To tell you all about my Instant Pot electric pressure cooker?

[lougle]

In ridiculously sad excited. I got given an Instant Pot Duo 60 for Christmas and it is utterly fantastic!

I cooked a cheesecake in 25 minutes. It's delicious. Then I pot roasted a 2kg joint of beef in 45 minutes -beautifully tender and still just ever so slightly rare in the middle.

Great UK! What job do you do? Nights are gruelling sometimes. It takes me a couple of days to get back into day mode.

Reed, I only own one inner pot but as I'm a gadget freak I also own a rice cooker. I've owned it for years and sadly it's the only way I know how to make rice.

I'm a HCA in hospital.

Worked on an orthopaedic ward last night. Will stick to oncology in future I think. Those log rolls scared me!

You get used to them There's a big difference between orthopaedics and oncology though.

I'm back! Much better night tonight. Mongolian beef was lovely.

The keep warm.function is excellent. I was a bit worried it would be luke warming but it was piping hot.

No chance to make creme caramel today. Will do that tomorrow

Mines arrived! Haven't had a chance to even open the box yet but have some time free tomorrow so will plan this seeks dishes out then 😀

This weeks dishes even

I made a cottage pie yesterday, did the beef in there earlier in the day, then did the potatoes later for the mash, and some Swede to go with.
It was all really lovely, nice fluffy mash, the Swede was very flavoursome and the mince too. Another good one!

I made a creme caramel - very good although I think it could have done with 1 more minute as still.slightly runny in.the middle.

Also made chicken and wild rice soup - delicious. It does have cream in but just added at the end and simmered. I think the key is adding it at the end or using pot in pot. I'm tempted to get another inner pot and the plastic lid that comes with it for storage.

Today I made rice pudding and lentil soup, both lovely. Trouble is, with the ease and success of the IP, I have rapidly filled the freezer with extra portions of everything. It is so easy, I tend to cook something new rather than defrost a 'ready meal'.

I have the Instant Pot too. It's brillant. I can't decide what I like more...my Thermomix or iPot!

If you are looking to buy one - Feisty Tapas - A mummy blogger come foodie has secured a discount code to use which is valid to January at the moment.

It's the iPot plus a bunch of freebies.

You can get it form her blog on the link below.
www.feistytapas.com/2015/05/instantpotoffer.html

Also - she's got a great Facebook Group which discusses all things pressure cookers. Come join if you buy an iPot!

How exciting -keep it up. I had meetings from 9.00-22.30 today so my Dad cooked for the family in the IP-delicious beer chicken.

Another success! Store cupboard (and freezer) chicken curry. I used frozen chicken pieces, frozen spinach, onion, garlic, Marsala powder, coconut milk and red lentils. Ready in 45 minutes including sautéing onions and the coconut milk at the end.

I tried to do it like normal (without the lentils) but because the water is trapped inside it was a bit watery and I didn't have time to simmer it down. Chucking in a couple of handfuls of lentils seemed to help and it was like a sort of chicken and spinach curry/dhal.

My 3yo ate it and then I kept it warm for dh and I 3 hrs later.

Sounds delicious!

Ok I've finally got mine unpacked and I've done the initial test run. So far so good!

I'm starting off very simple and going to cook beef brisket in it tonight- couple of questions for those more experienced please! I was going to put it in beef stock to cook is that ok or should I just use water? Also should I stand it on the trivet or put directly in inner pan (after searing). Lastly I have a 780g joint from the fridge not frozen so I thought 30 mins on high pressure with 10 mins on natural release- does that sound about right?

I would cook a brisket in stock (not on a trivet) for 60 mins on high with natural release. Will see what others think.

Yes, use stock. Definitely.

Thank you! Would the 60 mins include the natural release time or do you suggest 60 mins plus the release time?

Looks really good. The thing I used to hate about my old pressure is that you had to wash the whole saucepan, and it was horrible when fat from meat solidified. The fact this has an inner pot you can take out makes that easier.

Because you seal it before you go out, does that mean the potatoes don't go brown if you are using a delay timer?

Any suggestions for a good recipe book, most of the ones on Amazon are American and lousy reviews!

I am hoping I can make my once used Sage Risotto plus redundant or at least put it on ebay! And the 2 slow cookers, looking forward to making space.

The Good Food discount is the best £99 plus the freebies - Instant Pot Duo 60 7-in-1 electric pressure cooker just £99 (rrp£159) including delivery as an exclusive offer to BBC Good Food, each order will receive two free Instant Pot mitts worth £15, a spare sealing ring worth £15, plus free delivery. Quote code Gf157 at the checkout. It worked for me!

McButton Just got home and looked in my instruction manual (I have the Sage by Heston pressure cooker). For brisket the preset is 30 mins at 60 kPa (highest pressure is 80 kPa) with natural release. So I'd go with what you originally said.

Thanks chica

My slow cooker jumped off the worktop when the washing machine spin cycle vibrated too much and the lid shattered. I'm now swithering between replacing the slow cooker or buying an Instant Pot. Slow cooker was a large one - could cook a 2.5 - 3 kg joint of pork. Not sure if the instant pot is as large? Like to make sure I can cook something in it that can do 2 days as home late several times a week.

It's huge. Get the instant pot.

All the bits including the inner pan can go in the dishwasher.

Those struggling with the lid may not have noticed (like me for days) there is a marker on the outside of the pot to show you where to put the lid on before you turn it to 9 o'clock to lock it. The marker is at about 5 o'clock and easy to miss because it's in relief and if your pot is in shadow or you have a gloomy kitchen like me you can't really see it.