Design Engineer Tests $89 & $305 Multicookers (Instant Pot vs Breville) | Epicurious
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- Опубликовано: 19 май 2024
- Today product design engineer Vincent Valderrama returns to Epicurious to pit the massively popular $89 Instant Pot multicooker against an upscale $305 model from Breville in a series of pressure-filled tests. Vincent breaks down which cooking tasks the high-priced option outperforms the more mainstream pick on, and which ones it doesn’t.
Director: Chris Principe
Director of Photography: Kevin Dynia
Editor(s): Boris Khaykin
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Co-Producer: Ness Kleino
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Rachel Suffian
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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I take the stainless steel pot from my instant pot over a non stick any day. Non stick coating is ultimately destined to break down, while the stainless pot is indestructible and easy to clean. The instant pot is a workhorse, i use it daily for anything like beans (a lot), rice, bulgur, soup you name it.
i had the same thought. non-non-stick surfaces take some more skill to not burn everything in/on them, but they last orders of magnitude longer than non-stick devices.
Yep lifespan and general health concerns would make me take stainless steel anyday over nonstick. I phased out all my non-stick pans in recent years. Too many health concerns about the "forever" chemicals in them, would rather be safe than sorry and just deal with a little extra elbow grease to clean my cookware.
Sorry but steel isn't indestructible.
I concur completely. I slept on instant pots for so long. Got one for $70 over a year ago and I've used it virtually every day and it's still working like a champ. The stainless steel pot is perfect.
I can make burgers, pot roast, corn on the cob, hatch chile pork ribs, oatmeal, soft boiled eggs, rice, etc, perfectly and never use my stove or oven and heat up the house. It's also great for reheating meals and keeping them warm until you're ready to eat.
And the stainless steel is also superior to nonstick for things like pot roast when you want things to caramelize and have a little fond adhere to the pot to deglaze and create so much flavor...
Mind sharing a beans recipe/technique? ✌️
Here’s the difference. I never ever would have spent several hundred dollars on a Breville pressure cooker, because I didn’t think I needed a pressure cooker. I was looking for a yogurt maker in 2017 and when I learnt that the Instant Pot Duo 6 quart (the model used in this demonstration) could be used to make yogurt, I decided to purchase one if it ever was priced less than the cost of a yogurt maker. On Black Friday 2017, it went on sale at Canadian Tire for $69.95. I immediately purchased one. That night I made yogurt. It was so easy and so delicious. Within days I had mastered the basics of the Instant Pot. I find it very simple to use. I have since purchased several accessories including a silicone sling. I use my Instant Pot almost daily and it has become a reliable invaluable tool. It’s the single best culinary investment I have ever made. And my electricity bills have gone down, which nobody ever mentions. As for the simplicity of the digital display, I don’t find it problematic, but newer models show a lot more information. To clean the inner pot, I let it soak for a few hours if necessary, and then use a sponge. A dash of Barkeeper’s Friend gets it sparkling. I clean the groove at the top with a moistened craft brush. It’s not complicated.
The Instant Pot is great, too, for a hot cooked meal when the day has been hot because it doesn't heat up as much an oven. I agree about the best investment even though ours was a gift. I recommend it for anyone who is moving out on their own for the first time.
also one of the things that the engineer did not talk about: i actually don't like non-stick coatings that much. if you are looking at a product with a long lifespan, non-stick coating tends to be the limiting factor. you can always scrub a bit harder to clean stainless steel surfaces, but you cannot un-scratch non-stock coating.
@@azyrael96 Totally agree. As soon as he said that the Breville had a nonstick coating, I crossed it off my mental list
@@azyrael96 I have sore hands and scrubbing my IP container is painful. I have a non-stick container from a different brand that I was able to use in my older IP and it never peeled or wore off. In fact, the IP was the limiting factor - not the non-stick container. Unfortunately that non-stick container won’t work with my current IP. Oiling the stainless steel IP container does help some, but not for those on low fat diets.
@@azyrael96 The coating is different than when you think of pots and pans. We've had ours for years and it's still exactly like the day it was bought. I don't usually purchase things that are non-stick, either.
Great review. The one thing I didn’t like about the Breville is that its pot is non-stick. While the instant pot’s stainless steel pot may be a little harder to clean, i just think it’s a better and healthier option in the long run, especially since you are cooking under high pressure and sautéing, that has to be hard on a non stick surface. Thanks for sharing.
Not a fan of the tiny display on the Breville. The display on the newer Instant Pot is a little better. ( 3 part LCD display for each part of the cooking process, so you have some idea about how far along the pre-heat is taking )
The breville/sage non stick coating has lasted me 2 years and still counting
@@ahyaan2552 I think the concern was more about leaching harmful PFAS into your food, which can add up over time.
