Best products from r/instantpot

We found 123 comments on r/instantpot discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 323 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

11. Silicone Baby Food Storage Container - Egg Bites Mold for Instant Pot Accessories - Fits 5,6,8 qt Pressure Cooker - Reusable Freezer Tray with Lid - Made-in-USA

    Features:
  • 100% SAFETY/MADE IN THE USA - Our product is 100% FDA grade premium silicone, ensuring that your child has a safe, simple feeding experience! This product is scuff resistant, stain-resistant, bacteria-free, and odor-free, built to last long and make your life even easier. Put your mind at ease knowing that our product is free of all BPA’s, BPS, PVC, phthalates, lead, latex, nitrosamines, or anything else you can’t spell!
  • EASY USE/NO SPILL DESIGN - Save yourself time with our soft, bendable tray by preparing food in advance, allowing your child to eat for the week! This tray is compatible with dishwashers, freezers, ovens and microwaves, featuring a lid that is easy to pop on and off at any time.
  • PERFECT FOR INSTANT POT/VARIETY OF USE - our customers use this product for everything, from serving healthy baby foods to baking mini-muffins! The possibilities are endless. Other uses include freezing leftover chicken broth, freezing herbs and making popsicles. Each serving contains 2.3oz of nutrients.
  • Perfect for making egg bites (Sous Vide Egg Bites) in Instant Pot
  • PRESERVES FRESHNESS AND FLAVOR - Our safe polypropylene plastic lid allows for food to be stored without flavor, freshness, or composition being affected. Give your child the same amazing experience every time with Popfex!
Silicone Baby Food Storage Container - Egg Bites Mold for Instant Pot Accessories - Fits 5,6,8 qt Pressure Cooker - Reusable Freezer Tray with Lid - Made-in-USA
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14. Original Salbree Steamer Basket for 6qt Instant Pot Accessories, Stainless Steel Strainer and Insert fits IP Insta Pot, Instapot 6qt, Other Pressure Cookers and Pots, Premium Silicone Handle

    Features:
  • BUILT-IN HANDLES FOR YOU CONVEINENCE- No more having to reach deep into your insta pot to retrieve your favorite accessory. Our patent-pending egg bite mold has permanently attached handles, that clip together, making removing this instantpot tray easily removable.
  • INSTANT-POT COMPATIBLE - PATENT PENDING - designed to fit IP-DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, LUX60 V3 6 Qt 6-in-1, Instant Pot Ultra 6 Qt 10-in-1 Multi-Use Programmable Pressure Cooker, but will fit many other pots and pressure cookers, including the Power Pressure Cooker XL models. Also fits the Aroma 20 cup Rice Cooker & Ninja Foodi Accessories.
  • STAINLESS STEEL CONSTRUCTION & SOLID REINFORCEMENT ON FOUR SIDES AND TOP RIM - - long lasting stainless steel 304 material is dishwasher safe, solid construction adds strength and stability to the strainer basket and handle has been tested to lift up to 20 pounds, much more than needed.
  • CONVENIENT SINGLE-HANDLE DESIGN- Sometimes you only have one free hand, while cooking your eggs, meats or vegetables, our basket will allow you to lift the basket from the inner pot with one hand. Also features premium, red silicon-wrapped handle - for you comfort and convenience and fits neatly inside of basket, out the way for food.
  • BUILT TO LAST - this product will not to rust or fall apart.
Original Salbree Steamer Basket for 6qt Instant Pot Accessories, Stainless Steel Strainer and Insert fits IP Insta Pot, Instapot 6qt, Other Pressure Cookers and Pots, Premium Silicone Handle
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17. Instant Pot Lux 6-in-1 Electric Pressure Cooker, Sterilizer Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer, 6 Quart, 12 One-Touch Programs

