My wife and I received an IP as a gift and used it a couple times, and shelved it for a couple years, not really understanding how it worked. Fast forward to 2022, I got IP-curious again and jumped in with both feet, discovered your channel, and made your beef stroganOFF-THE-CHART. Your channel has inspired us to use our IP weekly now, and inspired me to be the chef. I now IP far better than I grill. Thanks Jeff for having this channel! It's my go-to for Sunday nights. KEEP UP THE GREAT WORK!
Tip#4 L stands for lapsed and timer starts going up after cooking done. You said lapsed time when explaining it so you were right. These are great tips for beginners.
Another good tip - even if you are going to do pressure cooking, press Saute to pre-heat the pot. It will come up to pressure so much quicker. Cancel Saute than your pressure setting.
@@lisagrace6471 That's what I do. I throw in the things that could use a bit of sauteing first, if not, I get it going about 5 mins early. It's induction heat so it comes up to temp fairly fast. Add some liquid if you don't saute first because once you start throwing things in they'll stick to the bottom when it's hot.
Bought your book step by step instant pot cookbook. It is an answer to prayer! I’ve never pressure cooked and this book has helped and taken away my fear . Thanks
I just got my Instant Pot yesterday and have been “binging” on Ytube videos. I’ve really enjoyed yours since they are concise and to the point! I’m replacing a stovetop pressure cooker (20 yrs.) and an electric one (15 yrs) and an electric rice cooker. I was attracted to the stainless insert since my others were non-stick and the finish was going. I love to cook and look forward to trying all the recipes I’ve seen online! I’ve subscribed to your channel. Thanks!
I am so glad i found you !!! I was very much intimidated by my Instant Pot , now i feel like I can tackle this and i have a place to go to ask for help .... Your last statement , "If i can do it , you can do it" has been my personal mantra for 40 + years , so when i heard that ,I KNEW I HAD FOUND MY GURU!!!! Thank You !
Great job. Very nice pace of presentation. The presenters on some videos draaag it out or somehow try to flatter themselves and make the performance the message. Very helpful information. I don't even look for other videos on Instant Pot cooking anymore. Jeff's information is all I need.
Thanks for your straightforward and simple approach to the basics. I’m in the process of ordering the 8 qt. Instant Pot Ultra and your suggestions will go a long way toward getting me off on the right foot. Loved your video!
Thank you so much!!!! This is really helpful for us beginners!! I bought an Instant Pot and let it sit in the box for a month before I finally got brave enough to cook with it, lol. This is THE best tool in my kitchen. I found your CZcams channel and love, love, love it!!! You are a gem!!!
Great tips.. The biggest for me was to have bouillon of each kind on hand. A tip for you, each time I wipe the lid of my instant pot down, I check the gasket is in place and the pin is working smoothly before I reassemble the lid onto the instant pot, that way there are no mishaps during cooking. Thanks for your video. BTW I am a new subscriber. Also saw your mom, the recipe for filled cabbage in the IP is what lured me to your channel.
Just found you and signed up. Have been using an IP for 2 months and love it but would like to grow in my knowledge of how to best use it. I made a foil packet chicken dinner the other night that really rocked and no cleaning was needed other than to rinse and dry. I used the manual setting but steam may have worked also. I put my sealed packet on the trivet with 1 C water underneath. I have a tip for you to add to your tip bag. When cooking hard boiled eggs add a little vinegar to the water before starting. It keeps the bottom of the pot spotless.
