(Part 2) Top products from r/instantpot

Yeah, I just got back on dairy after being allergic to it for a decade. Pizza is amazing lol. Although I started getting fat, so I'm using my IP for IIFYM now, haha.

The very first cheesecake I ever made in my IP was this girl scout Samoa cheesecake, it was amazing:

https://www.pressurecookingtoday.com/pressure-cooker-samoa-cheesecake/

If you like NY-style cheesecake, try this recipe out:

https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

Make sure to read the tips here:

https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

Another good recipe to try is here:

https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

The pan itself is only ten bucks: (plus you can use it for other stuff, like copycat Applebee's spinach-artichoke dip)

https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Cheesecake/dp/B0012Q5QQ4

I do recommend getting the pre-cut parchment sheets, that way the cheesecake slides right off: (60 sheets for $10 shipped)

https://www.amazon.com/Worthy-Liners-Parchment-Paper-Rounds/dp/B00O59Y4TA

You can also make all kinds of toppings in the IP. I make dulce de leche using this easy overnight trick:

https://www.hippressurecooking.com/dulce-de-leche-pressure-cooked-condensed-milk/

So follow those instructions, then grab a second can of sweetened condensed milk & blend it with the thick caramel sauce from the IP can...it will make a gooey, pourable sauce (as opposed to a thick paste). Bonus, it's also awesome for using as dip for apple slices!

You can also make compotes pretty easily (the heavenly mushy fruit syrup they put on IHOP pancakes). I've made this blueberry recipe twice in the last week: (although I use bottled lemon juice, and I cut it down to like 1/2 tablespoon)

https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/

Then just pour over your cheesecake & voila, tastes like a $50 cheesecake from a high-end bakery!

Our starter meal was shredded chicken, it got us hooked on the instant pot. It makes 6-8 meals worth of shredded meat in mayyyyybe an hour total. It refrigerates really well, can be used for tacos or plates, and tastes delicious.

• 2-3lbs chicken thighs or breasts. I think thighs taste best (and are definitely cheapest), but some people don't like the texture
  
• 1 16oz jar salsa verde (aka "green salsa")
  
• Salt, pepper
  
• 25 minutes on high
  
• Natural release
  
  When it's done, use two forks to pull the meat apart and shred it. If you don't have taco shells handy, it pairs well with a can of black beans, lentils, or any green vegetable.
  
  For books, I would recommend Instant Pot Obsesssion to start, and Dinner in an Instant once you're a little used to it. The Garlicky Pork Shoulder recipe in Dinner in an Instant is amazing and very easy.

3Qt mini chiming in, there is not a lot of accessories or spare parts out yet for the mini from my searching Amazon and the Instant pot website. When you look for an IP safe pot-in-pot, make sure it fits inside with a space all around so the bowl doesn't touch the inside main IP pot.

Two bowls I found are:


https://www.amazon.com/gp/product/B001C0B02E/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

and

https://www.amazon.com/dp/B0000VLPZ8/_encoding=UTF8?coliid=I1DE08H04C8ZJC&colid=20YF3RUYV7EZ5

I bought the first one I linked and have not used it yet, it looks like it might be too tall even though the lid of my IP closes fine, the top of the bowl kinda flares out and almost touches the main inner IP pot sides. I will eventually test it when I have a chance, so far I haven't needed to use a pot-in-pot recipe yet. The second link bowl looks like it would have been the better choice, if it doesn't work out I'll just use it as a mixing bowl like I'm using the first one I ordered.

I haven't tried it with medium grain white rice, but the method from instantpot.com should work just fine. I use it for long grain and I love how it turns out.

Short & sweet: take a measure (whatever you want - a measuring cup, a coffee mug, a mason jar, etc) of white rice and put it in a colander/sieve - I use my steamer basket; pop the handles off with pliers and it's perfect for the IP. Take the exact same measure of water and put the water in the Instant Pot.
Rinse the rice under cold water in the colander and dump the rice into the IP. Lid on, either hit the rice button or set manual pressure for 3-8 minutes (you might need to test this for your medium grain), then natural pressure release for 10 minutes.

