Good ideas; re: curdlIng dairy even if added at the end. There is something called 'tempering' in cooking. If you are adding dairy or eggs to a dish, put that item in a bowl, and add a teaspoon at a time of the hot liquid you've already made...keep stirring while you're doing this. You are bringing the temperature of the dairy/egg up. In just a few additions, your dairy/egg will be room temp or greater, and you can pour it in the larger pot (all the while stirring) without curdling or separating (or the eggs cooking separately rather than blending)
Having a permanent feeding tube, I rely heavily on my Breville pressure cooker (and VitaMix), and cook with it weekly. I make a lot of stews. Easy to blend, one pot meals. Thanks for the tips! I've gotten pretty good at it but theres always more to learn. I'm happy to say Ive never had a bad meal, but I do rely on cookbooks specifically for pressure cooking, and I've learned to adapt standard recipes through that.
Love you, Karen, you get the essential stuff across so clearly and concisely. The Instant Pot is wonderful but, to really keep smells out of the kitchen, I use it in the shed! The self-contained, set-it-and-leave Instant Pot is perfect for 'isolated cooking'. And I always use a kettle to boil my water as I'm loading the pot. Hot water really speeds up the pot's pre-heat.
Thank you for the tips. Especially the one on roasts! I used my instapot just the other night for the first time. I did the quick release. And well...once i was able to transfer my roast to the serving plate, a piece, (a large piece) of the roast fell off my forks and onto the floor, and BOUNCED! My sister was with me and we laughed so hard we cried!! 🤣 So thank you again for that tip. ☺️
Do not leave homemade stock on saute. The following happened to me last year.. I made bone stock in the instapot one day, filtered out the contents and put the stock back into the pot and skimmed off a lot of the oil. Later in the day, I reheated the stock with the lid off on saute. It didn't boil and instead I saw some steam like it was simmering. I went to take the pot out so I could pour the stock into containers and it exploded out all over the kitchen. Fortunately for me, the explosion was directed up and away from my face but I did get a good 2nd degree burn on my right hand. I did a little research and it sounds like the stock was superheated and the surface tension of the oil on top prevented the steam from escaping. And when I moved the stock, I broke that surface tension which caused the steam to escape violently. I still use the instapot for many things but I've learned my lesson on heating homemade stock.
@@hummingbirdmoth Second degree burns are not what I would call "minor." If lavender oil could "reduce the effect" (???) of burns, we'd all have been pouring that shit on ourselves for centuries. Also, everybody reading this: don't put undiluted essential oils on your body.
I just got my very first Instant Pot yesterday and will be cooking a beef roast today, so your tips will come in really handy for me! Thank you for your help! 😊👍
Omg!!!!! I got my insta pot yesterday and the first thing I made was beef roast. It was so damn tough because the recipe guy said I should quick release it. I was about to return the damn thing. Thank you!!!!
Thanks for the tips, I was getting a little frustrated with the "Actual Time" it took (well more my wife was) but we did not realize that we were able to do other things while we waited. And that quick release with meats make sense now, I had cooked a roast and was not overwhelmed by the quality. Now I know why, thanks.
I NEVER thought about storing that way with the lid upside down. I will definitely change it when I get home. I didn't know about not venting with the meat either. Thank you so much for the tips
Thanks for making this video. I’m new to instant pot although I’ve had one for a couple years I never really started trying to use it until recently. Your blog and videos are all very helpful. I’ve always loved using my crockpot and now with these tips I feel like I have a much better understanding of what I had do with my instant pot and what I shouldn’t do. Thanks again!
I been using different pressure cookers for 30 yrs my tip for those sealing rings to prolong there life after you clean and dry them put a few drops of olive oil on the ring it will make its life double.
Nowadays the rings are made from silicone, not from rubber anymore, rubber can indeed dry out, silicone doesn't. You can buy pressure pot rings for only one euro on ali express.
@@lienbijs1205 Silicone??? OMG! Run! First they collect and bury nuclear waste, now they are making pressure cooker gaskets out of silicone! Run while you still can.
