New to Instant Pot cooking? Watch "How to FINALLY get started with your Instant Pot in 2023!" czcams.com/video/ue3J7RDFtSY/video.html Good luck! - Lisa
works great. i love that it has stainless steal pot inside czcams.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
You were one of the very first channels I found when I got my Instant Pot and needed to gain some knowledge but more, confidence. I highly recommend newbies to go back and watch all of your videos. I learned so much, and you get right to the points.....plus, the food is good! I also didn't buy a bunch of accessories I didn't need. I started slow with rice, eggs and yogurt. And got all those tips from you. TY
I am in the midst of decluttering and reorganizing my kitchen, when I get through I am definitely going to start using my Instant Pot. Thank you for the encouragement to just get started! 😊❤️🌻
I struggled at first, afraid of it exploding. After I get more confident in using it, I love it and bought a second one. I even did the worst case scenario, and I forgot to add water. The pot did shut off by itself, but it wasn’t pretty inside. Alot of clean-up was needed, but there was no fire or explosion.
Just a comment about the time it takes for the IP to come to pressure. Most things you cook, for instance mashed potatoes, rice, anything that requires boiling, you have to bring the liquid to a boil and THEN start timing the potato or eggs or rice, etc. cooking time. And depending on the quantity and size of your pot, it can take a long time to bring things to boiling. So don’t let the “coming to pressure” part of instant pot cooking put you off. The nice thing about the IP is that although I don’t recommend leaving the kitchen before it comes to pressure, you don’t have to watch it closely like when you cook mashed potatoes on the stove and want to avoid spillovers. The other nice thing about the IP is that there are many foods like veggies and chicken breasts that you don’t have to defrost before cooking like you have to with stovetop cooking. This channel and a couple of others are very good. Lots of well-explained and demonstrated hints, recipes, and procedures without annoying chitchat.
Your channel is very helpfull We just purchased tour cookbook and have a question on cooking for 2 Can most of the recipes just be doubled your book has totally changed my breakfast routine for the good Thank you
I don't know the definitive answer to your question. But I can share something that I've learned that hopefully might be a little bit helpful. You have to be careful with which recipes you're planning to alter the quantity. With some things it doesn't really matters. Corn on the cob for instance. You can put as many in the pot as you can reasonly fit and the cooking time remains the same - as long as you stack them so that the steam can circulate. But other recipes would change the cooking time if you change the quantity. But I don't know enough to tell you which. So hopefully she'll see your question, or perhaps someone else might be more helpful.
Thank you for strongly mentioning that the “cook time” does not mean “total time” cooking. When electric pressure cookers were first introduced, the infomercials left this key part of the cooking time out (as does the tv shopping channels). People were lead to believe you could have a pot roast cooked in less than 25 min start to finish, and this is not true. I love my InstantPot and use it regularly. Thanks for a great user friendly channel!
I love mine, best rice ever. I use it for taking a whole frozen chicken to soup in 40 minutes. I have cooked a steak on warm from frozen to done, I freeze it seasoned and marinated. Its crazy how much it can do. She is correct its not a very good slow cooker, its too hot - warm setting is your friend. If you know its going in the instantpot you can plan and freeze for it. I just use it for what I know it can do, if you research it can do much more. I have taken the chicken from the instant pot and smoked it until the skin got crispy gain but the inside was still moist.
I just bought my first instapot a few months ago and thought it was so cool that I could slow cook and pressure cook in the same pot. However, when I tried to slow cook my meat sat in the cooker for an hour and it was still cold. I wish I could use that feature but every thing I've tried it still doesn't want to heat up on the slow cooker function. Is there something I'm doing wrong?
Just out of the box... There's a tab you have to remove on the pressure valve but it doesn't want to come off without ripping. What's the story? Do you have to rip it off? Isn't there a danger of leaving a shred of paper inside the valve to either clog it is keep it from shutting properly?
The valve is removable but I just pulled up the valve a little a got that little piece of paper out like that. You can see the valve is removable at the end of manual cleaning instructions
Please help me, I've just bought the Anko Pressure Cooker and think I've made a big mistake; this model has absolutely no way to set the cooking time yourself. This user experience is unpredictable and very frustrating. Please can you look into in and share if there is any reason to not immediately throw out this preset-only machine.
