One thing not mentioned that I have observed: electrical cost. I was a chef for 25 years. In my home I have an electric oven (gas is NOT an option where I live). For things such as slow braising, or other such long cook time oven recipes; the instapot is better. Not because it does it better than the oven, but because it actually saves me on my electric bill. I have compared my bills doing it one way and the other. There is a real visible usage spike on the day when I use my oven. When using the instapot, it is much lower. Other than that I agree with Ben. It is the safest pressure cooker I have ever used. The fact it can do other things is just a bonus (a good one though). That said, not a fan of it's rice cooking ability (still prefer a stovetop personally).
@@Always_wandering I hope it's not one of those toaster ovens. They aren't even ovens. Other than commercial ovens, Japan just can't do ovens well at all.
Ben talking about flan in a pressure cooker: "That can't possibly work" My mom cooking flan for decades now in an old pressure cooker (no electronics at all): "How many flans you said? cream cheese, lemon, coffee or walnut flavoured?"
I've had an Instant Pot for a little over two years now, and I love it. I'm 90 years old, with decades of cooking behind me, and this little pot has me wishing I'd had it long long ago. Besides doing a lot of my cooking, it makes wonderful yogurt. I enjoyed your video, but I would take issue with your method of cooking rice. Why soak it first? Rinse it well, dump it in the pot, and add water, 1 cup for 1 cup-- perfect rice every time.
I do almost the same thing. But I cook for 3 mins on high pressure with 1 cup to 1 cup then turn it off and let it natural release for 10 mins. Then release the rest of the pressure. I feel like any time I have made rice in the instant pot if I follow their directions it was always kinda bad rice. I normally google to other people and how they cook it if I'm trying a different type of rice.
@@angelsenvy2282 If you are using Japanese rice thoroughly wash then cook for 6 minutes with a 1:1 ratio of rice to water. Add 1 minute for every 1000 metres above sea level. Leave to release naturally.
@@angelsenvy2282 I do not soak my rice, i dont like it like that. I rinse til water is clear, usually 2-3 times. this stops it from being stickier. If you want it more sticky you can just chuck it in. literally all my asian friends own this cooker lol if that helps you
As a nurse i can say it is a game changer for me. I used to feed my family food i made on my days off after prepping for a few hours. Now i can get home from work, throw in a pound of frozen ground beef, get a shower without a care, and serve dinner about 30 minutes later (i have the 1st gen instant pot duo for a couple of years)
We are full time RV couple travelling around the USA and Canada. been on the road for 5 years. The Instant Pot was our first purchase, it gets used at least 3 times a week and sometimes 5. It makes life so easy, in an hour I can cook a whole beef stew, 20 minutes a lamb curry, 50 minuets Osso Buco, 35 minutes Somerset pork, etc etc etc. Wouldn't be without it.
A series about Ben making obscure/older recipes that are interesting and documenting the process from start to finish would be kinda fun. Just my two cents.
I have bought my wife the 6qt size and we used it so much but needed a little bit more quantity for big family meals sometimes, so I bought her a different brand of an 8qt size. They actually both do a few different things from each other and the safety aspect of it is comforting. I’m an at home dad and do most of the cooking now (I’m disabled) and these really help pull off some big quality meals without pushing the limits of my abilities.
I have the same instant pot and I cook basmati rice all the time. I do not soak the rice and I use a ratio of 1:1 rice to water. Cook on manual high pressure for 4 mins and natural release (not keep warm) for 10 mins and then quick release the rest and it is perfect rice, separate grains and fluffy. I love mine and couldn't live without it now
I've had mine for over 3 years, and I still use it at least once a week. It's a marvelous device - I use it for soups, stews, making stock, chili, and loads of other things, but never rice (I have a rice cooker for that). Worth every penny in my book - I cannot recommend it highly enough. Bravo for doing this review, guys - you nailed it!
FYI a Canadian invention, and the story is actually heart warming story of a guy being let go from his job and want a better way to make food for his family while his wife was at work.
I'm Instant Pot royalty. My husband's cousin's cousin (so clearly a close personal relative I've never met and who's never heard of me) is the inventor of the Instant Pot! :)
@@aymiewalshe982 trust me our Canadian hearts are with you, our closest ally and this turbulent time shall pass. One thing guaranteed is that America always stands up and always perseveres. :)
What I notice is that Canada has always been where a lot of creativity comes from, America doesn't seem to do well precisely because of the lots of corporations and court systems that shanks anyone getting a opportunity. If you came up with something, chances are some corporation patented all those ideas by taking em from other people and ripping them off ages ago, then not implementing them to deny competition?
I bought my Instant Pot when I lived in a really crummy apartment with a broken stove. I got tired of always trying to find meals I could cook in a microwave, so I got this. It helped me immensely and I use it all the time now, even though I have since moved apartments. Love this episode!
love mine, use it so much. A favorite is steamed whole eggs: use the trivet it comes with and lay your eggs on it. In the 6 quart you can fit the whole dozen (for the week) and the shells come off easily. Also want to add for anyone who can't stand for long periods of time (disabled, elderly, had surgery etc) or is a busy parent of young kids, it's amazing. The fact that you can dump ingredients in, set it and walk away knowing it will turn itself off and naturally pressure release if you forget about it, I feel makes it worth the money.
