Okay, so after all the crazy hype, I caved and bought an Instant Pot (one brand of electric pressure cooker). I figured it must be one amazing machine with how much everyone seems to love it. And I have to say, I might be the minority here, but I don't like the Instant Pot! Anyone want to buy a slightly used Instant Pot? (kidding! sort of, haha). I honestly went into this with an open mind and have used it several times for all different types of recipes to really get a good feel for what it can do.
Recipes I Tried in the Instant Pot
First I made "baked" potatoes. I quickly learned that the way the potatoes turn out is fine if you're using them in another recipe (similar to if you boiled them), but not exactly fine for eating as a side item. Which is what I was planning to do, LOL. Baking them in the oven would have been MUCH better for this application - lesson learned.
Next, I thought I'd try a more complex recipe, and what better place to start than the Instant Pot recipe booklet that came with my machine, right? Um, I quickly learned there must have been a language barrier or something when developing those recipes because steps and important info seemed to be missing at times. But I winged it anyway and made an okay butternut squash soup. I chose that recipe because normally I would roast the squash in the oven first, so I thought it would be a good test run that would allow me to skip a step. I suppose it was a decent time saver if you really want butternut squash soup when you happen to be short on time (I would normally plan that dish when I do have the time).
Next, I decided to make something I've made in my slow cooker dozens of times so I could really get a good idea of how the outcome compares - Pork Carnitas Tacos (with the addition of a cup of broth because you can never use the Instant Pot without liquid!). Normally I would start the pork shoulder in the slow cooker early in the morning. I even thought about starting it (since I've gotten into the habit of checking our menu board to see if I need to defrost or start anything for whatever dinner is planned), but then I remembered I was going to wait to do the pork later in the Instant Pot.
Well, as it turns out, it takes about 50+ minutes to make a pork shoulder in the Instant Pot, and I have to say that was not the best timing for me to start dinner on a weeknight. I usually do a quick 30 minute or so meal OR start it early in the morning and be done with it (kind of like I wanted to do!) on busy weeknights. But, I wanted to see how the meat would turn out this way, and while I personally thought the flavor was pretty good, it was apparent right away the meat was not as tender as it usually is from the slow cooker. And the rest of my family honestly didn't like it as much as usual. They said thumbs up slow cooker, thumbs down Instant Pot on this one.
This also sealed the deal for me that I do not like NOT being able to open the lid at all to check on the food (or even take a little food out early). Maybe I could have cooked it a little longer for more tender meat, but I'd have to start the whole process of building up the pressure again to do that. And my poor daughter was already late to her evening gymnastics class because I was like, "Sorry, I can't open the Instant Pot for 12 more minutes!" (#momfail - I know.) Normally I would have quickly given her a taco even if I planned to cook it a little longer (in the slow cooker) before the rest of the family ate. But no, not this time.
Lastly, I made the Curried Lentil & Sweet Potato Stew below, which was a very tasty recipe, but I have to say it ended up being slightly overcooked. (I adjusted the timing in the recipe below so that doesn't happen to you!) You see, if I would have made this stew in the slow cooker or even on the stove top, I could have opened the lid and checked on it to prevent this from happening.
I will also add that I was a little impressed when I realized I could cook this soup in the Instant Pot in only 5 minutes. Wow, 5 minutes is fast for soup, right?! But, NO. I forgot it takes several minutes for the pressure to build before the 5 minutes even starts and then since you can't use the "quick release" option for soup (because it would possibly splatter), you have to wait for the "natural release" method, which can take 10 - 15 minutes!!! I could have honestly made the soup faster than that in a darn pot on the stove. Not to mention the 10 minutes I wasted wondering if the regular pressure release had automatically started or if I was supposed to push a button to make it start (see reason #3 below!).
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So yes, I have not at all been impressed with the Instant Pot so far and putting all my thoughts together in one place like this is really driving home this conclusion for me!
Reasons I Do Not Like My Instant Pot (so far)
I might try a couple more things in my Instant Pot just to be sure I don't change my mind (it was not a cheap appliance!), but after my experience so far, these are the things I do not like:
- It's one of the more complicated kitchen appliances I've used.
Maybe because it can do SO much, all the different settings can seem a little confusing. Even after using it four times so far, I would by no means say I "get it." Maybe I would feel differently if I took one of those online courses to help (see below!).
- - The recipes I've considered - both in the booklet and online - don't seem to be very clear.
