So maybe you should try. This one is really nice
People use instant pots to cook (steam, i guess) cheese cake, and you can do the same in a pressure cooker. I‘ve not done this, yet.[/QUOTE]
You do what to your employees?
You probably meant "stuff" but the other?
PS re quoting problems: Just click "quote" in a message and don't go near that part of the text, just write your things underneath and it will look all nicely quoted.
Just ordered an Instant pot Duo from Amazon... looking forward to trying all the cool and (relatively) low-maintenance recipes!
This is a good question. For many dishes, an Instant Pot (or similar) doesn't save a lot of time. The classic case is boiling eggs. The Facebook groups are full of excitable IP owners explaining how they've managed to boil eggs in their Instant Pot but this takes at least 15 minutes (5 mins to pressurise, 5 to cook, 5 to cool before release), so there is no time saving whatsoever. What the enthusiasts say is that when they cook their eggs this way and cool them quickly in iced water, the eggs are much easier to peel. Apparently this is a problem in the US with eggs boiled in a saucepan, so perhaps US eggs are different from most European ones? Maybe something to do with battery hens?
Anyway, so for stuff like that there is no time-saving at all. For me, where the IP and other pressure cookers come into their own is in cooking stews, curries, Bolognese-type sauces... things that I used to stick in the slow cooker and cook for several hours. These can be done in 15 or 20 minutes with an IP. Yes, you still have to wait for the pot to pressurise, cook and cool down, all of which takes about 40 or 45 mins but still, that saves a lot of time. As for cooking quality, I've been very happy with dishes like this which seem to come out even richer and more intensely flavoured than usual.
The IP hasn't changed my life (as a lot of Facebook IP members effusively claim), and inevitably I don't use it half as much as I thought I might, but I'd still recommend it (or one of the rivals which are probably just as good) as an option. Main downside is that it's bulky and hard to store out of the way in my small kitchen.
LOL, as to the eggs, yes they are easier to peal if cooled down quickly in iced water - which I was taught to do under the tap at the age of .... 7?
Anyway, back then I decided against buying a pressure cooker, simply because I realized I won't use it much plus for all the reasons you listed. Plus I like to glimpse at my food every now and then
It's obviously a useful thing, where I grew up it was used every day but it's not for me.
Wow, I would never think to cook boiled eggs in an IP. I simply have a cheap egg boiler that takes 6 eggs like this one https://www.amazon.co.uk/Andrew-Jame...=ARMMSTNREKUG7 and I fail to see why you would use something as large and unwieldy as an IP to do such a basic thing. As for peeling, simply put the cooked eggs into warm water for 5 mins and that fixes it.
I am looking forward to curries, stews, chillis etc etc... I'm very interested to see how pressure cooking compares to slow cooking. However, just having a smart gaget capable of delaying and controlling cooking times will already be a huge upgrade to my "dumb" but beloved and reliable slow cooker.
Wifey got me one for Christmas and we used it almost every day for the first few weeks. Great for lentils/beans/chickpeas.
Gifted with the IP, were two cookbooks that I would recommend. The recipes come with step by step instructions about which buttons to push.
https://www.amazon.de/Complete-India...nstant+pot+Ram
and
https://www.amazon.de/Instant-Pot-Bi...ible+weinstein
Agreed, but you should hear the Americans rave about their boiled eggs on Facebook. Actually, there is one very good reason for boiling eggs in the IP -- to help learn how it works. I boiled a couple of eggs twice when I first got the pot just to see the difference when I varied the times. So on that front it's worth doing, but not as a regular thing.
A couple of tips --
-- Be prepared to not get it right first time. In particular, learn the difference between quick and slow pressure release. Slow is advised for meats and stews etc. Quick for vegetables. If you slow-release veg or pasta they get mushy as the food continues to cook through the release period.
-- Make sure there's enough liquid in with your food. If there's not enough the pot won't pressurise and you'll get an error.
-- Although I've been chuckling at the Facebook groups, they are a very good source of information for recipes and asking why something hasn't worked out. You don't get a lot of detailed guidance / recipes with the pot itself so you do need other sources of info.
I second the liquid part... we have had a couple of recipes self cancel due to lack of liquid. Takes some getting used to.
Also, FB IP groups have been helpful for me. This is the one I am on: https://www.facebook.com/groups/InstantPotCommunity/
This may not be news to anyone, but I just learned there are TWO apps for the Instant Pot. The one with the RED logo has just been updated with 1000 new recipes (so I am told). The Blue logo app works for the Bluetooth version of the IP, so I have not used this one. For both iPhone and Android, but no desktop version.
I'm just waiting for the app that makes eating the meals unnecessary
Sorry I have given up
I bought a tempered glass lid from Amazon along with the silicone lid and an extra silicone sealing ring. Saw there are some good multi-tier steamer options too so will check them out. Should receive the IP today hopefully, looking forward to testing one of the gazillion delicious-looking recipes I've seen!
Well I thought at first it was a grass ( pot ) thread
You are truly a comedic genius... we are laughing with you. Honest.