Donna Binkley how would I go about getting the foil packet recipe that you mentioned. I just bought my first instant pot, & very nervous about using it. 😅
Thanks for the tips and all the time you put into these videos on just one subject. I recently got an I.P. from my cousin and I felt it was rather daunting. I never pressure cooked anything in my life and frankly I was afraid of pressure cookers. I've seen a few other people doing videos for these pots, but they seemed to take more time than it was worth, I could cook the same things the conventional way with less hassle. It seemed more complicated than it was worth. Not only that, some of the people seemed afraid of their I.P. or were not familiar with it themselves. That doesn't help my opinion on pressure cooking. Then, I bumped into your videos. You get to the point quickly, explain what you are doing and WHY! You show how it's not a big deal and you break down instructions and simplify things in a way that eases people and gets them thinking "Gee, maybe I really can cook with this thing!" The recipe book that came with my pot has foods that I'm not familiar with and don't have much interest in doing, esp to begin with in a new fangled cooking tool! But your meals are familiar, we know what they are, we want to eat them! This helps get people interested in using said Instant Pot. I've been writing down tips and other information you are mentioning. I plan to keep the tips with the instruction booklet or the recipe one. I've been saving some of your recipes in my Pinterest account. Maybe within a week I'll find something to cook in the new pot. It's only the 3 quart one, so it doesn't have much room. I'll have to cut the recipes in half maybe. Also, I wonder if I can get a better trivet for mine. The trivet i have doesn't have handles on it, which would be very handy to have.
Just got my first Instant Pot- the 3qt Duo Mini. I made your Chinese Pork Loin medallions as my first attempt. Thanks for a great dinner! Love your videos.Please keep them coming. You can do it--- I did it, too!!!
A note on the cleaning of the pot, if you want something a bit gentler than Barkeeper's Friend but still abrasive, give Bon Ami a try if you can get it (Target should carry it). It's a gentler formula but still abrasive, so it'll take care of heavier stains and spots while being nicer to the finish. Also, it's made of less harsh ingredients so less worries using it with cookware. Looking forward to going through the channel as I just got an IP myself!
Before using any abrasive cleanser on any cookware, let it soak with a little dish soap (aka food release) and then scrape the stuck on food bits with a plastic scraper. The little brown ones from Pampered Chef work better than any other I've tried. I use them on everything. No scratches and no scrubbing!
Thank you so much for all of your videos. I watch you all the time. My husband loves when he sees I'm watch one of your videos. He knows something good is for dinner! :)
Jeffrey, not only are you drop dead gorgeous, you are the pressure pot God of Gods. I could listen and watch your videos all day long. You have turned this 66 year old into somewhat of a diva in the kitchen. I can knock out the best beef stew, serve melt in your mouth pork chops that were frozen solid minutes before I turned them into my instant pot! Every recipe you have shown me has turned out wonderful! You are the best...not only are you gorgeous, smart and the best teacher ever--you are so funny! Love you to pieces my INSTANT POT GURU!
No. More. Hangers. I just ordered my Instant Pot today thanks to your great recipes and videos. All of your tips are very helpful. I'm shopping tomorrow for the spices etc you recommended to have on hand. Thanks for all of your excellent, informative and fun videos.
HI- I just got an Instant Pot about a month ago and thanks to your videos, I feel confident that I can cook almost anything (if I can get the chili smells out of my pot and get the silicon seal back in properly, that is!). Your chili (I didn't have hoisin or some of the other spices) is a great recipe! The ratio of beans to meat and liquid, just perfect. I worried about it being too fatty, but it's not. Thank you so much for these instructional videos. I'm hoping to try my hand at Chocolate Lava Cakes soon :)
Some people buy extra seals, and use some silicon seals for savory (smelly) foods, and reserve a seal for more delicately flavored dishes. I have found that the absorbed smells dissipate when I cook more bland foods, even though the seal had previously had a very strong odor. However, if I were cooking a sweet item, I would change the seal.
I just got my 1st Instant Pot 2 days ago (very late to the party!) and this has without a doubt saved me from having countless questions regarding how to use it. Thank you so much!
You have been soo very helpful to me. I bought one about 2 months ago and frankly I'm scared of the damn thing. I had a electric pressure cooker that finally bit the dust, bought the Instant Pot and I might as well have brought an alien space ship home. I've subbed, shared and I'd almost endure a Jewish Mother in law to watch all of your videos. I'm joking, I love everybody. But really thank you soo much.
Lol... Barbara Streisand memoirs. That's rich man. Nice touch. I'm fairly new to ip cooking and these are great tips. Thanks for bringing us underlings up to pressure luck speed.:-)
I just got your cookbook on Amazon. I highly recommend the spiral bound, WORTH IT. The cover is tolerant of spills.. Ha. I have tried several recipes and think they are all awesome. Your book is laid out so nicely. Easy to understand and follow. I can't wait to try all of the recipes. Thank you for sharing on CZcams. Can't wait for the next cookbook!
