Instant Pot vs. Stovetop Pressure Cooker (which one is right for you?)
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- čas přidán 28. 11. 2018
- Instant Pot vs. Stovetop Pressure Cooker
Which one is right for you?
Instant Pot Model that I have has been discontinued, but here is a similar one:
amzn.to/2Bnlz6h
My Stovetop Pressure cooker is Fagor Duo. It looks like they don't make that model anymore. Here are the closest Fagor option that I found: amzn.to/2DNSofw
Instant Pot Chicken Stock
• Instant Pot Chicken Stock
How to Cook Beans in a Stovetop Pressure Cooker:
• Cooking Dry Beans (wit...
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Hi guys,
Several of you asked for the farmer's cheese recipe. Here it is. Combine 1/2 gallon of whole milk and 2 cups of buttermilk in the instant pot and seal. Turn on the yogurt setting (not the scalding, but the low temp one) for 10 hours. At this point the milk should thicken and smell tangy. Uncover and turn on the saute mode to bring it to a simmer. I start on high and turn it down to medium and low eventually so that I don't scorch it. Stir it occasionally until it comes to a full simmer and separates. Strain through a cheese cloth, though I've also used a fine mesh strainer before and it worked fine. From here on, it depends on what texture you want. For moister creamier texture let it sit less time, for firmer texture, it might take several hours. To remove moisture, it helps to tie up the cheese cloth and hang it on something. Enjoy :)
Helen Rennie Thank you so much! I have a couple questions: 1. Are you using American buttermilk (Cultured, yes?) or are you using Kefir? 2. I don't have an instant pot, but I do have a Brod & Taylor bread proofer, for the 10 hour period do you know temperature (Or range of temperature) that I could use with the bread proofer to convert this recipe?
Thank you so much for that recipe, the idea of making cheese sounds cool
For creamier texture you shouldn't bring it to a simmer. It will separate much earlier, at around 110F. I think it should be slowly heated to around 160F for a good creamy texture. The higher the temperature the firmer the texture. If it simmers the cheese will be very firm and grainy.
Made it without sautee, it came out soft after draining through cheesecloth. I love your accent Helen.
Thank you! I’ve been making homemade whole milk ricotta because it’s cheaper than the premium no-filler brands at the markets. Now I want to borrow an Instant Pot and give farmer’s cheese a whirl.
Here is a tip. always add a TBS of oil to your beans when cooking under pressure to stop foaming that can get into the valves.
Yes! My mother was using her pressure cooker, and the valve got blocked. The pressure release valve appropriately worked, and though nothing exploded, the noise it made sounded like a small bomb went off. I think there is a limit to how high up on the sides the food can be, also, or the pressure release valve discharges. Our old pressure cooker was a mirro and had the 5-10-15 round weight. The pressure release valve I think was lead, and would melt to release. Things are better now. But I have used them so much that I have no fear of them. I always am wary of it going dry when cooking which can burn the food and warp the kettle bottom, so I probably use too much liquid.
Thanks for tip
I loved your analogy of cooking beans in the instant pot being like driving a car without breaks! That is how I feel about many of these "do everything" devices. Also, I must say, this is the BEST and most honest review of the instantpot ive ever seen. Most reviews are intensely hyperbolic either in the positive or negative direction. I loved your balanced approach and also your intensive testing of multiple tries at different dishes/types of food, which I honestly have seen on any other review of this device. Great work!
If you drive a car without 'breaks', you are likely to fall asleep at the wheel and drive into a tree. if you drive a car without 'brakes', you are likely to drive into a tree. Simples! 😉
Downshift sequentially and allow the engine-braking to slow you down 😏
I bought an Instant Pot couple weeks back and really love it. Have only used it about 4X thus far and am looking forward to doing more with it. I do have a traditional pressure cooker and have used it for years but the Instant Pot is a 'Set it and Forget' it kind of a thing. Loving it so far. Looking forward to learning more about it.
Smart and useful review. Unbiased, not subjective and very knowledgeable. You are the only CZcams chef I have watched who substantial expertise with both the theoretical and technical aspects of cooking methods. Thanks for this video.
I'm so glad I found this video about the instant pot.... you hit on every point I was wondering about.... thank you
This was a super helpful review. Thank you, Helen!!
Thank you Helen, this was so helpful! It is interesting how there are all these devices that work on a range of recipes nowadays.
