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Instant Pot, ETA:1st attempt in comments

JAileen

Veteran

I have a well stocked kitchen, including a 35 YO stovetop pressure cooker. I’m curious about the Instant Pot. Do you have one? Which function do you use most? Would you buy it again? Please tell me what you think.

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54 replies

Latest reply was from JAileen

Anonymous

I have one and you bet I'd buy it again. My husband even wants a second, smaller one. We use which ever functions the recipe calls for - including saute, and whatever "regular cooking" is called - lol. Lots of soups, chilis, boiled eggs, Starbucks egg bites, pumpkin pie bites, chicken thighs, steel cut oats, pasta sauce etc etc. It has replaced my slow cooker (performs this function too) but I have never owned a pressure cooker. The Instant Pot IS clunky, big and unattractive,so you need a big cupboard or pantry shelf to store it. It also cleans/wipes out like nothing I've owned before - quite miraculous, really.

JAileen

Veteran

Lisa, that’s good to hear. Have you ever cooked split peas or lentils under pressure? My pressure cooker doesn’t recommend them because they could clog the vent and explode. So split peas take forever.

What size is yours? Where did you get it?

Anonymous

No, I haven’t cooked peas or lentils . They aren’t part of our diet on any kind of regular basis . I bought mine at Canadian Tire (trying to think of your version of this store ....and the name escapes me - General hard goods , automotive, home , garden and sports stuff ) and it’s the biggest one .

kkards

Veteran

i got one a month or so ago...mind you, i only cook for one so i got the small one....so far i've succusfully made hard boiled eggs...the best hard boiled eggs i've ever made, but still, pretty expensive gadget for hard boilded eggs.....i've tried frozen chicken breasts, i don't think i gave pressure release enought time because when i stuck the meat temperature in, it was no where near done....

JAileen

Veteran

Lisa, I’ve been trying to think of our equivalent to Canadian Tire. Academy Sports, maybe? No matter. Thanks for your insight.

Kkards, that would be an expensive egg boiler. I’ve read a little about the pressure part, that it doesn’t get as much pressure as a regular pressure cooker, and would take longer. Mine already takes longer due to altitude. However, I also cannot leave it. I like to keep an eye on it, to make sure nothing is going wrong. Sometimes I’ll adjust the heat. So the automatic features of the IP appeals to me.

Meredith

Veteran

I am a minimalist in wardrobe and kitchen, so am resistant to adding gadgets. However, the IP is completely worth the space it takes up for eggs, beans, and lentils alone. I can go from dried beans to ready to eat in about 30 minutes.

ETA: I’m not sure how well stovetop pressure cooker recipes transfer to the IP, so you might find the IP to be more trouble than it’s worth if you already love your pressure cooker.

Anonymous

Menard's? Regardless, you can buy an Instant Pot pretty much anywhere these days. I researched the differences between the IP brand and others (Costco carried one), and all reviews seemed to point to the IP brand.

JAileen

Veteran

Meredith, thanks for sharing your experiences. Does the IP boil the eggs under pressure? I am competent with my pressure cooker, but the drawback is I have to keep close eye on it, making sure the weight is bobbing. If that stops, and it isn’t hissing, it could potentially explode.

Lisa, thank you! I’ll go to Costco.

Meredith

Veteran

Yes, the recipe I use calls for 5 minutes at high pressure: https://www.epicurious.com/rec.....Vl3dWdFN1A.

kellygirl

Veteran

I bought one too even though I have a traditional pressure cooker. Even though I've used the stove top one for years, it always makes me a little nervous. With the IP, I can start it and forget about it.

JAileen

Veteran

Meredith, thanks for the recipe. Hard boiled eggs are actually hard steamed! I boil eggs for 15 minutes, then plunge into ice water. So this is faster. Again, though, I wonder how elevation affects timing.

Kelly, I totally get that. I was never nervous about my stove top pressure cooker, until one time when it clogged and threatened to explode. It didn’t explode, but it really scared me. So in spite of using it for 30+ years, now I’m nervous.

L'Abeille

Veteran

My DH bought one because he wanted to replace (read: get rid of) both my old stovetop pressure cooker AND my old slow cooker.

