Instant Pot multicooker pressure cooker: reviews and recipes

[olga71324]

olga71324, recipes can be taken from any pressure cooker, there is a lot of them here. Go to the section of shte or orson, there are many recipes. The only thing is that at first it will be difficult to decide in time, but as you get used to it, everything will go automatically.
And you can fry, the ladies will tell you which program you use to do it.

I fry on the Saute- program (bottom left button) with this program, the native lid cannot be closed, I use an ordinary one. By the way, how are the names of the programs translated?

[olga71324]

olga71324,
Instant Pot has basically 2 main modes - pressure cooker (pressure cooking = manual mode) and slow cooker = Slow Cook). All the rest are usually variations and combinations on this theme. Plus additional modes like frying = Sauté and yogurt = Yogurt.
To make it clearer - here is my plate again, which I made myself at the beginning, so that it is clearer what I am dealing with and how to adapt recipes for other units for Instant Pot:



The label indicates how to handle the cover and valve.

Pressure cooking always refers to the pressure level (high or low) and the cooking time. Important: recipes and all appliances only indicate the net cooking time under a certain pressure. Therefore, if it says, for example, 10 minutes under high pressure, then the time that will actually take for cooking will be longer, since the device must first gain this pressure. Plus, perhaps, time to release the pressure (sometimes you need to let it cool down altogether, sometimes only a couple of minutes, and then release the pressure "forcibly", and sometimes you can or even need to open the valve right away)

Since there are a lot of recipes for Steba (Steba DD1 and DD2), which are very similar in many ways, I downloaded instructions for Steba on the Internet in order to better navigate.
In addition, a lot of useful information can be found here:

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plus, for example, here:
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This forum, of course, is beyond competition in the number of recipes, and, most importantly, experience and discussions, but I love to look through cookbooks, so I ordered these two on the topic of pressure cooking:

1. Laura D.A. Pazzaglia: Hip Pressure Cooking: Fast, Fresh, and Flavorful
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(for some reason the price of the paper version soared, probably sold out almost the entire first edition ...)

American cuisine with an Italian touch :-) This Italian touch is actually what I like the most. Plus a lot of useful information. The author's website (link above) also has a lot of useful things.

2. Bruce Weinstein, Mark Scarbrough: The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric

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I can't say anything yet, it will come only on Monday, but I liked a couple of recipes from the book that Amazon shows. We'll see.

All this is not very easy to read, and, most importantly, you need to constantly convert the cups to grams and milliliters, but this is interesting and the result is worth the time spent :-) The products are also strange come across ... For those living in America, this is not a problem.
In German, everything would be much easier, but there are practically no normal books here (or such an old-fashioned kitchen of the 60s and 70s, for simple pressure cookers, where everything revolves around simple stewing of meat and vegetables) and there is practically nothing interesting on the Internet either. The most, perhaps, to blind the page ..

[biankausa]

biankausa, no way, so everything is left in English
For the European market, instructions and recipes are available in the main languages ​​(French, German, Spanish, Italian), I have not seen Russian
At least the translation into German is very good, I can't say anything about other languages:

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Olga71324, recipes can be taken from any pressure cooker, there is a lot of them here. Go to the section of shte or orson, there are many recipes. The only thing is that at first it will be difficult to decide in time, but as you get used to it, everything will go automatically.

absolutely right!
Come on join us!

Girls!!!! Thank you very much!!!! Now I understood a lot about the topic of Ourson for a long time, but there was little information about this pressure cooker and I was afraid to order blindly, but now I will order calmly !! The main thing is yogurt and porridge!

Thank you for sharing information !!! I fell in love with this forum for a long time and forever and all the hostesses who live here

The forum is wonderful!
But I still ordered the staff, 70 euros cheaper than Pot, well, she will not be the main one, but an assistant to my favorite Mulinex pressure cooker.
But I'm looking at the topic, maybe I need 3 pressure cooker? ))))) trouble, trouble)))))
Girls, what a delicious condensed milk is obtained in a slow lye !!!! True, I do it for 16 hours, but then we eat it for 2 weeks.
And the slow ones are quite inexpensive.

and now I will order calmly !!

Great, there are more of us. We are waiting for a detailed report !!

[Lisichkalal]

Lisichkalal, does this really happen? I just want to mentally prepare

I will definitely try condensed milk. My younger generation is very ironic about all my kitchen toys, but the prospect of a full pan of condensed milk changed the situation quite significantly.

