Post by nybirder on Apr 22, 2018 8:31:04 GMT -5
I finally got around to getting my Instant Pot out of the box and taking it on its maiden run. I've used pressure cookers for a long time so the concept didn't bother me. It was figuring out the correct buttons to push that did!
One thing to consider about the IP--it cooks at a slightly lower temperature than stovetop pots. Therefore, if you want to convert a recipe that is written for a stovetop, there is a simple formula for changing the cook time. That's good to know since I have several excellent cookbooks using stove-top pressure cookers.
"You can make any regular pressure cooker recipe in your Instant Pot by using the 'manual or pressure cook' mode and adding 15 percent more cooking time. For example, if a recipe says it takes 10 minutes, you'll want to cook it for 11 to 12 minutes instead. This is because most pressure cookers operate with 15 psi, but the Instant Pot operates at 11.6 psi." (www.thekitchn.com/50-recipes-that-you-can-make-in-your-instant-pot-233637)
If you live in higher elevations where you have to adjust cooking times, I believe that the Instant Pot automatically adjusts to the elevation.
The Instant Pot Duo 6-quart 7-1 that I own is the most common size that people buy. There is a 3-quart mini which I think would be for someone with limited space. Since you can't fill the pot more than half for some things or more than 2/3 for others, that size can be limiting. You can cook smaller portions in a bigger pot using PIP (more on that below.) There is also an 8-quart for larger families.
It is a Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. You can brown your meat in the pot on Sauté and cook in the same pot--either on Pressure or Slow cooker. I have seen recipes where people are using the Yogurt setting to make ricotta, mozzarella, and skyre, too. Using pots and dishes set inside the cooker on a trivet, you can cook cheesecakes and cakes and even more than one food at a time, stacked on top of each other. This is called PIP cooking (pot-in-pot) and allows you to make things like smothered cube steak and mashed potatoes at the same time. As long as each ingredient cooks at the same time, PIP works.
I'm sure I've missed something but there is a whole lot out there on the internet about this appliance--some people have gotten obsessive about it. It is so quiet that I had to stand next to it to hear if it was steaming on pressure. The only way I was sure was to look at the digital panel and at the pin that rises when it is cooking. No more listening for clattering from the pot on the stove and running to turn down the flame--or up if steam stops escaping. The pot takes care of that for you.
Now, about my rib experience. I took the silver skin off of the back of a 1/3 rack of baby back ribs and rubbed them with a commercial rub. I had just received a free box from Penzey's which had their Galena St. Rub in it so I used that.
I put the rack that comes with the pot inside and poured in a cup of cool water. You have to have at least 1 cup of liquid for steam to be generated for pressure. I put the ribs on top of the rack. The plan was to cook them for 20 minutes which should have been tender but not totally falling off the bone. This is where I messed up. I thought I could choose the Meat/Stew program and then adjust the timing down. The way I did it did not do that. I could see the timing come up on the digital panel wrong when it started cooking and tried to adjust it downward. In the process, I'm sure I cooked them about 10 minutes too long. Next time, I will press the "Pressure Cook" button which is how you manually put in the time you want. Lesson learned!
I used a natural release, which means that I turned off the pot and unplugged it and let the pressure die down on its own. You absolutely cannot open the pot while there is pressure in it--a safety feature that should make people worried about pressure cooker safety feel better. There is a quick release where you flip the valve to allow built-up steam escape immediately for some recipes. As long as you use something like tongs to do that, absolutely safe, too, although a bit more noise and drama.
Last step--I broiled the ribs with sauce slathered on them until they were nicely glazed. Yum!
So . . . I see more sessions with the Instant Pot in my future. Now that I have figured out how to set the timing, all is well. I have to say that so far I am impressed. Now to experiment. I think yogurt might be next.
Birdy
One thing to consider about the IP--it cooks at a slightly lower temperature than stovetop pots. Therefore, if you want to convert a recipe that is written for a stovetop, there is a simple formula for changing the cook time. That's good to know since I have several excellent cookbooks using stove-top pressure cookers.
"You can make any regular pressure cooker recipe in your Instant Pot by using the 'manual or pressure cook' mode and adding 15 percent more cooking time. For example, if a recipe says it takes 10 minutes, you'll want to cook it for 11 to 12 minutes instead. This is because most pressure cookers operate with 15 psi, but the Instant Pot operates at 11.6 psi." (www.thekitchn.com/50-recipes-that-you-can-make-in-your-instant-pot-233637)
If you live in higher elevations where you have to adjust cooking times, I believe that the Instant Pot automatically adjusts to the elevation.
The Instant Pot Duo 6-quart 7-1 that I own is the most common size that people buy. There is a 3-quart mini which I think would be for someone with limited space. Since you can't fill the pot more than half for some things or more than 2/3 for others, that size can be limiting. You can cook smaller portions in a bigger pot using PIP (more on that below.) There is also an 8-quart for larger families.
It is a Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer. You can brown your meat in the pot on Sauté and cook in the same pot--either on Pressure or Slow cooker. I have seen recipes where people are using the Yogurt setting to make ricotta, mozzarella, and skyre, too. Using pots and dishes set inside the cooker on a trivet, you can cook cheesecakes and cakes and even more than one food at a time, stacked on top of each other. This is called PIP cooking (pot-in-pot) and allows you to make things like smothered cube steak and mashed potatoes at the same time. As long as each ingredient cooks at the same time, PIP works.
I'm sure I've missed something but there is a whole lot out there on the internet about this appliance--some people have gotten obsessive about it. It is so quiet that I had to stand next to it to hear if it was steaming on pressure. The only way I was sure was to look at the digital panel and at the pin that rises when it is cooking. No more listening for clattering from the pot on the stove and running to turn down the flame--or up if steam stops escaping. The pot takes care of that for you.
Now, about my rib experience. I took the silver skin off of the back of a 1/3 rack of baby back ribs and rubbed them with a commercial rub. I had just received a free box from Penzey's which had their Galena St. Rub in it so I used that.
I put the rack that comes with the pot inside and poured in a cup of cool water. You have to have at least 1 cup of liquid for steam to be generated for pressure. I put the ribs on top of the rack. The plan was to cook them for 20 minutes which should have been tender but not totally falling off the bone. This is where I messed up. I thought I could choose the Meat/Stew program and then adjust the timing down. The way I did it did not do that. I could see the timing come up on the digital panel wrong when it started cooking and tried to adjust it downward. In the process, I'm sure I cooked them about 10 minutes too long. Next time, I will press the "Pressure Cook" button which is how you manually put in the time you want. Lesson learned!
I used a natural release, which means that I turned off the pot and unplugged it and let the pressure die down on its own. You absolutely cannot open the pot while there is pressure in it--a safety feature that should make people worried about pressure cooker safety feel better. There is a quick release where you flip the valve to allow built-up steam escape immediately for some recipes. As long as you use something like tongs to do that, absolutely safe, too, although a bit more noise and drama.
Last step--I broiled the ribs with sauce slathered on them until they were nicely glazed. Yum!
So . . . I see more sessions with the Instant Pot in my future. Now that I have figured out how to set the timing, all is well. I have to say that so far I am impressed. Now to experiment. I think yogurt might be next.
Birdy