This is probably because of all those settings and buttons I mentioned. The recipes will say things like "start the meat on high pressure" leaving me wondering if I hit the "meat" button or the "pressure" button. (The answer, I've learned, is the meat button!). I had a hard time finding recipes that tell me exactly what buttons to push and when, especially in the recipe booklet that comes with the machine.
- - No confirmation the appliance is starting.
Once you figure out the right button to use and push it, there is no start button, which each and every time left me wondering if it was good to go. I realize stovetop pressure cookers and even slow cookers don't have a start button, but for whatever reason, it felt like something was missing with this machine. It does start a countdown timer after the pressure builds up, but nothing special happens before then. One time I guess my pressure valve wasn't totally secure so the pressure never started counting down at all, and I was thinking, "This is taking forever to see the countdown timer, and I have no idea why." As it turns out, it won't ever start if any air is seeping out of the valve (more time wasted!). Long story short, I did not find the keypad to be very intuitive.
- - Cannot (easily) open the lid.
I really should have put this reason right at the top because it is a BIG downfall for me. As I mentioned above, I ended up with overcooked food, undercooked food, and food I couldn't take out a little early all because I could not easily open the lid. Also, as I was cleaning up from making the soup, I realized there was still a little broth left in the jar. My instinct was to open the lid and add it in, but NO! Not with the instant pot. I guess I just have a hard time making mystery food I can't check on or taste test as much as my heart desires along the way. And while I could do a "quick release" in the middle of a recipe if I really wanted to check or add something, I'd have to start with building up the pressure again (which adds more time) to start it over. Right or wrong, that's a little bit of a deterrent for me and simply not as quick and easy as opening the lid of a pot on the stove (or slow cooker).
- - Takes longer than you think.
As I mentioned, I got a little excited about being able to cook soup in only 4 or 5 minutes, but that duration is very misleading. Each and every time you use the Instant Pot, it takes a couple minutes for the pressure to build (this is during the time I'm wondering if it's even working because it doesn't really indicate it's started - see item #3 above!) before the countdown timer starts. Then at the end, you have to release the pressure one of two ways - "manual release" doesn't take all that long, but "natural release" for soups can take 10 to 15 minutes. In the end, I did not find it saved me a whole lot of time once you add all this up together.
- - I don't like sautéing food in it.
Don't get me wrong, it's totally convenient to sauté and then slow cook (or pressure cook) right in the same bowl. BUT, from a cooking tool standpoint, I don't really like cooking in the Instant Pot insert all that much. The insert moves all around when you're trying to stir the food, and you can't really hold it to keep it in place because it's hot! This is a minor downfall in the grand scheme of things, but worth being mentioned.
I am sorry if I am the bearer of bad news here, but I'm just wanting to share my honest opinion about the latest craze - especially before you decide to invest in this pricey appliance! But, as with anything, there are two sides to every story ...
Why Others Like the Instant Pot
Now, I had a little chat with Kiran on my team to find out her opinion of the Instant Pot (she's had one longer than I have), and as it turns out, she was never a huge slow cooker fan and LOVES her Instant Pot so much more. She said since she's a vegetarian, she feels like most of the really good slow cooker recipes are meat based (which she'll still make for her family), but since she personally relies more on foods like beans and lentils and homemade vegetarian soups, the Instant Pot has been really great for her.
Based on that feedback, I'm thinking of trying my refried bean recipe in the Instant Pot to see if it makes me like it any better. Dried beans do normally take a long time to cook, so I can see how that would be helpful. But at the same time, I kind of like to start the slow cooker in the morning because it's such a nice feeling to have it all done for you at the end of the day! (I realize you can slow cook in the Instant Pot too - I know, it does SO much! LOL)
But I suppose if you aren't good at remembering to start your slow cooker, you might just be the biggest Instant Pot fan yet. I've also heard the Instant Pot is great if you forget to defrost your meat and want to start a dish with frozen meat. So, I guess this could be a really helpful appliance if planning ahead is not your strong point or you just prefer to be more spontaneous!
If you do own an Instant Pot (or want to get one, despite my opinion!), my friend Erin Chase - the $5 Dinner Mom - has put together some fabulous resources for people at all different stages of Instant Pot use. Check out her programs to help you get started or help you feel less confused! Oh, and I should mention Erin swears by boiled eggs in the Instant Pot. It takes 7 minutes (after the pressure builds, of course) and apparently the outcome is superior to stovetop with shells that are super easy to peel. I'll think about trying that too - if I can figure out what button to push, LOL.