[Franky]

Franky, there is a problem with the connection, I have two pressure cookers, shteba and brand 6050, both are good. The staff is a workhorse because of the pan, I'm not afraid to ruin it, but I bake only in a brand, the biscuits are shiny, and the rest of the pastries are excellent, and the porridge is good.
In general, I realized that you can adapt to any saucepan, there would be a desire.
But I still read the topic

In general, I realized that you can adapt to any saucepan, there would be a desire.

100%

I do not need to replace the stove or oven, since there is no dacha and I will not take it on vacation either. Therefore, in all these pots, I am interested in those possibilities that I still did not have (primarily a pressure cooker) or were, but not very convenient (yogurt maker). As for baking in pressure cookers, I have not yet formed a definite opinion, although the last cupcake was quite a success.
But I have only 2 weeks of experience, so everything is ahead of me.I read, however, a damn cloud of everything, both on our forum and on other sites, and learned a bunch of new English words So it's good - wherever you spit

[Franky]

Franky, well, I also do not bake in it all the time, when in the oven, when in the princess. Everything works for me, that is from devices.
But the pressure cooker is a very necessary device, I have perhaps the most frequently used one.

[Franky,]

Products are strange too
Franky, what foods are considered weird? Condensed milk is of course a compelling argument. Out of despair, I started to do it, as it used to be: I’ll buy a jar before I’ll have time to get stuck. I have to make a cake and condensed milk bye-bye. So I dug up the recipe on the Internet. Once I remember I forgot to turn it off on time and in the morning I found boiled condensed milk instead of the usual one. But that was in pre-cartoon times.
My girl got hooked on stuffed cabbage rolls, yesterday (fresh) and today (from the freezer) she made them on the Soup program.
The cartoon is used so intensely that I do not have time to wash the saucepan.

Lena, we need a second pressure cooker)))

[Lisichkalal]

Lisichkalal, does this really happen? I just want to mentally prepare

I got to the forum about 3 or 4 years ago, I had 1 cartoon.
Now ask me what is not there? And, yes, I sell a gas stove)) 1 induction hob is enough for me.
I remember watching Tanyulya's video, a review of her technique, I was shocked))) and most of all just because she does not have a hob. And now I am the same !!!
And the most annoying thing is that I hardly know what else to want))
So, girls, do not be surprised if new and new cars begin to appear in your kitchens))

girls, don't be surprised

For example, I am no longer surprised, but simply, sighing heavily, I release the last free 20 sq. cm. But my family is still surprised. And giggles ironically !!

My family is not surprised already))) Already got used))
I put the rack in the corridor, the cars are very nice there.

I have a vacuum cleaner and a suvidnitsa in my plan ... Or. when the Instant Pot does manage to release their top model Instant Pot Smart for the European market and via Wifi, then this model. With it, you can make a suvid and generally completely program it. Now it is only for America, only with Bluetooth, and it seems that it is not very reliable in operation, although it is noticeably more expensive. They promise by the end of this year ... But they promise a lot. We'll see

[Franky]

Franky, is the Smart model better than ours?

hard to say ... read the reviews on "your" Amazon. I, frankly, did not go into details, since it is not for sale in Europe and only a trace will be sold. version
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It has one indisputable plus - you can explicitly set the temperature and combine the programs yourself. How important it really is and whether it is worth the price difference is another matter. Everything else is the same. Plus the price is much higher. The control takes place through a mobile device that communicates with the pan via Bluetooth. The problem is that the program (App) for Android (these are almost all mobile phones except for the iPhone) either does not work at all, or it does not work reliably. At least it was. And in the spring and summer, they generally recalled back all copies of this model, something was wrong there. In short, I would not jerk in this direction yet and would wait for the new version that they are working on. But I don't think it will appear before autumn. Most likely to coincide with the autumn-winter holidays :-)

The duo model is at least reliable, proven, and does pretty much everything it needs to be (except suvid). In short, I decided not to wait another year, and then we'll see.

Thank you!!! I, too, can not wait anymore, we will order checked !!