That is exactly why I picked my instant pot up, because I am disabled from a disastrous failed back surgery and cannot stand up very long to cook in the kitchen!
For people with disabilities or health issues this can be a great alternative to cooking. This is the difference between eating unhealthy convience foods and health fresh food. Especially great for those with low energy or chronic pain. The safety of not having to mind a burner is very comforting.
I have had one for about 10 months, and don't know how I would get on without it now. I probably cook 3 or 4 dinners a week with it, and barely ever use the stove-top or oven anymore. I love it.
Hey! For rice in the instant pot, I go 1:1 with rice and water, 3 minutes on high pressure, then 10 minutes before release. Works for 1 cup rice and water, and I've done 3 with equal success as well. It may not be any faster but I don't need an extra appliance for it.
Ok, now I am picturing Ben giving himself pat on back when his efforts turned right, giving a thoughtful look when he failed and giggling when something silly happened
Howdy from Texas. As a former chef and chef instructor at a small but exclusive cooking school. I have owned my Instant Pot for over four years now and I use it usually twice a week. I love how tender it cooks various meats especially the traditionally tougher cuts. And now that I'm retired and living on a tight budget. Buying the cheaper cuts of beef especially, saves me a lot of money and because of my Instant Pot I can easily Cook those cuts and make them as tender and full of flavor as a prime cut would be. It's also invaluable for making homemade soups and stews. I haven't had to buy a single can of soup since I purchased my Instant Pot. Making homemade soups is so easy and hassle free now, not to mention tastes a hundred times better than canned soups. It's really a no brainer. And I really enjoy my pinto beans and cornbread, a classic southern pairing. And since the dried beans are so much cheaper than canned beans. And because my Instant Pot can cook them so much faster and without any fuss from me. Why not ? FYI, adding just a little instant coffee powder to your pinto beans really brings out their flavors more.
Couldn’t imagine being without an instant pot now after having one for years. Another alternative way of cooking rice is “pot in pot” fill the instant pot to at least the minimum fill line with water then put rice and water in a glass bowl 1:1 put the the bowl on a trivet in the instant pot. The water in the bottom fills the chamber with steam to pressure, the water in the bowl is absorbed into the rice. Because rice is not in contact with the bottom of the pot you don’t get that uneven cooking.
Yes! I got those little silver stacking bowls for the IP with the lifting handle and I make my rice in one of those bowls. Its always perfect! I started doing other dry grains in there too and they also work, like grits and flavored noodle packets.
I have had my instant pot for 7 years. It’s one of the best purchases I ever made. I made seafood stalk and lobster bisque in it yesterday it was amazing. As to the rice it takes practice to get it right but once you so it’s so much faster . Great video as always guys
Most students in the UK, where these guys are based do have a kitchen. But lots of times in student accommodation you are not allowed hot devices that are left unattended (so not allowed hot plates, slow cookers etc) so this probably wouldn't be allowed in halls
@@Stettafire I'm not sure where your referring to but thankfully in most midwestern universities you're allowed one or two plug in appliances like this as long as they're enclosed! My friend has an instapot and her roommate a toaster oven since they're closed and auto stop!
My uni in the US doesn't allow any kind of kitchen devices in the residence halls. I've managed to have an electric kettle for tea which has been a lifesaver
As a new Mom that burned a lot of dishes while tending to the baby, this is a LIFE SAVER. I love the fact that I can program it and walk away and not worry about it burning. The keep warm function helps to warm up the meal without babysitting it. It makes an awesome biryani !. Try it. 5 stars from me !
Yeah, my favorite move is the 4 meal rotisserie chicken. $7 or so, at max, for a precooked chicken from the market and some basic vegetables (carrots, onions, celery, etc) on my way in from work. Meal 1, obviously easy. Leftover chicken is then peeled off, while the carcass is cooked down to make stock. From the remaining chicken bits, and the stock, easily 3 more meals of soups or dumplings. In our inflation era, that much food from such a small amount of investment... but still enjoying a wide variety of flavors... easily makes the machine pay for itself. Yes, I could do all of that without it... but given the time investment needed and the mess you'd end up with (like a steamed up house for 10 hours while bone stock simmers and reduces)... I probably wouldn't.
I'm really happy that you guys took a look at this, because I remember messaging you about those instant pots/thermomixes. It shows that you really do care what your viewers want to see. Yes, I've been using a similar product for over a year now and I'm saving to buy a theromix, which is an instant pot x10 + a built-in cookbook.
Best dish I have ever made with one is an easy pressure cooked beef tongue with ancho chilies. It will fall apart and make the best Street tacos you have ever had.
To cook rice (or any grain) in my IP, I use the "pot in pot" method. Put my rinced rice (semi wholemeal) in a bowl with 1,5 volume of water, and pressure for 12 mn. I put a lid or a plate on the bowl to avoid drops of water in the rice. (The time and amount of water are different according to the grain I cook) Release the steam immediately, and if necessary separate the grains with a fork. It is fluffy and keeps it flavor - I use basmati or tai rice. I quite always use this pot in pot method, because the bowls are easy to clean, and I like to use 2 or 3 jars instead. So I can keep 1 or 2 for later. When cooling, the lid of the jar seals. You can keep it up to 5 to 7 days in the fridge. Sometime I use ramequins with cooking paper inside instead of jars : I can freeze those and take off the ramequin when freezed. You just have to put them back in the same ramequin to heat them. As I am a single 67 old lady and don't want to cook every day, this makes my personal fast food in the freezer 😂 (Sorry for the possible language mistakes, I'm french)
I actually love my instant pot for rice, even for making small portions. I feel a lot of Instant pot rice recipes have too much liquid. When I do a 1:1 ratio that works best. This is best if you like a drier (but fully cooked) rice.