I haven't tried it, but you should be able to roast or steam garlic in the instant pot. You can freeze in cubes to have on hand. It's so freaking good!2
Such great & useful information, tips, recipes. When I want to make something new (or change an old favorite to instantPot), I check a similar recipe from Jeffrey and use it as a guide. Had this pot for a month before using but now that I've found this site, I use it all the time! Thxxx so uber-much for sharing your knowledge!
You have such a fun and interesting VLOG. Always look forward to your next posting, after watching the newest. :) The recipes are always so delish! Thanks for sharing your amazing talents! I love, love, love my Instant Pot! How did I ever cook without it?!?!? - Jacquie
Love your videos. As a newbie your recipes and helpful hints have been SO HELPFUL and USEFUL. Followed your pot roast recipe...best ever.....even better than my mother-in-law’s.....looking forward to more of your videos!
Bravo Jeffrey! Thank you for making cooking FUN!! Watching you cook and enthusiastically savor your own creation, is incredibly inspiring!! Food is passion and love! However, I must tell you that I am extremely allergic to MSG, if I so much as smell it cooking, never mind if God forbid, I should accidentally ingest it, I become violently ill. My Dad was the same. I inherited his hair and his sensitive stomach. I've learned the hard way to decipher all ingredients on packaging because even though, they might claim to "NOT have ADDED MSG" , the ingredients listed, will definitely contain it. This is indeed the situation with the Better Than Bouillon product that you add to every recipe. Their ingredients list includes, hydrolyzed soy protein, dried wheat and disodium inordinate and guanylate, which all contain MSG. Clearly, this product is NOT for those of us who are allergic! Honestly, I don't even use the store bought chicken broth or certain seasonings for this very reason. Can you please, please, please, do a special video for those of us who need to eat clean - A beautiful Chicken Broth or Brodo, in Italian, made of only natural ingredients. But please, no schifosi Chicken feet or other Chicken unmentionables (sorry but gag me!!) Our own broth to use in your recipes! I've just bought a 6 quart Instant Pot Duo Nova and am eager to cook along to your videos!! Grazie Jeffrey! Ciao Bello!
Thank you so much for your videos! I enjoyed watching all of them. I was very anxious to try my new pressure cooker and you gave me the confidence to experiment and have fun cooking for my family. I will continue to try all of your recipes and look forward to more videos.
Love your videos!!! Just got my IP yesterday and just cooked my 2nd meal in it. Lots to learn, but just made the most succulent chicken tenders ever! Thank you! (ginny)
Yes! Pulled that rookie mistake by leaving the ring off. I basically boiled my meat to bouncy rubber for stroganoff. Realized what I did. So I pressure cooked it (now 3rd time cooking this meat) BOOM! Came out 👌perfect 🙌
I really wish that I would have seen this vid from go when I first got my pressure cooker. So helpful. It would have saved me so much time trying to figure out what I did wrong regarding it not pressurizing. After watching This is Us I thought that I was going to blow up my home because of my ineptness. I laughed at the Mommie Dearest reference as I just this week bought a copy of the movie. One of the best all time comedic movies.
Jeff, Spreading your gospel! I sent this video over to a friend that's a beginning w/Instapot...your recipes and tips are awesome, keep up the great work!
Oh wow! You’re the only person other than myself that uses the Miss Hannigan reference! I always say, make it shine like the top if the Chrysler Building! But you have to say it like you’re drunk. 😂
I just read about a study that concluded you should not press on the lid, as you suggested, to get the pot to come to pressure. The study found doing so caused the internal temp. to be lower than letting the pressure build normally.
I disagree with the jarred garlic-I used it for years in college until i realized it’s nearly flavorless. I’ve found the fastest way is to get a tub of peeled garlic and garlic press!!! You can find peeled garlic cloves ultra cheap at Asian grocery stores!
Thanks for the tips. Which video of yours should I watch to learn about the "food burn" error message. I've been making steel cut oatmeal in my IP for several weeks with no problem. I add cinnamon, raisins and apple chunks. I use the delay button to start in the early morning. Suddenly, I am getting a "food burn" every time. What am I doing wrong? I cleaned the pot and added more water. I still get the burn. I have gone back to plain oatmeal and it works fine.
