Instant pot

7 years ago

Does anyone have an instant pot and what is your opinion Reviews seem to be all or nothing and very confusing Thanks I trust this group .

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veggiegardnr

7 years ago

last modified: 7 years ago

We've had our IP for two years now and really like it. It makes a very moist turkey breast, probably the best we've ever tasted. It doesn't brown the skin, so we remove the skin before slicing. We frequently cook chicken breasts in it, for shredding. It also makes a really nice, tender, pot roast (we sear the outside before pressure cooking). I do use the natural release method for meats, as this keeps them more moist. I think the IP does a really nice job with dried beans and I've made some very good chili with it. I usually just do a very quick soak of the beans before cooking, but you actually don't have to soak them at all. I've made yogurt a few times and it has had a nice, smooth, consistency and a good flavor. My absolute favorite thing to cook in the IP is artichokes. It only takes 21 minutes, on steam. The keep warm function is really nice if you aren't quite ready to eat as soon as things are done cooking, but remember that some things can end up a bit overcooked this way.

Problems? Nothing that we think is a big deal... Occasionally, we've had to jiggle it a bit to get the metal valve piece to rise, so it seals up and starts pressure cooking. I always monitor it, to make sure it seals up on its own. It usually does, but not always. I don't find this to be too much of a bother. The stainless steel inner pot is a bit more difficult to clean than something nonstick, but I am not a fan of nonstick anyway. The silicon sealing ring can retain odors. I've done a variety of things to get the odors out and I think washing the ring on the top shelf of the dishwasher, with a good detergent, works fairly well. I'd recommend getting a second ring to set aside and use for things like yogurt. It can take a bit of time to seal up and start pressure cooking, so it isn't a huge time saver for everything you might cook in it. But, it does save time on many things. Also, once it seals up, it's very easy because you just leave it alone and let it do its thing while you do yours. Anyway, we really do like ours and have given a few as gifts. We give it two thumbs up!

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Comments (7)

plllog
7 years ago
People in the Cooking Forum were just discussing it enthusiastically a couple of weeks ago. You might like to look there.
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jwvideo
7 years ago
last modified: 7 years ago
Also check out the cookware forum on chowhound and the kitchen consumer forum on egullet. A site that many find helpful is Laura Pazzaglia's pretty objective everything-you-want-to- know-about-pressure-cookers-and-pressure-cooking site -- www.hippressurecooking.com. She has some very detailed reviews of the Instant Pot and there are forum commentaries that expand on her discussions. Worth reading if you have not already been there.

If you go to www.dadcooksdinner.com and check out the pressure-cooker tab, you will find recipes and equipment reviews including the instant Pot models and why he (Mike V) now prefers them over his stovetop models. Like Pazzaglia's site, there is a lot of information based on actual use and practical cooking. Somewhere on his site is a very long FAQ and forum discussions of the Instant Pots, and a detailed comparison and testing of the Instant Pots against the new Fagor electric PCs. (IIRC, he thought the Fagors were good but the Instant Pots are still better.)

If you have not seen the the sweethome/wirecutter site, I am recalling that they recently ran a long article on pressure cookers generally ("the Best Pressure Cooker?") along with one specifically on Instant Pots (titled, I think, something like "So You Bought an Instant Pot, Now What?") Just google "sweethome + pressure cooker" and you'll find these articles.
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My information about methodology comes from Cooks Illustrated, a source I've respected and subscribed to for over a decade. The folks there take a scientific and iterative approach to understanding the science of what happens with processes applied to food. Here's their summary. Note they found using a pressure cooker was slightly less consistent in outcome than steam or boiling water. Directly from their article about their experiments: Science: Blame the Membrane Most cooks assume that when an egg is difficult to peel, it’s because the shell is sticking to the egg white. But it’s the membrane between the shell and the white that’s really the problem. When an egg is very fresh or when it’s cooked slowly, the proteins in the white bond to the membrane instead of to one another, and the membrane becomes cemented to the white and impossible to peel away. The solution: Plunging the eggs directly into hot steam, which causes the egg white proteins to denature and shrink, reducing their ability to bond with the membrane.
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bpath, no she doesn't really use it much! They have been house hunting so put a lot of their stuff into storage--including the instant pot. So she never really had a chance to play with it. I use my 6 quart all the time, to the point that it has claimed prime real estate on the counter! Oh, another problem with the 3 quart is that it isn't as easy to find/adapt accessories. I have purchased a small spring form pan for cheesecake, silicone egg cups for Starbucks style egg bites, etc. Anyhow, I hope you win!
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Your second thought made me smile. My math says the opening to the cabinet is 15.9”. But I can’t seem to confirm that anywhere. My little instant pot is 13.25” handle to handle. My big one is just under 15”. Less if I put it in sideways without the handles in the way. I just thought maybe somebody was already storing theirs there and could confirm. Or deny. But yes maybe a stop at Lowe’s will be happening. Thanks for the idea :)
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bragu, I wasn't using the lid with the ring, I was using the glass Instant Pot lid which does have a vent hole. Maybe it's too much venting, allowing heat to escape. I could plug itup somehow. leah, my cooker isn't like that, it's just a 6 qt. version, but I do think it's on the warmest setting automatically. No big deal, I can always get out the crockpot. I just wondered if I was doing something wrong using the glass lid. Thanks all.
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roxan
7 years ago
I just bought my first electric cooker and decided on the Instant Pot. I got the

IP-DUO60-ENW. It is a 6 quart and a perfect size for me. The thing I liked most was the stainless steel inner pot. Second thing I liked was that it can cook with either pressure or slow cook. It also makes yogurt. The controls are great, it cleans up easily and it feels like a quality product. I am so glad I got it. Go to their website and read more on exactly what it can do. You may even want to download the manual for more info. Instant Pot website
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CurryUp
7 years ago
last modified: 7 years ago
Got it lasrt fall and I use it everyday mainly at high pressure/sauté setting. if you are used to pressure cooking than the transition to IP is seamless

if you have never used a pressure cooker it can be a bit of a learning curve but the ease of cooking is so worthwhile IMO. The cleanup(or lack thereof) is a breeze as well.

I am now teaching my 14 year old son how to use it- he made a killer mac n cheese the other day, took 15 min from prep to plate. Instant Nirvana :)

next on the menu: cheesecake

Regards

Usha
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Cavimum
7 years ago
We've had our IP for over a year and are very, very happy with it. All those reviews on amazon.com sold me on it. I bought the extended warranty because I don't trust anything electronic, so it bought me some peace of mind for less than $10. I never had luck with our stovetop pressure cooker. The IP cooks dried beans beautifully!
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DIY2Much2Do
7 years ago
We also use and enjoy our Instant Pot. It's really good for cooking meat like pot roast. I wish we had purchased it before the remodel project. It would be a useful, versatile addition for a temporary kitchen during construction.
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Instant pot

veggiegardnr

Comments (7)

plllog

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