Very well done. Youve helped me decide on a stove top cooker :)
I have used my Instant Pot for many different types of food, and while it isn't perfect as you mention, it is definitely worth it for me. This is a small thing, but I love doing hard boiled eggs in the Instant Pot. They peel so easy and perfectly when cooked with this device; better than any other method I have tried.
Have you tried the Dash Rapid Egg Cooker? Works great and its cheap. They peel easy also.
I'm sure that's a terrific method. Just in case anyone's looking for yet another method, I use Kanji's (Serious Eats) steam method for hard or soft boiled eggs and, like you, I find them to get to exactly the doneness I want and to peel easily. For one egg (I live alone), I usually use a tin cup, because you only put a very small amount of water in it. Tin cup also works for 1 serving of rice, believe it or not! 🙃
What an excellent review!!! Thank you so much, Helen.
Such an informative video. I so wanted a complete review between the two. Thanks a lot! 💖
I love your show and the explanations you provide in detail…I tried the black beans in the instant pot and came out great. Thank you.
Excellent info. Thank you very much. Good to know.
I was just about to buy the electric cooker, then I decided to stick with my trusty stove one. I cooks beans at least twice a week and my stove cooker is the best for that.
Thanks again for sharing 💐
Your videos are always educational and delightful. Thank you!
You are very detailed & efficient in your presentation. I leaned something new (because I haven't tried cooking white beans) but I learned: White bean types are delicate! Thank you because the I hear a lot about the instant pot.
A negative of the stove top pressure cooker (used one for many years) is getting the flame just right over the cooking time. A plus is that you can put it in the sink and run cold water over it to reduce the pressure quickly without venting the pressure if the recipe calls for it. I used it mainly to tenderize tough beef for stew and for that it required natural depressurizing which the instantpot works well for. It's all a learning experience for me and choosing the right tool for the job.
I was skeptical at first watching this video but the bean test is absolute. I use a Magfesa stove pressure cooker and have a IP Duo Evo Plus still in the box. Also a Zojiroshii imported form Japan for rice related items. (no comparison in terms of rice) IP is good for many applications, but watching this video gives me much needed info.
I started with stove top pressure cooker as I didn't appreciate the automatic, features of Instant pot init. 2 months ago I finally gave in and got myself the latter one, and I love it too, after thinking that the stove top unit was the best thing since the sliced bread. I love both units for making it so easy to make soups. I was never a cook, but video channels like yours or Natasha's made me realize how easy and enjoying the cooking can be. Making bigos is now much less daunting, and it tasts as good as the ones made my mom and sister.
Thank yiu againnfor an excellent, very honest review.
Omg!!! What an excellent review. I have been looking for exactly this kind of information to determine whether I was better off with a stove top or electric pressure cooker for my needs. I was also looking for a review that would compare and contrast what each was best at or if they cooked equally in all catagories. I also had questions about those delicately braised meats and how their sauces faired in pressure cookers. I have looked at countless reviews over many, many weeks and haven't come across even one video that attempted to discuss what one does better than the other, not to mention what we should NOT attempt to make in either electric or stove top. Thank you for this comprehensive review. By the way, do you know that Americas Test Kitchen rated the instant pot as the least effective of the electric pressure cookers they tested. In any case, I'm sure the results would have been quite similar. Thanks again.
I think this is one of the most thoughtful reviews on youtube. I have an instant pot (original model -- a few years old), a fagor duo stovetop pressure cooker, and an Anova sous-vide circulator. They all have their place. Dead easy chicken stock goes to instant pot. Polenta/rice/most whole grains: instant pot again. Meats: sous-vide if you have at least an hour, but then needs browning in a cast-iron skillet (instant pot meat is quick, but other techniques deliver superior results, and you will still mostly need a skillet to finish; also forget chicken skin -- turns vile) -- but sous vide is very hard to overcook -- guests arrive 2 hrs late?: with sous-vide, rarely a problem. Vegetables: instant pot is mostly useless (greens like collards that take an hour+ may be an exception, but I prefer stove-top), as is sous-vide. Best beans? Sous-vide, 18 hours, if time (OMG! absolutely grainless, but not mushy - like a soft wax). 2nd best? oven. 3rd best? Stovetop PC. Another + of instant pot: in summer, in my non-AC apt in NYC: instant pot heats up space the least! Leftover instant pot meats cooled and reheated? Other methods deliver superior results.
sous-vide beans? I want to hear more :) what temp? do you put them in a jar with water and then set them into the waterbath? soak first? thanks!