I don't use the pressure cooker that often (although I do use it more than the old one). It takes a lot longer, when you include the time to reach pressure, the slower cooking time because pressure is not as high. But you can sauté in the pot, leave the house while it is running, and chuck it in the dishwasher when you're done.

I didn't become a convert until I realized I can make polenta in 5 minutes with no stirring (use the Porridge setting, shorten the time). On the other hand, the last time I used it was to make green bean and sausage soup. I used the soup setting. It took about 45 minutes longer than I expected, and used that time to boil off all the liquid leaving a soggy mess.

The slow cooker is the newer type that cooks at a higher temperature for 4 hours then switches to Keep Warm mode for the 4-6 hours till I get home. Nothing has been too dried out yet. My main quibble is that I can no longer fit a turkey carcass in it and have to make my stock on the stovetop. But a larger one would solve that.

Glory

Veteran

I have had one for almost two years. My dh bought it and wants another. I was a bit resistant at first but once I started using it regularly I was convinced. I no longer use my slow cooker or pressure cooker. I make everything from apple sauce to soups to beans to meat dishes. It is in such frequent use that I leave it on the counter.

Suz

(website)

Veteran

I love it. Will say more tomorrow, but quickly -- yes, I cook legumes in it regularly. Chickpeas and lentils mostly. It's brilliant. I was totally resistant at first but have become a convert. As LisaP says, it cleans up like nothing else!

JAileen

Veteran

L’Abeille, thank you for sharing. That’s interesting how the slow cooker works. In my slow cooker I make onion confit and leave it in for 12 hours. I wonder how I could make it in the IP? Re turkey carcass: if you crushed it a little would it fit?

Glory, giving it valuable counter space is a testament to its value. Thank you.

Suz, thank you. You cook lentils in the IP under pressure? In my pressure cooker they could clog the vent, so I can’t use it. That would be a big plus. I look forward to seeing your full review.

abc

Veteran

I go in phases of using it, then not for a while, but I always come back to it.
For me, the winning aspect of the IP vs slow cooker is the timing. Many days the early afternoon would arrive and I'd think, what the heck am I gonna feed my family today, with a slow cooker the window of time was already too short. Not so with the IP. I can put dinner on the table in under an hour if needed.
I also HIGHLY recommend it for cooking beans. No soaking needed. All the latin-americans I've shown this to are flabbergasted, bc they're used to soaking beans overnight and it really isn't necessary with the IP.
I'd like to try some of the recipes Lisa mentioned, she's definitely in the Advanced IP user category!

texstyle

(website)

Veteran

Use it quite often for stews, black beans (still soak dried beans overnight first), perfect hard boiled eggs, and just about anything that you want to cook faster. Mine seems just a bit small so I may get the larger model next time but we've had this one for 4 years I think and it's worn really well.

When I cook something like a beef stew, I cook the meat, onions and mushrooms first, then I add potatoes, celery and carrots and cook for another 8 mins. or so. Otherwise the veggies get mushy for the time the meat takes to cook.

Sara L.

Veteran

I love mine! I use it to make dried beans like abc mentions. It's also great for frozen chicken - it's so fast that there's no need to defrost before cooking.

ClaraT

Veteran

For those of you who make beans in your IP without soaking: I think that the soaking is to get rid of indigestable (ahem) polysaccharides...do you see a difference in the digestion aspect when you don't soak?
(I've been thinking of getting one, too...)

Helena

Veteran

More IP love from me, and like others I am NOT a gadget person ... But it is so handy. Especially helpful in a pinch if you've forgotten to defrost meat for dinner, as it cooks from frozen so quickly ! Makes great stews, soup, rice, etc., too.

Meredith

Veteran

Clara T: I prefer to soak for the reason you stated, but when I need something done in a pinch I don’t notice the difference.

Suz

(website)

Veteran

I do actually find beans more digestible this way...I typically soak the larger ones anway, but for lentils it's not necessary.

Lentils don't clog the machine at all. They take 10 minutes to cook under high pressure and quick release. Super fast.

Chickpeas, it depends on whether you soak or not. And of course on the amount. But cooking time is much shorter than the regular way and they seem to hold their "al dente" texture more nicely.