Agreed. I wish they'd found another recipe to follow, as I use close to the Gordon Ramsay method of 1:1.5 rice to water and it produces amazing rice every time in 15mins.
1:1 or just slightly more water is the best ratio for a pressure cooker rice, because in a pressure cooker there's no evaporation. The ratio you use for a normal pot(1.3-1.5 liquid :1 rice) can actually be broken down to 1 rice to 1 liquid, then the 0.3 extra liquid is to account for evaporation in your normal pot while the rice cooks (see American test kitchen‘s What's eating Dan - rice episode for more detailed explanation). When there's no evaporation (pressure cooker or sous vide) the ratio needs to go down so the rice doesn't go mushy, and pretty much all rice will cook with a 1:1 ratio
Yeah, 1:1 and 3 minutes + npr for basmati or jasmine white long grain rice, and no need to wash or soak. You do have to have a minimum of a cup in the standard machine though, as that’s the minimum water level for pressure cooking
Yeah I do usually “under measure” my rice so there is slightly more water. I also use the same method for brown rice, but do around 23 minutes. The instructions say 20-22 minutes, but I find a little bit extra time makes the texture a bit softer and close to the texture of white rice
I am a huge fan of the instant pot. Have been using one for over a year and I was able to get rid of a lot of space taking items crockpot, pots and pans. I use this pot every night. Liked that you guys used it and gave honest opinions.
Iove my instant pot, as a busy person. There's a also a timer function, for those pesky 4 hour slow cooking recipes, or 40 minute pressure cooker recipes. I can set a timer so I have hot stew ready for dinner when I get back from work. I can wake up to a full pot of breakfast congee, eat it, and then store the inner pot in the fridge to eat for the rest of the week.
I do this with water or broth going into the recipe. I also recycle the cans, so I need to rinse them out. It makes it easier to rinse them clean with water for recycling.
I love the electric pressure cooker for making soups and stews. Rice is so much simpler and better on the stove. I haven’t tried making steamed puddings yet though. One thing I found is that to always add hot or boiling water - not cold - as then you have to wait for the pressure cooker to heat the liquid before it can pressurize.
I bought one because I saw it for $70 and thought “why not?” My mom saw it once, used it for something, and has taken it off my hands since. She seems to use it daily. One of the few things I would say is well worth the price especially if you can get it on sale.
@@SortedFood Steak came out wonderfully, with just a stock cube, water and whatever various spices I had in the cupboard. So easy to just shove it all in and let it cook away.
I got an instant pot 3-4 years ago. I started learning how to cook when i got it, and i just cooked my first chicken breasts this year. I used to burn water because i dont have the patience to stand there and jump from one thing to another at the stove and counter, adding this and that at the right times, and my knife skills suck. I bake really well, but cooking is intimidating. I love adding spices ingredients and then washing dishes, or doing other choirs as it cooks.
I got one of these last year and it's wonderful. It's a pressure cooker that's both safe and entirely not fiddly. If it just did that it would be worth it, but it does a LOT more. I use the steam and sous vide function on mine regularly. While it can kind of, sort of mimic a slow cooker, it's not as good as a real slow cooker simply because the heat isn't spread nearly as evenly. I could make a good case for having both available. My favorite things to make are soups and stews. Everything goes in, pressure cook for 30 mins, and an hour later I have the best soup. Something not really emphasized in this video is how high quality these are. The thing is heavy, the inner pot is thick stainless steel. All of the official accessories (and you'll likely pick up some of those) are equally good. Aside from being pretty foolproof, I love that I don't have to check on anything nor does it heat the kitchen up. For 1-2 people, the six quart is the one to get, for more get the eight quart.
@@GarlandFarms It's not necessarily. It's faster and gets most of the way there. An example is corned beef. Yes, you can get pretty good results pressure cooking one, but it will never end up as tender as slow cooking. At least I haven't managed that yet.
My dad bought me one when I moved out on my own, and I’ve loved it since. I’ve had it for about 4 years and I have used it so much. My unexpected thing I love about it is using it to make oatmeal! It makes the perfect texture oatmeal. I measure everything out the night before, wake up, throw everything in there and it cooks while I get ready. Perfectly soft without the sliminess of microwave oatmeal.
recipe for jasmine rice tried several times tested and it works every time I have the 8 quart version IP 3 cups of rice well rinsed and drained ( I use the pot in pot method ,lubricating the pot with coconut oil) place drained rice in the pot ,cover the pot after placing equal amounts of water in that pot , place the instant pot cover on and press the rice selection when done (timer counted down to 00) release steam ,fluff rice and enjoy (I bought the Aozita stacked pots and they work great even allowing you to make two items at the same time)
I fell in love with my pressure cooker. Used it almost daily for a full month. Everything turned out terrific. One of my favorite desserts in the pressure cooker is my mango cheesecake. Turns out great every time. Well worth the money.
