Programmable Pressure Cooker
 

Does anyone have one of these? Do you like it? Amazon has it on sale today and I bought one. It is called One Pot 6 in 1 Programmable Pressure Cooker. It steams, saute's, makes rice, and it's also a slow cooker. I've thought about getting one for awhile. If you have one, what do you like to cook in it?

My DDL recently bought a similar one and made sesame chicken the first day. One of the primary reasons for the purchase was to make non-dairy yoghurt for my grandson who has severe peanut and dairy allergies. (Non-dairy yoghurt is very expensive). I heard she used the pressure cooker to make a pot roast and that it was very good. She loves it but I haven't gotten to see it in action.

Are you talking about an Instant Pot? I bought one a couple of months ago and I really like it. I love that I can walk away and I don't have to watch it like I would a stovetop model. There are a ton of blogs and websites with recipes, too.

I have the GoWise version and love it. I use it almost every day. I love that I don't have to have an extra slow cooker since it's all in one. I cook just about everything in it, even hard boiling eggs.

Peckish, You are right. It is called an Instant Pot. I don't know how I overlooked not adding that to the title. Thank you for pointing it out. I figured that I would find recipes online. I wonder if it would be worthwhile to buy a cookbook too. Anybody have a recommendation?

Misty's Mom, I usually cook my eggs in a steamer. I cook my rice in that too.

Cactus Stitchin, I read that you could make yogurt in it and that people liked it for that reason. Is the sesame chicken recipe in the manual?

i bought one looks something like that from walmart last year, i got it mainly for pot roasts but i still can't figure out what i'm doing wrong,i marinate a chuck roast over night and next day i make as the manual says and i'm not happy with the way the meat turns out, it comes out very tender but tastless like all the flavoring was zap out of it and all flavor ends up in the juice ,vegetables come out good but not the meat i fix that by making gravy with the juice and smother the meat with it.wish i knew why. my chuck roasts always came out good in the stove top pressure cookers

I really like mine. I use it to cook up dried beans...cheaper and better tasting than canned.

https://www.amazon.com/Healthy-Press...ct_top?ie=UTF8


I have the book above and like it very much.

Francie, I usually cook my dry beans in my crock pot. Last year, I replaced my old crock-pot with a new one, and it cooks beans faster than the old one and they're mushier. I really hope this new Instant Pot does a better job.

Quiltlove, Thanks for the cookbook recommendation. For many years I have used stove top pressure cookers. I hope I like using this just as well.

Peckish, I have been looking online and finding a lot of recipes there. Thanks for the suggestion. BTW, I love your avatar.

I love mine. It makes the best yogurt. Have done a whole chicken, beef roast and even cooked corn on the cob in it.

I have one and love it. You can put meat in there and it's done in just minutes as so flavorful. I use it to cook ravioli all the time, dump in tomato sauce with 1/2 can of water, ravioli and cook for 20 min. One pan cleanup, my kind of cooking.

I'm really excited to try mine out. One of the things that appealed to me about it was the ability to brown meat first and then slow cook it, all in one pot. Roberta, Do you make your own ravioli or do you use frozen or the packages of "fresh" ravioli that the supermarket sells?

Programmable pressure cookers.
 

I have one that I bought about 8 months ago. I love it! I live by myself since my husband passed away,
and may times I don't think to fix something to eat until it is too late. I can make myself a healthy meal
from start to finish in half an hour. I bought mine at Bed Bath and Beyond with a 30% off coupon!

mldesatnik

just asked my DDL and the sesame chicken recipe was in the book, but she didn't remember which brand she bought and is working so couldn't check.

I have a programable pressure cooker and love it. We especially like the turkey roasts or breasts - so much easier than cooking in the oven and so much faster than the slow cooker. Another thing we like is using it for artichokes - talk about fast! Also rice is very good in the cooker. I don't use it for that very often, but have in the past just to try it and it worked so well, I did it again when I needed more rice than my rice cooker could handle. On QVC they show how it will cook macaroni and cheese, since you don't stir it it gets crispy on the bottom instead of on the top. I haven't tried it yet because of the amount it makes.

Just experiment with things that sound good to you and you will more than likely be happily surprised.