@@deus_ex_machina_ oh
I’m not 100% sure here, but high pressure should make a coating last longer. It’s chemically bonded to the surface and now it’s being pressed harder into the surface evenly on all sides. It’ll still probably degrade but slower than a pan would. Basically, you can not like non stick for very good reasons, but saying “especially for a pressure cooker” may not be accurate.
Oh and, ultimately, your food is in contact with the coating for less time in a pressure cooker.
8:00 in case you're interested, the "Instant pot jingle" is simply the standard major scale, ascending for closing the lid and descending for unlocking the lid.
What does “standard” major scale mean? Never heard of a major scale being called standard. What key is that major scale in?
@@thihal123 Standard major scale as opposed to the 'jazz' major scale or pentatonic, lydian etc. LOL Now you have heard of non standard major scales!
Oh, and I'm not Pitch Perfect but it sounds pretty much like the B major scale to me!!!
@@thihal123 that answer your question sufficiently?
@@Greg_Romford , thank you. I’ll look it up
Have been researching both appliances you reviewed, happy to have come across your video. Pressure cookers have come on, since my old style many moons ago. Interesting to see from your tests of both their variations in cooking food - thanks.
Excellent video!
One trick I learned with the Instant Pot (which I'm sure can be used with any brand) is to put in your liquid first and turn on sauté mode while prepping your food. This greatly cuts down on preheat time once you put in your food and seal it.
And I know a lot of recipes/video will tell you to brown the outside prior to cooking but I find it works better if you slightly undercook and sear it when it's done. You get a much better crust that way. I have the air fryer lid for my IP and when the pressure cooking is done I'll remove the food, drain and dry the pot, dry the food (sometime dust on some baking powder), put the food back in and use the air fryer lid to crisp up the outside.
Searing first enables better flavor when cooking though, due to the Maillard reaction. You can still sear first and then undercook and do a quick finishing sear. I do this with sous vide as well.
We've had an 8qt Instant Pot for around 5 years and it has been fantastic. I've cooked many a meal in it and it has held up extremely well over the years. Definitely well worth what we paid for it.
This is exciting. A review from a very credible source. They are not really just making the kitchen tools box each other but really explains what's going on.
I think it depends on the model for instant pot. I have the ultra and it does let me regulate the temperature and the pressure.
I can also see the stages of cooking in the panel: building, cooking, keep warm (if I chose to keep warm option - I think it's default and you can turn it on/off).
I wish it had a sound for when the pressure is all released. I have to estimate everytime.
Also for the crispy skin, you can achieve that on the instant pot, there are options: you can buy the crisp lid where you change lids and it's going to air fry, broil, etc (many options) or buy the model that already comes with this type of lid.
Yeah I noticed this too, I have a different version from him (duo plus, wanted the sous vide) and that seems to have a lot more options.
The comparison is using a very old version of the Instant Pot. The newest has features much closer to the Breville including rotary dials.
to be perfectly fair, that model/design is still available in most of the product options from instant pot. 15 of the options listed on the site currently, which are still in production (including special editions with designs on them), have no dial, and only 5 options have the dial
they are currently reviewing the duo, which was the original product line that instant released (but updated currently on V5), and that is also the option most people that buy a instant pot probably gets or has.
to get the dial, you'll have to get the instant pot pro, or pro plus, or crisp
though yes, i would also like to see them compare with the latest instant pot model against the breville
In Feb 22, I bought almost the exact same model of Instant Pot at Costco. It’s the one they had on sale and was almost 40% off. Very happy with the purchase and not a rotary dial in sight.
@@toobalicious Good choice! I don't see why you need a dial once you get used to it, just make sure to actually read the manual.
When they were new I really thought instant pot was a fad. I still use mine weekly years later.
Same. I don’t think I’ve used my stove more than once a week since I bought the IP, it’s that versatile.
I have two, a six quart and a three quart. I use at least one of them almost daily for one thing or another. They make excellent bone broth.
Given that this video is so recent I would have liked to see them pitch a more recent model of the instant pot against the breville as even the instant pot that I bought in 2016 had handles on the trivet and a steam function.
The higher end ones released more recently have sous vide functions too, far more info on the interface and in my eyes are hands down the best value for money on the market.
Also I'd take stainless steel over non stick in a heartbeat.
I agree.
All of my three Instant Pots have a steam function and they range for an older simple version and a new version with a better display and sous vide etc…
I actually think the Instant Pot won the battle in this video especially considering the price…
The sous vide function on the new instant pots is not as reliable as if you use a sous vide immersion circulator. The temperature readings on the IP are not as accurate, and that's very important with sous vide cooking. Plus or minus a few degrees can make a big difference.
