We’ve ordered an Instant Pot

[CruCru]

Do you have one? What do you like to make in it?

I used to have a slow cooker, which was great for making stock and mulling wine.

I use the UFO steamer on the trivet, if I lift my steamer by the central ring sometimes it tips, its easier using the two handles of the trivet.

Funny, no, it's not, because even ordinary dishes taste better. It's true that when you close the lid, that's it, so if you like to tinker it might not suit.You can easily make two or more main dishes on the same day, all without having the oven on.

funnyfoursome To be honest, I probably wouldn’t use it for everything. However the things I’ve made have been nice and I’ve been able to make the kids’ dinner before the school run.

I am sceptical about making cakes in there but maybe they are nice.

Ooh @GrannyHaddock - ekovana look good but how does it steam without perforations? Are they both open at the top. I'm terrible at decisions.

you can still tinker...I often use mine to get stuff started, then slow cook

like Beef shin...get that started under pressure, then slow cook it , fridge it over night, skim off fat, make pie next day

I love mine!

Buck, they're for pot-in-pot cooking. They remove the risk of the dreaded "burning" warning and allow different foods to cook separately. You can get perforated steaming baskets for veg as well.

Can someone explain to a cooking amateur how I would do a salmon fillet in the IP? @CruCru @Lougle many thanks

You could Google Instant Pot Speedy Salmon and Broccoli.

Aha, so I need both!!

Did risotto tonight, was ok, perhaps 6 mins would be better than 7 though next time. Macaroni cheese still the best though, having it again tomorrow

I've asked for an IP for Christmas off the back of this thread... I am slightly scared of it but have read so many rave reviews that it must be a miraculous bit of kit. I love my slow cooker so Intrigued to see if I like this even more!

@TheLastNigel I've had it a week & 3 days & love it. I'm sure there are combo pots that will make it easier to multi cook. I'm kind of desperate to get my mum one-she used to have a yogurt maker years ago & they eat yogurt every day. She was a cook & was one of the first in our town to buy a microwave, (even though we were not well off). I distinctly remember 2-3 separate groups of women coming at assigned times to marvel at the gadget, (don't remember any men coming! 😂)

I have a question about casseroles: if I want to avoid having to reduce at the end, can I put the casserole ingredients in an inner pot (Pyrex dish? Like the look of the Ekovana inserts mentioned by Granny), with water in the main pot? And do I need to put the inner pot on a trivet?

I always think that I haven't put in enough liquid and that something catastrophic will happen (not sure what) and so I add more and end up reducing madly at the end. There are two of us so we don't need gallons of casserole.

Pawnee Unfortunately I’ve never tried to cook fish in mine. I’d probably wrap it in foil and use the steam function but someone else will know better than I do.

Thanks @CruCru x

I steamed salmon fillets this evening on the trivet, 3 mins. Like a restaurant meal, I was told. Lemon and pepper salmon with julienne vegetables. Veg are cooked quickly after the fish.

I did it tonight, it was super easy

I made these, they went in the oven for half an hour afterwards while I cooked the gammon in the IP. They were delicious, as is the gammon

Oops. https://www.onionringsandthings.com/instant-pot-herb-roasted-potatoes/

@Yogurty, with casseroles I have never had to reduce sauces. Use half the stock/liquid than you would normally use when cooking in the oven or on the hob, bear in mind far more liquid is released from meat and veg you add than usual, and add some barley/lentils/soup or casserole mix. If worse comes to worse you can add some cornflour to thicken it when it's finished cooking.

Thanks, Barbayagar - I think I need to stop wording that something dreadful will happen if I add less liquid.

Made chicken stock for the first time. AMAZING! One chicken carcass (it was a jewel encrusted Ginger Pig chicken which cost a fortune). Stuck in with a carrot, unpeeled onion, bay and peppercorns. Not too much water (about 2cm below the chicken which I mushed up with a wooden spoon) also added a splash of cider vinegar which the yanks seem to consider obligatory. Put it on for 1hr20 mind (as needed to go to bed). It was beautiful. Now In the freezer for risotto 👍

I've had my IP for coming up to a month and I have found the following to be great:
Bolognese sauce (in 20 mins rather than 4 hours)
Ditto chilli
Macaroni cheese
Risotto
casseroles
Rice dishes
Batch cooking veg for freezer - I have a veg bag every week and can't always use it up. This is much quicker
Greek yoghurt is brilliant as is fruit compote to have with it.
Less good was soup - no real saving in time or prep and my cheesecake was more like a cheesecake dessert. I need to try again with a larger tin or less mixture

I have a different brand of instant pot. Do you reckon most instant pot recipes can be copied exactly?

Yes.

I did a whole chicken today in 45 minutes. Handy as I stripped it of meat for various meals.

Can anybody tell me, (lougle might know this), what the difference is between normal pressure cooking at high/low pressure and steaming?