Talk, to, me about Insta pots, please.

[chef k-dude]

Instapot, schminsta pot...always about the Instapot!

The big kahuna in multi-cookers for sure. I have the Zavor Lux edge, not by choice, it was given to us as a Christmas gift. It's an 8 quart.

I dont use it much but it's my go to for ham-bone beans and I plan to use it real soon for my first run of Lamb Rogan Josh.

One thing I will say is with the 8 quart, I NEVER brown meats in it like recipes say. I hate having to reach down in to that deep pot...same with a Dutch oven. Any recipe requiring browning meat first gets browned in a skillet of some sort, be it cast iron or non-stick. I'll wash the extra pans rather than reach down in to a deep pot for browning.

The 8 quart is huge, I would have preferred the 6 quart. It supposedly makes yogurt and other stuff. I'd have to have some addiction to yogurt to do that. I DO hope to try the boiled eggs thing everyone raves about, but waiting till the wife is ready to make her deviled eggs. We just dont eat that many eggs, let alone boiled eggs...or hard cooked, or whatever they are called when they are pressure cooked!

 

[normanaj]

I think it was a Fissler brand

They ain't cheap!

 

[zwiller]

Traditional definitely has merit. Capacity and legit canning ability. There are always commercial ones on FB Marketplace. Total pro screw top ones. Came close to grabbing one.

I DO hope to try the boiled eggs thing everyone raves about,

555 works INSANELY well. Forget deviled eggs, pickled eggs is where it's at. I am getting SUPER geeky with it and having a blast. No way I'd be doing it without the IP making it so fast and easy. Sooo easy to peel. No BS. Stinks way less than stove top too.

 

[Danblacksher]

I use mine for making bone broth. Excellent.

 

[PolishDeli]

You can make surprisingly excellent chicken soup in an Instapot. If you dont want the broth to become cloudy, do not open the vent valve to release the pressure.

One thing I'd recommend: get an extra gasket or two. They pickup and pass along food smells. This becomes a problem if you also plan to use it for making yogurt or other sweet things.

 

[Faster]

I really like our 6l Insta Pot.We see it as a sophisticated pressure cooker that does everything in one pot and cooks it and keeps it warm. Silent, no over-pressure valve hissing etc...
And it has "slow cooking" feature for making great soups 4+hours.
We love it.

 

[forktender]

That one is 6 pintes it’s to small. You want a 6 quart size.

Crap!!!
I'm so glad that you guys caught that, you saved me an embarrassing trip across town to the little Mexico side.

There are many others to choose from for $50 - $70 that look new as well.

Thanks a bunch for catching that, I really appreciate it.
Dan.

 

[forktender]

IMO worth the price for hard boiled eggs ALONE. 555 method. Makes stellar rice as good as take out chinese joints. Makes wicked good stocks in a fraction of the time. This is gumbo made mostly in IP. I started with a Pop's brined turkey I smoked. Pulled some meat and made stock made with bones IP 2 hrs, beans made in IP 50m (no soak), rice made in IP takes like 5m.


View attachment 726604

Holy smokes, that looks ABSOLUTELY KILL'ER!!!!!!!
I decided to by the 8 qt, I cook like a Sicilian Nona, when you eat over our house you leave our house with more leftovers than you ate.

Manga.

 

[clifish]

Also great at re-hydrating dry black soybeans....I think it was thirdeye that did the research of 120 mins pressure and 30 mins natural release. If i am incorrect on the person that developed this please correct me.

 

[chopsaw]

I cook like a Sicilian Nona,

You'll master that thing in no time .
Chuck pectoral seared off in the pot .
Onions , pepperoncini , garlic and some beef broth .

50 minutes high pressure , natural release and you're
ready for some good eats .

 

[forktender]

On Sale at Target

View attachment 726593

Great find Brian, I'm going to be over near our Target today, I just checked stock, and this will be coming home with me, unless they have an 8 qt on sale.

Thank you for finding this for me, what a great deal I truly appreciate your help.

I was set on the 8qt, but I really don't want to spend a whole lot more for an extra two qts.
As I just bought a new guitar yesterday, I traded in my 60watt Orange amp, and a Chapman Baritone guitar for a Schecter C1 Platinum shred guitar, that I fell in love with at Guitar Center before we left for our vacation.

 

[forktender]

You'll master that thing in no time .
Chuck pectoral seared off in the pot .
Onions , pepperoncini , garlic and some beef broth .
View attachment 726618
50 minutes high pressure , natural release and you're
ready for some good eats .
View attachment 726619

This is the main reason why I want an I.P. I've seen people post up some great looking stuff in them.
Thank you so much for your help, and for posting these photos. I was trying to talk myself out of buying one right now, but nope, I'm buying one today after seeing the photos you guys have posted. (enabling 101)

 

[Steve H]

We have two of the 8 quart ones. One for home. And one for the camp site.
These are very handy for all types of cooking. From searing, slow cooking, pressure cooking, etc. I've done everthing from soups, sauces, roasts, chowders, boiled eggs, lasangia (sp). Meatloaf. The list goes on. Corned beefs is done in a fraction of the time.

https://www.amazon.com/Instant-Pot-Programmable-Pressure-Steamer/dp/B01B1VC13K/ref=asc_df_B01B1VC13K?tag=bingshoppinga-20&linkCode=df0&hvadid=79852084166627&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=105672&hvtargid=pla-4583451671848862&th=1

These can make a very good sized batch of grub. The reason why I got one for the fifth wheel is because roon isn't a big of a concern as it is in the class A.

