Search: IP-LUX60

IP-LUX60">The Sautéing/Browning Function of IP-LUX60

By , February 25, 2012

Sautéing is a method of cooking food with a small amount of oil or fat at relatively high heat. Food that is sautéed is browned while preserving its texture, moisture and flavor.  A typical use of sautéing is to brown the meat before pressure cooking.

The new Instant Pot IP-LUX60 is equipped with an advanced sautéing/browning function key.  3 levels of temperature can be chosen with the “Adjust” key for best results.

  • “Normal”: ~160°C (320°F) for regular browning,
  • “More”: ~170°C (338°F) for darker browning,  and
  • “Less”: ~105°C (221°F) for light browning.

The “Sauté” function can also be used to thicken the sauce after pressure cooking, by adding starch or simply evaporating liquid. In fact, it can be used for anything related with a sauce pan, e.g warming a canned soup, reheating porridge, etc.

During sautéing, the lid needs to be opened at all time to avoid pressure building up.  If the lid is closed, the display will show a flashing “Lid”.

The procedure of using “Sauté”.

  • Press the “Sauté” function key.
  • Select a temperature with the “Adjust” key for “Normal”, “More” or “Less”.
  • Sauté Temperature ReachedWhen Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing/browning meat.
  • One full “Sauté” session will run for 30 minutes. You can cancel it at any time by pressing the “Cancel/Keep Warm” key and continue with a pressure cooking function.

A brief video demo of Instant Pot IP-LUX60 for browning (sautéing) in action.

IP-LUX60 Hardware Improvements">Instant Pot IP-LUX60 Hardware Improvements

By , February 7, 2012
InstantPot old power connector 300x253 Instant Pot IP LUX60 Hardware Improvements

InstantPot old power connector design

The hardware design of Instant Pot has matured for many years. Millions of electric pressure cookers of the same design are in use worldwide. However, our design team have been working on improvement to safety and performance for the last 6 months. I’d like to mention two most notable hardware enhancements.

Safety First

InstantPot new power connector 300x227 Instant Pot IP LUX60 Hardware Improvements

InstantPot new power connector design

The original power cable connector has a flat surface, see image on right. Liquid could drip from the lid or water collector along the cooker housing wall into the connector, which could become a power short-circuit hazard. Although none of such incident happened, our design team added a shield to redirect water away from the connector. This shield protect the power connector from any spilling water. See the new design in the picture on right.

Better Steam Release

Instant Pot Steam release silicon cone 300x233 Instant Pot IP LUX60 Hardware Improvements

InstantPot new steam release with silicone rubber cone, see the red circle.

The original steam release has a metal cone inside to seal over the steam release pipe on the lid. Metal on metal doesn’t always create a tight seal. There were reports of steam constantly leaking from the steam release. Although the defect rate is very low, at about 0.6%, our design team believed that they can resolve the problem once for all. The solution is to use a silicone rubber cone in the steam release. The silicone rubber cone creates a tight seal over the steam release pipe. This design was shipped with the last container load of Instant Pot IP-CSG60 and we haven’t had any report of leaky steam release.

IP-LUX60/50">Designing Instant Pot Model IP-LUX60/50

By , January 31, 2012

After a runaway success of our model IP-CSG60/50, we have been looking for design ideas for our new models.  Our source of inspiration came from user feedback.  In general, the vast majority of our customers approves of our design philosophy of “Safe, Convenient and Dependable”.  Instant Pot is about “set and forget” cooking style, leveraging the micro-processor controlled smart cooking programs.

Summarizing the user feedback, we found two areas which need improvement or enhancement.

  1. Convenient and intuitive user interface.
  2. Versatility of cooking capabilities.

We have taken these two points to heart and implemented them in the design of our new model IP-LUX60/50.  This blog covers how the user interface is improved.  I’ll talk about how the versatility is enhanced in my next blog.

We have a confession to make.  The most support calls we received are questions about the flashing dashes and the marquee symbol (for pre-heating) in IP-CSG60/50.  We decided to use plain English on the display to make the status display intuitive. Due to the limitation of the LED display panel, it’s a small challenge to find the right words.

Now in our new model IP-LUX60/50, the followings are used.

InstantPot cooking process flow chart

Another improvement to usability is to allow manual changes to all preset cooking time.  Simply, press and hold “+” or “-” to race the number to your desired cooking time. Note this doesn’t apply to the fully automated “Rice” and “Multigrain” programs.

IP-LUX60/50">Improved Versatility of Instant Pot Model IP-LUX60/50

By , January 31, 2012

InstantPot IP LUX control pannel 300x280 Improved Versatility of Instant Pot Model IP LUX60/50

InstantPot IP-LUX control pannel

Our users told us that you want more capabilities from Instant Pot, especially the browning and slow cooking.  You may ask how “slow cooking” is compatible with the brand name of “Instant Pot”.

When our design started over 3 years ago, the intent was to create a smart cooking appliance so that cooking process to a user is “instant”, i.e. the press of a button. Of course, being a pressure cooker Instant Pot also speeds up cooking substantially.

To enhance Instant Pot’s versatility in cooking capabilities, we added Sauté/browning with 3 different temperature settings, ranging 105~170° C (221-338°F).  You can use “Adjust” button to choose “Less” for low temperature, “More” for high temperature (close to olive oil smoking point) and “Normal” in between.  Sauté is done with the lid opened. This function can also be used to thicken the sauce after cooking.

Following the same line of reasoning, we added 3 temperature settings for “Slow Cook”, ranging 88-99°C (190-210°F), again adjustable with “Adjust” button.  These correspond to low, normal and high temperature cooking in common slow cookers.

We also extended manual cooking time to 120 minutes to cook tough dry food, e.g. split corns, in one cooking cycle.

Fresh fruit Yogurt in the Instant Pot

By , July 27, 2015

Submitted by Floyd W.
———————–
This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

Directions:
1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.