@@helenrennie Sadly, cooking beans is an art not a science (bean age, bean variety, temp, pH, etc.)! So many variables. This is my recollection from the experiment a couple of years ago. I soaked 1 lb beans (Rancho Gordo for sure - iirc Domingo Rojo) overnight in salted water - based from Kenji Lopez-Alt recipe - (15 gm/l ~ 1 heaped T/qt Diamond Crystal kosher salt with a ~3 inch piece of kombu seaweed), 1 lb beans, in a 1/2 gal mason jar. Drain beans (and feel sad as you watch most of the beautiful red color of the beans go down the drain!), rinse in fresh-water, add a bit of salt, put in pot on stove and boil 10 minutes to klobber lectins. Cool until it won't break glass, divide between 2 of the 1/2 gal mason jars -- expansion during cooking will be too much for a single mason jar (chop kombu in 2 and divide as well, or see next paragraph). Set jar in cambro, and fill with enough water to be above bean level. Set temp to (iirc) 190° F. This temp is high enough you want to minimize water evaporation -- I may have loosely covered mason jars (loose ball jar lids? loose aluminium foil?) and used ping-pong balls on water surface of cambro. My recollection is I started beans early afternoon (1 or 2 pm) saturday, tested every few hours, got frustrated that this was not working out -- late evening had a couple glasses of wine..., and went to bed, forgetting about the beans! Next morning I got up, go in the kitchen, and go Oh, damn, My Beans! Tested and OMG. What a texture. NOT mushy, NOT grainy -- every starch granule rendered into ?? a gel state??. And essentially NO broken beans. Remarkable. I can't remember for sure, but I think I also had farmer's market heritage pork ham hocks (Flying Pigs Farm) in the jars as well. But as you know, beans need constant testing. Cook until done -- which is how long? Until done. Keep testing. Until done. This can be a laborious PITA.
An instant pot related bean tip: I used to try to cook aromatics (onion, carrot, celery, herbs, e.g. rosemary) with the beans . Aromatics invariably turn to mush way before beans are cooked. You do NOT want to try separating carrot mush or rosemary leaves from your beans. I've also tried using what is basically a giant tea ball to segregate the aromatics. Doesn't work that well. Instead, cook bean cooking stock in your instant pot. Add chicken stock (preferably homemade, chicken feet work amazingly for this purpose, and are still quite cheap), aromatics, and kombu to your instant pot; add a little olive oil and cook on high for an hour. The aqueous soluble flavor components will extract into the chicken stock, the lipophilic flavor components will be extracted into the olive oil. Cool, strain through a sieve, and use this stock to cook your beans, and avoid getting slimy overcooked veg on your beans.
Cast Iron - variances in temperature across a pan can be ~100F while a multi-clad pan would be ~10F (You have to preheat in an oven to get even browning which wastes heat energy). Aluminum holds more heat at just over half the weight, spreads heat more evenly, and can tolerate 500F+. Cast Iron requires seasoning, slow heat up, and high maintenance which releases toxic smoke into the air, and wastes heat energy. With a stainless surface; you have the choice to season or not, and it is better for making a fond. - For these reasons I stick with multi-clad or disk bottom pans as I also observed much better results in them.
Slow cookers deliver better beans than any pressure cooker or pot on the stove. I haven't tried to sous-vide them.
Non-AC apt in NYC summer? That's torture.
What a brilliant review! Thank You!
Helen, I love your logical explanations and wisdom. Thanks for the great info!
Very informative and useful video, thank you for posting.
Very good information! Thank you!
A very helpful video. Warning: contains science.
Thanks as usual for a no-nonsense review that helps us make informed decisions to help improve our daily kitchen experience. For me personally this is very interesting, because it might help me avoid buying one of these ridiculously expensive and imo useless cook processors that are currently en vogue here in Germany thanks to MLM style distribution and aggressive viral marketing. Despite having a very well equipped kitchen my better half has been interested in getting one of these machines for quite a while.
Here in Germany the dominant one is called "Vorwerk Thermomix" (similiar to KitchenAid Artisan Cook Processor I think) and it costs a whopping € 1299. Seeing that a lot of the applications she was looking for are covered by a much less expensive machine, this device this might sway her.
