How to get started with an Instant Pot
December 5, 2023 11:13 PM Subscribe
Please tell me about it as though you're my nice neighbor and you happen to know a thing or two about this tool. What's a good first recipe? What should be avoided?? What are some good tips overall? What is your personal favorite thing to do with an Instant Pot?
I know this one seems easy enough to Google. But there seems to be a gulf between branded posts, straight-up ads, and SEO-heavy "blogs" that don't seem to be written by humans...and then NYT Cooking (which assumes a level of aptitude I don't feel yet) on the high end. This previous ask is great & kind of what I'm looking for (but vegetarian-oriented, and also almost seven years old).
I really just want a person to handhold me through it so I can get over that first barrier and get to enjoying my Instant Pot. Please don't direct me to any Facebook groups. But any advice or recipe from you, here on this unintimidating sensible platform, is welcome!!
I know this one seems easy enough to Google. But there seems to be a gulf between branded posts, straight-up ads, and SEO-heavy "blogs" that don't seem to be written by humans...and then NYT Cooking (which assumes a level of aptitude I don't feel yet) on the high end. This previous ask is great & kind of what I'm looking for (but vegetarian-oriented, and also almost seven years old).
I really just want a person to handhold me through it so I can get over that first barrier and get to enjoying my Instant Pot. Please don't direct me to any Facebook groups. But any advice or recipe from you, here on this unintimidating sensible platform, is welcome!!
Anything you'd use a slow cooker for, a pressure cooker will do very similarly but faster. Stews, soups, and pot roasts are an obvious use as is any kind of meat that you want to shred. They excel at easy but tasty meals - chop up some protein and veggies, add a sauce, let it do its thing for 15-30 minutes, and you've got an easy meal with the sauce infused into the protein and veggies.
They do a nice job of making a rich tomato sauce, similar to what you might get if you spent hours making it with a Dutch oven.
They make excellent soup stocks in a hurry.
You can find good recipes for risotto using them. Not quite as good as the constant hand stirred versions but way less work.
As the previous ask you linked to goes into, they can do beans a lot faster than any other method.
If yours has the sous vide feature, it's OK for the purpose but not as good or well regulated as something like an Anova. You'll get within a few degrees of your target temperature but if you're tryin for a precision temperature, like with precisely hard boiled eggs, you have a good chance of slightly missing your target. But for getting steak up to ~134 degrees and then finishing it in a skillet, you're fine unless you demand precision.
Same thing with the air fryer lid. A dedicated sous vide or air fryer will tend to be better but if you don't have either (or they're in other use), the Instant Pot makes an acceptable substitute.
Some people love fresh yoghurt from them - I've never used the feature simply because I don't eat much dairy at this point. Similarly I rarely use the steam function - I hate steamed veggies due to terrible childhood cooking, so it's only usually used for something like frozen dumplings.
They're great for bringing to potlucks. The increased flexibility from the different settings means that you can do things you can't do with a slow cooker.
What should be avoided??
I have found mine disappointing as a rice maker (other than risotto). I have a dedicated rice cooker but if I didn't, I'd rather make it on the stove than in the Instant Pot. YMMV.
If you don't want soft, squishy meat, you're better off baking or sautéing it. There's a place for both, it just depends on what the recipe/your mood calls for. Same thing with veggies in general - if you want a crisp crunch, the Instant Pot is not your friend.
Depending on your model, the sauté temperature may under or oversear your food, so you have to keep an eye on it. I wish you could dial in a temperature like many induction burners.
posted by Candleman at 12:01 AM on December 6, 2023 [4 favorites]
They do a nice job of making a rich tomato sauce, similar to what you might get if you spent hours making it with a Dutch oven.
They make excellent soup stocks in a hurry.
You can find good recipes for risotto using them. Not quite as good as the constant hand stirred versions but way less work.
As the previous ask you linked to goes into, they can do beans a lot faster than any other method.
If yours has the sous vide feature, it's OK for the purpose but not as good or well regulated as something like an Anova. You'll get within a few degrees of your target temperature but if you're tryin for a precision temperature, like with precisely hard boiled eggs, you have a good chance of slightly missing your target. But for getting steak up to ~134 degrees and then finishing it in a skillet, you're fine unless you demand precision.
Same thing with the air fryer lid. A dedicated sous vide or air fryer will tend to be better but if you don't have either (or they're in other use), the Instant Pot makes an acceptable substitute.
Some people love fresh yoghurt from them - I've never used the feature simply because I don't eat much dairy at this point. Similarly I rarely use the steam function - I hate steamed veggies due to terrible childhood cooking, so it's only usually used for something like frozen dumplings.
They're great for bringing to potlucks. The increased flexibility from the different settings means that you can do things you can't do with a slow cooker.
What should be avoided??
I have found mine disappointing as a rice maker (other than risotto). I have a dedicated rice cooker but if I didn't, I'd rather make it on the stove than in the Instant Pot. YMMV.
