Anonymous wrote:I don't get why people rave about pressure cookers. I have a slow cooker. So far the main food item that posters (except the Indian poster, who did have more uses) have raved about in a pressure cooker is hard boiled eggs, and count me as someone who doesn't want a separate appliance for that!

You do understand that not everyone has dinner planned 8 - 12 hours in advance? Instant Pots are great for those last minute "what's for dinner?" dilemmas. You can even pull something out of the freezer and have it ready in about 30 minutes. Try that with you slow cooker. LOL

We make tons in the IP. I like that I can dump in frozen chicken breasts and some salsa (or whatever) and come away with a yummy meal. Soups/broths are pretty easy. If I forget to start the rice (or pasta or whatever) soon enough, it's super fast in the IP. Beans are really easy and quick, so I've been cooking them more.

It's not some miracle thing, and sure, cooking some stuff in it is goofy, but so what! If you have one, go for it. Sounds like stovetop is a better/faster deal, but I like the "push a button and walk away" aspect too when I'm cooking tons of other things in the kitchen.

Anonymous wrote:

Anonymous wrote:I don't get why people rave about pressure cookers. I have a slow cooker. So far the main food item that posters (except the Indian poster, who did have more uses) have raved about in a pressure cooker is hard boiled eggs, and count me as someone who doesn't want a separate appliance for that!

I dont get the raving about using ith to make rice, boil eggs, or make oatmeal. The things people cite are quite possibly the easiest things to make with a plain old pan.

I dont have an instant pot, but do have a pressure cooker (stovetop) and use it a ton for real cooking. Curries, stews, dried legumes and stock. What i like about it is that i can make meals that normally have long cook times and cook them quickly and the meat doesn't dry out. Personally I'd never use an electric pressure cooker because it takes longer than the stovetop. If I buy an appliance to save time, i want the most time saving one out out there.

I have an Instant Pot and I love it. Use it every other day or so. I have two small kids, so it's invaluable to me to be able to make something quickly and easily, where I don't have to stay in the kitchen and "babysit" it. I can make stuff from frozen, I can quickly soft-cook vegetables for the baby, I can make a pot roast in an hour, etc.

And to the person talking about it being an additional appliance, the Instant Pot is also a slow cooker. So when I got mine, I donated my slow cooker to Goodwill...one in, one out.

Anonymous wrote:I don't get why people rave about pressure cookers. I have a slow cooker. So far the main food item that posters (except the Indian poster, who did have more uses) have raved about in a pressure cooker is hard boiled eggs, and count me as someone who doesn't want a separate appliance for that!

I dont get the raving about using ith to make rice, boil eggs, or make oatmeal. The things people cite are quite possibly the easiest things to make with a plain old pan.

I dont have an instant pot, but do have a pressure cooker (stovetop) and use it a ton for real cooking. Curries, stews, dried legumes and stock. What i like about it is that i can make meals that normally have long cook times and cook them quickly and the meat doesn't dry out. Personally I'd never use an electric pressure cooker because it takes longer than the stovetop. If I buy an appliance to save time, i want the most time saving one out out there.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I am doing 1 or 2 eggs I use the electric kettle but if you're doing a batch for deviled eggs there is no substitute. Something about pressure cooking makes the shells come away so easily.

Actully its old eggs that make the shells come off easily. It's a PH thing.

It's more than that. I've done older eggs on the stove and its easier than really fresh eggs, but still nothing compared to pressure cooked eggs. I was skeptical until I tried it, but it was truly a huge difference.

I mainly use it as a conventional slow cooker, but I love that I can sautéed in the same pot and then just switch over to slow cooking. I also use it for rice a lot.

It really takes me a good 30 seconds to peel an egg. 20 seconds saved for me doesn't warrant a new appliance to store.

PP didn't say it saved 20 seconds, she said the shell came away easier. And this thread isn't about convincing you, personally, to get an Instant Pot for the sole purpose of hardboiling eggs. JFC.

Look for "Mongolian beef pressure cooker" --awesome

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I am doing 1 or 2 eggs I use the electric kettle but if you're doing a batch for deviled eggs there is no substitute. Something about pressure cooking makes the shells come away so easily.

Actully its old eggs that make the shells come off easily. It's a PH thing.

It's more than that. I've done older eggs on the stove and its easier than really fresh eggs, but still nothing compared to pressure cooked eggs. I was skeptical until I tried it, but it was truly a huge difference.

I mainly use it as a conventional slow cooker, but I love that I can sautéed in the same pot and then just switch over to slow cooking. I also use it for rice a lot.

It really takes me a good 30 seconds to peel an egg. 20 seconds saved for me doesn't warrant a new appliance to store.

I don't get why people rave about pressure cookers. I have a slow cooker. So far the main food item that posters (except the Indian poster, who did have more uses) have raved about in a pressure cooker is hard boiled eggs, and count me as someone who doesn't want a separate appliance for that!

My 14 year old made this last weekend:

http://www.jeanneguinn.com/amazing-7-minute-pressure-cooker-mac-cheese/

I usually don't like mac & cheese but we were all going back for 2nd's!

Anonymous wrote:

Anonymous wrote:If I am doing 1 or 2 eggs I use the electric kettle but if you're doing a batch for deviled eggs there is no substitute. Something about pressure cooking makes the shells come away so easily.

Actully its old eggs that make the shells come off easily. It's a PH thing.

It's more than that. I've done older eggs on the stove and its easier than really fresh eggs, but still nothing compared to pressure cooked eggs. I was skeptical until I tried it, but it was truly a huge difference.

I mainly use it as a conventional slow cooker, but I love that I can sautéed in the same pot and then just switch over to slow cooking. I also use it for rice a lot.

Anonymous wrote:If I am doing 1 or 2 eggs I use the electric kettle but if you're doing a batch for deviled eggs there is no substitute. Something about pressure cooking makes the shells come away so easily.

Actully its old eggs that make the shells come off easily. It's a PH thing.

My friend make mac and cheese for us when we were over and it was SO GOOD. I watched her make it and it was incredibly simple.

I'm Indian, and I use it for lots of grain and lentil based dishes. I also use it for morning oatmeal, hardboiled eggs (yes it does a great job!), risotto, purees for my 6 month old baby, and to ferment yogurt and dosa batter. Love it!

I got one for Xmas and still figuring out recipes, but I've done hard boiled eggs a couple times. For me, it's not that it's any quicker or easier to cook than on the stovetop, but the IP somehow magically makes them incredibly easy to peel. I have tried a thousand different methods and tricks before and still have issues peeling eggs without mangling them. This alone makes the IP a winner for me. I've tried a couple random chicken legs and thighs recipes online, and a soup, and all came out good. The issue I'm having is that most dinner recipes still take an hour or more to cook so it's not helping me get food on the table any faster during the week.i do also love that you can sauté directly in the pot instead of having to dirty another pan.

Anonymous wrote:If I am doing 1 or 2 eggs I use the electric kettle but if you're doing a batch for deviled eggs there is no substitute. Something about pressure cooking makes the shells come away so easily.

Agree.

I am in between IPs at the moment (gave away the one I had, about to move to Europe so will get another one there) and just made eggs the "old fashioned" stove top way and the difference is amazing.

I will admit that I don't have the timing quite right...I've had eggs that hardboil perfectly and others that are both green and undercooked. I think it has to do with the size of eggs and how many are in at a time...something I will figure out when I get my new IP.