One thing not mentioned that I have observed: electrical cost. I was a chef for 25 years. In my home I have an electric oven (gas is NOT an option where I live). For things such as slow braising, or other such long cook time oven recipes; the instapot is better. Not because it does it better than the oven, but because it actually saves me on my electric bill. I have compared my bills doing it one way and the other. There is a real visible usage spike on the day when I use my oven. When using the instapot, it is much lower. Other than that I agree with Ben. It is the safest pressure cooker I have ever used. The fact it can do other things is just a bonus (a good one though). That said, not a fan of it's rice cooking ability (still prefer a stovetop personally).
@@Always_wandering I hope it's not one of those toaster ovens. They aren't even ovens. Other than commercial ovens, Japan just can't do ovens well at all.
I've had an Instant Pot for a little over two years now, and I love it. I'm 90 years old, with decades of cooking behind me, and this little pot has me wishing I'd had it long long ago. Besides doing a lot of my cooking, it makes wonderful yogurt. I enjoyed your video, but I would take issue with your method of cooking rice. Why soak it first? Rinse it well, dump it in the pot, and add water, 1 cup for 1 cup-- perfect rice every time.
I do almost the same thing. But I cook for 3 mins on high pressure with 1 cup to 1 cup then turn it off and let it natural release for 10 mins. Then release the rest of the pressure. I feel like any time I have made rice in the instant pot if I follow their directions it was always kinda bad rice. I normally google to other people and how they cook it if I'm trying a different type of rice.
@@angelsenvy2282 If you are using Japanese rice thoroughly wash then cook for 6 minutes with a 1:1 ratio of rice to water. Add 1 minute for every 1000 metres above sea level. Leave to release naturally.
@@angelsenvy2282 I do not soak my rice, i dont like it like that. I rinse til water is clear, usually 2-3 times. this stops it from being stickier. If you want it more sticky you can just chuck it in. literally all my asian friends own this cooker lol if that helps you
I have bought my wife the 6qt size and we used it so much but needed a little bit more quantity for big family meals sometimes, so I bought her a different brand of an 8qt size. They actually both do a few different things from each other and the safety aspect of it is comforting. I’m an at home dad and do most of the cooking now (I’m disabled) and these really help pull off some big quality meals without pushing the limits of my abilities.
Ben talking about flan in a pressure cooker: "That can't possibly work" My mom cooking flan for decades now in an old pressure cooker (no electronics at all): "How many flans you said? cream cheese, lemon, coffee or walnut flavoured?"
As a nurse i can say it is a game changer for me. I used to feed my family food i made on my days off after prepping for a few hours. Now i can get home from work, throw in a pound of frozen ground beef, get a shower without a care, and serve dinner about 30 minutes later (i have the 1st gen instant pot duo for a couple of years)
We are full time RV couple travelling around the USA and Canada. been on the road for 5 years. The Instant Pot was our first purchase, it gets used at least 3 times a week and sometimes 5. It makes life so easy, in an hour I can cook a whole beef stew, 20 minutes a lamb curry, 50 minuets Osso Buco, 35 minutes Somerset pork, etc etc etc. Wouldn't be without it.
I have the same instant pot and I cook basmati rice all the time. I do not soak the rice and I use a ratio of 1:1 rice to water. Cook on manual high pressure for 4 mins and natural release (not keep warm) for 10 mins and then quick release the rest and it is perfect rice, separate grains and fluffy. I love mine and couldn't live without it now
A series about Ben making obscure/older recipes that are interesting and documenting the process from start to finish would be kinda fun. Just my two cents.
FYI a Canadian invention, and the story is actually heart warming story of a guy being let go from his job and want a better way to make food for his family while his wife was at work.
I'm Instant Pot royalty. My husband's cousin's cousin (so clearly a close personal relative I've never met and who's never heard of me) is the inventor of the Instant Pot! :)
@@aymiewalshe982 trust me our Canadian hearts are with you, our closest ally and this turbulent time shall pass. One thing guaranteed is that America always stands up and always perseveres. :)
What I notice is that Canada has always been where a lot of creativity comes from, America doesn't seem to do well precisely because of the lots of corporations and court systems that shanks anyone getting a opportunity. If you came up with something, chances are some corporation patented all those ideas by taking em from other people and ripping them off ages ago, then not implementing them to deny competition?