If you don't want soft, squishy meat, you're better off baking or sautéing it. There's a place for both, it just depends on what the recipe/your mood calls for. Same thing with veggies in general - if you want a crisp crunch, the Instant Pot is not your friend.
Depending on your model, the sauté temperature may under or oversear your food, so you have to keep an eye on it. I wish you could dial in a temperature like many induction burners.
posted by Candleman at 12:01 AM on December 6, 2023 [4 favorites]
I have this book and it helped a lot!
The Amy + Jacky website also has good tips. I learned to make rice from them (white rice: 1:1 with water, 3 mins manual, 10 minutes natural release, fluff and serve.)
posted by blnkfrnk at 12:07 AM on December 6, 2023 [7 favorites]
The Amy + Jacky website also has good tips. I learned to make rice from them (white rice: 1:1 with water, 3 mins manual, 10 minutes natural release, fluff and serve.)
posted by blnkfrnk at 12:07 AM on December 6, 2023 [7 favorites]
I’ve had mine for years, I could write so much about it. I’ve done lots of stuff in it but the things I repeatedly use it for:
Rice - I use the Amy and Jacky ratios
Beef stews and curries and soups - For cuts like chuck and short rib. My favorite is probably Taiwanese beef noodle soup. I don’t bother with sautéing anything or even chopping the beef, I just add all the aromatics, sauces, spices, etc plus a 2-3 lb rump roast or chuck steak, enough water to bring it about halfway up the pot, then cook on high pressure for 35-45 minutes depending on the size of the beef. Then let it release pressure naturally. I do similar things with other stews by doing a rough chop of aromatics like garlic, ginger, onion, etc., adding spices and salty things, then adding beef and water. It’s important to keep in mind that veggies (including onions) and meat will release a ton of water. Also I don’t notice much of a difference in sautéing ingredients beforehand so I don’t do it anymore.
Chicken stock - while I rarely cook chicken in there, I do make chicken stock a lot. I typically add a rotisserie chicken minus any string and then add some salt and whole peppercorns and then whatever aromatics I have around in big chunks, then add water to about halfway up the pot and cook at high pressure for 20 min then do a natural release. After, I sometimes hit the high sauté button with the lid uncovered to concentrate the sauce, then adjust seasoning and strain. (I find that instant pot chicken tastes really weird to me.)
Apple butter - this one is random but I love it. I don’t even use the pressure cook function anymore. I add big pieces of cored apple with the skin on, some water, and some sugar, then use sauté mode to boil (initially covered with a non IP lid). Then I’ll switch it to low sauté mode, then as that gets too hot, to high slow cook then medium slow cook uncovered until it caramelizes and thickens. I could do it all on the stove but this method lets me sit on my couch for long periods of time. My gas stove doesn’t hold a low simmer well (it’s too hot) so occasionally if I’m trying to keep something on a low simmer I’ll transfer it to the IP and cook uncovered on high or medium slow cook mode.
I often use the keep warm function for parties.
posted by loulou718 at 12:40 AM on December 6, 2023 [3 favorites]
Rice - I use the Amy and Jacky ratios
Beef stews and curries and soups - For cuts like chuck and short rib. My favorite is probably Taiwanese beef noodle soup. I don’t bother with sautéing anything or even chopping the beef, I just add all the aromatics, sauces, spices, etc plus a 2-3 lb rump roast or chuck steak, enough water to bring it about halfway up the pot, then cook on high pressure for 35-45 minutes depending on the size of the beef. Then let it release pressure naturally. I do similar things with other stews by doing a rough chop of aromatics like garlic, ginger, onion, etc., adding spices and salty things, then adding beef and water. It’s important to keep in mind that veggies (including onions) and meat will release a ton of water. Also I don’t notice much of a difference in sautéing ingredients beforehand so I don’t do it anymore.
Chicken stock - while I rarely cook chicken in there, I do make chicken stock a lot. I typically add a rotisserie chicken minus any string and then add some salt and whole peppercorns and then whatever aromatics I have around in big chunks, then add water to about halfway up the pot and cook at high pressure for 20 min then do a natural release. After, I sometimes hit the high sauté button with the lid uncovered to concentrate the sauce, then adjust seasoning and strain. (I find that instant pot chicken tastes really weird to me.)
Apple butter - this one is random but I love it. I don’t even use the pressure cook function anymore. I add big pieces of cored apple with the skin on, some water, and some sugar, then use sauté mode to boil (initially covered with a non IP lid). Then I’ll switch it to low sauté mode, then as that gets too hot, to high slow cook then medium slow cook uncovered until it caramelizes and thickens. I could do it all on the stove but this method lets me sit on my couch for long periods of time. My gas stove doesn’t hold a low simmer well (it’s too hot) so occasionally if I’m trying to keep something on a low simmer I’ll transfer it to the IP and cook uncovered on high or medium slow cook mode.
