It often takes a LONG time for
the Instant Pot to come to pressure, which may have you second-guessing your
purchase or use of this handy appliance. Well, here are 4 ways the Instant Pot
REALLY does save time over using a slow cooker, oven, or stovetop. Plus, 8 tips
to account for the time it takes the Instant Pot to pressurize!
If you’ve owned an Instant Pot
for any length of time, you know there is (potentially) one downfall…
It often takes a LOOOOOOONG time
to come to pressure!
Which means, you might be
second-guessing your purchase or use of this handy appliance. After all, everyone
said this thing was going to save you soooooo much time and simplify your life
in ways you never thought possible! But… over an hour to cook a whole chicken??
Wouldn’t the oven or stove-top
take just as long — or even less time?
During the time I’ve been part of
the Instant Pot Community Facebook Group, I’ve seen some variation of this
question at least once a day:
It takes ## minutes for the pot
to come to pressure before it even starts cooking! And then, it takes SO long
to release pressure! How is this thing saving me time? I could make (insert
dish/meal here) in way less time using my oven/stove/slow cooker!
Can I be totally honest with you?
I said the same thing a few times
after I first began using my Instant Pot, too. 🙂
However, it’s safe to say I got
over it… I mean, lots and lots of IP recipes here!
Does The Instant Pot Really Save Time?
According to my research,
pressure cooking can cook most foods in 1/3 less time than other cooking
methods and even up to 10 times faster!
The steam pressure inside the
pressure cooker cooks food much, much more rapidly than just boiling or baking
food. Unlike microwave cooking, pressure-cooked foods become moist and
succulent with an intense intermingling of flavours. Pressure-cooked foods
retain much more of their vitamins and nutrients than boiled or commercially
processed foods do. (Source.)
After using my Instant Pots (yes,
I have 2!) for over 2 years now, I can safely and honestly say…
YES, the Instant Pot really does
save time — despite the time it takes to come to pressure and/or release
pressure.
Here’s how…
#1 — My Hands Are Free For Other Things.
Maybe it does takes 20 minutes
for that whole chicken to come to pressure, 45 minutes for it to actually cook,
and another few minutes to release the pressure.
Yet, using my Instant Pot to cook
a whole chicken is a completely hands-free experience. There’s no watching the
pot to make sure it doesn’t boil over, no stirring, no adjusting burner
temperature.
For this reason, I try to use my
Instant Pot(s) for all meal components. I adore those complete meals (like Clam
Chowder and Tikka Masala) that are made in only the IP. Once dinner is in and
the lid is on, I can turn my attention to other kitchen or non-kitchen things —
without having to stand over the stove.
(Speaking of dinner… how about
letting me plan dinner for you this week? Grab your FREE Real Food Instant Pot
Dinners — 7-Day Meal Plan right here!)
I have found that the Instant Pot
is truly a set-it-and-forget-it appliance, similar to a slow cooker, but
BETTER!
It is such a huge part of my
weekly meal planning/prep because I can cook several things in it back-to-back
without even having to wash in between! Which brings me to my next point…
#2 — When Compared To A Slow Cooker…
Pressure cooking is ALWAYS
quicker!
I’ve made this Mexican Beef Stew
in 53 minutes (from start to finish) in my Instant Pot — a recipe that would’ve
taken hours in a slow cooker. Yet, the results were just as yummy, just as
tender, and just as easy as if I had used a slow cooker! (Same experience with
my Asian Fusion Short Ribs.)
It’s called a “slow cooker” for a
reason — because it cooks things long, low, and slow. And the Instant Pot is
definitely more “instant”!
I’ll be the first to admit that I
haven’t used my slow cooker once since getting my second Instant Pot. 😉
Second, you can’t do last-minute
anything in a slow cooker! If you’re one of those people who consistently
remembers to put dinner in the slow cooker in the morning so it’s ready by
supper time, you’re my hero. Truly.
I, however, am not one of those
people. Typically, my mind starts kinda, sorta thinking about dinner around 2-3
p.m. By that time, the slow cooker doesn’t stand a chance. The Instant Pot
really meets that time-crunch need.