    Features:
  • Cooks fast & saves time: The Instant Pot Duo Multi-Cooker combines 6 Appliances in one: pressure cooker, slow cooker, rice cooker, steamer and warmer – and cooks up to 70% faster
  • Consistently delicious: 12 one-touch smart programs put cooking ribs, soups, beans, rice, poultry, desserts and more on autopilot – with tasty results
  • Easy to clean: Fingerprint-resistant stainless steel lid and components and accessories are dishwasher safe
  • Advanced safety protection: The 10+ built-in safety features, including overheat protection, safety lock and more to ensure safe pressure cooking.
  • Accessories included: Stainless steel steam rack with handles, rice paddle, soup spoon, measuring cup and condensation collector
  • Plenty of recipes: Free Instant Pot app on iOS and Android devices is, loaded with hundreds of recipes for any cuisine to get you started on your culinary adventure. Millions of users provide support and guidance in the many Instant Pot online communities
  • Most popular size capacity: 6-quart large capacity cooks for up to 6 people – perfect for families, and also great for meal prepping and batch cooking for singles and smaller households
  • Stainless steel inner pot: The instant pot stainless steel inner pot is made with a 3-ply bottom for durability and is healthy and dishwasher-safe
Instant Pot Lux 6-in-1 Electric Pressure Cooker, Sterilizer Slow Cooker, Rice Cooker, Steamer, Saute, and Warmer, 6 Quart, 12 One-Touch Programs
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Top comments mentioning products on r/instantpot:

u/kaidomac · 3 pointsr/instantpot

You're welcome! If you like (or are willing) to tinker in the kitchen, then the Instant Pot is like an everlasting gobstopper...you can just play with it forever & ever & ever. I'm going on something like 5 years of owning mine & now have a whole fleet of them (3qt, 6qt, 8qt, and monster 14qt). Between the Instant Pot & Sous Vide, I've got dinner & meal-prep covered, haha!

And yeah, once you get calibrated on how it really works (cooks most but not everything, and is far more automatic than "instant"), then it becomes a pretty great tool, especially once you lock in some really great recipes. It's not about getting it perfect the first time, it's about experimenting until you get results that you are happy with & then committing that recipe procedure into your treasure chest. So basically, play around with stuff until you figure it out, then lock it down so that you can re-use the same approach in the future!

Chicken test:

An easy way to start out is to cook some boneless skinless chicken breasts (BSCB). Put a cup of water in the IP, put the trivet rack in, and put one chicken breast on it. Set the timer to Manual for 20 minutes, then do a quick pressure release (QPR). See if you like how the chicken comes out - if not, either do it for less time or more time, depending on if you want it cooked a little less or a little more.

One tip for cooked chicken breasts is that you can easily shred them with either a pair of forks, a pair of meat claws, an electric hand mixer, or an electric stand mixer. This lets you use shredded chicken for chicken salad sandwiches, tacos, burritos, quesadillas, chicken soup, and so on. I like to do this & then vacuum-seal & freeze the shredded chicken to use in the future.

Anyway, once you figure out how much time is required to get your BSCB just right, you now have a procedure that you can re-use to make them perfect every time (you may need to make some slight adjustments based on quantity, as 10 chicken breasts may take a few more minutes than just one). So for me at least, the IP's ability to replicate great results every time is huge because I don't always get super great & consistent results when say baking chicken breast in the oven.

A different perspective on the learning process:

Zooming out, the real fun in anything comes from learning how to do it. This can involve deciding to shift anxiety & a fixed mindset out the equation & instead approach it as a magic box that spits out amazing food, but requires some cajoling to do so the first few times, then you can really enjoy your journey with the Instant Pot, provided you are willing to keep playing with it until you achieve the results you're looking for!

Cooking & appliances in particular can be a little tricky because it's easy to feel like a failure or quit in frustration because things don't come out perfect right off the bat, which feels like you're wasting time & money, but it's really an educational investment every step of the way, imo. I've had a TON of failures with my IP, but I also know that sucker inside & out now, and have a truckload of awesome recipes that my family loves!

I mentioned anxiety because two of my family members didn't open the Instant Pots I gave them for Christmas for an entire YEAR, but once they got up to speed on them, they now use them religiously! I also mentioned the fixed mindset because a lot of people have kind of a fear of cooking & a fear of failure, when really that's exactly the right path you want to be on, which is a growth mindset - the more you do it, the more you'll fail, and the more you'll learn, which means that you're making progress, which means that you're leveling-up in both your cooking knowledge & your Instant Pot skills.