@@tarnishedknight730 It is only in the lid and not in contact with food at all plus it is food grade silicone. I prefer silicone over rubber because it is much more durable.
@@lienbijs1205 I have to admit that silicone is getting better, but the gasket in my most used cooker is over 20 years old, and shows only minor wear and tear. When silicone holds up that long, I will quit making fun of it. Actually, I won't make as much fun of it. I'll still make fun of it, just not as much as I do now.
@@tarnishedknight730 I have also a normal pressure cooker and the ring is made from rubber. After 12 years it is not sealing properly anymore. I am very happy with my croq pot look a like multi pressure cooker but I find the saute function a kind of useless setting since the surface is so small. A normal fry pan is much more convenient.
4th tip on the timing was so apt. I was making instant pot pasta for the first time and was wondering why on earth at 2mins nothing was happening! LOL. finally the pressure cooker started its job and after 2 mins cook and 5 mins wait and then quick release, I had the most remarkable ala dente pasta! No more wasting gas and water and boiling pasta for me :)
I would add NOT cooking pasta in an instant pot. I thought I was following a good recipe but when I slowly quick released the pressure, starchy fluid came pouring out. A huge clean up job followed as I was thinking never again will I cook pasta. Thanks for this video I will subscribe.
I have a great electric kettle that brings water to a boil in a minute. I always use it when I need to add water to an IP recipe, it saves time of the IP having to come to pressure because your liquid is already heated!
My solution is to leave the lid off initially, add the liquid, and hit the saute button. That gives you up to 30 minutes and if you forget it, it shuts off automatically after that time. Once the liquid is hot (usually no more than 3-4 minutes), I can add the rest and voila!
Using the instant pot for the newbies should try an easy recipe that if it fails it doesn't ruin your dinner. There's a little bit of a learning curve but once you get it you're going to love it.
Thank you for tip #5. I have followed a recipe for Pot Roast and it told me to quick release. Every time time, it got dried. Now I know why. Again thank you!
I don't have an Instant Pot, but I do have a pressure cooker. Never thought of storing mine with the lid inverted, that was a great tip pretty lady , thank you!
Mike's Cooking Studio I had a Wolfgang puck electric pressure cooker that just had a dial for time. It could sauté but not much else. I upgraded to the duo nova 8 quart a couple months ago. Game changer! When you store your lid upside down it helps if you cover it with a light towel that air can circulate but dust doesn’t get into the lid.
Been pressure cooking for many years, very good advice, nice job. Keep em coming, I am never too old to learn, in fact, the older I get the more I need reminding... Lol. Have an awesome day!
We only REALLY learn by failure, ours or someone else's! Following tips by experienced users is someone else's! Not only do you want to read carefully directions, but ALSO THE REVIEWS! if in reviews every other person is decreasing the amount of salt or sugar, etc....it can prepare you to take time to compare similar recipe's ingredients. If you're prepared to reduce/increase certain ingredients you will not consider the first attempt a failure, rather you can see it is getting fairly close to your desired outcome!
Great video...I wholeheartedly agree with #3...my first couple of tries with my new Instant pots I got for Christmas were total DISASTERS...but now I really enjoy using them... your videos REALLY helped me overcome my problems very quickly...THANK YOU...👍🏻👍🏻👍🏻💟
I have a pressure cooker, not an instant pot, but I soak the sealing ring in vinegar for 30 seconds to a minute to kill any bacteria that's left from the soap and let it dry completely.
30 seconds in vinegar kills nothing. Vinegar is a good cleaner for some things, but isn't a disinfectant. Leaving the ph low makes the surface less likely to grow new bacteria, but then again so would a high ph with a baking soda soak. If you aren't confident that the high temp of the instant pot will kill the bacteria then boil the seal for a minute or two on the stove or soak it in a solution of 1 gallon of water and 1 tablespoon of bleach for 2 minutes.
@@jcwoods2311 30 seconds won't kill everything but, vinegar does kill SOME things. We use it to process colonoscopy scopes but, we also have the machines and tools to make it effective. You are right though, 11 lbs of pressure (average for one of these pots) for over 20 minutes will pretty much destroy anything. IF it picks up bacteria, it would likely be from something on the counters after it's been processed.
