Instant Pot owners, what's your favorite recipie?

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agent00f

Lifer
Jun 9, 2016
12,203
1,242
86
That's what I do with my IP kalua pork, I split a 5-pound pork shoulder into 3 pieces:

http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig

Of course, I shred it after, so it doesn't really matter anyway, but it does make it a lot easier to manage in the pot!

IMO 90min overcooks, the pull apart meat from PC is just slop w/o much texture. Cooking until fibers separate, necessary in traditional cooking processes to make tough meat tender enough, still retain some tex because the meat dries out more. At 45min you'll need to cut/cube it but has better mouthfeel.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
IMO 90min overcooks, the pull apart meat from PC is just slop w/o much texture. Cooking until fibers separate, necessary in traditional cooking processes to make tough meat tender enough, still retain some tex because the meat dries out more. At 45min you'll need to cut/cube it but has better mouthfeel.

On most recipes yeah, but on kalua pig, it's meant to be uber soft. It's almost like a steamed pulled pork (no stringy or crunchy bits tho, but also no sauce or dry rub like pulled pork).
 

agent00f

Lifer
Jun 9, 2016
12,203
1,242
86
On most recipes yeah, but on kalua pig, it's meant to be uber soft. It's almost like a steamed pulled pork (no stringy or crunchy bits tho, but also no sauce or dry rub like pulled pork).

I think PCs generally exaggerate the softness of recipes/foods, and typically this is mitigate by reducing time, which has the benefit of providing more "spring" texture instead of any dryness from traditional cooking. I've had 90min corned brisket and it was softer than kalua pig in hawaii. We have a similar problem of softness/mush with sous vide, which can be mitigated by choosing tougher cuts and browning the outside much as possible.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136

Yeah so this came out awesome haha, hats off to CraKaJaX for finding the recipe! The left leg literally fell off when I took it out. You could pinch off any piece of the meat with your fingers to tear it off, that's how tender it was. Had a super simple dinner of just chicken, rice, and ice water, so amazingly good. Eat your heart out, Boston Market!
 

IEC

Elite Member
Super Moderator
Jun 10, 2004
14,362
5,032
136
IMO 90min overcooks, the pull apart meat from PC is just slop w/o much texture. Cooking until fibers separate, necessary in traditional cooking processes to make tough meat tender enough, still retain some tex because the meat dries out more. At 45min you'll need to cut/cube it but has better mouthfeel.

It's kalua... you're wrong.
 

MrSquished

Lifer
Jan 14, 2013
21,951
20,219
136
Doing a whole chicken tonight. About 10 minutes to go.

Then bought a pork butt to do kalua pork in a few days.

Then after that I basically need some recipe ideas.
 

zinfamous

No Lifer
Jul 12, 2006
110,810
29,564
146
Yeah so this came out awesome haha, hats off to CraKaJaX for finding the recipe! The left leg literally fell off when I took it out. You could pinch off any piece of the meat with your fingers to tear it off, that's how tender it was. Had a super simple dinner of just chicken, rice, and ice water, so amazingly good. Eat your heart out, Boston Market!

I hate when these recipes say "Have x in 30 minutes!" then the method says: "Sear for 5 minutes, pressure cook on high for 25 minutes, then release pressure naturally."

OK

The ramp up to pressure is about 15 minutes. Then it cooks for your 25 minutes. Then the natural release takes another 15-20 minutes. FFS.

For the same effort, prep, and nearly the same time--preparing rub, dressing and stuffing that chicken--I like my perfect oven-roasted chicken that takes 1 hour, 30 minutes of cook time. I don't even need to worry about over-browning in the saute pan. Toss potatoes in the bottom of the pan, and you have perfect roasted potatoes that have deliciously absorbed the magic chicken juices! And the house smells amazeballs.

HOWEVER: I do love making stewed chicken + chicken stock in the pressure cooker.
 

zinfamous

No Lifer
Jul 12, 2006
110,810
29,564
146
Doing a whole chicken tonight. About 10 minutes to go.

Then bought a pork butt to do kalua pork in a few days.

Then after that I basically need some recipe ideas.