I have two 6 qt IP’s and one 3qt IP. I’ve been looking at 8 quarts and don’t know the best one. I’m not a techie. How come it’s not recommended to use hot liquid at the start of cooking? The liquid has to build pressure to start the countdown. How does the starting liquid affect the cooking time?
The food is cooking for the amount of time it takes for the water to get hot. You'll have to increase the total cooking time if you try and take a shortcut with the heating liquid time because that will cause it to cook less long
The food starts cooking as the water heats. If you add hot water it will reach pressure more quickly and it won't cook as long. I've been pressure cooking for 42 years and I still love these videos.
I see a lot of shots of you cooking stuff that looks like it has dairy in it. I bet you know better than I do not to put in the dairy before pressure cooking, but considering this video is targeted towards true beginners you might wanna make it clear that dairy and high pressure do not go well together and whatever cream goes with the recipe should be added *after*.
I know you need to hit the pressure release on the pot before opening the lid… But you never show that and a new person will just open the lid under full pressure..
Maybe buy some NEW equipment. No manual on new pots. Many differences you ignore. I think you are better than most. Pretty sure you can afford state-of-the-art equipment. This is like telling a teenager today how to drive a manual transmission car. NOT to relevant. Please!!!
You can find online instruction manuals for almost any appliance you can think of and some sites have manuals with more indepth instructors than the one in the box.
Everything written here will work on new pots. Most of the time you use manual (pressure cook) so knowing how to use that button will pressure cook almost anything.
New to Instant Pot cooking? Watch "How to FINALLY get started with your Instant Pot in 2023!" czcams.com/video/ue3J7RDFtSY/video.html Good luck! - Lisa
Can you do a full tutorial please - I have an IP but am terrified of it so a total guide would be brilliant for scaredy-cats like me. x
works great. i love that it has stainless steal pot inside czcams.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
You were one of the very first channels I found when I got my Instant Pot and needed to gain some knowledge but more, confidence. I highly recommend newbies to go back and watch all of your videos. I learned so much, and you get right to the points.....plus, the food is good! I also didn't buy a bunch of accessories I didn't need. I started slow with rice, eggs and yogurt. And got all those tips from you. TY
I am in the midst of decluttering and reorganizing my kitchen, when I get through I am definitely going to start using my Instant Pot. Thank you for the encouragement to just get started! 😊❤️🌻
Your channel has literally changed my life! Thank you!
Yep I use my instapot to cook pork ribs, fall off the bone in 28 minutes, 4 Lb roast in about an hour, rice in 8 minutes
I struggled at first, afraid of it exploding. After I get more confident in using it, I love it and bought a second one. I even did the worst case scenario, and I forgot to add water. The pot did shut off by itself, but it wasn’t pretty inside. Alot of clean-up was needed, but there was no fire or explosion.
Just a comment about the time it takes for the IP to come to pressure. Most things you cook, for instance mashed potatoes, rice, anything that requires boiling, you have to bring the liquid to a boil and THEN start timing the potato or eggs or rice, etc. cooking time. And depending on the quantity and size of your pot, it can take a long time to bring things to boiling. So don’t let the “coming to pressure” part of instant pot cooking put you off. The nice thing about the IP is that although I don’t recommend leaving the kitchen before it comes to pressure, you don’t have to watch it closely like when you cook mashed potatoes on the stove and want to avoid spillovers. The other nice thing about the IP is that there are many foods like veggies and chicken breasts that you don’t have to defrost before cooking like you have to with stovetop cooking. This channel and a couple of others are very good. Lots of well-explained and demonstrated hints, recipes, and procedures without annoying chitchat.
Your channel is very helpfull
We just purchased tour cookbook and have a question on cooking for 2
Can most of the recipes just be doubled
your book has totally changed my breakfast routine for the good Thank you
I don't know the definitive answer to your question. But I can share something that I've learned that hopefully might be a little bit helpful. You have to be careful with which recipes you're planning to alter the quantity. With some things it doesn't really matters. Corn on the cob for instance. You can put as many in the pot as you can reasonly fit and the cooking time remains the same - as long as you stack them so that the steam can circulate. But other recipes would change the cooking time if you change the quantity. But I don't know enough to tell you which. So hopefully she'll see your question, or perhaps someone else might be more helpful.