Here are the other foods Erin prefers in the Instant Pot:
- Steel cut oatmeal
- Steamed salmon
- Steamed veggies
- Brown rice
- Roasts for slicing
- Whole chicken
- Dried beans
Maybe I should've taken her course before I started using the Instant Pot myself - plenty more options for me to try here!
Curried Lentil & Sweet Potato Stew - Instant Pot or Stove Top
Whether you have an Instant Pot or not, I've got a yummy new recipe to share with you today! My 9-year-old was especially excited about this one for some reason and was sure to tell me, "I really like lentils," multiple times after we ate this stew. I did not know this about her and was glad to be informed because lentils are easy to make, good for you, and inexpensive - yay! She even asked if she could take the leftovers to school the next day - of course! So I hope your family enjoys this quick and easy recipe as much as we did - no matter how you make it!
Check out this Vegetable Stew as well!
Curred Lentil and Sweet Potato Stew
Ingredients
- 1 tablespoon olive oil
- ½ onion (diced)
- 5 cloves garlic (minced)
- 1 pound sweet potatoes (cut into 1-inch dice (with peel still on))
- 1 cup green lentils (rinsed and picked over)
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 14.5-ounce can diced tomatoes
- 5 cups vegetable broth (or chicken broth)
- ½ cup plain yogurt
- ¼ cup cilantro (fresh)
Instructions
- In either a pot on the stove over medium heat or in an Instant Pot on the sauté setting, heat the oil. Add the onion and cook while stirring until it softens, 3 - 4 minutes.
- Add the garlic, sweet potatoes, lentils, and spices and cook while stirring for another minute or two.
- Pour in the diced tomatoes and broth. Stovetop: Bring to a boil then reduce to a simmer until the potatoes and lentils are tender, about 15 minutes. Instant Pot: Secure the lid, make sure the valve is switched to "sealing," push the "soup" button, and reduce the time to 3 minutes using the "-" button. Once the Instant Pot is finished counting down, push the "cancel" button and wait for the steam to release naturally until the float valve goes all the way back down before opening the lid.
- Ladle into bowls, top with a dollop of plain yogurt and some fresh cilantro leaves, and serve warm.
Christi says
Have you tried steaming veggies in it? It's an awesome feature.
Mary says
What is wrong with a regular stove top pressure cooker?
Sooz says
There's nothing wrong with stove top pressure cookers - if you are willing and able to stand beside them and monitor the pressure. The beauty of these new electric models is the ability to put the ingredients into the pot, lock the lid, set the time and walk away for 10/20/30 minutes and it will regulate the pressure digitally. You can put on a load of laundry, make a salad, etc. without worrying about blowing up your kitchen. The ability to saute, steam, make rice, cheesecakes, etc. is the big advantage to the electric models.
Hanna says
I have been wanting to buy one, and clicked on your post out of curiosity as I usually enjoy your things. But this almost felt like an attention grabber type of a post. It was pretty uninformed, opinion base is fine. But it's almost silly stuff, that just seems like lack of reading directions. Because then it was turned around with all the great ways to use the thing. I'm getting so tired of bloggers turning to attention grabbing posts just for some quick money.
Amy says
I have made your decried beqns in my pressure cooker and there are DELISH! I believe e I cooked them on high pressure for 25 min and they were perfect!
Charlene Rayburn says
Lisa, do yourself a favor...keep that open mind until after you've taken Erin's 101 course. The course is EXCELLENT. She provides great recipes. And I love my Instant Pot because of the confidence she helped me build. I love, love, love making shredded chicken so easily and keeping it around for everything...tacos, quesadillas, soups, salads, chicken salad, etc. Steel cut oats...yummy and quick. Quinoa. Brown rice. It blends chili flavors quickly. Keep us posted!
Amy J. says
I really like my IP. There's definitely a learning curve but it's not too bad. There is a great IP group on Facebook. It is an awesome source for answers to your questions on anything IP and recipes. One of my favorite uses is for cooking beans. The IP gives them a great creamy texture. I pre-soak mine but many people don't. I also found a wonderful whole chicken recipe in the group. I think you need to give it a little more time and find some better uses for it than you've tried. I think you'll come around.