I often use the keep warm function for parties.
posted by loulou718 at 12:40 AM on December 6, 2023 [3 favorites]
This website has some really great recipes: https://www.pressurecookrecipes.com/easy-instant-pot-recipes/
posted by kinddieserzeit at 1:00 AM on December 6, 2023
posted by kinddieserzeit at 1:00 AM on December 6, 2023
Okay, so I grew up watching my grandmother use a pressure cooker and it terrified me. The Instant Pot looked like the same scary thing and it took me a while to experiment with it. That said…dried chickpeas converted me. I dump a cup of dried garbanzo beans into the pot, add water (about four times the height of the beans? ) and a couple of bay leaves, put the lid in place, and, VERY IMPORTANTLY, push the little knob on the lid away from me and into the sealed position. I push the manual button and set it for 26 minutes. Then I walk away until it’s done and the metal post on the lid drops (so I can open the lid). Then I have cooked beans for hummus and Indian food!
I also like to marinade chicken breasts and Instant Pot them. I put the rack in the pot, fill it with a little water underneath the rack, put the chicken in, lid on, push knob on lid back, set manual to 13 minutes. Quick, tender chicken perfect for taco meat.
IIRC, the author of How to Instant Pot is one of our own. It’s a helpful guide!
Basically, pick something you like to eat that usually takes a while and experiment with that one thing until you get comfortable with the process. Then add a second thing. Getting over the nervousness will open up other opportunities, but learn one thing automatically first. Dried beans are less expensive to start with than many other ingredients, and they really do well in the Instant Pot! You can do it!
posted by MonkeyToes at 1:34 AM on December 6, 2023 [6 favorites]
I also like to marinade chicken breasts and Instant Pot them. I put the rack in the pot, fill it with a little water underneath the rack, put the chicken in, lid on, push knob on lid back, set manual to 13 minutes. Quick, tender chicken perfect for taco meat.
IIRC, the author of How to Instant Pot is one of our own. It’s a helpful guide!
Basically, pick something you like to eat that usually takes a while and experiment with that one thing until you get comfortable with the process. Then add a second thing. Getting over the nervousness will open up other opportunities, but learn one thing automatically first. Dried beans are less expensive to start with than many other ingredients, and they really do well in the Instant Pot! You can do it!
posted by MonkeyToes at 1:34 AM on December 6, 2023 [6 favorites]
Hard boiled eggs, 4 minutes, quick release (turn the steam release valve to immediately let out all steam when the four minutes are up). Put the eggs on a steamer over a cup or so of water. Perfect eggs that peel perfectly. I like my eggs slightly on the under/soft side so add time for harder eggs.
Mashed potatoes, same as eggs on a steamer (though you could put them straight in the water and drain after they are cooked), peeled and halved/quartered, 8 minutes, drain water, saute function to dry them a bit, mash to your preferences plus butter salt, set to warm while serving.
I don't find that any of the preset functions work any differently than others. Theoretically a stew function will heat up slightly slower than steam or whatever but I don't find any differences. I do use the lower pressure function for rice, 12 minutes low pressure with 10 minutes of waiting after after the cook time of 12m is done (the timer counts up after the cook time counts down to 0 so when that says 10) with a ratio of 1c of any white rice to 1 1/4 - 1 1/3 c water.
Recipes from Amy and Jacky and serious eats are great. Be suspicious of the random blogs, directions can be spotty and cook times whack.
posted by RoadScholar at 4:02 AM on December 6, 2023 [2 favorites]
Mashed potatoes, same as eggs on a steamer (though you could put them straight in the water and drain after they are cooked), peeled and halved/quartered, 8 minutes, drain water, saute function to dry them a bit, mash to your preferences plus butter salt, set to warm while serving.
I don't find that any of the preset functions work any differently than others. Theoretically a stew function will heat up slightly slower than steam or whatever but I don't find any differences. I do use the lower pressure function for rice, 12 minutes low pressure with 10 minutes of waiting after after the cook time of 12m is done (the timer counts up after the cook time counts down to 0 so when that says 10) with a ratio of 1c of any white rice to 1 1/4 - 1 1/3 c water.
Recipes from Amy and Jacky and serious eats are great. Be suspicious of the random blogs, directions can be spotty and cook times whack.
posted by RoadScholar at 4:02 AM on December 6, 2023 [2 favorites]
Don't try and use it as a slow cooker, it only heats from the bottom and doesn't work well. Theres also some delayed start timers that could easily give you food poisoning so be smart food safety wise. Temp all your results, dont let things sit in the danger zone, etc.
Its wet heat, so always keep that in mind when picking recipes. Soups stews, some meats excel.
I have never gotten a satisfactory rice result, despite trying several methods.
It heats from the bottom, and you may get the dreaded 'burn' notice and it stops cooking if meat or other solids stick to the bottom causing temperature to rise too high without liquid to moderate the temp, so carefully stacking things so theres always liquid below or using the trivet can help. Sometimes recipes take this into consideration, sometimes they don't.
Theres some intro terminology to learn, natural vs quick release that make giant time and results differences.