I've done this twice recently:

soak a lb of red beans overnight w 2+TBS of salt with several inches of water above beans (OK, I tried the quick pressure cooker bean prep about 5 times now, which is to pressure cook them for 5 minutes then rinse, but it just isn't as good. Soak them)

lb of anduille sausage. halved, then cut on the bias, small bite-size pieces
1 smoked turkey leg (or similar, whatever you can find--but smoked bird is amazing )

lots of celery stalks, sliced--how many do you prefer?
2 medium or 1 large carrot, finely diced
~2 green peppers, diced fine
1 large yellow onion, diced
tons of thyme
x # serrano or jalepeno peppers (how hot do you want it) or none
green onions, whites diced, greens sliced and reserved for later.
Butter, lots of butter
~2 quarts+ fresh, homemade chicken stock (it better be homemade, because you need that collagen. If not, you better be buying gelatin and adding that to your crappy store bought stock).

-set the pot to saute
add diced sausage, and let brown and render fat. remove sausage and set aside, cover. add turkey/bird leg and brown it in the sausage fat, let bird fat render, heat up leg. Remove turkey leg, and remove skin if you haven't.

to hot animal fat, you gonna add your celery, carrots, onion, green peppers, hot peppers and you're gonna cook that down. this is your mirpoix. Add some salt and fresh pepper. Let that reduce and let it absorb all of that animal fat. Oh, add a bunch of better. This thing needs more fat. Now you're going to add 2+ TBS of dried thyme, or up to 3-4 tbs of fresh thyme, and stir it up. add those pre-soaked and rinsed beans, toss it up. Add some salt and fresh pepper. add the sausage back in and cook another minute or two, stirring. Dump that stock on top and make sure you have enough to cover beans about 1 or 2 inches. Should be enough. You can always add more if you want it thinner. A wee bit less if you want it thicker. Toss that turkey leg on top. Shut it up and set to high pressure for 20 minutes. Let it de-pressure naturally. pluck out the turkey leg and clean the durn meat off that bone! (that which didn't already fall off) and add it back to the pot; carefully pluck away the obnoxious tiny bones on that leg, and those left at the top of the pot and remove them.

Now you have red beans and rice (well, assuming you made your rice separately, like a smart person would). Or, as I sometimes call it: meat soup with red beans. I have also been adding pork side meat/bacon pancetta as the first crispy meat/reduced fat agent, but that really is a bit much. It's great with it, but can survive without. You can always add more beans, of course.
 

RossMAN

Grand Nagus
Feb 24, 2000
78,794
266
116
I've done this twice recently:

soak a lb of red beans overnight w 2+TBS of salt with several inches of water above beans (OK, I tried the quick pressure cooker bean prep about 5 times now, which is to pressure cook them for 5 minutes then rinse, but it just isn't as good. Soak them)

lb of anduille sausage. halved, then cut on the bias, small bite-size pieces
1 smoked turkey leg (or similar, whatever you can find--but smoked bird is amazing )

lots of celery stalks, sliced--how many do you prefer?
2 medium or 1 large carrot, finely diced
~2 green peppers, diced fine
1 large yellow onion, diced
tons of thyme
x # serrano or jalepeno peppers (how hot do you want it) or none
green onions, whites diced, greens sliced and reserved for later.
Butter, lots of butter
~2 quarts+ fresh, homemade chicken stock (it better be homemade, because you need that collagen. If not, you better be buying gelatin and adding that to your crappy store bought stock).

-set the pot to saute
add diced sausage, and let brown and render fat. remove sausage and set aside, cover. add turkey/bird leg and brown it in the sausage fat, let bird fat render, heat up leg. Remove turkey leg, and remove skin if you haven't.

to hot animal fat, you gonna add your celery, carrots, onion, green peppers, hot peppers and you're gonna cook that down. this is your mirpoix. Add some salt and fresh pepper. Let that reduce and let it absorb all of that animal fat. Oh, add a bunch of better. This thing needs more fat. Now you're going to add 2+ TBS of dried thyme, or up to 3-4 tbs of fresh thyme, and stir it up. add those pre-soaked and rinsed beans, toss it up. Add some salt and fresh pepper. add the sausage back in and cook another minute or two, stirring. Dump that stock on top and make sure you have enough to cover beans about 1 or 2 inches. Should be enough. You can always add more if you want it thinner. A wee bit less if you want it thicker. Toss that turkey leg on top. Shut it up and set to high pressure for 20 minutes. Let it de-pressure naturally. pluck out the turkey leg and clean the durn meat off that bone! (that which didn't already fall off) and add it back to the pot; carefully pluck away the obnoxious tiny bones on that leg, and those left at the top of the pot and remove them.

