Instant Pot Pro Plus - Unboxing & First Impressions - Trial Pressure Cook of WATER!
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- Опубліковано 22 лип 2023
- I've been keeping my eye out on these for years, ever since I first read about an electric semi automatic canner. Of course to start with they were on American voltage and cost a fortune to import.
But when I saw they were now available in the UK on 240 Voltage I had to jump at the chance of having one and playing with it. I'm really excited about pressure canning with it and with learning to use a pressure cooker as well. I'm hoping it'll create some new meal options and help fill the pantry/larder for the leaner months of the year.
Should be an adventure learning to use it. Watch out on my channel and I'll try to add some more videos about it as I use it more.
Thanks for watching!
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Stopped the video after 14 seconds to say this: Yay!! You’re from the UK! I’ve waited over a year to get this just for the canning function! Glad someone understands! 😊
I'm all about the food preservation. Currently on the edge if I should buy a freeze dryer or not - really take it to the next level!
Canned wort for yeast starters can be handy for homebrewers. That's worked well for me.
This sounds like something I need to look into!
Excellent video Kev. I'm so glad I bought our canners when I did. I like the idea of this device - but would prefer one that could manage quarts
Yeah the size nearly put me off this. Says it can cook a whole chicken, but you'd never fit one of ours in there! Or not one big enough to feed the five of us. I do most of my canning in pint jars though.
That said I got this on sale and fairly sure I could sell it now for a profit, so if the big one does come out over here I might upgrade.
I've had one for three years, a different brand on US voltage, but I really enjoy using it for small batch canning. it has been tested extensively for pressure at altitude and I trust it. Mine holds 4 qts for pressure canning. The digital unit maintains pressure and I don't have to babysit the darn thing, like I do with the gas stovetop model.
That's what I really hated with my canner, sitting there knowing if I don't I won't trust what's in it. I feel that the testing has been done for it, especially as this is the latest version. I can't wait to put it through its paces. Glad to here you have a similar one and use it for similar things. I do wish it was a but bigger, but most kf my mason jars are pint sized so at least I don't have to buy more!
@@englishhomestead RIGHT?! I don't have time to sit and listen to hiss and jiggle for 90 minutes, PLUS the warm up and 10 minute venting.......I've got a ranch to run! This one, you throw your stuff in, let it heat, which it does quickly, vent ten min, pop the vent closed and walk away. LOVE IT.
@@WthrLdy this one vents automatically, so so it seems so far, so I can just set it and walk away! I can't wait to try it properly.
@@englishhomestead Mine vents automatically, but you need to manually close the vent at the timer tone. So if yours does that on its own, BONUS!
Thx for the review - I'm using the US version since 2 years now. Question can you unplug the cable from the Insta-Pot to replace it with a german cord (or longer one), i mean on the UK-Version. I'm aware that the US version runs on 110v and UK version on 230v.
This one has a screw that seems tk hold the wire socket into the machine, which makes me think it could be changed out, although I've not undone it so no guarantees. It's the same voltage as Germany though so I think a plug adaptor would work?
@@englishhomestead thx for the quick reply. Well I have to think about it if I get the uk version since the eu version is not available now for about 3-4 months. I fear that the cable has some thermocontroll ini it, with would make a replacement cable no doable. An adapter would certainly work but pulling 1200 watts, we'll see thx though.
Hi Kev. Thanks for the demo. I'm interested in these though not enough to buy one. Are you at all concerned that there is no way to test that the correct pressure is maintained through the process?
This is the version that is rated for pressure canning, going to 15psi so I feel its safe. But it's for everyone's individual judgement. When the pressure is built it doesn't release it until the end. They dobsay you shouldn't use it over 6600 ft though (which were not)!
If you want to be a 100% sure buy a temperature data logger (though expensive) - put it in one of the glasses and read out the temperature after everything is done. It is not so much about the pressure, it is more about the temperature over a time period. E.g. if you have 15psi an no temperature - the food is still not cooked enough and could go bad.
Great for canning. Mine just arrived and I've done a couple of batches of raw pack Tomato. I'm a little confused about the psi level if you select Canning LOW. I've asked Instant Pot but no reply yet. Do you know? Is it the same as Pressure LOW or is it the same as Pressure High?