#3 — Great Results
I’m a results-driven person. When
I don’t see measurable, tangible results from anything I do or try, I stop
doing/trying. And my Instant Pot has consistently given me great results.
It often takes a LONG time for
the Instant Pot to come to pressure, which may have you second-guessing your
purchase or use of this handy appliance. Well, here are 4 ways the Instant Pot
REALLY does save time over using a slow cooker, oven, or stovetop. Plus, 8 tips
to account for the time it takes the Instant Pot to pressurize!
But, what does this have to do
with time?
Well, if the meal you’ve prepared
in the oven or on the stove isn’t great or you forgot about it and burned it,
what then? You’re probably left with a hungry family and no idea how you’re going
to feed them! If you even have another idea of what to make, chances are that
the meat’s not thawed or something needs to be chopped or diced or grated. All
of those things take MORE time.
Or, you have to resort to
scrambled eggs or eating out for dinner instead.
Sure, it’s possible to mess
something up in the IP — I’ve done it, too. Yet, I’ve also burned more things
on the stove and in the oven than I care to admit — or just not hit a home run
with my flavors or textures.
Because I consistently get great,
tasty, yummy, healthy food in my IP, I know it’s saving me both time and money.
I’m not throwing out food from a failed/burned recipe or taking my family to a
restaurant, I come out ahead!
#4 — Batch-Cooking Or Cooking For A Crowd
I have a standard-size, 4-burner
stove top. If I’m batch-cooking or cooking for a crowd and need to pull out
lots of pots and pans, I’m limited to 4 at a time. The Instant Pot’s Sauté
feature, however, is kind of like having an extra burner or electric skillet.
And since I have 2 Instant Pots, it’s like having 2 extra burners or electric
skillets!
I can sauté veggies, brown meat,
or render fat, freeing up my stove for whatever else needs cooking.
If I don’t want to use it as an
electric skillet, I can cook bone broth, make a blended soup or some quinoa,
boil eggs, or cook beans — all hands-free, per point #1.
Either way, if you’re making a
lot of food at once, the IP is an asset, even if it does take time to come to
pressure or depressurize. Here are 5 Things You Can Make In The Instant Pot
Today To Save Time All Week!
8 Tips To Account For &
Speed Up Pressurizing Time
So, what can you do if you want
to use your IP to make a quick dinner, but you’re on a time crunch?
Here are 8 tips to account for
and/or speed up pressurizing.
#1 — Don’t Forget To Seal The Vent!
If it seems to be taking an
extraordinarily long time to come to pressure, it’s possible you forgot to
actually seal the vent. (I’m NOT speaking from experience, of course. ;))
Before you set the time and walk
away, double-check that the vent is sealed so pressure can actually build.
Furthermore, check the underside of the vent (the float valve and shield), too.
Make sure they’re clean and that the block shield (the metal piece with holes
in it) is in place.
#2 — Check Your Sealing Ring.
It’s also a good idea to check
your sealing ring before every use…
First, is it actually in place?
Is it damaged in any way or torn? Is it dirty or full of debris?
You save time later by checking
these things before you begin cooking.
#3 — Always Thaw Your Meat.
If you don’t remember anything
else in the morning (or the night before), remember to take your meat out of
the freezer to thaw. Obviously, frozen anything takes longer to cook than
thawed or fresh.
I like to take our meat for the
week out of the freezer on Sunday mornings. Whatever is for dinner that night
or Monday stays in the sink to thaw completely. The rest of the meat for later
days goes in a bowl in the fridge to thaw more slowly.
Yes, you can cook frozen things
in your IP… however, a time crunch is not the time to try it. 😉
#4 — Hit The Sauté Button.
To speed up the time it takes to
pressurize your pot, hit the Sauté button before you start adding ingredients.
It heats up the pot much more quickly, especially if you’re putting something
cold, like broth or water, in the pot.
Once you have all the ingredients
added, press Cancel, then use whatever function your recipe calls for and cook
as directed.