Now you have red beans and rice (well, assuming you made your rice separately, like a smart person would). Or, as I sometimes call it: meat soup with red beans. I have also been adding pork side meat/bacon pancetta as the first crispy meat/reduced fat agent, but that really is a bit much. It's great with it, but can survive without. You can always add more beans, of course.

Sounds delicious but a hella lotta work. PM me some?
 

MrSquished

Lifer
Jan 14, 2013
21,951
20,219
136
That's what I do with my IP kalua pork, I split a 5-pound pork shoulder into 3 pieces:

http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig

Of course, I shred it after, so it doesn't really matter anyway, but it does make it a lot easier to manage in the pot!

I went to make kalua pork but the pork felt so naked. After breaking it down into three pieces I gave it a quick rub of whatever the fuck I had on hand:

Paprika, ground onion, granulated garlic, salt, pepper and greek oregano.

Then seared it off and started the pressure cooker for 110 minutes.

I'll throw in some cabbage wedges after for 10 minutes then see if I can profit. I can't see it tasting bad.
 
Reactions: Ns1 and RossMAN

RossMAN

Grand Nagus
Feb 24, 2000
78,794
266
116
I went to make kalua pork but the pork felt so naked. After breaking it down into three pieces I gave it a quick rub of whatever the fuck I had on hand:

Paprika, ground onion, granulated garlic, salt, pepper and greek oregano.

Then seared it off and started the pressure cooker for 110 minutes.

I'll throw in some cabbage wedges after for 10 minutes then see if I can profit. I can't see it tasting bad.

You had me at paprika.
 

Xstatic1

Diamond Member
Sep 20, 2006
9,140
50
86
I've only made Kalua Pork in my Instant Pot once, and that was enough to say never again. Up 'til then, I'd been using my crock pot, and will continue to do so. The 1/2 cup of water I used in the Instant Pot is the reason (the minimum amount of liquid is supposedly 1 cup). The only "liquid" I use when I cook in crock pot is 1 tablespoon liquid smoke.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
I went to make kalua pork but the pork felt so naked. After breaking it down into three pieces I gave it a quick rub of whatever the fuck I had on hand:

Paprika, ground onion, granulated garlic, salt, pepper and greek oregano.

Then seared it off and started the pressure cooker for 110 minutes.

I'll throw in some cabbage wedges after for 10 minutes then see if I can profit. I can't see it tasting bad.

I'm not overly fond of cabbage, but in this recipe it's amazing. They key flavor is that red salt she recommends. Plain pork + red salt + cabbage is actually amazing, it's like a non-soup soup made of pork. Basically a poke bowl.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
I've only made Kalua Pork in my Instant Pot once, and that was enough to say never again. Up 'til then, I'd been using my crock pot, and will continue to do so. The 1/2 cup of water I used in the Instant Pot is the reason (the minimum amount of liquid is supposedly 1 cup). The only "liquid" I use when I cook in crock pot is 1 tablespoon liquid smoke.

Didn't like it? Did you do it with the pork? It's been a hit every time I've made it, although it's entirely different than pulled pork (no extra spice flavors, no charred pieces, and tender to the point where it's almost like it's been steamed).
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
Doing a whole chicken tonight. About 10 minutes to go.

Then bought a pork butt to do kalua pork in a few days.

Then after that I basically need some recipe ideas.

I just picked up the new 14-quart GoWise EPC. Doing a 10-pound chicken tomorrow. I did a 4-pound in my 6-quart IP & it was amazing, hoping the bigger bird comes out just as good!
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
I hate when these recipes say "Have x in 30 minutes!" then the method says: "Sear for 5 minutes, pressure cook on high for 25 minutes, then release pressure naturally."

