r/instantpot

Ive been trying to steam brussel sprouts and my steamer must be the issue today I did 3 mins high pressure steaming wasnt soft 2 mins of pressure cook then had to cover and nuke it.

Any advice or should I just "steam" without steamer basket?

I moved from the midwest to living at 5,500ft elevation. Now my rice has been mushy/gooey three times using the same recipe. Maybe I'm doing something wrong, but does elevation impact a pressure cooker for rice?

~ no other problems w/ veggies and black beans and chickpeas, but those are easier than rice.

Looking for ways to cook rice in the instant pot with additional ingredients like canned beans, frozen vegetables, salsa, etc. Basically a one pot meal. I have experimented with adding canned beans (rinsed and drained) and salsa and gotten the burn warning. Wondering if anybody else has tried something like this. Did you use the water to rice ratio you would use for cooking plain rice or would you consider the liquid in the salsa as part of the water ratio for the rice? Did you use the same cooking time you use for rice? Any recommendations, advice, or recipes would be appreciated.

Hi all !! Thanks for having me here!
I am buying my first instantpot and am thinking of the 5.7 L.
My main use case is to pressure cook beans, chickpeas, .... although i'll use it for other things .

I use a regular stovetop pressure cooker with a 4L size and i can generally cook 2 cups worth of dry beans (2 cups measured before soaking) . that is not enough for us and I was wondering how much are you able to cook in one sitting on a 5.7 L cooker? I know there's a line on the IP with the maximum level the water can reach (my regular pressure cooker also has one) but I am wondering if the line is lower on the IP for some reason and if that even though I get a pot with a bigger capacity I won't be able to cook more (ideally i'd be able to get in 3 cups of dried beans or chickpeas per batch).

Appreciate it - sorry for the weird question :)

Instant Pot Duo Plus

I am new to Instant Pot, but it appears to be set up correctly. The steam release button is closed.

I added a cup of water, and then a tray, and then two frozen chicken breasts. I put it on manual and set it to high pressure for 14 minutes since they're pretty large.

It preheats forever, and right before it gets to the cooking section, it will say FOOD BURN - and when I check it, the water is mostly evaporated out the back.

I tried this last time with two cups of water, for good measure, on two chicken breasts which were mostly defrosted and also not cooked (from the first round of trying).

I feel very dumb. (And might be.) I opened the whisper quiet cover and the steam-pipe-bit is floppy and clearly letting water through. It is less floppy when the lid's switch is up (Seal), and more floppy when it is down (Vent). Should it be allowing water through?

Am I missing something? I was so excited but this is really disappointing. I have had it for like a year and I am sure I cant take it back. :(

My elderly relative needs protein-rich foods to help recover from an illness. Mush-level softness is best because of a swallowing issue. Their appetite isn't all back, so the richer the taste, the better.

Seems like an IP accident is what I want by choice. Are there meats which will truly fall apart and melt into a stew? If you made this by accident, how?

After the cook I can blend the stew, but I don't want the protein to be gritty.

I've done 40 minute stews where veggies like butternut have blended together [TJs yellow or red Thai-style sauce for the liquid: yum], but the beef cubes stay cubes. Normally that's tender enough, but not now. Same for pork ribs and carnitas, but those get finished in the oven or air fryer [35 minutes on high, spice rub and or browned first respectively, apple cider vinegar for the liquid: perfect].

My relative should get close to 120 grams of protein a day. (2 instead of 1.2 grams per kg body weight). That's a lot. A protein drink and protein powder only gets you so far. Plus most drinks are whey, which we don't want to overdo.

I’ve had a 3 quart instant pot for probably more than 10 years. A few months ago I had it plugged in and cooking under pressure when I smelled a kind of burning smell. I thought I had possibly had some small piece of food fall between the liner and the casing. I think it must’ve been late at night because I’ll often pressure cook something at night that I then retrieve in the morning cause it’s often something that I will freeze most of the portions for. Usually when the food is done, there will be an off light on, but when I got up in the morning, there was no light at all, and the food has not cooked. I’ve had a lot of other things going on so I haven’t followed up, but is it Kaputt? Is it dumb to think that it could be repaired when it might cost as much as buying a new one? It’s such a solid piece of machinery that it’s hard to imagine that it’s going into a landfill but I don’t even know what to try because I bought it new at a swap meet. The Eight court I bought at the same time is still going strong.

I bought a standard one around 12 years ago and it recently stopped working. I tried to turn it on one day and it simply won't. I had a spare cable to try, still the same. I surely checked the outlet, it works fine.
I was about to purchase a new one and I thought I may as well get the Pro version. Not keen on the colour but I can tolerate the Sea Salt one.
I normally use it as a pressure cooker and rarely for broths. I am aware it is not the best slow cooker but I do not want a ceramic one.
Not the best to sauté, but I have managed with it for so many years.
I worry for the colour, I was planning to cover it so that it won' t be a horrible yellow years later
I am aware none has it long enough to tell me
Is it still a machine that is worth it?
We are 2 people at home and do not batch cook. I will cook for 2-3 days or so, but no space in the freezer to make portions. I just thought a big one is ok for a large chicken.
Thank you in advance

I am trying to make 2 litres of yogurt with pot in pot recipe. Can anyone tell me which container they use that will fit inside the pot easily. I am trying to look for about a 2.2 litres container but hard to find.