Holly says
I've seen a Farberware similar "instaPot" a I wonder if anyone has experience with this one - maybe less language barriers. I've looked at a friends instruction book - and even simple rice wasn't clear. It had a time and setting to use - other than "rice" ...?!?
Amanda says
Recipe looks great! I've used mine to make your "Best Whole Chicken" in the Instant Pot. I had excellent chicken, and beautiful, collagen filled broth all in under 3 hours. I love my IP!
Karen says
It took me a while to come around to it, but I kind of love that you don't have to pay attention to it. Risotto from Hip Pressure Cooking is phenominal, and it's great for veggies that need to cook for a long time like artichokes, and spaghetti squash (cooks in 5 minutes).
There's a big learning curve that can get frustrating. I add 30 minutes to any cooking time to account for bringing it up to pressure, and a quick release- it depends on what you're cooking, but that's about right for most things.
There are also "stacked meals"- so you can cook all of the items at once. I did fish fillets seasoned, and wrapped in foil stacked on top of artichokes that was pretty neat. Somewhere there's also instructions for meatloaf, mashed potatoes, and a veggie cooked all at the same time too.
It's a tool like anything else- if you take the time to master it then it definitely comes-in handy.
Kathryn Grace says
I have a similar appliance, different brand, and I have some of the same dislikes you have--the long pressure-up/pressure-down times chief among them. Foods I would like al dente come out mushy. But the benefits with mine outweigh the annoyances.
Like your friend, I've never been a slow-cooker fan, but this unit makes the best applesauce and tomato sauce I've ever made. Sauteing? Luckily, my insert sits snugly enough that sauteing is a breeze. Beans? Oh my goodness. Most weeks, I cook up two different batches of beans. The pressure cooker takes them from dry to done in half the time of stove-top cooking, and I don't have to monitor it. The pressure cooker is also good for soups and stews when I need to be in two rooms at once. I saute the alliums, add the rest of the vegetables and stock, turn it on and walk away. Thirty-seven minutes later, supper's ready and I've had time to catch up on emails or draft a new blog post. That includes the 15 minutes to steam up and another 15 minutes to steam down.
I hope you find more to like about yours, but I certainly do understand those frustrations. Your stew looks delicious.
Jenny says
I'll be honest ... I've kinda wondered if the InstaPot might not be all that enticing for people who love their slow cooker. Thanks for the feedback. :)
Starr says
Rice is spectacularly delicious and the perfect texture in the instant pot! Both brown and white. There is a learning curve to the cook time and amount of water, though.
Elizabeth says
I bought an Instant Pot primarily to take on a two week camping trip with a group of friends (24 of us including all of the kids). I liked that it doesn't release smells while cooking like a slow cooker does. I liked that I could make a ton of hard boiled eggs at a time as well as baked sweet potatoes for a crowd. I currently use it for making yogurt, rice, and steel cut oats weekly and occasionally use it for other meals. We've enjoyed the chili from Dad Makes Dinner, the mac and cheese from ActiveHipMomma (it's awesome to set on a timer when I have a houseful of kids I'm babysitting and works just as well with whole milk as cream) and the chicken enchilada soup from Against All Grain.
Jennifer S says
I, too, am still deciding if I like the IP. However, the first and best "recipe" I have used with the IP is for hard-cooked eggs. I hated cooking eggs and never could get them just right. I dreaded the annual Easter-egg battle. Now I keep cooked eggs in the fridge all the time. The cooking method is easy and foolproof and the peels practically fall off. I hate to have a uni-tasker appliance, but it's pretty awesome to have perfect eggs every time. I think I'll give the IP a few more chances to prove itself through the online pressure-cooking course I'm taking.
Jennifer says
I use mine for eggs as well! It's so easy and the eggs peel so easily.
I also love mine for rice and quinoa. We love ours for steamed potatoes so I was bummed to hear Lisa didn't like them in hers. Bummer! I also use mine for soups. We love our Instant Pot.
Jennifer says
Have to mention one more thing I love to make in mind, bone stock. It only takes two hours and the stock gels much. Enter than it does in the slow cooker.
Kim says
I haven't tried many things in my Instant Pot yet, but I do love the yogurt setting and I've made homemade greek yogurt quite a few times. If you keep yours around you might want to try that! It is a great way to get plain greek yogurt that is creamy and delicious!
Linda McNabb says
I use my pot, but only for certain things. I use it most for perfect Yogurt. i have never had a batch of yogurt fail, I can put it on at night, and it is perfect in the morning. I also use it to make meat stock in just minutes compared to the stove, oven or crock pot. My pot is also perfect for canning green beans in pint jars.
