I used mine for corned beef last week--dump it in, cover with water, and cook for 100 minutes for a 4 lb piece of beef.

I am going to try this this weekend.

http://prairiecalifornian.com/instant-pot-limoncello/

^^^ totally agree with PP.

I usually use it to make a couple big things over a weekend and find ways to use those items in meals throughout the week. I made white beans (30 minutes at pressure for completely dry beans!!!) that I used in a soup with some beef stock I had previously frozen and I'm going to use more beans on Friday in a tuna and white bean salad, and I will probably use the rest to make a dip.

If I didn't have my IP, I wouldn't bother making beans from dried because it takes too much planning ahead. With it, I'm saving money and saving yet another can from a landfill.

Also, you can put together a tomato pasta sauce in it and throw in dried noodles, set it to cook at pressure for half the cooking time listed in the noodle box, and the pasta will soak in the sauce while it's cooking. So good! And the leftover pasta doesn't get dried out, so second meals are much more appetizing.

There are some amazing soup recipes out there that work great in the instant pot. But I feel like it's better for components than meals. I make yogurt once a week in it. Rice and quinoa. Whole chickens in less time it takes to roast one. Polenta and risottos. Mashed potatoes. Ribs. Chicken broth from bones. That I don't have to babysit it is huge. I can put something in and spend time outside with my neighbors while my kids are playing and not worry about a pot boiling over or something getting dry in the oven because once the timer goes off it switches to warm and while some things must come out immediately, others can stay safely. It needs some time to get used to it, but once you learn how to use it--it's fantastic for a busy family.

So far my favorites are chicken cacciatore and pork shoulder with caramelized onions and apple cider. I was also able to make a decent wild rice rice pudding.

Anonymous wrote: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.

YES. When I have nothing planned for dinner, I can just throw frozen chicken breasts in there for a half hour and it comes out falling-apart tender and ready to shred for tacos.