We have one and absolutely love it! My favorite dish, so far, is a pork roast seasoned with Greek seasonings. We let it slow roast and made a tzatziki sauce and served it on pita bread. It was amazing! 💜
I was both amused and horrified at the same time. He has basically given his daughter free reign to slurp food from her plate whenever she wants. I can hear the ring of "but Daddy slurps his pudding on Sorted" as a winning argument until she moves away from home... and, there are some things that you just can't unsee, no matter how much you want to...
I love my instant pot. I was a culinary instructor and wish we had them back in the day. With the addition of the air fryer top, it is an essential kitchen gadget.
have used the IP for about a year now - first a 6 qt and added the 3 qt. I absolutely love it. I love to cook and generally don't follow a recipe, but general "principles". The result is always moist, the safety issue is wonderful, the fact that I can prep and start and walk away is also wonderful. I hard boil eggs, make pasta dishes, soups, stews, ribs, roast . . . . with the saute function the flavor development is enhanced. Mine has the yogurt function and I make a gallon every week or so (strain it for greek yogurt). I have used the rice function and need to tweak the ratios some to get really good rice. The steamer is very useful - haven't bothered with the slow cooker. Make bone broth, vegetable broth, etc. set and walk away. Wish I had had one years ago.
I've been watching you guys for years, but I don't know if you guys have ever done a 5 essential cooking tools every kitchen needs vid. Love to see one though!
I absolutely love my instant pot. I use it for soups, pasta, proofing dough, yogurt ( pour ingredients in cold done in 9 1/2 hours) and so much more. I even got my 94 yr old mother using it.
I love my instant pot and it cooks sushi rice perfectly for me, though maybe that’s because I follow guidelines I found online which were rinse the rice a few times as normal and then it’s a 1:1 ratio rice to water, high pressure 4 minutes, natural release 10 minutes. Perfect every time and never mushy. Though you are right it’s tough to make just a small portion of rice.
Many of my friends love instant pot. My hot take: I already have a large & small slow cooker, a rice cooker, a pressure cooker, etc.. They're good quality with all the bells & whistles, and I'm not hurting for space. If I need to replace one or more of those or I were hurting for storage space, I would get one. As it is, it's a good product but not one I need.
as a student who lives in a very small space .... I can say having a sous vide, pressure coocker, a place to saltue things, a incubator for fermentation projects (the yogurt setting), a slow cooker, a steamer and a freaking air fryer if you get the top end model/the air fryer attachement in one device is really freaking nice (especially when I can have it all in my small dormitary room)
@@doc8125Agree- pressure cook, sous vide and air fry are what I use the most. Even if I had space for a separate air fryer I find the IP better than others I've used so it's a no brainer. With all the different options there's plenty for you to try in it of you like to cook. Well worth going for the top end model if you don't want/need a smaller one.
@@jharris1397 one of my favorite uses for it is whole chicken. You first pressure cook the chicken, then use the pressure cooker to crisp the skin up. Easiest way to make whole chicken for a family at home IMO
I've never used the manual's recipes. I always google recipes. I bought a 6 qt and use it for so much! I've made yogurt, chicken and sauce dishes (butter chicken and orange chicken to name two), rice (google the correct ratio), yogurt function to proof bread, mashed potatoes, cheesecake, lava cake, soups, beef and pork tenderloins, and SO MUCH MORE! I even bought a 3 qt for just rice and potato cooking. It is amazing!
I was intimidated by mine at first. Now I love it. Cook chicken breaststroke from frozen and ends up pull apart fork tender. Fallow recipes. The liquid and seasoning will disappear so if it seems like a lot...just do it. Always coupons and sales at Kohl's stores. Good cooking.
I used it religiously as an over the road trucker. Set my meal in it at the start of my day, slow cook 11 hrs and when I shut down I had bombastic chow. Everything from rice and beans to stew, even made some Carne asada burritos.
There's a group on Facebook that has a bunch of truck drivers who have Instant pots in their rigs and are making fabulous meals on the go. Clean up is done in the metal insert as a wash basin.
The InstaPot is a must have for boaters, we love ours. There's a half dozen other varieties, all around similar quality. I would suggest the 6 quart rather than the 8. The larger one is stupidly heavy, and doesn't get you that much. The only reason we went larger was for the air frier lid, totally NOT worth it. The only improvement they could make is easier storage for the cord/plug, as we often cook things up and take the whole pot with us, also why the smaller lighter pot is much more useful.
I make quick chicken stock by tossing in leftover yesterday's roast or rotisserie chicken. Then turn the chicken stock into a quick risotto or soup. So easy.
@@victoriashevlin8587 Toss in all your leftover chicken bones (after stripping the meat off). Cover with water and give it 15 mins or Soup setting if your model has that. After, just strain the bones from the liquid. That's your stock.
Another factor I really enjoy from mine is the 1-pot aspect. For example Searing lamb and onion, then making up the soup... normally in my house that's a skillet and a pot to both contend with in the cleanup later... with the instant pot, I'm just managing the single dish. Granted, that dish takes up a large amount of space in the sink/dishwasher... but not as much as a soup pot and a skillet combined. I've fallen so in love with mine over the years, that I added a second one for large meals or making up multiple food-prep freezer meals in advance.