Suzan Selewki says
I was going to suggest trying to make yogurt. That alone makes the instant Pot a valuable kitchen tool! I have heard people say why make your own yogurt? It's accessible and not that expensive. But once they make it in the instant pot they are hooked. People say they'll never buy yogurt at the store again. You can so easily control the ingredients that go in your yogurt.
There is a learning curve, for sure. And it's not something that's appropriate for every recipe. And it's not a magic pot. It's just a great tool. Sometimes it's worth it just because you can set it and then go about your business. No babysitting or hovering.
Give it another try Lisa!
Linda McNabb says
Suzan - I totally agree. It is the easiest fail safe way of doing it. I have read, but have not tried, that you do not need to bring the milk to the first boil. Because it has never failed, I have been afraid to omit that step.
I make Greek Yogurt, so I strain it after it is made.
The chicken and beef stock is just as quick and easy as well.
I also use it to cook vegetables like beets that can take a long time, they cook really quick and very tender.
Lisa says
Electric pressure cookers do not reach high enough pressure to safely can food, not even the ones that claim to do so. You need much higher pressure if you want to can food and have it be safe.
Sooz says
I've been using my Instant Pot two or three times a week for four years and I still love it. I'd recommend you keep trying it. Read some of the fantistic blogs and advice online for tips and solutions (e.g., you can use on of those black paperclips with the two little arms clipped to the side of the pot so it doesn't move around when sauteing; also, did you know you can adjust the saute temp up and down by hitting the adjust button?). Also, it is possible to open it check for doneness - yes, you have to release the pressure but as the contents are steaming hot it comes back up to pressure very quickly. Don't give up - check out Hip Pressure Cooking and Pressure Cooking today websites for great recipes and instructions.
Andrea says
Totally agree with checking out Hip Pressure Cooking! Laura's techniques and recipes are awesome. Pressure Cooking Today has some awesome recipes too.
When I saute, I just grab a pot holder and hold the insert in place with one hand. :-)
Andrea says
My pressure cookers (yup...electric and stove top) get used 4 times a week or so. Sometimes it has less to do with the time savings as it does with how hands off they are, especially the electric one (which I used for lunch AND dinner last night). Hard boiled eggs, soft boiled eggs, steel cut oats, risotto (any rice dish for that matter!), cabbage dishes (that take 45 minutes simmering on the stove to soften take 6 minutes after achieving pressure with a quick release!), stews with cheap cuts of red meat get nice and tender after 18 minutes, stock is ready after less than an hour at pressure and it extracts so much of the good stuff from the meat, bone, and veggies.
I was never a huge fan of the slow cooker. So many things called for browning meat first and I'm like, I don't have time for this before work! And 8 hours on low? I worked for 8 hours, plus commute and lunch. I didn't feel as though the slow cooker worked for me. Pressure cooker though, that fit into my schedule nicely.
Sooz says
Excellent summary of all of the great things the Instant Pot does - eggs and rice dishes are my go to uses and let's not forget Mac & Cheese in four minutes.
Amanda Olson says
We too have hard problems figuring out the instant pot and it's myriad of settings. Our favorite use for it is the delayed start for slow cooking! We are gone typically for 10+ hours so I hated starting to cook something and have it "warm" in the crock pot for several hours. With the instant pot we can even put it in frozen and not worry. We have had a lot of meats come out dry in the instant pot when not using the slow cooker entire and are trying to figure out how to adjust the setting to minimize that.
Aggie says
The Instant Pot is my favorite kitchen appliance! I use it 3-4 times per week at a minimum. Brown rice, chicken soup, mac & cheese, chili, pulled pork, vegetable soup, I could go on an on. The recipes that came with the IP are not the greatest. There are a lot of recipes on the intranet which are much better. Give it another chance, it will be worth it.
Erin says
I like making rice, refried beans and hard boiled eggs in the instant pot. It comes out perfect every time.
Susan says
Thank You for this - I have been hesitating for a long while and now know I do not want one -
Shelley says
I find the flavours are much less intense and so much more muted in the slow cooker. I find my chicken dries out very easily, and I have to add spices again at the end because my food is flavourless. With the instant pot I make a one pot spaghetti and sauce and it tastes like the sauce has been cooking ALL day as opposed to 15 minutes (total time include coming to pressure)! Some things are best left to the oven, the stove top and even the slow cooker but I find the instant pot pretty awesome and quick for my family.
