If you make baked potatoes in the conventional way, you and kids will remain hungry for 70~90 minutes, depending on the size of the potato. With Instant Pot, your baked potatoes will be ready in 25 minutes, regardless of the size.
This speed is achieved with high-pressure steaming. Steam cooks evenly; high temperature cooks fast.
Ingredients:
- Large russet potatoes, one per serving. Russet potato is also called baking potato, rich with starch.
- Olive oil
- Kosher salt
- Shredded cheese, sour cream or your favorite topping.
Instructions:
- Brush-clean the potato thoroughly. Some people like the potato skin. Put the potato in a ceramic or steel bowl.
- Put two cups of water in the inner pot
- Place the bowl on top of the steam rack (included in the Instant Pot package).
- Choose the “Steam” program with 12 minutes time, or 15 minutes if the potatoes are over a pound each.
- When the “Steam” program finishes, release the steam. Take the potatoes out.
- Poke holes on the potatoes with a fork or chopstick. Lightly coat each potato with olive oil (optional).
- Put the whole potato, or split with salt and topping, on a grill for 5 minute for the crisp/dry skin effect. I use a small toast oven at toast mode.
The inside of the baked potato retains a sweet moisturized texture. My daughter and her friends finished the potatoes in a few gulps, and gave me a thumb-up with the verdict: “it’s good!”.
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15 Minutes, Baked Potato, Baked Potatoes, Baked Potatos, cooks, Dry Skin, high temperature, Holes, inner pot, Kosher Salt, Olive Oil, Potato Skin, Potato Starch, Russet Potato, Russet Potatoes, Shredded Cheese, Skin Effect, Sour Cream, Starch, Steam Program, Thumb, Toast
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 proof 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)
- Pressure cooking operating temperature: 115°C~118°C (239~244°F)
- “Keep warm” function: 62~74°C (145-165°F)
- “Slow Cook” function: 2~10 hours, at 88-99°C (190-210°F)
- “Sauté” function: 105~170° C (221-338°F)
- Product size: 33×31x32 (LxWxH cm)
- Inner pot size: 16×22x24 (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)
- Pressure cooking operating temperature: 115°C~118°C (239~244°F)
- “Keep warm” function: 62~74°C (145-165°F)
- “Slow Cook” function: 2~10 hours, at 88-99°C (190-210°F)
- “Sauté” function: 105~170° C (221-338°F)
- Product size: 33×31x30 (LxWxH cm)
- Inner pot size: 14×22x24 (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.
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InstantPot IP-LUX60
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InstantPot IP-LUX control pannel
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lnstantPot IP-LUX60Features
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lnstantPot IP-LUX60 Safety Features
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InstantPot IP-LUX60/50 assessories
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InstantPot internal structure
Instant Pot model IP-LUX60/50 operational manual, recipes and cooking time-table are as follows.
Specifications and manuals of the 5-in-1 Instant Pot IP-CSG60/50 can be found here.
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| Bean Chili, Chinese Gallery, Consistent Results, Cook Time, cooked rice, cooking pot, External Shell, Finger Print, Healthy Cooking, Inner Diameter, inner pot, Inner Rim, Lbs Size, Manufacturer Warranty, Measuring Cup, Meat Stew, Micro Processor, Microprocessor Technology, Minute Cook, Outer Diameter, Outer Rim, Pot Size, pressure cooking, Quick Reference Guide, rice cooker, Rim Diameter, Safety Mechanisms, Slow Cook, Soup Spoon
Glenda Embree is one of a kind grandmother of three beautiful grandchildren. She maintains a creative blog for busy wives and moms. The blog is full of wonderful and practical tips and recipes. The following is her recent creation of a Potato Bacon Chowder recipe using Instant Pot. The recipe is posted here with permission from Glenda.
Ingredients: 8 servings
- 5 lbs. russet potatoes, peeled and cubed
- 3 stalks celery, sliced thin
- 1 large onion, small diced
- 1 clove garlic, minced
- 1 Tablespoon seasoning salt (I used Country Bob’s)
- 1 teaspoon ground black pepper
- 4 cups chicken stock
- 1 lb. bacon, fried crisp and rough chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- sour cream, shredded cheddar cheese and diced green onion for garnish
Instructions
- Place potato chunks into inner pot of pressure cooker.
- Add celery, onion, garlic, seasoning salt, pepper and butter. Stir to combine.
- Add bacon and chicken stock to pot and then stir to combine. (I debated on whether to add the bacon, now, or when the soup was done. Now, meant sinking that smoky flavor deep into the potatoes. Later, meant having that crispier texture element to enjoy in my finished soup. Tonight, I opted for the deep flavor (Totally delish, by the way!), but you could go either way and it would be tasty and perfectly acceptable.) If you decide to wait, you will add the bacon when you stir in the milk and cream.)
- Place the lid on the Instant Pot slow cooker and lock it into place.
- It will start, off to the side, so it drops into the slots in the rim and then you will grip the handle to spin the lid into the locked position. See how the arrows line up when it’s locked?
- Push the Manual mode button and set the timer for 5 minutes. (I started with 10 and then checked half way through. At five minutes, the potatoes were fork tender and perfect. Amazing!)
- Quick-release the steam from the pressure cooker.
- When steam is fully gone, remove the lid of the slow cooker. There should still be liquid in the pot with your veggies.
- Use a potato masher to crush vegetables, resulting in a thick, semi-smooth mash. I left a few bigger chunks of potato, in mine, for texture. That’s totally a preference thing, so adjust for what your family likes.)
- Add cream and whole milk, stirring to incorporate.
- Serve hot and steaming, topped with sour cream, shredded cheddar and sliced green onion.
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Eddoe is a small tropical root vegetable, a variety of Taro family originated from China and Japan. They offer an intensely flavorful alternative to potatoes and yams. It’s commonly known that eddoes contain carbohydrate and fiber which are excellent for people with digestive problems. Eddoe flour is used in infant formula and canned baby foods. Other benefits of eddoes may include lowering cholesterol levels, slowing absorption of glucose, reducing insulin requirements and reducing the likelihood of colorectal cancer.
To add eddoes to your daily diet, the following is probably the simplest desert recipe. Cooking eddoes with Instant Pot is easy and fast.
Prepare Time: 2 minutes
Cooking Time: Around 8 minutes with Instant Pot Programmable Pressure cooker
Ingredients: 6 servings
- 2 pounds of eddoes
- White sugar, brown sugar or maple syrup
Cooking:
- Wash the eddoes clean. Don’t need to peel them.
- Add 2 cups of water in the Instant Pot inner pot. Put in the steaming rack that came with Instant Pot.
- Put the eddoes in a ceramic/metal serving bowl. Place the bowl on top of the steaming rack.
- Press the “Steam” key and select 8 minutes.
- The semi-hard shell of eddoes will be very easy to peel off. Cut the peeled eddoes into bite-size and roll them in the sugar of your choice (white sugar, brown sugar or maple syrup
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Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.
Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.
Prepare Time: 2 minutes
Cooking Time: about 70 minutes
Ingredients: 6~8 servings
- 3 cups brown rice, wild rice or other whole grains, rinsed
- 2 tablespoon of oil (olive oil preferred)
- 9 cups of water
- 1 ½ teaspoon salt (optional)
Cooking:
- Combine the grains, water, oil and salt (if used) in the inner pot.
- Press the Multigrain key.
- After the cooking is completed, let it steam in the residual heat for 5 more minutes.
- Open the lid, stir to fluff up the grains before serving.
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