Which Instant Pot to buy?
AJCN
last year
Featured Answer
Sort by:Oldest
Comments (27)
AJCN
last yearlast modified: last yearRelated Discussions
Potting - which pot to buy?
Comments (9)Locally, I also have found Home Depot to have better prices/selections than even Wallymart. For #5 and #7 trees, I prefer the plastic 18-22 inch pots. Since we may get an occasional freeze, I have the pleasure of moving 50-60 pots around my pool to a temporary greenhouse set-up. That is another reason I have switched to a CHC mix. It is at least 50% lighter than regular soil. I just recently put a mandarin orange tree in the ground at my mother's house. It had only been in the CHC mix less than 6 months. The original pot was a standard 5 gallon black nursery pot. I had transplanted it into a 20 inch plastic pot with CHC mix. When I unpotted the mandarin, it had already made roots to the bottom of this huge pot and all of the potting mix came out with the citrus. I am now a believer in CHC. Must be doing something right. Mike...See MoreDo You Have an Instant Pot?
Comments (37)I have an instant pot and I use it at least twice per week. The food that comes out of the pot is excellent. I does save time on a lot of things. I also just find it really easy and non-stressful to cook in the instant pot. There's no checking on stuff, no basting, no stirring, no worries if you're not ready to eat as soon as the food is cooked or you get busy doing something else and forget about dinner (the pot will just keep the food warm for you, without overcooking), etc. I do not babysit the instant pot. When I first got the instant pot, I didn't quite know what to make of it and I didn't really see how it would be that helpful. But, after I started cooking different things in it, I really started to appreciate it. It just makes things easy. Of course, it's not for everything you might want to cook (nothing cooks everything). But, it does save time and effort on a lot of things and, for some things, it really does make them better. I don't find it hard to clean. A turkey breast takes about an hour, total, including the time for the pot to reach pressure. It takes about 15 additional minutes if you want to let the pressure release on its own vs manually releasing the pressure. The turkey breasts that come out of the pot are moist and flavorful, the best I've ever had. All I do is put a turkey breast into the instant pot, add about 1/2 cup of water, then turn it on and walk away. There's no checking, no basting, no worries that it'll get overcooked, no worries that it'll dry out. I just put it in and ignore it completely. If you eat skin, you should know that the skin does not brown in the instant pot. I don't eat the skin, so it's not a problem for me and I just take the skin off. My instant pot roasts are tender and also flavorful. It seriously makes the best pot roasts I've ever had. I sear the roast before cooking, which probably takes about 15 minutes. Then, I pressure cook for 35 minutes, open the pot and add potatoes, then pressure cook an additional 10 minutes. I like to let the pressure release naturally. Then, I take the roast and potatoes out (when I'm ready) and I make gravy right in the pot. It probably all takes about 1.5 hours from start to finish, but my time in the kitchen is minimal because I do not watch the pot. I just ignore it and do other things. Afterwards, there's only the one pot to clean (plus serving dishes). Artichokes take about 25 minutes, total (including the time for the pot to reach the appropriate pressure) and my house doesn't get all steamy and smell like artichokes cooking. When I want chicken breasts to shred, I can have them in about 20 minutes, or less (this includes time for the pot to reach pressure). My best chicken chili comes out of the instant pot, made with dried beans, and the whole thing might take about an hour because I cook the chicken breasts in the pot first, then the beans, then combine (with the rest of the ingredients) and cook for a few more minutes. I have actually been thinking seriously about getting a second instant pot so I can have both of them going at the same time! :-)...See MoreHuge Instant Pot Cheesecake Failure