I'm new Just started using my instant pot this morning. my birthday present to myself. took me 3 weeks to get up the nerveto use it. All way want a pressure cooker but was too big of a wush. Thanks for your help
I know someone mentioned this before but I cannot emphasize this enough, if you are going to cook with water and the trivet (ie eggs or roast), OR if you are doing a one pot meal and don't have to pre-mix anything just add all the ingredients into the pot, set the pot to saute and preheat the water to almost boil while chopping or measuring out ingredients, add everything close the lid, cancel saute and now pressure cook as normal, saves a lot of time!!!
I don’t own an instant pot but I like bar keepers friend for keeping stainless steel shiny, similar principle to vinegar but I think it works better and I like to use it with steel wool
One tip that was useful was bringing my spaghetti sauce to a boil with saute before going to manual and the pressure does not take so long and the sauce does not stick to the bottom of the pan. I press stop + Manual push the knob on seal and put 10 min.
I have an InstantPot in a box in my kitchen, wondering if you have a video about dangerous mistakes to avoid? Thanks for this video makes it seem a bit less intimidating. Happy New Year.
I also saw someone who used the "Saute" setting, without the lid on, to get the water boiling before adding "pot in pot" ingredients. The pot came up to pressure almost immediately when she fastened the lid on.
My wife and I received an IP as a gift and used it a couple times, and shelved it for a couple years, not really understanding how it worked. Fast forward to 2022, I got IP-curious again and jumped in with both feet, discovered your channel, and made your beef stroganOFF-THE-CHART. Your channel has inspired us to use our IP weekly now, and inspired me to be the chef. I now IP far better than I grill. Thanks Jeff for having this channel! It's my go-to for Sunday nights.
KEEP UP THE GREAT WORK!
So happy to hear this!
Tip#4 L stands for lapsed and timer starts going up after cooking done. You said lapsed time when explaining it so you were right. These are great tips for beginners.
A tip I also heard about is that you can put your sealing ring in the freezer if it seems to have got stretched out.
Mr. Jeffrey you are the Master of this kitchen gadget. I love your recipes and tips!
WOW all spiffed up. Don’t get too big for all your fans. You are a joy to watch. Happy Holidays!
The “L” stands for lapsed time. Thanks for this. I learned something.
Jeff, your videos are outstanding! Wish I had discovered you about three years ago! Thank you for your time in making these awesome videos!
Thanks much!
Another good tip - even if you are going to do pressure cooking, press Saute to pre-heat the pot. It will come up to pressure so much quicker. Cancel Saute than your pressure setting.
Risa's Kluttered Kitchen oooo good tip 🤗
I also use a cup of warm or hot liquid instead of cold. This also helps it come to pressure quicker. 👍🏼
so how much sooner do you press saute? how long? Do you do it while you are getting ingredients together?
@@lisagrace6471 That's what I do. I throw in the things that could use a bit of sauteing first, if not, I get it going about 5 mins early. It's induction heat so it comes up to temp fairly fast. Add some liquid if you don't saute first because once you start throwing things in they'll stick to the bottom when it's hot.
Bought your book step by step instant pot cookbook. It is an answer to prayer! I’ve never pressure cooked and this book has helped and taken away my fear . Thanks
I just got my Instant Pot yesterday and have been “binging” on Ytube videos. I’ve really enjoyed yours since they are concise and to the point! I’m replacing a stovetop pressure cooker (20 yrs.) and an electric one (15 yrs) and an electric rice cooker. I was attracted to the stainless insert since my others were non-stick and the finish was going. I love to cook and look forward to trying all the recipes I’ve seen online! I’ve subscribed to your channel. Thanks!
You do such a awesome job, fun to watch. Love your senses of humor. Take care linda
Really appreciate all your help! You are definitely my go to guy!!
I moved out of home recently and I got an instant pot. Your videos had been a God-send!!!! Thank you!!!
