Instant Pot DUO60 6 Qt 7-in-1 Pressure Cooker
Pulled the trigger and got one on Prime Day extended sale. Anyone tried one? I wanted it for steaming 5 min HB eggs :yum: Plus bone broth or whatever else I can think of. These days I don't trust myself with cooking even with a kitchen timer LOL :idea:
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I use a pressure cooker all the time (I have a Tefal stove top one) It is a wonderful kitchen aid. I can cook pork belly/stews/lamb shanks in under an hour on a week night, then just insert the steaming rack and cook the veggies in 5 minutes whilst serving up. And, only one pot to wash!
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Mine is a different model, but I love it. I don't use it every day, but if I pull it out, I'll often do a couple of different things, say a whole roast or chicken followed by bone broth.
I find the broth is way tastier pressure-cooked, plus it's faster. I did hard-cooked eggs in it, but I wasn't thrilled with the results. They cooked unevenly. I probably need to experiment a bit more with it. My other regular use for it is to quickly cook cheaper (ie tougher) cuts of beef. Beef is expensive here, and I usually stick to outside round/eye of round. It turns out just melt-in-your-mouth tender and flavourful. :yum: I know most of us won't use it for rice, but I make rice for large family gatherings. I cooked rice in it for the first time last week, and I was amazed at how there was not one grain of rice stuck to the pot. :thup: I'll never scrub my crappy rice cooker again. |
Love, love, love my Instant Pot .. it's also the 6 qt DUO60 7 in 1 :thup:
To be honest, I don't use most of the special function buttons .. mostly use Manual button and then adjust time up or down, and sometimes also adjust Pressure to low, as the default is high. The high/low pressure option is the "duo" part of the product name .. some of the early models only had high. I do use the Yogurt setting to heat milk to 180F .. but then take it out to cool and use a separate yogurt maker for the incubation. That frees up my Instant Pot for something else :idea: Most foods will cook best with the default High pressure setting. The one exception is .. eggs :exclm: There are blogs and instructions all over the web with tips for cooking "perfect" eggs that peel easily. Some say to use Steam button and cook for 12 minutes, do a quick release and take the eggs out right away and plunge in ice cold water to stop cooking. Others say to cook for 5 minutes using Manual button, then hit Cancel and let the pot do a natural release for 10 minutes. Then take out eggs and put in ice cold water. In my experience, both methods led to overcooked, rubbery whites and dry, crumbly yolks. Oh but they peeled easily, no problem there :lol:. So then I tried the 5 minute method, but used quick release and got the eggs into ice water right away. Hmmmm. Fine if you want soft-cooked eggs with still-runny yolks and and snot-textured whites :daze:. After a few more epic fails, I had an idea to try the Low pressure setting .. success!!! :cool:. Firm but not rubbery whites, cooked but still moist yolks and easy to peel. The other factor is number of eggs .. I cook 6 to 8 eggs at a time, no more. Other bloggers say you can do up to a whole dozen, but my experience is that too many eggs end up unevenly cooked. Steam needs to circulate over and around the eggs, which it can't do if they're crowded or piled on top of one another. Maybe if you have the big 8 qt pot, might work to do a dozen eggs at once, but you also need to have a bigger kitchen to fit that monster :lol: My method for near-perfect eggs :idea: .. **note, this assumes you're using standard Large eggs
The absolute BEST site for all things Instant Pot is www.hippressurecooking.com. In fact, this site is recommended in the recipe booklet that came with the Instant Pot :thup:. Her "Pressure Cooking School" instructions for cooking different cuts of meat .. best cuts, cooking times and pressure-release methods .. are superb. Check it out .. https://www.hippressurecooking.com/marvelous-meats-pcs/ Enjoy :wave: |
Thanks for the egg tips, Doreen. :thup: I sold my Egg Genie because my kitchen is tiny, too. I've gone back to doing them on the stovetop, and I'll probably keep doing that if I don't have anything else to do in the IP. It's heavy... and it's only a 6Q! But for sure, if I've already got the pot out anyway, I may as well do some eggs first since they don't even make a mess.
Another site I like for IP recipes is Amy & Jacky's site, https://www.pressurecookrecipes.com/ . They likewise worked with the IP developers, and I like that they often show the results of multiple experiments of cooking times. My usual MO to look up how to do something in the IP is to google it and look for consensus, but if I see their site come up, I'll click on it first. |
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Oh, I love this site too :thup:. Their IP bone broth blog post is awesome .. https://www.pressurecookrecipes.com...pot-bone-broth/ I've also made their Filipino Chicken Adobo IP recipe. Yummmm :yum: I agree it's most efficient to multitask the Instant Pot, especially when space is limited :thup: |
I love my IP. It makes melt in your mouth pork tenderloin and ribs.
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I need another kitchen gadget like a hole in the head, I'm now thinking that I should buy an Instant Pot after reading the posts here, and in particular:
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It's way easy to make bone broth in Instapot Demi :)
I had it down pat a few years ago, collect all assorted bones in gallon freezer bags - when full toss into pot, add water, some salt and ACV put on high for max time (90 min IIRC) then I think i hit it again for same time if wanted more intense. Here's a bunch of images I searched for on my site that had "bone" maybe helpful maybe not but def investige pot if for broth alone, I don't use mine as much any more so I hear the others on the gadget problem ;) all from Instapot below |
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I've had great success with my Mini but left it warming all night by accident once... :mad:
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I love how easily they peel - I wonder if there's something about pressure cooking that loosens the shell, because it even worked on fresher eggs. I used to deliberately save eggs until around the expiry time to do them hard-cooked. OTOH, it could have been luck. |
My old IP bit the dust last weekend, after 7+ years of frequent reliable use (1 - 2 x per week, at least). Bought a new model .. 6 qt Duo-Plus 9-in-1, luckily my local Best Buy had it on the shelf and sale price $80 off :cool:.
It's been a bit of a learning curve, as the buttons are different. Love the updated safety features, eg sealing valve has a separate button to open/close .. no more risk of scalds from gushing steam when releasing pressure :thup: On the subject of hard cooked eggs in the shell .. this new model has a dedicated "Egg" cooking button. It's pre-set for 5 minutes cooking time (which can be changed). I was apprehensive at first, but tried it with 6 large eggs, cold from the fridge (not room temperature) and left it at 5 minutes. They came out well; neither rubbery nor runny. Easy to peel :D :thup: The old IP & lid were sent to a metal and electronics recycling center rather than garbage landfill. I've saved the inner pot .. can always use that!!!. BTW, one of the 9 programs on the new IP is a sous vide function. Haven't tried it yet, but looking forward to playing with it :) |
Nice find, Doreen. :thup: Mine's coming up on 5 years old, IIRC. It's good to know that if/when I replace it, the pot is interchangeable if I get the same size.
So I guess a vacuum sealer is your next kitchen toy? ;) |
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