Good ideas; re: curdlIng dairy even if added at the end. There is something called 'tempering' in cooking. If you are adding dairy or eggs to a dish, put that item in a bowl, and add a teaspoon at a time of the hot liquid you've already made...keep stirring while you're doing this. You are bringing the temperature of the dairy/egg up. In just a few additions, your dairy/egg will be room temp or greater, and you can pour it in the larger pot (all the while stirring) without curdling or separating (or the eggs cooking separately rather than blending)
Having a permanent feeding tube, I rely heavily on my Breville pressure cooker (and VitaMix), and cook with it weekly. I make a lot of stews. Easy to blend, one pot meals. Thanks for the tips! I've gotten pretty good at it but theres always more to learn. I'm happy to say Ive never had a bad meal, but I do rely on cookbooks specifically for pressure cooking, and I've learned to adapt standard recipes through that.
Thanks for the tips, I was getting a little frustrated with the "Actual Time" it took (well more my wife was) but we did not realize that we were able to do other things while we waited. And that quick release with meats make sense now, I had cooked a roast and was not overwhelmed by the quality. Now I know why, thanks.
Love you, Karen, you get the essential stuff across so clearly and concisely. The Instant Pot is wonderful but, to really keep smells out of the kitchen, I use it in the shed! The self-contained, set-it-and-leave Instant Pot is perfect for 'isolated cooking'. And I always use a kettle to boil my water as I'm loading the pot. Hot water really speeds up the pot's pre-heat.
I just got my very first Instant Pot yesterday and will be cooking a beef roast today, so your tips will come in really handy for me! Thank you for your help! 😊👍
Thank you for the tips. Especially the one on roasts! I used my instapot just the other night for the first time. I did the quick release. And well...once i was able to transfer my roast to the serving plate, a piece, (a large piece) of the roast fell off my forks and onto the floor, and BOUNCED! My sister was with me and we laughed so hard we cried!! 🤣 So thank you again for that tip. ☺️
Been pressure cooking for many years, very good advice, nice job. Keep em coming, I am never too old to learn, in fact, the older I get the more I need reminding... Lol. Have an awesome day!
I NEVER thought about storing that way with the lid upside down. I will definitely change it when I get home. I didn't know about not venting with the meat either. Thank you so much for the tips
Thanks for the tips! We bought our very first Instant Pot yesterday, looked up UA-cam recipes and found Six Sisters, who referred us to your channel. We’re looking forward to doing great meals the right way both slow and fast cooking!
4th tip on the timing was so apt. I was making instant pot pasta for the first time and was wondering why on earth at 2mins nothing was happening! LOL. finally the pressure cooker started its job and after 2 mins cook and 5 mins wait and then quick release, I had the most remarkable ala dente pasta! No more wasting gas and water and boiling pasta for me :)
Thanks for making this video. I’m new to instant pot although I’ve had one for a couple years I never really started trying to use it until recently. Your blog and videos are all very helpful. I’ve always loved using my crockpot and now with these tips I feel like I have a much better understanding of what I had do with my instant pot and what I shouldn’t do. Thanks again!
Thank you. Good advice and straight to the point. The natural pressure release for meat makes enormous sense. Now I have to look up how to swap out the sealing ring.
Thank you for tip #5. I have followed a recipe for Pot Roast and it told me to quick release. Every time time, it got dried. Now I know why. Again thank you!
I have a great electric kettle that brings water to a boil in a minute. I always use it when I need to add water to an IP recipe, it saves time of the IP having to come to pressure because your liquid is already heated!
My solution is to leave the lid off initially, add the liquid, and hit the saute button. That gives you up to 30 minutes and if you forget it, it shuts off automatically after that time. Once the liquid is hot (usually no more than 3-4 minutes), I can add the rest and voila!
Using the instant pot for the newbies should try an easy recipe that if it fails it doesn't ruin your dinner. There's a little bit of a learning curve but once you get it you're going to love it.
I would add NOT cooking pasta in an instant pot. I thought I was following a good recipe but when I slowly quick released the pressure, starchy fluid came pouring out. A huge clean up job followed as I was thinking never again will I cook pasta. Thanks for this video I will subscribe.
Those tips are useful to me and especially the one on cooking meats like roasts. I have had my 3 qt cooker for over a year and just took it out to begin cooking with it. I also have some accessories and have had them for over 6 months and just pulled them out and cleaned them up also. Thanks for sharing this valuable information with us all.
Omg!!!!! I got my insta pot yesterday and the first thing I made was beef roast. It was so damn tough because the recipe guy said I should quick release it. I was about to return the damn thing. Thank you!!!!