I bought my Instant Pot when I lived in a really crummy apartment with a broken stove. I got tired of always trying to find meals I could cook in a microwave, so I got this. It helped me immensely and I use it all the time now, even though I have since moved apartments. Love this episode!
I've had mine for over 3 years, and I still use it at least once a week. It's a marvelous device - I use it for soups, stews, making stock, chili, and loads of other things, but never rice (I have a rice cooker for that). Worth every penny in my book - I cannot recommend it highly enough. Bravo for doing this review, guys - you nailed it!
I have had one for about 10 months, and don't know how I would get on without it now. I probably cook 3 or 4 dinners a week with it, and barely ever use the stove-top or oven anymore. I love it.
love mine, use it so much. A favorite is steamed whole eggs: use the trivet it comes with and lay your eggs on it. In the 6 quart you can fit the whole dozen (for the week) and the shells come off easily. Also want to add for anyone who can't stand for long periods of time (disabled, elderly, had surgery etc) or is a busy parent of young kids, it's amazing. The fact that you can dump ingredients in, set it and walk away knowing it will turn itself off and naturally pressure release if you forget about it, I feel makes it worth the money.
That is exactly why I picked my instant pot up, because I am disabled from a disastrous failed back surgery and cannot stand up very long to cook in the kitchen!
For people with disabilities or health issues this can be a great alternative to cooking. This is the difference between eating unhealthy convience foods and health fresh food. Especially great for those with low energy or chronic pain. The safety of not having to mind a burner is very comforting.
Couldn’t imagine being without an instant pot now after having one for years. Another alternative way of cooking rice is “pot in pot” fill the instant pot to at least the minimum fill line with water then put rice and water in a glass bowl 1:1 put the the bowl on a trivet in the instant pot. The water in the bottom fills the chamber with steam to pressure, the water in the bowl is absorbed into the rice. Because rice is not in contact with the bottom of the pot you don’t get that uneven cooking.
Yes! I got those little silver stacking bowls for the IP with the lifting handle and I make my rice in one of those bowls. Its always perfect! I started doing other dry grains in there too and they also work, like grits and flavored noodle packets.
Yeah, my favorite move is the 4 meal rotisserie chicken. $7 or so, at max, for a precooked chicken from the market and some basic vegetables (carrots, onions, celery, etc) on my way in from work. Meal 1, obviously easy. Leftover chicken is then peeled off, while the carcass is cooked down to make stock. From the remaining chicken bits, and the stock, easily 3 more meals of soups or dumplings. In our inflation era, that much food from such a small amount of investment... but still enjoying a wide variety of flavors... easily makes the machine pay for itself. Yes, I could do all of that without it... but given the time investment needed and the mess you'd end up with (like a steamed up house for 10 hours while bone stock simmers and reduces)... I probably wouldn't.
Ok, now I am picturing Ben giving himself pat on back when his efforts turned right, giving a thoughtful look when he failed and giggling when something silly happened
I have had my instant pot for 7 years. It’s one of the best purchases I ever made. I made seafood stalk and lobster bisque in it yesterday it was amazing. As to the rice it takes practice to get it right but once you so it’s so much faster . Great video as always guys
@@SortedFood Steak came out wonderfully, with just a stock cube, water and whatever various spices I had in the cupboard. So easy to just shove it all in and let it cook away.
works great. i love that it has stainless steal pot inside ru-vid.comUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
Most students in the UK, where these guys are based do have a kitchen. But lots of times in student accommodation you are not allowed hot devices that are left unattended (so not allowed hot plates, slow cookers etc) so this probably wouldn't be allowed in halls
@@Stettafire I'm not sure where your referring to but thankfully in most midwestern universities you're allowed one or two plug in appliances like this as long as they're enclosed! My friend has an instapot and her roommate a toaster oven since they're closed and auto stop!
