My quest into the deep, dark underporkbelly of the Instant Pot world continues. A fantastical world where hard boiled eggs literally, no joke here, this is seriously truthy ... hard boiled eggs literally walk out of their own shells after they're cooked. That's how easy they are to peel. I haven't attempted hard boiled eggs yet but all you have to do is Google Instant Pot + hard boiled eggs and there are perhaps millions of results all of which claim the same thing; Instant Pot hard boiled eggs develop nubby legs and walk out of their shells on their own. Seriously. Google it. Nub Legs.
The second most magical thing about the Instant Pot is the pulled pork apparently. I cook my pork in a smoker and even though I'll try it in the Instant Pot, I can guarantee I won't become an Instant Pot convertee when it comes to pork products. Much like dry ice ... what makes pork magical is the smoke.
I told you a couple of weeks ago that I'd be testing out the Instant Pot for a month before I reviewed it. I'm a little more than halfway down the Instant Pot rabbit hole and figured you'd be wondering how it was going and what I'd been doing with it.
I have vague criteria for whether or not things get a passing grade. Like does it taste good? Is the texture right? Is it actually easier than how I normally cook the thing or is it just a different way to cook it? And of course, speed. Plus there's just that general gut feeling, like Yeah that was worth it. Or Wow that was stupid.
Wow that was stupid was my immediate thought after making yogurt in it. Although, I gave it another shot and my reaction was Yeah, that was worth it. The one thing that was, is and will always be stupid about the Instant Pot is their instructions and the recipe book that comes with the pot. It is, without a doubt, the worst I have ever read. It doesn't explain anything properly, doesn't really tell you how to use the Instant Pot and sometimes just flat out doesn't include necessary and useful information for someone who is using the pot for the first time.
Thank God for the people of the Internet. Without the blogs, sites and reviews of the Instant Pot on the net I would never have figured out how to do anything properly in it. That's the thing about the Instant Pot. There is a learning curve. It isn't huge, but it's there. It takes a few attempts at making things in the Instant Pot to understand how it all works and what the buttons all mean.
Of things things I've already made I can tell you the big winner was the chili. It was incredibly fast, easy and had ... I hate to say this out loud but ... it had better flavour than any chili I've simmered on the stove for hours. It was incredible.
Of the things I'm going to make in the next couple of weeks I'm probably most confounded by the cheesecake. EVERYONE talks about the Instant Pot cheesecake. Really? You cook a cheesecake in the Instant Pot? Sometimes while browsing Instant Pot blogs (yes there are entire blogs dedicated to cooking with the Instant Pot) I wonder if these people aren't a bit nuts. Like Paleo people, ya know? There are also Paleo Instant Pot people which is a whole other level of crazy with bacon on top.
Last night I delved into the world of combining a few things because people are also always going on about one pot meals in this thing. The chicken and rice above isn't quite a one pot meal. I cooked the rice first with a 1:1 ratio of water to rice which is recommended. It came out nice and loose and fluffy but slightly undercooked. Then I cooked the chicken in the Instant Pot along with some peanut sauce and julienned carrots for the recommended time of pressure cooking on high for 10 minutes. Which had me worried since it wouldn't even take 10 minutes to cook these chicken slices in a pan. Not even close. Plus with pressure cooking you have to wait for the pot to come up to pressure, cook for the allotted time and then release the pressure. So we're up to around 30 minutes now for 4 little strips of chicken that could be cooked in 3 minutes in a pan. Why they recommend 10 minutes of pressure cooking for this little bit of chicken seemed weird, but I'm no Instant Pot expert so I did as I was told.
The chicken was done perfectly. Hard as a rock, dried out beyond belief and of a texture that closely resembled splintered, petrified wood. Just like mom used to make. So the chicken was a total fail. It was edible in that I could actually chew through it, but I do have all my own teeth and very strong jaw muscles due to a lot of clenching and biting my tongue while living with the fella for 12 years.
