So I’ve never cooked with a pressure cooker before - never. Can you use any pressure cooker recipe in the Instapot using the pressure cooker setting with no changes in the process?? (meaning a “regular” pressure cooker and an Instapot, pressure cooker setting are interchangable??)
I joined the Facebook group yesterday “InstantPot Community”. They got 5000 new members yesterday. It’s an enthusiastic bunch - they call themselves “Potheads”. Who knew people could bond over a pressure cooker? That said, I have to figure out what to make tomorrow night!
This is my favorite recipe so far…the sauce is so delicious, I keep the extra in the fridge and use it for other stuff too. Super easy.
http://www.thekitchenwhisperer.net/2015/08/15/pressure-cooker-honey-bbq-boneless-chicken-thighs/
^That recipe looks delicious though I’m not usually a chicken thigh fan.
I’m still confused on the whole idea of release - fast vs. slow.
abasket: From this article: http://www.drkarenslee.com/10-things-to-know-about-instant-pot/
QR (Quick Release) – this is a term you’ll see in manuals and recipes and it literally means you are manually releasing the pressure quickly by your turning the vent valve located on the top of the lid to “open”. When do you use it? Almost always for veggies unless you are making baby food. Cover the vent with a towel to diffuse the strong pressure of steam or anything else that might come out. Turn the valve slowly and close it quickly if you see sputtering of food. Slowly open it little at a time until the force is less. Be smart about it and use caution. Use tongs if you are nervous handling the valve. The rule of thumb is to use this for veggies, non-foaming foods and if your pot is NOT filled up to the Max. Otherwise, food will sputter out through the vent and you and the wall will be redecorated…not necessarily in the color of your choice.
NPR (Natural Pressure Release) – this refers to letting the pot naturally release pressure. Leave the vent valve alone so it releases the pressure by itself. You’ll know this when you see the silver button go down on top of the lid. This setting is used almost always for meats unless you want dry leathery jerky for dinner. Some recipes will call for “10 NPR”, which means, wait until you see the panel indicate “L0:10” and then you can manually release pressure by opening the vent. Again, start slow when you release the pressure. Rule of thumb for using this method is for meats, foaming foods, high carb foods and if you filled the pot up to the Max line.
Bought an IP yesterday on Amazon Prime Day . . . heaven help me!!! Bookmarking this thread.
@abasket , I don’t see any reason you couldnt use a BSCB in that recipe, that would probably work!
@abasket, you can use a recipe that is written for a stovetop pressure cooker but you will have to add more cooking time when you cook with your electric pressure cooker.
In general, your stovetop pressure cooker cook 3x as fast as the conventional (non-pressure cooker) cooking whereas your electric pressure cooker, i.e., Instant Pot, would cook 2x as fast as the conventional method.
I got my pot today - a day early! I’m planning to cook a whole chicken in it for tomorrow’s dinner.
LUCKY BUM!!! Mine will be coming tomorrow sometime - but I’m probably leaving town for a few days so first use will have to wait!
@abasket, You can take your IP with you on your trip. You can use it just about anywhere as long as there is an electrical source. One IP user is a husband and wife trucker team and she has many tutorials on the internet of her cooking in the cabin of their 18 wheeler truck 
OK - I couldn’t wait. I started a batch of yogurt to go overnight. I’ll give y’all a report in the morning.
I keep bouncing between excited to get my IP and why did I think I need one. I have never used a pressure cooker so I have no idea what I’m getting into. I rarely use my crockpot. I don’t own a rice cooker.
I’m curious about making yogurt but it’s pretty easy to buy yogurt.
I’m assuming mine will arrive tomorrow. I’m going to keep checking this thread for inspiration.
Mine is coming tomorrow, too. But Mr. is out of town, so it will have to wait until his return. Because I am not cooking for just myself and my niece the Nibbling Nellie who eats like a little birdie. 
I successfully made yogurt! It was extremely easy. I used the method where you put the milk in mason jars, then set those inside the pot so there’s basically no mess. I had to figure out the basics of the IP as I went, so that added some time, but next time I won’t need to do that. The yogurt is still warm, so I won’t eat any until tomorrow. It MIGHT be a little thin for my preference - I’ll see if it firms up as it cools.
@mom60 - I eat a LOT of yogurt, and the homemade stuff will cost 10-20% of the store price. I should save the cost of the pot in 3 months or so.
What recipe did you use for the yogurt Gertrude???
I used the one here: http://www.teamyogurt.com/posts/2016/3/30/making-yogurt-in-an-instant-pot-is-it-worth-it
I used the second recipe which uses the mason jars. I just used foil instead of canning lids, since I was afraid they’s seal themselves! I only made two 16-oz jars, but I could easily have fit a total of four in the pot - which would be close to two weeks worth of yogurt for me.
Also, I used 2% milk because that’s what we have, but next time I might try whole milk.
Thanks, Gertrude- I eat a lot of yogurt as well (even more than you, I think) - so that’s the first thing I wanted to try!
I might have to get one of these things. I eat a lot of yogurt, too.