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That Honey Garlic Chicken looks good! I made this Bourbon Chicken (recipe in link below) which gets good reviews but my son and I didn't care for it, but I'll have to give this one a try.
I made this last night in the IP. Easy and delicious. I added some Korean hot pepper powder 'cause we like spicy, and switched out the parsley for cilantro.
I saw the commercial and seriously considering buying it since they say it shaves 70% time of your cooking. However I'm a single guy and 40. Super quick recipes are what I usually go for. Will I have those options with this Instapot?
I saw the commercial and seriously considering buying it since they say it shaves 70% time of your cooking. However I'm a single guy and 40. Super quick recipes are what I usually go for. Will I have those options with this Instapot?
It depends on what kind of cooking you plan to do. The Instant Pot isn't for everyone. Even though it cuts cooking times on things like soups, stew, chili, beans and meat, it still takes a fair amount of prep, planning and a learning curve to understand how to use it. The 15 minutes of cooking time doesn't take into account the time to get to pressure and the release time - adding another 20-30 minutes to the whole process.
I joined a Facebook group for Instant Pot newbies and it was clear that a lot of people expected it to be a lot simpler than it really was. Before making a decision, I suggest looking up some of your favorite foods on the web using the Instant Pot and see what is actually involved.
I do love mine, but I cook a lot - we eat almost exclusively at home and most everything is from scratch, so it saves me a lot of time and trouble. I also love making my own yogurt - a feature on the Duo model.
It depends on what kind of cooking you plan to do. The Instant Pot isn't for everyone. Even though it cuts cooking times on things like soups, stew, chili, beans and meat, it still takes a fair amount of prep, planning and a learning curve to understand how to use it. The 15 minutes of cooking time doesn't take into account the time to get to pressure and the release time - adding another 20-30 minutes to the whole process.
I joined a Facebook group for Instant Pot newbies and it was clear that a lot of people expected it to be a lot simpler than it really was. Before making a decision, I suggest looking up some of your favorite foods on the web using the Instant Pot and see what is actually involved.
I do love mine, but I cook a lot - we eat almost exclusively at home and most everything is from scratch, so it saves me a lot of time and trouble. I also love making my own yogurt - a feature on the Duo model.
See the bolded. Despite the name, it's not really "instant" and I don't think that it cuts 70% off the time, particularly not once the pressurizing and release times are added in.
Having said that, I'm still quite pleased with mine because it does cut the time enough to make life easier, and I also find that the "set it and forget it" mode of cooking is a lot easier too. I can prep everything, get it into the IP and then move on while it does it's thing.
But I'm sure sure I'd recommend it if your sole goal is "super fast" recipes. Also, I don't think Instant Pot has advertisements, so it was likely a similar product but a different brand. But most people seem to think the Instant Pot brand is the best choice.
If the most important thing to you is speed, then I would say no. The IP and all the other multicookers out there are simply sophisticated pressure cookers. They excel at cooking stews, braises and tough cuts of meat. They also can cook rice, beans, cooked cereal and boiled eggs. These do take less time in the kitchen with an IP.
Specialized instructions allow you to make yogurt.
While the IP is faster than conventional cooking, it is not, say like a microwave oven, which is a speed demon.
I recommend watching some YouTube videos to see if it appeals.
For speedy cooking I recommend a good microwave oven, and a portable induction burner.
I have a question about turkey in the IP. I make a slow cook white chili using turkey tenderloin, which I shred after a long cook with beans and green chiles. I would like to shorten the cook time with the IP. I would use cooked beans, other ingredients and a pack of whole turkey tenderloins.
My question is how long would I cook this, and will the turkey be cooked to rags?
I really like the way the IP brings out flavors in food. But I don’t want to waste ingredients on a bad experiment.
It depends on what kind of cooking you plan to do. The Instant Pot isn't for everyone. Even though it cuts cooking times on things like soups, stew, chili, beans and meat, it still takes a fair amount of prep, planning and a learning curve to understand how to use it. The 15 minutes of cooking time doesn't take into account the time to get to pressure and the release time - adding another 20-30 minutes to the whole process.
I joined a Facebook group for Instant Pot newbies and it was clear that a lot of people expected it to be a lot simpler than it really was. Before making a decision, I suggest looking up some of your favorite foods on the web using the Instant Pot and see what is actually involved.
I do love mine, but I cook a lot - we eat almost exclusively at home and most everything is from scratch, so it saves me a lot of time and trouble. I also love making my own yogurt - a feature on the Duo model.
one of my foodie friends was recently saying that the benefit of the IP isn't so much the speed, but the "hands off"-ness of using it. There's still prep and planning involved, but the cooking process is self-contained. Like, sure, making risotto in the IP is faster, but the real benefit is that you don't have to stand at the stove stirring things for an hour.
Last edited by fleetiebelle; 01-19-2018 at 01:25 PM..
I took my IP on its maiden voyage last night--I made the lentil and ham stew from the IP cookbook. I followed the recipe to the letter, which involved cooking the lentils in broth for 15 minutes, then a quick release and adding more veggies, then cooking for 5 more minutes. After I started the second cooking segment I got the 'burn' error message, which the manual said was caused by food sticking to the bottom of the inner pot. I vented, stirred the stew, and tried again with the same result. I turned the whole thing off and let it sit for a few minutes before venting again. The stew turned out fine, but has anyone else had that issue with "burn"?
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Considering buying Instapot
