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.

I've had one in my Amazon watch list for a few months now. Keep waiting for the price to come down again as I missed it in the sales.

I am going to have to read back through this thread. I bought an Instant Pot on Black Friday and I love it! Making lots of stew type things - it is great for throwing something quick together before I take DS up for bed and bath, then dinner for me and DH is ready whenever we are ready to eat it.

Thanks lougle and tondel! Shall try your suggestions no such problem today thankfully made spaghetti meatballs in IP just love it for pasta, so quick and makes easiest pasta bake just chuck it all in!

Ohh Change I'm a big fan of pretty much any type of pasta dish, could you post some of your recipes?

Packet of 12 ready made meatballs (mine were from sainsburys)
Brown on the saute setting on high for 5 minutes so nice and crispy
Add 200g penne/fusilli and tin of good quality chopped tomatoes.
Add further half tin of water, you want to ensure that pasta is 3/4 covered in liquid (but not that whole lot is swimming)
Season and add dried oregano/basil. I add splash of red wine vinegar and 2tsp dark brown sugar at this point
Manual for 8 minutes.
Remove lid and simmer for couple of minutes with 3/4 handfuls of spinach added to wilt in
Serve with grated cheese

That recipe sounds great - do you need to do a quick pressure release after 8 mins or can you leave it?

I generally quick release as I reckon pasta would be overcooked and a bit squidgy if left for a while however haven't tested my theory...

UncomfortableBadger ....we are having risotto for supper! My meal is in YOUR hands!!

Chicken and Chorizo! with a splash of vermouth. Watch this space!

Chopped all the bendy spring onions in the fridge, sauteed them in oil with a dod of butter with two finely sliced raw type chorizo sausages, in with the rice, and a slosh of vermouth, it did the perfect swoosh sizzle and cloud of steam...added on the stock, and the raw sliced chicken breast.
Sauté off, lid on, manual for six minutes, QPR, lid off, large handful of grated manchego and some chopped parsley.

Dh and ds2 are stuffed to capacity, it was really very tasty.
Rice was nicely cooked, chicken and chorizo were not in the least bit bouncy.
Will def make IP risotto again. Excuse the escaped blob on my oilcloth!

I have had an IP for about a year and use it all the time. I eat the paleo way, but my kids do not so I tried the risotto this week after reading about it on here. Came out beautifully. Not sure it saved me any time as I still sautéed the bacon and mushrooms first and added the cheese at the end and when you add in the time for the IP to come to pressure, it would probably be the same. But not having to stand there and stir was a huge bonus!

I like the idea of the pasta bake for the kids too - I will try that!

My plan this week is to try steak after reading about it elsewhere. I often cook flank steak on the BBQ after marinading it for 24 hours. I cook it quite pink inside. It never occurred to me to do it in the IP. Apparently, after marinading, you take it out and put it in the IP and brown on each side, then add the marinade on it and cook on manual for about 6 minutes (I think this will be the tricky part as thickness of steak does vary). Release steam and take out and slice.

I made this Moroccan veggie stew tonight - pretty much followed the recipe exactly but IPed for 10mins.

www.bbcgoodfood.com/recipes/moroccan-vegetable-stew

Quick help needed! If I want to cook brown basmati rice (20 minutes in boiling water), how do I do that in instant pot? How long?

Artemis I hope you're still not waiting for an answer - it would be almost ready by now if cooked the conventional way.

Have you got your instruction book? With white rice it's 1:1 wet rice:water by volume then hit the rice button. For brown rice I think it's 1:1.25 (so 1 cup of wet rice to 1.25 cups of water) and 22 minutes on manual.

Add any salt before cooking. Also, make sure you spread the rice evenly on the bottom of the pot, so the water covers it completely.

Don't worry guys, it's not in a rush I just wanted to make some rice as a side for dinner tonight (we usually eat at 8.30/9pm) and wanted to try my new instant pot for the FIRST TIME . So it's novelty value I'm going for rather than speed

This thread is tempting me massively to buy an Instant Pot instead of a slow cooker. The 6l 7 in 1 is £97.99 on Amazon right now -- can I hope to get it for much less if I hold out? I don't think I can last until Black Friday comes round again...

You won't get it for much less than that. You can sometimes shave £5 or so off by having a voucher code somewhere.

The saute setting isn't that great (it's only 1000 watts or something silly). If you want to brown meat it's best to do it in a Le Creuset on a proper stove and then add it later. It's ok for softening onions or whatever, but I've seen a lot of recipe start on the hob.

Also it does get inferior results to a Le Creuset for stews, but it's good for beans and stocks.

Thanks lougle! I think I will go for it.

I've found the sauté setting perfectly fine - if anything I have to be careful things don't burn! Certainly no issues to the extent I would think about dirtying a pan just sauté.

To be honest there's not been much where I have found the instant Pot results better than the alternative cooking method (I did pressure cook some carrots which were divine!) but the ease and speed massively outweigh that. I'd never get my Le Cruset out to cook a stew midweek as I simply don't have time but it couldn't be easier with the IP.

Place marking. Had mine a week and it's bloody voodoo I tell you especially pot in pot!

I was brought up with prestige drive too pressure cookers in the 1970s I have put 2 out for the " tap man " since I got the ip! The inner baskets fit the ip though !

It is silent when working , you don't have to mind it -keeping the whistle nouse just at the right pitch abseven QPR. Isn't that scary or steamy.

Made some dinners etc and last night hit in at 10 and before bed I'd made boiled eggs for work and a Pyrex jug of porridge to do dd for 2 breakfasts - whilst mostly putting the house to bed ,making evening drinks etc

Boiled Eggs and Porridge would only have taken minutes on a conventional stove top.

Whats the advantage of doing them in the pressure cooker?

Boiled eggs perfect and not broken with automatic timing. Porridge lobbed in a jug. Pressure cooked for 6mibs and left to sit till morning.

No stirring / boiling over in microwave ,no horrible porridge pan - just a jug to go in the dishwasher. Neither needed the main pot washing.

I guess the biggest benefit is just leaving it to get on with itself. I personally can't book stove top porridge and do anything at the same time. (Jumbo rolled oats not quick porridge )

Oh and the soft boiled eggs peel like magic. I'm the nutter who likes cold soft boiled eggs. .

I'm waiting for the 6l model to arrive, should be here any day.
Not sure about the advantage of doing rice in it though - only takes 10 minutes in a steamer.