My uni in the US doesn't allow any kind of kitchen devices in the residence halls. I've managed to have an electric kettle for tea which has been a lifesaver
Best dish I have ever made with one is an easy pressure cooked beef tongue with ancho chilies. It will fall apart and make the best Street tacos you have ever had.
To cook rice (or any grain) in my IP, I use the "pot in pot" method. Put my rinced rice (semi wholemeal) in a bowl with 1,5 volume of water, and pressure for 12 mn. I put a lid or a plate on the bowl to avoid drops of water in the rice. (The time and amount of water are different according to the grain I cook) Release the steam immediately, and if necessary separate the grains with a fork. It is fluffy and keeps it flavor - I use basmati or tai rice. I quite always use this pot in pot method, because the bowls are easy to clean, and I like to use 2 or 3 jars instead. So I can keep 1 or 2 for later. When cooling, the lid of the jar seals. You can keep it up to 5 to 7 days in the fridge. Sometime I use ramequins with cooking paper inside instead of jars : I can freeze those and take off the ramequin when freezed. You just have to put them back in the same ramequin to heat them. As I am a single 67 old lady and don't want to cook every day, this makes my personal fast food in the freezer 😂 (Sorry for the possible language mistakes, I'm french)
Hey! For rice in the instant pot, I go 1:1 with rice and water, 3 minutes on high pressure, then 10 minutes before release. Works for 1 cup rice and water, and I've done 3 with equal success as well. It may not be any faster but I don't need an extra appliance for it.
05:08 To be clear, it took more than 30 minutes to cook your lamb recipe. Yes you set the timer for 30 minutes on the instant pot, but people always gloss over the fact that it takes approximately 15 or 20 minutes for the instant pot to get up to pressure *BEFORE* it starts to cook and that timer begins going down, so that extra time needs to be added to your total cooking time!
@@PersonWithStupid37 I’m so sorry to hear that! I got my instant pot recently and my own personal letdown was the fact that apparently it wasn’t just me that had a difficult time making rice in it that didn’t come out sticky/dry/overcooked. Apparently this machine is just simply not suited to make rice from the endless of comments I have read about this. I really hoped that it would be a substitute for a rice cooker(I don’t own one), but I guess not, and I am back to using the stove top. I am a vegetarian, so I eat rice a lot, and I am making a rice dish tonight in fact. It just bums me out. I really, _REALLY_ do not want to buy another huge kitchen gadget for my tiny apartment to make rice, but I have a difficult time making it to come out well no matter how I cook it! : /
@@anti-ethniccleansing465 I have cooked rice once, following the instructions and it came it perfect, it's like cooking pasta except you can't stir or take the top off
@@drumboarder1 I actually did a bunch of research and found a RU-vid channel which did a lot of testing and figured out a perfect technique for making white rice. It worked the very first time I tried it. I was over the moon happy about it, because it took a long time to track down the working method. I don’t know how you got yours to work following the instant pot instructions, but that shit did not work for me at all! It came out sticky and dry, and one the main reasons is that the instant pot puts on “keep warm” after the cooking process is done, and you have to make sure that you do not have that set. There is a few other minor things too, but that was a key factor. The IP recipe doesn’t mention that “keep warm” setting whatsoever. And it is it like cooking pasta at all, so I’m not sure why you say that.
@@anti-ethniccleansing465 sorry I should have specified it was just on the stove but there's another commenter here that apparently loves making rice in their pressure cooker, maybe you could hit them up
I actually love my instant pot for rice, even for making small portions. I feel a lot of Instant pot rice recipes have too much liquid. When I do a 1:1 ratio that works best. This is best if you like a drier (but fully cooked) rice.
Agreed. I wish they'd found another recipe to follow, as I use close to the Gordon Ramsay method of 1:1.5 rice to water and it produces amazing rice every time in 15mins.