Do not leave homemade stock on saute. The following happened to me last year.. I made bone stock in the instapot one day, filtered out the contents and put the stock back into the pot and skimmed off a lot of the oil. Later in the day, I reheated the stock with the lid off on saute. It didn't boil and instead I saw some steam like it was simmering. I went to take the pot out so I could pour the stock into containers and it exploded out all over the kitchen. Fortunately for me, the explosion was directed up and away from my face but I did get a good 2nd degree burn on my right hand. I did a little research and it sounds like the stock was superheated and the surface tension of the oil on top prevented the steam from escaping. And when I moved the stock, I broke that surface tension which caused the steam to escape violently. I still use the instapot for many things but I've learned my lesson on heating homemade stock.
@@hummingbirdmoth Second degree burns are not what I would call "minor." If lavender oil could "reduce the effect" (???) of burns, we'd all have been pouring that shit on ourselves for centuries. Also, everybody reading this: don't put undiluted essential oils on your body.
We only REALLY learn by failure, ours or someone else's! Following tips by experienced users is someone else's! Not only do you want to read carefully directions, but ALSO THE REVIEWS! if in reviews every other person is decreasing the amount of salt or sugar, etc....it can prepare you to take time to compare similar recipe's ingredients. If you're prepared to reduce/increase certain ingredients you will not consider the first attempt a failure, rather you can see it is getting fairly close to your desired outcome!
I don't have an Instant Pot, but I do have a pressure cooker. Never thought of storing mine with the lid inverted, that was a great tip pretty lady , thank you!
Mike's Cooking Studio I had a Wolfgang puck electric pressure cooker that just had a dial for time. It could sauté but not much else. I upgraded to the duo nova 8 quart a couple months ago. Game changer! When you store your lid upside down it helps if you cover it with a light towel that air can circulate but dust doesn’t get into the lid.
Thankyou so much I have to say these are the best tips I have come across! I’ve just started using my instant pot and these tips have made me feel more confident Thankyou again
I been using different pressure cookers for 30 yrs my tip for those sealing rings to prolong there life after you clean and dry them put a few drops of olive oil on the ring it will make its life double.
Nowadays the rings are made from silicone, not from rubber anymore, rubber can indeed dry out, silicone doesn't. You can buy pressure pot rings for only one euro on ali express.
@@lienbijs1205 Silicone??? OMG! Run! First they collect and bury nuclear waste, now they are making pressure cooker gaskets out of silicone! Run while you still can.
@@tarnishedknight730 It is only in the lid and not in contact with food at all plus it is food grade silicone. I prefer silicone over rubber because it is much more durable.
@@lienbijs1205 I have to admit that silicone is getting better, but the gasket in my most used cooker is over 20 years old, and shows only minor wear and tear. When silicone holds up that long, I will quit making fun of it. Actually, I won't make as much fun of it. I'll still make fun of it, just not as much as I do now.
@@tarnishedknight730 I have also a normal pressure cooker and the ring is made from rubber. After 12 years it is not sealing properly anymore. I am very happy with my croq pot look a like multi pressure cooker but I find the saute function a kind of useless setting since the surface is so small. A normal fry pan is much more convenient.
I just started using the instant pot and I'm very happy with the progress I'm making I was a little intimidated at first the manual button is the best button you could probably use on the instant pot but the biggest thing that she never mentioned which is the most important thing of anything that has to do with the instant pot and I'm really surprised she never mentioned it you can never ever start cooking anything unless there's a liquid in there otherwise you could damage the instant pot and that's 100 rule that I plan on making sure I never make a mistake about
Great video...I wholeheartedly agree with #3...my first couple of tries with my new Instant pots I got for Christmas were total DISASTERS...but now I really enjoy using them... your videos REALLY helped me overcome my problems very quickly...THANK YOU...👍🏻👍🏻👍🏻💟
Thank you so much for your great tips! I did have a roast turn out very tough and wondering why but I did not let it slow release : /you cleared up the questions I had about slow release and quick-release which is very important! Thank you so much again ... Your presentation is great!
Some people don't realize they can put the lid in the slots of the handles when they are done cooking , so you don't have to look for a place to lay the lid while you thicken sauces and gravies.
@@donnalynn2 Some that don't have the slot in the handles have a little wing (the all have the little wing) out the back that the lid screws onto, and the lid can be secured out of the way there.
Good to know some helpful hints. I have had an electric pressure cooker before the Instant Pot brand became popular. I also use on stove type pressure cookers too.
