Thanks to the mentions in the SOUP thread - I ordered an Instant Pot today! This one:
http://www.amazon.com/gp/product/B00FLYWNYQ
It comes on Wednesday. Anyone have favorite recipes? Tips? Tricks? Any info you’d like to share?
I’m temped to order, but there seems to be 4 styles? How do you choose??
I’m tempted too…but I keep thinking about the storage space. As it is, my kitchen aid stand mixer, and my behemoth turkey roasting pan already live in the garage. My crockpot and rice cooker are jammed into cupboards…barely.
@shellz - I am considering purchasing one of these, too. If I do, I will get rid of the rice cooker and crockpot, since the InstantPot can also be used as those. In my mind, I would have a net difference of -1 appliances (get rid of those two and gain the InstantPot, so down one appliance overall) with a net difference of +1 functions (since I don’t have a pressure cooker now).
@mom2collegekids - from my limited research it appears that the Duo model is the newer one and it adds the yogurt function along with some other things that make it different from the Lux. There are two sizes in the Duo. There is a also a more pricey “smart” one, but I can already tell I am too dumb for it. From what I have read, there is already a bit of a learning curve on the ones that aren’t “smart.” I have also heard that they have made on for Walmart that is very similar to the Duo model that actually has a slightly higher psi than the one from Amazon. There is a FB group I found that has lots of information.
Thanks!
HSN is offering this special today on Elite Bistro presser cooker.
http://www.hsn.com/todays-special
I think the instant pot thing must be what my son in law is planning to buy. He was saying Friday that their slow compressing reliable and he was thinking about buying a gadget that is a pressure cooker, slow cooker, and makes yogurt. I’d never heard of it before.
I purchased the 7 in 1 duo on Black Friday. I love love love it…I use it several days a week, from poached eggs, to cheesecake and soup and mac & cheese and meat LOL There are alot of recipes online in facebook groups, as well as websites and pinterest. Good thing I got it on sale because I keep getting accessories for it 
I have had my Instant Pot DUO60 since summer, am still learning how to cook with this device and convert recipes. I didn’t read the soup thread, so this may have some redundancy. Just some thoughts
First, the silicone gasket retains the smell of whatever you last cooked, and I would strongly recommend buying two. While my yogurt doesn’t come out tasting like chicken enchiladas, I keep my “yogurt” gasket separated in plastic bag from “main” gasket.
Second, I found the IP instructions somewhat unclear/not intuitive for a novice user. Probably if you’re familiar with pressure cookers, using a towel to cover the top when using a quick release (steam hot/vents) is intuitive. Full disclosure – it may be in the IP instructions, but I had to learn the hard way. And while I have no qualms about whipping up a batch of sourdough bagels, I’m still slowly trying to learn to convert recipes – when to use instant/natural release, fresh vs dried herbs, rinsing rice means reducing liquid?, etc.
Pros:
Stainless Steel Cooking Pot – sautes extremely well
Rice, Beans, Yogurt, Soups – good to great
Easy to clean (bon ami/barkeeper is your friend to clean rainbow effect)
Great braised meat
Active/attended cooking time reduced
Cons:
Silicone Gasket smells
Basically just use manual and yogurt button.
Chicken thighs perfect – have ruined a bunch of BSCBs. Sucked the literal life out of them.
Sites:
Serious Eats have posted a number of great electric pressure cooker recipes; particularly, Chicken Enchiladas. http://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html Spot on with this one. I used boneless chicken thighs, and used fat separator before immersion. There are a number of recipes that use electric pressure cooker on this site that have been thoroughly vetted by author and commenters.
Hip Pressure Cooking http://www.hippressurecooking.com/ is a great website for learning about electric pressure cookers. I find her recipes overly salty – may just be me. She also has a video about making yogurt in the IP. I made yogurt all summer, drained (whey) overnight to make yogurt cheese and then made yogurt popsicles using Smitten Kitchen’s Swirled Berry Popsicle recipe. I used pint jars/round trivet/heated milk on stove, etc.
Pressure Cooking Today devoted a blog to actually explain the buttons on the Instant Pot http://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/ Haven’t tried her recipes.
http://www.thekitchn.com/i-tried-the-instant-pot-and-heres-what-i-really-think-about-it-8-months-later-226178 Some observations and comments. Note – just us thought hard boiled eggs at 6 were a bit underdone – used 7 to 8 minutes but we like them that way.
Nom Nom Paleo – Mexican Beef has a good tutorial http://nomnompaleo.com/post/76137606724/pressure-cooker-mexican-beef Did not use ghee and we’re cilantro/soap folks.
There are also facebook groups that fill in the gaps with recipes/times/info.
Managed to convert this recipe with good results Peppery Pinto Beans http://www.homesicktexan.com/2014/02/peppery-pinto-beans-and-sausage_8825.html
Hard boiled eggs? Shells practically pop off – winner.
Risotto – winner.
Bottom line – keeper.
@musictherapymom - what accessories have you purchased for yours? Since I have not yet acquired one and am unfamiliar with all the ins and outs of how to use it, I am not sure what else would be desirable and why. The only one I have specifically seen listed (that I understood) was a glass top for when using it as a slow cooker.
I have both a pressure cooker (Fagor) and an instant pot and I use them all the time. At least 3-4 a week. I do my cooking mostly with the Fagor though since I had it for ever and it is under the hood. I make soups, stews, roast beef, chicken dishes, you name it. In my instant pot I mostly make rice and grains and some times my daughter makes cut potatoes (there is a recipe in the booklet). I also use it in the slow cook mode for ribs and such.
I’m trying to figure out if I’ll use this enough to justify kitchen cabinet space for it. I have a good rice cooker and a few crockpots, including one with a bake/roaster feature. With just H and me home, I don’t cook that many big meals anymore, so not sure how often I’d use the pressure cooker feature.
Some of you are saying that you’re using your instant pot several times per week…what are you using it for?
The Amazon reviews are so convincing and the Facebook page is pretty amazing. Just bought one for my daughter since I have a stovetop pressure cooker that I’m happy with. I may eventually break down and buy one for myself considering all the high praise. Thanks @CardinalFang for introducing us to the product.
@mom2collegekids I use mine a lot because I use it as a rice cooker as well. I also cook a lot of legumes/beans and meat stews that would take hours otherwise. I make a lot of soups, vegetarian chili and such. My mom used a pressure cooker a lot while I grew up so it is really part of my culture. I also make coq au vin and similar chicken dishes.
Recipies/Instructions for these delicious-sounding dishes would be much appreciated!!!
@hoggirl I have purchased an extra seal, extra pot, 7" springform pan, silicone liners (for eggs) and a steamer basket
@mom2collegekids I makepoached eggs, boiled eggs, potato salad, baked potatoes, rice, cheesecake, brownies, chicken, pork, beef and I am sure there are more, it just depends on what’s for supper LOL
@JustaMom5465 https://www.facebook.com/groups/InstantPotCommunity/ there are many recipes on this site, along with pinterest and sites listed by pilot2012
Basically any recipe that calls for a dutch oven or slow cooker can be adapted for the pressure cooker by adjusting the liquids (less). Ok, maybe it will not come out as perfect as the dutch oven but it will be done in 30 min.It also perfect for brown rice, wheat and harder grains.
@musictherapymom - thanks! Can you please elaborate on the silicone liner for eggs? Is it necessary or just nice to have? I have heard great things about hard-boiling eggs in the InstantPot - is the liner necessary for this?
Also, do you have an extra seal because you have a seal just for when you make yogurt? I have seen that mentioned before as well.