So thanks for the video!
Nice discussion. For me, an immersion circulator is worth buying if only for one dish alone: onsen tamago. Soft cooked eggs have been a favorite of mine for years, and an immersion circulator makes them ridiculously easy to cook
I'm new to your channel and really glad I found it!! I love my instant pot but couldn't figure out why certain dishes and, yes, some beans just didn't work out. The beans were really perplexing as I was having great success with some, and total fails with others... I figured I had just done something wrong until this video --thank you so much for sharing!
Honest review! Thank you so much
The Instant Pot came in really handy over the holidays. I could cook mac and cheese on the dining room table while my sister was in the kitchen.
Two weeks ago I bought a stove top 8-qt pressure cooker. Love it. Not many recipes on here for it. But! For the instant pot there are many, many of them
Exactly what I was looking for, great video!
Must have in the kitchen. Very Good product. Check here: amzn.to/2t647Dm
I used a stove-top pressure cooker for more than 40 years before I bought an Instant Pot Ultra. I really only ever did stews and soups in the stove top. I still make all my stews and soups in the IP as well as yogurt, rice, and Flan/Creme Caramel! Creme Caramel is so easy without having to deal with a bain marie! I do the caramel in my microwave first. It still brown meat first on the stove. I live on my own and make a lot extra for freezer meals. Not having to stand over the stove to make sure the pressure is right makes the Instant Pot work well for me.
@Amy Weinholtz get a third stovetop pressure cooker
Helen, I love your reviews and educational videos. I am still undecided about purchasing an Instant Pot. I am a strong advocate of using pressure cookers but all of mine are of the range top variety. I think I want to purchase an Instant Pot (and I probably) will; I hesitate because of bad experiences with previous types of electric pressure cookers. Thank-you for this video.
Thank you for another excellent review
I bought one a few years ago because I make a lot of bone broth and summer in this part of Nova Scotia is sweltering. Too hot to use either of my stoves. I absolutely love the thing. Never dreamed I’d use it so much. In fact, I now have three: the original 6 quart; a 3 quart; and one that has a pressure canning function.
Hello, Ms. Rennie! Thank you so much for this video. I've decided not to buy an Instant Pot at all based on your review! The three European dishes you mentioned I make quite a bit. I've made boeuf bourguignon about four different times since fall of 2019, and European dishes and recipes that require nice, browned meat are typically the way I always cook. So thank you! You've helped me decide. I'm just going to stick with cooking the way I normally do because that's what I enjoy.
Thank you so much! I needed the answer for beans with Instant Pot.
I just posted a video on how to do beans in instant pot. czcams.com/video/aiUcygy6W_s/video.html
Wouldn't the Slow cooking option be good for the osso buco and such things that you want to reduce like that? leave the steam gate open and let the vapor escape.
Lol. Your car analogy for Cannellini beans in Instant Pot won me over to like and subscribe. :)
Excellent, excellent review, thank you. I’ve been debating for ages over whether to get an IP, I was inclining toward getting one but now I have serious doubts. I have a Dutch oven, of course, and a trusty old slow cooker, they’ve done the job for ages, I guess they’ll stay in the roster. Thanks fir your informative and helpful tips and reviews!
This was super helpful! Thank you!
I was so interested in your review, so almost forgot to click "like" button. Great job
I was given an Instant Pot for Christmas and I love it. I cooked pork ribs in it. I cut them into 2 rib sections set them upright in a spiral pattern and poured a mixture of BBQ sauce and water about 2 cup on high for 45 mins. They came out so tender. I have also made chicken paprikesh, and chuck roast.
Thank you! The info on beans was very valuable!
Hi Helen. Great video! I've had great results making cheesecake and banana bread pot-in-pot in the Instant Pot as well. Cakes tend to turn out very dense and moist, so it wouldn't work well for something like an angel food cake, but I do want to try something like a carrot cake that benefits from being nice and moist.
I think you might just need to reduce the water or milk in the recipe like I do with PIP rice. Also if you aren't already; remove 2Tbsp flour for every cup and replace with 2 Tbsp corn starch. (cake flour)
Love your accent! I too succumbed to peer pressure and got one, but it is the cusinart brand. Sadly, I hardly use it. Like you said it doesn't keep a nice crust on chicken or other meat. I like the flavor of foods that come out of my Dutch oven, so much more favor from cooking a long time on the stove or oven.