Rice tip: don't use the pot itself. Instead, add rice to a smaller bowl or dish, wash it, and then place it on the trivet or a silicone sling with about half a cup of water in the actual pot. I do this with 160g botan calrose rice + 275g water and 8 minutes at high pressure and then another 15-30 minutes natural release.
Resulting rice is comparable to an expensive and far less versatile rice cooker. And this way, all that needs to be cleaned up is the dish I used, not the pot itself. I also do this with almost everything I cook in my instant pot like chicken, oatmeal, veggies, etc. Nothing can burn this way and it really changes things significantly. I also usually use the dish I used to cook as my serving dish too so very efficient and already preheated to stay at temp through the meal.
What type of bowl or dish (material) do you put into the pot?
@@SupaFlySamuraiYT .
@@SupaFlySamuraiYT For rice, I use a thick, deep, rectangular glass dish usually, 3.5 cup capacity Though it's produced by Rubbermaid and has an airtight lid, perfect for leftovers. I've used a thinner, shallower Pyrex dish with similar success though.
I often cook seasoned chicken breast and veggies in that deeper dish first (loosely covered with foil so it doesn't get too watery) and then remove the chicken breast, temp it, and set it aside to rest before cutting while I reuse the dish to make the rice. While waiting for the rice, sometimes I also strain out the liquid from the dish and reduce it to a glaze, sometimes with a little cornstarch slurry to thicken and sometimes without. Complete and delicious meal with virtually no waste in about 50 minutes. Yields leftovers for 1-3 more meals, (easily reheated in the instant pot while tightly covered with foil) depending how much chicken and rice, for about $5 or less and with very little effort or electricity.
I also just use small cereal type bowls sometimes for other things like chicken thighs or pork ribs before crisping them up under the broiler. And I have an oversized mug that I use for steel cut oats and oatmeal. Comes out like restaurant style, so good...
Basically anything that can fit and handle the heat will be fine, though you might have to do some experimentation as I live at high altitude (7K ft) and that's what my above recipe is based upon.
I do mine directly in the instant pot liner in my 6 and 3 qt pots, no extra dish and have the best rice I’ve ever had, and I was raised in the south! I also have done pot in pot when I wanted to cook meat at the same time and it was as good. It’s the pressure, I believe.
this is super useful! Thank you!
I've had a $65, a $130, and a $200 pressure cooker. I haven't noticed any real difference between them. 7 in 1, 10 in 1, 12 in 1... none of that really matters. You find all your pressure times online... I never use preset times. The only reason I like the $200 one the best is because it's also an air fryer. I could of just bought a cheaper pressure cooker and gotten an air fryer separately though.
I no longer have the $65/$130 one but I'm considering getting another pressure cooker. It's just convenient to be able to cook multiple things at once with a pressure cooker. I don't like cooking one thing and then switching to the next. I mean for some meals you can just throw it all in at once (soup, rice, etc.) but it does mean some items will be overcooked.
You can get a renewed Ninja Foodi 10 in 1 pressure cooker/air fryer for $80. Really no different from my $250 (price went up) version. Any pressure cooker around $100 will fit your needs.
What's the $250 pressure cooker/air fryer? Ninja Foodi usually makes good quality appliances, too.
Instant pot has a silicone sleeve to use for cake pans to get them out of the pot. Plus instant pot has glass lids that you can purchase separately that makes it have more uses.
Thank you for the great information. Currently (2022) One of the best in class is the Instant Pot Pro (mine is the 6qt model) ... How do I know? I also have the instant Pot Duo (I retired it because of the Pro model). The newer model address darn near All of the issues aka gripes I have with the Duo model. I am so glad the company actually listened to us (this very rare nowadays). The Pro model is totally amazing. The Level of control over the pressure, the temperature control of the sauté mode. It comes up to pressure faster, it releases the pressure faster, which of course means it cooks faster! Currently it is about $110 USD but it does shoot back up to $150 around major US cooking cycles (During "Black Friday you may be able to get at a really great price!
His timing is impeccable
I appreciate these segments, great job, Vincent!!
Design Engineer Tests are so interesting to me, thank you for all the great video, can't wait to see more !!!!
On my IP, use zero minutes on high pressure for broccoli. Then I quick release. Perfect every time for my taste.
For the beans, I use 40 minutes without pre-soak, 20 minutes with.
I love engineering reviewers
The quality of your presentation is just superb. Keep up the awesome work!