Stuff to try:

tbh, it's one of my favorite kitchen gadgets...you're going to have a lot of fun with yours! Here are a few ideas to try out:

  • Crack chicken (note - I add a cornstarch slurry after cooking to thicken it up a bit, and then serve it on hamburger buns)
  • Kalua pig (not gonna lie, I didn't like cabbage until I had this recipe, lol!)
  • Cheesecake (bit of a process, but awesome if you want a really great cheesecake base!)
  • Lava cake (you'll need some tiny jars for this - I ended up getting the Pyrex ones she used in the recipe)

    If you have a few bucks to spare, there are a few accessories I'd recommend picking up:

  • This $40k kit that has a whole bunch of goodies (I use the basket like 90% of the time I cook, and the spare ring is great for separating out regular foods from potent foods like Indian food)
  • This ridiculously expensive $25 spoon that will be buried with me (acts like a wooden spoon, except with a spatula tip...I use this pretty much every single day)

    The Instant Pot is kind of like having keyless entry on your car...once you get it & get used to it, it's so hard to go back to manually unlocking the doors & the trunk, haha!
u/douglas_in_philly · 4 pointsr/instantpot

My tried and true method is as follows:

Pour 1/2 gallon of milk (I use skim, but I think it will work the same for any type) into 6 Qt. Instant Pot.

Close lid, and press "Yogurt" button till "boil" is displayed.

Once Instant Pot beeps to indicate milk is ready, remove lid, and check temperature to confirm it's at least 170 degrees Fahrenheit.

Remove inner container from IP, and put in a huge bowl with ice water. Stir around so that it cools off, and check temperature every minute or two (I bought a digital thermometer from Amazon for only about $5.00, and it works great). When temp is between 110 and 115, remove from ice water, and wipe dry outside of container, then put back in IP housing. (it only takes about 5 minutes to bring the temp down, if you keep stirring it, and use a big bowl of ice water).

Pour in a couple tablespoons (I never measure...just eyeball it) of whey from my last batch of yogurt (you can also use yogurt from last batch, or store-bought plain yogurt with active cultures). Stir it up for a couple seconds to mix it.

Close IP lid (can be on sealed or unsealed--doesn't matter, since it never gets hot enough to make steam), and push Yogurt button till time is displayed, and set it to 9:00 (9 hours).

After 9 hours (I typically start the whole process at 8:15 pm, so that it starts the 9 hours near 9 pm, and is then done at 6 am the next morning), remove inner IP lid, and remove inner pot (it's not too hot to touch with bare hands), and put inner pot in the refrigerator (I don't even cover it). At this point, the yogurt will be pretty well "set" and should jiggle if you shake the pot.

I leave it in the fridge while I'm at work all day, and I think that helps it solidify a bit more.

When I come home, I strain it. What I originally did for a number of batches, was to use a glass mixing bowl, with a strainer set in it, and then two 12" x 8" pieces of "cheesecloth" draped over it (one in one direction, the other crossing it in the other). I'd then pour the yogurt into that, and put this whole setup into the fridge for another 8 hours or so. That was kind of a clunky setup, and because the strainer had handle things on the side, it took up a lot of space in the fridge. I then bought a yogurt strainer (I think it's cheaper elsewhere, at the moment), which I now use. I simply pour the yogurt from the IP pot into the strainer, snap on the lid, and stick it in the fridge. I still leave it in for about 8 hours, and by that point, pretty much all of the whey that will drain out has done so.

I then take off the strainer lid, invert a plate onto the top of the strainer, flip the basket part of the strainer with the plate on it, then sort of forcefully set it down on the countertop. That makes the yogurt all come out onto the plate in one big mass, and barely leaves any clinging to the strainer. I then let it slide off of the plate into my yogurt container (which is just a big plastic container with a lid), and put it in the fridge.

About every 3 or 4 batches, I'll pour out my reserved whey (the starter I use for my next batch of yogurt), and refill the container with whey from my latest batch. I sometimes mix water in with some of the whey, then water plants, but it sometimes makes the plants turn yellowish (the color of the whey)! From a half gallon of milk, I get at least 3 or 4 cups of whey--so I'm straining off a lot, but I like really thick yogurt. I've starting setting aside another 1.5 cups to use in a no-knead bread that's suuuuuuper easy to make!

So that was a really long answer to your question, but I thought it might be helpful to you or others, as it's a method that works every time for me.

I should also add that while I like the yogurt strainer I'm using now, as it's just a neater solution, and takes up less refrigerator space, the cheesecloth method I originally used worked absolutely perfectly, as well, and I'd never hesitate to go that route, if necessary.

u/DianeBcurious · 2 pointsr/instantpot

I have a silicone steamer basket too, but this one which I like:
http://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4

I use it and the included flat metal rack steamer with handles most of the time when needed. That last one I use mostly when using PiP (pot-in-pot --a bowl of beans and water, or meat on a plate, etc) techniques rather than putting the foods directly on the silicone basket (hunks of yams, medium amts of greens, meats sometimes, etc).

