![]() ![]() Instead, check the cooking time for the individual ingredients, either in your Instant Pot manual or online. With that said, for most recipes there is no general conversion rule of thumb. For braised meats and stews, you can often cut the cooking time from your regular recipe to one quarter or half, depending on whether the ingredients are whole (more time) or bite-sized (less time). The biggest benefit to the Instant Pot: Recipes that take hours in the oven take mere minutes. Just set it to the sauté function, which heats the bottom of pot, add oil, and sauté exactly as the original recipe suggests. You can brown meat directly in the Instant Pot itself. So if a recipe suggests browning meat first before cooking, DON'T skip it.Īnd no, you're not going to make extra dishes. “Whenever you brown meat, you bring out its lovely flavors,” says Clark. "Using less liquid to start will get you a richer result," Clark says. Without the proper tweaks, the Instant Pot version of your favorite chili recipe could taste bland and watered-down. ![]() That's because unlike cooking on a stovetop, very little liquid evaporates while cooking in the Instant Pot (it's completely covered and sealed, after all!). Meanwhile, if you’re converting a braise or stew, Clark says you can use a quarter to half the liquid called for the original recipe. For potatoes and dense root veggies like beets, a couple of tablespoons should do it. For drier foods, including dried beans and grains like oatmeal, cover the food with at least an inch of water. Instant Pot DUO60 ($100, ) Instant Potįor most traditional meat recipes, Clark says to add several tablespoons of water or broth, depending on how long you’re cooking it (longer requires more water) and whether you’re cooking a two-pound roast whole (more water) or in bite-sized pieces (less). Both of these foods require exact timing and low pressure to prevent overcooking-something harder to control with the Instant Pot. You should also be cautious when working with seafood and chicken breast, Clark says. And because it cooks using steam pressure, it doesn’t work well for foods with a fried, crispy, or browned coating. Skip it if you’re working with a lean cut of meat best served rare (like steak), since the device only fully-cooks things. However, this magical gadget does have some limitations. It’s also great for anything cooked in a moist environment, like soups and stews. Be sure your recipe actually works for the Instant PotĬlark says that the Instant Pot is ideal for most meats (particularly roasts), most veggies (like fennel, collard greens, and especially dense root veggies like beets), beans, and grains like farro and oats. Here’s your step-by-step guide to converting nearly any recipe to work in your Instant Pot. The IP has some unique settings (pressure level? natural release?) that take a bit of getting used to, meaning you can't just YOLO it and throw some ingredients in the pot with your fingers crossed. You can actually tweak a lot of your go-to recipes to work in the Instant Pot-provided you know what you're doing. Play icon The triangle icon that indicates to playĪnd you don't have to limit yourself to using the recipes that come in the booklet with your new Instant Pot. ![]()
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