I know the easy fix for this is to just cook it less in the Instant Pot, but seriously, it'd be way easier to just cook it in a wok or pan. Cooking little strips of chicken in an Instant Pot that should only take a couple of minutes in a pan is just dumb.
And yet here I stand before you ... with high hopes for a cheesecake.
Like a dummy.
Since I work 10-hr days, and then have to commute 1.5 hrs each way, I love the fact that I can get home, assum-draggin', and throw some stuff into the InstantPot, and while I attend to the critters on my mini-ranch my dinner is happily pressure-cooking away.
I also make large batches of homemade soup for lunches during the week. Yogurt, though? Not even going to waste my time so long as there's a good variety of the Greek yumminess.
I've found that the pressure cooking learning curve for me consists of cutting back on the seasonings some. The pot intensifies the flavors, so I'm learning how much to use.
I never seriously considered getting one of these things, and your experiments have assured me that I made the right decision. I just can't have one more gadget in my house, especially one that evidently is more difficult to use than all the hype suggests. Thanks, you saved me from having to replace the window that I surely would have thrown this pot through when it pissed me off after ruining yet another dinner.
Yup, I am with you, Susan.
Also, Cooks Illustrated (yes it does have strengths and weaknesses, both)
reviewed and did not recommend: takes up a lot of space and holds less than many stove top Pressure Cookers.
I sometimes use the stovetop for making stock. It does do a great job. But often prefer a much bigger pot.
And yes, Karen: makes no sense for something like a few pieces of chick.
Thank you thank you thank you for your writing, esp your hits o' humor.
ruth
The best thing for me about the instant pot is coming home taking frozen meat out of the freezer and cooking it in 20 minutes. No thawing, pop it in walk away come back and it's done. You can't beat that. I agree about their manual and cookbook. I think they have addressed this issue with their latest Instant Pot they released. The only complaint I have other than the manual thing is the seal ring. It absorbs odors and I can't get the odors out. My steel cut oats came out tasting of pot roast. Gross... I guess I have to buy different rings for sweet or savory or grain. I was thinking of buying some denture cleaner to see if that'll get the odor out.
@Anne. I had a cool wine bottle that I used for my "special" olive oil. Who knew that last ounce of olive oil went rancid after 7 years!?! I couldn't get the rancid smell out no matter what I did so I Googled it and found that a teaspoon of regular mustard mixed with a cup of hot water worked. No smell! I don't know if that will make the seal ring smell like mustard but you could try it.
It's probably the vinegar in the mustard that does the trick. Vinegar removes odors, and is excellent at cleaning things.
Yes, but make sure you use Cleaning vinegar (or double strength), 10% acetic acid.
Someone mentioned soaking in water/vinegar solution I think. ~ karen!
Did you try denture cleaner tabs in HOT water? Works really well on many things, flower vases, my engagement ring, old glasses from rummage sales, tho haven't tried it on dentures!
I'm afraid you're never going to get the odor out; silicone holds onto odors and there's not much that can be done about it. I've had my IP for almost two years and I've tried every method out there. I even once stored the gasket for a whole month in a ziplock filled with white vinegar and it still smelled just as bad.
Here's the critical thing: NEVER store the gasket IN the IP (it will smell to high heaven when you open it up). Find some place in your kitchen that's out of the way but not tightly enclosed and store it there. I have a canister full of frequently used implements on the counter next to the stove, and the gasket hangs over the top edge of my fish spatula, which is rotated to the back against the wall. It's all but invisible, and doesn't smell even when I'm standing right there at the counter.
I only cook savory stuff, and don't find that the gasket imparts unwanted flavors, but if you intend to cook sweets, you'll want to get a second gasket (I think they might come in different colors, to help differentiate).
Also, your test needs to include chicken stock. It's not just faster (90 minutes is the sweet spot, btw), but it makes BETTER stock than either the stove top or slow cooker.