I love my Instant Pot, I loathe cleaning that stainless steel liner after cooking anything (like rice) that tends to stick. I’ve never regretted the roughly $30 I spent buying their non-stick liner which for some reason isn’t an option except as an available accessory. Not sure how it’d work for the Breville, but best thing I’ve found for cleaning that rim on the Instant Pot are the small foam paint brushes. They’re the only thing I’ve found that can do a decent job of getting into that tight spot.
Great tip about using the foam brushes, thanks!
@@jeanniewahine5443 I learned it in a Facebook group about cooking with the Instant Pot. Sounded weird, but it worked.
@@hunniebunnies Thanks for the tip. Never heard it before, will definitely have to give it a try.
I watched both this and your blender video. I’m waiting for an “designed by an engineer” series of functional, durable and beautiful appliances.
Helpful tip for instant pot rice is that a natural release makes it less mushy/prone to sticking to the pan
I also love how my instant pot "sings" a little ditty when I seal and unseal it. Like is so happy to be making me another perfect meal. I make several rice dishes in my Instant Pot.
The steam release issue pretty easy, I use a spoon to move mine. The fancy release button is just another thing that can break down, get bumped on a crowded counter, and mess up a meal.
That is actually why there is a hole in the spoon and rice paddle that come with the Instant Pot… 😊
@@berrycarbs Cool, I learn something everyday.
My Breville pressure cooker function became faulty a month after the 12 month warranty. It couldn't build pressure and I believe it is because of the cover design. I have since bought an Instant Pot. Not as ergonomic but it's reliable.
would love to see more of this series! Vincent is excellent
I recently got an Instant Pot Max, and it has more info on the display, similar to the Breville. Plus it has a maximum psi of 15 instead of 12. And it cuts down the cooking time by a noticeable amount.
Good morning. I love my IP Max and use it solely for its canning function. Although not “approved” by the US, mine operates at 250F and does not even start processing count down til it reaches 244F (well within the kill zone for botulism).
The insta pot Ultra, instapot Duo, an instapot pro all do tell you what it's doing while its doing it. It graphically shows you preheating, cooking, and how long it's keeping it warm. The insta pot Duo also has a new steam release valve that is on the opposite side of the lid as the steam vent, thus keeping your hands safer from the steam. The insta pot Ultra has a nice push down button to release the steam, again keeping your hands safer. The instapot shown in the video, has a spoon that comes with it with a hole at the back of the handle. The hole is there intentionally to allow you to grab the steam release valve and turn it without putting your hands anywhere near the steam vent.
And all three instapots above you can also set a low, medium, or high pressure.
Although I do appreciate this engineer pointing out multiple differences between the two pressure cookers, it would be nice if he understood all the different functions of both before dogging one over the other.
One thing I will agree with him on however is the presets on both pressure cookers are pretty much useless.
This is easily one of the best organized well executed reviews on the internet.
I will also say she said never use the actual bean functions on the pots and don't do a quick release if you do a quick release it causes the inside of the pot to become violent thus breaking the beans and you get a more gravy like texture as opposed to a bean like texture now that's what you're looking for quick release all the way but some people like there being solid intact
The bean setting on the Breville is set for natural release. All the preset settings in the Breville give the ideal combo of pressure and steam release function for the type of food, but you are meant to adjust the time based on the food size or specific type. For the bean setting, you need to adjust the time depending on the bean are cooking. Lentils will cook much more quickly than pinto beans, for example. it is clear he didn’t cook according to the directions and also didn’t pay attention to the types of steam release.
we LOVE our instant pot. Baked beans, pork, chicken or turkey soup from the carcass.. all are fantastic!
We have the Breville ice-cream maker and the toaster - both great products!
I just got almost the same instant pot that you're showing here, but it has a switch to release steam instead of that manual valve. Also I found it at Goodwill and got it for $20 and it's almost not used, so I scored!
i thing this wasn't a level comparison because 1 was the most basic vs 1 with lots of features. the 6 q ip I have has a lot more features and ip sells tons of accessories for purchasing. the more higher end models come with more options.
there are silicone baskets and racks for these cookers available at most stores. they also carry the accessories for these cookers where they sell them. and an 8 inch spring form pan fits the 6 quart insant pot. I love my instant pot and have been able to use pans that I already owned in them. the best thing I bought for mine was the silicone rack.