I just cooked 2 turkeys this past month. I used my PC for stock, but poached the breasts and innards. - Yep.. the breasts aren't browned, but the fat is rendered, and when frozen, thawed, and broiled? - Doesn't taste like leftover and some of the best turkey I've had! Not sure if a PC will match poaching (~175F) but it should have a similar result.
You can cook a big batch of rice and portion it out and freeze it. It reheats very well in the microwave. I used to do that all the time when I lived in Japan.
I'm sorry but frozen and reheated rice is just not the same as freshly cooked. And considering that uncooked rice stores very well (pretty much forever) at room temperature and is very easy to cook, I see no point in cooking-freezing-reheating rice. Don't waste freezer space on rice.
Truly enjoyed your review. Thanks. I've subscribed and look forward to more.
I've been incubating soy yogurt in my instant pot. I'm looking forward to trying to incubate natto and Tempeh soon, too. I'm hoping to get a stovetop pressure cooker for exactly the reasons you said. It takes forever for natural release! I even just tried to cook oat groats on the multigrain setting for 12 minutes. It took about 100 minutes from start to finish. Way too long. Thanks for your video! Would love to know your recommendation for a good stovetop pressure cooker!?
Exactly what I needed!!! Thank you.
I own both types of pressure cooker and this is a totally fair and comprehensive review. I’m somewhat surprised that you don’t own a rice cooker, which gets way more use in my kitchen than either.
I found the same thing for Beans with the IP. The method I use now is to soak Beans for 2 hours in warm Water with 1 tsp Baking Soda, and Black Tea. I then boil Beans for 15 min. in the same solution. Beans come out perfect every time, with far less time.
Helen: Thanks for a no nonsense review!
Superb video to highlight the differences 👍🏻👍🏻👍🏻👍🏻
i grew up on stove top pressure... i got an instant pot and loved it! it did stop making beeps but it still stopped when it said it would. it's in our bulk pile right now, i just got a ninja foodie pressure/air crisper for xmas. i made chorizo papas tacos for lunch in 20 minutes!!! i still stand behind a good stove top pressure pot, just check your cap and keep the seal immaculate!!! pressure cooking is one of my all time favorite tools.
*I love to watch your videos, you do everything very graceful. Spaciba!!!*
Thank you, much love.
Thank you for a very fair and helpful appraisal--I have an "instant pot" (salton brand)and a stovetop one too and I also see differences. For me, the long wait time for the instant pot to come to temp and pressure (vs the stove top pressure cooker) is an annoyance, particularly when cooking foods for a short time (rice!). I don't mind that when making stock or pulled pork or lamb shanks. And now I understand what's going on with beans! Thx! But what i really love my electric pressure cooker for is confit duck legs--I don't need to buy extra duck fat and once cooked, they will store in the fridge so you can whip them out for a fancy weeknight deal (just flash the duck legs under the broiler before serving). For me, this made it worth the $.
I have an 8 quart Instant Pot, and I love it for making bone broth;use stew setting for 3 to 3.5 hours, turn the pot off and rest for ten minutes, then open the pressure knob slowly and let it release completely.
Just found your channel! It's really great :)
Thank you so much! This was incredibly helpful! I’ve been researching forever trying to decide which route to go, but haven’t been able to find enough info. As I would want to brown meat and cook many types of beans, stove top appears to be the way to go for me. Thanks for the thorough review!
That was brilliant!
Totally fair review of both
Thanks for the video. Makes me think pressure cooker is a better choice for me
Very helpful video, thanks!
#realcomment An excellent analysis as always. I bought an InstantPot Ultra for my girlfriend last year, and broke down and bought a Duo for myself. We pretty much do simple stews, made more interesting by adding Curry packets we pick up at Indian grocery stores.
My last couple of endeavors I chose to do some sauteing on the range, then dumped the contents into the IP. This came out great. I caramelized onions, sauteed the pork, even browned some spices, deglasing with chicken stock, all of which went into the IP. I added veggies and started it up. It came up to pressure quickly due to the already warm parts. I made something that tasted good but bland the first day, but after a week in the fridge was delicious.