Bought this for the household for Christmas, rather than getting everyone a box of chocolates. We haven't stopped using it! Honestly it's a game changer, so many recipes online, so many different functions..... and it's made amazing rice for us every time we've tried xD
I’ve been using the IP for years, love it. We make stews, chilli, deserts, oatmeal and rice quite often. We use it to make all our yogurt. The included recipes are not great, there are many good recipes out there for rice dishes, risotto is dead easy in the IP. The sous vide function is great for large cuts of meat.
Several years ago, I saw an electric pressure cooker and thought, "Well, there's one gadget I don't need." The next thing I remember is the Instant Pot box on my doorstep (thanks, Amazon). No idea how that happened, but it was one of the best purchases I ever made.
That clip of Jamie sucking Jell-O shots gave me quite a hit of nostalgia. Can’t believe I’ve been subscribed for 10+ years!! Love how much you’ve all grown, as well as the channel. Fantastic content always 🤗
I believe that is the reason why I had the good fortune of being able to buy my instant pot for only $10 LOL. I came across it at a garage sale, and the woman said she only used it one time but that it overflowed and freaked her out, so she was too scared to keep using it because it seemed to “complicated.“ It looked in perfect condition to me, and it has worked just fine. 😁
I cook brown rice all the time in my Instant Pot and it comes out great. Equal volume water and rice, high pressure for 15 minutes, natural release for 5, fluff with fork and eat.
I think we don’t need to mention the brand as I think the electronics are the same in most pressure cookers. My Tefal also makes perfect brown rice with an equal volumes of rice and water. I am sure the rice failed in this cook off as there was way too much water.
When releasing the pressure valve, I use a pair of tongs to push the float valve to the side. I can tell you the burns from the steam *HURT*. Please be careful!
@@karysmuh I wouldn't do that, if you put a cloth or towel over the vent it will scatter the steam everywhere. my pressure cooker has a similar knob, you can see which way the steam will go, just keep your hand out of the way when you open the valve. With these, don't put anything directly over the valve and you will be fine, with mine, I aim the valve at the back of the cooker, no gloves, no bits of towel or cloth to scald me, just point it away from me and my fingers, never hurt myself at all with it.
The newer model, the Duo Evo Plus, has separated the vent and the switch and it’s much safer. The other nice new feature is that the included pot has handles so it’s easier to lift out and doesn’t spin when you stir it.
I picked up an Instant Pot a while back and I absolutely love it. I used it a couple of times a week. Mine is a newer version that I don't have to turn the vent on top. It does all that for you. It has push button pressure release. I was confused with the rice results. I fix rice in mine all the time and I've never had it turn out like that. It's always nearly perfect. Also I don't use the guide that came with it. I hunt down recipes online instead.
This is the first I've looked at the comments section in any Sorted video, and I am so impressed with how interactive you guys are with your audience! This is by far becoming one of my favorite channels. I learn something from every one of your videos and wanted to let you know that I appreciate everything you guys do, and with the year all of us have had, your channel has been a welcome break from my struggles.
Just bought one. It seems rice needs significantly less water and longer “keep warm”. Pressure cooking is really where this equip shines. Stews and bolognese sauce in about 45 min total prep/cook time. Imagine if you wanted to make a lasagne same day? Pretty nice. Great news is i got 8qt Duo for $56 because it was an open box, bingo!! But they are about $100 normally. Once i tweek the rice recipe im hoping to improve the texture. I made a chicken and rice recipe and the long grain rice was close to mush. The one gentleman made a great point about safety. Even for steaming. You set it and walk away. Cant do that on the stove. Tim from Chicago.
My instant pot is everything while I’m at school! It decreases the amount of pots I need (which as a uni student is everything) and I can still cook if my roommates are cooking because I don’t need the stove :)
Watching again after seeing it when released. For rice use an insert, I prefer silicone, and put the rice in that with whatever liquid you want to use. Put 2 cups of water in the bottom of the pot, the soaked rice with the liquid in the insert. I usually make 1 cup of uncooked rice at a time using this method. Works great for Saffron rice.
Rice is a bit tricky in the instapot compared to a regular rice cooker, but after a few tries you’ll figure out the right water levels and it works out fine. The slow cook and rice cook feature on it work well
The issue they ran into was soaking it first, I have yet to do basmati but basic white rice is fine to just rinse it three times like regular rice and then chuck it in with equal parts rice to water
Totally agree the default water amounts are too much, makes great rice with about 1 to 1 ratios of rice to water, although you do lise a bit stuck to the bottom of pot so making less than 2 portions of rice not realistic.
05:08 To be clear, it took more than 30 minutes to cook your lamb recipe. Yes you set the timer for 30 minutes on the instant pot, but people always gloss over the fact that it takes approximately 15 or 20 minutes for the instant pot to get up to pressure *BEFORE* it starts to cook and that timer begins going down, so that extra time needs to be added to your total cooking time!
