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Instant Pot Users.... Get in here

Call it Covid - 19 retail therapy.

My first Instapot arrived today. 3 quart 9 in 1. It falls in between the size of two non-electric pressure cookers I own. I have a suspicion over the ability of complex electronics to endure but I am pretty impressed by the thickness of the stainless steel inner pot. Just ran a steam cycle to start to get rid of the new smell . . . oils and other stuff from manufacturing that needs to be gone before I cook with it.

I've reread this whole thread and I've got some ideas.
I have not re read this entire thread... But your going to love it.
 
I used mine to make the best turkey stock/broth I ever made this weekend, then turned some of that into the best turkey soup I've ever made, and still have 5 l of stock left over (I used a few of my last stock/broth and some water as well). Going to be a lot of turkey risotto in the near future.
 
Call it Covid - 19 retail therapy.

My first Instapot arrived today. 3 quart 9 in 1. It falls in between the size of two non-electric pressure cookers I own. I have a suspicion over the ability of complex electronics to endure but I am pretty impressed by the thickness of the stainless steel inner pot. Just ran a steam cycle to start to get rid of the new smell . . . oils and other stuff from manufacturing that needs to be gone before I cook with it.

I've reread this whole thread and I've got some ideas.
I used stovetop pressure cookers for many years, and have replaced them as well as crock pots with Instant Pots. The Duo Plus IP is a real workhorse for me, Yogurt, rice, quickly reheating vegetables or quick heating of frozen veggies. The little 3qt. gets lots of use.
 

Alacrity59

Wanting for wisdom
Moderator Emeritus
Contributor
I did some boiled eggs . . . 12. They came from a small garden centre up the street . . . Picked them up this morning as they were sold out yesterday. Laid in the last 12 hours or so. 11, in this jar pickling away, as my wife wanted one and so it turned out I'd not be able to put another in.

I have to . . . have to . . . leave it alone in the fridge for a couple of days.
In a pickle.jpg
 

Alacrity59

Wanting for wisdom
Moderator Emeritus
Contributor
I must say I am impressed. Frozen chicken breasts to tender in about 30 minutes. Added a a cup of chicken stock and a diced onion. 10 to 15 minutes to preheat, 5 minutes pressure cooking, and 10 minutes natural release. I added the cooked onions to a frying pan (not the chicken stock) added some red sweet peppers and mushrooms added some store bought butter chicken sauce and diced the chicken and added that . . . just so it was all coated.

Served on a bed of sticky rice made separately in a rice maker.

Yumm.
 
This gadget still delivers. I have been using mine quite frequently. Today I made this simple pork and potatoes supper, inspired by this video on youtube:


I changed it a bit to suit my ingredients: fresh basil instead of dried, white potatoes instead of rice, tapioca starch instead of corn starch, just one garlic clove, no pepper.

Delicious, and it only takes 30 min from start to finish. Crazy easy. I considered taking pictures when I sat down, but 0.5 sec later, I was digging already... Tomorrow, I promise, because I am making this again. Lemon+basil+pork= delish. Who knew?
5min high pressure, 10min natural release. That is all. No mess, no smell...
 
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