So consider doing a bit of stove work to compensate for the weak saute mode, and you might be quite surprised!
Thanks for you always excellent videos. Interestingly I found your channel when I first decided to get a stovetop pressure cooker, you had such and excellent video that I subbed. :)
thanks for the video!! I'm feeling better keeping my stove top & buying a instant zest for rice for $50 saving.
Canning with a stove top is an added value that Instant pot can't do.
Excellent talk about beans, I make a lot of them. Well done.
excellent discussion and It was important to hear as I had heard the instant pot was an exception to other electric pressure cooker with the exception of the bon appetite electric PC that cooked at 15 psi that HSN sold about 10 years ago.
I’ve not had any experience cooking with an insta pot/pressure cooker, but my mother in-law uses an insta pot for nearly every dinner meal. When i stayed with her for a few months, I noticed often the food from her insta pot would be too mushy or too watery. Any sort of pasta noodles never had al dente texture. It’s definitely a handy kitchen tool but it’s definitely not magic, and it won’t turn out perfect dishes all the time.
Really a well-done video.
It also works really well for recipes that would be in a slow cooker anyway. So a beef stew where you sear in a separate pot and cook for half a day on low could be done in no time at all. You'd probably have to use a little less liquid as even a slow cooker evaporates some but it would work just as well. Of course it's not as good as a stew where the meat and sauce is caramelized by the heat of an oven but it's definitely a main selling point.
I have been using electric pressure cooker for 39 years. Northern beans are my favorite beans. I don't eat many beans but when I do it's navy or northern. I don't mind a little bit of mashed up beans. Beans are not worth it to me to not have the convenience of the cooker. I mostly use mine for stews. I have a separate appliance just for rice. The roast stew is really good imo. I don't mind the juicyness of the meat. The flavors are still complex enough depending on the seasonings and additions. I could my meat for about 50 mins to 1.15 hours. Then I add my veggies for about 5 pressure minutes. It is perfect every time. Another go to recipe is chicken and dumplings. It is the same as the veggies. Just cook your meat first then add your fluffy or dense or frozen egg noodles for 3-5 mins. It is always perfect.
Loved this video. Thanks for all the information. I'd love to see your farmer's cheese recipe!
Instant pot cook my beans black eye beans perfectly. I do not use beans/chilies button. I use manual button and put in 30 mins and the beans comes out perfect. Celebrating 3 years of instant pot and definitely the easier cooking experience of my life. I love it.
Thank you for this video. I was thinking of getting the instant pot mainly for the bean cooking. Think I’ll just stick with getting a stove top pressure cooker. You’ve saved me time, money and frustration. Have a good day
Get one it is so good you will love it
yes, you were very helpful. ty
Hi! Thanks for the info. I am still confused about what to buy. I saw another video where they show that instant pot cook meat in longer time than a conventional one, since instant pot tool over 15 min in pressurizing. What do you say?
instant pot cooks at lower pressure than stove top pressure cookers.
Very thorough review. Helen, would you, please, post some recipes that you mentioned? Especially the preparation of the farmer cheese.
Ooh yes! I would love the farmers cheese recipe! As well as how you use it...
I just added it as the first comment. It's pinned to the top of the comment section so that it's easy to find. I'll post a video next week for an idea of what you can do with farmer's cheese.
@@helenrennie thank you Helen.
Thank you, thank you, for this review. Now I can make my decision.
Very good video, thank you!!!
Nice review. I got swept up in Instant Pot love a few years back and bought one. I already had a 30 year old Mirromatic stove top pressure cooker, found in a thrift store years ago. I find that I more often reach for the stove top version although I confess that I am not a yogurt maker and realize that many people use their IP for that alone. I am not ready to give either pot up; think I will dig out the IP and make some farmer cheese.
For all types of beans, I use the stove top PC and add a little oil to prevent foaming, salt, and a bay leave as well as dried chiles (depending on what I'll be doing with the beans).
The slow cooker function is your Dutch oven😁 if I had a Dutch oven I’d use it. I hear it’s way better for flavour if done right. Thanks for your great in-depth review. I will get one knowing it sucks at beans, and won’t taste as good as a slow cooker. The speed and the safety of not having to stand over it is game changer for me!!!
