(dead) $99 Instant Pot

[Kaido]

Dang! Quick delivery for Free Shipping...ordered late afternoon on the 10th & received on the 12th.

Now to open it up & give it a try...most likely something simple like rice.

For the initial setup, I recommend cleaning out the bowl with soap & then running it with water for a 20-minute pressure cook to kind of steam-clean it & make sure everything works properly. Plus it's fun releasing the steam release valve (use an oven mitt!) for the firs time Also, note that you should only fill it to a max about 2/3 full for any recipe (solids or liquids) or 1/2 full for stuff that expands like rice, because it can clog up the vents & over-pressurize. Here are some videos on the extra features available in the 7-in-1 unit:

Pressure cooking (well, obviously haha)
Slow cooker (I recommend buying the glass lid, although if you have the space, I see regular slow cookers on sale for $10 - $20 all the time, so depends on if you want to consolidate equipment or not)
Saute feature
Pressure steamer

Here's a good video on how to clean the stainless-steel bowl using vinegar & baking soda:

https://www.youtube.com/watch?v=bQiT09SnLR4

If you are into large chunks of meat, I'd definitely recommend buying a pair of meat claws for ten bucks. They make shredding chicken breast, pork, and beef REALLY fast and easy:

http://www.amazon.com/Kassa-Puller-Flawless-Shredder-Chicken/dp/B00G4SCGNQ/

If you're feeling adventurous, fire up some BBQ bacon meatloaf:

http://www.pressurecookingtoday.com/bbq-bacon-meatloaf/

 

[soccerballtux]

Dang! Quick delivery for Free Shipping...ordered late afternoon on the 10th & received on the 12th.

Now to open it up & give it a try...most likely something simple like rice.

I did the black beans recipe.

It's not cool that they didn't translate the Japanese or whatever recipes in the book. I want to cook that stuff!

For the initial setup, I recommend cleaning out the bowl with soap & then running it with water for a 20-minute pressure cook to kind of steam-clean it & make sure everything works properly. Plus it's fun releasing the steam release valve (use an oven mitt!) for the firs time Also, note that you should only fill it to a max about 2/3 full for any recipe (solids or liquids) or 1/2 full for stuff that expands like rice, because it can clog up the vents & over-pressurize. Here are some videos on the extra features available in the 7-in-1 unit:

Pressure cooking (well, obviously haha)
Slow cooker (I recommend buying the glass lid, although if you have the space, I see regular slow cookers on sale for $10 - $20 all the time, so depends on if you want to consolidate equipment or not)
Saute feature
Pressure steamer

Here's a good video on how to clean the stainless-steel bowl using vinegar & baking soda:

https://www.youtube.com/watch?v=bQiT09SnLR4

If you are into large chunks of meat, I'd definitely recommend buying a pair of meat claws for ten bucks. They make shredding chicken breast, pork, and beef REALLY fast and easy:

http://www.amazon.com/Kassa-Puller-Flawless-Shredder-Chicken/dp/B00G4SCGNQ/

If you're feeling adventurous, fire up some BBQ bacon meatloaf:

http://www.pressurecookingtoday.com/bbq-bacon-meatloaf/

+1, mine had a nasty oil smell in it with either rusting or orange oil probably used in manufacturing

UPDATE: After calling Instant Pot directly, I was informed that this lid will not work on Slow Cook. It will ONLY work on Saute and on Keep Warm, which makes it nothing more than an expensive spatter shield (for Saute) and any other lid (even metal) you might have in your kitchen that you can use for Keep Warm. Definitely not worth the price, and Instant Pot should be much more clear in its description that it doesn't work on Slow Cook, and about the limited two uses for this product.

 

[Kaido]

I did the black beans recipe.

It's not cool that they didn't translate the Japanese or whatever recipes in the book. I want to cook that stuff!


+1, mine had a nasty oil smell in it with either rusting or orange oil probably used in manufacturing

1. Your manual was in Japanese? Did you buy it from Ratuken? (mine was from Amazon)

2. Orange oil? Mine was spotless when it arrived iirc. Wondering if you got like a Japanese import model or something? At any rate...scrub with vinegar & baking soda to clean the stainless-steel pot, and run it on a pressure-cooking cycle with some water in it for 20 minutes to "steam clean" it. Should be spotless & shiny when done :thumbsup:

3. Regarding the lid, that comment was posted in 2013; the lid works on models purchased after January 2014. This was Instant Pot's response in the comments to that review:

Bob at Instant Pot Company says:
The glass lid works with the Slow Cook function on all Instant Pot models purchased after Jan. 2014.