LUX Series

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By , November 23, 2013

Instant Pot IP-LUX60/LUX50 Features

  • Completely redesigned user interface providing the most convenience and easy of use.
  • 3-Ply bottom stainless steel cooking pot for durability
  • Finger-print resistant brushed stainless steel exterior
  • UL and ULC certified
  • 6-in-1 Multi-Functional Cooker (Pressure cooker, Slow cooker, Rice cooker, Steamer, Sauté & Warmer)
  • 10 Proven Safety Mechanisms
  • 10 Micro-Processor controlled programs: Meat/Stew, Soup, Sauté, Poultry, Bean/Chili, Congee, Steam, Multigrain, Rice and Slow Cook
  • 3 Adjustable Modes for most functions. 3 Sauté and 3 Slow Cook temperatures.
  • Delay Cooking Timer: Up to 24-Hour
  • Automatic Keep-warm
  • Manual setting: Up to 120 minute cook time
  • Reduced cooking time by up to 70%
  • Healthy cooking with better tastes, Consistent results every time
  • Highly energy efficient saving up to 70% of energy.
  • Instructions, Recipe and Cooking time table in English, French, Spanish and Chinese
  • Accessories included: stainless steel steam rack, rice paddle, soup spoon and measuring cup.
  • 1 year manufacturer warranty

 

Product specifications: IP-LUX60

  • Manufacturer: Instant Pot Company
  • Manufacture Part Number: IP-LUX60
  • SKU: 8 39724 00862 3
  • Model: IP-LUX60
  • Capacity: 6L/6.33 Qt
  • Power rating: 1000W,
  • Voltage: 110v/60Hz
  • Operating pressure: 10.15~11.6 psi (70-80 kPa)
  • Steam release pressure limit: 15.22 psi (105 kPa)
  • Pressure cooking operating temperature: 115°C~118°C (239~244°F)
  • “Keep warm” function: 62~80°C (145-176°F)
  • “Slow Cook” function: 2~10 hours, at 88-99°C (190-210°F)
  • “Sauté” function: Normal mode: 160~176°C or 320~349°F; More mode: 175~210°C or 347~410°F; Less mode: 135~150°C or 275~302°F)
  • Product size: 33x31x32 (LxWxH cm)
  • Inner pot size: 16x22x24 (Height x Inner rim diameter x outer rim diameter cm)
  • Gross weight: 6.61kg
  • Package size: 33.3×33.3×38 (LxWxH cm), 7.4kg

 

Product specifications: IP-LUX50

  • Manufacturer: Instant Pot Company
  • Manufacture Part Number: IP-LUX50
  • SKU: 8 39724 00851 7
  • Model: IP-LUX50
  • Capacity: 5L/5.28 Qt
  • Power rating: 900W,
  • Voltage: 110v/60Hz
  • Operating pressure: 10.15~11.6 psi (70-80 kPa)
  • Steam release pressure limit: 15.22 psi (105 kPa)
  • Pressure cooking operating temperature: 115°C~118°C (239~244°F)
  • “Keep warm” function: 62~80°C (145-176°F)
  • “Slow Cook” function: 2~10 hours, at 88-99°C (190-210°F)
  • “Sauté” function: Normal mode: 160~176°C or 320~349°F; More mode: 175~210°C or 347~410°F; Less mode: 135~150°C or 275~302°F)
  • Product size: 33x31x30 (LxWxH cm)
  • Inner pot size: 14x22x24 (Height x Inner rim diameter x outer rim diameter cm)
  • Gross weight: 5.3kg
  • Package size: 33.3×33.3×36 (LxWxH cm), 6.5kg

Instant Pot model IP-LUX60/50 brochures can be found as follows.

Instant Pot model IP-LUX60/50 operational manual, recipes and cooking time-table are as follows.

Revision 4 ( 2017)

Revision 3 (Oct. 2016)

Revision 2 (Nov. 2013)

Revision 1 (Before Nov. 2013)

Specifications and manuals of the 5-in-1 Instant Pot IP-CSG60/50 can be found here.

Hawaiian Teriyaki Beef Short Ribs

By , November 2, 2013

Submitted by Aaron.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

  • 4 large beef short ribs
  • 1 cup of water
  • 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns)
  • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions)
  • 1 large orange, halved (use a blood orange for a slightly different taste)
  • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch)
  • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch)
  • 1 bunch of green onions, chopped
  • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

  • 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

  1. Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved. * NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.
  2. Squeeze the juice from the halved orange in to the mix and stir\mix.
  3. Slice the orange in to pieces and put in the mixture.
  4.  Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.
  5.  Put in the ribs and stir\mix together.
  6.  Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

This is a asian-fusion take on a Hawaiian favourite.  You don’t get a lot of beef dishes on the islands so I’ve modified a traditional Shoyu (Soy Sauce) chicken recipe with some additional Asian elements (Korean & Thai) to make some tasty short ribs.

Prep Time: 10 – 15 minutes

Marinating Time: 4 – 24 hours (depending on your tastes)

Cooking Time: Around 30 minutes with Instant Pot Programmable Pressure cooker

Ingredients: 4 servings

• 4 large beef short ribs

• 1 cup of water

• 3/4 cup soy sauce (used reduced salt soy sauce for those who have salt intake concerns) • 1/2 cup tightly packed brown sugar (use 1/2 cup equivalent of artificial sweetener for those who have diabetic or carbohydrate dietary restrictions) • 1 large orange, halved (use a blood orange for a slightly different taste) • 1 head of garlic, separated, peeled and crushed (or use more or less to taste.  You can also substitute garlic powder in a pinch) • 1 piece of fresh ginger, about the size of 1/2 a deck of cards, peeled, sliced and crushed (or use more or less to taste.  You can also substitute ginger powder in a pinch) • 1 bunch of green onions, chopped • 2 fresh Thai firecracker peppers, chopped (dried pepper flakes can be used)

OPTIONAL

• 1/2 tbsp. sesame oil for a Korean style of ribs

Prep:

1.Mix water, soya sauce and sugar in a large bowl or extra large freezer bag. Stir\mix until the sugar is dissolved.

* NOTE: If you’re going to be using a bowl to prepare the marinade and/or to marinate the meat, remember to use a non-reactive material like glass, plastic, etc.

 

2.Squeeze the juice from the halved orange in to the mix and stir\mix.

3.Slice the orange in to pieces and put in the mixture.

4.Add the garlic, ginger root, green onions and chilli peppers in the mixture and stir\mix thoroughly.

5.Put in the ribs and stir\mix together.

6.Marinate to taste, no less than 4 hours (up to 24 hours for better tasting ribs), and stir\mix occasionally.

Cooking:

Heat a small about of oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the liquid mixture. Lock lid in place, choose the meat\stew setting and cook for 30 minutes.  Serve with sticky rice.