I am so glad i found you !!! I was very much intimidated by my Instant Pot , now i feel like I can tackle this and i have a place to go to ask for help .... Your last statement , "If i can do it , you can do it" has been my personal mantra for 40 + years , so when i heard that ,I KNEW I HAD FOUND MY GURU!!!! Thank You !
Great job. Very nice pace of presentation. The presenters on some videos draaag it out or somehow try to flatter themselves and make the performance the message.
Very helpful information. I don't even look for other videos on Instant Pot cooking anymore. Jeff's information is all I need.
Thanks for your straightforward and simple approach to the basics. I’m in the process of ordering the 8 qt. Instant Pot Ultra and your suggestions will go a long way toward getting me off on the right foot. Loved your video!
Tip #11 is a good one. Many newbs have asked why their meals are coming out raw after X amount of time. Some don’t know it has to pressure up first.
Thank you so much!!!! This is really helpful for us beginners!! I bought an Instant Pot and let it sit in the box for a month before I finally got brave enough to cook with it, lol. This is THE best tool in my kitchen. I found your CZcams channel and love, love, love it!!! You are a gem!!!
Thank you Jeff, we're new to this pressure cooking. Appreciate this.
thank you so much for your book. Recipes there are more than perfect. I have never met anything better.
Over time i’ve made so many of his recipes………… All great and easy……….and most of all Delicious
Very helpful videos. One additional good tip is to read the manual that came with the instapot. Good info in there.
Great tips.. The biggest for me was to have bouillon of each kind on hand. A tip for you, each time I wipe the lid of my instant pot down, I check the gasket is in place and the pin is working smoothly before I reassemble the lid onto the instant pot, that way there are no mishaps during cooking. Thanks for your video. BTW I am a new subscriber. Also saw your mom, the recipe for filled cabbage in the IP is what lured me to your channel.
Thank you so much for the kind words, Pete!! Welcome!
Thanks for the welcome to your channel :)
I read that you should store your IP with the lid laying upside down. Saves wear and tear on the seal
Pete_ Hine_Of_PA
I hope by wiping the lid down, you mean washing it with soapy water to clean it.
Just found you and signed up. Have been using an IP for 2 months and love it but would like to grow in my knowledge of how to best use it. I made a foil packet chicken dinner the other night that really rocked and no cleaning was needed other than to rinse and dry. I used the manual setting but steam may have worked also. I put my sealed packet on the trivet with 1 C water underneath.
I have a tip for you to add to your tip bag. When cooking hard boiled eggs add a little vinegar to the water before starting. It keeps the bottom of the pot spotless.
Thank you so much, Donna!!
Donna Binkley how would I go about getting the foil packet recipe that you mentioned. I just bought my first instant pot, & very nervous about using it. 😅
Donna Binkley I would also like the recipe for your chicken foil packet
Thanks Jeff...You are so wise beyond your years...Love ALL your videos...please keep them coming...:)
Thanks for the tips and all the time you put into these videos on just one subject.
I recently got an I.P. from my cousin and I felt it was rather daunting. I never pressure cooked anything in my life and frankly I was afraid of pressure cookers.
I've seen a few other people doing videos for these pots, but they seemed to take more time than it was worth, I could cook the same things the conventional way with less hassle. It seemed more complicated than it was worth. Not only that, some of the people seemed afraid of their I.P. or were not familiar with it themselves. That doesn't help my opinion on pressure cooking.
Then, I bumped into your videos. You get to the point quickly, explain what you are doing and WHY! You show how it's not a big deal and you break down instructions and simplify things in a way that eases people and gets them thinking "Gee, maybe I really can cook with this thing!"
The recipe book that came with my pot has foods that I'm not familiar with and don't have much interest in doing, esp to begin with in a new fangled cooking tool! But your meals are familiar, we know what they are, we want to eat them! This helps get people interested in using said Instant Pot.
I've been writing down tips and other information you are mentioning. I plan to keep the tips with the instruction booklet or the recipe one. I've been saving some of your recipes in my Pinterest account. Maybe within a week I'll find something to cook in the new pot. It's only the 3 quart one, so it doesn't have much room. I'll have to cut the recipes in half maybe. Also, I wonder if I can get a better trivet for mine. The trivet i have doesn't have handles on it, which would be very handy to have.
