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My Excellent Instant Pot Cooker Stories!

My exquisite high-pressure Instant Pot cooker is in use again!

Tonight I'm making Balsamic Pork Loin Tenderloin. It takes 5 minutes of actual cooking time plus 7 minutes to cool down, and I'll have a juicy, tender 3 lb pork tenderloin with potatoes and carrots and the gravy. Recipe follows. I'll tell you how it turned out later.

This 21 Day Fix Instant Pot Balsamic Pork Tenderloin is the perfect weeknight dinner - quick and delicious!
Confessions of a Fit Foodie
replies 73Nov 15, 2017 2:57 PM +00:00

Well....I'll come back tomorrow and tell you all about it. I'm too stoned to cook right now.

replies 1Nov 15, 2017 6:36 PM +00:00

So how did it turn out? I'm bumping this thread because I'm thinking of buying an Instant Pot. What are the pros and cons?

replies 2Dec 6, 2017 12:37 PM +00:00

Seems like a crude shill.

replies 3Dec 6, 2017 12:44 PM +00:00

I hope the OP has tapeworms.

replies 4Dec 6, 2017 12:46 PM +00:00

OP here,

How odd that someone should bump this post of mine again because I am cooking a roast in my Instant Pot right now! I pulled it out minutes ago, it is tender, tender, tender. And now I'm putting the potatoes in separately (don't want them to overcook). BTW, the pork tenderloin I made earlier in the post was exquisite.

Are you looking for the perfect Instant Pot Roast recipe? We took our tried and true family roast and converted it into an electric pressure cooker recipe.
Recipes That Crock!
replies 5Dec 6, 2017 12:53 PM +00:00

R2, there are no cons to an Instant Pot. It is the only one made with 100% Stainless steel pot (no flaking Teflon). It's got all the buttons you need. Get the 6 qt or larger size, not the 3 qt which is pretty useless.

replies 6Dec 6, 2017 12:54 PM +00:00

Those instant dishes are the equivalent of hamburger helper. OK if you're low brow but why not take 30 mintues and make the food properly?

replies 7Dec 6, 2017 12:55 PM +00:00

R7, you don't know what you are talking about.

replies 8Dec 6, 2017 12:56 PM +00:00

Why not use a pressure cooker?

replies 9Dec 6, 2017 12:57 PM +00:00

R9, I believe it is a pressure cooker and a slow cooker. I am planning to get one.

replies 10Dec 6, 2017 1:02 PM +00:00

Instant Pot is a pressure cooker.

replies 11Dec 6, 2017 1:04 PM +00:00

R11, Instant Pot also has a button for Slow Cooking, so it is both.

replies 12Dec 6, 2017 1:05 PM +00:00

On Black Friday, the 6 qt units went for $49. Now on Amazon they are $125

replies 13Dec 6, 2017 1:06 PM +00:00

Tuff luck finding one at this date. The Instant Pot factory website is sold out of some of the models. Walmart is sold out of the model it carried, too.

replies 14Dec 6, 2017 1:07 PM +00:00

I have a pressure cooker-slow cooker combo (8 qt) that I bought several years ago. This year I used it to slow cook a turkey breast. The only problem was that there were no "high" and "low" settings for the slow cooker function. The recipe called for "low;" I did some Googling and someone said that my particular machine defaulted to "low," so I used it. The turkey was done in less than half the time the recipe called for, so I think it was WAY too high. I guess the Instant Pot doesn't have that problem.

replies 15Dec 6, 2017 1:08 PM +00:00

Instant Pot has 3 pressure settings, low, medium and high. They can be manually manipulated, too.

replies 16Dec 6, 2017 1:51 PM +00:00

Great for cooking rice. Great for cooking beans.