1:1 or just slightly more water is the best ratio for a pressure cooker rice, because in a pressure cooker there's no evaporation. The ratio you use for a normal pot(1.3-1.5 liquid :1 rice) can actually be broken down to 1 rice to 1 liquid, then the 0.3 extra liquid is to account for evaporation in your normal pot while the rice cooks (see American test kitchen‘s What's eating Dan - rice episode for more detailed explanation). When there's no evaporation (pressure cooker or sous vide) the ratio needs to go down so the rice doesn't go mushy, and pretty much all rice will cook with a 1:1 ratio
Yeah, 1:1 and 3 minutes + npr for basmati or jasmine white long grain rice, and no need to wash or soak. You do have to have a minimum of a cup in the standard machine though, as that’s the minimum water level for pressure cooking
Yeah I do usually “under measure” my rice so there is slightly more water. I also use the same method for brown rice, but do around 23 minutes. The instructions say 20-22 minutes, but I find a little bit extra time makes the texture a bit softer and close to the texture of white rice
I bought one because I saw it for $70 and thought “why not?” My mom saw it once, used it for something, and has taken it off my hands since. She seems to use it daily. One of the few things I would say is well worth the price especially if you can get it on sale.
I love the electric pressure cooker for making soups and stews. Rice is so much simpler and better on the stove. I haven’t tried making steamed puddings yet though. One thing I found is that to always add hot or boiling water - not cold - as then you have to wait for the pressure cooker to heat the liquid before it can pressurize.
As a new Mom that burned a lot of dishes while tending to the baby, this is a LIFE SAVER. I love the fact that I can program it and walk away and not worry about it burning. The keep warm function helps to warm up the meal without babysitting it. It makes an awesome biryani !. Try it. 5 stars from me !
I was both amused and horrified at the same time. He has basically given his daughter free reign to slurp food from her plate whenever she wants. I can hear the ring of "but Daddy slurps his pudding on Sorted" as a winning argument until she moves away from home... and, there are some things that you just can't unsee, no matter how much you want to...
We have one and absolutely love it! My favorite dish, so far, is a pork roast seasoned with Greek seasonings. We let it slow roast and made a tzatziki sauce and served it on pita bread. It was amazing! 💜
I love my instant pot. I was a culinary instructor and wish we had them back in the day. With the addition of the air fryer top, it is an essential kitchen gadget.
I am a huge fan of the instant pot. Have been using one for over a year and I was able to get rid of a lot of space taking items crockpot, pots and pans. I use this pot every night. Liked that you guys used it and gave honest opinions.
I believe that is the reason why I had the good fortune of being able to buy my instant pot for only $10 LOL. I came across it at a garage sale, and the woman said she only used it one time but that it overflowed and freaked her out, so she was too scared to keep using it because it seemed to “complicated.“ It looked in perfect condition to me, and it has worked just fine. 😁
I do this with water or broth going into the recipe. I also recycle the cans, so I need to rinse them out. It makes it easier to rinse them clean with water for recycling.
Several years ago, I saw an electric pressure cooker and thought, "Well, there's one gadget I don't need." The next thing I remember is the Instant Pot box on my doorstep (thanks, Amazon). No idea how that happened, but it was one of the best purchases I ever made.
I absolutely love my instant pot. I use it for soups, pasta, proofing dough, yogurt ( pour ingredients in cold done in 9 1/2 hours) and so much more. I even got my 94 yr old mother using it.
I'm really happy that you guys took a look at this, because I remember messaging you about those instant pots/thermomixes. It shows that you really do care what your viewers want to see. Yes, I've been using a similar product for over a year now and I'm saving to buy a theromix, which is an instant pot x10 + a built-in cookbook.
I got one of these last year and it's wonderful. It's a pressure cooker that's both safe and entirely not fiddly. If it just did that it would be worth it, but it does a LOT more. I use the steam and sous vide function on mine regularly. While it can kind of, sort of mimic a slow cooker, it's not as good as a real slow cooker simply because the heat isn't spread nearly as evenly. I could make a good case for having both available. My favorite things to make are soups and stews. Everything goes in, pressure cook for 30 mins, and an hour later I have the best soup. Something not really emphasized in this video is how high quality these are. The thing is heavy, the inner pot is thick stainless steel. All of the official accessories (and you'll likely pick up some of those) are equally good. Aside from being pretty foolproof, I love that I don't have to check on anything nor does it heat the kitchen up. For 1-2 people, the six quart is the one to get, for more get the eight quart.