I have 2 INSTANT Pots (not "insta" pot) one 8qt and one 3qt. I've had the 8qt for close to 7 years now and the 3qt for less. I use the 3qt mini for rice, veggies and sides since it's smaller. Both units came with a little white plastic cup to measure rice and water. They are NOT the same measurements as a cooking "cup" from a measuring cup,. I love the simplicity of the IP, such as not having to hit "enter" each and every time I push a button. I just know that once I enter the time and HP or LP setting, that the IP will just take over. Literally set it and forget it until it's done. Rice comes out perfectly for me and I don't have to worry about stirring or boiling over like on the stove. Beans always take longer and I never use the preset buttons I just manual pressure, add time, adjust pressure and let go. The whole thing about selecting the PSI is a gimmick and the only reason one would want to select a number for the pressure, rather than Hight/Low, is for canning and these cannot safely be used for canning. I use my IP for everything. I cook cheesecakes, Christmas puddings, yogurt, breads, ribs/meats and even an 11lb turkey for Thanksgiving. One thing to consider when cooking with a pressure cooker is the elevation in which the cooking is taking place. The higher the elevation the longer food takes to cook since it takes water longer to boil. I live in the low desert so EVERYTHING cooks quicker for me which is one reason why I don't use presets as well. The liners are very easy to clean, no different than a stainless steel pot, and I prefer it over the "no stick" liners which eventually will break down into the food. Overall, the IP is the winner and saves money as well.
This guy is wholesome. He's good at explaining in layman's terms, while giving a ton of information, concisely. I would watch him again.
I prefer Dan! I wish they would make another video for the well equipped playlist
for me, this channel should do just videos with experts like this one and the other enginneer. best thing ever
3:48 Crispy skin solution... Shred the pork, place it in a oven pan, broil to desired crispiness.
10:40
Instant pot rice
Manual, 1:1.25 rice to water ratio
6 minutes on high pressure
5 minutes natural release
quick release and ready
So far this works best for me.
yo.... i just wanna say. at 1:24 that was literally one of the best if not the best explaination about how pressure works. my gawd you don't see that anywhere else, all scientists or science videos on how pressure works on this subject is literally too complex for its own good, but this was so fking simple it makes perfect sense. thank you.
Love my instapot! Does everything that something 3 times the price can. But I would like the non stick pot, more adjustability in pressure and automatic pressure release. So yeah, the breville on sale would be a nice buy.
You can buy a nonstick pot for the instapot. Much cheaper than buying a whole new appliance.
I bought a nonstick pot for my IP (it was less than $20). Love it! (I still use the stainless pot, but it depends on what I’m cooking.)
The newest model of Instant Pot does come with automatic pressure release. And you can choose if you want pulse release or normal release.
@@patrickwilliams3108 Mine has this feature, and it’s fantastic. When you set it, you can select the release method: quick, natural, or mixed/controlled.
I wish that Vincent posted the actual recipes he cooked in this video. They looked delicious...
Given the price difference and the stainless steel pot makes Instant Pot the clear winner for me. I can buy three IP for the cost of one Breville. Or every accessory needed that doesn't come with the IP and still save money.
I used to have a multi-cooker that had a non-stick pot - had to be hand-washed every time, and still the finish eventually broke down and flaked. With the Instant Pot, it doesn't take that much more effort to clean in most cases. Plus it is dishwasher safe.
As far as venting the IP, it is easy, just turn the tab portion of the vent, and do not place your hand over the top of your vent. If people are burning themselves, it is because of user error. And when removing the lid, use the lid as a shield between you and the pot to divert any left over steam.
As far as the cheesecake - first make a foil cover so moisture doesn't drip down onto the cheesecake while cooking. And no matter what kind of sling or pan used, since it is in the cooker, it is going to be hot regardless. Use the silicone grabbers that came with the unit to grab hold of the sling. Grabbing the sling barehanded is akin to taking a hot sheet tray out of the oven without using oven mitts. Duh!
Some people are just wild like that. Josh, one of the cooks for good mythical morning has on camera deep fry stuff, pull it out, and grab the food bare handed to take a bite seconds after it dipped into hot oil.
Love Breville products for their build. I lean toward them when I have to buy something, knowing they are likely to be sturdy.
Try pre-soaked beans. It would be interesting to know if both manufacturers had assumed that vs. dry to cooked. Great vid!
The main thing that appealed to me about the Breville in this video is that it seems you can set it to either natural trust or quick release on it's own rather than having to jump up and run to it for a quick release when it beeps. I don't think that by itself is worth the extra cost, but for me it's a very appealing feature.
Thank you, the comparison is very informative!
Cleaning the stainless steel inner bowl, sprinkle baking soda over the base pour in 1 cup of hot water and let soak for approx 30mins. It cleans very easily.
The Crisplid is a universal air fryer for 6-8 quart pressure cookers. It browns cooked foods pretty nicely!
Yeah, this is all fine, but what about the oiled up, left handed test?