Just got my first Instant Pot- the 3qt Duo Mini. I made your Chinese Pork Loin medallions as my first attempt. Thanks for a great dinner! Love your videos.Please keep them coming. You can do it--- I did it, too!!!
A note on the cleaning of the pot, if you want something a bit gentler than Barkeeper's Friend but still abrasive, give Bon Ami a try if you can get it (Target should carry it). It's a gentler formula but still abrasive, so it'll take care of heavier stains and spots while being nicer to the finish. Also, it's made of less harsh ingredients so less worries using it with cookware.
Looking forward to going through the channel as I just got an IP myself!
I love Bon Ami.. i use it
I found a liquid form of barkeepers friend that still does wonders on stains without being abrasive
i piss in my own to clean it
I find just ordinary baking soda works well to clean it.
Before using any abrasive cleanser on any cookware, let it soak with a little dish soap (aka food release) and then scrape the stuck on food bits with a plastic scraper. The little brown ones from Pampered Chef work better than any other I've tried. I use them on everything. No scratches and no scrubbing!
Thank you so much for all of your videos. I watch you all the time. My husband loves when he sees I'm watch one of your videos. He knows something good is for dinner! :)
Jeffrey, not only are you drop dead gorgeous, you are the pressure pot God of Gods. I could listen and watch your videos all day long. You have turned this 66 year old into somewhat of a diva in the kitchen. I can knock out the best beef stew, serve melt in your mouth pork chops that were frozen solid minutes before I turned them into my instant pot! Every recipe you have shown me has turned out wonderful! You are the best...not only are you gorgeous, smart and the best teacher ever--you are so funny! Love you to pieces my INSTANT POT GURU!
No. More. Hangers. I just ordered my Instant Pot today thanks to your great recipes and videos. All of your tips are very helpful. I'm shopping tomorrow for the spices etc you recommended to have on hand. Thanks for all of your excellent, informative and fun videos.
HI- I just got an Instant Pot about a month ago and thanks to your videos, I feel confident that I can cook almost anything (if I can get the chili smells out of my pot and get the silicon seal back in properly, that is!). Your chili (I didn't have hoisin or some of the other spices) is a great recipe! The ratio of beans to meat and liquid, just perfect. I worried about it being too fatty, but it's not. Thank you so much for these instructional videos. I'm hoping to try my hand at Chocolate Lava Cakes soon :)
Some people buy extra seals, and use some silicon seals for savory (smelly) foods, and reserve a seal for more delicately flavored dishes.
I have found that the absorbed smells dissipate when I cook more bland foods, even though the seal had previously had a very strong odor. However, if I were cooking a sweet item, I would change the seal.
Love your videos. Thanks so much for your recipes. God Bless ❤️🙏🏻🇺🇸
I just got my 1st Instant Pot 2 days ago (very late to the party!) and this has without a doubt saved me from having countless questions regarding how to use it. Thank you so much!
N Coric I am getting mine today. Are you getting the hang of it?
Just picked mine up Sunday. So excited. Love watching you. Shalom!
Jeff, your channel is fabulous! Thanks for all your hard work!
You have been soo very helpful to me. I bought one about 2 months ago and frankly I'm scared of the damn thing. I had a electric pressure cooker that finally bit the dust, bought the Instant Pot and I might as well have brought an alien space ship home. I've subbed, shared and I'd almost endure a Jewish Mother in law to watch all of your videos. I'm joking, I love everybody. But really thank you soo much.
Lol... Barbara Streisand memoirs. That's rich man. Nice touch. I'm fairly new to ip cooking and these are great tips. Thanks for bringing us underlings up to pressure luck speed.:-)
Thanks for the helpful hints, Jeff - Love you and love your beautiful Mom. Can't wait to try your brisket recipe - it looks "to die for!"
Can I just say I love this man I’ve tried a few of his recipes and delicious. Thank you !!!
I am SO glad you added the "vinegar to clean the pot" segment. I tried it and it looks as good as new. Thanks! :) I subscribed!
I just got your cookbook on Amazon. I highly recommend the spiral bound, WORTH IT. The cover is tolerant of spills.. Ha. I have tried several recipes and think they are all awesome. Your book is laid out so nicely. Easy to understand and follow. I can't wait to try all of the recipes. Thank you for sharing on CZcams. Can't wait for the next cookbook!