@@GarlandFarms It's not necessarily. It's faster and gets most of the way there. An example is corned beef. Yes, you can get pretty good results pressure cooking one, but it will never end up as tender as slow cooking. At least I haven't managed that yet.
I fell in love with my pressure cooker. Used it almost daily for a full month. Everything turned out terrific. One of my favorite desserts in the pressure cooker is my mango cheesecake. Turns out great every time. Well worth the money.
Another factor I really enjoy from mine is the 1-pot aspect. For example Searing lamb and onion, then making up the soup... normally in my house that's a skillet and a pot to both contend with in the cleanup later... with the instant pot, I'm just managing the single dish. Granted, that dish takes up a large amount of space in the sink/dishwasher... but not as much as a soup pot and a skillet combined. I've fallen so in love with mine over the years, that I added a second one for large meals or making up multiple food-prep freezer meals in advance.
Iove my instant pot, as a busy person. There's a also a timer function, for those pesky 4 hour slow cooking recipes, or 40 minute pressure cooker recipes. I can set a timer so I have hot stew ready for dinner when I get back from work. I can wake up to a full pot of breakfast congee, eat it, and then store the inner pot in the fridge to eat for the rest of the week.
I love mine and I can go weeks where it’s the only thing I use to cook. It slow cooks well, it makes yogurt really well, and it makes the easiest peel cooked eggs. I made the best cheesecake I’ve ever made in it and the best bbq ribs. It’s champion, in my books.
Bought this for the household for Christmas, rather than getting everyone a box of chocolates. We haven't stopped using it! Honestly it's a game changer, so many recipes online, so many different functions..... and it's made amazing rice for us every time we've tried xD
This is the first I've looked at the comments section in any Sorted video, and I am so impressed with how interactive you guys are with your audience! This is by far becoming one of my favorite channels. I learn something from every one of your videos and wanted to let you know that I appreciate everything you guys do, and with the year all of us have had, your channel has been a welcome break from my struggles.
Buying an instant pot and electric steamer are quality of life improvements. I do a lot of meal prep and these devices allow me to make meals in record time. I don’t cook rice the way instant pot do and it makes easy sticky rice. I cook brown rice with yellow peas for 27 min on high. 1 cup rice, 2 cups water. Also if you buy cheap cut of meats, you can cook them in the instant pot for tender meat. Soo good.
I make quick chicken stock by tossing in leftover yesterday's roast or rotisserie chicken. Then turn the chicken stock into a quick risotto or soup. So easy.
@@victoriashevlin8587 Toss in all your leftover chicken bones (after stripping the meat off). Cover with water and give it 15 mins or Soup setting if your model has that. After, just strain the bones from the liquid. That's your stock.
Many of my friends love instant pot. My hot take: I already have a large & small slow cooker, a rice cooker, a pressure cooker, etc.. They're good quality with all the bells & whistles, and I'm not hurting for space. If I need to replace one or more of those or I were hurting for storage space, I would get one. As it is, it's a good product but not one I need.
as a student who lives in a very small space .... I can say having a sous vide, pressure coocker, a place to saltue things, a incubator for fermentation projects (the yogurt setting), a slow cooker, a steamer and a freaking air fryer if you get the top end model/the air fryer attachement in one device is really freaking nice (especially when I can have it all in my small dormitary room)
@@doc8125Agree- pressure cook, sous vide and air fry are what I use the most. Even if I had space for a separate air fryer I find the IP better than others I've used so it's a no brainer. With all the different options there's plenty for you to try in it of you like to cook. Well worth going for the top end model if you don't want/need a smaller one.
@@jharris1397 one of my favorite uses for it is whole chicken. You first pressure cook the chicken, then use the pressure cooker to crisp the skin up. Easiest way to make whole chicken for a family at home IMO
My dad bought me one when I moved out on my own, and I’ve loved it since. I’ve had it for about 4 years and I have used it so much. My unexpected thing I love about it is using it to make oatmeal! It makes the perfect texture oatmeal. I measure everything out the night before, wake up, throw everything in there and it cooks while I get ready. Perfectly soft without the sliminess of microwave oatmeal.