Cooking time doesn't take into consideration the time to come to pressure or come down from pressure which can be significant if you have a lot of liquid/ thermal mass.
I use mine mainly for a few esoteric tasks, corn on the cob comes out great. 3/4 cup of water, zero minutes, quick release, the time to come to pressure cooks the corn. Corned beef works great, although can get fiddly with adding the vegetables at the end.
Vegetables, pasta can easily overcook due to the elevated heat and pressure. So frequently may have to be added later.
Frozen chicken will cook quickly without prior defrosting, not always the best results texture wise but can be a last minute quick meal.
posted by TheAdamist at 4:10 AM on December 6, 2023 [3 favorites]
Its wet heat, so always keep that in mind when picking recipes. Soups stews, some meats excel.
I have never gotten a satisfactory rice result, despite trying several methods.
It heats from the bottom, and you may get the dreaded 'burn' notice and it stops cooking if meat or other solids stick to the bottom causing temperature to rise too high without liquid to moderate the temp, so carefully stacking things so theres always liquid below or using the trivet can help. Sometimes recipes take this into consideration, sometimes they don't.
Theres some intro terminology to learn, natural vs quick release that make giant time and results differences.
Cooking time doesn't take into consideration the time to come to pressure or come down from pressure which can be significant if you have a lot of liquid/ thermal mass.
I use mine mainly for a few esoteric tasks, corn on the cob comes out great. 3/4 cup of water, zero minutes, quick release, the time to come to pressure cooks the corn. Corned beef works great, although can get fiddly with adding the vegetables at the end.
Vegetables, pasta can easily overcook due to the elevated heat and pressure. So frequently may have to be added later.
Frozen chicken will cook quickly without prior defrosting, not always the best results texture wise but can be a last minute quick meal.
posted by TheAdamist at 4:10 AM on December 6, 2023 [3 favorites]
My favorite thing to make is dried beans or chickpeas that can then be used in other recipes. Hard-boiled eggs are so easy in it too. In my household we also make quick lazy versions of saag paneer or chicken tikka masala in the instant pot with some regularity. I do avoid pressure cooking non-root vegetables as it’s really easy to overcook them. Careful not to burn yourself when quick releasing pressure—I always use a wooden spoon.
posted by music for skeletons at 4:53 AM on December 6, 2023
posted by music for skeletons at 4:53 AM on December 6, 2023
Nthing Amy+Jacky recipes. I've stopped using other random sites. Serious Eats has a beef stew recipe I like too.
I taped up the grid sheet of cooking times that came with my instant pot on the inside of my cabinet door. I use it for beans. I love the IP for beans.
I use the Rice function at least weekly (1:1 white rice to water, hit the Rice button, turn off Warm function)
Also agree with not using it as a slow cooker - I haven't had good results.
posted by paradeofblimps at 5:15 AM on December 6, 2023
I taped up the grid sheet of cooking times that came with my instant pot on the inside of my cabinet door. I use it for beans. I love the IP for beans.
I use the Rice function at least weekly (1:1 white rice to water, hit the Rice button, turn off Warm function)
Also agree with not using it as a slow cooker - I haven't had good results.
posted by paradeofblimps at 5:15 AM on December 6, 2023
Love the instant pot but I'm going to make a mild anti-suggestions. Making yogurt is very easy but not really worth it.
It's not really better than store bought plain yogurt and means buying and transporting a gallon of milk. And it will pick up flavors from the instant pot.
It's a fun thing to do once or twice (while the silicon gasket is new-ish) but it's something to do because it's a fun project rather than because it makes a better or cheaper product. YMMV naturally.
posted by jclarkin at 5:39 AM on December 6, 2023
It's not really better than store bought plain yogurt and means buying and transporting a gallon of milk. And it will pick up flavors from the instant pot.
It's a fun thing to do once or twice (while the silicon gasket is new-ish) but it's something to do because it's a fun project rather than because it makes a better or cheaper product. YMMV naturally.
posted by jclarkin at 5:39 AM on December 6, 2023
Imagine: it's a weeknight. You've got chicken thighs and the usual supplies. You're like, I want Chinese food, no I mean the kind from the mall food court, this is not an authentic craving it is just a soul craving for a very specific kind of fake delicious cuisine. Boom: Honey Garlic Chicken, and not only is it better than it has a right to be, it's more flavorful than Mall Panda but still perfectly scratches that itch. I like mine with steamed broccoli.
That entire website is my first stop if I'm looking for something. The recipes are well-tested and explained in the right amount of detail. I use this pumpkin soup as a jumping-off point. They've got a really solid well-explained methodology for prepping chicken breasts from frozen - I do this a lot for chicken salad or chicken taco filling.
I actually think it's fine as a slow-cooker, but I mostly use the "slow cook" function to get a low simmer that is a little bit lower than the lowest Saute setting (which I find will still blorp and spit and maybe scorch on the bottom, depending on viscosity).