You are looking good Jeff. Very professional. Thank you for the tips.
This is my first time watching your channel. You are an excellent instructor. Love love all your tips and tricks 😀
I haven't tried it, but you should be able to roast or steam garlic in the instant pot. You can freeze in cubes to have on hand. It's so freaking good!2
I have a different brand pressure cooker, doesn’t matter, I found you & love Pressure Luck. You rock, easy to follow, thanks 👍🏻
Your video 's are so helpful and appreciated, thank you.
Such great & useful information, tips, recipes. When I want to make something new (or change an old favorite to instantPot), I check a similar recipe from Jeffrey and use it as a guide. Had this pot for a month before using but now that I've found this site, I use it all the time! Thxxx so uber-much for sharing your knowledge!
You have such a fun and interesting VLOG. Always look forward to your next posting, after watching the newest. :) The recipes are always so delish! Thanks for sharing your amazing talents! I love, love, love my Instant Pot! How did I ever cook without it?!?!? - Jacquie
Thanks for all your tips and your enthusiasm, your recipes, they're great and really well explained...
BTW, I love your videos. Keep them coming Jeff.
Great channel... Thanks for all your videos. Always learning..
Another fantastic video I wished I'd watched when I first got my instant pot! Loving your cookbook too. Thanks!
Love your videos. As a newbie your recipes and helpful hints have been SO HELPFUL and USEFUL. Followed your pot roast recipe...best ever.....even better than my mother-in-law’s.....looking forward to more of your videos!
Bravo Jeffrey!
Thank you for making cooking FUN!! Watching you cook and enthusiastically savor your own creation, is incredibly inspiring!! Food is passion and love!
However, I must tell you that I am extremely allergic to MSG, if I so much as smell it cooking, never mind if God forbid, I should accidentally ingest it, I become violently ill. My Dad was the same. I inherited his hair and his sensitive stomach.
I've learned the hard way to decipher all ingredients on packaging because even though, they might claim to "NOT have ADDED MSG" , the ingredients listed, will definitely contain it. This is indeed the situation with the Better Than Bouillon product that you add to every recipe. Their ingredients list includes, hydrolyzed soy protein, dried wheat and disodium inordinate and guanylate, which all contain MSG. Clearly, this product is NOT for those of us who are allergic! Honestly, I don't even use the store bought chicken broth or certain seasonings for this very reason. Can you please, please, please, do a special video for those of us who need to eat clean - A beautiful Chicken Broth or Brodo, in Italian, made of only natural ingredients. But please, no schifosi Chicken feet or other Chicken unmentionables (sorry but gag me!!) Our own broth to use in your recipes! I've just bought a 6 quart Instant Pot Duo Nova and am eager to cook along to your videos!!
Grazie Jeffrey!
Ciao Bello!
czcams.com/video/z0lpwuPf6Wc/video.html
Thank you so much for your videos! I enjoyed watching all of them. I was very anxious to try my new pressure cooker and you gave me the confidence to experiment and have fun cooking for my family. I will continue to try all of your recipes and look forward to more videos.
Love your videos!!! Just got my IP yesterday and just cooked my 2nd meal in it. Lots to learn, but just made the most succulent chicken tenders ever! Thank you! (ginny)
Yes! Pulled that rookie mistake by leaving the ring off. I basically boiled my meat to bouncy rubber for stroganoff. Realized what I did. So I pressure cooked it (now 3rd time cooking this meat) BOOM! Came out 👌perfect 🙌
Looking dapper! Love your recipes
Great video! I learned a few things! You are the best, Jeffrey!
I really wish that I would have seen this vid from go when I first got my pressure cooker. So helpful. It would have saved me so much time trying to figure out what I did wrong regarding it not pressurizing. After watching This is Us I thought that I was going to blow up my home because of my ineptness. I laughed at the Mommie Dearest reference as I just this week bought a copy of the movie. One of the best all time comedic movies.
I agree with Sandy, you just sold me on buying one of these
Thanks for the tips! Much appreciated. We will be using our ultra for the first time tomorrow and looking forward to it.
