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It turns out my wife was opposed to an Instant Pot too. Why? I don't know. But I got one over the holidays anyway[1] because I wanted something for incubating

by js2 5y ago

It turns out my wife was opposed to an Instant Pot too. Why? I don't know. But I got one over the holidays anyway[1] because I wanted something for incubating yogurt that could do more than just be an incubator. I've now made yogurt in it maybe eight times and it's come out perfectly every time. I had lots of failures in the past trying other ways of making yogurt. The steady incubation temperature really seems to make a big difference. I've also used it for a handful of meals, lots of oatmeal, and it's excellent for hard-boiled eggs that are easy to peel. But I haven't used it for rice yet. My wife just insists on making it on the stove and the reviews I read indicated the Instant Pot isn't particularly great at making rice. [1] I got the Pro 10-in-1 6 Qt when Amazon had it on sale for $80. I bribed my wife with a Lodge 6 qt dutch oven. It was a fair trade. :-)

gotorazor 5y ago
My wife is against the instant pot too. It's actually really complicated to use -- especially if you have grown up cooking on the stove top. The instant pot is superior -- but it is also very very different. It has a long warm up period, but then it cooks things incredibly quickly. Then, you have a long cool down, depressurization period ("natural release"). In the meantime, you have no visibility on how "done" is the food. The basic disadvantages are as follows: 1) if you're an intuitive cook, you are screwed. There are no windows. You can't see how the food is doing. There is a long depressurization period. You can't take it out. You have to follow a recipe with instant pots. Everything becomes like baking. 2) if you're a recipe based cook, you are screwed. You basically have to throw out all of your existing recipes. It cooks faster for long recipes, but slower for short recipes. The chamber is also entirely enclosed and nothing boils away. None of them works unless you re-adjust the water levels and cooking time. 3) pressurized cookware has a really bad reputation of explosions. You can also very easily burn yourself either on the exposed metal parts or get impatient and accidentally steam yourself. The steam from the instant pot seems a lot hotter than regular steam. @js2, try it for rice. Just watch a youtube video on it first because the process is very strange if you're used to cooking rice on the stovetop. The ratio of rice:water has to be very precise. You also have to follow the timer clock for the depressurization part. I re-learned how to make rice just for the instant pot. I read the supplied instructions and then I watch a youtube video. I actually messed it up the first time. I still occasionally use too much water whenever I get careless. But, I love mine. The rice do come out good. But obviously, it won't be like the way it comes out from a pot. It doesn't burn or form a crust.
- js2 5y ago
  Will do. I love cooking in front of the stove as much as anyone, but I am _never_ making risotto on the stove top again. The Instant Pot isn't any quicker start to finish, but it saves me 30 minutes of constant attention to the rice ladling in broth. The IP has its uses, and for those things, it's a great tool. Oh, it's also really great for making flan. There's a gazillion recipes for it online, so I haven't worried too much about that.

by js2 5y ago

gotorazor 5y ago

My wife is against the instant pot too. It's actually really complicated to use -- especially if you have grown up cooking on the stove top. The instant pot is superior -- but it is also very very different. It has a long warm up period, but then it cooks things incredibly quickly. Then, you have a long cool down, depressurization period ("natural release"). In the meantime, you have no visibility on how "done" is the food. The basic disadvantages are as follows: 1) if you're an intuitive cook, you are screwed. There are no windows. You can't see how the food is doing. There is a long depressurization period. You can't take it out. You have to follow a recipe with instant pots. Everything becomes like baking. 2) if you're a recipe based cook, you are screwed. You basically have to throw out all of your existing recipes. It cooks faster for long recipes, but slower for short recipes. The chamber is also entirely enclosed and nothing boils away. None of them works unless you re-adjust the water levels and cooking time. 3) pressurized cookware has a really bad reputation of explosions. You can also very easily burn yourself either on the exposed metal parts or get impatient and accidentally steam yourself. The steam from the instant pot seems a lot hotter than regular steam. @js2, try it for rice. Just watch a youtube video on it first because the process is very strange if you're used to cooking rice on the stovetop. The ratio of rice:water has to be very precise. You also have to follow the timer clock for the depressurization part. I re-learned how to make rice just for the instant pot. I read the supplied instructions and then I watch a youtube video. I actually messed it up the first time. I still occasionally use too much water whenever I get careless. But, I love mine. The rice do come out good. But obviously, it won't be like the way it comes out from a pot. It doesn't burn or form a crust.

js2 5y ago
Will do. I love cooking in front of the stove as much as anyone, but I am _never_ making risotto on the stove top again. The Instant Pot isn't any quicker start to finish, but it saves me 30 minutes of constant attention to the rice ladling in broth. The IP has its uses, and for those things, it's a great tool. Oh, it's also really great for making flan. There's a gazillion recipes for it online, so I haven't worried too much about that.