Anyone have an Instant Pot?

[Fire Me Boy!]

I started seeing these 7-in-1 multicookers getting really positive press from some food bloggers I trust. So with a $100 gift card to Wally World, I bought one. If it works as advertised, I'll probably get rid of at least my smaller slow cooker and smaller pressure cooker.

So anyone have one? Any tips? Any favorite recipes for it?

[BigMeatballDave]

I bought one back in May.

Quicker at making pulled pork.

[Fire Me Boy!]

Originally Posted by BigMeatballDave

I bought one back in May.



Quicker at making pulled pork.

Been thinking about Kalua pork.

[Fire Me Boy!]

Originally Posted by Just Passin' By

Yeah... I gave the wrong link. That pressure cooker is the one I'm going to get. It has a pairing with this recipe book:







http://www.amazon.com/Electric-Press...RB58709CJYSNXS



I was going to link to the book for you, but erred in the process.

I have this: Pressure Cooker Perfection https://www.amazon.com/dp/1936493411..._KRCHwbY6D1ERM

Was just hoping someone might have something specific they need.

[BigMeatballDave]

Originally Posted by Fire Me Boy!

Been thinking about Kalua pork.

What is that?

[Fire Me Boy!]

Originally Posted by BigMeatballDave

What is that?

Hawaiian specialty. Pulled pork, basically.

[JoeyChuckles]

One of them says you can bbq/grill. How does that work?

[JoeyChuckles]

I see that you can cook meat in these things. Forgive me, I've never heard of this device. Does the meat taste like it was baked, broiled, slow cooked, or something else?

[Fire Me Boy!]

Originally Posted by JoeyChuckles

I see that you can cook meat in these things. Forgive me, I've never heard of this device. Does the meat taste like it was baked, broiled, slow cooked, or something else?

Totally depends. Typically, the result will likely be braised if you're using the pressure cooker part.

The benefit to pressure cooking is by increasing pressure, you increase the boiling temperature. So instead of cooking at 212, you're cooking at 240-250, which despite it only being a 30ish degree increase in temperature will drastically reduce cooking time. So what might take 3 hours in the oven will take less than an hour under pressure.

It's super effective on roasts (pot roast), slow-cooked sauces (bolognese), soups, stews, chilies, etc.

[Baby Lee]

Originally Posted by JoeyChuckles

I see that you can cook meat in these things. Forgive me, I've never heard of this device. Does the meat taste like it was baked, broiled, slow cooked, or something else?

Mostly slow cooked, like a pot roast or corned beef. But you can 'smoke' in the sense of pulled pork with the right spices. Or you can 'steam' like a seafood steampot. You can also do meatballs or 'wet' style chicken wings.

Whatever you do, it's gonna be braised/wet, because the pressure cook uses liquid/steam to cook, so you're not getting burnt ends or slow smoked brisket.

[Fire Me Boy!]

Historically, my pressure cookers have mostly gotten used to make sh'loads of stock.

[Fire Me Boy!]

Originally Posted by Baby Lee

Mostly slow cooked, like a pot roast or corned beef. But you can 'smoke' in the sense of pulled pork with the right spices. Or you can 'steam' like a seafood steampot. You can also do meatballs or 'wet' style chicken wings.

Whatever you do, it's gonna be braised/wet, because the pressure cook uses liquid/steam to cook, so you're not getting burnt ends or slow smoked brisket.

Very true. Gots to have liquid or it won't come to pressure.

[JoeyChuckles]

Originally Posted by Fire Me Boy!

Totally depends. Typically, the result will likely be braised if you're using the pressure cooker part.

The benefit to pressure cooking is by increasing pressure, you increase the boiling temperature. So instead of cooking at 212, you're cooking at 240-250, which despite it only being a 30ish degree increase in temperature will drastically reduce cooking time. So what might take 3 hours in the oven will take less than an hour under pressure.

It's super effective on roasts (pot roast), slow-cooked sauces (bolognese), soups, stews, chilies, etc.

Originally Posted by Baby Lee

Mostly slow cooked, like a pot roast or corned beef. But you can 'smoke' in the sense of pulled pork with the right spices. Or you can 'steam' like a seafood steampot. You can also do meatballs or 'wet' style chicken wings.

Whatever you do, it's gonna be braised/wet, because the pressure cook uses liquid/steam to cook, so you're not getting burnt ends or slow smoked brisket.

Originally Posted by Fire Me Boy!

Very true. Gots to have liquid or it won't come to pressure.

Thanks all for the helpful info. I may need to check into one of these. I am a novice at cooking.

[srvy]

My Sister got my 90 year old Mom one of these off QVC or HSN but it has been a disaster. Note my Sis thinks nothing is worth spit unless it comes from QVS or HSN. Anyway the intructions were about 6 pages and she couldn't get a roast done in it and had to transfer to oven. I took the name of it and thought I could find a better manual online directly but no such luck. We called the help line and got a person we for the life of us could not understand. We did get a book that was recomended and Mom gave another whirl and burnt a roast. This woman is still at her age a wonderful cook. She went back to oven and roasting pan and offered this thing to me. I declined as the though of ruining 12 dollar roasts wasnt appealing to me. I honestly think its a lemon I might take her up on it if she hasn't pitched it by now. If I could make it work for pork butt and pulled pork then it would be worth it.

[Baby Lee]

Originally Posted by srvy

My Sister got my 90 year old Mom one of these off QVC or HSN but it has been a disaster. Note my Sis thinks nothing is worth spit unless it comes from QVS or HSN. Anyway the intructions were about 6 pages and she couldn't get a roast done in it and had to transfer to oven. I took the name of it and thought I could find a better manual online directly but no such luck. We called the help line and got a person we for the life of us could not understand. We did get a book that was recomended and Mom gave another whirl and burnt a roast. This woman is still at her age a wonderful cook. She went back to oven and roasting pan and offered this thing to me. I declined as the though of ruining 12 dollar roasts wasnt appealing to me. I honestly think its a lemon I might take her up on it if she hasn't pitched it by now. If I could make it work for pork butt and pulled pork then it would be worth it.

How do you burn something in a pressure cooker?

Ever hear of 'such a bad cook she could burn water?'



Either this is a lemon and there's a pressure leak [which would be evident with steam pouring out the lid], or someone didn't put enough liquid in the pot.

[Fire Me Boy!]

Originally Posted by Baby Lee

How do you burn something in a pressure cooker?

Ever hear of 'such a bad cook she could burn water?'



Either this is a lemon and there's a pressure leak [which would be evident with steam pouring out the lid], or someone didn't put enough liquid in the pot.

Some shitty cookers will scorch pretty easily. My 6 qt. will, depending on the ingredients. Something more starch heavy will scorch pretty much every time.