Thank you for strongly mentioning that the “cook time” does not mean “total time” cooking. When electric pressure cookers were first introduced, the infomercials left this key part of the cooking time out (as does the tv shopping channels). People were lead to believe you could have a pot roast cooked in less than 25 min start to finish, and this is not true. I love my InstantPot and use it regularly. Thanks for a great user friendly channel!
Most helpful and I will check out your other newbie videos. Also love your eyeshadow!
You should head up a Instant Pot therapy group......for timid owners.
I love mine, best rice ever. I use it for taking a whole frozen chicken to soup in 40 minutes. I have cooked a steak on warm from frozen to done, I freeze it seasoned and marinated. Its crazy how much it can do. She is correct its not a very good slow cooker, its too hot - warm setting is your friend. If you know its going in the instantpot you can plan and freeze for it. I just use it for what I know it can do, if you research it can do much more. I have taken the chicken from the instant pot and smoked it until the skin got crispy gain but the inside was still moist.
The instant pot uses a lot less electricity than cooking using other meathods
We use solar power and I have noticed it uses way less electricity than I anticipated. So good.
Love the screaming in the back!
rice is easily the easiest thing to cook for a first time
I just bought my first instapot a few months ago and thought it was so cool that I could slow cook and pressure cook in the same pot. However, when I tried to slow cook my meat sat in the cooker for an hour and it was still cold. I wish I could use that feature but every thing I've tried it still doesn't want to heat up on the slow cooker function. Is there something I'm doing wrong?
Just out of the box... There's a tab you have to remove on the pressure valve but it doesn't want to come off without ripping. What's the story? Do you have to rip it off? Isn't there a danger of leaving a shred of paper inside the valve to either clog it is keep it from shutting properly?
The valve is removable but I just pulled up the valve a little a got that little piece of paper out like that. You can see the valve is removable at the end of manual cleaning instructions
Do you have instructions for Tefal instant pot?
Please help me, I've just bought the Anko Pressure Cooker and think I've made a big mistake; this model has absolutely no way to set the cooking time yourself. This user experience is unpredictable and very frustrating. Please can you look into in and share if there is any reason to not immediately throw out this preset-only machine.
❤❤❤
I have two 6 qt IP’s and one 3qt IP. I’ve been looking at 8 quarts and don’t know the best one. I’m not a techie. How come it’s not recommended to use hot liquid at the start of cooking? The liquid has to build pressure to start the countdown. How does the starting liquid affect the cooking time?
The food is cooking for the amount of time it takes for the water to get hot. You'll have to increase the total cooking time if you try and take a shortcut with the heating liquid time because that will cause it to cook less long
The food starts cooking as the water heats. If you add hot water it will reach pressure more quickly and it won't cook as long.
I've been pressure cooking for 42 years and I still love these videos.
how long until the food stops tasting like silicone?
Can you sear meat with it?
Cooking with Claudia, sears her chuck roast in this kind of pot with oil.
I see a lot of shots of you cooking stuff that looks like it has dairy in it. I bet you know better than I do not to put in the dairy before pressure cooking, but considering this video is targeted towards true beginners you might wanna make it clear that dairy and high pressure do not go well together and whatever cream goes with the recipe should be added *after*.
❤👍💐
I know you need to hit the pressure release on the pot before opening the lid… But you never show that and a new person will just open the lid under full pressure..
The lid won't open its security locked until pressure is gone
Maybe buy some NEW equipment. No manual on new pots. Many differences you ignore. I think you are better than most. Pretty sure you can afford state-of-the-art equipment. This is like telling a teenager today how to drive a manual transmission car. NOT to relevant. Please!!!
You can find online instruction manuals for almost any appliance you can think of and some sites have manuals with more indepth instructors than the one in the box.
Everything written here will work on new pots. Most of the time you use manual (pressure cook) so knowing how to use that button will pressure cook almost anything.