I really didn't want to use a petal-type design steamer because they're harder to clean and they usually have a post right up the middle which makes PiP impossible and also some foods impossible (or just more of a hassle for some foods).

The 8.5 inch silicone full-basket you linked to will barely fit so really hard to get out once it's hot and more flexible, and harder to clean.

The rectangular one may or may not fit (without the lid).
There are so many materials and items that can be used to elevate, steam and/or pressure cook in the IP though that you might just look around your kitchen before buying ones like those.

Let me see if I can find info I wrote before about various items, and an explanation of various materials for cooking times, etc. Okay, here's the dump in no particular order:

TRIVETS, BASKETS, RISERS, etc:

You can cook basically anything "pot in pot" in a pressure cooker that you would otherwise. It's just a way of keeping from dirtying the whole inner pot of an electric pc, or for cooking smaller amts of food, or for cooking more than one food at the same time, or for intentionally steaming a food. Most containers (the "pots" in Pot InPot) will be best if elevated above the bottom of the inner pot of the IP, and even above liquid level but not always required.

So when you're not just cooking directly on the floor of the inner pot, various trivets, risers, baskets, etc, that come with pressure cookers or bought separately can be used.

Or you can find and use your own trivets/risers/baskets/etc made from any heat safe material or item around the house, or that you’ve purchased for other reasons.

Some examples would be metal or (tempered) glass bowls and rectangular dishes of all types and sizes, ceramic bowls/plates, silicone items, bamboo steaming baskets, aluminum foil (shaped as "bowls," packets to cook en papillote).
And risers to hold them above the water might be scrunched balls or logs of aluminum foil maybe with a plate on top to hold some foods, an upturned custard cup with plate or bowl on top, aluminum foil balls or rings with plate/bowl on top, as well as various metal racks and trivets that came with other appliances, marble coasters, canning rings, empty tuna cans, etc, etc.

...The thicker the material holding the food though, the longer it’ll take for the heat and steam to get to the food (e.g., glass and ceramic are thicker than most metal containers, and those are thicker than aluminum foil or parchment paper). Not a lot longer, but it does factor in.
...Also the taller the sides of a container, the longer it will take. Putting food on a plate would be much shorter “sides” than a bowl would have, for example.
...And if there’s a lid or any kind of covering or wrap, it will also take longer (depending on the materials and their thicknesses).

All those containers and risers can also be stacked on top of each other as long as they’ll fit in the inner pot and the lid will still close.
Sometimes getting containers/etc out of the pot while they’re hot takes more than a good pair of tongs, so keep that in mind too.

Some examples of things to do PiP would be yogurt (one large container or many small jars/bowls), beans (I cook several types at the same time as long as they usually cook in the same amt of time), poached eggs (or those with other veggies/etc) or frittata-type things, reheating leftovers, rice, single pieces of chicken, and really almost anything that just makes sense.

u/repotxtx · 12 pointsr/instantpot

The only physical cookbook I've picked up so far is the Indian Instant Pot Cookbook by Urvashi Pitre. I've only made a couple of the recipes so far, including this Butter Chicken, which I think is the same one from the book, but they were both great. The Butter Chicken was super easy also and even the kids loved it. Plus at like $8, it's not an expensive book.

u/xionon · 6 pointsr/instantpot

Our starter meal was shredded chicken, it got us hooked on the instant pot. It makes 6-8 meals worth of shredded meat in mayyyyybe an hour total. It refrigerates really well, can be used for tacos or plates, and tastes delicious.

  • 2-3lbs chicken thighs or breasts. I think thighs taste best (and are definitely cheapest), but some people don't like the texture
  • 1 16oz jar salsa verde (aka "green salsa")
  • Salt, pepper
  • 25 minutes on high
  • Natural release

    When it's done, use two forks to pull the meat apart and shred it. If you don't have taco shells handy, it pairs well with a can of black beans, lentils, or any green vegetable.

    For books, I would recommend Instant Pot Obsesssion to start, and Dinner in an Instant once you're a little used to it. The Garlicky Pork Shoulder recipe in Dinner in an Instant is amazing and very easy.
u/andi98989 · 3 pointsr/instantpot

We generally get home at 6 and can often eat dinner by 7; I've found a lot of things I can get done in 30-40 minutes. what's been a huge help for me is that I get stuff going and I can walk away and do other things - like help my son with his homework - and not be rushing to the stove all the time. So things might take longer than 30 minutes, but I can get stuff done during that 30 minutes. I have a cookbook or two for mine, and I honestly don't use them. I use blog posts and a Facebook group. I google what I want to make and add "instant pot" to the search. :)

I use the trivet that came with my instant pot, an inexpensive metal veggie steamer basket, my 1qt white corningware casserole dish, and a stainless steel bowl. I have a bundt pan as well but use that rarely. The only things I had to buy were the steamer basket and the bowl.