Confirmed by actual users:

I use this when using my IP DUO 7 in 1 as a slow cooker or pot, not as a pressure cooker. Very convenient, and fits nicely!

UPDATE ***

For Reviewers who advise the glass lid does not work in "Slow Cook" mode, I say: please consider the model you own, and READ your User Manual. My User Manual is for Models: IP-DUO50 and IPDUO60, copyright 2011, 2012, 2013, 2014 Instant Pot Company.

On page 14, under the section entitled "Slow Cooking", item number one (1), it states:

"Follow steps in the "Cooking Preparation" section of this manual. The steam release handle can be at either "Venting" or "Sealing" positions. An optional glass lid can also be used."

I've used the glass lid when using it in "Slow Cooking" mode, and have not had a problem.

I own the IP DUO60 7 in 1 model, have used it regularly since 01/2014, and have not had a problem with my food not cooking when I use the glass lid in "Slow Cooker" mode.

So it looks like you're only out of luck if you purchase like an older used model.

 

[JL514]

Why do you need to use a glass lid for slow cook... so you can see it?

 

[soccerballtux]

back half of the recipes manual was.

orange oil could be lubrication from manufacturing (the steel parts)

 

[soccerballtux]

Why do you need to use a glass lid for slow cook... so you can see it?

I do wish there were a window in the lid. Just so you can see what it's doing. Like when I was a kid and I would watch the washing machine cycle

 

[Kaido]

Why do you need to use a glass lid for slow cook... so you can see it?

Acts as a cover to prevent contaminants from getting in (bugs, kids, dust, etc.) & also helps keep the liquids inside from simply evaporating into the air. That's actually a big reason to use the faster pressure-cooking method...the lid seals tightly onto the top to prevent ANY leakage, so you get maximum flavor & moistness. But sometimes it's more convenient to start food in the morning & let it cook all day, depending on your schedule.

The only main reason to buy the lid is if you're tight on storage space. I see crockpots for as low as $10 on Slickdeals all the time, so it doesn't make much financial sense to buy a $16 glass lid when you can get a full crockpot for $10 or $20, unless you're tight on space in your kitchen. The only other big reason to get one is if you like to keep the food on Warm mode so people can serve themselves...pressure-cook your food, then swap the pressure-locking lid for the glass one & let it go into Keep Warm mode, so people can take it off when they want food. Handy for like Sunday dinners, BBQ's, funerals, etc. when you have food out all afternoon. I got a lid with mine, but mostly I throw the leftovers into my disposable TV dinner trays & then chuck them into the freezer hehe.

 

[Kaido]

I do wish there were a window in the lid. Just so you can see what it's doing. Like when I was a kid and I would watch the washing machine cycle

Wolfgang Puck makes a pressure oven for $250 - $300 that has a window:

http://www.puckoven.com/b2/index.aspx

Kinda has mixed reviews, but it's a neat concept. The main reason the EPC's don't have glass, from what I understand, is the materials required to construct an electric pressure cooker vs. the cost. Instant Pot has a FAQ on the PSI issue, actually - stovetop pressure cookers operate at a higher 15 PSI, but to get an electric to 15 PSI could cost up to $500 per machine, and even at $130 for the current models, that's a hard number for a lot of people to choke down, especially since it only adds a few minutes of cook time to operate at the lower 11.6 PSI range.

Why doesn’t Instant Pot operate at 15psi?

The choice of a lower working pressure in Instant Pot is a trade-off of function and cost. The pressure cooker industry safety standard ANSI/UL-136 has a stress test case which requires no leaking at 5 times the working pressure. For 15psi cookers, this is 75psi; for 11.6psi Instant Pot, this is 58psi. The differences in material and construction are huge. We could build an Instant Pot that operates at 15psi, but not at under $150 level. It would be more like $300~500 level and our research indicates that most people are not willing to buy in that price range.

On the other hand, operating at 10.15~11.6 psi only results in 7~15% increase in cooking time, i.e. about 3 more minutes in a 30 minute cooking. With the set-and-forget convenience, the extra cooking is more than tolerable. Furthermore, thanks to the air-insulated housing, maintaining pressure for the extra time consumes very little electricity. Our study shows that Instant Pot uses less than half of electricity comparing with a stove-top on a electric range, taking the same length of time.

