Inside the Home of Instant Pot
nytimes.com
Inside the Home of Instant Pot
1–10 of 206 posts
Re: Inside the Home of Instant Pot
#2Just bought my mom one. Timely article!
Re: Inside the Home of Instant Pot
#3Nomnompaleo clued me into the Instant Pot about 3 years ago and I've used it at least weekly since. Most appliances go to the graveyard cabinet, not this. Just polished off a turkey stew: Pepper, onion, garlic, mushrooms, bacon & 4 turkey drumsticks. 1 hour to cook 40min to cool 20m prep yields 4 or five great meals. Umpteen substitutions and variations of the above keep bringing me back. The device is still working flawlessly. Glad I bought a second pot and lid.
Re: Inside the Home of Instant Pot
#4I wonder what the statistics for Instant Pot explosions are. Are those independently tracked in any way?
I've considered getting one of those, but have serious concerns about their safety.
Re: Inside the Home of Instant Pot
#5I wonder what the statistics for Instant Pot explosions are. Are those independently tracked in any way? I've considered getting one of those, but have serious concerns about their safety.
They do run at a lower pressure, FYI. Which means you don't get all the benefits of a pressure cooker, but I suspect that drops the explosion danger quite a bit too. The new one we got at work seems a bit touchier than my one at home, it wouldn't come up to pressure on a recipe I always do on my 2.5 year old one. I wonder if there were some problems experienced that they put in fixes for or if they were just being clever. It said "burn" which apparently it says if there isn't enough liquid in there. I added some extra and off it went, I was making chili and probably should have put the tomato paste in after the cook rather than before, it was pretty thick.
Re: Inside the Home of Instant Pot
#6Nomnompaleo clued me into the Instant Pot about 3 years ago and I've used it at least weekly since. Most appliances go to the graveyard cabinet, not this. Just polished off a turkey stew: Pepper, onion, garlic, mushrooms, bacon & 4 turkey drumsticks. 1 hour to cook 40min to cool 20m prep yields 4 or five great meals. Umpteen substitutions and variations of the above keep bringing me back. The device is still working…
I've also had one for a while, coming up on 3 years. I went through a phase where we didn't use it much, but I'm back to using it at least weekly. It makes amazingly tender meats, in an hour instead of 3 like I would normally do for stew beef. I have a selection of easy meals do all the time. One thing I really like is that I can put chicken, veggies, and some rice in it, set it on 35 minutes, and when it's done I just stir and have shredded chicken. The meat just falls apart.
Re: Inside the Home of Instant Pot
#7I wonder what the statistics for Instant Pot explosions are. Are those independently tracked in any way? I've considered getting one of those, but have serious concerns about their safety.
I haven't heard of that happening.
Re: Inside the Home of Instant Pot
#8Nomnompaleo clued me into the Instant Pot about 3 years ago and I've used it at least weekly since. Most appliances go to the graveyard cabinet, not this. Just polished off a turkey stew: Pepper, onion, garlic, mushrooms, bacon & 4 turkey drumsticks. 1 hour to cook 40min to cool 20m prep yields 4 or five great meals. Umpteen substitutions and variations of the above keep bringing me back. The device is still working…
Why do you need two lids and pots? I understand the pot, you can store it in the fridge. But why the lid?
Re: Inside the Home of Instant Pot
#9I wonder what the statistics for Instant Pot explosions are. Are those independently tracked in any way? I've considered getting one of those, but have serious concerns about their safety.
This fear of exploding pressure cookers seems to be a uniquely American phenomenon. Pressure cookers are used by pretty much every middle class Indian household and I have never heard of an explosion. They all come fitted with a 'safety valve' that pops to let out the pressure before it can reach a dangerous point.
It also reminds me if this: https://en.m.wikipedia.org/wiki/Fan_death
Re: Inside the Home of Instant Pot
#10Nomnompaleo clued me into the Instant Pot about 3 years ago and I've used it at least weekly since. Most appliances go to the graveyard cabinet, not this. Just polished off a turkey stew: Pepper, onion, garlic, mushrooms, bacon & 4 turkey drumsticks. 1 hour to cook 40min to cool 20m prep yields 4 or five great meals. Umpteen substitutions and variations of the above keep bringing me back. The device is still working…
Why do you need two lids and pots? I understand the pot, you can store it in the fridge. But why the lid?
Um, to seal the pot that's in the fridge?