According to its website, the Instant Pot is “designed by Canadians” and, like Canada, aims to be “Safe, Convenient and Dependable.” Truth. What they don’t tell you is that the Instant Pot is R2D2 if R2D2 could cook perfect risotto in 10 minutes. It beeps and whistles and is a true kitchen pal.
But most importantly, this retro-future cylinder of joy will help you eat better food. I’m more of a dump-a-can-of-tuna-over-spinach person than a simmer-on-low-for-three-hours person, but if I can make osso buco in 45 minutes, I’m pretty likely to do it. For the more patient cooks out there, the Instant Pot does work as a slow cooker too. And did I mention it makes rice perfectly? And yogurt? And that you’re going to lose 20 pounds? But seriously, no more charred rice on the bottom of every single damn pan.
Instant Pot 7 In 1 Duo 60 anti-block shield has 2 designs, oval and round.
The anti-block shield fits very securely. To remove, try a rubber jar opener to achieve a firmer grip. Grip lid securely. Push on the side and pull out.
As our valued supporters, we would like to bring to your attention our concerns regarding the sale of unapproved and unauthorized sealing rings that are being marketed as a suitable replacement for your Instant Pot’s original sealing ring. These rings are being sold on Amazon by certain unauthorized third party vendors, such as “Instant Perrrt!”, “Impresa Products”, “CYLAPEX” and “Noosa Life.”
Instant Pot has not authorized these entities or any other third party to manufacture and/or sell Instant Pot accessories or replacement parts. We feel it is important to bring this to the attention of our community, as there may be serious safety concerns associated with using an untested sealing ring on Instant Pot products.
Our sealing ring is an integral part of the Instant Pot safety features. Our rings have been designed, engineered, and built with the optimal material to achieve the hardness and strength required to withstand high-pressure force during electric pressure-cooking. Our rings have passed UL, FDA, and LFGB tests for safety, including food safety.
In contrast, the unapproved and unauthorized rings were not manufactured, tested or certified by or for Instant Pot and we do not know if they meet our established standards. The use of third party sealing rings may have unexpected effects on your product, and would void the Instant Pot warranty.
In the near future, to better serve our customers, we will be launching colored sealing rings to assist you when preparing different food groups. In the interim, our rings can be purchased online at Amazon or through the Instant Pot web site:
We would like to take this opportunity to thank you for your continued support and loyalty to the Instant Pot brand. We look forward to continuing to provide you with the right tools for your active lifestyle.
The Instant Pot Team
The answer is “YES! There are several and the list is growing!”
Both those new to pressure cooking, as well as long-time pressure cooking enthusiasts have reported that they find “Hip Pressure Cooking: Fast, Fresh & Flavorful” by author and pressure cooking expert Laura Pazzaglia a particularly useful and fun book, with original, creative recipes based on sound scientific principles. Many in the Instant Pot®Community report reading it cover-to-cover like they would a novel!
“I didn’t just flip through this cookbook — I read it (you know, like a book) because it is so full of useful information. And the recipes are really good too.” ~Anna
“I love the pictures! I have got to have pictures to really get my cooking mojo working.” ~ Wendy
What is so UNIQUE about this particular cookbook?
Well, the author is unique! Laura, bought her first pressure cooker after watching a friend make dinner in minutes; she quickly realized that the flavor of pressure cooked food was “like tasting food in high definition!” In 2010 she launched HipPressureCooking.com to share her discoveries, recipes, reviews and tips. Today Laura is considered one of the world’s top pressure cooking experts.
Many have appreciated the icons at the top of each recipe that show a visual of what is needed to make it (i.e. a pot and a steamer, a bowl, or just a pot). That’s very helpful depending on your mood, as some days you just may not want to deal with extra bowls and/or steamer basket, so you can dismiss a recipe just by glancing at the list of needed supplies.
…and what to do for halving or doubling a recipe? THIS book tells you!
Plus, things you’ve come to expect from the Hip Pressure Cooking website – measurements in whole vegetables (one medium carrot instead of 3/4 cups chopped carrot), the least number of ingredients to get the most effect; and, harnessing the pressure cooker’s merits (speed, heat, evaporation and infusion) to get the most flavor in the least amount of time.