I rarely make yogurt-yogurt, but I do use this two-in-one labneh and greek yogurt method. It is trivial to buy an extra silicone ring to use only for this kind of thing, so it doesn't pick up curry or tomato smell. I also make soft/farmer's cheese (easily done on stovetop but I use the yogurt boil function and it works like a charm), and you can make your own cream cheese with sort of a short yogurt cycle.
The one thing that absolutely blew me away early on with the instant pot was beans. I make a quick stock (using frozen chicken wings, at Kenji Lopez-Alt's advice), strain it, and put it right back in the pot with a fresh batch of aromatics for beans that are from an entirely different planet than what comes out of a can, with a cooking broth so good you could just sit down and eat beans and broth and be happy. I personally do not need my beans to be perfect and whole, so I never bother with the more delicate soaking methods. I think it's also a great way to get used to your Instant Pot for under $10 in supplies that'll make a couple half-pound batches of beans, and it's very hard to screw it up so badly it can't be eaten.
posted by Lyn Never at 5:52 AM on December 6, 2023 [1 favorite]
That entire website is my first stop if I'm looking for something. The recipes are well-tested and explained in the right amount of detail. I use this pumpkin soup as a jumping-off point. They've got a really solid well-explained methodology for prepping chicken breasts from frozen - I do this a lot for chicken salad or chicken taco filling.
I actually think it's fine as a slow-cooker, but I mostly use the "slow cook" function to get a low simmer that is a little bit lower than the lowest Saute setting (which I find will still blorp and spit and maybe scorch on the bottom, depending on viscosity).
I rarely make yogurt-yogurt, but I do use this two-in-one labneh and greek yogurt method. It is trivial to buy an extra silicone ring to use only for this kind of thing, so it doesn't pick up curry or tomato smell. I also make soft/farmer's cheese (easily done on stovetop but I use the yogurt boil function and it works like a charm), and you can make your own cream cheese with sort of a short yogurt cycle.
The one thing that absolutely blew me away early on with the instant pot was beans. I make a quick stock (using frozen chicken wings, at Kenji Lopez-Alt's advice), strain it, and put it right back in the pot with a fresh batch of aromatics for beans that are from an entirely different planet than what comes out of a can, with a cooking broth so good you could just sit down and eat beans and broth and be happy. I personally do not need my beans to be perfect and whole, so I never bother with the more delicate soaking methods. I think it's also a great way to get used to your Instant Pot for under $10 in supplies that'll make a couple half-pound batches of beans, and it's very hard to screw it up so badly it can't be eaten.
posted by Lyn Never at 5:52 AM on December 6, 2023 [1 favorite]
In my experience the more watery the recipe the better it works for instant pot - a good first time recipe would be any soup or stew.
Beans and stock (using my veggie scraps and leftover bones) are my most common uses of mine however.
I do find that recipes that have you use the saute function and then pressure cook will sometimes cause the pressure cooker to stop and have a "burn" error, if there's any fond left on the bottom of the pot because it reads as not having enough moisture for the pressure cook. If I want to brown meat and then pressure cooker, I usually brown in on the stove or the outdoor grill (even though that means a bit more washing up).
If you have a smoker, one of my favourite things to do is smoke any kind of braising meat cut on a low temperature for an hour or two just to absorb as much smoke flavour as possible and then braise it in the Instant Pot using the generic pressure cook setting for 30 minutes. It is amazing. Add in some onions and chilis and spices like cumin and coriander with the smoked meat and just enough water to cover and then shread the meat after it's done. Absolutely delicious smoky taco filling.
posted by Kurichina at 6:44 AM on December 6, 2023
Beans and stock (using my veggie scraps and leftover bones) are my most common uses of mine however.
I do find that recipes that have you use the saute function and then pressure cook will sometimes cause the pressure cooker to stop and have a "burn" error, if there's any fond left on the bottom of the pot because it reads as not having enough moisture for the pressure cook. If I want to brown meat and then pressure cooker, I usually brown in on the stove or the outdoor grill (even though that means a bit more washing up).
If you have a smoker, one of my favourite things to do is smoke any kind of braising meat cut on a low temperature for an hour or two just to absorb as much smoke flavour as possible and then braise it in the Instant Pot using the generic pressure cook setting for 30 minutes. It is amazing. Add in some onions and chilis and spices like cumin and coriander with the smoked meat and just enough water to cover and then shread the meat after it's done. Absolutely delicious smoky taco filling.
posted by Kurichina at 6:44 AM on December 6, 2023
That “max fill” line is 100% serious. I overfilled my Instant Pot a little while making applesauce and then had to clean hot apple ooze off of everything near the pot when it all came through the condensation hole in the back.
posted by corey flood at 7:29 AM on December 6, 2023 [3 favorites]
posted by corey flood at 7:29 AM on December 6, 2023 [3 favorites]
I wrote a book that comes at the Instant Pot from what sounds like the perspective you seek. It's called How to Instant Pot (also recommended above). If you message me, I can have the publisher send you a copy.
posted by fruitslinger at 7:32 AM on December 6, 2023 [16 favorites]
posted by fruitslinger at 7:32 AM on December 6, 2023 [16 favorites]
Simple things I do often in the Instant Pot:
1: Chicken legs straight from the freezer. Put in 1 cup of water, the trivet that came with the pot, and 1-2 frozen chicken legs. Add some seasoning (salt, pepper, paprika are great for a basic approach, but use any flavour profile you like.) Set to manual HIGH for 30 minutes, then allow natural release. You can crisp up the chicken on top of the stove or under the broiler. The broth you create is UNREAL and makes a great base for rice or bulgur the next day.