This tip is especially helpful
for soups and cuts of meat, not so much for things that require a shorter
cooking time, like rice, quinoa, or steamed veggies.
It often takes a LONG time for
the Instant Pot to come to pressure, which may have you second-guessing your
purchase or use of this handy appliance. Well, here are 4 ways the Instant Pot
REALLY does save time over using a slow cooker, oven, or stovetop. Plus, 8 tips
to account for the time it takes the Instant Pot to pressurize!
#5 — Give Yourself A 30-Minute Head Start.
It takes time to build and
release pressure. That’s just the way it is — no matter what sort of pressure
cooker you’re using.
If you understand that before you
start using your IP, you’re less likely to be shocked when it’s been 30 minutes
and your chicken still hasn’t come to pressure.
So, account for that by giving
yourself an extra 30 minutes… if you can.
If you feel like it’s been way
too long, check your vent, per point #1. It may not be sealed. 😉
If you just can’t give yourself
any extra time, remember that your IP is airtight and is programmable. You can
always treat it like a slow cooker by adding in your ingredients and
programming it to cook when you’re not at home!
#6 — Don’t Over-Fill The Pot.
The more you’ve got in your pot,
the more time it takes to build pressure. Or, if it’s too full, it may not come
to pressure at all.
The Instant Pot’s quantity guides
are useful, however I advise against filling the pot to “Max” capacity. It
might not come to pressure — and you’ll probably have a sputtering mess on your
hands later, if it does pressurize.
#7 — Check Your Liquid.
You need a minimum of 1 cup of
liquid — broth, water, wine (NOT liquid oil!) — for the Instant Pot to build
pressure. If your pot’s not pressurizing, open it up and make sure you have the
required liquid.
(Yes, I know many users say 1/2
cup of liquid is enough. However, better safe than sorry. You can always drain
off excess liquid if you have too much. But you’ll never get the time back that
you waited on a pressure cooker to come to pressure because you didn’t have
enough liquid.)
Along with this point, make sure
to add any thickeners/make a roux — corn starch or arrowroot, for example —
AFTER your food is cooked, not before. Because the Instant Pot relies on the
steam produced by liquid to come to pressure, thickeners impede this process.
Too much liquid is also a problem
— ie. don’t over-fill the pot per #6.
When following these tips, your
chances of experiencing pressurizing/depressurizing issues are significantly
reduced.
#8 — Follow Tested Recipes That Work!
It often takes a LONG time for
the Instant Pot to come to pressure, which may have you second-guessing your
purchase or use of this handy appliance. Well, here are 4 ways the Instant Pot
REALLY does save time over using a slow cooker, oven, or stovetop. Plus, 8 tips
to account for the time it takes the Instant Pot to pressurize!
There’s nothing worse than
finding a beautiful recipe on Pinterest, making it exactly as the instructions
say, and having it be a total flop. 🙁 I’ve been there too,
and it’s no fun.
I pinky promise that all of my
Instant Pot recipes are tried-and-true.
I’m a SUPER BIG FAN of
Traditional Cooking School’s Pressure Cooking eCourses. I’ve gone through them
both and learned a TON about using my Instant Pots!
The Art Of Great Cooking With
Your Instant Pot and Paleo Cooking With Your Instant Pot are my 2 favorite IP
cookbooks. The recipes are beautiful, simple, and they WORK! (This Instant Pot
Pumpkin Pie is from The Art Of Great Cooking With Your Instant Pot!)
What About Depressurizing?
Unfortunately, there’s no way to
make a pressure cooker release pressure more quickly. Depressurizing takes as
long as it takes. Some recipes take longer than others.
Just know that it WILL release
all the pressure and you WILL be able to open the lid… eventually. 😉
Use the depressurizing time to
set the table, light some candles, turn on some pretty music, and set the tone
and atmosphere for a lovely, pressure cooked meal.
I hope you’re convinced that the
Instant Pot really does save time and can consistently give you and your family
delicious and nourishing meals, side dishes, and desserts with less effort!
How does your Instant Pot save you time? Were you shocked by how long
it takes to pressurize or depressurize?
Source
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