I have a pressure cooker, not an instant pot, but I soak the sealing ring in vinegar for 30 seconds to a minute to kill any bacteria that's left from the soap and let it dry completely.
30 seconds in vinegar kills nothing. Vinegar is a good cleaner for some things, but isn't a disinfectant. Leaving the ph low makes the surface less likely to grow new bacteria, but then again so would a high ph with a baking soda soak. If you aren't confident that the high temp of the instant pot will kill the bacteria then boil the seal for a minute or two on the stove or soak it in a solution of 1 gallon of water and 1 tablespoon of bleach for 2 minutes.
@@jcwoods2311 30 seconds won't kill everything but, vinegar does kill SOME things. We use it to process colonoscopy scopes but, we also have the machines and tools to make it effective. You are right though, 11 lbs of pressure (average for one of these pots) for over 20 minutes will pretty much destroy anything. IF it picks up bacteria, it would likely be from something on the counters after it's been processed.
These are great tips! Thank you so much! I am a beginner with the instant pot. And l have made 3 recipes with no problems. Except when l made spaghetti my pasta stuck together a little bit. I really enjoy using it. Thank you for sharing your video!
I loved my Instapots, but the first one I got for Christmas was broken, and the replacement also broke shortly after. (I was unlucky, they were poorly assembled) the lady from Amazon was kind enough to send me a Corsair instead, after refunding my money! (She recommended it) So far no problems! They're practically the exact same thing, though. Great tips! Thanks!
A soak in vinegar and lemon juice will take the odor away. I also store with the lid upside down just as you but cover it with a light towel to keep the dust out of it. Not that I don’t use it often, I just store it in the laundry room where I have space and the lint in the air will cover things.
Thank You! Very well presented. I am new at this, but I lucked out and had some immediate success. Now I am trying to learn all about it, and I value the tips you have just spoke about!
Yes, there is no advantage to pressure cooking dry pasta. Very starchy foods can clog up the valves. I've been pressure cooking my whole life. The IP Duo has retired my 2 cookers! It's such a pleasure to use. Glad people are rediscovering what their great grandmother knew; pressure cooking was the microwave of the 1920's. Friends use to look at me with wonder and fear and then flee the kitchen when the stove pots started jiggling. Duck and cover.....
The recipe book that came with my Instant Pot said to quick release pressure on the roast, then add veggies and pressure cook again. The roast was indeed tough.
Thanks for an interesting and helpful post. One thing I've seen many cooks on You Tube do is to cover the vent with a towel when they are doing a quick-release. Even though the instructions specifically say not to do this, they continue to do it. The steam is meant to escape so that the pressure can go down.
My first project in my IP was a cheesecake. BEST cheesecake I've ever made!! I have cooked with a pressure cooker since I started cooking (30+ yrs.). My mother used one all her life. However I LOVE my IP as it is sooooo quiet. Thanks for the tips.
I just had my 8 quart DUO delivered to my door. i have been binge watching recipes all day and I just subscribed. One thing that keeps coming up on the Duo is that people have complaints about there pot not powering up. Peoples response is that the cord is not pushed all the way into the pot. Well guess what? I guess there hardwired now. I just unboxed mine and its hard wired.
I have the Cosori pot and have found that when I'm not using it I can store the lid loosely on top. I am still trying to figure out how to make beans from dry beans and not have them burn, it's been 3 tries so far using the recipe book. My favorite thing to make in my Cosori is pulled pork. I'll use the pressure cook first, let it come down naturally take 2 forks and shred the meat then make my BBQ sauce and add it then let it slow cook for 2 hrs while I make up rolls, and coleslaw. I buy a good size roast and cut it into smaller chunks to freeze for this purpose (it's only 2 of us in the house). I have used one of the chunks also to make a roast pork with veggies. I'll put the veggies (potatoes, carrots and onion) on the bottom rub some herbs into the meat and place meat on top, pressure cook for 25 mins let it release naturally take everything out and let it rest while I make gravy from the liquid. Whole milk with cornstarch keeps it from breaking and I get a smooth gravy.
I tried pressure cooking potatoes and milk as i was making a garlic-mash once in my instapot, i didn't realize that when releasing the pressure that milk shoots out of the valve, takes awhile to clean up, you've been warned...
Hieroglyph, milk tends to foam when it boils, and it will boil in a pressure cooker. The foam tends to fill the vessel and when you quick release the pressure, you have milk coming out the vent. You could try "natural" cool down. Take the cooker off of the burner and let it sit until it cools down (about 15 min). That should keep the foam from coming out the vent.