Necessity for vegetarians. Not sure how good meat is in the pressure cooker.

replies 17Dec 6, 2017 1:59 PM +00:00

r16 I was talking about the slow cooker settings, not the pressure settings.

replies 18Dec 6, 2017 2:02 PM +00:00

One of my siblings was going to give me one of these for Christmas; fortunately, I found out ahead of time and told him not to do it. Fast is not the same as good. If you know how to cook and don't need to eat RIGHT NOW, you don't need an instant pot.

replies 19Dec 6, 2017 2:42 PM +00:00

R19 does not own an instant pot, has never used an instant pot, has never eaten food from an instant pot, and yet we should consider her as an expert in all of this.

replies 20Dec 6, 2017 2:56 PM +00:00

Don't know about this Instant pot but some of the tenderest meat I've ever eaten has come out of my old pressure cooker. I have a slow cooker and it sucks.

replies 21Dec 6, 2017 2:58 PM +00:00

Hi guys. I'm hear to talk about my fabulous Santa Fe electric Quesadilla Maker! My meals have never been faster or more delicious. And my kids love to make both hearty quesadillas and dessert quesadilla. I'll even show you how to make a quesadilla birthday cake!

replies 22Dec 6, 2017 3:26 PM +00:00

FF R22

replies 23Dec 6, 2017 3:47 PM +00:00

marry me r22

replies 24Dec 6, 2017 4:25 PM +00:00

Do I store this in my pantry next to my Panini maker?

replies 25Dec 6, 2017 4:29 PM +00:00

Ree @ r22, if I had a husband with a big dick like Ladd, I wouldn't be hanging around on a gay chat board. Cowboy Josh is waiting in the background to steal him from you.

replies 26Dec 6, 2017 4:39 PM +00:00

I'm curious but where would I put my counter-top Donut Factory?
replies 27Dec 6, 2017 4:42 PM +00:00

Can I use it with my George Foreman grill?

replies 28Dec 6, 2017 4:45 PM +00:00

InstantPot makes Dump Cakes at twice the speed!
replies 29Dec 6, 2017 4:55 PM +00:00

Love my Instant Pot, though I've mainly used it for a pressure cooker. Made a great chili chicken verde from a recipe on Serious Eats, as well as coq au vin, boeuf bourguignon, I'll try carnitas next. All of these things usually need a 2-3 hour braise in the over, and they pressure cook in 30 minutes.

Pressure cookers are used in professional kitchens all the time. And although there are also slow cooker settings, pressure cooking is not the same; it's respected and used by chefs, whereas slow cooking is, yes, kinda slop. This is not that.

Last week, I bought the sous vide attachment for my Instant Pot and it works great. Absolutely perfect steaks, with zero guesswork about doneness. As well, there's almost no gradient -- the interior of the steak is almost 100% medium rare and there is no big strip of grey along the interior edge, like there is with grilled or pan-fried steaks. There is a reason that 100% of steakhouses use this cooking method.

replies 30Dec 6, 2017 5:03 PM +00:00

Which would you say is more essential? The Instant Pot or my round microwave, the wonder of 2012?
replies 31Dec 6, 2017 5:06 PM +00:00

I adore my Cuisinart ICE-20 Automatic 1-1/2-Quart Ice Cream Maker. I just wish it came in a 6 quart variety.
--Fatty McFatfat
replies 32Dec 6, 2017 6:08 PM +00:00

I am also a Multi-cooker fan (another word for InstaPot combi pressure cooker slow cooker and mine sautes extremely well also). I have a diff brand, slightly more expensive (Fagor) and love the hell out of it. Whoever thinks “this isnt real cooking” is simply stupid.

I have made startling delicious jars of Lemon Curd, Cuban pork shoulder in 55mins, Coq Au Vin, Asian spare ribs, etc and yes it IS REAL COOKING. In a pinch I cooked Big Yukon potatoes for my Thanksgiving dinner in 6mins. Mashed and DONE in :15 total. Or I could have watched the water take :20 to reach a boil, then supervised the spuds for another 45mins. InstaPot, Fagor, Exceed any crock pot out there, but also are excellent slo cookers too.

replies 33Dec 6, 2017 6:38 PM +00:00

Does the Insta Crock clear cookies, too?

replies 34Dec 6, 2017 6:47 PM +00:00

I never heard of this thing until last week when my mother told me a friend had given her one. I’m not sure what it does but if it’s anything like a crockpot no thanks. I don’t like the food that comes out of those.

replies 35Dec 6, 2017 6:56 PM +00:00

I've always used a pressure cooker for beans and I was late to the Instant Pot because its maximum pressure is lower than a stovetop model. I thought it would be a lot slower, but the time difference is negligible....maybe five minutes longer at most. What I like best is that I don't have to babysit it.