We quite often will make pasta and meatballs; pasta and water in the pot, meatballs on top. Cook. Add in sauce. That one I can usually have done in 20 minutes. A small pork tenderloin on the trivet, steamer basket balanced on top with red potatoes is a 15 min. cook time; about 10 min. to come up to pressure and I wait 5-10 to release pressure. Anything with chicken breast is really fast. The other day I did a chicken rice and broccoli dish that took under 30 min. Last night we had a baked egg casserole. Taco Pie is another favorite here, but it works best if you have a 7" springform pan.

u/AlexTakeTwo · 2 pointsr/instantpot

I put off getting an Instant Pot for the last year (or two) for the same reasons as you - I have a slow cooker, and good cast iron for the stovetop, why do I need an Instant Pot? OMG, I needed an Instant Pot! I finally caved during the Veteran's Day sales, and while I've done a couple of things I would normally do stove-top, what I love the Instant Pot for is things that I would not and have never made on the stove because they're "too much trouble." (I'm a pretty lazy cook.) Things like yogurt, which sure it took 8+ hours, but I only had to actually touch it for under an hour. Or hard boiled eggs, which I could never get right on the stove and gave up on. This weekend I'm planning on making some applesauce in the Instant Pot, to use in a gluten-free chocolate cake, also in the Instant Pot. A) I don't make applesauce, too much trouble, and B) I don't bake, again, too much trouble. But with the Instant Pot, I know as long as I prep and get the water/time right (yay tested recipes) everything will come out perfectly.

And the mashed potatoes, OMG. I will be experimenting with different methods, because the full-water one took too long and made a giant mess, but those mashed potatoes were the best I've ever made. As I was adding butter and dressing to them at the end I kept thinking "shoot, I've added too much, they'll be too runny!" and yet somehow they just absorbed and became even fluffier without turning into mashed potato sludge as sometimes happens with my stove-top batches. (I've ordered this steamer basket for my next try at potatoes, I think it should work using a low-water steam method from what I've read. Plus it will be useful for stacking eggs more easily, and the top handle makes it easy to remove from the IP.)

u/luckyloolil · 4 pointsr/instantpot

I have this instant pot in 6 quart, and it's worked really well for us. Honestly haven't used too many of it's features, just saute, slow cook and pressure cook, but it has done all of those very well. It's great right now, as I am super pregnant and since it has a saute feature, I can do a lot of my cooking sitting down at my island, instead of standing at the stove. My only regret is not buying the 8 quart one for my growing family.

​

It pressure cooks well, I've made a whole baked chicken in half an hour, chick stock in an hour (instead of three), rice is so fast in it. I also really like that in the summer heat, I can put it on the deck, and then I don't heat my house up at all (this is actually what convinced me to get it). I mean you could do that with a slow cooker too I suppose, I just used to use my stove and oven for everything.

u/toxik0n · 7 pointsr/instantpot

Yup I bought the strainer she recommended in the recipe (Euro Cuisine Greek Yogurt Maker with Stainless Steel Strainer https://www.amazon.com/dp/B00IMH7SJY?ref=yo_pop_ma_swf). I had to strain in 2 batches but it worked great. I let each batch strain for about 3 hours and got a mason jar full of clear whey. Bonus that the strainer bowl works great to store the yogurt too!

u/becausenooneeverhas · 1 pointr/instantpot

How nice of you to research your gift. Your choice will depend largely upon how many people she usually cooks for.

I have the 8 quart Ultra (I usually feed 9-10 people) and don't regret it at all. This is the only version with the knob and I love how easy and intuitive it is.

On Amazon, if you click on an Instant Pot and scroll down, there are charts comparing them. Like here.

I regularly use the glass lid you have to purchase separately. There are other gadgets you can get for it, like stackable pots and extra sealing rings (because yours will eventually smell bad), among other things.