2: No rules stock. Sometimes I have a bunch of chicken bones, and sometimes I have a mix of chicken, beef, lamb, pork, etc. Dump the bones in the pot, add 1 cup of some aromatics (onion, leek greens, celery, and/or carrot), and pour in water TO THE FILL LINE AND NO HIGHER. Set to high for 90 minutes, use quick release or natural release (doesn't matter), then drain out the stock once through a standard colander to get the obvious bones and veg out, then through a fine mesh sieve (or a standard colander with cheesecloth) to get out the tiny bits. You can use the stock in this state, or you can simmer it further in the cleaned-out IP or on top of the stove if you want something more concentrated.
3: This beef stew OMG: You can substitute to some degree (I chop regular onions because I don't have pearl onions), but this is guaranteed perfect stew every time. If you want a thicker stew, you can use an immersion blender to puree some of the cooked vegetables and/or use a flour or cornstarch slurry.
posted by maudlin at 7:43 AM on December 6, 2023 [1 favorite]
1: Chicken legs straight from the freezer. Put in 1 cup of water, the trivet that came with the pot, and 1-2 frozen chicken legs. Add some seasoning (salt, pepper, paprika are great for a basic approach, but use any flavour profile you like.) Set to manual HIGH for 30 minutes, then allow natural release. You can crisp up the chicken on top of the stove or under the broiler. The broth you create is UNREAL and makes a great base for rice or bulgur the next day.
2: No rules stock. Sometimes I have a bunch of chicken bones, and sometimes I have a mix of chicken, beef, lamb, pork, etc. Dump the bones in the pot, add 1 cup of some aromatics (onion, leek greens, celery, and/or carrot), and pour in water TO THE FILL LINE AND NO HIGHER. Set to high for 90 minutes, use quick release or natural release (doesn't matter), then drain out the stock once through a standard colander to get the obvious bones and veg out, then through a fine mesh sieve (or a standard colander with cheesecloth) to get out the tiny bits. You can use the stock in this state, or you can simmer it further in the cleaned-out IP or on top of the stove if you want something more concentrated.
3: This beef stew OMG: You can substitute to some degree (I chop regular onions because I don't have pearl onions), but this is guaranteed perfect stew every time. If you want a thicker stew, you can use an immersion blender to puree some of the cooked vegetables and/or use a flour or cornstarch slurry.
posted by maudlin at 7:43 AM on December 6, 2023 [1 favorite]
My main use is to cook beans without pre-soaking them. The Instant pot is a godsend for that purpose alone.
posted by number9dream at 7:50 AM on December 6, 2023
posted by number9dream at 7:50 AM on December 6, 2023
(Missed the edit window: if you have fresh chicken legs, reduce the cooking time to 20 minutes).
posted by maudlin at 7:51 AM on December 6, 2023
posted by maudlin at 7:51 AM on December 6, 2023
The gasket does tend to take on flavors, especially if you cook spicy things. I recommend getting a set of these color-coded gaskets, to swap out if you like making mellow-flavored things like yogurt/plain rice, and also spicy stews.
posted by dr. boludo at 7:52 AM on December 6, 2023 [1 favorite]
posted by dr. boludo at 7:52 AM on December 6, 2023 [1 favorite]
I don't use mine as much as I should but I do regularly make large batches of brown rice (using the aforementioned Amy and Jacky site's recipe). I also really like this black beans recipe.
posted by synecdoche at 9:11 AM on December 6, 2023
posted by synecdoche at 9:11 AM on December 6, 2023
Cooking time doesn't take into consideration the time to come to pressure or come down from pressure which can be significant if you have a lot of liquid/ thermal mass.
Just wanted to highlight this from TheAdamist above, it's really important to know if you're constrained on time. I make a ham and bean soup which has both Instant Pot and slow cooker versions. The slow cooker version goes for 5 to 7 hours. The Instant Pot version specifies 35 minutes of cook time, but once you add the time to get up to pressure and come back down, it's easily an hour or more.
posted by sigmagalator at 9:26 AM on December 6, 2023 [2 favorites]
Just wanted to highlight this from TheAdamist above, it's really important to know if you're constrained on time. I make a ham and bean soup which has both Instant Pot and slow cooker versions. The slow cooker version goes for 5 to 7 hours. The Instant Pot version specifies 35 minutes of cook time, but once you add the time to get up to pressure and come back down, it's easily an hour or more.
posted by sigmagalator at 9:26 AM on December 6, 2023 [2 favorites]
Mine is almost exclusively used to make stock that doesn't smell like stock for the hours that it simmers, thus preserving my marriage.