I've been watching you guys for years, but I don't know if you guys have ever done a 5 essential cooking tools every kitchen needs vid. Love to see one though!
The InstaPot is a must have for boaters, we love ours. There's a half dozen other varieties, all around similar quality. I would suggest the 6 quart rather than the 8. The larger one is stupidly heavy, and doesn't get you that much. The only reason we went larger was for the air frier lid, totally NOT worth it. The only improvement they could make is easier storage for the cord/plug, as we often cook things up and take the whole pot with us, also why the smaller lighter pot is much more useful.
I was intimidated by mine at first. Now I love it. Cook chicken breaststroke from frozen and ends up pull apart fork tender. Fallow recipes. The liquid and seasoning will disappear so if it seems like a lot...just do it. Always coupons and sales at Kohl's stores. Good cooking.
I used it religiously as an over the road trucker. Set my meal in it at the start of my day, slow cook 11 hrs and when I shut down I had bombastic chow. Everything from rice and beans to stew, even made some Carne asada burritos.
There's a group on Facebook that has a bunch of truck drivers who have Instant pots in their rigs and are making fabulous meals on the go. Clean up is done in the metal insert as a wash basin.
I love my instant pot and it cooks sushi rice perfectly for me, though maybe that’s because I follow guidelines I found online which were rinse the rice a few times as normal and then it’s a 1:1 ratio rice to water, high pressure 4 minutes, natural release 10 minutes. Perfect every time and never mushy. Though you are right it’s tough to make just a small portion of rice.
I bought an Instant Pot a few years back and along with my air fryer they are the most used appliances in my kitchen! With an instant pot and an air fryer you can make last minute decisions on what to cook and still be able to use items that are in the freezer with only a small addition of time to defrost and you still end up making the meal in a "normal" amount of time!
Ben: Let's do another one that you haven't seen for a decade or two.... Creme Caramel. Me, a Filipina that eats leche flan every other week: 👁👄👁.... yep, sure. Those two are different enough.
I cook brown rice all the time in my Instant Pot and it comes out great. Equal volume water and rice, high pressure for 15 minutes, natural release for 5, fluff with fork and eat.
When releasing the pressure valve, I use a pair of tongs to push the float valve to the side. I can tell you the burns from the steam *HURT*. Please be careful!
@@karysmuh I wouldn't do that, if you put a cloth or towel over the vent it will scatter the steam everywhere. my pressure cooker has a similar knob, you can see which way the steam will go, just keep your hand out of the way when you open the valve. With these, don't put anything directly over the valve and you will be fine, with mine, I aim the valve at the back of the cooker, no gloves, no bits of towel or cloth to scald me, just point it away from me and my fingers, never hurt myself at all with it.
The newer model, the Duo Evo Plus, has separated the vent and the switch and it’s much safer. The other nice new feature is that the included pot has handles so it’s easier to lift out and doesn’t spin when you stir it.
I always soak beans as normal before putting in the instant pot. It takes literally a minute to put them in water the night before and another minute to drain before dropping them in the pot. So it adds about 2 to 3 minutes of actual work. The cook time is still vastly shorter but I think the texture is better if they are already soaked.
Steak and kidney pudding is fantastic, Chicken and leek is pretty good, syrup sponge and custard is exceptional ( not a fan of preserved ginger in puddings)
@@jennavosburgh1522 They've sort of gone out of fashion which is odd given Bake off has reined supreme for nearly 11 years now. A lot of it probably has to do with a heavy use of raisins or other dried fruits which aren't looked on too fondly now.