According to Laura, “The goal of the book is to cover everything that is possible to do in a pressure cooker and teach cooks how to port their craft to the pressure cooker with the most chance of success by sharing all of the knowledge I have gained in 10+ years of pressure cooking.”
AND importantly, and to our point, Laura used the Instant Pot to create and test all of the recipes in this book, so her adaptations of stove-top methods are spot on for Instant Pot users. This is the only book that covers this appliance with new knowledge in a practical and lively manner. Highly recommended.
Read more here: http://www.hippressurecooking.com/cookbook/
Laura says, “Many of my techniques are based on science and experimenting – these little science-based tips are not always spelled out in the book, but they are the reasons my recipes always turn out well.”
“After watching a roast shrivel-up after pressure cooking, I began to research evaporation. I read a little tidbit about how evaporation happens faster when there is a wider temperature difference (for example between the room and the roasts’ juices). So that’s why I push (slower) natural release method for meats (so the super-heated juice don’t evaporate away). Accelerated evaporation is not all bad, it can be used to the cook’s advantage to accelerate reduction. My go-to pressure cooker tomato sauce recipe uses the (faster) normal release to quickly evaporate and reduce the sauce with a little bit of help from science!”
“Liquids for building pressure can also come from different sources – including the food itself! Some of the recipes use the vegetables’ or meats’ own juices in addition to a small amount of liquid to reach pressure. Vegetables are 80-95% water so it’s easy to calculate the amount of water if you know the weight of the vegetable. I use that trick in the Jams & Jellies chapter, too. But there was no need to calculate the water content in the fruit – many of the recipes there reach pressure with sugar (which is a liquid).”
Like another well-known Italian, Laura uses the “Learn the rules so you can break them like an artist” principle. While many warn not to cook dry beans with acidic ingredients, Laura skillfully breaks this rule on occasion, with just the intended results:
“With practice, I was able to figure out that slowing down the cooking time of beans by adding an acidic ingredient (tomatoes, vinegar, wine, lemon, etc.) isn’t necessarily a bad thing. In making one-pots, you may want to slow down the bean’s cooking time so that it can catch-up to the other ingredients. I use this trick in the ribs & bean salad one-pot recipe (below) where the beans boil in the base providing steam for the ribs above. The BBQ-sauce covered ribs above dribble down fat to flavor the beans and a bit of BBQ sauce to slow down their cooking so that they’re ready (and not falling apart) when the ribs are ready.”
BBQ Pork Ribs with Spinach-Bean Salad
Although the BBQ in the title refers to the flavor and not the cooking method, the results should fool all but your most observant guests. The slide-under-the-broiler finish gives this dish a scorch that is both beautiful and delicious.
Makes 4 to 6 servings
1 ½ pounds baby back pork ribs
1 cup prepared barbecue sauce
Freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, cut into large dice
1 ½ cups water
1 cup dried cannellini beans, soaked, rinsed and drained
1 bay leaf
1 garlic clove, finely chopped
6 ounces fresh spinach (about 3 cups; baby spinach is nice)
Cut the ribs apart. Coat them on all sides with most of the barbecue sauce and sprinkle with salt and pepper: set remaining sauce aside. Arrange ribs in a steamer basket; you can stand them somewhat vertically to get them to fit.
Heat the pressure cooker base on medium heat, add the oil, and heat briefly. Stir in the onion and sauté until soft, about 4 minutes. Add water, beans and bay leaf and stir.
Lower the rib-filled steamer basket into the pressure cooker and then close and lock the lid. Cook at high pressure for 20 minutes (stovetop) or 23 to 25 minutes (electric). When the time is up, open the pressure cooker with the 10-minute natural release method.
Set the upturned lid of the cooker on your countertop. Carefully lift the steamer basket out of the cooker and place it on the lid; cover with aluminum foil. Fish out and discard the bay leaf from the beans.
Mix in 1 teaspoon salt, the garlic and spinach. Using a slotted spoon, scoop bean mixture into a large oven-proof casserole (big enough to hold the ribs in one layer) with low sides. Using tongs, arrange ribs on top of beans and brush with remaining barbecue sauce.
To finish the dish, turn on oven broiler. Broil casserole until sauce on the ribs is lightly caramelized, 3 to 5 minutes. Serve immediately.