You are going to love it Robyn. If you are looking for some other channels concerning the IP, check out Pressure Luck Cooking. Jeff is a fun guy to watch, and has many wonderful recipes. ua-cam.com/channels/WP5zYusIJqJCK27A0NlAKg.html
Thank you for these tips. I’m fairly new to Instant Pot and have subscribed to your channel in the hopes of becoming more proficient I’m looking forward to learning from you.
Thank you very much for the tips I love the Insta pot and I’ve come across a couple things that you’ve brought up in your what things not to do I had one recipe that I kept getting a burn notice on that I tried like three times and I never I didn’t give up and finally got it to come out after quite a few times but I start it over quite a few times but very helpful tips thank you very much and I was recommended your channel and I’m definitely going to enjoy I cook a lot with my spot so I’m deafly gonna enjoy this channel have a wonderful day🙂
I’ve been using a pressure cooker for years, this new version of a pressure cooker is Awesome, I’m still in awe no more running cold water over the lid to QR, no more loud jiggle while it’s cooking, I enjoy the different posts, I will still not use an instant pot for every type of food item, thanks Instant Pot, your so much fun to use. Thankfully I don’t need recipes but ya never know, teach old dog new tricks.
Thanks for the tip about meats. Very good to know. I learned last week that in my kitchen I can't use the Instant Pot and the microwave at the same time. It blows a fuse!!
only got instant pot (Bella Pressure/slow 12 in 1 cooker) to day . Have had a slow for years . Will be watching you with interest Roy (Cambridge GB) Have lovely Christmas 23rd Dec.
Great advice all around! Thanks for making this video! We’re cooking pot roast for the first time and my boyfriend keeps turning the venting knob. Your video has put a stop to that. LOL
Good ideas; re: curdlIng dairy even if added at the end. There is something called 'tempering' in cooking. If you are adding dairy or eggs to a dish, put that item in a bowl, and add a teaspoon at a time of the hot liquid you've already made...keep stirring while you're doing this. You are bringing the temperature of the dairy/egg up. In just a few additions, your dairy/egg will be room temp or greater, and you can pour it in the larger pot (all the while stirring) without curdling or separating (or the eggs cooking separately rather than blending)
Marguerite Walker II night
I have been watching your videos the last few days. Your videos are well made. Your persona is so warm. You have given me so many ideas.
Having a permanent feeding tube, I rely heavily on my Breville pressure cooker (and VitaMix), and cook with it weekly. I make a lot of stews. Easy to blend, one pot meals. Thanks for the tips! I've gotten pretty good at it but theres always more to learn. I'm happy to say Ive never had a bad meal, but I do rely on cookbooks specifically for pressure cooking, and I've learned to adapt standard recipes through that.
Thanks for the tips, I was getting a little frustrated with the "Actual Time" it took (well more my wife was) but we did not realize that we were able to do other things while we waited. And that quick release with meats make sense now, I had cooked a roast and was not overwhelmed by the quality. Now I know why, thanks.
Love you, Karen, you get the essential stuff across so clearly and concisely. The Instant Pot is wonderful but, to really keep smells out of the kitchen, I use it in the shed! The self-contained, set-it-and-leave Instant Pot is perfect for 'isolated cooking'. And I always use a kettle to boil my water as I'm loading the pot. Hot water really speeds up the pot's pre-heat.
I just got my very first Instant Pot yesterday and will be cooking a beef roast today, so your tips will come in really handy for me!
Thank you for your help! 😊👍
Thank you for the tips. Especially the one on roasts! I used my instapot just the other night for the first time. I did the quick release. And well...once i was able to transfer my roast to the serving plate, a piece, (a large piece) of the roast fell off my forks and onto the floor, and BOUNCED! My sister was with me and we laughed so hard we cried!! 🤣 So thank you again for that tip. ☺️
Thank you
Second time user.
Actually did help.
Now subscribed.
Been pressure cooking for many years, very good advice, nice job. Keep em coming, I am never too old to learn, in fact, the older I get the more I need reminding... Lol. Have an awesome day!
Great tips for a new instant pot owner. Thanks for the insight and your time to make us the video!
I just got my first Instant Pot. Thank you for all the info. Will start tomorrow.
I NEVER thought about storing that way with the lid upside down. I will definitely change it when I get home. I didn't know about not venting with the meat either. Thank you so much for the tips
Thanks for the tips! We bought our very first Instant Pot yesterday, looked up UA-cam recipes and found Six Sisters, who referred us to your channel. We’re looking forward to doing great meals the right way both slow and fast cooking!
