Are you still loving your Instapot?

[Anonymous]

Anonymous wrote:I use mine to make a weekly pot of oatmeal.

Clean up is a bit of a pain because oatmeal is sticky! But otherwise fine.

If I was without a stove, I'd use it for things like rice, stews (although maybe not in summer?). You can also do a full spaghetti dinner in it, with the spaghetti cooked in the sauce, but I haven't tried that.

If you use the pot in pot method, you won’t have to clean up the big pot. You can also do this for beans, rice, grains, etc.

[Anonymous]

If you like mushy food, you will like the instapot.

[Anonymous]

I use it mainly to make bone broth, applesauce, ribs, lazy steam broccoli, pulled pork when I don’t want to watch the oven. It’s perfect for those things. I was never into crockpots so don’t do a ton of recipes. Use our air fryer way more - mostly for roast veg and meat as we don’t have a grill.

[Anonymous]

In the colder months I use mine 3-4 times a week. Haven't used it much in the last 2 weeks.

I'm a heavy IP user and am on my 2nd one. First broke.

[Anonymous]

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Anonymous wrote:Never use. It’s a pain to clean large insert. Customer service never responded. Tried rice, disgusting.

We can debate the utility of the appliance, but how is the insert any more difficult to clean than a pot?

DP: It’s not at all difficult to clean, but if you’re used to nonstick surfaces, it might take more effort than some people are expecting.

If you are only used to non-stick surfaces, what you are doing can only very generously be called cooking. Unless you're on an egg-only diet, I guess.

I use my non-stick skillet for ??? everything I use a skillet for.

You can get a non-stick insert for the Instant Pot too.

I'd like to think this board is well educated. Most people keep their non stuck pan usage to a minimum for obvious reasons.

I actually think the IP stainless insert is much easier to.clean than all of my stovetop pans..

[Anonymous]

Anonymous wrote:If you like mushy food, you will like the instapot.

Thank you, I do like my "mushy" soups, stews and risottos. I also like no-effort steamed broccoli from IP.

[Anonymous]

Yes--mostly for stews, soups, stock, and shredded chicken. Pressure cooking itself is not a fad at all... it's a way to get a lot of flavor very quickly. We use it for that purpose more than we use it for a "quick" meal, if that makes sense.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you like mushy food, you will like the instapot.

Thank you, I do like my "mushy" soups, stews and risottos. I also like no-effort steamed broccoli from IP.

+1. Oh no, my pulled pork is TOO tender!

[Anonymous]

Anonymous wrote:I use mine to make perfect boiled eggs (sooo easy to peel --the shell slides right off). That alone earns its keep.

You don't need $99 Instapot to boil eggs. You can have the same with a $9 steamer insert. Drop the eggs in when the water boils. Cover & steam 12 minutes. Peels perfectly everytime!

https://www.target.com/p/zyliss-stainless-steel-vegetable-steamer-11-34/-/A-80208130#lnk=sametab

[Anonymous]

I use a pressure cooker every day to cook food, but I have to say that 8 times out of 10 I reach for my stovetop cooker over the Instant pot. The Instant pot is great for cooking dried beans without soaking, but other than that, I don't use it all that much. I prefer the control and speed of a stovetop pressure cooker (which is much, much faster).

[Anonymous]

Rice, potatoes, pot roast, shredded chicken, homemade stock, stew made from leftovers. Not much use in the summer, but often in the winter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you like mushy food, you will like the instapot.

Thank you, I do like my "mushy" soups, stews and risottos. I also like no-effort steamed broccoli from IP.

+1. Oh no, my pulled pork is TOO tender!

+ 2 I like a lot of meat dishes like that-- pulled pork, chicken paprikash, stroganoff, steak tacos, curries. . .

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Never use. It’s a pain to clean large insert. Customer service never responded. Tried rice, disgusting.

We can debate the utility of the appliance, but how is the insert any more difficult to clean than a pot?

DP: It’s not at all difficult to clean, but if you’re used to nonstick surfaces, it might take more effort than some people are expecting.

If you are only used to non-stick surfaces, what you are doing can only very generously be called cooking. Unless you're on an egg-only diet, I guess.

I use my non-stick skillet for ??? everything I use a skillet for.

You can get a non-stick insert for the Instant Pot too.

I'd like to think this board is well educated. Most people keep their non stuck pan usage to a minimum for obvious reasons.

I actually think the IP stainless insert is much easier to.clean than all of my stovetop pans..

And I like to think the snotty posters will stay out of the Food Forum, but I guess we all have our disappointments.

[Anonymous]

I've been tempted to buy one, but I don't feel like cleaning one. Sounds messy and time consuming.

[Anonymous]

Anonymous wrote:I've been tempted to buy one, but I don't feel like cleaning one. Sounds messy and time consuming.

That’s silly. Only the pot insert has to be cleaned and it’s no different than any other similar sized cooking pot.