Those tips are useful to me and especially the one on cooking meats like roasts. I have had my 3 qt cooker for over a year and just took it out to begin cooking with it. I also have some accessories and have had them for over 6 months and just pulled them out and cleaned them up also. Thanks for sharing this valuable information with us all.
The recipe book that came with my Instant Pot said to quick release pressure on the roast, then add veggies and pressure cook again. The roast was indeed tough.
Thank you. Good advice and straight to the point. The natural pressure release for meat makes enormous sense. Now I have to look up how to swap out the sealing ring.
Some people don't realize they can put the lid in the slots of the handles when they are done cooking , so you don't have to look for a place to lay the lid while you thicken sauces and gravies.
@@donnalynn2 Some that don't have the slot in the handles have a little wing (the all have the little wing) out the back that the lid screws onto, and the lid can be secured out of the way there.
I just started using the instant pot and I'm very happy with the progress I'm making I was a little intimidated at first the manual button is the best button you could probably use on the instant pot but the biggest thing that she never mentioned which is the most important thing of anything that has to do with the instant pot and I'm really surprised she never mentioned it you can never ever start cooking anything unless there's a liquid in there otherwise you could damage the instant pot and that's 100 rule that I plan on making sure I never make a mistake about
I loved my Instapots, but the first one I got for Christmas was broken, and the replacement also broke shortly after. (I was unlucky, they were poorly assembled) the lady from Amazon was kind enough to send me a Corsair instead, after refunding my money! (She recommended it) So far no problems! They're practically the exact same thing, though. Great tips! Thanks!
Thanks for the tips! We bought our very first Instant Pot yesterday, looked up RU-vid recipes and found Six Sisters, who referred us to your channel. We’re looking forward to doing great meals the right way both slow and fast cooking!
Yes, there is no advantage to pressure cooking dry pasta. Very starchy foods can clog up the valves. I've been pressure cooking my whole life. The IP Duo has retired my 2 cookers! It's such a pleasure to use. Glad people are rediscovering what their great grandmother knew; pressure cooking was the microwave of the 1920's. Friends use to look at me with wonder and fear and then flee the kitchen when the stove pots started jiggling. Duck and cover.....
I tried pressure cooking potatoes and milk as i was making a garlic-mash once in my instapot, i didn't realize that when releasing the pressure that milk shoots out of the valve, takes awhile to clean up, you've been warned...
Hieroglyph, milk tends to foam when it boils, and it will boil in a pressure cooker. The foam tends to fill the vessel and when you quick release the pressure, you have milk coming out the vent. You could try "natural" cool down. Take the cooker off of the burner and let it sit until it cools down (about 15 min). That should keep the foam from coming out the vent.
My first project in my IP was a cheesecake. BEST cheesecake I've ever made!! I have cooked with a pressure cooker since I started cooking (30+ yrs.). My mother used one all her life. However I LOVE my IP as it is sooooo quiet. Thanks for the tips.
A soak in vinegar and lemon juice will take the odor away. I also store with the lid upside down just as you but cover it with a light towel to keep the dust out of it. Not that I don’t use it often, I just store it in the laundry room where I have space and the lint in the air will cover things.
Thanks for an interesting and helpful post. One thing I've seen many cooks on You Tube do is to cover the vent with a towel when they are doing a quick-release. Even though the instructions specifically say not to do this, they continue to do it. The steam is meant to escape so that the pressure can go down.
Good to know some helpful hints. I have had an electric pressure cooker before the Instant Pot brand became popular. I also use on stove type pressure cookers too.
Thank you so much for your great tips! I did have a roast turn out very tough and wondering why but I did not let it slow release : /you cleared up the questions I had about slow release and quick-release which is very important! Thank you so much again ... Your presentation is great!