Questions Before Buying Your Instant Pot

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By , March 20, 2013

This question and answer section has been designed with color coded keywords to help you find the subject you are looking for quickly and easily.

How do I order from Instant Pot store with a coupon?

Instant Pot-How to enter coupon code in shopping cartAfter selecting items from Instant Pot store, you can enter your coupon referring to the image on the right. You can pay the purchase with all major credit card or Paypal.

Where is the best place for me to buy my Instant Pot?

There are many different sales channels on the internet and some retail locations offering a wide range of offers and price ranges.  Please perform due diligence when shopping for your Instant Pot as we can not be responsible for price or offer fluctuations.

What is the difference between your IP-LUX50/IP-DUO50 and IP-LUX60/IP-DUO60 models?

The only difference between these two models is the size. The IP-LUX50/IP-DUO50 has a 5Qt capacity and 900W heating element, and the IP-LUX60/IP-DUO60 has a 6 Qt capacity and 1000W heating element. The exterior size amounts to the IP-LUX60/IP-DUO60 being about 2cm (3/4 in) taller than the IP-LUX50/IP-DUO50.  Otherwise, there are no differences in features.

For more technical details on both models please go to: http://instantpot.com/benefits/specifications-and-manuals/

How long is the warranty on your Instant Pot?

Our warranty service is for a period of up to one year from the date of purchase.  Our warranty period and procedures is exactly the same no matter where you purchase your Instant Pot. For more details on the warranty you can go to http://instantpot.com/support/warranty-information/

What can you tell me about the quality of the stainless steel inner pot?

Instant Pot’s inner pot is made from 18/8 stainless steel (food grade 304) compliant to FDA standards.  Instant Pot’s lid is also made from 18/8 stainless steel.

If someone offers you 18/10 stainless steel inner pot for lower than Instant Pot’s price, you should ask for a certificate or proof of the steel. There are also many electric pressure cookers which use grade 202, a new cheaper type stainless steel which is less rust resistant.

Our inner pots are designed to last as long as any other top quality stainless steel cooking pots, utensils and flatware.

For those who prefer a non-stick inner pot or would like to have a secondary non-stick inner pot, we now have them available at:  https://instantpot.com/store/home.php

How is Instant Pot’s cooking pot made ?

Instant Pot’s cooking pot is first made with a sheet of 18/8 food grade 304 stainless steel. Then an aluminum disc and an cover disc of stainless steel bottom are fused on.  The aluminum disc is not exposed to food or outside.  The fusing process leaves some soldering marks at the inside of the cooking pot.  These soldering marks are polished away to create a highly polished inner surface, making the cooking pot less sticky to food and easier to clean.  The cooking pot is then sprayed with mineral oil for better presentation.

There is no metal coating on the surface of the cooking pot.

In the user manual, we request users to clean the inner pot and the inside of the lid with warm soapy water thoroughly before first use.

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.

What’s are the dimensions of your Instant Pots?

All of the specifications you could possibly need can be found at http://instantpot.com/benefits/specifications-and-manuals/

What temperatures does Instant Pot operate at for different settings?

All of the specification you could possibly need can be found at http://instantpot.com/benefits/specifications-and-manuals/

Can I do canning with Instant Pot?

There are two types of canning: boiling-water canning at 100°C/212°F (for acid fruits, tomatoes, pickles and jellied products) and pressure canning at 115~121°C/240~250°F (for low acid vegetables, meat and poultry). Please refer to “USDA Complete Guide to Home Canning” for more details.

Instant Pot can be used for boiling-water canning. However, Instant Pot has not been tested for food safety in pressure canning by USDA.  Due to the fact that programs in Instant Pot IP-CSG, IP-LUX and IP-DUO series are regulated by a pressure sensor instead of a  thermometer, the elevation of your location may affect the actual cooking temperature.  For now, we wouldn’t recommend using Instant Pot for pressure canning purpose. Please note this correction to our early inaccurate information.

Why does Instant Pot preserve the shape of food chunk pretty well?

This is due to the way the Instant Pot pressure cooking is done. As soon as the cooking pressure is reached inside the inner pot, the intelligent cooking programs of the Instant Pot reduce the heating temperature to only maintain the pressure and temperature. Inside the inner pot, the temperature hovers around the water boiling point under the pressure of about 11 PSI, at 115°C~118°C or 239°F~244°F. Therefore, there is no violent boiling activity to break down the food chunks, even though they are fully done. This is one of the reasons why the Instant Pot dishes keep the perfect food chunk shapes for better presentation.

In some situations, the user may want to have a more mushy consistency.  As the food is fully cooked, it can be easily broken down by stirring or pressing.

How does Instant Pot’s smart cooking program work? How is temperature and pressure controlled?

Please refer to our Smart Cooking Programs article.

Is there a way I can sauté/brown meat in the stainless steel cooking pot before I close it to pressure cook?

Our older CSG models do not have the ability to do this. However, the new Instant Pot IP-LUX series has a build-in browning function called “Sauté”.  It can be used to brown meat before cooking or thickening sauces after cooking.  You can choose from three settings such as low, medium and high by pressing on the “Adjust” button.

When using the “Sauté ” function, , do not use the lid at all as you do not want to build pressure for that setting. Our glass lid may be used with the “Sauté ” feature and is available at https://instantpot.com/store/home.php

How long will the Instant Pot keep the food warm ?

After cooking, Instant Pot automatically starts the keep-warm function and lasts for up to 10 hours.

How does the “Slow Cook” function work?

The Slow Cook function on Instant Pot IP-CSG series emulates other slow cookers. It can be set to cook for 1~10 hours. The operating temperature is at 88-93°C (190-200°F). You need to set the steam release handle to the “venting” position during slow cook.  If not, a low pressure could build up in the pot.

The IP-LUX series has more sophisticated temperature control, which you can choose “Less”, “Normal” and “More” with the “Adjust” button.  These correspond to the Low, Medium and High in common slow cookers. The operating temperature is at 88-99°C (190-210°F),  and it can be set to cook for 1~10 hours. You need to set the steam release handle to the “venting” position during slow cook.

How does Instant Pot control the pressure during the cooking phase without leaking steam?

15psi1 150x150 Questions Before Buying Your Instant Pot

Illustration of Instant Pot working pressure curve

Instant Pot is equipped with a pressure sensor under the heating element. When the working pressure is reached, heating stops. When the pressure is lower than desired working pressure, heating restarts. This maintains pressure at a certain range, see attached diagram. This pressure is not strong enough to lift the steam release handle, therefore, there is no steam coming out during cooking.