[olga71324]

olga71324by the way! I read recently, this very Duo (American) appeared in an improved version, but the name of the model remained the same. This did not seem to affect the European version. Not that this is absolutely necessary, but a couple of nice little things:

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Lena, we need a second pressure cooker)))

Already, already ordered. Abruptly, more expensive.
How it was: the employee says, they say I bought myself a purse for Christmas for $ 300, eh, I think, and I should, and bought ... a saucepan.
De'Longhi FH1163 Multi Fry, Low Oil Fryer and Multi Cooker. She's on her way

[Franky]

Franky, thank you! Although I have already decided: I will order it !!!
biankausa, this is a good thing!! I only have this model 1363, it differs only in its large size! I like it!!! All you need to fry, bake everything in it !!! Bread, pies, buns, shashlik, sometimes porridge, there is nothing to say about potatoes, every day I am ready to fry them! I wanted a newer model, but we don't know if it will appear at all, but I love this one very much! Hope you like it very much

Well, 3 weeks have passed, the saucepan almost does not live in the cabinet assigned to it and works almost every day. Absolutely no comments, everything is like doctor the instruction prescribed :)
The champion in terms of frequency of preparation is still yogurt, which I did not expect at all. That is, in 3 weeks I have already made yogurt four times, 2 liters each time, and we will soon finish the last portion too. What turns out tastier than store-bought does not surprise me, I have done yogurt before, but now you can, firstly, do much more at a time, and secondly, all four times yogurt of the same consistency and taste as needed - thick, practically in layers, and soft in taste. I did not have such stability in an old yogurt maker (a plastic liter bucket with a thermostat). Apparently the temperature regime is better maintained. In addition, I also began to use the function of pre-pasteurization of milk (although I buy already pasteurized): Yogurt / Adjust -> More.
So far, the only serious problem is that we won't eat as much as we want to cook.

Here's a quick dinner tonight with some leftovers disposed of:


Ordinary potatoes, sweet potatoes, carrots, pastinaki, dried and dried tomatoes, onions, garlic, chicken broth, salt-pepper-thyme. Top with pine nuts and a little parmesan.
Fry the onions and garlic well, add all the vegetables, pour in the broth (not too much), seasonings there. At high pressure for 9 minutes. Then immediately release the pressure. When serving, sprinkle with nuts and parmesan (but you can also without it)

I baked a yoghurt cake twice. I changed the almond flavor to lemon and added it to the top too. Very soft, tender cake. For guests on the table, I’ll hardly put it, it’s simple. I liked my daughter, baked the second time at her request. Here is the shape of the problem, the smallest one available is 3 mm larger than the bowl. What is in the store or more or very tiny. While I was baking in a homemade tin foil mold (it turned out to be kosorylenky) in an iron bowl (not baked), I had to bake it.
The semolina suddenly burnt, I then guessed that the power was high, but even the burnt delicious! At the weekend I will try to make portioned yogurt, so I'm trying to figure out how to put cups in two rows vertically.

[Franky]

Franky, thank you! Although I have already decided: I will order it !!!
biankausa, this is a good thing!! I only have this model 1363, it differs only in its large size! I like it!!! All you need to fry, bake everything in it !!! Bread, pies, buns, shashlik, sometimes porridge, there is nothing to say about potatoes, every day I am ready to fry them! I wanted a newer model, but we don't know if it will appear at all, but I love this one very much! Hope you like it very much

I came today as promised, but this is a simpler model, 1163. The girls from Russia have a program switch knob, and I only have On / Off, lower heating element, time and power. I can't even understand whether it is possible to turn on only the upper heater with a fan, but this is of course a question for the girls from the Delongue theme.

For guests on the table, I’ll hardly put it, it’s simple

agree! : yes: but for "every day" we also liked it. I will definitely try with lemon. probably good.
As for the shape - in American forums, people write that the 7-inch split shape works well:
like this:
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With us, it corresponds to 18 cm-forms - it fits with a small margin and the size is very good - just for a small family without a large number of guests.

I'm trying to figure out how to put the cups in two rows vertically.

I saw somewhere how a pyramid in a bowl was built from such glasses - that is, the second layer with a "shift"

sheared yoghurt

sheared yoghurt

but superficially

[Franky]

Franky, I am glad for your successes! I watch with pleasure (because of the bushes).

I am also fond of cooking sour milk at home. I am glad that you have a very successful temperature setting for the "yogurt" mode.

