3 ms·

This is quite possible. I use mine to cook wild rice, which takes awhile stovetop. And hard boiled eggs, which come out great. Everything else I've tried with i

This is quite possible. I use mine to cook wild rice, which takes awhile stovetop. And hard boiled eggs, which come out great. Everything else I've tried with it, I might as well just cook with the stove or oven. I don't like most recipes I've seen and am somewhat of a picky eater.

Eisenstein 3y ago
It is wonderful to use instead of an oven since it doesn't heat up the whole room and you can pressure cook dry beans without soaking to fully done in about 20 - 30 minutes.
- taylodl 3y ago
  > It is wonderful to use instead of an oven since it doesn't heat up the whole room Energy efficiency is a big point. Between my Instant Pot and Air Fryer I have few opportunities to turn on the oven. These devices heat up faster, cook faster, and provide more consistent results. This is especially true now that I'm an empty nester and no longer cooking for a large family. It also makes it easy to resist the temptation to rely on processed foods.
- Marsymars 3y ago
  If I’m being really miserly about heat output and/or food smells I’ll walk my pot out to the back deck to release. (Could also plug into an outdoor outlet to cook, but gets logistically complicated with timing if I’m not already hanging out on the deck.)
  - drewm1980 3y ago
    IIRC you're really not suppose to do this. A pressurized pressure cooker is not something you want to drop accidentally.
nvy 3y ago
I primarily use mine to make rice, beef stews, and hummus. All of those take less time and are just as good if not better than stovetop. Once I made shawarma in mine, that was pretty neat.
- pessimizer 3y ago
  You use it to make hummus? Is there a good recipe that you use, or are they just floating out there?
  - nvy 3y ago
    I have one from my sister-in-law, that she got from her (Israeli) partner's grandmother, which is a very traditional Israeli hummus recipe. That recipe is for stovetop and I adapted it to the instant pot. The trick is to use baking soda when you cook the chickpeas in the instant pot, because it dissolves/softens the shells. Then you take them out and rinse thoroughly in water to get rid the baking soda taste, before slapping them into a food processor with tahini and whatever else. Good quality tahini also makes a difference. Lots of north American brands have a wildly different taste than what's common in the middle east.
    - selimthegrim 3y ago
      Baking soda also um…degasses the chickpeas shall we say

Eisenstein 3y ago

It is wonderful to use instead of an oven since it doesn't heat up the whole room and you can pressure cook dry beans without soaking to fully done in about 20 - 30 minutes.

taylodl 3y ago
> It is wonderful to use instead of an oven since it doesn't heat up the whole room Energy efficiency is a big point. Between my Instant Pot and Air Fryer I have few opportunities to turn on the oven. These devices heat up faster, cook faster, and provide more consistent results. This is especially true now that I'm an empty nester and no longer cooking for a large family. It also makes it easy to resist the temptation to rely on processed foods.
Marsymars 3y ago
If I’m being really miserly about heat output and/or food smells I’ll walk my pot out to the back deck to release. (Could also plug into an outdoor outlet to cook, but gets logistically complicated with timing if I’m not already hanging out on the deck.)
- drewm1980 3y ago
  IIRC you're really not suppose to do this. A pressurized pressure cooker is not something you want to drop accidentally.

nvy 3y ago

I primarily use mine to make rice, beef stews, and hummus. All of those take less time and are just as good if not better than stovetop. Once I made shawarma in mine, that was pretty neat.

pessimizer 3y ago
You use it to make hummus? Is there a good recipe that you use, or are they just floating out there?
- nvy 3y ago
  I have one from my sister-in-law, that she got from her (Israeli) partner's grandmother, which is a very traditional Israeli hummus recipe. That recipe is for stovetop and I adapted it to the instant pot. The trick is to use baking soda when you cook the chickpeas in the instant pot, because it dissolves/softens the shells. Then you take them out and rinse thoroughly in water to get rid the baking soda taste, before slapping them into a food processor with tahini and whatever else. Good quality tahini also makes a difference. Lots of north American brands have a wildly different taste than what's common in the middle east.
  - selimthegrim 3y ago
    Baking soda also um…degasses the chickpeas shall we say