21 Easy And Comforting Instant Pot Recipes To Try This Winter (2024)

FAQs

What foods should not be cooked in an Instant Pot? ›

Instant Pot Pro

The Instant Pot Pro is the best Instant Pot you can buy right now. It sets out to replace ten kitchen appliances including a pressure cooker, slow cooker, saute pan, rice cooker, steamer, yogurt maker, and warmer, and has 28 cooking modes for preparing different dishes.

All Instant Pot models come with a dishwasher-safe locking lid, steam rack and inner pot. Each model will auto-adjust to the right pressure and temperature before it starts cooking, and you can manually adjust the cook time.

Con– If you don't pay attention to setting the vent properly you will have to extend your cooking time. I can't tell you how many time I forgot to seal the pot and the steam was escaping rather than building up inside and cooking my food. Pro– Like I said earlier, you are not limited to soups and stews.

Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.

Try making staples like eggs, sweet potatoes, rice, or lentils using just the pressure cooker function. Then move on to a recipe that uses both the sauté and pressure cooker functions, like Kalua pork, or spaghetti with meat sauce (hands down my favorite Instant Pot recipe).

Best Cuts for Your Pressure Cooker/Instant Pot

You can cook any cut in a multi-cooker, but we recommend those from the chuck and round.

It is safe to cook frozen food in a pressure cooker because it uses pressure to move food through the "Danger Zone" quickly. As a result, you don't run into the issues that you would find by cooking frozen food in a slow cooker, where it can stay too long in the Danger Zone and could become unsafe.

Every pressure cooker manual has an “Important Safeguards” section at the beginning that says a pressure cooker should not be filled with food and liquid more than 1/2 full when pressure cooking beans, grains and rice (or “foamy” foods) and no more than 2/3 full for cooking anything else.

Unless otherwise specified in the recipe, you'll need just enough liquid (usually water or broth) to bring the cooker to pressure. The Instant Pot manual suggests 1 1/2 to 2 1/2 cups, depending on the size of the cooker.

Can you put too much in an Instant Pot? ›

Also, an overly-full Instant Pot can lead to a clogged pressure release knob, because food and liquid can get sucked up inside. To stay on the safe side, don't fill your pot over that two-thirds line, and stay below half full for foods that expand while cooking, such as beans and lentils.

The Instant Pot Rio is the newest model, featuring a modern design and more cooking area compared to the Duo Plus. We were pleased with the Wide model from the Rio line. The Pro models tend to be more advanced, including the Plus, with a smartphone app.

The key benefit of a traditional pressure cooker is that it can deliver a higher pressure than all but the most expensive Instant Pots, so it cooks even more quickly: where most Instant Pots deliver a maximum pressure of 12psi, traditional pressure cookers can go up to 15psi.

They are a real space saver — If you have a compact kitchen or cupboards already full of small appliances, the Instant Pot will certainly save you on space. Say goodbye to having a bunch of appliances on your countertop (that you'll probably never use), as the Instant Pot has it all.

In general, Instant Pots do so much more than just pressure cooking and can be used as a rice cooker, slow cooker, steamer yogurt maker, sauté pan, and a meal warmer.

Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.

They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.