About a month ago on Facebook, I asked people to share their thoughts on that new-fangled Instant Pot. The results varied from “Can’t live without it!!” to “Tell me more! I want to love it, too!” with nary a “No thanks” in the bunch.
Intrigued, I hit the “Buy now with 1-click” button. In just two days, it was on my doorstep.
Guys. I love this thing.
I do think that, like all new things, there is a bit of a learning curve. I’d never cooked with a pressure cooker before, so it was an all new experience for me. Since this cooker is all pretty automated, it was really easy and straightforward. I started with a roast and it was good, but a little dry.
Since then, I’ve made some really fabulous ribs. Everyone knows that ribs are an hours long endeavor. Not so with the instant pot! We had fantastic ribs in about an hour.
I’ve also made some lovely potatoes and tasty risotto, not to mention dried beans cooked and on the table in no time.
But the star of the Instant Pot is most definitely the stock. It really floored me. In the past, I’ve always made my stock in my crock pot. It’s a long, slow, house-smells-like-chicken-for-days endeavor. The Instant Pot is not only faster, but it definitely results in a superior stock.
To make the stock, I put the carcass in the pot, fill to the “MAX” line with filtered water, add a splash of Apple Cider Vinegar and a sprinkle of salt. I then set The Pot to 120 minutes, using the manual option.
The stock is rich and golden in color. It has a beautiful fat cap on top. But the best part is that, due to the pressure nature of the cooker, you yield as much stock as water put in. Add eight cups of water? You’ll end up with eight cups of stock. In fact, when filled to the max line, I generally yield a gallon or so of stock. Nothing is lost to evaporation, as it is with the crock pot.
That right there is worth the price of the Instant Pot.
This thing is worth its weight in (liquid) gold (stock).