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If I making rice in the instant pot I can't use the instant pot to make actual food. Also that 12 minutes is not inclusive of the 10 minutes it takes to get up

If I making rice in the instant pot I can't use the instant pot to make actual food. Also that 12 minutes is not inclusive of the 10 minutes it takes to get up to pressure, and the instant pot cannot keep rice warm throughout the day.

hilux 2y ago
So much arguing. Don't worry - I'm not going to confiscate or outlaw your rice cooker! > If I making rice in the instant pot I can't use the instant pot to make actual food. I'll just correct this one misinformation. You absolutely can cook multiple dishes at once - I've done it, google: 'pot in pot' - assuming they can tolerate roughly similar cooking times.
- com2kid 2y ago
  > I'll just correct this one misinformation. You absolutely can cook multiple dishes at once - I've done it, google: 'pot in pot' - assuming they can tolerate roughly similar cooking times. I have the OG Instant Pot, it is too small for multiple dishes. Especially if I am making a bone broth soup + rice! Honestly I am trying to think of a dish I've ever made in my instant pot that hasn't occupied a majority of the interior volume...
Suppafly 2y ago
>Also that 12 minutes is not inclusive of the 10 minutes it takes to get up to pressure This is a huge downside that people always neglect to mention with instant pots. Probably not a big deal with rice, since the other methods also take ~20 minutes total, but for larger meals, that extra time is a lot more than it takes for rice, and the slow release at the end is also somewhat necessary for other foods that don't completely cook during the short time that's recommended. Things like roast and such aren't 'done' just because everything is up to a reasonable temperature, that extra cooking that's done during the slow cooling of the release helps flavors develop.
- com2kid 2y ago
  How about soups? If a soup has multiple steps, you can easily end up paying the cost of building up temp and releasing twice. Of course for bone broth, you are still savings many many hours, but the math isn't as simple as "bones 25 minutes, release, potatoes 5 minutes, release, carrots 3 minutes, release."
  - Suppafly 2y ago
    > If a soup has multiple steps, you can easily end up paying the cost of building up temp and releasing twice. I think most people tend to avoid dishes that have multiple steps for that reasons. Generally the most you see is sauteing in the bottom of the pot before deglazing and adding more ingredients and bringing it up to pressure. Although I'm sure some people get fancier with them. At that point though, you probably aren't saving time or effort over just cooking normally.

hilux 2y ago

So much arguing. Don't worry - I'm not going to confiscate or outlaw your rice cooker! > If I making rice in the instant pot I can't use the instant pot to make actual food. I'll just correct this one misinformation. You absolutely can cook multiple dishes at once - I've done it, google: 'pot in pot' - assuming they can tolerate roughly similar cooking times.

com2kid 2y ago
> I'll just correct this one misinformation. You absolutely can cook multiple dishes at once - I've done it, google: 'pot in pot' - assuming they can tolerate roughly similar cooking times. I have the OG Instant Pot, it is too small for multiple dishes. Especially if I am making a bone broth soup + rice! Honestly I am trying to think of a dish I've ever made in my instant pot that hasn't occupied a majority of the interior volume...

Suppafly 2y ago

>Also that 12 minutes is not inclusive of the 10 minutes it takes to get up to pressure This is a huge downside that people always neglect to mention with instant pots. Probably not a big deal with rice, since the other methods also take ~20 minutes total, but for larger meals, that extra time is a lot more than it takes for rice, and the slow release at the end is also somewhat necessary for other foods that don't completely cook during the short time that's recommended. Things like roast and such aren't 'done' just because everything is up to a reasonable temperature, that extra cooking that's done during the slow cooling of the release helps flavors develop.

com2kid 2y ago
How about soups? If a soup has multiple steps, you can easily end up paying the cost of building up temp and releasing twice. Of course for bone broth, you are still savings many many hours, but the math isn't as simple as "bones 25 minutes, release, potatoes 5 minutes, release, carrots 3 minutes, release."
- Suppafly 2y ago
  > If a soup has multiple steps, you can easily end up paying the cost of building up temp and releasing twice. I think most people tend to avoid dishes that have multiple steps for that reasons. Generally the most you see is sauteing in the bottom of the pot before deglazing and adding more ingredients and bringing it up to pressure. Although I'm sure some people get fancier with them. At that point though, you probably aren't saving time or effort over just cooking normally.