Comments (34)I think in the past year I have made 6 to 7 cheesecakes and never had a failure. As for the water drops on top, you can cover the pan with some foil. Here is my basic recipe. CheesecakeThis recipe looks long but it’s really 3 simple steps: make the crust, make the filling and make the topping. The instructions are just detailed so that even a first-timer can have a perfect result. Crust:1 cup graham, chocolate or vanilla waferscrumbs 2 tsp sugar 3 Tbsp melted butter Filling:2 8-oz pkg cream cheese, (low-fat works, too) 3/4 cup sugar (sugar substitutes work, too) 2 eggs (warm 5 minutes in a bowl of warmwater) 1/2 tsp vanilla 1/8 tsp salt (1-2 tsp grated lemon zest - optional) Topping:1 cup sour cream or plain yogurt 2 Tbsp sugar 1/2 tsp vanilla. The recipe and cook times are for a 7” cheesecake pan. Adjusted times for other pans are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. My favourite is the Fat Daddio 7” push pan but any pan will do. No need to cover it with foil before cooking, either. This is a very simple recipe. **Important: Warm the cream cheese. Trust me on this. I've been making these for 45years. It's MUCH easier to blend if it's warmer than room temperature and it only takes a few minutes. Put the wrapped cream cheese in a ziplock bag, but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and THEN seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.Lining the bottom with parchment is optional. Spray it with baking spray if you prefer. And don't press the crust in too firmly. It will be easier to serve if you use a gentle touch. CRUST: Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer or if you prefer, bake it at 350 for 9 minutes, then cool completely. FILLING: Mix all ingredients except the eggs until completely smooth. Add the eggs and beat until just incorporated. (Don't fret too much about overbeating. This recipe is practically bulletproof.) Pour the filling into the crust.Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet, close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 26 minutes for a 7-inch pan. This will produce a perfect, creamy filling. If you prefer a denser texture, cook it for 28 minutes.- - -PAN SIZE AND COOK TIMES:6-inch pan --- 29 minutes (31 for dense texture)7-inch pan --- 26 minutes (28 for dense texture)8-inch pan --- 24 minutes (26 for dense texture) **see below Individual ramekins or mason jars --- 10 minutes For 1 1/2 times the recipe:7–inch pan --- 29 minutes (32 for a dense texture)8-inch pan --- 27 minutes (30 for a dense texture)For 2 times the recipe:8-inch pan --- 33 minutes (35 for a dense texture)- - -When it beeps that it's done, leave it for a 15-minutes Natural Release. Then flip the valve to Venting for a Quick Release. When the pin drops, take out the cheesecake.It will appear "jiggly." That's GOOD. It will firm up as it cools. It may have some condensation on the surface. If so, gently blot it with a paper towel.Leave it to cool on the counter for an hour. It will settle down and flatten out. Then cover the cheesecake and refrigerate it in the pan for at least 4 hours, preferably overnight. In my opinion,this is the hardest part of the whole recipe... the waiting...See MoreWhich Instant Pot size for me?
Comments (15)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!...See MoreAJCN
last yearCelery. Visualization, Rendering images
last yearlast modified: last yearwdccruise
last yearlast modified: last yearAJCN
last yearlast modified: last yeardan1888
last yearAJCN
last yearAJCN
last yearplllog
last yearConnecticut Yankeeeee
last yearIslay Corbel
last year
Related Stories
SUMMER GARDENINGHow to Water and Refresh Your Potted Plants Over the Summer
Keep container gardens looking lush by cooling them down when temperatures rise and by giving them a seasonal spruce-up
Full StoryTREESHow to Buy Healthy Trees and Shrubs
A healthy young plant with a strong form is more likely to do well in your yard. Here’s what to look for at the nursery
Full StoryGARDENING GUIDESThe Case for Buying Younger, Smaller Plants
Less mature plants are more economical, are easier to plant and often grow more quickly
Full StoryPRODUCT PICKSGuest Picks: Time to Buy a Clock
Cell phone screens just can’t compete with the charm of analog timepieces like these
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryKITCHEN DESIGNOpen vs. Closed Kitchens — Which Style Works Best for You?
Get the kitchen layout that's right for you with this advice from 3 experts
Full StoryGARDENING GUIDESMake Sure You Read This Before Buying New Plants
Follow these 10 plant-selection tips to avoid buyer’s remorse
Full StoryGARDENING 101How to Grow Tomatoes in Pots
Don’t have much space for a garden? All you need is a sunny spot and a large container to grow this favorite summer crop
Full StoryFURNITUREHow to Buy a Quality Sofa That Will Last
Learn about foam versus feathers, seat depth, springs, fabric and more for a couch that will work for years to come
Full StoryFURNITUREYour Essential Sofa Buying Guide
Here’s what to consider when looking for a quality sofa that will last
Full Story
anj_p