OK

The ramp up to pressure is about 15 minutes. Then it cooks for your 25 minutes. Then the natural release takes another 15-20 minutes. FFS.

For the same effort, prep, and nearly the same time--preparing rub, dressing and stuffing that chicken--I like my perfect oven-roasted chicken that takes 1 hour, 30 minutes of cook time. I don't even need to worry about over-browning in the saute pan. Toss potatoes in the bottom of the pan, and you have perfect roasted potatoes that have deliciously absorbed the magic chicken juices! And the house smells amazeballs.

HOWEVER: I do love making stewed chicken + chicken stock in the pressure cooker.

110% agree. Huge marketing fail. Sometimes pressurization is the longest part of the PC cycle, especially if you're doing something with a lot of liquid like a broth or soup. I try to time everything out for notes in my personal recipe book. Like the 5-minute jasmine rice...it's really 20 minutes. ~6 minutes to pressurize, 3 minutes to cook, 10 minutes for natural pressure release (required time, as NR is part of the recipe & QR will negate the that depressurization & cool-down time that the rice needs to finish cooking), and a minute to fluff after you take off the lid, so you're really looking at a 20-minute rice cycle. Which is still way faster than my Japanese fuzzy-logic rice cooker, and equal to or better than the results I got in it (has since been donated, farewell sweet prince!).

Yeah, some recipes don't really make sense from a time-savings perspective. Or from a texture perspective. I still do those spice-rubbed thighs exclusively in the oven. Sure I can do them in the IP or even the Anova but eh, they come out perfect every time. That goes into the second thing I've been telling people, try recipes three times before locking them down into your permanent personal recipe collection...try the original recipe, then tweak as needed, then do a third time to replicate, then you own the recipe for life & it pretty much always comes out the same way. That & the "actual" pressure cooking time that includes the preheat are important tips to learn when you first get into electric pressure cooking because sometimes a recipe doesn't covert right on the first try. Like crockpot crack chicken comes out way better in the IP if you add some cornstarch to the sauce after you take the chicken out to shred because it thickens the liquid up for when you stir the shredded chicken back in. Small stuff like that can make a really big difference in the finished product!
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
So this month I'll be playing with two new toys:

1. 14-quart GoWise EPC: ($120) Basically a jumbo Instant Pot, although it only has a ceramic bowl (not stainless-steel). Oddly enough, this is $10 cheaper than the normal Instant Pot price of $130. I think I could fit a bowling ball in here, it's ginormous! First run is tomorrow, excited to try it!

https://www.amazon.com/GoWISE-USA-Programmable-Electric-Measuring/dp/B01LVZY19H/

2. 6-quart Geek Chef EPC:
($85) Same concept as the Instant Pot, but also has a sous vide function. Very interested to see how it compares to my Anova. No circulator, but people have gotten good results with stuff like the Paragon temperature-controlled induction cooktop without one. The accuracy is also nowhere near the Anova, but I'm not entirely convinced I need 140.1F vs. just plain 140F. Then again, I'm not really into moderinist cuisine & mostly do basic stuff like chicken & steak, so it may be just fine! My Bluetooth IP met an untimely end recently (entirely my fault, I Samberg'd it on accident), so this unit also saved me a few bucks as a replacement model.

https://www.amazon.com/GeekChef-Multi-Functional-Pressure-Stainless-Detachable/dp/B01LXZD7PV/

The Geek Chef is exciting because of both the price & sous vide function. I've gotten a lot of people into pressure cooking with the Instant Pot IRL, but there's also a large group of people who refuse to buy it because of the price. I think having a good EPC at a sub-$100 price point will sway a lot of those people, especially if the sous vide function actually works.

These are a couple of interesting IP competitors. I am a big fan of the Instant Pot brand, especially the huge online communities, but I got one of my chef buddies into pressure cooking about a year ago & she has four units now, all from different brands & also in 10 & 12-quart sizes, and hasn't had a problem with any of them (they're used professionally 8-12 hours a day, 6 to 7 days a week). I'm a bit worried about the quality & particularly the safety of the "knockoff" brands, especially the GoWise as it's frickin' huge & could probably blow a hole in my roof, and also the Geek Chef as it's kind of a very Chinese model, but they advertise good safety features & have good reviews so far, so I'm going to try my luck with them.