So to get glass that could withstand that pressure would be pretty expensive, I'd imagine...but it would be cool! You could cook Alton Brown-style & see what's inside, haha. They're making a smart oven called June that does that...has a clear front as well as an HD camera inside. Downside is that it costs $1500 D:

https://juneoven.com/

 

[NeonFlak]

Why do you need to use a glass lid for slow cook... so you can see it?

Supposedly, every time you take the lid off a slow cooker to check on it you add 15min to the cook time.

 

[JL514]

I doubt that's true, and why do you need to check on slow cooker stuff? Every slow cooker recipe I've made says "6-8 hours or longer". Are you guys really checking on your slow cooker stuff every hour? Kinda defeats the purpose of having a device you can start when you leave for work and come back to a completed meal ready to go.

 

[soccerballtux]

slow cookers suck everything tastes the same

 

[Kaido]

I doubt that's true, and why do you need to check on slow cooker stuff? Every slow cooker recipe I've made says "6-8 hours or longer". Are you guys really checking on your slow cooker stuff every hour? Kinda defeats the purpose of having a device you can start when you leave for work and come back to a completed meal ready to go.

Didn't find much information other than this:

http://www.slowcookercentral.com/tips-tricks/

Question: Is it ok to open the lid of my slow cooker during cooking to stir my dish or check on it?

Many of us have heard the tale that each time you open the lid of your slow cooker it adds 30mintues to the cooking time.

In practice I have never personally found this to be true. If I am at home I am a habitual lid lifter, often pausing to look at, stir, taste or even smell my dish throughout the day And if anything my dishes often cook much faster than the expected times.

However…

Slow cookers rely on the slow build-up of heat to cook food to perfection. Lifting the lid of your slow cooker during cooking lets built-up heat escape and will lower the temperature in the slow cooker considerably. Stirring the contents allows even more heat to escape from the lower layers of the food. Once the lid is replaced, it will take a significant amount of time for the heat to build back up to its previous temperature, thus, extending the cooking time of your dinner

So really the choice is up to you. Resist if you can or don’t. You will soon come to know your own slow cooker (or if you are like me and have several you will get to know each of their little quirks and cooking times/temps)

Interesting discussion on the specific heat capacity of food in the comments here:

http://www.lynnskitchenadventures.com/2010/09/kitchen-tip-a-watched-crockpot-does-not-cook.html

 

[Kaido]

slow cookers suck everything tastes the same

Usually that's the point - you're making one portion of a meal in it, so say the meat has one distinct flavor, then you cook up some veggies & rice or potatoes or whatever on the side. Try making my BBQ Chicken recipe: (I'll have to update the recipe for pressure cooking one of these days!)

http://forums.anandtech.com/showpost.php?p=35648949&postcount=8

BBQ Root Beer Chicken:

6 boneless/skinless chicken breasts (frozen or not)
2 bottles of BBQ sauce (I usually get 2 different flavors to mix it up a bit, Kraft is good - one sweet, one savory)
12 ounces of Root Beer (flavor cooks out and just leaves it sweet like pulled pork)
Whatever spices you have on hand (garlic powder, onion powder, Kosher salt, parsley, etc.)

Cook on low for 5 hours, then pull it all out and shred with two forks (leave the liquid mixture in the pot). Throw it back into the crockpot for another hour. This is basically like an ultra-tasty version of pulled pork, very sweet, but using healthier chicken and way less effort than smoking the meat.

I also sometimes just do plain chicken with some garlic salt sometimes - same idea, shred it up, and then throw it in Ziploc bags. Use it on sandwiches, mix it in with some mashed sweet potatoes for a quick lunch meal, fry it up with some olive oil, etc. For the same price as those little pre-made chicken strips you get in the deli, you can get a huge amount via DIY and do shredded, strips, etc.

 

[JL514]

Didn't find much information other than this:

http://www.slowcookercentral.com/tips-tricks/

Interesting discussion on the specific heat capacity of food in the comments here:

http://www.lynnskitchenadventures.com/2010/09/kitchen-tip-a-watched-crockpot-does-not-cook.html

There's no doubt in my mind that heat is lost toward the end of a slow cook by taking the lid off. But 15 or 30 minutes seems completely unsubstantiated. I like how he says "significantly lowers the temp" but has no backup based on actual thermometers and temperatures. I'd imagine that the food itself does not lose much in terms of temps for taking the lid off for <1min unless its stirred. What's lost is steam filling the head space.

I'd argue that, especially at the beginning (first 1-3 hours) stirring could actually help cook the meals by getting things to the same temp quicker, as long as the lid isn't left off for long periods of time.