4th tip on the timing was so apt. I was making instant pot pasta for the first time and was wondering why on earth at 2mins nothing was happening! LOL. finally the pressure cooker started its job and after 2 mins cook and 5 mins wait and then quick release, I had the most remarkable ala dente pasta! No more wasting gas and water and boiling pasta for me :)
Thanks for making this video. I’m new to instant pot although I’ve had one for a couple years I never really started trying to use it until recently. Your blog and videos are all very helpful. I’ve always loved using my crockpot and now with these tips I feel like I have a much better understanding of what I had do with my instant pot and what I shouldn’t do. Thanks again!
Very good presentation, good sound, and video. You get a Gold Star. Good useful information was provided, by a well-spoken presenter.
Thank you. Good advice and straight to the point. The natural pressure release for meat makes enormous sense. Now I have to look up how to swap out the sealing ring.
Excellent video, I learned about Pork and or Beef roast - ADD 10 minutes, then slow release
First thing I did? Walk into the kitchen, Rachel up to the cabinet & flip that lid over!! 😄
Thanks for all the great tips!!
Me too!
Same here.
Thank you for tip #5. I have followed a recipe for Pot Roast and it told me to quick release. Every time time, it got dried. Now I know why. Again thank you!
Thank you. That is the best explanation I have heard on using the pressure cooker. Again thank you.
I have a great electric kettle that brings water to a boil in a minute. I always use it when I need to add water to an IP recipe, it saves time of the IP having to come to pressure because your liquid is already heated!
My solution is to leave the lid off initially, add the liquid, and hit the saute button. That gives you up to 30 minutes and if you forget it, it shuts off automatically after that time. Once the liquid is hot (usually no more than 3-4 minutes), I can add the rest and voila!
Thank you for that last tip about the pressure release when cooking a roast. I didn't know that and my roast didn't do well. :(
Using the instant pot for the newbies should try an easy recipe that if it fails it doesn't ruin your dinner. There's a little bit of a learning curve but once you get it you're going to love it.
These tips are great even if you use a different type of pressure cooker. Reminder for other pressure cookers, time are slightly different. Thank you
Another thing not to do is bring up the lid facing you. Steam in the face. Unlock the lid and pick up facing away from you.
Thank you!
@Ayad Meskin lol 😂😂😂 less dangerous ways to do that, hahaha. "burn exfoliation, the new skincare trend"
I hope you didn't find out the hard way.
@@dhh488 as a matter of fact, I did! It only took once to remember. I didnt get hurt just very surprised at my stupidity.
As someone who bought an Instant Pot for the purpose of making Pot Roasts, Rule #5 is VERY helpful. Thanks!
THANK YOU!!! This may be the most honest video out there on Instant Pot.
Other people are lying on their videos about instant pot??
The cookbook that came with my Mini is my go-to almost every time. That last piece of advice was something I'll definitely remember. Great video!
Ahh that makes sense about storing the top that way. I didn’t even think about that. I just got mine on Tuesday and so I’m still learning.
I'm going to Learn you, How to become a Pressure cooker !
I would add NOT cooking pasta in an instant pot. I thought I was following a good recipe but when I slowly quick released the pressure, starchy fluid came pouring out. A huge clean up job followed as I was thinking never again will I cook pasta. Thanks for this video I will subscribe.
Those tips are useful to me and especially the one on cooking meats like roasts. I have had my 3 qt cooker for over a year and just took it out to begin cooking with it. I also have some accessories and have had them for over 6 months and just pulled them out and cleaned them up also. Thanks for sharing this valuable information with us all.
Omg!!!!! I got my insta pot yesterday and the first thing I made was beef roast. It was so damn tough because the recipe guy said I should quick release it. I was about to return the damn thing. Thank you!!!!
Very informative! Thank you for taking the time to explains these 5 tips. God bless.
Do not leave homemade stock on saute. The following happened to me last year.. I made bone stock in the instapot one day, filtered out the contents and put the stock back into the pot and skimmed off a lot of the oil. Later in the day, I reheated the stock with the lid off on saute. It didn't boil and instead I saw some steam like it was simmering. I went to take the pot out so I could pour the stock into containers and it exploded out all over the kitchen. Fortunately for me, the explosion was directed up and away from my face but I did get a good 2nd degree burn on my right hand. I did a little research and it sounds like the stock was superheated and the surface tension of the oil on top prevented the steam from escaping. And when I moved the stock, I broke that surface tension which caused the steam to escape violently. I still use the instapot for many things but I've learned my lesson on heating homemade stock.