Thx for your time here, very well spoken and nicely edited!!
here is an update on beans. use a slow cooker function: czcams.com/video/aiUcygy6W_s/video.html
I am a devotee of gourmet deviled eggs, and happy to read that the IP is used by Helen's Kitchen viewers for 'hard' boiled eggs. I have found 5 minutes on the Low setting produces the semisoft yolk center that Helen prefers, and 5 minutes on High results in its completely cooked counterpart. For me, placing the egg immediately into ice water has eliminated the gray yolk ring. Farmer's cheese, rice, chicken stock ---- possibilities seem endless!
I love it for beans. Really curious about your experience.
I think I'll stick with the two Mirro Pressure Cookers that my Mom gave me. I was thinking about getting an Instant but I need the counter space more and my Mirros are great for canning my stocks and soups.
I have made many meat dishes in my Fissler stove-top pressure cooker, and they have actually turned out tastier than the oven version, in a fraction of the time. I cook it under pressure for about 45 minutes, and then I let it depressurize naturally, take the top off, and let it reduce for about 20 minutes, and it turns out perfect each and every time. I also use mine for Risotto all the time, and the fact that I can depressurize it quickly helps to peel the layers of the rice from the surface, and as soon as I stir it, it turns perfectly creamy. The same process that makes beans burst works perfectly for Arborio rice. If you understand the physics of how liquids boil at different pressures, you can make exquisite dishes in a stovetop cooker.
Helen, you would LOVE the Instant Pot PRO 8 quart!! The pot has handles and can be used to a stove top. It browns a little better as well.
Zdrasti! I need to try cannellini beans. I normally use the other types of beans (black, pinto, great northern, etc) and it’s seems to work well for me like you said. This sounds like a great test.
I’ve never used a stove top pressure cooker and even though I own two probably never will. My mother exploded hers at least three time when I was growing up. It was a bit scary and took days to clean up. The instant pot is the first time I’ve cooked with pressure and I love it. I’ve been satisfied with northern beans.. I’ll take note of what I’m doing but it could be I’m more flexible because I don’t have to soak them or cook for hours. Maybe it’s because I usually add some rice for balanced protein or use a bit less water? Any way I love the instant pot. I do cook my stews etc in a Staub Dutch oven. My kitchen will always have a good Dutch oven and always has had one.
I agree with you about the Instant Pot. I find that the only thing I use it for anymore is to cook rice. But even that takes longer than the rice cooker I used to have. I've tried many recipes but they are all terrible, except for soups or things that would work in a Crock Pot. Anything with pasta is gummy. The "saute" function is terrible since the temperature is so low.
Woaw this video is awesome thank you so much.
You did great answering my question regarding the cooking of beans!
A quality pressure cooker like the Fissler doesnt need minding. You get it to pressure on the guage and turn the stove to the lowest setting (electric). Done. Perfect. I could not join the insta pot craze as I think they brown food poorly in comparison. For rice i have a Japanese Rice Cooker (Zojorushi?) and get perfect rice while I'm, making stew in my poressure cooker as I am doing right this moment. I dont ever view pressure cookers as dangerous since I know how to use them properly.
Great video.
I love my Instant Pot. It's great for risotto and rice pudding. I use it for making bean stews because you don't have to soak beforehand. For risotto it doesn't catch, you don't need to stir all the time and if you're using dried mushrooms you can just put them in after rinsing but you don't have to soak them.
I think my biggest complaint is searching for recipes. I use a stove-top cooker, and I’d say 99% of the time, a search brings up a bazillion recipes for the Instant Pot, and zero to few for the stove-top. I realize they’re similar, but they’re really not exactly the same, so I either search forever, or I just pretty much wing it. Instant Pot seems to be assumed to be THE pressure cooker.
Loved your video. A friend of mine gave me an electric pot for my birthday because I cook a lot and make cooking CZcams videos.it's one like the one you showed but the brand is different.It's a Farberware. Basically they are all the same.(electric ones ) I cook beans and now with your useful information, I have a better idea of using this electric pot T.hank You.
Just an FYI!! I was in the process of making your chicken stock in my 8qt Fagor duo when I ran into a big problem with the pressure not building up. I cleaned the valve (I always do anyway) put a new gasket in and still no pressure build up. I tried getting in contact with Fagor and found they went up into space or somewhere where we can't find them. So now I am in the market for a pressure cooker and am wondering if you have tested any other stove top pressure cookers. I so rely on your opinions. Thank you.