For some behind-the-scenes stories about how the book was written, please see: http://www.hippressurecooking.com/category/hip-books/
Where is the book available? Some specialty bookstores do stock it, and it is of course available on Amazon: http://www.amazon.com/Hip-Pressure-Cooking-Fresh-Flavorful/dp/1250026377/
Stumped as to how to cook perfect rice? Here is the new, definitive guide! Using just a 1-to-1 water-to-rice* ratio, and pressing a button will result in perfectly cooked rice of any variety every time. Easy to remember, easy to do.
*wet rice (read on to discover the scientific details, and how we came to this easy method for cooking perfect rice in the Instant Pot electric multi-cooker!)
Cooking rice can be tricky. A lot depends on personal and cultural preferences, and even if we could all agree on the “perfect rice”, the altitude of your location, the hardness of your water, and the age and dryness of the rice may all play a role in the results obtained.
Of course millions of people have been cooking rice for thousands of years and some “tried-and-true” techniques, as well as some myths have developed.
You may have wondered about the markings in the stainless steel liner in your Instant Pot. One of the features of your multi-functional Instant Pot is a rice cooker. Rice cookers have been very popular for cooking rice for many years. The cup lines come from that heritage, and serve as a rough guide for the amount of water for the number of *cups of rice (the small *cup that came with your Instant Pot).
Still, depending on the volume of rice you cook at any one time, your results may vary. One Instant Pot enthusiast, Deborah K., wrote us to share this account of her success using the Instant Pot to cook traditional Japanese rice (applies to all brands, e.g. Tamaki, Nishiki, Kokuho Rose, etc):
“The ratio of Rice to Water is 1:1.25 (same as brown rice). I rinsed rice; used rice button on Instant Pot; 10-minute natural pressure release. The rice was perfect – even better than when I use our Japanese electric rice cooker (and verified by my Japanese-born family members who did not realize that my “best rice ever” was cooked in your pressure cooker).”
Another Instant Pot user reported good results with the same ratio when cooking brown rice:
“I cook brown rice for 22 minutes – 1 cups of rice with 1 1/4 cups of water – and that was pretty much the most perfect rice I’ve ever cooked “
So we can be fairly confident that for cooking 1 cup of rice, 1.25 cups of water is a reasonably good amount, but what if you want to cook more rice at one time?
Jill Nussinow, “The Veggie Queen“ has long advocated a “sliding-scale” of water to rice, in her ever popular pressure cooking cookbook, “The New Fast Food”. She recently revealed in our new “Instant Pot® Community” Facebook group how she first became aware of this reality:
“My job was to acquire recipes to use, as well as helping direct the writing of the programs to get the software that would adjust for number of servings to work correctly. This is where the algorithms came in. I learned a lot and have passed it on to many people.”
A recent Cook’s Illustrated video is especially relevant to the Instant Pot – which is incredibly (and verifiably) water/moisture conserving, allowing for very little evaporation.
It turns out that the ideal water-to-rice ratio – in the sealed environment of the Instant Pot – is 1:1, with rinsed (wet) rice.
Different varieties of rice require various cooking times (pressure cooking is much shorter than mentioned in the video), but the water to rice ratio remains constant at 1 to 1, simplifying the “perfecting” process tremendously! Science and technology in the kitchen!
The video offers a good explanation of the physics and math involved in getting consistent and pleasing results when cooking rice. Keep in mind when watching that cooking pots differ as to evaporation rates, and it is worth pointing out that the Instant Pot provides a sealed environment, so evaporation is kept to a minimum, giving the most consistent results. Most cooking instructions assume lots of evaporation over time, so they call for more water along with the longer cooking times of some varieties of rice. Watch the Cook’s Illustrated video (and take notes if you are curious, or a skeptic!).
To read LifeHacker’s comments, click here.
After discussing this approach with Flo Lum, a favorite Instant Pot video creator, she observed:
“This is probably why the “Chinese” method actually makes sense now. There are two methods… One uses your full hand: when placed barely on top of the rice, the water should reach a certain point on the top of your hand. And the knuckle method: where you stick your middle finger tip into the water, barely touching the top of the rice, the water should reach the first knuckle. I never understood how it worked but now sort of makes sense. Ancient Chinese secrets.”