You can just type in "Instant Pot Accessories" on Amazon and see what is available.

u/avatar_md · 17 pointsr/instantpot

I just did quick Google search and found a place called Rice N' Spice about 25 mins away from Kannapolis...I can almost guarantee they'll have a decent brand basmati rice given the pictures of what they offer on the Google search. But if that doesn't work out, you can spend a little extra and get this brand off Amazon: https://www.amazon.com/Daawat-Ultima-Extra-Basmati-2-Years/dp/B072L475FM/ref=sr_1_8?keywords=basmati+rice&qid=1573584072&sr=8-8

​

It's a 10 lb bag, so certainly a lot of rice...but keeps quite long and you can use basmati in a number of other dishes, and it can actually be a fun gift for any of your friends or family who like to cook :)

u/AllMyKaleIsDull · 5 pointsr/instantpot

Any of the lid accessories are must-buy in my opinion.

A glass lid for slow cooking, and also works great to keep food warm and moist inside the pot after it is done cooking; great for buffet style.

A silicone lid seals the inner-pot and is great for putting it right into the fridge after cooking, rather than transferring into a Tupperware.

u/slorpydiggs · 5 pointsr/instantpot

Interesting. I have a lot of Monoprice cables and they're definitely good bang for buck. I'd personally still wait a while and see what reviewers say before buying an appliance from them since that's rather a different animal than a cheap cable or adapter. I'd be interested in the vacuum sealer depending on the price point.

This Monoprice/Strata Home pressure cooker most closely competes with InstantPot IP-LUX, not to be confused with the IP Duo or higher tiers. The LUX (currently in its 3rd iteration) is $79 on Amazon already so not sure I'd risk an unproven model to save ten bucks, but that's just me.

I would have expected MP to price more competitively since that's their whole thing, but maybe it'll drop down after launch. If not, might just be that electric pressure cookers are already pretty good value (which I kind of suspect, apart from the shiny Breville one).

Something to keep an eye on though! Interesting find.

u/unipole · 3 pointsr/instantpot

Yes! This is one of the primary glories of the Instant Pot. You can prepare an entire meal from frozen solid in 30 minutes flat.

Basically, while the food is still frozen, it condenses the steam trying to bring the pot to pressure. This delays the time to get to pressure but quickly defrosts the food.

This is my favorite recipe in that regard

http://www.earthmamasworld.com/cfrozen-chicken-breasts-cooked-perfection-10-minutes-cook-frozen-chicken-breasts-instant-pot/

http://www.lemonlavenderlove.com/2016/02/spicy-lemon-salmon/

Personally I multitask this by putting a stand in the instant pot over the meat (this one works perfectly)

https://www.amazon.com/gp/product/B01B4E8PG6/ref=oh_aui_search_detailpage

On which I place a steamer basket full of frozen veggies. One could just as easily add rice to the water as well.

u/reddit455 · 4 pointsr/instantpot

sticking has never been a problem for me.. even when I brown stuff... half the time the recipe calls for deglazing anyway so you have to scrape the bits before you add the rest of the ingredients.

​

IMO - non stick doesn't brown meat "correctly" bacon in a non stick skillet is weird.

​

and what is the nonstick coating anyway?

this doesn't sound good..

https://www.amazon.com/ask/questions/Tx1SFCYELFRFG19/ref=ask_ql_ql_al_hza

>I purchased a Power Cooker with the teflon pot which started flaking off rather quickly. I then purchased a stainless steel inner pot thru Amazon & love it! It has made a huge difference in the outcome! Just be sure that you measure carefully the height of the current inner pot, as there can be a slight difference. The one I got for mine was right for mine but just a hair too tall for my neighbor's IP, but by carefully checking the descriptions, I was able to find her the right size for her IP. Hope this helps, even tho this is several months later than your question.

​

IPs official nonstick liner is ceramic..... sounds similar to scanpan's.. I have one of their pans.. their coating is bulletproof..

https://www.scanpan.com/

​

If I was to go that route.. I'd get the ceramic nonstick.

https://www.amazon.com/Genuine-Instant-Pot-Non-Stick-Interior/dp/B00ICL8M1I

u/SpyreFox · 2 pointsr/instantpot

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

u/leuthil · 2 pointsr/instantpot

I bought this steamer basket. Works pretty well and fits in the DUO60.