I'd recommend two books: Dinner in an Instant (Melissa Clark, one of the. NYT cooks) and Indian Instant Pot Cookbook (Urvashi Petre). There are others on the way (especially Indian cookbooks -- it's fantastic for Indian food).

https://cooking.nytimes.com/gu.....nstant-pot

https://www.nytimes.com/2018/1.....ndian.html

Chinese cooks also love it. It's great for steamed dumplings.

I use it to precook veggies (e.g. beans or broccoli that I want to sauté lightly later), to braise, to cook fish, to cook legumes, to make soup, to make porridge. I've made risotto in it, mashed potatoes (such an easy clean up!!), coq au vin, etc. etc. etc. Oh, and yoghurt. It's crazy versatile, and yes, super easy to clean. There is a learning curve and it does take some time to get used to, but once you have the basics down, you are off to the races.

Eliza

Veteran

Everyone I know loves their IP and they represent a lot of cooking styles. I have one that I haven't used much. My newbie question : how do you know the right amount of liquid to add to lentils, grains, etc.? I have some reading to do. Thanks for the cookbook suggestions. I'm going to order a couple, as I know once I get the hang of it, it will be a great match for our usually veggie cuisine.

Suz

(website)

Veteran

Eliza, the amount of liquid varies. For rice, it's less than you would use on the stove because there is little evaporation. The books I mentioned do give measurements.

For beans (or anything you'll drain) it matters less -- to cover with an inch or so. The amount of water affects the cooking time. If I'm unsure (and I often am) I just google it and a million answers appear! There are a lot of IP fanatics.

Another book to look at: How to instant Pot (Daniel Shumski). That one is more about making use of each function of the pot and understanding how it works. He gives a basic recipe with variations in many cases, similar to what Mark Bittman does in his books.

Anonymous

Further to the mashed potatoes: DD used the pot (there is an Instant Pot app for your phone which has great recipes) to make the single best mashed potatoes we have ever had ,for Thanksgiving dinner last week. SO easy, 8 minutes from start to finish, and unbelievably tasty (this coming from someone who doesn't eat potatoes) . Secret ingredient : greek yoghurt .

JAileen

Veteran

abc, thank you. What is your elevation? I’m curious if any adjustments are needed.

Texstyle, thank you. Your stew sounds delicious! I’ve been wondering about size. What size is yours?

Sara, thank you. As a working mom, your endorsement means a lot. I remember trying to make a healthy dinner fast after work. Your elevation is a lot higher than mine. How does the automatic settings work for you? Is the time right? Do you need to add extra liquid?

Clara, yes, there’s that..

Torontogirl, thank you. I hate when I forget to defrost meat.

Meredith, that’s interesting. I read somewhere that the more often you eat beans, that your gut becomes more able to handle them without gas. Maybe you just stop noticing!

Suz, thank you. Lentils might clinch the deal. Oh - I love Melissa Clark! Her videos used to be available on the NYT website. Thank you for the suggestions. I make steel cut oats every day. I guess they could be made in an IP.

Eliza, I have a low tech rice cooker, and I learned that for brown rice I would use twice as much liquid as for white rice. I know I keep harping about elevation, but with my stove top pressure cooker I have to add time to every recipe due to elevation, and also extra liquid.

Lisa, I’ve stopped eating potatoes, too, but those do sound delicious.

Sara L.

Veteran

JAileen - I've never used the automatic settings. I usually look up the cooking times on the internet, like Suz says there are a lot of IP fanatics, and go from there.

Suz

(website)

Veteran

Elevation can affect cook times but again, there are a zillion fanatics to help, e.g. https://mycrazygoodlife.com/in.....justments/

Definitely cook steel cut oats in the IP. We do it regularly.

Some of Melissa Clark's IP recipes are available online at the NYT site so you can get a feel for it.

Lisa, I love to use yoghurt or a bit of buttermilk in mashed potatoes. Mmmmm!

JAileen

Veteran

Sara, thank you. I guess I’ll experiment, too.

Suz, thank you for the link. And I do have access to NYT recipes. For steel cut oats, I start them when I’m cooking dinner. I put boiling water on them, and bring them to another boil. Then I shut off the heat and cover them. In the morning we just heat them up. So they’re easy, but if I forget to start them at night, then they take too much time in the morning.

Lisa, we put garlic and sour cream in mashed potatoes. Delicious, but not as healthy.

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