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_XyhKAbK853KFB

I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.


I put it on everything (instead of salt).

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

You’re right. If I cared enough to dig through a pile of cookbooks at the behest of a stranger, it would be pretty easy to point out.
Edit: For example.

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

Recipe:

Whole chicken bones
Onion
Carrots
2 tbsp fish sauce
Couple slices of fresh ginger
8 c water

Cook 2 hours on soup setting.

The tastiest, and easiest ever!

Thanks to the instant pot and modern essentials and co instant pot steamer basket

Here is a really great bag for the IP, too. They have both 6 and 8 quarts bags. I like that this one has a pocket for storing all my IP stuff.

https://www.amazon.com/Electric-Pressure-Zippered-Accessory-Carrying/dp/B0727V1VDC/ref=sr_1_1?ie=UTF8&qid=1500906562&sr=8-1&keywords=quick%2Band%2Bcarry%2Binstant%2Bpot%2Bbag&th=1

For Yogurt, I boil milk in IP and then transfer it over to a Insulated Casserole, basically it doesn't culture inside the IP and yes I do not use the Yogurt button. I have always made yogurt at home even before the existence of IP and now I basically use IP for boiling the milk, for the exact same reason as you that I don't have to monitor it like on a stove top.
When making multiple items that need to be boiled or steamed but not together I use [this.] (https://www.amazon.com/Stack-Stackable-Steamer-Insert-Sling/dp/B072N6N96Y).
I have yet to find a way to sear meat as well as steam veggies! But tbh the only reason I haven't bought a second one is because I don't have the counter space. Go for it!

Late to the party here but...

You have to make sure there's some type of fat/oil protecting the food from the butane flame. Check out J. Kenji López-Alt's article:

http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html

This is the effect you want where the heat from the pan also helps combust the fuel.

I use an Iwatani CB-TC-PRO 2 Professional Chef Torch for steaks, veggies etc. Lacking oil, if you're careful and keep the flame away from the food (and unburned fuel away from the food) you can avoid the fuel-taste, but this takes a while and, IMO, you're better off just heating a cast iron pan to 500F and fast-searing.

I haven't heard much good about the Searzall; people rave for a few weeks then find the novelty wears off. YMMV.

Or a [silicone baking mat](AmazonBasics Silicone Baking Mat Sheet, Set of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_api_i_VLH1DbVR2SK85) if it's an eco-friendly issue for her. Cheap, easy to clean, and lasts a long time!

I use a 1.5 quart for my 6 qt for pot in pot and it works really well. Here it is on Amazon Canada https://www.amazon.ca/gp/product/B001C0B02E/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

Melissa Clark from the NYT has a great one! https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker/dp/1524762962

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

https://smile.amazon.com/Electric-Pressure-Zippered-Accessory-Carrying/dp/B0727V1VDC/ref=sr_1_1

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^^i'm ^^a ^^friendly bot

I've made cheesecake that came out perfect in mine. I got one of these. I made the cake and then threw the whole pan in the fridge overnight with tinfoil over it and a plate underneath. The next day it pushed right out and it was as firm as you'd expect cheesecake to be.

This is my go-to. Lots of recipes, easy to follow instructions, and it's America's Test Kitchen so you know they'll work!

Genuine Instant Pot Silicone Steamer Set, Gift Set https://www.amazon.com/dp/B01LFGJYBS/ref=cm_sw_r_cp_api_CQzRAbA9GK1ER

I have this one, I really like it: https://www.amazon.com/gp/aw/d/B0792RSPZY/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

Since buying my nonstick pot, I haven't used the stainless one once.
https://smile.amazon.com/gp/product/B00ICL8M1I

I also recommend the silicone trivet/steamer set.
https://smile.amazon.com/Instant-Pot-Silicone-Steamer-Set/dp/B01LFGJYBS

Maybe try something like these: https://www.amazon.com/Wilton-Tart-Pie-Molds-Silicone/dp/B01I3EQASU/ref=cm_cr_arp_d_bdcrb_top?ie=UTF8

In the comments, people use them in the 6 quart, fitting 3 (you can do another layer if you have a rack).

https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ

And the Instant Pot DUO(60)Plus just dropped in price to $96.
https://www.amazon.com/Instant-Pot-Multi-Functional-Pressure-Cooker/dp/B01NBKTPTS

One or both of those might well drop farther on the big sale day though, July 11 beginning July 10 at 9:00pm EST (for Prime members, or get a free trial of Prime to buy, then cancel before that month is up).