Thank you. That is valuable info!
wow scary. thx for sharing
@@hummingbirdmoth Second degree burns are not what I would call "minor." If lavender oil could "reduce the effect" (???) of burns, we'd all have been pouring that shit on ourselves for centuries. Also, everybody reading this: don't put undiluted essential oils on your body.
Thank you very much! I just got my Instant Pot this past Saturday and have made two successful meals so far. I appreciate your tips and this channel.
Thanks for the tips! Maybe I'll take mine out of the box and start using it...
We only REALLY learn by failure, ours or someone else's! Following tips by experienced users is someone else's! Not only do you want to read carefully directions, but ALSO THE REVIEWS! if in reviews every other person is decreasing the amount of salt or sugar, etc....it can prepare you to take time to compare similar recipe's ingredients. If you're prepared to reduce/increase certain ingredients you will not consider the first attempt a failure, rather you can see it is getting fairly close to your desired outcome!
I don't have an Instant Pot, but I do have a pressure cooker. Never thought of storing mine with the lid inverted, that was a great tip pretty lady , thank you!
Mike's Cooking Studio I had a Wolfgang puck electric pressure cooker that just had a dial for time. It could sauté but not much else. I upgraded to the duo nova 8 quart a couple months ago. Game changer! When you store your lid upside down it helps if you cover it with a light towel that air can circulate but dust doesn’t get into the lid.
Thank you for the great don't tips. Just got my Instant Pot and your tips and what not to do are a great learning guide for me. THANK YOU!!!!
You did a great job Karen. Thank you for this information.
Sent over from Six Sisters. Glad you were recommended.
Thankyou so much I have to say these are the best tips I have come across! I’ve just started using my instant pot and these tips have made me feel more confident Thankyou again
I been using different pressure cookers for 30 yrs my tip for those sealing rings to prolong there life after you clean and dry them put a few drops of olive oil on the ring it will make its life double.
Nowadays the rings are made from silicone, not from rubber anymore, rubber can indeed dry out, silicone doesn't. You can buy pressure pot rings for only one euro on ali express.
@@lienbijs1205 Silicone??? OMG! Run!
First they collect and bury nuclear waste, now they are making pressure cooker gaskets out of silicone! Run while you still can.
@@tarnishedknight730 It is only in the lid and not in contact with food at all plus it is food grade silicone. I prefer silicone over rubber because it is much more durable.
@@lienbijs1205 I have to admit that silicone is getting better, but the gasket in my most used cooker is over 20 years old, and shows only minor wear and tear.
When silicone holds up that long, I will quit making fun of it. Actually, I won't make as much fun of it. I'll still make fun of it, just not as much as I do now.
@@tarnishedknight730 I have also a normal pressure cooker and the ring is made from rubber. After 12 years it is not sealing properly anymore. I am very happy with my croq pot look a like multi pressure cooker but I find the saute function a kind of useless setting since the surface is so small. A normal fry pan is much more convenient.
Thanks for the tips Karen. I’m an InstantPot newbie trying to help out my wife and tips like these are life savers.
Love all your recipes they have become family favorites! Thank you so much!
I just started using the instant pot and I'm very happy with the progress I'm making I was a little intimidated at first the manual button is the best button you could probably use on the instant pot but the biggest thing that she never mentioned which is the most important thing of anything that has to do with the instant pot and I'm really surprised she never mentioned it you can never ever start cooking anything unless there's a liquid in there otherwise you could damage the instant pot and that's 100 rule that I plan on making sure I never make a mistake about
Just got my InstantPot in the mail last night. Glad I watched your video Don'ts. Lots of great tips that will save me a lot of frustration! Thanks!
Great video...I wholeheartedly agree with #3...my first couple of tries with my new Instant pots I got for Christmas were total DISASTERS...but now I really enjoy using them... your videos REALLY helped me overcome my problems very quickly...THANK YOU...👍🏻👍🏻👍🏻💟
Thank you so much for your great tips! I did have a roast turn out very tough and wondering why but I did not let it slow release : /you cleared up the questions I had about slow release and quick-release which is very important! Thank you so much again ... Your presentation is great!
Getting an Instant Pot for Christmas. Thanks! So much for the tips. 👍😁
Thank you for your time and help.
Some people don't realize they can put the lid in the slots of the handles when they are done cooking , so you don't have to look for a place to lay the lid while you thicken sauces and gravies.
Not all models have thise slots. My instant pot doesn't have them.
That was a selling point for me when I was shopping for electric pressure cookers. Never have enough countertop space.
@@cheshkat6321 I wish I had known about that when I got mine. I would have made sure to get that model.