This will also allow me to achieve my dream of being able to cook a complete dinner all at once (not just one-pot meals) using electronic pressure cookers: meat + veggie + starch. By timing out the complete run time of each recipe (preheat + cook time + QR/NR), I can use the scheduling (delay) function to get all of the hot food to the table at the same time! Goal for tomorrow is a 10-pound roaster, mini corn-on-the-cob, and basmati rice. Only three bowls to rinse, woot woot!
 

Xstatic1

Diamond Member
Sep 20, 2006
9,140
50
86
Didn't like it? Did you do it with the pork? It's been a hit every time I've made it, although it's entirely different than pulled pork (no extra spice flavors, no charred pieces, and tender to the point where it's almost like it's been steamed).

Yep, I use pork and Alaea Red Hawaiian Sea Salt. I tweaked a Kalua Pork recipe given to me by one of the restaurant employees at Disney's Polynesian Village Resort (when I attended their dinner show/luau) a few years ago.

In my opinion, I'm better off using my crock pot for my pork dishes (like Kalua Pork and Pulled Pork BBQ). I like my Instant Pot for Beef Stroganoff and Mushroom Roast Beef.
 

RossMAN

Grand Nagus
Feb 24, 2000
78,794
266
116
Yep, I use pork and Alaea Red Hawaiian Sea Salt. I tweaked a Kalua Pork recipe given to me by one of the restaurant employees at Disney's Polynesian Village Resort (when I attended their dinner show/luau) a few years ago.

In my opinion, I'm better off using my crock pot for my pork dishes (like Kalua Pork and Pulled Pork BBQ). I like my Instant Pot for Beef Stroganoff and Mushroom Roast Beef.

Beef Stroganoff recipe please and tell Mosh I said hello
 

MrSquished

Lifer
Jan 14, 2013
21,951
20,219
136
I went to make kalua pork but the pork felt so naked. After breaking it down into three pieces I gave it a quick rub of whatever the fuck I had on hand:

Paprika, ground onion, granulated garlic, salt, pepper and greek oregano.

Then seared it off and started the pressure cooker for 110 minutes.

I'll throw in some cabbage wedges after for 10 minutes then see if I can profit. I can't see it tasting bad.

This 'recipe' came out off. I did also use a cup of beef stock for moisture.

The cabbage was bitter. Something about the pork just tasted off. I have no idea if the cumin or ground onion were just too old and imparted an off flavor?

I usually love braised pork butt and can't get enough of it. I have no idea what happened.

I'll try again later this week and adjust something.
 
Last edited:

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
Yep, I use pork and Alaea Red Hawaiian Sea Salt. I tweaked a Kalua Pork recipe given to me by one of the restaurant employees at Disney's Polynesian Village Resort (when I attended their dinner show/luau) a few years ago.

In my opinion, I'm better off using my crock pot for my pork dishes (like Kalua Pork and Pulled Pork BBQ). I like my Instant Pot for Beef Stroganoff and Mushroom Roast Beef.

Interesting, what's different about the Disney recipe? I actually just got a big bag of the official Disney Hawaii pineapple whip mix from Amazon for my frozen-bowl ice cream maker:

https://www.amazon.com/Pineapple-Dole-Serve-Cream-Large/dp/B01666JBFG/

Never tried it before, figured I'd try the real thing before making the copycat recipe!
 

MrSquished

Lifer
Jan 14, 2013
21,951
20,219
136
NPR did an article on the instant pot

http://www.npr.org/sections/thesalt...ign=npr&utm_term=nprnews&utm_content=20170118

"Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot. The Instant Pot isn't advertised on TV or in the newspapers, and yet it's become a viral marketing success story, with owners often describing themselves as "addicts" or "cult members." That's the kind of word-of-mouth publicity Instant Pot founders dreamed of when they first began designing the countertop appliances.