I got something similar to this or this, although mine has two equal sized pans. I like it because I don't have to clean out the main pot, just remove the pans, dump out the water, and put it back into the cooker. It's also nice because the food won't burn and stick to the pans.

These Wilton Mini Tart Pans are the perfect size for your purpose. They're silicone, and work in the IP or the air fryer. (Despite the first picture, they are round, not oval. That's just a distorted photo.)

It's the Hiware 7" springform pan I can't find the brackets on my phone to do the link. Hiware 7 Inch Non-stick Springform Pan/Cheesecake Pan/Leakproof Cake Pan Bakeware - Accessories for Instant Pot 6, 8 Qt Pressure Cooker https://www.amazon.com/dp/B01KHHFCKS/ref=cm_sw_r_cp_apa_i_QG8IDbHC1RV65

I'm confused as to buying this or the Instant Pot DUO Plus 60, like whats the difference? I though the ULTRA was the more expensive model

https://www.amazon.com/Instant-Pot-Plus-60-Programmable/dp/B01NBKTPTS/ref=sr_1_3?crid=3ATX4T8WJLGSD&keywords=instant+pot+duo+plus&qid=1568239836&s=gateway&sprefix=instant+pot+duo%2Caps%2C148&sr=8-3

According to America’s Test Kitchen Multicooker Perfection, it does run quite low and the don’t recommend it for most slow cook recipes.

This is the one I got, but there are several that would work.

https://smile.amazon.com/dp/B0792RSPZY

Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.


Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers https://www.amazon.com/dp/B00161FSZY/ref=cm_sw_r_cp_api_i_gFqRDbB1RJY2A

Edit: teaspoon not tablespoon

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=pd_sim_79_14?_encoding=UTF8&psc=1&refRID=3FCH92VNZPVJ780X0D18

https://www.amazon.com/dp/1945256281/ref=cm_sw_r_cp_awdb_t1_Jg5UDbRPPXMJV

this basket for steaming veggies, cooking eggs. Hubby was able to get the handles off for me. Use it almost daily.

ribs or similar are the kinds of things you need to finish in the oven..

you cook em in the IP.. then broil for 10 mins to char and caramelize the sauce..

​

you can do this on the BBQ too.

​

or you can do it with a cooking torch

https://smile.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/

It looks like a clone. I would go with the IP. It is much more heavily reviewed and is used by a lot more people.

That said, you can read the reviews:

https://www.amazon.com/Power-Pressure-Cooker-XL-Quart/product-reviews/B00MZZXO4W

Keep in mind that this one is Teflon coated, and people have complained about it flaking off...no bueno.

For less messy amazon links you can extract the part after "/dp/" in

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=pd_sim_79_14?_encoding=UTF8&psc=1&refRID=3FCH92VNZPVJ780X0D18

and make it:

https://amzn.com/B0074CDG6C

Or via smile link:

https://smile.amazon.com/dp/B0074CDG6C

BEEP BOP

Plz send any recommendations via PM

This is a rhetorical question, but why would you use a shortened Amazon link to hide your spam affiliate link, when you can make the link say whatever you want right in Reddit?

Non-affiliate link for people: https://www.amazon.com/gp/product/B01M188L3L

Okay thank you, I want to use this recipe and it says to use the saute button. My pressure cooker has a saute button, but the recipe doesn't say to change the pressure or press a different button. Do I change it to the rice setting once I add the rice and other ingredients? Another poster made this recipe and said to do that but I'm just making sure. How do I vent to release remaining pressure? Is it changing this knob to the steam icon?

Sorry if it's a lot of questions. I'm just afraid to destroy the meal because it'll be my first time using it for me and my boyfriend.