Top positive review
413 people found this helpful
Live up to its hype
on December 22, 2017
I am not going to repeat what others have said but will highlight a few important points:
1. One thing to keep in mind that while the cooking time with this is much shorter than regular cooking methods, you need to factor in the time it takes to boil the water and create enough steam to reach the right pressure. For better results, you want it to sit a little after cooking to get better results, which also takes some time. So it is not really "instant" but it does make many cooking jobs much faster.
2. I am Chinese and my wife is Japanese so we have dedicated cookwares to make rice, and we know how a pot of good rice looks and tastes like. If you don't have these, I can tell you the rice made by the Instant Pot is as good if not better than what we usually get. You add rice and water to the pot in a 1:1 ratio (eg., 1 cup each), select "Rice" and the actual cooking time is 10 min. You could manually release the pressure immediately or let it sit for 5-10 min, depending on whether you like the rice to have some texture or softer.
3. While you can use it to steam, but the food, whether it is vegetable or sausage, can be soggy. For vegetables they also turn yellow. So while Instant pot can steam (and of course it can), a dedicated steamer may work better for some of the food.
4. I personally think this is best for making stew and soup that usually takes hours and this can cut down the cooking time to be around 30 min. Since you can also sauté in it, you do not need to sauté in another device and then transfer it to the pot for making soup, as two steps can be combined in the same device.