@@PersonWithStupid37 I’m so sorry to hear that! I got my instant pot recently and my own personal letdown was the fact that apparently it wasn’t just me that had a difficult time making rice in it that didn’t come out sticky/dry/overcooked. Apparently this machine is just simply not suited to make rice from the endless of comments I have read about this. I really hoped that it would be a substitute for a rice cooker(I don’t own one), but I guess not, and I am back to using the stove top. I am a vegetarian, so I eat rice a lot, and I am making a rice dish tonight in fact. It just bums me out. I really, _REALLY_ do not want to buy another huge kitchen gadget for my tiny apartment to make rice, but I have a difficult time making it to come out well no matter how I cook it! : /
@@anti-ethniccleansing465 I have cooked rice once, following the instructions and it came it perfect, it's like cooking pasta except you can't stir or take the top off
@@drumboarder1 I actually did a bunch of research and found a RUclips channel which did a lot of testing and figured out a perfect technique for making white rice. It worked the very first time I tried it. I was over the moon happy about it, because it took a long time to track down the working method. I don’t know how you got yours to work following the instant pot instructions, but that shit did not work for me at all! It came out sticky and dry, and one the main reasons is that the instant pot puts on “keep warm” after the cooking process is done, and you have to make sure that you do not have that set. There is a few other minor things too, but that was a key factor. The IP recipe doesn’t mention that “keep warm” setting whatsoever. And it is it like cooking pasta at all, so I’m not sure why you say that.
@@anti-ethniccleansing465 sorry I should have specified it was just on the stove but there's another commenter here that apparently loves making rice in their pressure cooker, maybe you could hit them up
I just love Jamie. We've had the Crock Pot brand Instapot since this video came out, and we absolutely love it. Chicken perfectly moist in 15 minutes. Sear and cook in the same pot and, as Jamie says, the sides are so high there's no splatter all over the kitchen. We've not made many desserts, but it makes perfect stews and soups, roasts, meats for pastas, salads, etc., when you can't buy a rotisserie chicken at the store (ugh, Norway) but need something super quick and easy... We strongly recommend getting one, especially if you have a small kitchen and need a multi-use appliance.
I got the 8 quart Instant Pot Duo Crisp plus air fryer For $109 with free delivery. I was so happy with the price I also bought a Presto deep fryer. I hate to cook and so far all I've made in it are spare ribs but I used my oven to caramelize the BBQ sauce even though I could have used the air fried. I have lots of things I rarely use. I'm thinking about a Gimelli 1560 degree electric steak cooker at $379. It works indoors so I can use it year round.
Need a show using things like Bisto, Birds Custard, frozen foods and such. Things from the everyday stores average person has. Would be a big help to many during these lockdowns.
Canadian early adopter of Instant Pot ( fall 2014, 8qt Duo model, CAD$89, ~£52.) Use it in hot months to avoid turning on the oven. Use it in cold months for broth, soups, stews, braises. Never use it for rice. Sometimes it might sit for a string of weeks without being used but I always go back to it. One thing not covered - you can't make anything very thick that might stick to the bottom as it has a safety shut off to sense if something starts to burn. Their (and my) recommendation in this case is to cook "pot-in-Pot". Use a stainless steel bowl for your porridge or other claggy creations.
Ben: Let's do another one that you haven't seen for a decade or two.... Creme Caramel. Me, a Filipina that eats leche flan every other week: 👁👄👁.... yep, sure. Those two are different enough.
I second someone else's suggestion to offer more one-pot style instant pot meal ideas! I need to start eating better and using my instant pot more often. Everything I have used it for has turned out wonderfully (soups, African chicken stew, traditional stew, chili, etc.) and tastes like it cooked for hours, but I admittedly haven't branched out too much yet and could use more inspiration. That lamb stew looked amazing with unique flavors...I might try it with a different protein instead.
I love my instant pot duo (has baking, dehydrating, and airfrying along with the original functions). It has saved so much room in my cabinets. No deep fryer, slow cooker, or pressure cooker taking up a ton of space. I agree with you when you mention the safety of the product when it comes to pressure cooking. The air fryer works great as well for small batches of food. Haven't tried to bake anything in it yet.
I had an old pressure cooker that had lost the shape on the lid and needed replacing. Buying an instant pot was a natural choice and we use it every week.
I love mine and I can go weeks where it’s the only thing I use to cook. It slow cooks well, it makes yogurt really well, and it makes the easiest peel cooked eggs. I made the best cheesecake I’ve ever made in it and the best bbq ribs. It’s champion, in my books.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
One thing not mentioned that I have observed: electrical cost. I was a chef for 25 years. In my home I have an electric oven (gas is NOT an option where I live). For things such as slow braising, or other such long cook time oven recipes; the instapot is better. Not because it does it better than the oven, but because it actually saves me on my electric bill. I have compared my bills doing it one way and the other. There is a real visible usage spike on the day when I use my oven. When using the instapot, it is much lower.
Other than that I agree with Ben. It is the safest pressure cooker I have ever used. The fact it can do other things is just a bonus (a good one though). That said, not a fan of it's rice cooking ability (still prefer a stovetop personally).
You can also cook the rice by steaming it in a bowl in the pressure cooker
I live in Japan and my oven just does not have the capability to cook long and slow. I am slowly learning to do more and more in it.
As a Caribbean chef, I concur! 👍🏽👍🏽
@@Always_wandering I hope it's not one of those toaster ovens. They aren't even ovens.
Other than commercial ovens, Japan just can't do ovens well at all.
Agreed on the rice, stove top tends to be fluffier and not as soft and mushy.