I suggest you experiment with sour cream.
For every 200 ml of cream not exceeding 20% ​​fat, we take 1 tbsp with top sour cream from the store. Then everything is as for making yogurt. mode "Yogurt" no more than 5 hours. Then rearrange the sour cream in the cold.
I did it with 10% cream - very tasty and joyful.

but superficially

Really.
I didn't get it * shifted yogurt *! TWICE!
I put it in glasses at night, woke up in the morning, open the lid, and what? Milk. I could not believe my eyes, began to poke a spoon, the pyramid and shifted in phase. And what happens? Yes, that's right, sit down, 5. The upper containers fell into the lower ones. Angrily muttering * it was not really necessary * (not only did I wake up at half past six on the weekend, when to sleep and sleep in this weather, but also a mess settled down in Multa.
After pouring the milk directly into the saucepan and adding the old yogurt, I set it for another 8 hours. And again failure. Milk. Either the bacteria in the leaven gave their soul to God, or they stuffed something into the milk, but it stubbornly refused to ferment. In the end, I gave up and just poured an incomprehensible mass into a drushlag lined with a coffee filter ...
To be continued, while I am tormenting a new addition in my kitchen, DeLonghi Multi-Fry.

[biankausa]

biankausa, terrible horror, and nothing more. It's a shame somehow, I'm also familiar. You wait, wait, and then a fig, even without butter: nea: I've had this a couple of times with an old yogurt maker. I also didn't understand what happened. But then I read that the "future" yoghurt really does not like any jolts, and at least one of these unsuccessful times I moved the yoghurt maker back and forth. Did you move the pot? In addition, at least probiotic cultures are generally very sensitive to everything, that is, it can be anything - for example, the cow was in a bad mood that day .. And the bacteria I also died - I have them (or rather bags) now I always store it in a small sealed box in the zero compartment of the refrigerator.
But in general - why put in separate cups? After all, you can then decompose the ready-made in them? Or is it different?

[Tanya-Fanya]

Tanya-Fanya, sounds interesting, we should try. But we don't have such low-fat cream like that. Always at least 30%, standard 32% ... And sour cream and its variants are all possible, 10, 15, 18, 20, 24%. But take note, thanks. I just want to try the cottage cheese, I have a recipe for an ordinary saucepan for 2 liters of milk and 2 liters of kefir (kefir is poured into hot, but not boiling milk and cook everything on very low heat for an hour. Then leave the curd floating on top to drain through a sieve overnight with a towel). we need to think about how to adapt it for our pan.

... and for tomorrow I have some "pressure cooker" plans (in vain, I bought 2 thick books)
If anything worthwhile comes out, I will report.

[biankausa]

biankausa, terrible horror, and nothing more. .. Yes, bummer. No, the saucepan was still there, I went to bed right away, if only a drum.
And the bacteria I also died - I now always store them (or rather sachets) in a small sealed box in the zero compartment of the refrigerator.

Hmm, I use whole organic yogurt, and if I make fermented baked milk, then kefir.

But in general - why put in separate cups? After all, you can then decompose the ready-made in them? Or is it different?

The clot breaks, in the opinion of the daughter, a non-marketable species.
You have a quark in Germany, (oh delicious, especially with chocolate crumbs) how to make it, can you tell me?
As for cottage cheese, try Slow cook, but of course not an hour, but longer. What is bad, the output of the finished product is small and there is a lot of whey, where then is it?
Good luck in the experiments and of course write about the results, I don't like their own recipes. The only thing that went into hurray is stewed potatoes.

[Franky]

Franky, I am glad for your successes! I watch with pleasure (because of the bushes).

I am also fond of cooking sour milk at home. I am glad that you have a very successful temperature setting for the "yogurt" mode.

I suggest you experiment with sour cream.

How else to figure out which of them is 20%, in fact, you will not believe us, there are fatty ones, those that can be whipped, and low-fat ones. ALL!
I tried to make processed cheese, nothing happens, nothing at all.

[Franky]

How else to figure out which of them is 20%, in fact, you won't believe us, there are fatty ones, those that can be whipped, and low-fat ones. ALL!

