Which Instant Pot to buy?
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6 qt Instant Pot pressure cooker on sale Amazon
Comments (3)yes, it isn't for me either. do wish I'd had one while raising the kids tho! these new electric ones use computer chips for the processing and have mega safe guards to keep them safe. the lids lock on and won't come off until the pressure is released. i don't eat meat often. more veggies and pasta. of course, you can cook all of those in it also. I can do most of the same stuff in my 1 pot - just not quite as fast and I'm sure it's not as flavorful. I do like my 1 pot cooker for the ease of tossing everything in it at once, the safety (turns itself off) and the ease of cleaning it. stuff doesn't stick to the pot and what is left in it, wipes right out! it will even make yogurt, not that I think I'll do that. I'm sure it's probably healthier than the store bought tho. I do want to make rice in it. might try that later this week. It's supposed to be perfect every time. I'll find out. If it can be messed up, I'll be the one to do it! I've got a bunch of mashed potatoes to eat up for now. it sure is easier to make those and it cleans up after boiling them super easy! even that starch doesn't stick to the pot like it did my corning ware pot. I've made those maybe twice in the past 2 months - after not having made them in a year (and probably 5 yrs before that). I'd just been making the instant ones when I got hungry for them. Made from a real potato is a lot better! no boil overs either with it! that's less cleaning of those under the coil things. I'm going to go heat up some leftovers... then to the bank for more money (gc) so I can shop online later. they've got a great sounding tablet for about 90.00 that I want to buy for my friend in IL. Then she can email me... and her kids. The Amazon HD 8 Fire tablets are on sale too, for about 60.00 if anyone is looking for one. The one I want to get for my friend has a keyboard....See MoreNeed advice on instant pot ???
Comments (16)I received an Instant Pot for Christmas. I use a slow cooker frequently and had wanted one that had the saute function. I have mixed feelings on the saute function now. I like not having an extra pot to clean. I dislike doing this in the counter where the Ventahood is not sucking it up and the grease that splatters. I have yet to find the ideal location in my kitchen to do this to minimize the area that needs to be cleaned. I love the Instant Pot for broth. The really rich broth that would take 24-36 hours to cook on the stove or in the slow cooker was too hard for me to do because I did not want to smell broth that long. The rich broth does take some time in the IP to heat up, cook and cool down, but the clarity is marvelous and my whole house does not stink. Next time I make broth I intend to set it up before bed and then strain in the morning. I do also like the IP for beans and mashed potatoes (potatoes take forever to cook at my high altitude, pressure cooking helps tremendously for that). As far as using it as a slow cooker, I would really need the clear lid for that. As much as the contraption costs, it really should have included that. I have not tried steel cut oats in it yet because I need to experiment first on a weekend. There is a definite learning curve with the machine and one of the downsides is if the setting time did not work for you and the food is not cooked all the way through, it is not as obvious yet and you have to add more time. We have certain time windows for dinner (medication related) and eating a half an hour later than anticipated throws off the rest of the schedule. Things are too tight on weekday mornings to take a chance on breakfast not being ready (not to mention brain cells are not all that active to deal with contingencies). One other dislike of mine is that I need to remember to leave the lid off for a while otherwise, the smell of whatever was cooked lingers inside (I do not like cooking smells after the fact). This is just a matter of remembering to not close it up too soon after cooking. All in all, I am not sure if I would purchase it again, at least not at the IP price. I do love it for the broth and I do need to try some things like cheesecake. There are other recipes I see out there that I wonder why bother doing it in the IP, I do not see the time savings to be real but that probably has to do with my cooking style. It did not revolutionize my kitchen, it is one just one of many tools....See MoreInstant Pot Question
Comments (39)From what I read on the Instant Pot community FB site, you shouldn't have opened it until it released the pressure itself - NPR / natural release. That seems to be especially important for meat. It continues to cook while it is releasing the pressure. on things like pasta, you do a QR / quick release - often in several quick, short releases. pasta that stays under pressure once it beeps, will get mushy. I've been reading on several IP FB sites this past month and there is a wealth of info on them on how (and what) to cook in the IP. I've read on there of numerous users who have cooked a small chicken whole in their pot. It depends on the size of the chicken and the pot. I bought a 3 qt and some have cooked a whole chicken in that size! That's not something I'll ever do. I'd only do 2-4 chicken breasts and most of that would be cut into strips to freeze. There's a recipe for I think it's called Mississippi pot roast that many just rave about and so I'll try that - maybe with a very tiny piece of roast. More so than meat (I don't eat that much meat), I got one for making yogurt and possibly cottage cheese. Many say they use the plain yogurt sometimes in place of sour cream. I also want to be able to cook beans without soaking them and make my own refried beans (no more canned beans). For those who make bread, you can proof it in the IP if it has the yogurt button. I think the LUX is the one that doesn't have it. It can still be used to make yogurt, but not to proof bread. hard boiled eggs usually take 5 min cook time and 5 min of release time and then 5 min in cold water. From what I read, the shells easily slip off of the egg. you can go to the site and read. I think you need to 'join' (which is no big deal to do) in order to ask questions or comment on posts. I had to join on other sites just to read the posts. They also post links to many of the better recipe websites. I'll post a few in a bit if I can find them. It's a fast moving site but most questions are asked frequently by those who have just received their new IP (and answered by those who are seasoned in using it) . You can just scan down the pages and look for things you might want to cook. I skip over a lot of them because they aren't things I'd ever make for myself. In the past week they had a lot of posts on making dog food in the IP - that's something I am interested in for my furgirl. tomato products can easily cause a burn notice as can sugary sauces / liquids. and if you're making something like spaghetti, there's an order to how you layer them in the pot for pressure cooking. Always water on bottom, then any meat (on the trivet), pasta is spread out over that with the sauce poured over that. they often say to then add the water around the edge of the inner post / food so that it reaches the bottom of the pot (which is why I listed it first - it needs to be on bottom in order to heat and create the steam). And do NOT stir it or mix them together. here's one sample on cooking chicken that I copied out (making pages of notes for myself) - Moist, Sliceable chicken breast using a 6 QUART Instant Pot 1 minute per oz This recipe is for a 9 oz breast..Manual 9 minutes with a 10 minute NPR 4 to 6 ounce breasts..1 minute per ounce with a 5 minute NPR 7 to 11 ounces breasts.. 1 minute per ounce with a 10 minute NPR Ingredients Fresh or frozen 9 ounce chicken breast 1 cup of water Steps Add 1 cup of water to your pot Put your trivet in with the breast on top. You'll need to know the weight of the breast Close and seal your pot Set your pot to manual 9 minutes Allow for a 10 minute NPR sites often posted as good and safe recipes are Amy and Jacky, this old gal and pressureluck. and I think all 3 of those have videos for newbies on how to use the IP - things to know before you start cooking. I'll be watching those in the next few days before I even run the water test. there are many more recipe sites listed on it also, I just don't remember them all. it's also a great source for when things go wrong - like the burn notice, steam coming out from under the lid, it won't come to pressure, etc....See MoreInstant Pot came yesterday
Comments (7)you could do the water test... then HB a few eggs. I started out doing 1 egg, then moved up to 2. now I usually do 4-5 at a time. which reminds me - I need to go put some on to HB! watch Jeffrey's video for beginners - pressureluckcooking. he's also coming out with a cookbook. I thought it was out already but reading on the IP FB page I think it's still in the future a few months. that's the only one I'd buy. otherwise use tried and true websites like Jeffrey's, Amy and Jacky's, this old gal's etc. they each have tons of recipes to try and are often listed on the IP FB page....See MoreRelated Professionals
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