Considering all of this, we tested various water to rice ratios, and can confidently recommend this as a convenient starting point in your search for your “perfect rice”:
Cooking rice in the Instant Pot, the 1:1 water to rice ratio method:
- Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose)
- Measure same amount of water, add to Instant Pot’s inner pot/liner.
- Rinse rice, add wet rice to the measured water in the inner pot.
- Lock on the lid, and set the steam release valve to “sealing” position.
- Select your pressure cooking time.
~The “Rice” button is timed for white or parboiled rice only.
~For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking, in the case of brown rice, for example select 22-25 minutes depending on your preferences and any local issues, like high elevation.
~See abbreviated timing chart below, or use your preferred pressure cooking time for your variety of rice.
- Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.
The foundation for this 1:1 recommendation is due to two things being true:
1. The Instant Pot allows very little water evaporation due to Instant Pot’s superior sealing ability.
2. Rice absorbs its volume in water when cooked long enough.
Reviews have been overwhelmingly positive, no more mushy rice, with a few stating the rice was cooked, though a bit too “al dente” for their preferences, (these individuals where happier when using a small amount of additional water). Consider this your starting point, record any adjustments you may make, and soon you will have your personal recipe for perfect rice in the Instant Pot!
Pressure cooking times (in minutes) for some common varieties of rice:
White rice: 3-8
Basmati (white) rice: 4-8
Brown rice (long/short): 22-28
Wild rice mix: 25-30
****************IP-LUX and IP-DUO models are NOT affected*******************
Dear Instant Pot SMART Owner,
Last night we found out about a manufacturing issue with “Instant Pot SMART” (the new Bluetooth enabled model, sold only in the US and Canada). After extensive use this issue may lead to electrical leakage from the thermal probe (the shiny, elevated component in the middle of the heating element). As a result, this may cause an electrical shock. This problem is estimated to occur in only about 3~4 in a thousand units.
Other Instant Pot models (IP-DUO, IP-LUX and IP-CSG) are NOT affected.
“IP” stands for “Instant Pot”, “50” or “60” relates to the size, ie 5 or 6 quart/liter. ONLY the “Smart-60” model, purchased before June 1, 2015, is affected. The picture on the right can be used to identify the Instant Pot Smart.
To avoid any risk, please stop using your Instant Pot SMART. Please RETAIN your unit until further instructions.
We are very sorry for the inconvenience this may cause you. Your Instant Pot SMART will be replaced at no cost to you. On the bright side, this will upgrade the firmware in your Instant Pot SMART. This recall is applicable for IP-Smart purchased before June 1, 2015.
We will contact you again via email about the replacement process. If you didn’t receive the recall email, please contact our support team at firstname.lastname@example.org. In the mean time, if you have any questions or wish to get updates about this or other announcements, feel free to follow our Facebook page here: https://www.facebook.com/instantpot
Our new “Instant Pot Community” Facebook group is a great source for information, you may join in the conversation here: https://www.facebook.com/groups/InstantPotCommunity/
If you purchased the Instant Pot SMART for others, please alert them to this information.
The Instant Pot Team
Chef AJ cookin’ with edgy IronMan John Joseph from the Cromags, his story and “Kole’s Creamy Cauliflower Soup”
Recipe as adapted in this video by Chef AJ for the Instant Pot:
“Kole’s Creamy Cauliflower Soup” which can be found in the Engine 2 cookbook
4 cups low sodium veg broth
1 head cauliflower
3 cups potatoes
4 cups onion
2 large carrots
½ cup celery
2T Raw Coconut Aminos
Put all ingredients into your Instant Pot liner. Lock on the pressure cooker lid, seal the steam vent, push “Manual” button, “Adjust” time to 8 minutes cooking time. Once the Instant Pot reaches pressure the countdown will begin. When your Pot beeps, release pressure by turning the steam release vent to the “venting” position (stand back, pressurized hot steam will escape!)
2T cashew butter
Use an immersion/stick blender or other method to cream the soup (careful, its hot!)
Add several cups of chopped kale for a nutritional boost if desired.
Garnish as desired and serve.