One of the 3 quart ones for the RV.

https://www.amazon.com/Instant-Pot-Programmable-Pressure-Steamer/dp/B01B1VC13K/ref=asc_df_B01B1VC13K?tag=bingshoppinga-20&linkCode=df0&hvadid=79852084166627&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=105672&hvtargid=pla-4583451671848862&th=1

This one is perfect for two people.

 

[tallbm]

Great find Brian, I'm going to be over near our Target today, I just checked stock, and this will be coming home with me, unless they have an 8 qt on sale.

Thank you for finding this for me, what a great deal I truly appreciate your help.

I was set on the 8qt, but I really don't want to spend a whole lot more for an extra two qts.
As I just bought a new guitar yesterday, I traded in my 60watt Orange amp, and a Chapman Baritone guitar for a Schecter C1 Platinum shred guitar, that I fell in love with at Guitar Center before we left for our vacation.

My 3rd most viewed post ever is an instant pot recipe for authentic Menudo Soup hahaha. The instant pot speeds things along greatly but it's still the same good ol recipe you would use without the instant pot if you wanted to spend the time.

I figured it might be up your alley :D

Mexican Menudo Soup (Pressure Cooker)

This is a traditional Mexican soup that is a very authentic and great soup. It is fairly unusual/unique in the realm of soups so it may not be everybody's cup of tea. It is also known as a remedy for hangovers. That point was even mentioned as so as a Jeopardy question once! Menudo is made...

www.smokingmeatforums.com

 

[Elf@shore]

HI! I have an I P: Duo 6 qt.
Not sure if you need a bigger than 6 QT. ?
My first cook was a Frozen Turkey breast . To give you an idea of capacity.
It was Great, considering it was frozen solid ! A Great Time saver !
Keep in mind :
Have to have Liquid for it to work!
Red sauce, stew, soup , Rice : Be cautious , need liquid !
You can sauté ,But its NOT a Roaster !
Can do Yogurts and Canning, I have not done it.
IMO: I would buy new!
On sale : $70 or less ?
Not sure what you gain with a 8 or 10 Qt Size ?
Tips : Add Yur seasonings when you cook, can not add afterwards.
It gets infused into the cook .
Buy a 2nd Silicone ring: theres a bundle that adds a glass top and a Ring.
The silicon ring absorb odors: Use one for chicken and then Beef for other ?
Glass top is nice to serve with, The Cooker top is not fun to serve with !
Hope this helps !?
Any questions ? Reachout !
ELF
Recipes: Pressurecookerrecipes.com Jackie and Amy.
They have recipes designed and tested just for IP !
I made the Asian Pork : It was Awsome ! Not sure what it was called.
They know their stuff!

 

[nlife]

We've had the Instant Pot 6 Qt DUO for a few years now. We initially held off on buying it until it was on sale. I think we picked it up for $60CAD.

The 6 Qt suites our family of three quite well. Not too big, not too small. We primarily use it for roasts, stews and my all time favourite Ramen. When I cure and smoke up ham, we make a fantastic split pea soup.

I have used it to hydrate and cook large amounts of chickpeas. I've also used it when I wanted 63 hard boiled eggs... OK well, not that many, but man can you ever churn out the eggs with these.

I'm not a fan of browning meat in it as I don't find that it does all that great of a job. Instead, we brown meats in cast iron then deglaze the pan and add it to what we're cooking since you need to have liquid in the the pot for it to work anyways.

 

[SMOKEOCD]

Sorry, no help from me... I have traditional pressure cookers and a pressure canner.

I have 2 fagors, impossible to find gaskets. IP is the daily driver but I want a Buffalo for canning and large batches.

 

[forktender]

I have 2 fagors, impossible to find gaskets. IP is the daily driver but I want a Buffalo for canning and large batches.

Have you ever considered the All American Brand pressure canners?
You can find one on Marketplace for $200 to $400.
Here is one on marketplace.

I'm using one that was handed down to me by my Noni over 40 yrs ago.
The only thing that needs to be replaced on them every 5 or 6 yrs is the little rubber emergency blow off button, and maybe the dial pressure gauge, there are no gaskets or seals to replace. Although, you don't even need the gauge, because you go by the jiggler weight, not the gauge. I assume that they put the gauge on them for people too dumb to feel the pot for heat before opening the lid.

These things are absolute tanks, they are 3/8ths to 1/2'' thick aluminum, I've never seen a better built product, except for my cast iron skillets, and Dutch ovens.
And they are still built that way, my brother bought one after finding out that I was given our Noni's, he tried hard to get it from me, but hell no, I wasn't giving it up. LOL!!!

 

[SMOKEOCD]

There’s nothing that nice within any distance I’m willing to drive. I’ve read up on All American and love the no gasket aspect. If I get the other brand, I have gaskets to worry about but no issues cooking acidic foods in stainless steel. Can’t have it all.

 

[forktender]

You'll master that thing in no time .
Chuck pectoral seared off in the pot .
Onions , pepperoncini , garlic and some beef broth .
View attachment 726618
50 minutes high pressure , natural release and you're
ready for some good eats .
View attachment 726619

chopsaw

Out of curiosity, about how much liquid are you adding to the pot for this meal?
And one more question, do you have a I.P. cookbook, or website for guidance?

Thank you.