My instant pot is everything while I’m at school! It decreases the amount of pots I need (which as a uni student is everything) and I can still cook if my roommates are cooking because I don’t need the stove :)
I have an Instant Pot and while I don't use a lot anymore, I have in the past. I grew up with the old fashion pressure cooker and have seen the thing blow its lid more than once when my mother was using it. My had years of experience using that pressure cooker by the time I was born she have been raising kids for 17 when I was born and had twins 2 years later. The twins were the last of 7 kids. I will only use an Instant Pot as a pressure cooker anymore. I am 75 now and I live alone so I don't make many meals for myself, but I still feel comfortable with the Instant Pot.
Makes the most amazing Greek-style yogurt. - Add gallon (3.78l) of quality, whole milk. - Cook on yogurt boil setting. (Should take about 45 minutes.) - Reduce temp of milk to < 105F (40.5C). (I move the inner pot to my kitchen sink filled with ice water, then slowly whisk the milk while in the ice bath to increase contact between the hot milk and the cold water. This speeds up the temperature transfer.) - Stir in 2 tablespoons of quality, plain, full-fat yogurt that includes active cultures. (I make so much now that I use a couple tablespoons of previous batch.) - Return inner pot to InstantPot and cook on yogurt setting for 10 hours. (Other recipes say 3-8 hours. The longer time increases the tartness and thickness of the final product.) - Move thin yogurt into strainers to remove whey. (I use 2 plastic, 1/2 gal., mesh strainers I found on Amazon. They have a clear base and a white strainer and lid.) - Refrigerate. (I leave mine in the fridge until I have equal parts yogurt and whey.) - Transfer thick yogurt (approx. 1 qt. each strainer) to containers and use the extra quart of whey as you like. - Depending on the quality of milk and yogurt starter, this can be the thickest, best tasting yogurt you have ever eaten.
Rice is a bit tricky in the instapot compared to a regular rice cooker, but after a few tries you’ll figure out the right water levels and it works out fine. The slow cook and rice cook feature on it work well
The issue they ran into was soaking it first, I have yet to do basmati but basic white rice is fine to just rinse it three times like regular rice and then chuck it in with equal parts rice to water
Totally agree the default water amounts are too much, makes great rice with about 1 to 1 ratios of rice to water, although you do lise a bit stuck to the bottom of pot so making less than 2 portions of rice not realistic.
A pudding basin has that extra thick lip on the top so the foil and paper can be secured over and sealed to prevent water getting in, bowls generally do not.
I've never used an instant pot, but I feel like really the only differences are the size and the instant has more preset buttons instead of just functions. Are they really that different?
Me too. I have a 3, 6, and 8qt. So much more can be done including breads and baking with the airfryer lid ,if you purchase one . Try short ribs or brisket... to die for...Seafood is perfect.. Sous Vide is excellent.. Just got the IP Max which also sterilizes AND pressure cans, so now I can saute, cook AND can with ONE piece of equipment.
Just bought one. It seems rice needs significantly less water and longer “keep warm”. Pressure cooking is really where this equip shines. Stews and bolognese sauce in about 45 min total prep/cook time. Imagine if you wanted to make a lasagne same day? Pretty nice. Great news is i got 8qt Duo for $56 because it was an open box, bingo!! But they are about $100 normally. Once i tweek the rice recipe im hoping to improve the texture. I made a chicken and rice recipe and the long grain rice was close to mush. The one gentleman made a great point about safety. Even for steaming. You set it and walk away. Cant do that on the stove. Tim from Chicago.
I appreciated Jamie's comment that if he hadn't just bought a slow cooker, he'd get an Instant Pot. I haven't touched my slow cooker since I got my Instant Pot! I'm all about that time savings.
I kept my slow cooker bc its so big and can fit way more than my IP. I just can't let it go. For me when I slow cook I will do it old school til it bites the dust.
New diet plan: listen to Jamie's horrid slurping noises every time you get a craving for indulgent foods! I almost lost my lunch while watching this with headphones! On a serious note-- thanks for the video boys! I've been thinking about getting one of these for a while and this video was very helpful! :)
I’ve been using the IP for years, love it. We make stews, chilli, deserts, oatmeal and rice quite often. We use it to make all our yogurt. The included recipes are not great, there are many good recipes out there for rice dishes, risotto is dead easy in the IP. The sous vide function is great for large cuts of meat.
