really? tell me more... my stovetop one has broken and i’m looking at replacing. was thinking that browning things would be the biggest issue with instant pot?
― just sayin, Sunday, October 25, 2020 8:48 PM (one hour ago) bookmarkflaglink
for me the stovetop pressure cooker involved just enough monitoring that it outweighed the convenience factor. having to wait around for it to come up to pressure so i could reduce the heat (my stovetop is aggressive) and then making sure that it stayed at a happy pressure meant i was just staying in the kitchen as much as i would for any other operation, where ideally if i wanted to do a pot of beans it would be a set and forget operation. so the instant pot takes care of all of that.
the saute function isn't amazing but does the job for onions and stuff. if i needed to brown something really carefully i guess i would do it in a saute pan, deglaze and transfer to the instant pot, but that hasn't come up.
― call all destroyer, Monday, 26 October 2020 01:58 (three years ago) link
A lot of instant pot recipes we've found and like aren't just toss everything into the pot and let it go types. They typically involve growing meat or veggies first on sautés before locking everything else in there. Honestly, we love to use the IP most for hardboiled eggs!
Anyway, for the record: https://www.anissas.com/camel-hump-finally/
― Josh in Chicago, Monday, 26 October 2020 03:07 (three years ago) link
I bought Jerusalem right before moving and never quite “bonded” with it for lack of a better term, I really should go through it again for ideas
― joygoat, Monday, 26 October 2020 03:51 (three years ago) link