@@donnalynn2 Some that don't have the slot in the handles have a little wing (the all have the little wing) out the back that the lid screws onto, and the lid can be secured out of the way there.
Donna Lynn You probably have an electric pressure cooker but not the Instant Pot brand.
Good to know some helpful hints. I have had an electric pressure cooker before the Instant Pot brand became popular. I also use on stove type pressure cookers too.
I have a pressure cooker, not an instant pot, but I soak the sealing ring in vinegar for 30 seconds to a minute to kill any bacteria that's left from the soap and let it dry completely.
Corinne Kinzinger EXCELLENT tip.
Vinegar is superb for cleaning and disinfecting everything!
It also makes dishes and glasses shine!
Corinne Kinzinger bacteria won’t ever survive the high temperature of a pressure cooker.😉
30 seconds in vinegar kills nothing. Vinegar is a good cleaner for some things, but isn't a disinfectant. Leaving the ph low makes the surface less likely to grow new bacteria, but then again so would a high ph with a baking soda soak. If you aren't confident that the high temp of the instant pot will kill the bacteria then boil the seal for a minute or two on the stove or soak it in a solution of 1 gallon of water and 1 tablespoon of bleach for 2 minutes.
Thank you!
@@jcwoods2311 30 seconds won't kill everything but, vinegar does kill SOME things. We use it to process colonoscopy scopes but, we also have the machines and tools to make it effective. You are right though, 11 lbs of pressure (average for one of these pots) for over 20 minutes will pretty much destroy anything. IF it picks up bacteria, it would likely be from something on the counters after it's been processed.
Great tips. I just turned my lid upside down. And if I make roast that is a great tip.
These are great tips! Thank you so much! I am a beginner with the instant pot. And l have made 3 recipes with no problems.
Except when l made spaghetti my pasta stuck together a little bit. I really enjoy using it. Thank you for sharing your video!
To keep the pasta from sticking put some oil in the water.
This was good info, I'm about to get my first one. It's the Duo Evo Plus, and I am very excited. Subscribed.
The 5th one explains why my beef roast didn't turn out as tender as I had hoped. Thank you so much for this!
Good tip,very few people know how to store lid, also I don't leave the gasket installed in the lid.
Thanks. These tips are going to be helpful since I am new to pressure cooking.
Loved your 5 comments as I haven't used my instant pot as of yet. Thanks again. You were great.
I loved my Instapots, but the first one I got for Christmas was broken, and the replacement also broke shortly after. (I was unlucky, they were poorly assembled) the lady from Amazon was kind enough to send me a Corsair instead, after refunding my money! (She recommended it) So far no problems! They're practically the exact same thing, though.
Great tips! Thanks!
Sounds eggcellent ,,going to get one ,,, want to make bone broth ,,fast not 35 hours
Great Job... Keep up your Excellent Work.
A soak in vinegar and lemon juice will take the odor away. I also store with the lid upside down just as you but cover it with a light towel to keep the dust out of it. Not that I don’t use it often, I just store it in the laundry room where I have space and the lint in the air will cover things.
Thank You! Very well presented.
I am new at this, but I lucked out and had some immediate success.
Now I am trying to learn all about it, and I value the tips you have just spoke about!
Great job. Awesome info. Turning my lid upside down now! 😅
Great product works very well !
Yes, there is no advantage to pressure cooking dry pasta. Very starchy foods can clog up the valves. I've been pressure cooking my whole life. The IP Duo has retired my 2 cookers! It's such a pleasure to use. Glad people are rediscovering what their great grandmother knew; pressure cooking was the microwave of the 1920's. Friends use to look at me with wonder and fear and then flee the kitchen when the stove pots started jiggling. Duck and cover.....
love this "pressure cooking was the microwave of the 1920's"
The recipe book that came with my Instant Pot said to quick release pressure on the roast, then add veggies and pressure cook again. The roast was indeed tough.
Thanks for an interesting and helpful post. One thing I've seen many cooks on You Tube do is to cover the vent with a towel when they are doing a quick-release. Even though the instructions specifically say not to do this, they continue to do it. The steam is meant to escape so that the pressure can go down.
Some very good advice here. Thank you very much.
thank you. I'm new to cooking in an instapot and these were helpful hints.
My first project in my IP was a cheesecake. BEST cheesecake I've ever made!! I have cooked with a pressure cooker since I started cooking (30+ yrs.). My mother used one all her life. However I LOVE my IP as it is sooooo quiet. Thanks for the tips.
Thank you. Just watched your video first time here. I have a lot but I've been afraid to try it.
Thank you so very much!!! these tips are huge.