It's great for cooking a chicken from frozen, if you're in a hurry, which can then be crisped up in the oven once it's done.
posted by Kreiger at 10:00 AM on December 6, 2023
It's great for cooking a chicken from frozen, if you're in a hurry, which can then be crisped up in the oven once it's done.
posted by Kreiger at 10:00 AM on December 6, 2023
We're yogurt and rice makers, for sure. Hard "boiled" eggs are also in regular rotation.
We also regularly make Kalua Pork and cabbage (which, minus the cabbage would work well as a generic shredded pork). We used to do taco chicken (chicken breast plus salsa) a lot, until our kid decided he didn't like tacos or enchilada bake.
Also shoyu chicken, which is our other big group go-to. We tend to use recipes from Rich Lum.
posted by DebetEsse at 10:26 AM on December 6, 2023
We also regularly make Kalua Pork and cabbage (which, minus the cabbage would work well as a generic shredded pork). We used to do taco chicken (chicken breast plus salsa) a lot, until our kid decided he didn't like tacos or enchilada bake.
Also shoyu chicken, which is our other big group go-to. We tend to use recipes from Rich Lum.
posted by DebetEsse at 10:26 AM on December 6, 2023
A ton of great advice in here. I don't often cook from recipes, so getting used to the Instant Pot was a big change for me. I started by making a few recipes my friends liked and then learned how to improvise from there.
My favorites are mushroom risotto and butter chicken. Oh, and these carnitas, I crisp them up in a hot cast iron pan afterwards.
I also fix a lot of dry beans and make stock with my Instant Pot.
posted by advicepig at 11:34 AM on December 6, 2023 [1 favorite]
My favorites are mushroom risotto and butter chicken. Oh, and these carnitas, I crisp them up in a hot cast iron pan afterwards.
I also fix a lot of dry beans and make stock with my Instant Pot.
posted by advicepig at 11:34 AM on December 6, 2023 [1 favorite]
Weirdly, I have rarely had an issue with white rice in our Instant Pot. We buy a big (like, 5 pound) bag of the Carolina parboiled rice, put it in the IP at a 1:1 ratio, usually tossing in a tablespoon of butter. Mix it up well so all the rice is under the surface of the water. 5 minute cook and 10 minutes natural release, hit the power button immediately, and the rice is nice and fluffy. I usually pop the top, put on a potholder, hold the liner in place while I use a big spoon to fluff it, and serve. This has worked for most foods.
We also make some of the prepared rices in it. For a Zateran's (we use the cilantro lime or yellow rice as a sign with Mexican-themed stuff), put in 1 1/4 cup of water per 7 oz box of rice, cook as above.
posted by mephron at 11:46 AM on December 6, 2023
We also make some of the prepared rices in it. For a Zateran's (we use the cilantro lime or yellow rice as a sign with Mexican-themed stuff), put in 1 1/4 cup of water per 7 oz box of rice, cook as above.
posted by mephron at 11:46 AM on December 6, 2023
This serious eats recipe is the thing I use to convince friends to use their instant pots. It's literally 4 potatoes chopped, 4 tomatoes chopped, 1 chopped onion, 4 chicken legs and 4 chicken thighs, a bay leaf and salt and pepper. You just throw that stuff in the instant pot for 25 minutes and it's unbelievable.
posted by sleeping bear at 12:20 PM on December 6, 2023 [3 favorites]
posted by sleeping bear at 12:20 PM on December 6, 2023 [3 favorites]
I am bookmarking this thread to come back and make other things! We have used ours a ton. Took the last one on a 8,000 mile road trip, and it was basically a kitchen replacement.
Some people have mentioned it takes a while to get the pot up to pressure - that's totally true. This particularly matters with the amount of liquid - if you budget for about 15 minutes to pressure for 1/4 full and 40 minutes to pressure for 3/4 full, that's a good guide.
I like doing old fashioned oatmeal (or steel cut oatmeal) in it because I can set it all up, take a shower, get ready for work, and it's done.
It performs wonderfully with pork, particularly stuff like pulled pork that needs long cook times. I have had haphazard results with chicken and fish, although all soups and stocks are fantastic in the instantpot. Beef requires you to do a good job of searing the meat first - if you do that, your meat related dishes should come out incredible. If not, they can be quite tough.
The saute function is handy. It's also what I use for boiling water when on a road trip.
Have fun with it, it's a great product!
posted by Happydaz at 2:32 PM on December 6, 2023
Some people have mentioned it takes a while to get the pot up to pressure - that's totally true. This particularly matters with the amount of liquid - if you budget for about 15 minutes to pressure for 1/4 full and 40 minutes to pressure for 3/4 full, that's a good guide.
I like doing old fashioned oatmeal (or steel cut oatmeal) in it because I can set it all up, take a shower, get ready for work, and it's done.