Thanks, just got these as Easter present, very nice books, very interesting recipes.
Just ordered an Instant Pot Duo today from Amazon UK (for my cousin in CH), so looks like they are in stock, at least for a while. I tried over the last three weeks and no luck!
I am all for a good cook book, but in this case I don't see any need for recipe books at all when there are so many amazing resources online dedicated to the IP...
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Recipe sites:
https://www.pressurecookrecipes.com/
https://healthyinstantpotrecipes.com/
https://recipes.instantpot.com/
https://www.allrecipes.com/recipes/2...r/instant-pot/
https://myheavenlyrecipes.com/?s=instant+pot
Facebook group:
https://www.facebook.com/groups/1213221555427266/
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I have so far made 2 dishes, a one-pot bolognaise ( https://healthyinstantpotrecipes.com...xIBVQrRKNRGcPA ) and a thai red curry and they were both absolutely delicious. I never imagined such low effort (by normal standards) cooking could taste so damn good.
The Thai red curry is especially amazing when using Tuna as it means the meat goes far and as it is pre-cooked it also needs minimal cooking time!
The recipe I did was:
Curry paste
1 large onion or 2 small onions (cut into chunks so it goes in the blender) 4-6 cloves garlic depending on how garlicky you like it 4-8 red or green chillis depending how hot you like it 1/2 of a large red bell pepper 1 inch ginger 1 small lime (squeezed) 1/2 tsp salt 1tsp coarse black pepper 2tsp fish sauce 1tsp lemongrass powder or fresh lemongrass (optional as it's quite hard to get)
Meat:
1 tin of tuna
Vegetables:
Frozen Thai vegetables from Coop (this works extremely well, trust me)
Sauce:
350ml coconut milk (I use the light one from Coop and find that any more than 350ml makes the sauce too pale and watery).
Accompaniment:
Quick cook wheat noodles (125g per person should be enough)
1. Put all of the "Curry Paste" ingredients in a blender and whizz them until it's a paste. Set the IP to Saute on high heat and let it warm up for 10 mins. Add some oil and the blended paste and give it a fry for 5 mins or so, stirring constantly so nothing burns.
2. Add the tuna to the curry paste and fry for another 5 mins.
NOW TURN OFF THE SAUTE MODE
3. Add the 350ml coconut milk and mix it in evenly.
4. Add round 300g or so of frozen thai veg and stir it in evenly so the sauce covers it.
5. Set to cook on manual high pressure for 5 mins (remember this time that you enter never includes the time it takes the pot to reach pressure and annoyingly you never see how much time is left either), then when it is finished and bleeps, fast-release the pressure FULLY first and then loosen the lid to let out the heat and allow it to go into keep warm mode while you finish preparing some noodles (or rice if you prefer) separately.
That is it, absolutely delicious Thai curry with minimum effort that tastes really fresh... the frozen veg was even surprisingly crunchy! I'm eating the second half of it very shortly...
Also I will do a separate post to tell you guys what I have purchased for my IP (6L version) so far... in order of what I consider a priority!
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1. 2x Ceramic Cooking Pots (one at least is essential if you want easy cleanup and one spare for cooking 2 dishes, but with the combined postage costs I decided it was worth buying 2x and then I also don't have to use the stainless steel one which stuff sticks to) - delivered to CH - https://www.ebay.co.uk/itm/Genuine-I...72.m2749.l2649
2. Tempered Glass Lid (this is essential for slow cooking) - delivered to UK - https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1
3. Steamer Set (2 parts with good space inside) - delivered to CH - https://www.amazon.de/gp/product/B07...?ie=UTF8&psc=1
4. 7" Springform Non-Stick Round Cake Tin (for cheesecakes, desserts, even lasagnes etc) - delivered to CH - https://www.ebay.co.uk/itm/NEW-NON-S...72.m2749.l2649
5. Perforated Steel Basket (really good for stocks etc so you can remove it and leave only clear liquid inside) - delivered to CH - https://www.amazon.de/gp/product/B07...?ie=UTF8&psc=1
6. Instant Pot Silicone Cover (for storing stuff in the fridge in the pot if needed) - delivered to UK - https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1
7. Replacement Silicone Sealing Ring (apparently they start to smell/deteriorate after a while) - delivered to UK - https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1 [/LIST]
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How you get all of that stuff to Switzerland may be a little trial and error but some things I had to get my family in the UK to forward on to me. However, maybe I missed some other seller/store options that ship to CH so just do your own research and see what you can find.
I know the above seems like a lot but if you really want to make full use of its capabilities then it is worth the investment. Plus, the Instant Pot is not so pricey to start with for how good it is.
Well, I seem to be using my IP to cook meals that I would normally only be doing on the weekend due to time/effort restrictions on work nights. Chop/blend and saute the veg, throw in whatever spices you want along with the liquid and then just fire and forget until it bleeps. Clean up is ridiculously easy too.
I would really like a mini 3L version to use as a rice cooker and for singe person portions... I hope they bring it to Europe!