 

[Kaido]

There's no doubt in my mind that heat is lost toward the end of a slow cook by taking the lid off. But 15 or 30 minutes seems completely unsubstantiated. I like how he says "significantly lowers the temp" but has no backup based on actual thermometers and temperatures. I'd imagine that the food itself does not lose much in terms of temps for taking the lid off for <1min unless its stirred. What's lost is steam filling the head space.

I'd argue that, especially at the beginning (first 1-3 hours) stirring could actually help cook the meals by getting things to the same temp quicker, as long as the lid isn't left off for long periods of time.

Sounds like a job for Mythbusters, AB, or Kenji! :awe:

 

[soccerballtux]

if you think it takes 15-30 minutes off, OR need a thermometer to prove it doesn't, you're an ignorant idiot that needs to compare the specific heat capacities of water and air

 

[Kaido]

Yeah so...made the Kalua pig from Nom Nom Paleo tonight...it is one of the best things I have ever cooked in my LIFE! I don't even like cabbage all that much! Also, I found out you can shred with a hand mixer just fine: (just not TOO much because it will start turning to mush instead of shreds!)

The only suggestion my family had was to get some crunchy bits in there. When I do pulled pork, it usually has a charred exterior, so that when I shred it, it gets those kind of caramelized chewy bits in it. Not sure how to attack that angle with pressure cooking since it's a 90-minute water soak - maybe slice off a thin strip, fry in a pan, and then shred with the rest. I can see this being a staple recipe in my family. Wow. YUM.

 

[Corporate Thug]

can I make plain chicken in this thing?

 

[Kaido]

can I make plain chicken in this thing?

Yup, I do it all the time. Fresh or frozen, for eating whole, cubing, shredding, etc. It's my go-to appliance for bodybuilding meal prep, if you're into that...you can make a truckload at once & divide into different meals with veggies, rice, potatoes/sweet potatoes, sauces, and spices. Here's an easy recipe to try with frozen chicken breasts:

http://instantpot.com/bbq-chicken-strip-salad/

That's one of the first ones I ever tried. Comes out kind of a cross between regular pan-fried chicken & sous vide chicken...soft, but with some texture. Pretty good!

 

[QueBert]

This looks awesome, I was about to to a Breville fast slow cooker but this looks like it might be better. I Googled and can't find a comparison of the 2 though.

 

[soccerballtux]

4k reviews on amazon is good enough just buy it

 

[Kaido]

This looks awesome, I was about to to a Breville fast slow cooker but this looks like it might be better. I Googled and can't find a comparison of the 2 though.

Same capacity (6 quarts), but the Instant Pot is $132 & the Breville is $180. It looks like the Breville has a lot of the same features (saute, steam, etc.). I know Instant Pot from reputation & the big online community; haven't heard of the Breville model. For the $48 price difference & 101 vs. 3,649 customer reviews, I'd lean towards the IP myself The IP is basically the Vitamix of the electric pressure cooking world.

 

[Kaido]

The Dulce de Leche came out great, super easy:

http://www.hippressurecooking.com/dulce-de-leche-pressure-cooked-condensed-milk/

I went for a salted caramel flavor & blended in about 1/3 of a can of sweetened condensed milk (the dulce was VERY thick out of the can) & a big dash of Kosher salt after pressure-cooking the can & letting it sit overnight (was still warm in the morning!). Super awesome on apple slices!

I'm going to see how hard it gets in the fridge, maybe add some coconut oil to harden it up if it doesn't get stiff, and then try stirring it into some homemade ice cream for a salted dulce de leche vanilla swirl dessert. Om nom nom :awe:

 

[soccerballtux]

did your b_b_q meatloaf, definitely should have gone for 15 percent longer cook time. Not sure if cooked through the center. It's broiling to Caramel ize the barbecue sauce right now. Additionally the moisture from the pressure cooker water at the bottom seems to have caused the barbecue sauce to run off the bacon on the meatloaf.

 

[slag]

I picked up a cuisinart 6 quart electric pressure cooker based on the information in this thread and love it. So far, I've made mongolian beef, brisket, "baked potatos" (10 potatoes took 15 minutes), couple batches of "boiled" eggs (6 minutes each batch), and chicken breasts we made into stir fry.

Still looking for that "show stopping" thing that really defines the cooker. We really loved the brisket and it was super moist and only took 90 minutes to get super tender. Bought a fat separator and made a nice gravy with the juice also.