I use mine all the time. If you like risotto this page is excellent, it gives a basic recipe and then explains how to tweak it very easily to make all the other most popular kinds of risotto, mushroom, Milanese, lemon & pepper, zucchini, potato & pancetta etc. www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
In my opinion the instant pot pays for itself just by how easy it makes cooking risotto, my female ancestors had to stand at the hot stove, stirring and cautiously adding a little bit more liquid at a time, for twenty steamy minutes to make their delicious, creamy risotto, I just sauté the onion, add the rest of the ingredients, close the lid and bugger off till it beeps to say it's done, and mine comes out just as creamy!
I invested in a second steel inner pot, and a glass lid, so when I've cooked a pot of chilli or stew I take that pot out, cover it with the glass lid, and use the second inner pot to make the rice/quinoa/spuds to go with it.
It's excellent for cooking quinoa, you don't have to stand keeping an eye on the boiling pan, watching for the tails to start unfurling so you can catch it in that moment when the grain has cooked but hasn't fallen apart. I make a batch from this golden quinoa recipe, have some of it hot and use the rest through the week. The recipe calls it 1 minute quinoa, but although it is only pressure cooked for one minute you have to wait another 10 minutes before releasing the pressure, and the quinoa cooks to perfection during that time. www.hippressurecooking.com/1-minute-quinoa-golden-pressure-cooker-pilaf/
I haven't bought tinned beans since getting the instant pot. It loads cheaper to buy 500g bags of beans, cook the entire bag, and then freeze any left overs. With a jar of tahini in the fridge door and bags of cooked chick peas in the freezer it is dead easy to whizz up your favourite hummus, always fresh, and at a tiny fraction of the cost of buying it ready made in those tiny pots from the supermarket.
I love Greek plaki. Those huge white beans in tomato sauce that you can sometimes buy at astronomical prices in glass jars from the supermarket. You can order gigantes beans direct from Greece via Amazon (be wary when checking out though, I once paid over the odds for 3 500g bags of bog standard haricot beans from the same Greek company, fooled by the way the Amazon search engine shows loads of stuff that looks similar but isn't what you searched for). Dried beans cook much more evenly, and absorb more flavour from the sauce after being soaked for 8 hours in cold water, though lots of websites tell you it is not necessary to pre-soak when pressure cooking I find it is well worth doing if you have the time.
This is my instant pot recipe for making plaki, it used to take at least five hours on and in the cooker, with loads of attention required. This version comes out tasting exactly the same after 55 minutes in the instant pot, and no stirring or moving from stove top to oven.
Gigantes beans in tomato sauce
6 Servings
INGREDIENTS
1/4 cup olive oil
2 medium yellow onions, peeled and chopped
4 cloves garlic, peeled and smashed
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 stock cube
2 cans tomatoes + 1.5 cans of water
500g dry gigantes beans, soaked overnight
chopped parsley
lemon wedges and crumbled feta
PREPARATION
1. Heat 1/4 cup oil in pressure cooker over medium heat sauté setting. Add onion and cook, stirring often, until translucent, 5–8 minutes.
2. Add garlic and 1/2 teaspoon red pepper flakes, stock cube and cook, stirring, until fragrant, about 2 minutes.
3. Add wine, bring to a boil, and cook until pan is almost dry, about 5 minutes.
4. Add beans, tomatoes, bay leaves and water. Stir carefully so nothing is stuck to the bottom of the pot, (because it will switch off with an error message if it senses food burning onto the inner pot.)
5. Seal pressure cooker according to manufacturer's instructions and cook on high pressure 55minutes.
6. Natural pressure release after 10minutes. Beans should be tender and creamy; if not, reseal and cook 10 minutes longer. Season with more salt if needed.
7. Stir in chopped parsley.
8. Serve beans topped with feta, with lemon wedges for squeezing over.
Oh and don't forget that you can decadent tasting gooey puds in the instant pot www.hippressurecooking.com/borlotti-bean-brownie-cake-for-the-love-of-beans/
And these tiny individual egg bites that are great for breakfast or taking on picnics. ifoodreal.com/instant-pot-egg-bites/
Bugger, now you've made me hungry!