My First Thoughts on the Instant pot Duo
I thought I would post a quick review to share my thoughts on my new Instant Pot Duo 60 Electric Pressure Cooker, though I have only used it four times so far.
First off, I thought that this was something I would never purchase. I am more than happy with my two stovetop pressure cookers, but lately I have been getting questions such as “How would I do this in an electric pressure cooker?”
In order to give a more accurate answer to such queries, I thought it would help to have first-hand knowledge of such a device (and it does not take a lot for me to convince myself that I need another gadget).
First, the pros:
1. No need to adjust the heat once full pressure is reached, it adjusts itself automatically. This is probably the thing I like best about it.
2. The built in lid holders. It seems that every time I remove the lid from my stovetop cookers, I spend the next five minutes wandering around the kitchen trying to find somewhere to set down a hot lid where it will not burn or melt something.
3. It doubles as a yogurt maker. I can’t vouch for the quality of this feature, but I definitely plan on trying it. I have come very close to buying a yogurt maker on more than one occasion. If this works, I will be able to make yogurt without adding another machine to my already overcrowded kitchen counters.
4. Stainless steel cooking insert. My stovetop cookers are stainless steel, of course, but a lot of the electric pressure cookers (I would say most) have nonstick inserts. I don’t really trust nonstick, and try to avoid it altogether. The only nonstick pan I own is a small pan that only gets used for eggs at low heat.
Now, the not-so-pros:
1. The most annoying thing I have noticed is with the insert. When you use the sauté feature for vegetables or to brown meat, when you stir the contents, the cooking insert spins around. All you have to do is hold it with a towel, but it seems like there is no reason they couldn’t make the insert with some sort of ridge or something so it drops in at the same position every time and stays in place.
2. Takes a little longer than a stovetop cooker. This is being a little nit-picky, but it can take a few minutes more for cooking because of the lower pressure. Also, you don’t have the option of doing a cold water release, so it can also take longer for the pressure to come down.
3. Super simple to use. Just prepare your ingredients, push a button or two, and a short time later your dinner is ready! I can see how it could attract new pressure cooker users because of the simplicity, and more pressure cooker users is a good thing (particularly if you run a pressure cooking blog).
I have only used it four times so far (for my Everyday Chili, Savory Oatmeal, pasta with sauce and sloppy joes), so this is just a preliminary review. Everything turned out great so far. I don’t know if there is a reason, or if it was just a fluke, but the steel cut oats turned out better than they ever have before.
I will try to have a more complete review sometime in the future after I have used it for awhile, and have tried the yogurt feature, of course.
And, coming up this weekend:
Not the same old boring oatmeal!