The Instant Pot electric pressure cooker has been around since 2010, but really became the buzz during the last six months of 2016. While the company's electric pressure cookers are sold at Wal-Mart, Target and Kohl's, the bulk of its sales come from Amazon, driven by social media. Deep discounts on Amazon Prime Day and again on Black Friday, along with the viral online sharing of these sales, turned Instant Pot into a household name. With 215,000 units sold on Prime Day alone, the Instant Pot Duo is Amazon's top-selling item in the U.S. market. Not bad for a company that does no TV or print advertising and only recently began the process of hiring a marketing agency.

website and the booklets that come with the appliance prominently feature blogger recipes.

Harvard Business School professor Sunil Gupta calls this "sleeper" marketing, which gets a product in front of a small, influential group of people, instead of targeting the masses. This type of marketing is a method that may work for companies that don't have a big budget to do an advertising blitz when a product first rolls out.

"The company has to have a little bit of patience," Gupta says. "Sometimes it catches on really quickly but sometimes it doesn't. There are a lot of failures that happen with this kind of mechanism. If you are a small player, it's a good strategy to try."

He notes a similar strategy used by the Blendtec company, which posted a YouTube video showing the company's CEO using the blender to grind up an iPhone. "As you can imagine, the video got shared," says Gupta. "But, it was consistent with the key value proposition of the product," meaning that the hype reinforced what the appliance says it will do.

Michelle Tam, author of the Nom Nom Paleo blog and cookbook, bought an Instant Pot in 2013 when seeking a faster way to make the bone broths and braised meats that are integral to her diet. "I put a lot of Instant Pot recipes on my blog just because I use it myself," she explains.

Laura Pazzaglia, author of the cookbook and website Hip Pressure Cooking, has worked as a paid consultant to Instant Pot, producing demo videos, but she also works with other pressure cooker manufacturers. While kitchen appliance giants such as Cuisinart, Breville and Fagor also produce electric pressure cookers, Pazzaglia praises the Instant Pot's convenient features, particularly the stainless steel inner pot. Of course, a catchy name doesn't hurt either. "Like Kleenex came to represent tissues and Xerox photocopiers, Instant Pot is coming to represent electric pressure multi-cookers," says Pazzaglia. "It's both corny and fun and doesn't come with any of the hang-ups and historical fear that the words 'pressure cooker' bring about."

I'll admit: I bought one of those Instant Pots on Amazon Prime Day last July. For me, the tipping point was seeing my friend, Lizz Porter, of the blog More Than Thursdays, posting about the $69 sale, a 30 percent markdown from its regular $99 price. Like many bloggers, Porter posts Amazon affiliate links on her website, as well as on her Facebook and Twitter feeds. She says approximately 50 Instant Pots were purchased through her links in the second half of 2016. I asked her if the income from those sales was a factor behind her social sharing.

"It's all bonus money," says Porter. "I'd still share the Instant Pot even if I didn't get commission, because it's made that much of a difference for us. With the Instant Pot, I can still get dinner on the table even if I only have frozen meat at 6 p.m., and I don't have to cook everything in the microwave!"

The viral popularity of the Instant Pot even has seasoned digital marketing pros scratching their heads. Jim Lin, senior vice president and creative director of Ketchum Digital oversees social media engagement and influencer programs for the agency's key clients, and he is surprised by how many parent bloggers are talking about the Instant Pot on social media — even when they are not being paid to promote it.

"What I think is the magic of this phenomenon was the fact that the Instant Pot owners have become almost like a club that every parent wants to be a part of," says Lin. A search of Facebook turns up many Instant Pot community groups, including one run by the company with more than 300,000 members. Others groups specialize in Whole 30, Weight Watchers, vegan, Kosher or Vietnamese cooking. New pressure cooker owners post questions, while veterans show off their creations, including the ever-popular bone broth and cheesecake recipes.

"Instant Pot caught a good wave," says Lin. "It could have easily gone the other way with one mishap that people talked about. That could have destroyed the brand reputation."

But Gupta believes consumers are sophisticated enough that a few bad reviews won't hurt, as long as they are offset by positive ones. "There's a large number effect," he says. "On the average it will be reasonably close to the truth." With a new model due to be released in sometime in 2017, the Instant Pot craze shows no signs of cooling off."
 
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