Quote:
Originally Posted by The Tickle Momster
I'm curious about this too. If it would replace my crockpot I could more easily justify the expense.
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It has a slow cooker setting. And if you need to brown any ingredients for the recipe, you can do that right in the Instant Pot and then set it to slow cook.
Last night was a learning experience.
. The manual that comes with it leaves a bit to be desired. They should've had a 4/3-person write it.
. We did figure it out, though. Also, I should've chosen the first recipe to try. My dj wanted that Alfredo but I knew that the whole purpose of a pressure cooker is to shorten cooking times drastically and pasta and shrimp cook quickly ... It all turned out, though, and it was good (although I prefer my own Alfredo recipe).
One thing-- when figuring out how long it will take to prepare your meal you have to add in time to bring the pot to pressure. How full it is, whether any ingredients are frozen, and your altitude all affect that length of time. I doubled the recipe, the shrimp were frozen, and we're at a higher altitude (Not high enough that I have to adjust baking recipes, though) and it took about 12 minutes to come to pressure.
Also, beans and grains have to de-pressurize more slowly than other foods. You put a cold, damp cloth on the pressure valve and wait a bit. Then you can release a tiny bit of pressure at a time. Or just wait for the lock to release.
I do really love it, though. I'm going to make steel cut oats this morning and then bone broth.