Ok Mandyrose, let me help you with that tasteless pot roast:
Take chuck roast out of wrapper, rub with flour, push off and trash extra flour, brown in a fry pan with 2T oil on all sides (don't cook, just brown.
Put browned roast in crockpot, and smear top roast with 1 can cream of mushroom soup (& no additional liquid)
Sprinkle 1 envelope of dry Lipton onion soup on top of the mushroom soup (& no liquid to this soup either)
Now add 1 can of beef boullion or beef broth or beef consume soup around roast so it hits bottom of crock pot. If it is a giant roast, add 1/2 can of water too. Cook until tender (4-6hrs). You can do this in an oven bag, in the oven at 325-350 for 4/6 hrs too and I'm sure it works in you instant pot too. Anyway the flavor is wonderful, add celery, carrots, potatoes etc 1 hr before meat is done if you like that too (or cheat and cook those in the pressure cooker, but if you do the veg in a pressure cooker, the flavors don't meld together. You still have to combine them and simmer a while to get the flavors to merge. Good luck, better than marinating.

Hi, I have had the Instant Pot for about six months now and all I can say is I LOVE IT!!! I have not cooked anything that my husband and I don't like. I have made the best bean soup from the Instant Pot web site. A lot of the recipes I have used are from a website called: pressurecookingtoday.com She is wonderful. I have made spaghetti & meatballs, lasagna mess, meatloaf, pork chops and cabbage, spanish rice, rice pudding, and the most divine cheesecake you can possibly imagine. I could go on and on. Most of our family members have bought one also after hearing about mine and having some of my food. I love the Instant Pot because it has a stainless steel pot, no scratching. Another website is: hippressurecooking.com Laura is wonderful and has a great cookbook. Youtube is a great place for videos and recipes too. It is my favorite kitchen tool/appliance. Soups are great too. Guess I will shut up now before I write a book on this, hee hee. You won't be sorry with an electric pressure cooker..... Claudia

Another happy user of the IPot here. There's just 2 of us,so most anything I make will feed us for 2 meals.
A couple things,it makes steel cut oats,can make enough rice to divide in zip lock bags to freeze for when needed,makes cheesecakes,easy pasta dishes,potatoes & boiled eggs cooked together for potato salad &
wonderful soup.Check out the FB group for recipes & tips.Can you tell we get a lot of use out of the I Pot ?

I'm going to try this today...will let you know how it turns out.

Cactus Stitchin, Thank you for asking your daughter-in-law about the recipe. Quilting Candy, I'm definitely going to try cooking an artichoke in it. Where do I find instructions for that? Plain Pat, I make soup fequently when cold weather hits, so I'm really looking forward to using the Instant Pot for that. Claudia, Your post gave me some great leads for recipes. Thank you so much!

OK, I forgot I said I'd post back on this until just now. I made the pot roast. It was a thick beef roast, at least two inches thick and about three pounds. I used the cream of mushroom soup and the dry onion soup mix, plus the beef broth.

Mine was not fork tender until it had cooked almost twelve hours in the crockpot. But that's fine with us. We thought it might be done after six hours (temperature read around 170 - 180 degrees) but it was tough. Then I researched a little and found a page where a lot of the posters said six hours was not going to long enough to get a tender roast. In my case, that turned out to be true.

So recipe worked fine but my crockpot needs more time to get the job done. I think the gravy it made is fine but he said he thought it was a little salty. I believe he is not all that fond of brown gravy to begin with.

There you go, for what its worth.

Made spaghetti & meatballs in I POT.Needed to use up frozen meatballs.Remember,all pressure cookers take time
to come to pressure......then 4 minutes to done for a yummy dish.
Works the same using macaroni instead of spaghetti.
I tried recipe books from the library,then got this one from Amazon."Good Food Fast" by Bob Warden
You can also do fine by using the FB site.Pat

I think I bought mine during the same sale!

We used it for the first time tonight, and made the Moroccan Lamb Tajine recipe that came with the recipe book (link here for those without the book: http://www.hippressurecooking.com/pr...n-lamb-tajine/ )

We had lamb in the freezer from some other meal my son had requested. It was good, but if I make it again, we might try it with beef or chicken as lamb is harder to find/more expensive in our area. Or we'll just wait until we find lamb for a good price.

We did make two changes... we used garlic powder instead of crushed garlic cloves, and fresh plums instead of re-hydrating prunes. The plums were free, on hand, and I figured it would be close enough! Served it over jasmine rice.

It's nice that it was done in one pot, (except the rice), so we didn't dirty a bunch of stuff in the kitchen, and it was relatively fast. I can see myself being able to come home and use it after one of my 12 hour shifts (although I shouldn't have to very often, since the kid does a lot of cooking). On a work day, I like something that cooks fairly fast.

I have two. I have a fagor electric pressure cooker that I bought a few years ago and I bought the 7 in 1 instant pot on amazon on prime day. There are a few days that I have both of them going. I also have a ninja 3 in 1 cooker, an air fryer and a cuisinart griddler. Plus my trusty rice cooker and of course my microwave and toaster oven. I have barely used my stove at all this summer.

