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I am wondering if anyone has ordered and is using a second IP or similar multicooker. I am seriously considering ordering a second, smaller pot and getting rid of my rice cooker. I like the brown rice that my IP makes, but can’t use it for brown rice and another dish at the same time.
If any if you use two multicookers, I’d like to hear your experience.
I am wondering if anyone has ordered and is using a second IP or similar multicooker. I am seriously considering ordering a second, smaller pot and getting rid of my rice cooker. I like the brown rice that my IP makes, but can’t use it for brown rice and another dish at the same time.
If any if you use two multicookers, I’d like to hear your experience.
I have two. One is a Power Cooker XL and the other is the Instant Pot. I bought the IP to replace the other when the nonstick coating started to come off, but it turned out to be nice having two, so I used steel wool to remove the rest of the coating from the PPCXL and now I use both. I made pulled pork in one and baked beans in the other one yesterday, and a lot of times I'll cook rice in one and meat in the other. The IP has a better design than the PPCXL. Both of mine are 8qt.
I am wondering if anyone has ordered and is using a second IP or similar multicooker. I am seriously considering ordering a second, smaller pot and getting rid of my rice cooker. I like the brown rice that my IP makes, but can’t use it for brown rice and another dish at the same time.
If any if you use two multicookers, I’d like to hear your experience.
I compromised and bought a second liner rather than a second IP. So I have to make things sequentially rather than cooking two different things at the same time, but I still find it extremely convenient. Mostly I make two different things one after another but occasionally, I prepare a double batch of something and just cook half at a time. The amount of prep us basically the same, and I make individual portions to freeze anyway, so it takes about 30 extra minutes to cook that second half.
I don't have the storage space to keep a second IP (I'm still trying to figure out where to put the Kitchenaid mixer I just got as a handmedown because I don't have space for that either). But I'm on the IP facebook group and a fairly large number of people there have two IPs and are very happy with their choice. They will cook a meat entree in one, and then rice or another side dish in the other so they both finish at the same time and a meal is ready to be served.
I compromised and bought a second liner rather than a second IP. So I have to make things sequentially rather than cooking two different things at the same time, but I still find it extremely convenient. Mostly I make two different things one after another but occasionally, I prepare a double batch of something and just cook half at a time. The amount of prep us basically the same, and I make individual portions to freeze anyway, so it takes about 30 extra minutes to cook that second half.
I don't have the storage space to keep a second IP (I'm still trying to figure out where to put the Kitchenaid mixer I just got as a handmedown because I don't have space for that either). But I'm on the IP facebook group and a fairly large number of people there have two IPs and are very happy with their choice. They will cook a meat entree in one, and then rice or another side dish in the other so they both finish at the same time and a meal is ready to be served.
I bought a counter-height breakfast bar to put against the wall in my kitchen, to add counter space and storage. An office bookcase ( the heavy kind, not the Wal-Mart ones that come flat in a box) would also be good for storing kitchen appliances.
I bought a counter-height breakfast bar to put against the wall in my kitchen, to add counter space and storage. An office bookcase ( the heavy kind, not the Wal-Mart ones that come flat in a box) would also be good for storing kitchen appliances.
I have an open floor plan and literally no available wall space for any type of additional storage.
But a lot of people on the IP group have bought small cabinets which work well and are great for those with enough room.
I just wanted to post my thoughts about my Instant Pot after using it for about 11 weeks. I have enjoyed doing chili and soups in it. I have not cooked a lot of meat, although I intend to do ribs soonish. What I am impressed with though, is how good I can make mixed veggies come out. I saute sliced onions and add sliced or diced veggies that I have in my fridge. I use 1/2 can of chopped tomatoes, or broth, add seasoning and pressure cook for just a few minutes. The flavor of these veggies is quite good. And I don’t have to stand over them while they cook. If you have not made kale in the pot, try it! It is the best way to make kale!
I also love applesauce made in the pot. It is divine. I have made it many times in my slow cooker, but the IP version is just better.
I’ve also done beans successfully, as one would expect.
Silibran -the applesauce sounds really good. Do you have a recipe?
I have made tomato sauce twice in the IP and it was phenomenal. I cooked the tomatoes down, but then I used a colander to press the "meat" of the tomato through leaving the seeds and skin behind. I then added a can of tomato paste and my seasonings and simmered awhile longer. The only problem is, I spent $8 on the campari tomatoes from Sam's. Now I know why a good jarred sauce like Rao's costs so much!
I had a major IP fail last night. I found a Jaques Pepin recipe for stuffed peppers and he cooked them in the oven for an hour. I thought I could beat that by cooking in the IP and the peppers would come out nice and soft and tender. The IP cookbook app said to cook them for 15 minutes. I set it for 12 and did a 10 minute natural release. I almost had stuffed pepper soup. I set the peppers on the trivet and they pretty much fell apart when I tried to take them out. The only thing holding any of it together was the stuffing which used fresh bread cubes. Maybe some things cook too well in the Instant Pot!
Silibran -the applesauce sounds really good. Do you have a recipe?
I have made tomato sauce twice in the IP and it was phenomenal. I cooked the tomatoes down, but then I used a colander to press the "meat" of the tomato through leaving the seeds and skin behind. I then added a can of tomato paste and my seasonings and simmered awhile longer. The only problem is, I spent $8 on the campari tomatoes from Sam's. Now I know why a good jarred sauce like Rao's costs so much!
Just so you can compare, many 'testers' of food stuff (including America's Test Kitchen, I think) have rated Red Pack (aka Red Gold) canned tomatoes BETTER than any of the ones that included San Marzano.
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