It’s easier and more space saving just to slow cook things on the stove or in the oven. Tastes better too. They are good for a couple things on occasion but not enough for me to keep one around.

Yes, we use it for beans, Mac and cheese, a few chicken dishes, and soups.

My kids love the IP homemade Mac & cheese.

Beans from scratch all the time.

Yes. I use it weekly for dal, pho, and congee. It has really made my life easier. I recently made Bo Kho, so good!

Use my IP a few times per week! Rice, chicken, and chicken noodle soup! It’s a good rice cooker and we don’t have space for multiple appliances. If you cook chicken (frozen boneless breasts for us) in broth or water with seasoning then drain, shred, and add a sauce (BBQ, salsa) it’s great! For ck noodle soup cook breasts, set meat aside leaving liquid in the pot, add enough water to equal 4-5 cups, turn on sauté to boil, add better than bouillon to taste, sliced carrots and celery, once boiling throw in some egg noodles, put shredded meat in the bowl, ladle the hot broth/veg/noodle over that, voila, soup!

I ended up using mostly the slow cooker setting. Now that I work from home on some days, i no longer get home at 6:30 with pressure to have something ready in less than an hour. Now I can just set it up early morning, put it on slow cook mode, and have something ready by 3-4.

For things that I may have needed a pressure cooker, with working from home, I use the oven, just prep into oven ready dish either the night before or early AM and then pop it in oven in time to have it ready for dinner.

I don't use it much. Soup, stew, braised meats.

Many of my recipes and two cookbooks are from : https://twosleevers.com/

Urvashi Pitre — the butter chicken lady.

-Hard boiled eggs, poached chicken, potatoes— for chicken salad and potato salad. I make these a lot more than I used to with the IP.
- Greens — so collards and kale. String beans.
-Sweet potatoes and sweet potato custard
- Beans, lots of lentil dishes
- pre-cooking seasoned chicken thighs and pork for other recipes
- butter chicken

When I cook seasoned chicken it comes out tender and flavorful and yields a wonderful broth that I usually freeze for later use.


I easily use it 2 or 3 times a week, which is amazing for a reluctant cook. I also have a small rice cooker, so I do most grains and leftovers in that.

Anonymous wrote:Probably twice a week to make a bean/legume soup and to pressure cook meats to make pulled pork, pot roast, and shredded chicken. Use it more often in summer when I don’t want to use stove.

My wife has one and she uses it at least weekly and the above is similar to she makes.

We don't have one yet but it seems like everyone has moved on to air fryers now.

Probably twice a week to make a bean/legume soup and to pressure cook meats to make pulled pork, pot roast, and shredded chicken. Use it more often in summer when I don’t want to use stove.

I use mine more than anything for hard boiled eggs. Other than that, the occasional black bean soup, butter chicken, or something like that.

Mainly beans. My kids made yogurt last week.

We just find that it makes tender, but tasteless meat, poultry, and potatoes. No idea where the flavor goes. It requires 5x the amount of seasoning to taste as good as regular cooking.

I have the Instant Pot, lots of IP cookbooks, various tools, and so forth - yet the IP sits on my counter, and I rarely use it. Even when I first purchased it years ago, I only found a couple of recipes I liked, which led to the purchase of the aforementioned cookbooks.

If you're still reliably using the IP, what are you making?