If you live a fast-paced, health-oriented and green-conscious life style, Instant Pot is designed specifically for you.
Instant Pot Smart is a revolutionary Smartcooker designed by Canadians with the objectives of being Safe, Convenient and Dependable. It is Bluetooth® enabled allowing programming and monitoring from smartphones or tablets. It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.
Convenience, Simple as Pressing a Button
Instant Pot Smart is a multi-functional fully-programmable Smartcooker combining the benefits of a Pressure Cooker, Slow Cooker, Rice Cooker, Porridge Maker, Steamer, Sauté pan, Yogurt Maker, Food
Warmer and more. It is built with our patent-pending technology which lets you program complex cooking steps in recipe scripts on your smartphone/tablet and execute on the cooker wirelessly. A free iOS app (Android app to be available soon) can be downloaded from iTune App Store. This capability allows the cooker’s functionalities to be expanded after purchase by upgrading apps, and the recipe scripts can be shared with friends. Your favorite dishes are within the reach of pressing a button. Green peas, sweet corn and baby carrots can be steamed in 2 to 3 minutes, fresh or frozen. To make mashed potato, don’t boil potatoes in water for 50 minutes leaching nutrients into the water; steam them in Instant Pot for just 15 minutes. An entrée of chilli or Irish stew can be done within an hour, without you watching over it. Want to try the Japanese Onsen Tamago (Hot Spring egg)? There’s recipe script in the free app. You can also write a recipe script to turn Instant Pot Smart into a hot pot cooker.
Tailored for varying tastes and food conditions, the programs come with 3 adjustable modes. Special features include 3 temperatures in Sauté for browning, simmering or thickening, and 3 temperatures in Slow Cook to complete the tasks of a common slow cooker. Most traditional, modern and international recipes can be easily adapted for Instant Pot.
A 24-hour timer allows for delayed cooking. Automatic keep-warm holds the temperature of the food until you are ready to serve. It works as a perfect porridge maker allowing you wake up with a fresh made porridge.
Instant Pot generates almost no noise, leaks no steam, traps food aromas, and cooks without heating up the surroundings. The durable 3-ply bottom stainless steel inner pot eliminates the health concerns of non-stick coating. The slim body offers a smaller foot print and right and left lid holders are convenient for all. The brushed stainless steel exterior is finger print resistant. Its elegant and durable industrial design makes it easy to clean and pleasurable to use for the years to come.
Dependable Consistent Results
Instant Pot Smart series uses the latest 3rd generation technology with an embedded microprocessor. During the cooking process, the microprocessor monitors the pressure and temperature, keeps time, and adjusts heating intensity and duration. Even the volume of food is also taken into consideration. The cooking programs have been lab-tested hundreds of times for optimal effect. These greatly improve cooking results and maintain consistency.
Safety without Compromise
Instant Pot is carefully designed to eliminate many common errors from causing harm or spoiling food. It has passed the stringent UL & ULC certification giving you uncompromised safety and peace of mind. Instant Pot protects you with 10 proven safety mechanisms and patented technologies.
- Safety Lid Lock prevents accidental opening while the cooker is pressurized
- Pressure Regulator ensures working pressure to be under the safety limit of 15.23psi (105kpa)
- Smart detection of leaky lid (e.g. steam release is at open position)
- Anti-blockage Vent design prevents food debris from blocking the vent
- Using a magnetic sensor, Lid Position Detection monitors whether the lid is in an unsafe zone for pressure cooking.
- Automatic Pressure Controller keeps pressure always in the safe range
- Excess Pressure Protection releases excess pressure into internal chamber in a dangerous situation
- Automatic Temperature Control regulates temperature based on the type of program being selected
- High Temperature monitoring avoids burning food
- Electrical current and temperature fuse cuts off power if the current or internal temperature exceeds safety limits
Instant Pot Smart will be available on Amazon.com and Instant Pot store in Dec. 2014 and in UK and EU later in 2015.
- Bluetooth® Smart compliant (Bluetooth® 4.0) to connect to smartphones/tablets, providing easy to use interfaces to control and monitor cooking progress in graphics. The cooker’s functionalities can be upgraded and expanded after purchase. Cooking procedures can be written in recipe script and shared with friends.
