The Instant Pot Duo 60 7-in-1 8 Months On
So, I have been using my Instant Pot since the beginning of the year and it has since become part of my normal workflow.
I tend to use it for things that take advantage of its “set-in-and-forget-it” capabilities more than anything. In reality, you can “set it” and kind of “forget it” briefly. Which means you need to remember to release the pressure when you need to or some things will become overcooked.
Anyway, I use it use it most often for cooking sides and such while working on the main dish.
It is now my go-to pot for making rice while I am preparing an entree in one of the stovetop pots. If I am making a cup of rice (dry measurement), I still prefer my copper sauce pan, but if I am preparing 1-1/2 cups or more, I use the instant pot. And if I sauté some onions and substitute a can of Ro-Tel for some of the water, I have Spanish Rice in 4 minutes under pressure.
Making potatoes is a breeze also. Either mashed, steamed or boiled, the Instant Pot makes quick work of it.
After 8 months, I can’t remember the last time I used one of the programs. For the most part, all the programs do is set the time for a certain length. If it is not the exact amount of time that you want, you need to adjust anyway, so I find it easier to always use the manual setting.
I do use the sauté feature. One entree I find easier to make in the InstantPot is pasta. I just brown some ground beef or Italian sausage using sauté, add in some pasta, sauce and enough water to cover the pasta, switch to manual pressure mode and in 4 or 5 minutes under low pressure I have a complete dinner ready.
In fact, anything that requires low pressure I find myself gravitating to the InstantPot. Instead of trying to catch it at just the right moment and keeping the flame adjusted at the perfect amount to maintain low pressure, I just set the Instant Pot for low pressure and don’t have to worry about it.
Hard “boiled” eggs is another thing that comes out better since I have had the Instant Pot, because of the low pressure setting.
For one pot meals such as chili, stew and soups I still turn to the 7-quart Kuhn Rikon. The 6-quart capacity of the Instant pot is just a tad too small for these things.
I still haven’t gotten around to using the yogurt making feature, but that is still on my mental to-do list.
Like my Fissler, I wouldn’t want the InstantPot to be my only pressure cooker, but in combination with my others, it is a very useful tool.
This doesn’t mean that for others, the InstantPot wouldn’t make a good “only” pressure cooker, and it would probably be a good place to start for many, if not most users. It can be quite a bit less intimidating if you have never used a pressure cooker before. But for me, I find the 7-quart stove top cooker to be more versatile.
The removable pot makes clean up a cinch. I have read some complaints that the silicone seal tends to hold odors and takes on a bad smell, but I haven’t had a problem at all. The seal gets washed after each use, and I haven’t once noticed any lingering odors.