Doesn't seem to be available on Amazon.com, sorry if you are from the US :(. But I'm sure something like this or this would be almost exactly the same.

u/Roland_Deschain2 · 2 pointsr/instantpot

What the others said. They peel ridiculously easy, the texture of the whites is ideal, and the yolks are creamy and delicious. I do 5 minutes on high vs 6, but the real key is the ice bath immediately after quick release. I let them sit in a bowl of ice water for about 15 minutes to completely stop the cooking process. Perfectly yellow yolks with no hint of green.

Oh, and a vegetable steamer basket like this one allows me to cook about 18 eggs at a time in a nice little stack.

u/b0dyrock · 1 pointr/instantpot

Creamy Lentil recipe. You'll need to stir it well prior to the machine coming to pressure to avoid the burn notice, but it's healthy and full of nutrients. It's fairly low cost too!


  • Yield: 6-8 [1x]

    Ingredients


  • 1 1/2 cup brown or green lentils
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 (15 ounce) can coconut milk (lite or regular both work)
  • 1/4–1/2 cup water*
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

    Instructions


  1. Dump all of the ingredients in the pressure cooker and stir to combine.
  2. Cook on high pressure for 20 minutes.
  3. Do a quick release of the steam.
  4. Stir and serve. Enjoy!

    Notes


    *Since many people have commented that 1/4 cup water leaves them with scorched lentils, I’ve edited the ingredients. I still have not had a problem with 1/4 of a cup of water and when I try it with more water, my husband thinks the lentils are too mushy. But with so many reviewers saying that they like it with more water, I’ve included a range in the ingredients. Please comment with what works for you.

u/filchermcurr · 18 pointsr/instantpot

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

u/crankygerbil · 4 pointsr/instantpot

I bought this:

https://www.amazon.com/Indian-Instant-Pot®-Cookbook-Traditional/dp/1939754542

(Sorry on mobile and I can’t do a normal link.)

I really love the recipes. I use the box Six Spices, and started really getting into the easier approach to Indian Cooking.

u/Rextyn · 2 pointsr/instantpot

Oh yeah, one gallon of milk equals one gallon of yogurt. It's kind of breathtaking the first time you do it.

To make "proper" Greek yogurt, you need to strain that to let the moisture/whey drain out of it. I use this:

https://www.amazon.com/gp/product/B00IMH7SJY/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

But still, at the end of the day, you end up with a lot of yogurt. :)

u/msangeld · 1 pointr/instantpot

I had never used a pressure cooker before, but when I made the decision to get one, I decided I was getting everything I thought I might need, so I bought the 6 qt ultra, an accessory kit, glass lid and a cookbook.

I've fallen in love with this thing. The first thing I made was hard boiled eggs for deviled eggs. We've also made barbecue chicken wings, rice, chili, and popcorn.

u/remembertosmilebot · 2 pointsr/instantpot

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

https://smile.amazon.com/Electric-Pressure-Zippered-Accessory-Carrying/dp/B0727V1VDC/ref=sr_1_1

---

^^i'm ^^a ^^friendly bot

u/ralten · 8 pointsr/instantpot

If you’re interested in Indian food and instant pot, I cannot recommend this book highly enough.

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_api_i_wOQMDb08ETPNN

u/RustyDogma · 1 pointr/instantpot

Aha! Well the one you need depends on the size of your IP. I have a 6qt so I got this one. I kept burning all my pasta sauces. This pot fixed that (although preheating also helps a lot).

u/Dank_Knight69 · 2 pointsr/instantpot

Yup! This specific item works with 6 & 8 qt electric pressure cookers, and is best used after a pressure cook.

u/drunkferret · 2 pointsr/instantpot

I've made cheesecake that came out perfect in mine. I got one of these. I made the cake and then threw the whole pan in the fridge overnight with tinfoil over it and a plate underneath. The next day it pushed right out and it was as firm as you'd expect cheesecake to be.

u/swiftb3 · 4 pointsr/instantpot

If you like Indian, her cookbook is totally worth the buy.

u/iheartbrainz · 1 pointr/instantpot

I prefer to use an old fashioned steamer basket. Serving is easier and I can always find it!

Chef Craft 100% Stainless Steel Steamer Basket, 6-Inch Expands to 9.5-Inch https://www.amazon.com/dp/B0029728H0/ref=cm_sw_r_cp_apa_i1aBybT1786NW

u/physixer · 1 pointr/instantpot

The link is in the sidebar (this one).

Mine has both "Pressure" and "Manual" buttons (just like in the image in the amazon page).

u/oOflyeyesOo · 4 pointsr/instantpot

I know it's not the same, but they do make a air fryer that fits on top of the instant pot. To help on space.