*Karen's* test, that is ;-)
It does include stock. :) I have it written on the list as "broth" but that's what I'm talking about. The only issue I'll have is I make a LOT of stock and then can it. I save up chicken parts and carcasses in the freezer for 6 months or so then make a huge batch. So my only issue with the IP will be it doesn't make enough stock for me but I'm absolutely going to give it a go. :) ~ karen!
Stock, broth... gah! It's that reading problem again!
One of the things I really like about the IP is that making stock on the fly is so much easier now. I can see why you wouldn't want to drag out all the canning equipment often, but the already-made-stock stores more compactly in the freezer than parts do, so maybe you can get the best of both worlds?
Baked potatoes weren't fabulous (in my opinion) but I'll NEVER make a sweet potato in anything other than a pressure cooker again in my entire life. They are creamy and sweet and I don't even need to put butter or brown sugar on them! They are a weekly staple now.
Good to know Collette. I'll add it to my list! I grow SO many sweet potatoes. I still have a ton from last season I need to use up! ~ karen
Add the caramel from condensed milk in little mason jars to your list - you will not regret it, I promise!
You have sealed it for me. No Instant Pot. With a smallish kitchen, lots of gadgets filling my precious space, I have no room for something that doesn't do any better than that. I have a true pressure cooker which is very very easy to use. I can keep it in the garage on my extra kitchen shelving til I need it. My rice is best made by boiling for 2/3 normal time, drain and then steam while other things are cooking. My less than 20 bucks veggie steamer takes up less room, is so usable and was so much cheaper.
Thanks for your really honest and very humorous review. Saved me room and trouble
Well the review isn't done yet but no, I'm' not as gaga over it as everyone else. It *is* useful but ... ~ karen!
To echo Linda-Lard?
Yep. Lard. :) Post coming up on Wednesday all about it. ~ karen
I broke down and bought one. I made coconut yogurt that came out runny. I will go 12 hours next time and add more starter. how did you make yours? And last night I made Korean boneless short ribs, brown rice (2c. rice / 2 1/2c. stock / 22 min. Best brown rice I've ever made!) and broccoli. When I was reducing the sauce on sauté I plopped in some broccoli to cook. It was really good. The short ribs were incredibly tender. can't wait to do the eggs! It's kind of fun to play with, isn't it?
Have you ever made homemade yogurt before Cary? It is fairly thin compared to what we're used to in stores now. I always thicken mine by draining it in a tea towel for an hour or two after it's chilled. Or ... it could be the temp/or sitting time. I've made yogurt a few times now and other than the first it's always come out perfect but I've been very careful about using a thermometer to make sure the temps are correct and not relying just on the Instant Pot to tell me they're good. ~ karen!
I have made homemade dairy yogurt before where temperature is key. But since I was using coconut milk I figured the temperature didn't matter as much?… (not having to take it up to 180* then let it go down to 115*) so I just added the coconut milk and starter yogurt and set it to 'yogurt' for 8 hours. it wasn't as tart as I like so I think some extra time will make it more tart. And maybe if I add more starter that will increase the thickness? if not, it's still OK.… really good with sliced bananas and as a crème anglaise-ish sauce over cake! coconut yogurt is yummy! btw I am really loving Flo Lum on youtube. i'm going to try her fast roast chicken soon. thanks Karen!
Lard?
Yes, lol. Lard. :) ~ karen
I tried it once but couldn't take the pressure!😎
So, I'm reading this post about the Instant Pot and go back to the previous post, "Why I was Going to be the First Person to Hate the Instant Pot", read through it and all of the comments, of course, and at the very end, the very last comment, came upon this jewel, posted by Nancy.
"If you have the attention span of a gnat, rice is extremely difficult to cook. Don’t be cruel. However, I have learned that the crispy bottom of a nearly burnt pot of rice is quite delicious."
Actually did LOL.
I use 1.5 cups of water to a cup of rice and it comes out just the way we like it. Tender but not too sticky. Try that, then back down to 1.25 cups of water and see if you like that better.