Pau says
I love mine but not for everything. Favorite things to cook in it include bean and bean soups, hard boiled eggs and I made short ribs the other day that came out surprisingly tender. I've also used it as a slow cooker on several occasions (since I got ride of mine when I bought this pot) and to make yogurt. The times are misleading but what I like is that I can turn it on and leave unattended.
Rachel Ballard says
It's so funny you posted this today because I did the same style of post on my blog today and a friend sent me a link to yours as a "wow look you all agree" type of thing. I feel like you are spot-on with your issues. My biggest problem is that forcing food that was meant to be cooked more slowly to cook quickly just makes an inferior final product. My family didn't like anything I made in ours and I ruined more than one meal in it. It was such a disappointment and I'll stick to faster meals that are meant to be quick over the trendy Instant Pot any day! Way to go Lisa! I'm with you!
K says
I have 2 regular stove top pressure cookers that I used very regularly. But since Instant pot came to life that's what I have been using for cooking lot of our meals. This does require a learning curve. But understand not ALL recipes can be switched to instant pot. Interesting how you say that you don't use the saute option since it keeps moving. I use it all the time and I don't find the rim of the pot hot. So I hold the rim if it moves too much. There are facebook groups for instant pot where people post their favorite recipes and methods. But this does require some time to learn.
Malisa says
I agree on the misleading time frames for recipes because of the time it takes to get up to pressure and do natural release if you have to. I haven't been as in-love with the IP as I wanted to be, but I'm not giving up on it yet!
I do think one thing that would redeem it for me is the delayed start feature, which I haven't tried yet. Part of the reason I don't like to use the Crockpot is because every one we've had has run hot and over cooked the meal while we are at work (and we don't have a fancy programmable one to adjust it automatically). The IP has a delayed start function so we could start the meal at like 5:15 pm and have it ready for dinner, as long as we prep ahead (which we have to do for the Crockpot anyway!
Rebecca says
But then you have meat sitting around in a pot until 5:15 which can allow bacteria to grow and smite to get sick. Maybe for vegetarian meals. Or the instant pot also has a keep warm feature instead of delayed start.
Grace says
My favorite thing to make in the instant pot are your refried beans. It takes less than an hour and if you over cook it it's no big deal because they are just mashed up anyway!
Heather says
Thank you for your review! I love my slow cooker and from the sound of it an Instant Pot wouldn't be that beneficial for me. Especially since I work full time and prefer dinner to be done when I walk in the door like with my slow cooker.
Question about the stew. Have you ever frozen a batch for later?
Amy Taylor (comment moderator) says
Hi there. You can absolutely freeze it.
VICKI J COLE says
I have always used my crockpot and I do cook alot. I bought instant pot because everyone was raving about it. I really don't care for it and I agree instructions are not complete. I didn't not realize I had to use so much liquid to keep the 'burn' light off when pressure cooking!
Stephanie says
I have to agree with you on this one. The only thing I like to cook in my OnePot is rice. Anything else I've tried hasn't turned out.
Elaine says
I have to say, I agree with you! I bought one last fall when all the hype was on the internet. I returned it within a week. I much prefer, as do you, to be able to check on my food as it is cooking and adjust seasonings, if needed. It is good to hear someone else who feels as I do. :-)
Lisa says
Well, that makes me feel better! :)
Liz says
I absolutely agree with everything you said. I had one and fiddled with it for a few months and gave up basically for all the reasons you had too. I donated it and never looked back.
Tuxy says
I use my instant pot primarily for yogurt and dry beans. I love that it can cook Senate bean soup in a little over an hour (instead of 4+), even if I don't soak the beans in advance. I have also cooked a whole chicken (saute it first in the instant pot with some oil in order to get the browned skin). I can also make broth/stock easily.
I never was any good at the slow cooker, but I seem to do much better with the instant pot. I love that it is set and forget. For broth, I always ended up doing it on the stove, but that meant spending the whole day at home to keep an eye on the stove. With the instant pot, I just fill it up and turn it on, then i can do what I need to during the day.
I have done quick release on soups. I don't do it if it's super full, but if the pot is a third full or so, I haven't had any issues.