I'll bet you didn't cook it on high with lid on for the 4-6 hours. I know its scary to do that. Salty comes from heavy soup content, but with a whole pot of vegetables it spreads out and is fine. Just the meat? yeah, probably salty, but usually not bad, maybe kick the onion soup down by half (?) for your hubby.

You are right...I cooked it on low. So next time will try on high. Thanks for the help. It was really good. So easy. Works out for us. Love it.

Is this instant pot another version of the power pressure cooker that is/was popular recently? Or something different?

I just ordered my second GoWise 6 in 1 pressure cooker/slow cooker combo. I love it so much and use it all the time. Decided we need a second one. My advice get the 8 quart of whatever brand you get.

Geri, I had to look up what a power pressure cooker is. They look similar, but depending on which model of the Power Pressure Cooker you buy, I think the Instant Pot has more features. I say this because I only saw one Power Pressure Cooker model that had a steam function. If you go to Amazon, you can look up Instant Pot to see what it is. Basically, it is an electric pressure cooker, slow cooker, steamer & warmer, rice cooker, and it sautes/browns with 3 available temperatures. You can delay cooking time up to 24 hours. It has a stainless steel pot with a heavy bottom that you can remove to wash. The upgraded model from the one I purchased also makes yogurt. The Power Pressure Cooker that you were referring to also has a canning feature that the Instant Pot does not have. I had never heard of the model you mentioned, but I do know that there are several electric pressure cooker brands on the market.

Well, I have been cooking in my Instant Pot for about a week now and I am loving it. I love kitchen gadgets, and this is right up my alley. There is a learning curve to figuring it out, but that is to be expected. I have been using a stovetop pressure cooker for all of my adult life life, so that eliminates some of the mystery for me personally. I really like the saute feature on this. I haven't used it as a slow cooker yet, but I love that I can brown meat in the same pot that I am using as a slow cooker. And I really like that the inner pot is stainless steel with a heavy padded bottom.

Last night I made short ribs and they came out perfectly. I used the saute feature to brown the meat on all sides first to seal in the juices. Then I added half a cup of water and set the time manually for 20 minutes. When they were done, I removed the liquid and then basted them with barbeque sauce, and turned on the keep warm feature for about 10 minutes. I had cooked rice and green beans in my steamer to go with it and everything was delicious. I am scouting on the internet for recipes. There is a wealth of possibilities out there. Did I mention that I really love this thing?!

I have a few pressure cooker recipes on this pinterest board:
https://www.pinterest.com/galegale/pressure-cooker/

Did you make the caramel sauce in the pressure cooker? I have used the crockpot to make it but this sounds like it would work too.

These are the same features I have on my GoWise PC. Love it

I haven't tried that one yet.

From what I have read so far it seems these are all basically the same---- electric pressure cookers with some built in computerized features/temperature for specific items. Stainless steel pot or scratch resistant coating....the more features and size raises the price......ya think?i

the only thing that I raised an eyebrow about was one offered a delayed cook time of 24 hrs? Ahh, I don't think I'd want to eatanything that's been sitting at room temp for that long before cooking....

One big difference in the one model of the Instant Pot is that it has a yogurt making function. Some electric ones only have high pressure and some have both high and low.

And I totally agree about the 24 hours. I am very picky about not leaving things out for more than couple of hours.

Does it leave it at room temp for 24 hours? Or is it sitting at "hold" temp, which is 140° F?

If it's room temp, I'll wager there's something in the manual that says not to use that setting with any kind of meat, dairy, etc. product. You'd probably be fine with rice, oats, etc.

I started some bone broth in mine yesterday. I did a 30 min pressure cook then 20 min warm cycle three times. It didn't get enough out of the bones, so now I've got it on slow-cook and will probably leave it for a total of 48 hours (so will be done tomorrow morning). The bones came from a cow my brother and niece raised, then added some stuff from the garden, the store, and my pantry/freezer (some of which I had dehydrated earlier).

The flavor is getting better, and it's pulling a lot of good stuff out of the bones. Hope to get two quarts out of it when I'm done.

Did you add ACV? I cook my bone broth 4 hours on high pressure then natural release. Works great. Next time I'm going to cook same length of time only on low pressure.

I did add ACV (but only a teaspoon)... The beef bones are just very thick. After 24 hours, a good bit of marrow finally released from one of the bones. I ended up adding just a little more ACV and hitting the ball joint with a hammer. It's softened up quite a bit and now the inner bone is more exposed. Leaving it on the slow cooker setting won't take any more effort, so I may as well leave it cooking longer.

Do you do the 4 hours on full high pressure? That may be part of the difference too. The recipe I used said to do pressure for 30 minutes, then warm for 20, repeat two more times, so only actively at high pressure for 90 minutes.