If you have one, you already know it can and cut down on the time it usually takes to cook foods such as beans, rice and harder pieces of meat – sometimes for hours – through the magic of even heat and steam.
In addition to offering basic pressure cooking, some models and. Others are Wi-Fi connected, which is great if you need to do errands while the food is cooking. The Instant Pot brand even has one you can use to make rotisserie chicken and homemade beef jerky.
But for all the Instant Pot’s flexibility and kitchen ability, it can not cook everything safely, or if it can, you may find the results worse than more traditional cooking methods. Avoid these 10 ingredients or dishes that you should not try to cook in your classic Instant Pot.
Crispy, crunchy food
Unless you have purchased a special model, your Instant Pot is not a fryer and is not designed for the higher temperatures needed to heat cooking oil for something like crispy fried chicken. Of course, an Instant Pot is perfect for a dish like carnitas, but to get the last crisp on the meat, once you have removed the meat from the Instant Pot, transfer it to a frying pan and brown for a few minutes or on a baking sheet to crisp up in a hot oven.
, most dairy products such as cheese, milk and sour cream are baked in a quick pot, regardless of whether you use the setting for pressure cooking or slow cooking. Add these ingredients after the dish has boiled or avoid making the recipe in Instant Pot completely.
There are two exceptions. One is when you make yogurt, and that’s only if you use a recipe specific to a quick pot. The other is if you make one, and again, only if you follow an Instant Pot recipe.
While you can technically cook pasta in a quick pan, it can come out sticky or unevenly cooked. Honestly, unless you have the ability to cook the pasta in a pot on a hob is just as quick and easy and consistently provides better cooked pasta.
Two recipes at once
Cooking your steak with potatoes and carrots is an honest recipe, right? Not in this case. Do not try to cook a main course with a side dish in your Instant Pot. They can fit in the pot together, but each food needs its own cooking time. Cooking together will inevitably result in a dry or cloudy mess.
You do not really bake a cake in an Instant Pot, you steam it. The cake gets moist – which works for something like bread pudding – but you do not get a nice crust on the cake or the tough edges that everyone struggles with with baked brownies. But if you need to throw something together for a potluck or quick family dessert, you can get a moist sponge in half an hour or so, excluding preparation time.
Preservation, the art of cooking and sealing food in jars, is often done in a pressure cooker. So it may seem like a good idea to make a lot of jams, pickles or jellies in your Instapot. Do not do it.
With an Instant Pot, you can not monitor the temperature of what you preserve as with a regular pressure cooker. When it comes to canning, cooking and sealing the food is key. Improper cooking and sealing can lead to bacterial growth that can cause food poisoning.
While you want to avoid canning with an Instant Pot, some of the newer models, such as the Duo Plus, have a sterilization setting that allows you to clean baby bottles and kitchen utensils such as jars and utensils.
Rare or medium-sized meats
A pressure cooker is not a grill. A quick stew does well with tougher pieces of meat – which the pressure cooker can easily break down – but not so well with those that are best eaten medium-sized, like a steak. Save them for
(If you are looking for beef recipes that are perfect for an Instant Pot, our companion site Chowhound has several fine collections for quick meals and summer food.)
Yellow and red lenses
We love lentils, but not all of them can be cooked in a quick pot. Brown and green lenses can hold up to pressure repair, but the more sensitive yellow and red versions become cream because they repair so quickly. If you are not consciously making lentil soup or dhal, stick to cooking red and yellow lentils on the stove to preserve their structure and shape.
Do not try this trendy cooking method with most Instant Pots models. Instant Pot Max is an exception as it allows you to properly control the cooking temperature. If you do not own an Instant Pot that has that level of control, it is better that you use an Instant Pot accessory to cook your sous-vide cooking, if you are really set on using your pressure cooker this way.
In general, seafood such as fish, oysters, shrimp, muscle and mussels are far too sensitive to pressure cooking and slow cooking. They are foods that are meant to be cooked quickly at just the right temperature, which is difficult to do with an Instant Pot. A few seconds too long or at the wrong temperature and you could end up with porridge or lumps of rubber.
In addition, fish, shellfish and crustaceans are easily cooked by other methods, so breaking out Instant Pot for them does not guarantee better results, as it can for harder meat.
The only exceptions are squid and squid. Pressure cooking of these tough creatures can make them sore while making the meat juicy. Be sure to find a recipe that is specific to Instant Pot.