Ashley says
I totally agree with some of your points - I love my Instantpot for some things (broth, yogurt, stews, beans (no soaking yay!!) and applesauce). But I also prefer stovetop still for other things. I don't turn to my instantpot for a large variety of items but the things I use it for are things I make on a weekly or even more basis (mainly beans and yogurt and broth) so it's totally worth letting it take up space for me :)
Emily Blevins says
Thanks for this, I've been tempted but hesitant myself. Sounds like you're not totally sold on your dismissal of the Instant Pot, I'd love a Part 2 of this post, esp. with the quick-cook of dried beans. Mine take 6 hours in the slow cooker, which starts to heat the kitchen in Tennessee summers.
Erin Wills says
I make your refried beans recipe in the Instant Pot and it works really well! I soak the beans for a few hours beforehand which I found helps. Then I put everything in, use the bean button and let it naturally release the pressure. They have turned out really well every time- I recommend you try it!
Kim says
I love making yogurt in my instant pot. I make a batch every week and it has been perfect every time. It has proven to be much more consistent that my other yogurt making methods.
Kacey says
I love my instant pot...and I encourage my friends to consider buying an electric pressure cooker. However, I give them the following advise: If I were to do it again, I wouldn't buy the Instant Pot Brand. A lot of other brands have the same features, for a significantly lower price, and larger cooking vessels. I own the IPDuo80, and I'm jealous of the larger pressure cookers my friends have. I also tell everyone who is interested in buying it not to get discouraged...this is a kitchen tool that has a huge learning curve, especially if you have already mastered your stand alone pressure cooker or rice cooker. The more I use my IP, the better things come out, and the more I enjoy using it. But there is a learning curve. Don't give up! I think you'll come to enjoy it once you play with it more.
As far as not being able to open it while cooking...you won't be able to open any pressure cooker during cooking, stovetop or electric, and that's sort of the point of it. But IP does provide a glass lid to buy (affordable) to use for other features like slow cooking, rice cooking, etc...
Lisa says
The problem with all the other electric pressure cookers is they use teflon or other non-stick coatings, none of which are very healthy and all of which eventually start flaking off into your food. Other than the Instant Pot, I have yet to find an electric pressure cooker that is just plain stainless steel.
Joan Garneau says
I don't have the Instant Pot, but I do have an electric pressure, a Fagor Lux which has all the same bells and whistles. A pressure cooker is wonderful for some things, recipes that cook with liquid. Mine and the instant pot I think, are also slow cookers if you choose that function. I like the two in one pot instead of having two appliances and I use both functions on my Lux. I cooked my corned beef brisket on the pressure cooker function and it was wonderful. To get the most use out of your Instant Pot, I would suggest a good pressure cooker cookbook. I use books by Lorna Sass and often just to get the cooking time for the food I am cooking, although I have used her books for recipes as well. Stews, long cooking meats such as pot roasts, some veggies are all good in the pressure cooker. Soups are good, but as you have found require adjusting the time for heating up the pot and for real sing the pressure, one recipe I know by heart is for Garbarge Soup. Simply toss cut up leftovers in the pot with veggies from the crisper, broth,and/or tomato juice, set cooker for 10 minutes ( of course allowing about a half hour to come up to pressure). After the cooking time allow 5 minutes natural release, and then release the rest of the pressure.
Lis says
The two best things the instant pot can do are bone broth and ribs. It will significantly cut down your time with both. Bone broth cooks for 75 minutes instead of 72 hours and comes out perfectly ever time. Also to speed up the time it takes to come to pressure put the pot on saute and put in your liquid then chop and prepair the rest of the dish. That way when you're ready to close the lid and turn it on the food is all ready really hot. This cuts the down the time it takes coming to pressure.
Jennifer says
Thanks. I was wondering about making bone broth in it. I have a different brand of pressure cooker but am going to try it next time.
Christin says
I love my Instant Pot, but probably because I have never mastered slow cooking. My reputable, higher end, wedding gift of a slow cooker has never cooked a recipe to it's suggested time. I had pretty much given up trying to use it. I have used my Instant Pot at least 1x per week since I got it for Christmas. Some items have a learning curve, but mostly things have turned out really well. One constant though, hard boiled eggs - they are amazing. It took me 2 or 3 tries to find a recipe that works for me, but now I happily make a batch every week for lunches and have not lost a single piece of egg to its shell.
Crystal says
Would you share how you do your eggs in the instant pot? Would love to try that.
Christin says
I used this guide: http://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/
I do 14 min at low pressure for hard boiled.