The sauté function gets a little too hot when it's on high and the Bluetooth disconnects all the time, but for making beans or slow-cooking grains it's perfect.

replies 36Dec 6, 2017 7:42 PM +00:00

Op is a mom AND a busy career gal!

--It’s cool op,
replies 37Dec 6, 2017 7:47 PM +00:00

That's right R37!

One must keep going, going, going in this busy and modern world!

replies 38Dec 6, 2017 8:09 PM +00:00

r33 I don't have an Instant Pot, but I have another electric pressure cooker (Cuisinart) and I find that some of the time savings are offset by the amount of time it takes to (1) come up to pressure and (2) release the pressure (using the natural release.) Also, the first time I did dried beans, they were overcooked and mushy. And unlike with conventional stovetop cooking, there's no way to check for doneness. Thoughts?

replies 39Dec 6, 2017 8:10 PM +00:00

I bought an InstantPot three years ago, used it twice, and donated it to Goodwill. It wasn't a good purchase. R39 pretty much sums up the experience.

replies 40Dec 6, 2017 8:12 PM +00:00

R39, always use the lowest pressure for beans. I do and they come out firm.

replies 41Dec 6, 2017 8:14 PM +00:00

NY Times article: Why Do Cooks Love the Instant Pot? I bought one to find out.

The electric pressure cooker is the kitchen gadget of the moment. Here’s what it does (and doesn’t do) well.
replies 42Dec 6, 2017 8:17 PM +00:00

This must be product placement.

It diminishes flavor and creates a mushy texture.

I was given one and found I could only use it for Beans.

replies 43Dec 6, 2017 9:51 PM +00:00

here is some real 411

Thinking about taking advantage of a great Instant Pot deal on Black Friday? Here's why we think that's a fabulous idea.
replies 44Dec 6, 2017 10:15 PM +00:00

Very dedicated shilling.

replies 45Dec 6, 2017 10:24 PM +00:00

It is dedicated shilling.

The linked video shows eggs being cooked 3 minute eggs, you can fucking cook them on the stove in 3 minutes.

replies 46Dec 7, 2017 12:48 AM +00:00

These devices are for people who are content with hospital food.

When you've never tasted good home cooking and have no idea what it's about... instant pot cookers and pressure cookers will do you fine.

There's a reason why serious cook don't use them.

replies 47Dec 7, 2017 1:49 AM +00:00

The video (at R44) on how to cook eggs in an electric pressure cooker shows how stupid people are.

Hard cooked eggs in the pressure cooker contraption: 8-9 minutes.

However, if you put eggs in an old fashioned pot with a lid, cover them with cold water, close the pot, turn on the flame to high, as soon as the water starts to boil turn of the heat.

Let the pot sit for 10 minutes undisturbed (a few minutes longer will do no harm)...and you'll have perfectly cooked eggs.

replies 48Dec 7, 2017 2:00 AM +00:00

R48 overcooked eggs. I find 7 minutes to be better.

replies 49Dec 7, 2017 2:34 AM +00:00

7 min are great for a moister, slightly undercooked yolk. For a hard boiled egg with fully cooked yolk, 7 min won't do.

replies 50Dec 7, 2017 2:38 AM +00:00

7 is perfect for fully cooked still moist. 10 turns them to rubber.

replies 51Dec 7, 2017 2:44 AM +00:00

R51 you're simply wrong.

Learning how to hard-boil eggs perfectly is not as difficult as you think. Find out more tips for making hard-boiled eggs from the Incredible Egg.
Incredible Egg
replies 52Dec 7, 2017 2:52 AM +00:00

If you love your Instant Pot for pressure cooking, you'll love a real pressure cooker, like a Presto or a Fissler.

I have both. Each has its charms.

replies 53Dec 7, 2017 2:59 AM +00:00

I use an old heavy gauge aluminum pot my grandmother had. Yesterday I made beef stew in about the same time as an Instant Pot. And I used frozen stew beef.