Can't for the life of me find an extra inner pot for the 3.8L / 4QT instant pot! Does anyone have any links to UK/EU online stores where I can buy the stainless steel version please? Plus accessories - eg the glass lid, the gaskets, etc?

It isn't the large full size one, I think it's one size smaller. I know there's the typical slow cooker, pressure cook, sauté, and rice cooking options which are the only ones I use. But how far can I stretch this appliance as a stove replacement until my kitchen is fixed up? I'm unsure how powerful the heating is for that kind of cooking. One idea I had are those frozen pasta/chicken/veggie meal bags they sell at the store you sauté covered with some water for a bit to thaw/cook them through, but I only ever use those on the stove in a 12 inch skillet, not a small steel pot, unless I can just slow cook it and forget it. I also have a nuwave oven I may need to bust out for smaller baking tasks (basically a large air fryer with a dome you can cook larger stuff in).

I appreciate any and all advice, I'm sort of being forced into "college dorm" mode for now, and have never needed to rely on these secondary appliances so heavily.

I used to cook with an old 6 qt Instant Pot. One of the lower-tech models circa 2016. I loved cooking with it and find myself wanting to get one again.

I am considering purchasing a Rio 4 qt for the smaller footprint, lighter weight, and lower price. I'm interested in making curries/stews with about 2 pounds of meat as well as batch-cooking some bone broth. I'm especially curious about the yield I'd get from trying to make bone broth. I'm a single person so I don't need a huge amount of food. Will this work in the 4qt or should I just get the 6qt?

Hi everyone! I’m thinking about getting an Instant Pot, but I’m unsure about the size.

There are only two of us, and I often cook fairly small portions, sometimes even just 100g of rice, or generally not very large quantities.

The 3L seems like it should be enough for two people, but I’m wondering if I might regret not getting a larger one for things like soups, beans, meat, etc.

For those of you who have one: is the 3L a good size for two people, or would you recommend going for a bigger size anyway for the extra versatility?

I’m especially interested in whether the 3L works well for cooking small quantities, or if there are situations where you find it too small.

Thanks!

I keep seeing the Instant Pot on sale and I keep not buying it. I'm not sure if I'd actually use it or if it's just another appliance that gathers dust.

I meal prep on Sundays and I cook a lot of soups, stews, and grains. I currently do these on the stovetop. Budget $60-200.

For people who bought one 3+ years ago - is it still getting regular use? And is the Instant Pot still the one to get or has something better come along?

Every once in awhile, an egg I’ve cooked in my instant pot will have a mushy white, yet a perfectly cooked yolk. How? It’s actually pretty gross.

I recently bought an instant pot and I decided to try using it for more than regular meals.

I found a YouTube channel of a very nice lady who showed how to use the 3Qt pot at it's fullest.

I saw she had a recipe for blank cheesecake. I followed her recipe but I added some lemon zest and too much lemon juice.

I placed my pan with the cheesecake in my pot for 30 mins at low pressure, as she instructed but mine came out kinda like steamed eggs and very wobbly. I figured out it was undercooked so I put it in the oven for about 30 mins and now I'm cooling it in the fridge.

Now I wonder why mine looked so different from hers. I understand that the souffle like texture is a result of over mixing but I hand mixed it and was very gentle when I incorporated the eggs into the cheese mix.

Has anyone perfected cheesecakes in the instant pot??

Hi, I recently bought a instapot as I wantedd a pressure cooker for a while and missing the ones back home (stovetop) I decided to try an electric one. Me and my roommates bought the "Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker - 8Qt - Grey/Stainless Steel" and started using it. The first day we bought it, we used for a recipe that goes technically in a rice cooker, but it reached pressure no problem and cooked perfectly. I tried again a week later with double that recipe and the pot never reached pressure, ended up cooking the recipe without the pressure and the timer never started. Now, every recipe either does that or sometimes decides to do pressure properly.

Today I went with the same recipe from the first day and it was on the rice setting in low pressure for 25 minutes, it for some reason went to high pressure and pressurized, then stopped cooking and went back to preheating and the knob on top was knocked out and filled with water. After adjusting the knob and finnicking with it for a while, it ended up getting the low pressure and started cooking.

I don't know what I could be doing wrong here, I checked the sealing ring, the knobs and valves before starting, I do it every time.

I'd really appreciate some help and insight on this model.

https://preview.redd.it/50xhh75d1gjh1.png?width=500&format=png&auto=webp&s=f00fad0dd378d7edc0868fd626d269ade2579c1a