Thanks for the tips, they were very helpful!
Store the lid if you keep it on your counter with one of the lid handles placed inside the pot handle.. fits perfectly
Like the #5 on the roast 👍🏻
I just had my 8 quart DUO delivered to my door. i have been binge watching recipes all day and I just subscribed. One thing that keeps coming up on the Duo is that people have complaints about there pot not powering up. Peoples response is that the cord is not pushed all the way into the pot. Well guess what? I guess there hardwired now. I just unboxed mine and its hard wired.
The 6 qt.is the one w/ removable cord. The bigger ones are attached i think.
J Smith a couple of the larger models are hardwired, most have the removable plug.
Awesome tips! Thank you!
Very interesting about the roast, thank you
Don’t take a nap when cooking! Great tips otherwise and thanks to help with the Instant Pot! 😃
I have the Cosori pot and have found that when I'm not using it I can store the lid loosely on top. I am still trying to figure out how to make beans from dry beans and not have them burn, it's been 3 tries so far using the recipe book. My favorite thing to make in my Cosori is pulled pork. I'll use the pressure cook first, let it come down naturally take 2 forks and shred the meat then make my BBQ sauce and add it then let it slow cook for 2 hrs while I make up rolls, and coleslaw. I buy a good size roast and cut it into smaller chunks to freeze for this purpose (it's only 2 of us in the house). I have used one of the chunks also to make a roast pork with veggies. I'll put the veggies (potatoes, carrots and onion) on the bottom rub some herbs into the meat and place meat on top, pressure cook for 25 mins let it release naturally take everything out and let it rest while I make gravy from the liquid. Whole milk with cornstarch keeps it from breaking and I get a smooth gravy.
I tried pressure cooking potatoes and milk as i was making a garlic-mash once in my instapot, i didn't realize that when releasing the pressure that milk shoots out of the valve, takes awhile to clean up, you've been warned...
👍 Thank You.
hahaaaaaahhhhhaaaaa good one
Hieroglyph, milk tends to foam when it boils, and it will boil in a pressure cooker. The foam tends to fill the vessel and when you quick release the pressure, you have milk coming out the vent.
You could try "natural" cool down. Take the cooker off of the burner and let it sit until it cools down (about 15 min). That should keep the foam from coming out the vent.
I did that the second time it used the pot It was all over the pot. Lesson learned. 🤣 Happy Cooking!
I just got my new pot today and these tips were amazing, thank you!!
You are going to love it Robyn. If you are looking for some other channels concerning the IP, check out Pressure Luck Cooking. Jeff is a fun guy to watch, and has many wonderful recipes. ua-cam.com/channels/WP5zYusIJqJCK27A0NlAKg.html
Thank you. Very informative.
Thank you for these tips. I’m fairly new to Instant Pot and have subscribed to your channel in the hopes of becoming more proficient I’m looking forward to learning from you.
Thank you very much for the tips I love the Insta pot and I’ve come across a couple things that you’ve brought up in your what things not to do I had one recipe that I kept getting a burn notice on that I tried like three times and I never I didn’t give up and finally got it to come out after quite a few times but I start it over quite a few times but very helpful tips thank you very much and I was recommended your channel and I’m definitely going to enjoy I cook a lot with my spot so I’m deafly gonna enjoy this channel have a wonderful day🙂
I’ve been using a pressure cooker for years, this new version of a pressure cooker is Awesome, I’m still in awe no more running cold water over the lid to QR, no more loud jiggle while it’s cooking, I enjoy the different posts, I will still not use an instant pot for every type of food item, thanks Instant Pot, your so much fun to use. Thankfully I don’t need recipes but ya never know, teach old dog new tricks.
Thank you, very helpful, I did quick release on my first time using. (beef stew) wont do that next time.
Thanks for the tip about meats. Very good to know. I learned last week that in my kitchen I can't use the Instant Pot and the microwave at the same time. It blows a fuse!!
i looove when im told not to expect miracles..thank u
TYFS!!!! Loved the tips & so appreciated. God blessings. Happy May/Spring♥
Thank you for the tips! I just got one and this was very helpful.
Noted with much thanks Karen.
only got instant pot (Bella Pressure/slow 12 in 1 cooker) to day . Have had a slow for years . Will be watching you with interest Roy (Cambridge GB) Have lovely Christmas 23rd Dec.
I love Instant Pot. I didn't know that. Thank you Thank you.
Great advice all around! Thanks for making this video! We’re cooking pot roast for the first time and my boyfriend keeps turning the venting knob. Your video has put a stop to that. LOL
Thanks for the tips!