Coat 1 lb. beef with flour in a plastic bag Brown beef on all side in oil Cover beef with water, plus one inch Toss in two cubes of beef bullion Bring to boil, then simmer for 45 mins. Add potatoes, carrots, 1 diced onions and 1 diced turnips Bring to boil once more and simmer for 1 hour Add more beef bullion to taste Add frozen peas and let stand for 15 mins.


replies 54Dec 7, 2017 3:20 AM +00:00

Comical that a poster thinks a multi-pot user doesnt know “good home cooking” and are content with “hospital food.” In fact many foodies are very very innovative in the kitchens. We would have been the people to 1st purchase stand mixers, experiment with immersion sous vide, appreciate new food trends. Some of these items can actually be prepared in a bowl, parceled into jars and placed in the cookers with a little water. If you want to stand over a hot stove endlessly stirring and freaking out waiting for a custard to thicken be my guest. I esp like that there is only one pot to wash. ONE. Just one damn pot. That can never be overrated. LOL.

replies 55Dec 7, 2017 3:33 AM +00:00

R55 Do you "foodies" need an instant pot electric cooker to make a custard too?

replies 56Dec 7, 2017 3:40 AM +00:00

Let me tell you about my excellent pancake machine. Changed my life.
replies 57Dec 7, 2017 4:04 AM +00:00

OP how does it do with pie? Good crispy crust?
replies 58Dec 7, 2017 4:07 AM +00:00

How do we feel about sous vide?

replies 59Dec 7, 2017 7:20 AM +00:00

Dangling my meat in a hot tub usually ends with my ankles around my ears, R59.

replies 60Dec 8, 2017 1:28 AM +00:00

Sous vide is a passing trend. Pressure cooking is a movement.

replies 61Dec 8, 2017 4:04 AM +00:00

Tomorrow, I will be using this recipe to make Black Bean Soup. I'm going to add chicken leg meat, chopped fried crispy bacon and maybe a little smoked ham. Garnish with shredded cheddar.

Let you know how it turns out!

You will be amazed at how delicious and easy this 6-ingredient Instant Pot Black Bean Soup is. Cumin and chipotle give it a deep, rich flavor. Vegan, gluten-free.
FatFree Vegan Kitchen
replies 62Dec 11, 2017 8:02 PM +00:00

^^^ Also, some smoked chipotle chile and maybe a touch of liquid smoke.

replies 63Dec 11, 2017 8:03 PM +00:00

Instant pot - pressure cooker.

Sous vide - boil in bag.

If you have not used the above before today you most likely won't discover a pressing need now.

There, I just saved you all some money and storage space for unused Christmas gifts.

replies 64Dec 11, 2017 8:19 PM +00:00

I don't think I like you , R64......

--R63 who also happens to be.....OP!
replies 65Dec 11, 2017 8:23 PM +00:00

Since you're making so many changes, I'd recommend trying pulled pork in place of the beans, boiling coconut oil instead of water, and caul fat rolled into scrolls as a garnish instead of avocado.

replies 66Dec 11, 2017 8:48 PM +00:00

OP here,

I'm eating my Black Bean soup right now. Someone earlie mentioned that high pressure cooking makes the beans mushy. I took that under consideration and manually put in 28 minutes at high pressure instead of the button pressure of 30 minutes. The beans came out round, firm and cooked.

I used 2 cans of Rotel diced tomatoes (the spicy kind), McCormick Chipotle Chile Peppet (1 TBS) and 1TBS of Liquid Smoke. The meat was chicken thighs and some old ham steak I had frozen in the fridge. Took about 40 minutes to put it all together and I'm eating it now. Delicisous. Spicy hot but not too hot. Nourishing, lean meal. Let's talk.

replies 67Dec 12, 2017 3:23 PM +00:00

Op, r67 It sounds fucking delicious. I’m so hungry right now. I wish you were my neighbor.

--Do you like cornbread? I make good cornbread.
replies 68Dec 12, 2017 3:29 PM +00:00

R68, thank you, love!

--OP and R67
replies 69Dec 12, 2017 3:50 PM +00:00

Whatever happened to that cook who used to post his disgusting and elaborate menus here? The Galloping Gourmand or something?

Congrats on having a lot of success with the Insta Pot, OP. Don't mean to derail, your thread reminded me of him.

replies 70Dec 12, 2017 4:00 PM +00:00

R70, I remember that fool.

--I wanted to punch him.
replies 71Dec 12, 2017 4:03 PM +00:00

You are forgiven, R70.

replies 72Dec 12, 2017 4:03 PM +00:00

This thread reminds me of gadget vendors at county fairs, in days gone by.

replies 73Dec 12, 2017 4:05 PM +00:00