The Instant Pot is revolutionary! You can cook virtually anything in a pressure cooker — from meats and main courses to rice, potatoes, vegetables of every description, dessert to even yogurt. Better yet, pressure cooking allows you to prepare foods up to 70 percent faster, on average, than conventional cooking methods do, which means you save energy in addition to your precious time. Join me and millions of others and get pressure cooking!
Check out the collection of Instant Pot recipes I started here. More to come!
I have the ‘Instant Pot IP-DUO60‘ and am completely amazed by all that it does! Specifically, these are the functions of this particular model:
Rice and Jiu Niang
Timer for delayed cooking
Other electric pressure cooker models have similar functions, but, after researching many of them, this one had the best reviews. So far, I’m completely happy with how well it works, and how easy it is to clean the stainless steel inner pot and exterior!
Check below for helpful tips and suggestions on using most electric pressure cookers.
Tip: RELEASE METHODS There are 3 ways to open the Cooker that are a must-know:
- Quick Release: Release pressure instantly, by pressing ‘Cancel’ then twisting the steam release handle on the lid to the ‘Venting’ position.
- Natural Release: Continue cooking using the cooker’s residual heat and steam, by pressing ‘Cancel’ and waiting for the pressure to come down on it’s own and the lid to un-lock…this will take about 20 minutes (longer if the cooker is very full)
- 10-minute Natural Release: Let the cooker go into ‘Keep Warm’ mode and count 10 minutes. Then press ‘Cancel’ and twist the steam release handle on the lid to the ‘Venting’ position.
Tip: There must be at least 1 cup of water in the pot when using the pressure cooker function! Read the information below for other important suggestions for successful pressure cooking.
Pressure cookers can save you time and money, helping you prepare delicious meals that retain nutritional values often lost in other cooking methods. Pressure cooking does require some adjustments, however. Follow these tips for the best pressure-cooking results:
Brown meats, poultry, and even some vegetables — like chopped onions, peppers, or carrots — first and then deglaze the pot for more intense flavor. In models that feature a sauté function, simply add a small amount of oil, such as olive or canola oil, to the pressure cooker and heat, uncovered, over medium-high heat. Add the food in small batches and brown the food on all sides. Remove the food to a bowl and set aside. You’re now going to loosen up and remove those delicious, cooked-on juices and tiny food particles left behind by deglazing the pot with a small amount of wine, broth, or even water. Return the cooked food previously removed from the pot along with the remaining ingredients and cook under pressure. For an electric cooker, follow the same steps just described, selecting the Brown setting.
Don’t overdo the liquid. Because food cooks in a closed, sealed pot when cooking under pressure, you have less evaporation and should therefore use less cooking liquid than when cooking in a conventional pot. Regardless of what you’re cooking, however, always use enough liquid. A good rule of thumb is at least 1 cup of liquid; however, check the owner’s manual or recipe booklet to see exactly what the pressure-cooker manufacturer recommends. Never fill the pot more than halfway with liquid.
Don’t fill any pressure cooker with too much food. Never fill a pressure cooker more than two-thirds full with food. Also, never pack food tightly into a pressure cooker. If you don’t follow these basic rules for cooking under pressure, the pressure cooker won’t operate efficiently, affecting how the food comes out. You may also cause the safety valves to activate, especially if there’s too much food in the pot.
Remember that even pieces mean evenly cooked food. Food should be cut into uniform-sized pieces so that they cook in the same amount of time.
Use stop-and-go cooking for perfect results. When making a recipe that contains ingredients that cook at different times, begin by partially cooking slow-to-cook foods, such as meat, first. Then use a quick-release method to stop the pressure cooker. Next, add the faster-cooking ingredients — such as green beans or peas — to the meat. Bring the pot back up to pressure again and finish everything up together at the same time..
Use an electric pressure cooker if you want to do pressure cooking the super-easy way. Choose the desired pressure level by pressing either the high or low pressure button on the control panel. Then, set the desired time you want to cook under pressure by pressing the high or low button for increasing or decreasing cook time. Now, press Start. The pressure cooker starts the countdown time when the level of pressure you chose is reached. It then beeps when done, telling you your food is ready.
Bear in mind that high altitude means longer cooking times. You may have to increase the cooking times if you live at an elevation of 3,000 feet above sea level or higher. A good general rule is to increase the cooking time by 5 percent for every 1,000 feet you are above the first 2,000 feet above sea level.
Release that pressure. When the food is done cooking under pressure, use the appropriate pressure-release method mentioned above, according to the recipe you’re making.
Information adapted from dummies.com