Where is Instant Pot made?

Instant Pot is designed by Canadians specifically for North American consumers. It is made in China by the No.1 electric pressure cooker manufacturer who has produced and sold over 30 million units for household use worldwide.

Can I buy Instant Pot in the UK or Europe?

Yes, we also produce 220~240v Instant Pot models for sale in UK. If you live in EU countries, you can purchase from www.instantpot.co.uk or amazon.co.uk. Unfortunately Instant Pot is not yet available in Australia, Asia and other countries.

Can I use Instant Pot in a country with 220V electrical system?

The US/Canada version of Instant Pot models are designed to work only with 110~120v. It doesn’t work with 220v without a voltage converter. A few users have tried it and reported that the cooker works well, in UK, Italy, Australia and Malaysia with a proper voltage converter that is able to accommodate up to 1500 Watts.  We also produce 220~240v model for sale in UK.  Please see www.instantpot.co.uk or on amazon.co.uk.

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.

Ingredients:

  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Evaporation Rate of Pressure Cookers

By , November 16, 2012

Water evaporation 200x300 Evaporation Rate of Pressure CookersLaura Pazzaglia is the creator of the popular HipPressureCooking.com, dedicated to make pressure cooking hip. She is more than a prodigious cook, writer and educator.  Laura has also devised a simple but ingenious benchmark to measure one key aspect of pressure cooker performance.  She calls it evaporation measure. In her own words, this is done as:

“Starting with a “cold cooker” (not heated from a previous test) pour exactly 1000g of water into the liner and pressure cook for 10 minutes, with natural release. Then remove the lid and shake vigorously into the base and pour the contents into a zeroed-out bowl on digital scale. Record the weight of remaining water. “

Dividing the missing water amount over the total gives you evaporation rate.  It’s a straight forward measure of leakage of a pressure cooker, which works for both electric and stove-top pressure cookers, probably for stock pots too.

Why is evaporation rate important?  set 4 hires 250x250 Evaporation Rate of Pressure Cookers In “Modernist Cuisine” (so far the most comprehensive and authentic  book on the art and science of cooking), Nathan Myhrvold states that sealed cooking pots trap most aromatic volatiles which make stocks more flavourful (Volume II, pages 292). We also blogged about the astonishing discovery by Dave Arnold at the International Culinary Center that leaking steam means leaking flavour. Dave Arnold’s experiments showed that not all pressure cookers are equal in preserving flavour in stocks.  Leaky ones do a bad job, sometimes worse than a stock pot.

Hence, the evaporation rate is not just a simple leakage measure but an indicator of the quality of food the pressure cooker prepares.

What did Laura find out?

“Instant Pot only had an average 2% evaporation during ten minutes of pressure cooking (compared to Cuisinart 4% and most stove top pressure cookers 3.5%).”

In comparison, an uncovered pressure cooker at a vigorous boil for the same amount of time and same weight of water and the evaporation rate is 30%. You can read Laura’s meticulous review of the Instant Pot IP-LUX60 here.

Laura has very high standards. Instant Pot didn’t earn a perfect score. She gave IP-LUX60 a “Very Good” rating. We really appreciate Laura straight to-the-point approach and constructive criticism.  These give us something to strive to improve upon in our next model.

 

Summer Electric Pressure Cooking Recipe Contest

By , July 4, 2012

two InstantPot IP LUX60 300x238 Summer Electric Pressure Cooking Recipe ContestLet’s start by announcing the winners of our Spring contest:

Congratulations to the winners!  Meanwhile, we’d also like to thank all the participants for sharing.

When Spring departs, Summer creeps over.   Different season brings different fresh produce.  Hopefully these bring inspirations for new recipes. Here again, we start the Summer electric pressure cooking recipe contest.

Our objectives are to encourage recipe sharing and make it fun and practical to cook with electric pressure cookers. Please spread the word!

The rules of the contest.

  1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
  2. Two prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
  4. The winning entries must be original and will be judged by
    • the details of description, a picture helps tremendously.
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on Sept. 30, 2012.
  6. Entries are accepted as comment to this post or submission to http://instantpot.com/recipes/share-your-recipe/

Which is Faster: Electric vs Stove-top Pressure Cooker

By , May 24, 2012

Our customers ask whether electric pressure cooker is slower than stove-top pressure cooker.  Someone claimed that stove-top cooker can be 2~3 times faster in reaching working pressure.  This may be possible with a gas-stove.  However the majority of North American families use electric stoves. We decide to run a test on this typical scenario.

Test equipments:

  • Instant Pot IP LUX60 heating stage 174x180 Which is Faster: Electric vs Stove top Pressure Cooker

    Instant Pot IP LUX60 at the heating stage

    Instant Pot IP-LUX60: 1000W, 6L inner pot. Plugged-into an electronic power meter (Kill-A-Watt P4400).

  • T Fal Safe 2 on Maytag electric range 180x135 Which is Faster: Electric vs Stove top Pressure Cooker

    T-Fal Safe 2 on Maytag electric range

    T-Fal Safe 2 Model 3271 stove-top pressure cooker, 6L capacity, which likely has a pressure rating of 11psi.

  • Maytag SuperCapacity Plus electric range with glass ceramic cooktop, coil element power rating: 2100W
  • Thermoworks Splash-Proof Super-Fast Thermapen, accuracy +/-0.4°C (0.2°F).

Test conditions:

  • Fill both Instant Pot and T-Fal with 3 liter tap water at 13.6°C
  • Set to cook at full pressure for 10 minutes. The “Manual” mode of Instant Pot was used.

After running multiple tests, the following is the results:

  • Instant Pot IP-LUX60 took 23:30 ~ 24:15 (minutes:seconds) to reach working pressure 11.6psi.  Hold pressure for 10 minutes. Total power consumption 0.35~0.36 KWH.
  • T-Fal on Maytag electric range took 24:05~24:50 to reach pressure (steam release started leaking steam and rotating).  Afterwards, power was turned down to 30% to maintain the pressure. Total power consumption based on the power rating: 0.945~0.974 KWH.

In conclusion,

  • The stove-top T-Fal + Maytag electric range take about 20~30 seconds longer to reach working pressure than Instant Pot IP-LUX60.
  • Instant Pot IP-LUX60 uses around 63% less electricity than the T-Fal in this specific test.