A couple of things if you have the instant pot pro crisp you have the posibility to crisp up the meet after pressure cooking using that for some of the danish dishes i make for roughly the same price for the breville/sage (sage is the european name for breville)
The presettings are gone on the pro but normally just look up which setting low or high i need instead of presets.
also on the pro they have changed the release button for valve, the bottom is flat and can be used on induction plate the flat bottom is really important for me when browning etc, and lastly the have silicon handles which makes then easier to handle.
would love to see you compare an older model to the newer ones i see alot of positive change on them
best regards Robert
ps also found that adding water and pressure cook helps release dirt/stains and make it easier to clean think many people buy steel because they're skeptic about the durability in the long run with nonstick coating.
Really liked the video, it was very comprehensive analysis
Well done. At our altitude, 12 psi is the same as 7 psi at sea level, so we stick with stovetop cookers which can be calibrated for an absolute 30lbs (15 psi int he ads.)
They sell nonstick inner pots for the instant pot and it will still be cheaper than the Breville with the pruchaee add on. As someone who went through 3 IPs already (different models, 100v vs 220/240v when living abroad), I have no complaints with the IP and don't have any strong reason to upgrade to a Breville.
The downsides to all IPs is that it doesn't keep rice warm properly after a night. In a good rice cooker, you can leave cooked rice for several days and it's excellent each time while it dries out in the IP while having wet spots in other areas. Other than one night of storage, rice needs to be removed and stored separately. The slow cooker function also tend to cook at temps a bit high for my needs. It needs a warmer function.
Engineer explaining the mechanics- good. Engineer doing taste/texture commentary- maayyyyybe
Pressured cooked dry beans need to have the steam relieved naturally -the beans expand and soften during this cooling time, total cooking 20 -30 minutes maximum. Thats why your beans came out hard. For brocolli, as soon as cooker gets up to pressure, the brocolli is cooked -takes just a few minutes
While I love many of my kitchen gadgets if I had to choose only one it would have to be the Instant pot because it can basically replace an entire kitchen if you learn to use it to its fullest potential, especially for just one or two people. The steam release on the slightly better version also isn't part of the valve directly so its safer, they also have adjustable settings on the auto functions so you can change how the presets work for you. Will also say I prefer the NON non-stick of the instant pot because you don't have to worry about ruining the lining.
The beans are an experiment with what type you are cooking and how done you want them. I used to just buy canned beans because of the prep needed for dried, but with the instant pot you can buy the cheaper, and longer lasting dried beans and have them cooked in easily under an hour. I cook a lot of black beans, 32 minutes seems like a good time for them, not mushy.
I appreciate this reviewer! Finally someone no-nonsense, great job Vincent!
Such an amazing educative video. Thank you, very much.
I use my instapot all of the time! I never use the presets, always manual. I found a time table on the interwebs that has been perfect!
I have the Breville and really like it. There is a way to remove the lid and I put it in the dishwasher. I’ve made all types of food in it. The first thing I made was mushroom risotto and it was really delicious.
12 psi. can be a tremendous amount of pressure if the surface area is large enough, so don’t underestimate it.
If I recall, the Instant Pot preset for beans isn’t meant for dry beans. Their instructions say to soak the beans overnight before cooking. I’d assume the Breville has similar instructions. That would explain the extra cook time.
Came here to say that. These presets seem made for soaked beans.
I bought an InstantPot “Max.” When I set it to cook, I can select natural, quick, or medium release.
I assume the simple solution to the cheaper one not hand-holding you with its menu, is RTFM.
I recommend a long-handled silicon trivet to anyone using an Instant Pot. Sometimes I use one under a metal trivet or under a borosilicate dish. Silicone lids are good to prevent water from dripping into the borosilicate bowl and diluting the food.
My biggest issue with the instant pot, is basically, you have to watch videos on using it. No cookbooks, no nothing…my trivet came with handles that collapse. The biggest plus is, I was able to buy and air fryer lid, on sale, plus I got the instant pot on sale, so both came to a total of $92. I call that a win. They also make a non stick pot, which was relatively inexpensive. I do prefer that. I don’t use my instant pot all that often, so the cheaper price was definitely a win again. These are just my humble opinions. I did spend money on all the extra silicone gadgets and such, but they all work great, and worth having on hand. Thank you for sharing this video.
Pressure cooking is faster because with higher pressure the boiling temp of water goes up. It makes cooking faster.