Ben talking about flan in a pressure cooker: "That can't possibly work"
My mom cooking flan for decades now in an old pressure cooker (no electronics at all): "How many flans you said? cream cheese, lemon, coffee or walnut flavoured?"
Can I be friends with your mom pls?
@@SortedFood Ben already is, and I heard he benefits from it a lot or something like that.
I've had an Instant Pot for a little over two years now, and I love it. I'm 90 years old, with decades of cooking behind me, and this little pot has me wishing I'd had it long long ago. Besides doing a lot of my cooking, it makes wonderful yogurt. I enjoyed your video, but I would take issue with your method of cooking rice. Why soak it first? Rinse it well, dump it in the pot, and add water, 1 cup for 1 cup-- perfect rice every time.
Exactly, I wonder why the recipe ask them to soak the rice, it's terrible to soak basmati rice in this pot.
I do almost the same thing. But I cook for 3 mins on high pressure with 1 cup to 1 cup then turn it off and let it natural release for 10 mins. Then release the rest of the pressure. I feel like any time I have made rice in the instant pot if I follow their directions it was always kinda bad rice. I normally google to other people and how they cook it if I'm trying a different type of rice.
@@angelsenvy2282 If you are using Japanese rice thoroughly wash then cook for 6 minutes with a 1:1 ratio of rice to water. Add 1 minute for every 1000 metres above sea level. Leave to release naturally.
@@angelsenvy2282 I do not soak my rice, i dont like it like that. I rinse til water is clear, usually 2-3 times. this stops it from being stickier. If you want it more sticky you can just chuck it in. literally all my asian friends own this cooker lol if that helps you
Now this is a reply I believe. Thanks Frances.
As a nurse i can say it is a game changer for me. I used to feed my family food i made on my days off after prepping for a few hours. Now i can get home from work, throw in a pound of frozen ground beef, get a shower without a care, and serve dinner about 30 minutes later (i have the 1st gen instant pot duo for a couple of years)
So dinner is cooked ground beef?
I’m thinking of buying one, do you have the 6qrtz or 8? Thank you
@@TawdryTempest Obviously not, don't be dense.
@@deboradiazdiestra2200 I have a 6qt and mostly serve 1 - 2 people. If you have kids / extra people to feed, go for the 8.
@@kevinm5898 yeah but she's making it sound so easy but in reality you still have to wash and prep vegetables etc
I have been binge watching Sorted for sooo long.... trust me, it’s better than Netflix!! Love you guys!!
How kind - thank you!
Sorted and chill??
@@dr.chungusphd108 😂
I did that during the first lockdown! Gotta agree, better than Netflix
Much better than Netflix
We are full time RV couple travelling around the USA and Canada. been on the road for 5 years. The Instant Pot was our first purchase, it gets used at least 3 times a week and sometimes 5. It makes life so easy, in an hour I can cook a whole beef stew, 20 minutes a lamb curry, 50 minuets Osso Buco, 35 minutes Somerset pork, etc etc etc. Wouldn't be without it.
A series about Ben making obscure/older recipes that are interesting and documenting the process from start to finish would be kinda fun. Just my two cents.
That idea rocks
Please please yes
Tip: don’t put the lid down on the counter, the little knobs fit in the handle and the lid will sit vertical on the pot side.
Thank you for the info :D
Also worth remembering if u can't store with the lid vertical then stick the lid upside down once it's cold.
@@mnonie89 I store the lid upside down. I put the lid in the handle when I’m cooking with it or scooping food to serve.
mind blown never knew this thanks!
That works on only some models. You can't do it with the cheaper models like the Lux.
I have bought my wife the 6qt size and we used it so much but needed a little bit more quantity for big family meals sometimes, so I bought her a different brand of an 8qt size. They actually both do a few different things from each other and the safety aspect of it is comforting. I’m an at home dad and do most of the cooking now (I’m disabled) and these really help pull off some big quality meals without pushing the limits of my abilities.
I'm going to hazard a guess that you mean the Ninja foodie
@@JimAtHome I don't get it. Why do you think that? The Instant Pot comes in 6qt and 8qt...
Thanks for posting this - I'm disabled too and just got one.
@@colin101981disabled club! I have autism☺️
Same here disabled at home dad these little gadgets go a long way.
Awww, Jamie's growing up. What once took only one slurp, now takes two. Bless.
Had to take time for another breath; diminished lung capacity, me thinks.
Y'all Be Safe!
To be fair, I think this one was a lot bigger
He didn't finish the first either so it's the same lmao
I'm paying for the most important thing in my house, safety. Barry Taylor 2021. The guy who always leaves the hobs on.
He may be reforming now that he's a parent.
He must have magical hobs at home that turn themselves off 😂
@@juleswings_it7145 my "hobs" turn off if a pan isn't sitting on them. Automatically in a few seconds. It is magic... or just induction
@@janmay3901 Now that really is magic! 😁
This has a timer so no need to worry about leaving the hob on.
I have the same instant pot and I cook basmati rice all the time. I do not soak the rice and I use a ratio of 1:1 rice to water. Cook on manual high pressure for 4 mins and natural release (not keep warm) for 10 mins and then quick release the rest and it is perfect rice, separate grains and fluffy. I love mine and couldn't live without it now
Well, we clearly need a video of Ben cooking old english dishes no one has had in a couple decades
I would watch that.
Sortedfood/Tasting History collab would be superb.
