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>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 inst
by 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 agoHow 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.