's not just me!

I have 3 meals planned for this week, and all 3 involve the IP. Today I did rice in it for our red beans & rice (I used locally canned red beans to cheat a bit, though I could do it from scratch quickly in the IP), and I'll also do salsa chicken and beef stew.

[spotty_dog]

So, I didn't really mean to get so enamored of this silly little electric device that I'd forego my usual cooking methods. But...the kids love it. I'll ask them what we should have for dinner, and they'll say, "Oh, that really TENDER chicken from the INSTAPOT!"

Dinner last night was Chicken Adobo. (HP 10 m, QR, moved the chicken to the broiler while I reduced the sauce on Saute. Rice cooked separately in the rice cooker.) Lunch today was 13 Bean Soup. (Sauteed shallots, garlic, carrots in the pot, added 1 pound unsoaked dry beans, 8 cups water, a small can of Hunts tomato sauce, a chopped tomato, some chicken broth that was open in the fridge, some oregano and thyme and Italian herbs. HP 20 m, QR, tossed in some kale and salt, served.) Dinner is probably Mac & Cheese (I like the one I do with a bechamel sauce, but I am optimistic that the IP version could work without getting weird). O_O

For chicken and pasta it's not significantly quicker than traditional methods, but it's so much easier and less hands-on, with less cleanup. For beans it's SO MUCH FASTER and although I haven't had a chance to try them, it sounds like slow braises are also greatly accelerated. With a freezer full of beef (we bought a quarter a few months ago) I am kind of excited to try out the concept of deciding to make a roast at noon, and putting the thing frozen into the pot, and still having dinner at a reasonable hour. Ditto for my desire to cook more beans but total inability to plan ahead in order to pre-soak them, let alone do a multi-hour simmer.

So...whatcha cooking??

[ides]

I need to use mine. I got it almost exclusively for cooking beans from dry. Still need to board that train.