tranum

In my perfect world, I cook only 2-3 times a week & use my 6 qt often. I can sauté or slow cook in it too. This week I made a 3 lb meatloaf in regular oven but made sides in IP. There’s just DH and I here so we reheat a lot of food by microwave. DD makes awesome macaroni and cheese & chili in hers. I recommend keeping it out and make plans to use it at least a couple of times a week, like all appliances, it’s easy to store away & forget it. I make my own broth with bones, clean vegetable trimmings, old spices. I fill qt jars 3/4 full and freeze. Adds much flavor to soups etc without excess sodium.

Stitchnripper

I have 3 Instant Pots and use them all the time. There are just two of us. I can cook a small amount or enough for leftovers. I love them.

bakermom

I use my 3qt. several times a week. Just the two of us now, but it makes enough for us to have a couple meals/use. I used an 8qt stove top pressure cooker when everyone was home, so it wasn't a big transition. I still have the problem of adjusting quantity when I cook, so the smaller size helps me not to "over-do".

dunster

I just bought one, have used it only once, and already I love it.

Onebyone

I love my stove top pressure cooker and use that almost everyday. My DD has the insta pot and the stovetop cooker is faster but I see where the insta pot saves her from monitoring. One new appliance I really love is the air fryer. It's fantastic for chicken and pork chops. I'll never fry those again on the stove top.

farmquilter

[QUOTE=Onebyone; One new appliance I really love is the air fryer. It's fantastic for chicken and pork chops. I'll never fry those again on the stove top.[/QUOTE]

Recipe please for the chicken in the air fryer.

I make 6" pizzas and freeze them, thaw and reheat in fryer, very good and hot. I have made chicken nuggets but need to make some more.
I have the IP 6qt for just myself and adjust to what every I want to cook. The IP is great for hot weather as it does not heat up the whole house.

Jingle

I use my air fryer, don't have an instant pot.

farmquilter

[QUOTE=osewme;8303370]

I'm going to try boiling eggs this week. I hear they turn out so easy to peel in the IP.

If you want eggs for salads or sandwiches--search egg loaf. Crack eggs in an oven proof dish, water in metal pot, dish on rack and cook. Then you end up with a round loaf of eggs ready to chop for your needs. Eggs for salads do not need to be cooked IN the shells, saves a lot of time shelling.

When I want to pickle eggs, I fill the IP with eggs and cook, peel and heat in brine and jar. I use my quart canning jars/lids and while cooling on the counter they seal for storing in the fridge.

osewme

Farmquilter - great tip on making eggs for salads or sandwiches.

If you want to speed up the pre heating time just add your liquid to the pot & then put it on saute mode. It will start heating up the liquid pretty quickly. While that is heating, start putting your "food" items together. Put your food in the pot & then cancel the saute mode & change the setting to your cooking mode. It does shave off a bit of pre heating time.

BonnieJP

When I worked full time, I used a stovetop pressure cooker all the time. I loved it, but when the gasket dried out and I wasn't able to buy another one because the company went out of business, I bought an Instant Pot 7 in 1. I like using the Instant Pot - it's great for tenderizing tougher cuts of meat and cooks rice perfectly. It did take some getting used to though because with my old stovetop pressure cooker I could See how high the flame under it was and actually hear the whoosh, whoosh, release of the steam as it cooked. But, all in all, I like the Instant Pot.