It performs wonderfully with pork, particularly stuff like pulled pork that needs long cook times. I have had haphazard results with chicken and fish, although all soups and stocks are fantastic in the instantpot. Beef requires you to do a good job of searing the meat first - if you do that, your meat related dishes should come out incredible. If not, they can be quite tough.
The saute function is handy. It's also what I use for boiling water when on a road trip.
Have fun with it, it's a great product!
posted by Happydaz at 2:32 PM on December 6, 2023
I make yogurt in mine every couple of weeks. I use milk only from a local organic dairy and cannot get comparable quality yogurt at the store. Also, my spouse is lactose intolerant, so it helps me use up a 1/2 gallon before it goes bad. I also think it just tastes better than grocery store yogurt that tends to have starches, guar gum, sweeteners, etc. added. That said, I don't really use the InstantPot for anything strongly flavored, so it doesn't mess with the yogurt flavor.
Otherwise, I use it for rice and risotto and sometimes beans and that's about it. We don't eat meat so the benefit others get from stews isn't really there.
posted by hydropsyche at 3:14 PM on December 6, 2023
Otherwise, I use it for rice and risotto and sometimes beans and that's about it. We don't eat meat so the benefit others get from stews isn't really there.
posted by hydropsyche at 3:14 PM on December 6, 2023
Urvashi Pitre's Instant Pot Butter Chicken
Fast, filling, delicious. Easy to make dairy free. If you like it, Pitre has an excellent book with more recipes!
posted by lloquat at 10:28 PM on December 6, 2023 [2 favorites]
Fast, filling, delicious. Easy to make dairy free. If you like it, Pitre has an excellent book with more recipes!
posted by lloquat at 10:28 PM on December 6, 2023 [2 favorites]
As a general way of thinking about it, I never use my IP to make a meal—I use it to make the components of a meal. I don’t use it to make soup, but I will use it to make vegetable stock and to get dried beans most of the way done. I use it to make seitan, which I then add to other recipes. I use it to make risotto and polenta, which I then combine with sautéed veggies, etc. And people aren’t kidding about the perfect hard-boiled eggs!
I’ve not been happy with most of the full-meal recipes I have tried in the IP. I prefer the space and flexibility of cooking a soup on the stove, for example, because I like tossing things in that have variable cooking times and because in the IP vegetables can get kind of obliterated. But as a tool for making single things, I find it absolutely essential and use it many times a week.
posted by CtrlAltDelete at 7:46 AM on December 7, 2023
I’ve not been happy with most of the full-meal recipes I have tried in the IP. I prefer the space and flexibility of cooking a soup on the stove, for example, because I like tossing things in that have variable cooking times and because in the IP vegetables can get kind of obliterated. But as a tool for making single things, I find it absolutely essential and use it many times a week.
posted by CtrlAltDelete at 7:46 AM on December 7, 2023
I use mine as a rice cooker mostly, but two other simple things I really like it for:
beets - quarter them if they're big, then cook for 20 minutes
potatoes and eggs - they take the same amount of time if the potatoes are in chunks, so I cut them into, I guess, 1 1/2 or 2 inch chunks? and put them on the steamer rack that comes with the Instant Pot, then put 6-10 eggs on top of them, and cook for 5 minutes, then "natural release" for 5 minutes (just let the pot sit for 5 minutes after the 5 minutes of cooking is over). I end up with the makings for a great salad nicoise.
posted by kristi at 8:19 AM on December 7, 2023
beets - quarter them if they're big, then cook for 20 minutes
potatoes and eggs - they take the same amount of time if the potatoes are in chunks, so I cut them into, I guess, 1 1/2 or 2 inch chunks? and put them on the steamer rack that comes with the Instant Pot, then put 6-10 eggs on top of them, and cook for 5 minutes, then "natural release" for 5 minutes (just let the pot sit for 5 minutes after the 5 minutes of cooking is over). I end up with the makings for a great salad nicoise.
posted by kristi at 8:19 AM on December 7, 2023
Out instant pot gets used for these things routinely:
posted by plinth at 8:26 AM on December 7, 2023 [1 favorite]
- Yogurt - this is so easy to do and is cheaper than buying an equivalent amount of yogurt
- Stew - especially boeuf bourguignon and estofado - but I brown the beef in a large frying pan since I can do larger batches
- Chili
- Cooking beans
- Stock
posted by plinth at 8:26 AM on December 7, 2023 [1 favorite]
I've had good luck using the IP as a slow cooker, but only while using an extra accessory I purchased--the official IP glass slow cooker lid. It's also important to understand how the settings correspond--Keep Warm is "Low," Low is "Normal," and High is "High."
posted by MagnificentVacuum at 9:49 PM on December 7, 2023 [1 favorite]
posted by MagnificentVacuum at 9:49 PM on December 7, 2023 [1 favorite]
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posted by mezzanayne at 11:48 PM on December 5, 2023 [11 favorites]