This is an excellent comparison video, thank you. I have both devices. I got the Breville at a significant discount on eBay. I had used a new Instant Pot for a while before I got the Breville. Before both, I used the heck out of a first generation multi cooker I bought about twelve years ago, but it finally died and the brand was no longer available. The Instant pot had come on board a few years later and became a huge hit, so I replaced it with one. Compared with my old pressure cooker, I wasn't happy with the build quality of the Instant Pot, especially the release valve. I really like Breville products and I'd seen good reports on their pressure cooker. In comparison to the Instant Pot, the Breville is built like a tank. I am super happy with the device and all the flexibility it has, along with its superior release valve technology. If you can buy the Breville on sale, I think it's the better decision and I believe it will outlast the Instant Pot due to its better build quality. The Instant Pot does have a lot of really handy optional accessories and it is definitely the one to get if one is on a budget. P.S. to get crispy skin on the pork cooked in any pressure cooker, just put the cooked meat on a sheet pan, spray with oil (I use avocado) and stick it under an oven broiler for a few minutes.
More Vincent please!
💗❤️🧡💛💚💙💜🖤🤍🤎
On the Instapot you can choose the preset program and change the time up or down by pressing the plus or minus button ... I use it alot on mine when I make stews depending on what I add into my pot.
When you said you can cook rice on the stove as in suppose to the pots. It reminded me that one other major gain of the pots is this. When it's summer time. And you cook on a stove the flame makes your apt. hotter. With the instant pot? no flames or heat. For the beans. Its' good first to saute it for 10 min. waiting for it to boil. Then do the half hour. Works all the time
I like this whole series with Vincent, but this one is just fun with all the steam and pressure let-offs happening hahaha
hell yeah I was hopying for more of Vincent :D
One thing that I *REALLY* appreciate about my Instant pot is that the heavy-duty stainless steel construction of the insert means I can saute/etc. in it right on my stovetop and *then* put it in the Instant Pot. (To save even more time, I also heat the water for steam in a kettle.)
never knew i needed an pressure cooker until now
thank you for a brilliant explanation..
a great review you could do is the Instant Pot with the Air Fryer Accessory top vs the Instant Pot Duo / Crisper with Sous Vide
I have the Instant Pot Duo Nova, and they modified the steam release valve from the Duo. It has a little knob you press down that is seperate from the actual valve.
After hearing the review, I’d say $200 is a good savings. Of course I have an instant pot and have never had trouble with being burned during steam release or getting a cheesecake out. Most cooks use pot holders and other tools while cooking. I use a meat fork to release the steam with the little metal button on top. The non Teflon pan does a great job of browning. I am super pleased to see how well it competes with a high priced machine.
Excellent and informative comparative review. Did find that I had to really concentrate on what the presenter was saying as he tended to run his words together. When he slowed his speech it was easier to understand.
its great when he already says that the point of the video isn't point the better overall but to point each need and who does it better 😀
I've got to look up how to make a cheesecake in the instant pot....that looks so good...thanks for the video
What a nice video! A couple of thoughts. I had a Breville toaster oven which was very expensive. It had great fit-n-finish and it was the best toaster oven that I had to that date. Unfortunately, its microprocessor failed after about 2.5 years and the toaster oven had to be replaced. I think computerized kitchen appliances just don't last as long as simpler ones. I have an electronic pressure cooker and it is fantastic. It is an off-brand but works as well as the Instant Pot. However, I often go back to my manual stove-top pressure cooker as it is super simple to operate and pressurizes up to 15 psi (not 12 psi) , so it cooks a bit faster.
Just get the Instant Pot. The little cosmetics don't matter when you get a better quality stainless steel interior versus the non-stick coating that will wear off. It is safer that it is Ceramic based but it's just cheap when they could of just built in a ceramic pot into the product. Once you wear out or dare I say scratch the non-stick coating accidentally, you're exposing your food to heavy metals. Point about cleaning stainless steel is that you don't have to worry about absolute clean, it is supposed to get a patina from use. All professional restaurants use Stainless pans and pots. They wouldn't use those if stainless didn't work.
I have three Instant Pots. The first one which I use a lot is still beautifully shiny. And while I,love all three (different uses) my crown jewel is the Max which I use exclusively for long storage canning of meats and vegetables.
Thank you for this. I have a pressure cooker that I use very often, that goes on a stovetop and was wondering what all the fuss was about these. I suspect the results were similar as the cooking method was the same and the food doesn't care. Also the stove top ones typically go to 15 PSI instead of the 12 PSI of the plug in's and 15 PSI was the standard for recipes. I do wonder why the plug in's go only to 12. I can see the benefit of the plug in's as it automatically keeps the temperature near to max pressure thus doesn't release as much as the stove top really has to and the timer features including auto-off which really helps as it is a bit too easy to let the stove top one run dry cooking it too long or too high.
Love that kind of review.
An airfry vs actifry would be awesome :)
Got the Breville 50% off new at Marshalls. Used instapot b4. LOVE the Breville way more. Rarely use presets, always manual adjust, that’s the point of the high cost, more control. Why pressure cook broccoli when there’s a STEAM function??? Rice time depends on type of rice used. (regular, Jasmine, basmati) and water level has to change. Easy clean up!