We happen to like boiled chicken, so I throw in frozen legs and thighs with a can of broth, push Meat/Stew and it's ready in 45 (35?) minutes. After we eat what we like, we shred the rest for other recipes. I use the leftover broth from the chicken to boil up some broccoli and turn it into your delicious soup or make other soups or rice.
But I'm not really into cooking (too lazy), although I'm certainly into eating! I'm glad you're going to keep working with it.
Even though you talked a week or two ago about your new kitchen gadget, when I first saw the title of your post, I latched onto the words "Instant Pot Experiment" and put the emphasis on "pot" rather than "instant." Not something I'd normally expect from you, Karen, but it started me wondering. It could explain some of the more creative metaphors/similies/comparisons you've used in some of your posts. Still, my opinion on this kitchen appliance await your results.
LOL! No. No pot experiments going on right now. ~ karen!
There were some fun posts on 4/20 on the IP Facebook group. Until the admin deleted them, dammit.
Thanks for the update Karen! I’m waiting to read about your experiences and opinion on this before deciding whether or not to buy. So far it’s not looking too good. I’m pretty happy with my induction range and pressure cooker combo, so this would have to earn its keep against what I’ve already got. That being said, I cook my cheesecakes in my pressure cooker- 2 at a time. They lack that brown speckled look on top if you like that, but I think it comes out denser and creamier, (and faster).
Looking forward to your final post on this- thanks for doing the experimenting so we don’t have to!
You make two cheesecakes at a time in your pressure cooker. Marry me. Or at least share a recipe.
Haha! I just use a standard cream cheese cheesecake recipe, and stack the wrapped 7" pans on a trivet in the cooker, cooking them 15 minutes under high pressure (with two cups of water.) Let steam release naturally. Of course, the p.cooker needs to be tall enough to accommodate both.
My point is that I bet the instant pot cheesecake turns out pretty good!
I'm not a convert. It's great for things like oats, quick potatoes, chilli, chicken stock and rice but it lacks with things like roasts, whole chickens, even stew.
There are folks who swear by a whole chicken in the instant pot. I find that it comes out a rubbery mess.
I like to cook so it was likely never going to be a tool that I worshiped in the kitchen but it does have it's place if you want to cut a few corners.
My brown rice numbers: 2 cups rice, 2 1/2 cups water, 22 minutes high pressure manual.
Since Glory Bowls (from the famed Whitewater cookbook - note for the non-Canadian readers) are a staple in our house, this is made at least once a week, often more.
Mmmm, well, if you can get tomatillos in Canada, I can attest that chili verde (pork, always) is very fine and quick made in an instant pot. My guess is that time-consuming stews in general are good, but I'm also at the learning stage, so I am watching your progress with keen interest.
Karen: I'm afraid I'm going to have to insist that you try this CHICKEN chile verde recipe before passing final judgement on your instapot ;-)
http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
My exact inspiration!
Holy shit. That's a LOT of peppers, lol! The recipe calls it a pork chile verde. Do you use chicken? ~ karen!
Is says pork because apparently, I can't read! I thought I was putting in this link:
http://www.seriouseats.com/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde.html
... which was the first version of the recipe and the one I typically make. I usually use boneless thighs just to save time and effort.
And yes, it seems like a ridiculous amount of peppers and tomatillos and not putting in any liquid was concerning the first time I tried it, but it all works out in the end and is delicious.
Superdudette.
Baked beans?
Boston brown bread?
Not sure if your new friend who probably moves around the kitchen when you aren't looking, and watches you sleep, is good for those things, but should be an easy slam dunk.
Any gadget that makes me work harder becomes an anchor for the kayak, or a tip for the potato digger. (tried to make it goat powered, but Lexie laid down and ate potatoes instead of heroically pulling so well that I never had to pick up another potato fork.) I think the llamas actually laughed that day, there were a lot of noises coming from their corner. Anyway, have at it!
I was legit in my 20s before I realized chicken want supposed to be stringy. Thanks, Mom.
I love your can-do attitude to everything Karen!