r/instantpot

I have a Ninja Foodie. I am trying to cook a pork tenderloin (1-1.5 lbs) in the pressure cook setting. Here’s what i tried:

1. From fresh OR frozen, 1 cup of water in the pot.
   Pressure cook on High for 45 min (fresh) - 1 hr (frozen).
   Instant release when finished.
   Comes out tough and dry as a well-done pork chop.

2. From fresh, 1 cup of water in the pot.
   Pressure cook on High for 20 min.
   Instant release when finished.
   Comes out uncooked in the middle and still tough all the way through.

I tried the 2nd option because recipes online were saying to only cook 15-20 minutes on high pressure setting. Why is the pork tenderloin dry no matter what, and why isn’t it cooked through after 20 minutes?

Any help would be appreciated!

Hey! My dad has been using instant pots for years and is all of a sudden having trouble? We put in the right amount of water, but still get the “burn” thing only like five minutes after starting the cook. Then the instant pot sometimes doesn’t pressurize. The valve is clean and thoroughly on the right setting. The lid is secure, the lip thingy is clean and intact, perfectly positioned. But things won’t cook properly at all. We’ve replaced instant pots several times for these same issues. But none of them seem to work longer than a month. Is this a problem for anyone else? Is it user error somehow? Everything is clean and I’ve looked up common mistakes and none of them seem to fit our problem.

This has happened to me 3 or 4 times in the last couple years of owning my Instant Pot Duo. Usually with rice i think. It happened the other day with mexican style rice. I was able to salvage most the rice and then continue to stem - cook in microwave.

I don't know what causes this..is it ingredieants (or lack of right quantity, ie: liquid) or the seal aspect?

Title. Will 1 stainless steel inner pot stack inside a second for storage? I can't tell by the subtle taper if it will get stuck halfway

1 SS into ceramic?

I have an ATK recipe for Slow-Cooker Spanish Chicken and Quinoa Stew. First step has you microwave 2 onions, tomato paste, garlic, paprika, oil, and saffron in a bowl until onions are softened (~5 minutes) then transfer to slow cooker. Add liquids, quinoa, and bone-in chicken breast and slow cook 3 to 5 hours on low.

There were some complaints in the commentary about the recipe being a bit bland, so I'm using thighs instead. Probably add some turkey bratwurst, even if that's more German than Spanish.

Looking at slow cooker->IP conversions I would do 10 minutes on high then NPR. Any reason to still do that 5 minutes in the microwave first? I don't think I'd mind a bit of crunch to the onions.

5 minutes high pressure; Natural release for 10 minutes, then quick release

INGREDIENTS:

1 cup diced onion
5 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon peanut oil
¼ cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
½ teaspoon ground cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1 pound boneless, skinless chicken thighs
¼ cup water
½ teaspoon ground turmeric

DIRECTIONS:

* Combine the onion, garlic, ginger, and oil. and cook until the vegetables are browned on the edges.

* Put the onion mixture in a blender jar along with the the vinegar, tomato, salt, garam masala, paprika, cayenne, coriander, and cumin. Blend into a smooth paste.

* Place the chicken in a bowl, and pour the spice-and-vegetable mix over it, mixing well to coat the chicken. Pour the water into the blender and pulse briefly to rinse out the remaining spices. Pour the spiced water over the chicken as well.

* Add the turmeric and stir to combine (adding it earlier could stain your blender jar!).

* Cover the bowl and marinate the chicken for 30 minutes or up to 8 hours. If you marinate it for longer than 30 minutes, cover and refrigerate the chicken.

* Pour the chicken and marinade into the inner cooking pot of the instantpot.

* Lock the lid into place. Pressure cook on high for 5 minutes.

* When cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

* If the sauce is too thin, select Sauté and adjust to More for high heat. Remove the chicken pieces and bring the sauce to a boil to evaporate some of the excess water. Return the chicken to the sauce and serve.

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Some of you may know that I have a cookbook out, but this recipe isn't in it since my current book doesn't cover Instant Pot cooking. Maybe in a future one if I can get a whole collection together. In the meantime, if you happen to be curious about my book, just ask.

Hi, i did do a similar post a couple days ago but sadly to no avail. I have managed to get the little metal basket off but i still cant clean inside of it. It does smell like broth and im wondering what option I got? Run the preassure cooker with just water in hopes the release loosens up whats in there?

I have a 5qt older IP & gasket wore out. Couldn’t find OEM gaskets so bought a set of 2 off Amazon. Despite seating gasket in lid many times my IP starts to come up to pressure then blows & scares me. Anyone have that issue? Gaskets had great reviews & are correct size for my ip. I’d really like to use my ip. Any help appreciated. TIA.

Hi everyone.

Before buying my first multicooler, I thought I'd ask a few questions to avoid making beginner mistakes.

All of you who own a multicooler have experience, so I'd like to know what characteristics led you to choose one brand over another, and within a brand, one model over another.

My priorities are the following: safety, build quality of the machine and materials, ease of use and maintenance, easy availability of spare parts, and a dishwasher-safe container. A non-stick coating would also be a great advantage, but from what I've read, ceramic ones have a short shelf life, or classic PTFE, which is harmful to your health. Regardless of the number of people you're serving, are there recipes that require a larger container? I'm torn between 6L and 8L.

Thanks to everyone who's willing to answer.

Looking for some different meals. I’m not big into soups and every recipe is soup bbq chicken or roast. Mainly linking back to the same site for recipes lol. So looking for good things to make that don’t make the same list every time. No food allergies or real dislikes other than spaghetti (my least favorite meal in the world, I grew up poor…).

No, I generally don’t soak my beans. I’ve a pair of stovetop PC’s I use to cook dry beans with regularly.

I set a delayed program to cook steelcut oatmeal for the family on weekdays. It's usually one of the last things I do before bed, and I sometimes mess up the mental math to set the cooking delay, and when I over/undershoot the timing the oatmeal doesn't turn out right.

To make the process more foolproof I've created an Android app that puts a notification with the length of delay you want to program in my phone's notification tray (so I don't have to fiddle with unlocking the phone/opening the right app). You just set the target cook start time, and when you want the notifications to show up (I always set the cooking program after dinner, and I don't want them cluttering the bar all day long).

I want to publish it to the google play store as a free app, but the rules are that 12 users need to test it for 14 weeks before they'll consider publishing it. Is there anyone here who would find this useful for instant pot cooking that would be willing to be a tester?

I have a rice cooker but I can see the non-stick is coming off so last night I tried cooking rice in the instant pot using the various things I've read on reddit/youtube. 1 cup rice, 1 cup water, 5 mins manual high pressure, 10 mins natural release and it came out very good!

Two slight issues:

1. I turned off the warming function, left some rice in the instant pot to keep warm whilst we were eating dinner and afterwards it became sticky to the pot. It was more of an effort to wash i.e had to use a soft wire scrub. Not a biggie but doubt I can do anything to really resolve this?
2. I like to put leftovers/cooked raw food at various points in the rice cooker e.g cooked veggies for the last 5 mins, cooked meats at 10 mins etc. This ensures it gets warms enough but not overcooked again. Obviously with the pressurised setting on the instant pot, I can't do this. So my question, has anybody found another method?

I got an older model instant pot off market place for $20 im perfect condition. We are a gluten free household and keep things cheaper by eating mostly whole foods. For proteins we stick to poultry, salmon, and eggs. I would love to hear what you make in your instant pot!

Thanks!