I love my 3 Instant Pots. I've used others, as in here today and gone tomorrow. So why do I have 3? Because my convection cooktop and ovens all blew out 2 years ago, when lightning struck nearby. As I was preparing a meal at the time I can testify it was quite a circus in the kitchen. My one and only IP did nothing but disengage. I only needed to turn the breaker box on to restart, with a minor adjustment regarding the time. Both ovens and the cooktop (and the dishwasher) were and remain dead beasts. All 3 were over 10 years old and beyond the 5-year extended warranty. They came with the house when we purchased it 6 years ago. Our intention was to renovate the kitchen when we purchased the house anyway. I linger because the following week when the repairman arrived. He gave me the 'estimate', which was ridiculously outrageous and the man said that it would be about 3-to-6 months before the necessary parts arrived. I went straight to my computer and ordered 2 more instant pots. I received them three days later. I use one instant pot to make, yogurt, mild cheeses, and sour-dough breads. Number 2 Instant pot is reserved for spicy foods. Number 3 is reserved for bland: rices, pastas, eggs, breads, cakes, and yes, cheesecakes. Yes. Cheese Cake. We purchased a small electric grill, and Voila! I am going on 3-years this coming January 2023 without any hiccups. I am sure that having a 20-year-old Kitchenaid has made been a boon. All this experience, at one time a tragedy, has become a boon or God send. Before, I thought of La Cornue (and extras). Now I am getting a Miele - HR 1935-3 G range and a Miele dishwasher. I really want a dependable dishwasher that is silent. If I could, I would move the kitchen to a new extension of the house. One that could be closed off. I hate that the entire Great room smells of past meals. While that might be great for a restaurant or a family with younger children, I don't like it now. I detest waking, shuffling into the kitchen to make coffee while being engulfed in last night's dinner. It makes me immediately hungry, and I suspect it is why I have gained so much weight. ... Oh! I did indeed have a professional electrician here to upgrade the 'stuff' (his improvements were much more reasonable than the repair man's estimate). Yes, we did purchase a small generator (solar) for any possible future events.
I like the fact that IP has an app that's packed with recipes and timers for the dishes.
My wife and I swear by the InstaPot. One trick we use to cook rice faster is to use the highest setting of the pressure cook and set it to 4 minutes.
I have a crock pot brand pressure cooker 😅 Albeit I do love Breville. I purchased a convection oven of theirs and I use it more than my oven.
And cooking beans in a pressure cooker is always a miss. Cook them on the stove or on the slow cook setting.
I have an old, ancient Wolfgang Puck electric pressure cooker, it's one of the first electric pressure cookers with limited presets that was originally produced 15 years ago. The WP PC can cook pinto beans in 18 minutes for softer or 16 minutes for firmer beans. The additional presets on the Breville and Instant Pot offer convenience. The 15 year old Wolfgang Puck EPC requires knowledge of what settings and timings to use. After watching this video, I have decided not to replace the archaic WP EPC.
Weird comparison: You're comparing two multi-cookers as you mention several times. But you are only looking at how they function as pressure cookers...
They can also slowcook, make yoghurt, etc...
I was surprised at the price difference, but honestly these two devices are just a pressure cooker in a housing plus a user interface. Still, I have my instantpot and it's let me cooked a wide variety of soups and other stuff for months. I know, you acn get this stuff done with a regular pressure cooker, but the fact that I don't have to take it off a stove or anything is a godsend.
I'm surprised that they reviewed the thing, but I'm glad they diid since I actually use it. I didn't really buy into the hype at first but I damn near use the Instantpot every night, and I have the SMALLEST version for lonely ol' me.
I love my instantpot! It’s one of the best things I’ve brought in my life (no exaggeration), I can make healthy meals for 1/2 the time. I’m using less oil, and gas when cooking. And I can multitask safely whilst dinner is cooking 🥘.
Yes, exatly this: safe multitasking! While using multicooker you can walk off the kitchen safely and do smth else.
I bought a $7 KLOCKREN Steamer Insert from Ikea that I use for steaming vegetables in my Instant Pot. I just pour a cup of water into the pot, put in the steamer and add the vegetables on top. Works a treat and cleans up easily.
love this series
With the Instant Pot, the paddle and scoop have a hole on the handle for hooking the steam valve. So then you use that to pull the valve open. I also use a wood spoon to push the valve open. Keeps the hand away.
my instant has held up to near daily use quite well, the value is there. Maybe I'd pay double for something nicer but not more than 3x.