I have the Cosori pot and have found that when I'm not using it I can store the lid loosely on top. I am still trying to figure out how to make beans from dry beans and not have them burn, it's been 3 tries so far using the recipe book. My favorite thing to make in my Cosori is pulled pork. I'll use the pressure cook first, let it come down naturally take 2 forks and shred the meat then make my BBQ sauce and add it then let it slow cook for 2 hrs while I make up rolls, and coleslaw. I buy a good size roast and cut it into smaller chunks to freeze for this purpose (it's only 2 of us in the house). I have used one of the chunks also to make a roast pork with veggies. I'll put the veggies (potatoes, carrots and onion) on the bottom rub some herbs into the meat and place meat on top, pressure cook for 25 mins let it release naturally take everything out and let it rest while I make gravy from the liquid. Whole milk with cornstarch keeps it from breaking and I get a smooth gravy.
Thankyou so much I have to say these are the best tips I have come across! I’ve just started using my instant pot and these tips have made me feel more confident Thankyou again
These are great tips! Thank you so much! I am a beginner with the instant pot. And l have made 3 recipes with no problems. Except when l made spaghetti my pasta stuck together a little bit. I really enjoy using it. Thank you for sharing your video!
I’ve been using a pressure cooker for years, this new version of a pressure cooker is Awesome, I’m still in awe no more running cold water over the lid to QR, no more loud jiggle while it’s cooking, I enjoy the different posts, I will still not use an instant pot for every type of food item, thanks Instant Pot, your so much fun to use. Thankfully I don’t need recipes but ya never know, teach old dog new tricks.
Great tips and well-presented! It's almost like a should have been called efficient pot or easy pot since you can walk away from it and let it do its thing.
6 Tips to avoid problems with your Instant Pot: 01 - Read the instructions how to use safely before your first start. Don't try to fix anything in your Instant Pot with your tools. 02 - Never leave your Instant Pot " On " and Cooking something if you are going to sleep or doing things too far from the kitchen. Better be safe than sorry ! 03 - The cooking time is very important to obtain the best results, keep eye on your recipes time. 04 - Please keep your kids safe while you're cooking, steam and hot can be dangerous for everyone. 05 - Don't put your Instant Pot inside the fridge or freezer to cool off your food in any circumstances. 06 - Don't worry !!! the Instant Pot is easy and safe to use and nothing wrong gonna happen. I love my Instant Pot! Good luck
Appreciate the video for beginners, I’m trying to decide what my 1st dish will be in my Duo. I did want to also say that in the comments I’ve learned a lot myself. I hope you all are ok 👍🏼
You’re right! My friend has helped me so much - she’s been using an Instant Pot for several years and convinced me to get one. When I had a failure she looked at the recipe and explained why it failed (not enough liquid) and then pointed me toward more reliable recipe sources. I’ve had an absolute blast learning how to use my Instant Pot!
I just had my 8 quart DUO delivered to my door. i have been binge watching recipes all day and I just subscribed. One thing that keeps coming up on the Duo is that people have complaints about there pot not powering up. Peoples response is that the cord is not pushed all the way into the pot. Well guess what? I guess there hardwired now. I just unboxed mine and its hard wired.
You are going to love it Robyn. If you are looking for some other channels concerning the IP, check out Pressure Luck Cooking. Jeff is a fun guy to watch, and has many wonderful recipes. ru-vid.com/show-UCWP5zYusIJqJCK27A0NlAKg
My friend has 3 sealing rings: the transparent one is only for rice, the red one is for food with strong smells (she love curry and spicy food) and red meat and the blue on is for vegetables and fish!
I think it bears mentioning on this video... try soaking the ring in 1/2 tiny box of baking soda and about 1 or 2 qts of water leave a few hours, rinse and check until smells are gone :D I got rid of that strong scent of turmeric. I don't cook with curry so I don't know if this would work with that. I would try it! :D Bon Appetite!
Thank you for these tips. I’m fairly new to Instant Pot and have subscribed to your channel in the hopes of becoming more proficient I’m looking forward to learning from you.
I clicked 5:13 about 20 times in a row because I keep forgetting.😱 Maybe I will put a Sticky Note on the counter and Cabinet when doing a roast.😃👍 Great Video.