- Free iOS app with built-in recipes. Android app is to be available shortly.
- Multi-Functional Programmable Cooker: Pressure cooker, Slow cooker, Rice Cooker, Porridge Maker, Steamer, Sauté/Browning, Yogurt Maker & Warmer
- 10 Proven Safety Mechanisms, UL and ULC certified
- 14 Micro-Processor controlled programs: Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize and Fermented Rice (Jiu Niang)
- Dual pressure settings for fast and flexible cooking: Cooking with the high pressure reduces cooking time by up to 70% and the low pressure avoids overcooking delicate food
- Yogurt Maker function can heat the milk for pasteurization and fermentation, making yogurt in either jars or the cooking pot for up to 5L of milk.
- 3 Adjustable Modes for most functions. 3 Sauté temperatures, 3 Slow Cook temperatures and 3 Keep-warm temperatures.
- Slow Cooker function allows selecting time between 0.5 ~ 20 hours
- Delay Cooking Timer: Up to 24 hours
- Manual pressure setting: Up to 120 minute cook time
- Automatic keep-warm: up to 10 hours
- Manual keep-warm setting: Up to 99 hours and 50 minutes
- Highly energy efficient saving up to 70% of energy
- 3-ply bottom Food Grade 304 (18/8) stainless steel cooking pot for durability
- Finger-print resistant brushed stainless steel exterior
- Low profile 18/8 stainless steel steam rack with handles to lower and lift food into and out of the cooking pot, for maximal usable space
- Accessories included: stainless steel steam rack with handles, silicone mini mitts, condensation collector, rice paddle, soup spoon and measuring cup
- User Manual and Quick Reference Guide in English, Spanish, French and Chinese, Pressure Cooking booklet and cooking time tables are included
- Instant Pot Smart has a 6 Qt cooking pot and a 1000W heating element.
Instant Pot is a registered trademark of Double Insight Inc. in US, Canada, UK and pending in EU and China.
- Locking flavour
- Saving energy: “If you change your light bulbs, you should change your cooker too”
- Safer, quiet and automated with a digital brain
- Give you more time for other stuff.
Today our besting 7-in-1 Instant Pot IP-DUO60 is launched on Amazon.co.uk. It quickly becomes the No.1 best seller in the Pressure Cooker category. If you live in UK or other countries in EU, you can order Instant Pot IP-DUO60 here http://bit.ly/AmazonUKDuo
Bluish or “rainbow” discoloration is common on stainless steel cookware including Instant Pot inner pot. This is caused by minerals or salts in the food and water. This discoloration is easily removed by using a non-abrasive stainless steel cleaner, which will help to retain the original brightness and assist with the removal of stubborn marks.
However, the easiest, quickest, and cheapest way to remove the rainbow stain from the inner pot is to cover the bottom of the pot with white vinegar. Let it sit 5 min, pour out, and rinse the pot. The discoloration marks can normally be removed completely. White hard water stains can be removed with a sponge dampened in vinegar or lemon.
The following pictures show our experiment with an Instant Pot inner pot under regular use for about 8 months. We used Heinz’s Pure White Vinegar.
Please avoid using steel wool in cleaning, which will scratch the surface.
We always thought that thickening ingredients would always be needed to make thick creamy vegan yogurt. I have tried using soy milk (made with a Joyoung soy milk maker) without adding thickener. The result was rather thin and watery, OK as a yogurt drink.
Donna Haney figured out a much simpler way to make fairly thick and creamy soy milk yogurt. The method is to use store purchased unsweetened soy milk, pour it into a pint mason jar, add vegan yogurt starter, place the jar in Instant Pot IP-DUO and start the Yogurt function. 9~10 hours later the vegan yogurt is made. Chilling it in the fridge for further firmness and better taste.
You can read Donna’s original post on facebook. If you’re interested in vegan cooking with Instant Pot, you should join the “Instant Pot user group G-BOMBS”. Chelsea has also reproduced the entire process with a video and detailed recipe. Check out Chelsea’s blog post here.
Update on Jun 18th, 2014.
Thinking that home made soy milk should produce good vegan milk too. I tried a double measure of the soy beans with the same amount of water in my Joyoung soy milk maker. The soy milk it produced this time was pretty dense. After letting it cool down, I used Donna’s simple method to make vegan yogurt. It was a success. The firmness is very close to dairy yogurt. The flavor is tangy, probably due to the yogurt starter (Bifidobacterium).