There are two possible explanations regarding the electricity consumption:

  1. The glass ceramic cooktop reduces heating efficiency. The whole stove was warm and the T-Fal radiated heat along the way. That’s where the energy had gone.
  2. curved 3 ply bottom of InstantPot cooking pot 180x68 Which is Faster: Electric vs Stove top Pressure Cooker

    Curved 3-ply bottom of Instant Pot stainless steel cooking pot

    Instant Pot has two layers of air insulation, which minimize energy leakage. The bottom of its inner pot is curved inwards which fits tightly on the heating element curved outwards. Thermal conduction is excellent.

When we first designed Instant Pot, the intention is to make it fast in terms of convenience.  A press-a-button set-and-forget smart cooker is our objective.   Now heating efficiency makes Instant Pot faster than stove-tops on an electric range.

2012 Spring Electric Pressure Cooker Recipe Contest

By , April 2, 2012

two InstantPot IP LUX60 300x238 2012 Spring Electric Pressure Cooker Recipe Contest In our popular Winter Electric Pressure Cooker Recipe Contest, we realized how much fun it was to interact with our users.  Most importantly, the submitted recipes substantially enhance everybody’s cooking experience.  In the spirit of sharing, we start this Spring Recipe Contest and will award two Instant Pot IP-LUX60 to the winners.

To help everybody visualizing the cooking result of the recipe, please attach pictures of the dish.

The rules of the contest.

  1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
  2. Two prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
  4. The winning entries must be original and will be judged by
    • the details of description,
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on June 30, 2012.
  6. Entries are accepted as comment to this post, or submission to http://instantpot.com/recipes/share-your-recipe/

The winners of this contest is announced here and the new Summer recipe contest also starts.

2012 Winter Recipe Contest Winners

By , March 31, 2012

3 Instant Pot IP LUX60 300x185 2012 Winter Recipe Contest WinnersThere were 43 submissions with 50+ recipes for the contest.  Wow!  The user base of electric pressure cooker is surprising strong and enthusiastic!

Thank you all for participating.  It’s joyful interacting with you.

Meanwhile, it’s very difficult to choose the winners. We had debats and come up with the list based on our criteria set out on the contest terms, i.e. details of description, practicality and creativity.   A little confession to make. Our staff are apparently leaning toward recipes with pictures attached. Pictures are one key part of the description and they make the recipe enticing.

  • Kellie F.:NOT Julia Child’s Beef Bourguignon“. The recipe reflects the value and advantages of electric pressure cookers. A complicated dish with complex tastes can be made within 45 minutes.

Congratulations to the winners of the 2012 Winter contest.  We’ll contact you in email for shipping detail. To all participants, by continuing sharing, we will all end up as winners.

At Instant Pot Company, we also learned something beyond recipes.

Teresa G. said: “This is like a great cookbook!”

Indeed, we’d love to make InstantPot.com a great cookbook useful to all users. We shall continue encouraging sharing of recipes.  The contest must go on.  Every season, we’ll award 2 free Instant Pot to two authors of recipes submitted during the period.  Please keep your recipes coming.

Cabernet Short Ribs on Rosemary Fettucine Alfredo

By , March 28, 2012

Submitted by: Jamie B.-M.

Ingredients:

  • 8 beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • ½ bulb fennel, sliced
  • 1 cup cabernet sauvignon
  • 1 cup beef broth
  • 1 tablespoon stone ground mustard
  • 4 cloves garlic, crushed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 bunches watercress, trimmed
  • ½ cup butter
  • 1 pint heavy whipping cream
  • 2 cups asiago cheese, grated
  • 1 teaspoon nutmeg
  • 1 tablespoon rosemary, finely chopped
  • 1 package fettucine

Instructions:

Sprinkle beef short ribs with salt and pepper. Heat canola oil to medium-high heat in a large skillet and add beef short ribs. Sear for 2-3 minutes on each side. Place beef short ribs in the Instant Pot IP-LUX60 Pressure Cooker and add the fennel, cabernet sauvignon and beef broth. Lock lid in place, choose the beef setting and cook for 35 minutes.

While the beef cooks: Whisk together the mustard, garlic, red wine vinegar and olive oil in a medium bowl. Toss with the watercress and set aside.

In a medium saucepan, melt the butter on low-medium heat. Whisk in the heavy whipping cream. Add the asiago cheese a little at a time and melt completely. Add the nutmeg and rosemary, stirring to blend. Keep this sauce on low heat until ready to use.

When beef short ribs have 15 minutes until they are done cooking, boil a large pot of salted water. Add fettucine and cook according to package directions. Strain and add to the saucepan with the sauce and stir to combine. Divide onto four dinner plates and top with equal amounts of the dressed watercress. Remove the ribs from the pressure cooker and place two ribs onto the watercress on each plate. Serve.
Serves four.

Suggest a Feature

By , February 11, 2012

The smart cooking appliance Instant Pot is designed with the objective to make cooking more enjoyable and less laborious. At Instant Pot Company, we plan to release a new design every 12~18 month.  We are constantly seeking new ideas that could make Instant Pot more convenient and useful to the life style of North Americans.

If you have any suggestion and request, please comment on this page.  When your new features are eventually realized, we’ll send you a free product.

Electric Pressure Cooker Recipe Contest

By , February 10, 2012

3 Instant Pot IP LUX60 320x198 Electric Pressure Cooker Recipe ContestOwning to its convenience, dependability and kitchen friendliness, programmable electric pressure cookers are catching on the life style of North Americans in recent years. However, relevant published recipes are hard to find.  Thanks to the suggestion from Charles T, we are going to hold a recipe contest. Winners will receive a free Instant Pot IP-LUX60. If all the users can share their recipe creations, this will be beneficial to everybody.

The rules of the contest.

  1. The recipes must be for electric pressure cooker, published on publicly accessible websites.  If you don’t have a blog or a place to publish, we can put them on InstantPot.com recipe section.
  2. Three prizes of Instant Pot IP-LUX60 will be awarded.  Free shipping to continental US (excluding Hawaii & Alaska) and Canada.
  3. The participant needs to give the right to publish one of their recipes on InstantPot.com.
  4. The winning entries must be original and will be judged by
    • the details of description,
    • the practicality, and
    • the creativity
  5. The winners will be chosen by Instant Pot staff on March 30, 2012.
  6. Entries are accepted as comment to this post, or submission to http://instantpot.com/recipes/share-your-recipe/

The winners of this Winter Recipe Contest are announced.