I think not fatty and drinkable. In general, if there is a desire, then you need to try to suit your tastes.
I made yogurt from milk 3.5% - delicious, then from milk 6% - excellent, then I decided from cream 10% - this is a great result, the indicator was that children do not need to be reminded to eat healthy yogurt once a day, but themselves take

I didn't quite understand how you built the pyramid when making yogurt. Maybe not all containers were in warm water and therefore they did not have enough heat and failed?
I absolutely agree about the cups. In them, the yogurt has some kind of solid appearance. It is very pleasant to cut it off with a spoon, the children are delighted, and I also tried to cook more yogurt, 3 cans of 0.7 ml each can easily fit into a 5-liter multi bowl. I sterilize them. Everything is fine at first glance, but when you put it in the bowls, the serum immediately appears in the jars. I absolutely support your daughter that the view is not pleasing.

Franky, there are many options for making cottage cheese. Kefir with milk is one of the options, but sometimes I get a delicious and sweet curd, but sometimes it’s sour. I like the version of frozen kefir, and there is no particular trouble.

Good luck girls!

biankausa, serum is a cool thing.
If you bake bread, then whey is better instead of water, the difference in taste is immediately felt. Likewise, yeast dough.
The simplest thing about whey is thin pancakes, they turn out to be the most tender.

I absolutely agree about the cups. In them, yogurt has some kind of solid appearance.

probably. gotta try it sometime. But I think it still depends on the yoghurt culture itself.
Now I always make (the last 5 times :-)) two liters each, there is no whey at all (then also not, after a week in the refrigerator) and it looks like this:


But the next point is important here: probiotic yoghurts often turn out to be more liquid than you want, so it is recommended to add 2 tablespoons of powdered milk (of the highest quality) per liter of milk, which I do. Plus I use a "dried-frozen" live yoghurt culture, which is added every time fresh (at the tip of a knife), 2 liters - about a third of a teaspoon.

By the way, the curd turned out to be excellent:
Pasteurize 2 liters of milk using the Yogurt program (Adjust: More, the screen says Boil)
Then immediately open the lid and pour in 2 liters of kefir.
Turn on Keep Warm mode for about 1 hour, you can 1 hour 15 minutes.
After that, the curd floats on top. "Catch" with a slotted spoon, wring out in a towel and let it hang overnight.
From 2 liters of milk and 2 liters of kefir, about 750 grams are obtained

You have a quark in Herpnia

to be honest, I don't even know - I always buy :-) but I will take an interest and report back.

Risotto with champagne in (any) pressure cooker / Spumante Risotto (Franky)

I made fermented baked milk, steamed 2% milk on a Slow cook for 8 hours, added a jar of Greek yogurt, turned off the Cartoon and went to work. I came, I see a clot only formed at the bottom, I turned on the Yogurt program for 3 hours, the clot was loose at the end. Poured into portioned cups, after 4 hours in the refrigerator, the curd is still loose, smooth on top, and like flakes below. Tastes like real fermented baked milk.

ops, milk 3.3%

You have a quark in Germany, (oh delicious, especially with chocolate crumbs) how to cook it, can you tell me?

here, I found a recipe in one German blog, even with an English translation:
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I have not tried the recipe itself, but it is very similar to the truth.

and another video - it seems, too, quite sensible. But in German. If necessary, I can help with translation.

By the way, rumors about the imminent appearance of a bowl with a non-stick coating are thickening :-) The lady in charge of European sales in England hinted to the Facebook public a couple of days ago that samples of these bowls were about to come to her office. And some other awnings in development. The people froze in anticipation

[Franky]

Franky,
Thanks for the tip. My cartoon is resting today, I drove it all week, even at night I did not give rest, I made kefir do. I used store-bought kefir for sourdough. In the morning I put it in portioned cups, the curd is not very hard, you can eat and drink with a spoon. The serum did not separate from the transfer to the cups.
Tomorrow we have a quark on schedule.
The meat in the wine turned out to be delicious.
I went to the corporate website, there is no news about the non-stick bowl, maybe there are rumors?
Today: It turned out, not a quark, but cottage cheese, apparently overheated.
Now I am making meat in curry sauce in ordinary dishes (I am trying out a new purchase). Can't be compared with Cartoons. It has been languishing for an hour, but the meat is still slightly harsh.

I went to the corporate website, there is no news about the non-stick bowl, maybe there are rumors?

of course rumors .. : girl-th: I just read Facebook messages in a group moderated by Instant Pot representatives in England and Europe, and there on January 18 (I just looked specifically) there was this message:

a question from a certain Vanessa: Any news on the ceramic pot? I can't wait! I hate my chicken sticking when sautéing
Instant Pot UK: - hi - I have some samples on the way to the office NOW

Well, I hope ...