InstantPot / Pressure Cookers

[maunahaole]

It’s great for risotto. Maybe not as good as the stirring on the stove method, but there’s no stirring on the stove involved. I’ve done the bolognese ((recipe link above somewhere) a couple times and it’s been terrific.

[krutipatel]

Hi.
I just got the Instant Pot Ultra. I'm looking for the best recipes list. Anyone can share the best source?

[dgaddis]

This is a good start :: Posts tagged "pressure cooker" | Serious Eats

[guido]

These make a good introduction:

To Transform Your Weeknight Cooking, Turn On the Instant Pot - The New York Times

Secrets of the Instant Pot - The New York Times

But I find the IP is great easy way to make quick easy improvisations: assorted protein, vegies, a liquid and seasonings mix match as season and availability dictate.

[guido]

One of the down sides of improv cooking is sometime it goes off the rails. Tonite I just re-discovered a way to get things well twisted...

Instant Pot way to F*** up number 27: Use too thick a liquid (or add too much cornstarch to your stock). It can't get enough stem going to come up to pressure and just goes into timer mode. Particularly frustrating if you walk away and don't look at the pot until you expected to be eating...

Solution: Add more liquid and start again. Grrr...

[giordana93]

so what's the consensus on size? 6 or 8 qt? My daughter just went off to college and son is freshman in high school so it won't be too long before we are empty nesters and though I'm already trying to start divesting myself of extra junk/kitchen gadgets, this one seems like it might be a great exception. Bet it would be a great way to whip up a jambalaya

[guido]

The 6qt. lets me do four good size portions. Pretty much perfect.

[maunahaole]

The 8 is newer, which is why you see less recipes that use it. They both do pretty much the same things, just one is bigger. I don’t see why you couldn’t do anything in an 8 that you can’t do in a 6. The idea of having some extra capacity for making big batches of stuff, like pulled pork or jambalaya is a plus.

[dgaddis]

The 6 makes enough for the wife and I to have two dinners off it, and we've never filled it to capacity.

FYI, this one is on sale currently for only $70. We bought one for the MIL for Christmas.

This is the model I have. I'm not really sure what the differences are other than the buttons.

I'm also not clear, still, on what the various 'modes' actually do. What's the difference between the 'bean/chilli' mode and 'rice' mode (or any other)? Temp? Pressure? They all let you adjust the time to whatever you want. You can't set temp, and with pressure you only get low and high (and I've never seen a recipe that uses low pressure), it's not like you can pick a specific psi.

[PaMtbRider]

I just ordered the 3qt. version to use when we are camping. Amazon currently has them on sale for $65.

https://www.amazon.com/Instant-Pot-M...ant%2Bpot&th=1

I'm not much of a cook but I sure like to eat. Fortunately my better half keeps me well fed. I'm looking forward to trying a few of the meals you guys have listed. Thanks for the links to the different recipes.

[guido]

Fifteen years ago, I got a small camp stove top pressure cooker to take on a month long car camping trip in the southwest. It worked but it was still way too much canister fuel required to cook beans or pozole.

Camping seems to have changed since then... Or maybe it is just me? I cook on a MSR WindBurner when I camp...

[Too Tall]

If anyone recalls my obsession to make excellent yogurt here is a summary >> hit and miss

I just made my second batch of really good yogurt in using a small Instant Pot. Hands down the easiest method and this promises to render consistent results as follows:

Bring milk to a boil using a SS pot. Don't use the Instant Pot that would take forever.
Cool milk to 100 to 105F and pour into Instant pot.
Mix some live culture yogurt from a prior batch or use "live culture" yogurt from the cold case into the warm milk
Use the Instant Pot "yogurt" setting.
Done.

The I.P. yogurt setting takes 7 hrs. I stopped the second batch at 6 hrs. and it was perfect. The small I.P. will hold 1/2 gal.

I *think* the I.P. is really good at this because of the heavy cast iron liner which gives a even temp. through out the batch.

Both batches were very smooth and consistent texture. Nice and thick without having to add anything. I'd call this as close to painless as it gets.