Mealthy CrispLid for Pressure Cooker - https://www.amazon.com/dp/B07RZDFVQV/ref=cm_sw_r_cp_apa_i_.NLRDbAAG2NH7

u/Reddywhipt · 1 pointr/instantpot

Since buying my nonstick pot, I haven't used the stainless one once.
https://smile.amazon.com/gp/product/B00ICL8M1I

I also recommend the silicone trivet/steamer set.
https://smile.amazon.com/Instant-Pot-Silicone-Steamer-Set/dp/B01LFGJYBS

u/FajitaofTreason · 4 pointsr/instantpot

Does anyone have the airfryer conversion lid that you can put on the regular instant pot pot? If you do, does it work well?

u/thetownisnew · 1 pointr/instantpot

Thank you for the reply! I was reading some of Amazon reviews and some people included pictures and mentioned that the company said it is known to happen. But not sure if it varies for each product. I was looking into the 3qt duo for 2 people and maybe meal prepping.

u/OddJackdaw · 1 pointr/instantpot

> What's Amazon warehouse?

Refurbished & returned merchandise

https://smile.amazon.com/gp/offer-listing/B00FLYWNYQ/ref=dp_olp_all_mbc?ie=UTF8&condition=all

Just look on the right side of teh product page for "Used & New from..."

u/Mikebyrneyadigg · 30 pointsr/instantpot

BTW, 6 quart instant pots are the cheapest they've ever been on Amazon right now for anyone looking to pick one up!

https://camelcamelcamel.com/Instant-Pot-Multi-Use-Programmable-Pressure/product/B01MFEBQH1

u/camobit · 2 pointsr/instantpot

there is the glass lid to allow for non pressure cooking that wouldn't involve the seal. obviously you wouldn't get the benefits of pressure cooking but it can make your IP more flexible for other tasks.

u/KuKuMacadoo · 4 pointsr/instantpot

On sale now

Just got mine for 20 bucks off.

u/Reddittoomuch · 4 pointsr/instantpot

My version has a metal piece there that rises up.

EDIT: I have a different model. You can see my lid on this Amazon posting
https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_apa_2QhiAbWS1J118

u/isthisfunforyou719 · 2 pointsr/instantpot

Any thoughts on using stackable pans like this instead?

u/natelyswhore22 · 38 pointsr/instantpot

What type of lid was it that shattered? The normal IP lid should not do this, so absolutely do not buy a whole new machine.

Genuine Instant Pot Tempered Glass Lid, 9 in. (23 cm), 6 Quart, Clear https://smile.amazon.com/dp/B008FUJ2LK/ref=cm_sw_r_cp_apa_i_TZtjDbYXYHZJJ

u/FLtiltedkilt · 3 pointsr/instantpot

Not op, but I save all of my whey when I make yogurt. I fill ice cube trays and freeze it. Then I use the whey later to make smoothies, to use in stocks, or in marinades. You can use the whey almost anywhere in cooking that a recipe calls for water or liquid.

Also, for those that can’t handle the lactose but don’t want to ferment for 24 hrs, I regularly make yogurt with Lactaid whole milk. I also tend to strain mine for days in the refrigerator with the euro-something or other yogurt strainer... I’ll see if I can find the link.

Edit: found the link:
https://www.amazon.com/dp/B00IMH7SJY/ref=cm_sw_r_cp_awdb_t1_rQKZBb4QNQHVC

u/video_descriptionbot · 1 pointr/instantpot
SECTION | CONTENT
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Title | How to cook a whole "rotisserie" chicken in the Instant Pot
Description | Here is how to cook a whole "rotisserie" chicken in an Instant Pot. Full recipe is on my blog here: http://www.apinchofhealthy.com/instant-pot-whole-rotisserie-chicken Pin the recipe here: https://www.pinterest.com/pin/162270392803521684/ Instant Pot (Amazon affiliate): http://amzn.to/2duPYX1 Chicken noodle soup recipe: http://www.apinchofhealthy.com/chicken-noodle-soup-scratch/ Chicken bone broth recipe: http://www.apinchofhealthy.com/chicken-bone-broth/ Let’s Connect! Blog: http://www.api...
Length | 0:06:13






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u/bobpaul · 1 pointr/instantpot

Or... the InstantPot Duo60 is $63 from AmazonWarehouse. These are generally items other users have returned due to minor damage during shipping (or maybe by the buyer to avoid return shipping).