The new Spring Recipe Contest is now open.

Help Desk

By , January 4, 2011

Reviews

By , July 23, 2010

Instant Pot has been reviewed by chefs and cooking experts, and  used by thousands and thousands of people from all walks of life in US and Canada. We are very pleased to read about their stories of how Instant Pot adds fun in cooking and improves quality of life.  The following are our favorites.

Detailed Reviews by Chefs, Experts and Bloggers

 Reviews by Users

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“Luxury marries necessity !!!”

By Ven (NJ) December 8, 2013
“Let’s face it. Most of us are either busy or lazy to cook a healthy meal. And in the cooking world, the time of cooking (how long for a particular kind of food I am cooking) and the type of cooking (pressure, steam, sauté etc) makes all the difference between a healthy meal and a screwed up meal. Instant Pot makes sure that all these human inconsistencies and concerns are taken care of before it prepares the perfect meal for you. I dumped a bunch of lamb bones and some water; closed the lid and pressed ‘slow cook’. About 10 hrs later, I come back and see I got the perfect meat stock. The same day, I steamed squash, sautéed some vegetables and pressure cooked some rice – all of the operations were super successful; anybody can put multiple functionalities into appliances now-a-days. But, the question is about accuracy and precision when each of those functionalities are put to practice. And that’s where Instant Pot wins. It’s one of the very few “no-nonsense, no-nuisance, strictly stick to the functionality and just get things done for me” kitchen appliance.”

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This pressure cooker might just change your life

By Jennifer Loring  December 4, 2013

“This thing has changed my life. Sure, that probably sounds a bit dramatic, but it’s mostly true. I don’t know about you, but after cooking dinner almost every night for the last 25 years, I’m over it. What I really want is in-home room service, but Amazon hasn’t figured that out yet. Forget drones – put a delivery restaurant in my basement. But back to the pressure cooker…

I originally bought it to cook beans a lot faster than on the stove top, and it definitely does that. But then I started throwing whatever I wanted to in it – stuff I normally cook on the stove or in the oven, just to see how it would come out.

One Sunday I wanted to cook a chicken but of course, as usual, didn’t think of it until 4pm and still had to go to the store to get a chicken. So I put the whole chicken in there, with potatoes, carrots, celery, onion, garlic & herbs and a little white wine and chicken broth – I did not go to the trouble to first saute or brown the bird, then remove and sweat the veg, then put the rack in blah blah blah – too much work. This thing needs to work for me. And it came out wonderfully. I may have even thrown in some basmati rice too – I forget now. It was (as you might expect) super moist, flavorful, and the whole thing was done in about 30 minutes. A whole chicken. Everything – all done and in one pot while I did something other than cook.

If you’ve ever used a Romertopf, it’s like a Romertopf on crack. but no soaking and starting in the cold oven and all that crap. Just pile it all in there and push Go.

I’ve also done curry chicken and rice, with carrots & potatoes. Again, just throw it all in there – chicken breasts, the rinsed rice, coconut milk – all the usual stuff – Go. Done and delicious in about 15 minutes. I’m probably over-cooking everything because I can’t quite believe it cooks that quickly, but it does.

I did a stew in it the other night – a weeknight – loosely following the cook’s illustrated recipe in that I did saute the meat first (after trimming into more uniform sizes), then added the flour & made the roux, and all that took about 5-10 minutes. The saute function really works – it’s hot. Once the roux was done I threw in all the veg with some red wine, seasonings and stock and again, pushed Go. I think it was done in 20 minutes. Start to finish, probably 30 minutes. I left it on the “keep warm” setting for about an hour or so after serving and it was even better the next day. The oven-method cook’s illustrated stew recipe runs 2-3 hours. Please.

So, if you enjoy having more time in your day and only one cooking pot to clean up afterwards, this is the magic pot for you. The stainless steel insert is solid – no teflon (hate teflon/similar coatings).

It’s been well worth the money. I love it. ”

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“Very pleased!” 

By S. Saddoris (Iowa) – March 16, 2013

“I bought this to replace a westinghouse multicooker that went out on me a couple of months ago… This thing has spoiled me to the point that I can’t live without it. If I want chicken for dinner, take it out of the freezer toss a little olive oil into the pot and hit the poultry button. 10 minutes later its ready!

On top of all of this, they have great customer support.”

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“It has changed dinner as we knew it” 

By LaWanna – March 15, 2013

“This was the answer to my families dinner prayers. One pot and dinner is ready in less than 30 min. We have been eating healthier and have been eating out less (practically not at all). … I highly recommend this cooker to everyone who cooks!”

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“Instant Pot is a must have.” 

By Charlene Ganim (Saint Louis, Mo USA) – March 15, 2013

“I purchased this pot after looking and comparing many others. The stainless steel pot on the inside plus all the programable buttons, sold it to me… Ribs come out sometimes falling off the bone. It’s great for soups, plus you have a saute button for browning before you put the lid on for cooking. This pot saves you time and standing over the stove. I love this pot. Two others saw mine and had to have one, so I ordered two more.”

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“This is the BEST pressure cooker I’ve ever had!”

By Evelyn Beckmann – March 11, 2013

“When I first used this pressure cooker I kept going to check if it was working because it did not make any sound! My previous pressure cookers were very noisy and had to be checked constantly! This Instant Pot is amazing…. I have used this pressure cooker many times and have never been disappointed. Best buy I ever made!

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“Love it!” – By Amy – March 7, 2013

“I put off buying because if the cost….Now I just wish I would have bought this years ago. It arrived 4 days ago and I’ve cooked with it every night. My family has loved every meal. Well worth the money!!”

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“Awesome appliance…

By Bay Wife (East Coast)  – March 4, 2013

“I do a ton of cooking with three teenagers and one hard working hungry husband. This has revolutionized my kitchen and made meals faster and easier to prepare. I can cook an entire frozen chicken to falling off the bones tender in less than an hour. Less expensive cuts of meat come out fork tender in minutes. Soup from the Instantpot tastes like it has been simmering all day…delicious! I used to be a crockpot girl but now I am using the Instantpot daily. I bought an extra insert pot and it has proved to be invaluable.”

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“Love it, Love it, Love it!!!” 