On canning setting on mine I can either selection "low" or "max" so I've been doing max for most stuff. There is a canning group on facebook "Uk Canning and preserving" which is really helpful though.
Have you used it to can low acid foods? Im trying to decide between the pro plus and the max. I have yet to see any one do a canning demonstation with the pro plus. On the mx it ahows you the temperature does this one do that? So far ive only seen units show low, med, custom L1-L6. On the max i see people selecting up to 250 degrees Fahrenheit.
Not yet, I've been so busy I just haven't got round to it. I did do some tomatoes (although that's high acid). I plan to rear some chickens this autumn and will be canning some of the meat. On the canning setting I can only choose between low pressure and Max, it won't let me go high for some reason. So I'd probably just go max if I was going to do any. I think it takes it to 15psi on max but not sure what temp that equals to. SO far I have cooked a lot of ribs in it - 25 minutes for 3 racks and they just fall off the bone - it's been great for that.
I use this machine to make special super gut yogurt. It take 36 hours. It’s delicious. I am going to try the canning soups in the Instant Pot Pro.
I haven't made yoghurt in years! Something I should really do again.
@@englishhomestead Yes, try it out it’s delicious and like Greek yogurt but you don’t strain it. It’s l-reuteri probiotic yogurt. Now you have another reason to own the machine. Hehe
@@thecuriousstylist8531 Would you please share your yogurt recipe?
Can you toggle it to prepare dinner if you’re on your way home from the app?
I think you're supposed to be able to activate it from your phone, but that's not soemthing I've done yet. I work from home so it's not a function I've needed to try out.
Hi, was wondering where you purchased this from .I can only find one for £199.99, from instant brands. Probably missed the deal 😢.Thank you
Ah, I just looked and it does look like you missed the deal! I was sure it was going to run for a long time. I got mine from instant brands and they only have the pro for that money now and that doesn't have the canning option.
@@englishhomestead thank you😊
Thanks for this. I freeze so much stock and it takes up so much room. 4 pints would about do 1 chicken carcass, so maybe worth it for us. A pressure canner is definitely a step too far for me.
I think it'll be great for things like that. I do dehydrate stock as well though, reduce it right down then ladle it onto silicone sheets in the dehydrator, makes my own stock powder.
I make my own veggie stock powder and last year used the pulp and skins leftover from passata making to make a tomato powder.
@@karencolcomb1823 I went on a fermentation course the other day where they had veg peelings and scraps in brine fermenting and used that as stock. Tasted incredible, I might have to get some going next time I have lots of veggie waste
I use a traditional 12L pot over the stove to make bone broth around 3 times a month. 5 quarts just doesn't make sense for me. I love the design of the product so much. The size is a real shame.
Yeah it is a little small. That said I'm a big fan of small batch preserving where you only make a few jars when you have time. It seems to fit around my busy lifestyle around the children better.
Big would be better though so I'm with you on that one.
I printed out the pages I needed, the recipes on app were not my thing so I don’t bother with the app.
I think that's a good idea. I'll probably fo the same. I haven't looked at the app yet. I fancy doing pulled pork or soemthing similar to test it though.
@@englishhomestead I just canned some left over pulled pork in mine this morning
@@asmallholdinginwales awesome. Do you follow a set recipe/method?
Nice. Thanks. But this machine is a fail. If pressure builds up again once closing the lid for whatever reason, you can’t release the pressure. Thats why the “Pro” and not the “Pro Plus” is much better.
That's weird, when I did something the other day I just cycled the vent button, selected "quick vent" pressed start and it vented all the pressure there and then.
@@englishhomestead I tried it, and it didnt work once it was showing “OFF”.. Couldn’t get it to release pressure, so the cover was in locked position.. Thats why I am choosing the none Plus, so I can release the pressure manually.
@@newsigmundfreud3023 Ah okay, Not a problem I've had so far. I'll watch out for it. Thanks for the heads up.
@@englishhomestead 👍🏻
@@newsigmundfreud3023 If it says "OFF" you can't select e.g. "Quick release", so turn it back on and select "Quick release" and touch the "Start", it will then vent and you can open the lid.