Instant Pot is proud to be the sponsor of a pair of promising young figure skaters: Melinda & Andrew Meng, silver medalists of Junior Ice Dance at 2014 Canadian Tire National Skating Championship. Melinda and Andrew are talented skaters and have set their goal to represent Canada in the 2018 Olympic Games.
This is our way of giving back to the community who have inspired and supported us over the years. You can find Melinda and Andrew’s page at https://www.facebook.com/melinda.and.andrew.
Coming back from CES at Las Vegas, I am very pleased with the overwhelming responses from the media and the public. The Instant Pot iPot was hailed as one of the “Fourteen Hot Products from 2014 CES” and one of “The Weirdest Tech Gadgets at CES 2014”. Techhive made an on spot video report, CNET has a more detailed review, Sound and Vision compared the iPot to a connected slow cooker, PurpleClover asked “Exactly How Smart Should Your Home Be?”, TechGlimpse put on a coverage, Homecrux drilled down to more details….
Not all of them get the details right. This is no surprise in exhibition halls crowded with tens of thousands of people and announcements of thousands new products. Some may see iPot being cool because it uses Bluetooth Low Energy (BLE, Bluetooth Smart or Bluetooth 4.0/4.1) to connect iPhone/iPad to the cooker. Well, that’s not the purpose. Here, I want to clarify the two design objectives of the iPot.
1. Solving the cooking consistency problem. Have you ever not been frustrated by failing to reproduce a cooking recipe!? The quality of cooked food out of Instant Pot is ultimately the most important thing to users. Cooking consistency is affected by many factors: food materials and their size/volume, cooking time, elevation and cooking process. A one-size-fit-all program (3 “sizes” in Instant Pot) can only go so far. To achieve the optimal result, we need a tailor-made cooking program for each recipe. Once this is done, undercooked short-ribs and beans or burnt oatmeal at the bottom will be history.
2. People want to use Instant Pot in many unique ways. To get a taste of the variety, let’s sample a few.
- Making germinated brown rice. Brown rice sprouts in warm water (38°C or 100°F) in 12~24 hours, producing unique nutty flavor and more complete amino acid. See the picture of germinated brown rice I made on right.
- Sous vide, Onsen Tamago (hot spring eggs), etc.
- Pasteurize milk at the lowest temperature (63°C or 145ºF) so all pathogens are killed but none of the good enzymes and nutrients are lost
- Pressure baking
- Decrystallize honey in the jar without destroying its health properties
- Sanitize baby bottles, pacifiers, pump pieces.
There is clearly a long tail of these use scenarios. If we add a button for each of these functions, the control panel will soon look like a keyboard. We’ll have to leverage something with a better user interface. A smartphone or tablet would spring right into our minds.
If you have any intriguing ways of using Instant Pot, please let us know. We’ll add them to the iPot. With iPot, the functionality is limitless.
Instant Pot® adds to its product line a cooker equipped with a microprocessor and an array of sensors, and being wirelessly connected to cook meals intelligently. This marks the beginning of a smartcooker era.
Ottawa and Las Vegas, January 6, 2013. Double Insight Inc., the creator of the bestselling Instant Pot® electric pressure cooker, and Ace Sensor Inc., the leader in Bluetooth® Smart connected sensors, jointly announced at CES 2014 Las Vegas their patent-pending wireless smartcooker. The Bluetooth® Smart enabled cooker, code name “iPot”, is a programmable electric pressure cooker.
After the “iPot” is paired up with a companion iOS/Android app, users can control the cooker securely from their mobile device and can also view the entire cooking process in graphs. The “iPot” has a thermal sensor, dual pressure sensors and an electro-magnetic sensor for lid position detection. With the sensors, the “iPot” can be much more than an electric pressure cooker. The programs in the “iPot” app can make yogurt, GABA rice (germinated brown rice), Onsen Tamago (hot spring egg), sous vide and many more complex multi-step cooking processes. The most intriguing fact is that any user can program the “iPot” with an intuitive graphic interface, without worrying about the cooker blowing up. After the program is tuned to achieve the intended result, it is saved in a recipe script and can be shared on the internet. Then anybody can reproduce the same dish in their own Instant Pot® “iPot”.