By  Crystal Brown  – February 28, 2013

“My mother bought this for me for Christmas, and I won’t hesitate to say I was a bit intimited by it at first. The first thing I tried cooking was a whole chicken… 25 minutes pressure cooked, and it turned out PERFECT, just as well as if i had cooked it 6 hours in a traditional slow cooker! I love that as soon as the cooking is done, it automatically switches over to low heat for up to 8 hours!! This pot is worth it, and replaces several appliances… truely a set-it and forget-it pot! Since then I have done beans, and venison… both turned out great. This is a very easy pot to use…you wont regret it. And also… it is very sturdy and well built, the quality in this appliance is easy to see.”

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“Ladies and gentlemen – this thing is officially awesome”

By  Jack London (Santa Rosa, CA USA) May 23, 2012

Pressure cooker veteran here – thumbs up on this one!

I have owned 8 different pressure cookers over the years, including an earlier version of the Instant Pot as well as the now-ancient oval (90 degree insert inside, pull up, turn back and clip-lock) lid with weight back in Europe in the 70’s.

This, so far, is the best pressure cooker I have yet seen.

It functions as a slow cooker, as an above-average quality rice cooker and -let’s not forget- a really good pressure cooker.

Disclaimer: we do still use our trusted Zojirushi rice cooker when a lot of things are cooking at the same time (and as far as stand-alone rice cookers go, Zojirushi makes the best, btw.)

Back to the pressure cooker… Some of the software limitations of the previous Instant Pot were fixed (namely, having to push the button for each and every minute, with only a 60 minute maximum timer – that was maddening). This control panel lets you click&hold and very quickly fly through the times, up until 120 minutes. It does fly through 0, so you can go up or down the shortest path to your desired time.

Pluses of this particular pressure cooker:

Much, much, MUCH more convenient to use than the “manual” type pressure cookers where you have to stand by until you hear the pressure has built up, then start the counter, then turn it off when it is done. This thing does everything on it’s own. Put the food in, set the desired cooking time, press start. Leave for work, come home and it is done (with stand-by heat so as to avoid spoilage).

Quality, pretty thick stainless steel pot (stay away from coated pots, aluminum pots, etc. as they leach bad stuff into food)

Virtually silent, you also have almost no food smell coming into your home during cooking, thanks to the internal pressure sensor. Psst, psst, psst sound gone.

Extremely energy efficient (much more so than the stove-top models, as you are heating only the inside, not the surrounding area. Energy savings multiplier during the summer, as you don’t have to cancel out the cooking heat with air conditioning the way you would with gas stove types that heat up the kitchen.

Very easy to clean – since only the pot has to be cleaned, it fits in the dishwasher better than the stove-top type with handles.

Very good quality, overall.

Ladies and gentlemen – this thing is officially awesome.

ps: also get “Miss Vickie’s Big Book of Pressure Cooker Recipes”… This is the pressure cooker book to get. Miss Vickie’s Big Book of Pressure Cooker Recipes

If you search the title on the web, her website also has a ton of the cooking times listed for free. “missvickie.com” (not a tie-in, I have no connection to them) or search “site:missvickie.com ” followed by whatever food you need the cooking time for.

Examples of Google Searches (the the lines below exactly as they are, including spacing):

site:missvickie.com rice

site:missvickie.com broccoli

site:missvickie.com ribs

I search for times of misc. food to cook on my smartphone like this, too. Very useful…

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Highly versatile and efficient appliance for the home

By Brian Blum on October 20, 2012

Purchased 2/2012, so as of this writing, we’ve had this for eight months, and it works phenomenally well.

I cannot say enough about the Instant Pot. My wife and I owned another unit from a different company, but it’s pot was made of aluminum (tied to Alzheimer’s issues) and had a non-stick coating on it besides. We wanted a stainless steel pot to avoid all this…enter Instant Pot.

This unit works awesome, and we are fully qualified to say so. Not only do we have an “Amazon Verified Purchase” label on our review, but we use the Instant Pot 4-5x a week, literally. Probably 7-8x if you count making baked/sweet potatoes for lunches too. (Just a note…always look for “Amazon Verified Purchase” on reviews, and if you don’t see it, take the review with a grain of salt. Very few reviews of the Instant Pot were negative, and almost all of them didn’t buy the unit, so their reviews are nonsense.)

My wife and I have chosen to make almost all of our dinners with the Instant Pot…it is easy to clean, easy to use, and requires virtually NO oversight. It is inexpensive to use as well…when using your stove and/or oven, you will notice a marked increase in the temperature of your kitchen, and with the oven, it will be very noticeable indeed. The Instant Pot doesn’t do this because it operates in a sealed environment, thus using far less energy as well. Because you can saute in this newest model, you can do almost all the cooking in this one pot, thus making cleanup far easier, as the inner stainless steel pot (but NOT the unit or it’s lid) are dishwasher safe. Also, once one is accustomed to using this unit, you can bring it with you on trips, and use it to cook food in a hotel room or a friend’s house.

The Instant Pot is wonderful for this one fact if nothing else…once the food is in and the unit is pressurized, you can walk away…no stirring, no tending whatsoever. There is ONE time when you might have to pay attention. IF your Instant Pot is warm from previous cooking, i.e. you just used the saute function to brown something, or maybe you bought an extra inner pot (more on this below) and are cooking meals back to back….you may have to pay attention to make sure the unit seals properly. Sometimes, and this is NOT unique to the Instant Pot, if the unit is already warm, it may get confused and think that it has pressurized. I think you’ll find that you used the saute feature before turning it on. So…if the unit is warm/hot from any previous cooking, try this. Watch to see if the unit pressurizes (you’ll see the valve pop up)…if the unit starts counting down the cook time BEFORE it has sealed, hit cancel, and start your unit over. It should work the second time. If the unit is completely cool and your recipe requires no sauteing, it will almost always work the first time, but if not, this will work. This is the ONLY “issue” that I’ve encountered, and since it happened with another manufacturer’s model as well, I can only assume this is common for electric cookers. All in all, a small compensation to make. Compared to normal cooking where one has to constantly hover over the stove, this is minor indeed.