Jeff, Spreading your gospel! I sent this video over to a friend that's a beginning w/Instapot...your recipes and tips are awesome, keep up the great work!
Your awesome!! I really love your presentation and recipes.
Great tips - clear, concise and to the point. (Miss Hannigan / Chrysler Building - lol)
Thank you very much because I am a newbie just got my pot yesterday!
Thanks Jeffrey! Great tips. You are so helpful. Love your videos!
Very helpful. I practiced on the Ultra. I got a duo 8 qt for Christmas. Very different
Oh wow! You’re the only person other than myself that uses the Miss Hannigan reference! I always say, make it shine like the top if the Chrysler Building! But you have to say it like you’re drunk. 😂
I just read about a study that concluded you should not press on the lid, as you suggested, to get the pot to come to pressure. The study found doing so caused the internal temp. to be lower than letting the pressure build normally.
Frank Willis interesting! Never affected anything for me!
I love this guy!
Thanks Jeff, very helpful. I like the video with mom’s cooking also.
The best explanations I have found! Thank you!
Every recipe I have tried of yours has turned out well!!!
These are awesome tips, thank you for putting this together.
My pleasure!
Thank you so much for this informative video! I got so much out of it.
Check you out, all dressed up and looking like you're ready for business!!
Great tips. Thanks 😊
Thanks for the Tips!!!!!! I can hardly wait to try some of your cooks.
Great tips ! Thank you !
I disagree with the jarred garlic-I used it for years in college until i realized it’s nearly flavorless. I’ve found the fastest way is to get a tub of peeled garlic and garlic press!!! You can find peeled garlic cloves ultra cheap at Asian grocery stores!
Thanks for the tips. Which video of yours should I watch to learn about the "food burn" error message. I've been making steel cut oatmeal in my IP for several weeks with no problem. I add cinnamon, raisins and apple chunks. I use the delay button to start in the early morning. Suddenly, I am getting a "food burn" every time. What am I doing wrong? I cleaned the pot and added more water. I still get the burn. I have gone back to plain oatmeal and it works fine.
Wonderful valuable tips....thank you so much for sharing!!
I'm new Just started using my instant pot this morning. my birthday present to myself. took me 3 weeks to get up the nerveto use it. All way want a pressure cooker but was too big of a wush. Thanks for your help
I know someone mentioned this before but I cannot emphasize this enough, if you are going to cook with water and the trivet (ie eggs or roast), OR if you are doing a one pot meal and don't have to pre-mix anything just add all the ingredients into the pot, set the pot to saute and preheat the water to almost boil while chopping or measuring out ingredients, add everything close the lid, cancel saute and now pressure cook as normal, saves a lot of time!!!
I don’t own an instant pot but I like bar keepers friend for keeping stainless steel shiny, similar principle to vinegar but I think it works better and I like to use it with steel wool
One tip that was useful was bringing my spaghetti sauce to a boil with saute before going to manual and the pressure does not take so long and the sauce does not stick to the bottom of the pan. I press stop + Manual push the knob on seal and put 10 min.
I have an InstantPot in a box in my kitchen, wondering if you have a video about dangerous mistakes to avoid? Thanks for this video makes it seem a bit less intimidating. Happy New Year.
Great tips, thank you! Love your vids! 💕
I love your recipes and tips! Ottawa Ontario Canada
Always enjoy watching your videos.
Excellent video! I've passed this on to new instant pot users. :)
You are marvelous! I’ve preordered your cook book!
Lol Tip 7! Love your humor!😊💚☘️
Great stuff!! Thanks
I needed you in my life
Thank you for your tips! Very helpful
Thank you for the great tips. Enjoy your videos very much.
Y
Another good tip is to use hot water NOT cold. it saves a lot of time waiting for the pressure to build.
Totally! But I find it's not a very large difference in time. The pot heats liquids VERY quickly!
Thanks! Love these!
yes if the recipe calls for more than a cup of water, use the kettle.
👍🌍💜
I also saw someone who used the "Saute" setting, without the lid on, to get the water boiling before adding "pot in pot" ingredients. The pot came up to pressure almost immediately when she fastened the lid on.