“Cookers have been evolving along a similar path of the mobile phones: basic phone, feature phone and now smartphone.” said Dr. Robert Wang, CEO of Double Insight Inc. “We started with stove-top pots, pans and pressure cookers. Then slow cookers, rice cookers and electric pressure cookers. We are now in the era of smartcookers which are equipped with microprocessors and an array of sensors, and are wirelessly connected to cook meals and dishes intelligently.”
“The Instant Pot® ”iPot” is not being connected for the novelty of being connected. We run out of buttons on the control panel to support the requested functions by our users. Users also want to upgrade the functions after purchase. Moving the control center to a smartphone or tablet is the only way to go. “
Once the limiting factor of a control panel is removed, the “iPot” app can implement complex cooking functions, expand and upgrade those functions at will. This offers unparalleled simplicity, a huge variety of functions and most importantly a consistent result.
“Being connected to a smartphone/tablet gives the cooker access to more sensors, such as a kitchen scale, and can have a profound impact to consistent cooking result.” said Mr. Randy Zadra, Co-Founder and VP of Business Development of Ace Sensor Inc. “The smartphone/tablet knows your location and can adjust the recipes depending whether you use it in Miami or in the mile-high city Denver. The altitude could make a difference of up to 12 minutes of cooking time.”
The “iPot” is the result of a fruitful collaboration with Midea Group, one of the largest home appliances manufacturers in China. The “iPot” will also be manufactured by Midea. Unlike other connected appliances, the “iPot” is not a concept device. It will be available for sale in US, Canada and UK in Q4 2014 as part of the Instant Pot® (www.InstantPot.com) line of product.
About Double Insight Inc. (www.DoubleInsight.com)
Double Insight Inc. specializes in designing and marketing smart cooking appliances. Our bestselling Instant Pot® electric pressure cooker has been designed for the fast-paced, health-oriented and green-conscious life style of the North Americans.
About Ace Sensor Inc. (www.AceSensor.com)
Ace Sensor Inc. designs and manufactures smart sensor based products in the rapidly growing Mobile Health and Home Automation markets. We focus on providing useful benefits to the user and making technology transparent and easy to use. Our products target the smartphones, tablets and mobile devices, especially with Bluetooth® Smart connectivity.
Instant Pot® is a trademark of Double Insight Inc.
Since electric pressure cookers are a relatively recent invention, recipes for this miracle appliance can be rather scarce. Chefs and authors are just beginning to develop and publish recipes that are tailor made for the awesome advantages of cooking with an electric pressure cooker.
To help with that matter, we have invited five pioneer chefs and authors who have created a wide variety of delicious recipes in various cuisines specifically designed for your Instant Pot.
In this booklet, we will introduce you to:
- Laura Pazzaglia is an undisputed expert on pressure cookers and pressure cooking. You’ll enjoy her fresh perspective on European and American cuisines at www.HipPressureCooking.com.
- Maomao Mom is a scientist at National Research Council Canada and a food lover. She has turned traditional Chinese recipes into step-by-step guides that may be reproduced by everyone. You can find a huge collection of recipes on her bilingual site at www.MaomaoMom.com.
- Jill Nussinow, known as the “Vegie Queen”, specializes in vegetarian whole food meals. She recently published a popular book “The New Fast Food” which can be found at www.TheVeggieQueen.com.
- Barbara Schieving loves both pressure cooking and baking. Her site www.PressureCookingToday.com has recipes for every meal of the day.
- Chef AJ, the author of a wonderful book “Unprocessed”, is a great educator of plant-based whole food. You can find more of her videos and recipes at www.EatUnprocessed.com.
We hope you enjoy the recipes they have been kind enough to provide for this booklet and we encourage you to visit their websites to explore a growing number of new recipes.
Click the book icon to download your free “Instant Pot Electric Pressure Cooker Recipes” booklet.
If you read Chinese, we have also prepared a Chinese recipe booklet including additional contributions from Maomao Mom. You can click the book icon below to download the Chinese recipe booklet.
Happy Pressure Cooking!