I HIGHLY recommend that you purchase a second stainless steel inner pot…
see http://www.amazon.com/Instant-6-33qt-Stainless-Pot-Bottom/dp/B008BKHGX0 —–my wife and I bought one at the time of purchase, and we’ve never regretted it once. Since we use our cooker constantly, we are always putting the pot into the fridge with leftovers. With an extra inner pot, you can cook another dish while the other waits for you in the fridge. When you want the leftovers, just place them in the Instant Pot and warm them on the low setting of saute, and then put on keep warm once they’ve heated up a bit, until you’re ready to eat. Accordingly, we’d suggest the lid custom made for these pots at http://www.amazon.com/Instant-Tempered-Electric-Pressure-Cookers/dp/B008FUJ2LK

I also HIGHLY recommend that you purchase the book “Everything Pressure Cooker Cookbook” from Amazon at http://www.amazon.com/Everything-Pressure-Cooker-Cookbook-Series/dp/1440500177 ——we use recipes from this all the time, and although they are designed for a stove top pressure cooker, they basically translate over perfectly. The only consideration is the cooking instructions…because the author is using a stove top cooker, she references a low/medium/high setting which does not apply on the Instant Pot, or on any other electric pressure cooker I’ve seen. Just use the appropriate setting for the Instant Pot, i.e. if you’re cooking beef, use the meat/stew setting. If chicken, use the poultry setting. I usually add about 20% more time as well, so e.g. if a recipe says put your beef stew on high for 30 minutes, put it on the meat/stew setting of the Instant Pot, and take 30 minutes x 1.2 = 36 minutes for your time. With pressure cookers, you can’t “dry out” your meat, and the reverse rules apply…i.e. if you’re meat seems dry, cook it LONGER. None of the moisture can escape because it’s in a sealed environment.

Enjoy! This appliance has changed our lives, and I don’t say that lightly. Once you get good at using it and have recipes you like, it’s an awesome little appliance which we use CONSTANTLY.

Cheers!

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Researched them all – this one is the best

by Cocoabear on Mar 19 2012

I searched high and low before settling on this electric pressure cooker. It is by far the best product on the market. The interior pot is stainless steel – no non stick coating to flake off into your food. The stainless steel is thick and durable. It cleans very easily. I always wait to review an appliance until I have really had a chance to use it – giving a better review – and so far I have made: steamed corn on the cob, steamed carrots, carrots and turnips, potatoes – once with a roast and once just on their own, chili, pork roast, gravy, quinoa, rice and soup. Everything has turned out exceptionally well with little effort (potatoes only need to be scrubbed and can be cooked whole or cut in half – corn cobs need to be stacked on trivit with a cup and a half of water). This is my first experience with pressure cooking and I really couldn’t be more impressed. It is a VERY well thought out product with a lot of high end features. There are a few things to take note of:

1. The steaming vent on the top of the lid (a large black knob) is supposed to be lose and wiggle around very easily. I thought my machine was broken when I first opened it. This knob rises as the steam builds up in the appliance when cooking and does become stiffer once the pot reaches proper cooking pressure. I spent a lot of time trying to research the venting knob to see if the sloppiness was normal and after about an hour of online searching, I figured out that the lid is specifically designed this way. I am hoping this hint will save some other customers a lot of time.

2. Don’t cook a recipe that isn’t designed for a pressure cooker without converting the recipe first. This might sound silly to an experienced pressure cook – but to a novice it was not. I learned this one the hard way. I made my Mom’s homemade chili in the pressure cooker – thinking I would be clever and save myself a hour and half of cooking time – but I ended up with a burnt end result. Luckily, I was home at the time and shut the machine off and finished cooking my chili on the stovetop – so all was not lost. I have tried a chili recipe specifically desinged for a pressure cooker since then and it turned out great.

3. I find that I am having to cook my foods for longer than what the recipe book or other online recipes state. This is due to the fact that I live at a higher altitude. Be aware that most recipes are designed for sea level and you need to add time according to how much higher you are – a very easy thing to research and figure out…don’t let this discourage you from buying this item…it is well worth the effort.

4. The interior stainless steel pot holds a fair amount of food/liquids – but if you put a roast, whole chicken, or corn cobs onto the included trivet – which is recommended – you lose a number of inches of space. I only placed 5 smallish sized corn cobs onto the trivet and it was as high as I could go. I cooked a 3 – 4 lb pork roast tonight and only had room for 5 potatoes to place around it and they had to be cut up to fit. It’s not a big problem for me – family of 3 – but it is something to be aware of so you can plan ahead to cook foods separately if need be.

5. The instruction manual was unclear – to me, anyway – about when it is safe for me to open the lid after cooking my foods. Could I open it immediately after the cooker switches to keep warm? Did I have to wait? Did I have to manually vent the steam? Again, this might seem silly to an experienced pressure cook – but with me being a newbie, I was really quite intimidated to open the lid. I had watched the lid fly off my mother-in-laws stovetop pressure cooker at Christmas time and it just about took my head off. I had no idea before then how dangerous pressure cookers could be – so if you are a first time user – use caution. The trick is to make sure, before opening the lid, that the pressure has been released by turning the venting knob on the top of the lid to make sure that the steam is not built up. If you turn the vent to the side and it lets out steam – just wait for the steam to finish releasing. When it is finished releasing steam you are safe to open the lid. I used a kitchen towel to do this and now that I have used the machine a few times, I am an old pro. I was scared to open it for the first two or three times – but now I have a good handle on what to do and how it works. Hoping these tips will save some other new pressure cooks some valuable time.

The pressure cooker is quite large. It does take up a lot of space. I have been keeping mine on the counter because I have been using it so much, but that might not be practical for some users. I love that I can sear in the pot with the lid off before pressure cooking. Many, many pressure cooking recipes require foods to be browned or sauted first or thickened afterward. This feature – which was only a feature with this particular electric pressure cooker – was a HUGE bonus. I love that I can slow cook in it if I want to. This pressure cooker cooks at approx 11 PSI – most recipes are written to work with 15 PSI – so expect to add some additional cooking time to your recipes – again something that I had to research individually – this is ontop of adding additional time for your altitude. It was very simple for me to register my product in the companies website. Took very little time for the item to arrive via courier.

I am really enjoying my new appliance. The only real downfall I have found is that it does not come with a stainless steel steaming basket – something that you really will need – but collapsable ones are easy to find and should solve the problem. I would not hesitate to buy this item again, to give it as a gift or to recommend it to a family memeber. Great appliance. Take advantage of the free shipping while it is available. I was also charged no tax – an added bonus! Best of luck with your pressure cooking.

Bon Appetit!