Not just English (incl. Rest of the British Isles) some big classics and retro things from elsewhere too. "Ye Ole Skool with Ebbers"
Boiled Beef - but in an instant pot!
Yes!
Ben losing it over the rice was probably the most "dad" thing I've seen on this show. And that includes Jamie's jokes.
Well don't forget, he does have his son, Tyrone!
I've had mine for over 3 years, and I still use it at least once a week. It's a marvelous device - I use it for soups, stews, making stock, chili, and loads of other things, but never rice (I have a rice cooker for that). Worth every penny in my book - I cannot recommend it highly enough. Bravo for doing this review, guys - you nailed it!
Ongoing petition for a Soup and Bread episode (either Ultimate Battle, Chef v. Normal or Pass It On).
FYI a Canadian invention, and the story is actually heart warming story of a guy being let go from his job and want a better way to make food for his family while his wife was at work.
I'm Instant Pot royalty. My husband's cousin's cousin (so clearly a close personal relative I've never met and who's never heard of me) is the inventor of the Instant Pot! :)
Oh wow I didn’t know that. Presume the man would never want for a job anymore now that Instant Pot has taken off
Of course it's heartwarming...that's what you Canadians do. ❤️ Sitting here in the US wishing we were a little more like you. :)
@@aymiewalshe982 trust me our Canadian hearts are with you, our closest ally and this turbulent time shall pass. One thing guaranteed is that America always stands up and always perseveres. :)
What I notice is that Canada has always been where a lot of creativity comes from, America doesn't seem to do well precisely because of the lots of corporations and court systems that shanks anyone getting a opportunity.
If you came up with something, chances are some corporation patented all those ideas by taking em from other people and ripping them off ages ago, then not implementing them to deny competition?
I bought my Instant Pot when I lived in a really crummy apartment with a broken stove. I got tired of always trying to find meals I could cook in a microwave, so I got this. It helped me immensely and I use it all the time now, even though I have since moved apartments. Love this episode!
love mine, use it so much. A favorite is steamed whole eggs: use the trivet it comes with and lay your eggs on it. In the 6 quart you can fit the whole dozen (for the week) and the shells come off easily. Also want to add for anyone who can't stand for long periods of time (disabled, elderly, had surgery etc) or is a busy parent of young kids, it's amazing. The fact that you can dump ingredients in, set it and walk away knowing it will turn itself off and naturally pressure release if you forget about it, I feel makes it worth the money.
Your right about all your points. Great when you forgot to thaw some meats. Chicken beast frozen and your set.
That is exactly why I picked my instant pot up, because I am disabled from a disastrous failed back surgery and cannot stand up very long to cook in the kitchen!
For people with disabilities or health issues this can be a great alternative to cooking. This is the difference between eating unhealthy convience foods and health fresh food. Especially great for those with low energy or chronic pain. The safety of not having to mind a burner is very comforting.
Absolutely. Everything you said. I usually do 12-18 at a time. (I find with 18 I actually need to cook under pressure a minute less than with 12!)
As an Londoner that has lived abroad for 20yrs, it warms my heart everytime the lads say 'Cheers'. It's a great way of toasting friendship.
I have had one for about 10 months, and don't know how I would get on without it now. I probably cook 3 or 4 dinners a week with it, and barely ever use the stove-top or oven anymore. I love it.
Hey! For rice in the instant pot, I go 1:1 with rice and water, 3 minutes on high pressure, then 10 minutes before release. Works for 1 cup rice and water, and I've done 3 with equal success as well. It may not be any faster but I don't need an extra appliance for it.
Ben probably had the time of his life researching and experimenting with the InstantPot
Ok, now I am picturing Ben giving himself pat on back when his efforts turned right, giving a thoughtful look when he failed and giggling when something silly happened
Wish he had done that with the rice because the suggested recipe is garbage.
@LHC How do you do the Jasmine Rice, please? That's the rice is generally cook so I'd love to try it in the instant pot!
And got paid a ton for the AD
Howdy from Texas.
As a former chef and chef instructor at a small but exclusive cooking school. I have owned my Instant Pot for over four years now and I use it usually twice a week. I love how tender it cooks various meats especially the traditionally tougher cuts. And now that I'm retired and living on a tight budget. Buying the cheaper cuts of beef especially, saves me a lot of money and because of my Instant Pot I can easily Cook those cuts and make them as tender and full of flavor as a prime cut would be.
It's also invaluable for making homemade soups and stews. I haven't had to buy a single can of soup since I purchased my Instant Pot. Making homemade soups is so easy and hassle free now, not to mention tastes a hundred times better than canned soups. It's really a no brainer. And I really enjoy my pinto beans and cornbread, a classic southern pairing. And since the dried beans are so much cheaper than canned beans. And because my Instant Pot can cook them so much faster and without any fuss from me. Why not ?
FYI, adding just a little instant coffee powder to your pinto beans really brings out their flavors more.
Couldn’t imagine being without an instant pot now after having one for years.
Another alternative way of cooking rice is “pot in pot” fill the instant pot to at least the minimum fill line with water then put rice and water in a glass bowl 1:1 put the the bowl on a trivet in the instant pot. The water in the bottom fills the chamber with steam to pressure, the water in the bowl is absorbed into the rice. Because rice is not in contact with the bottom of the pot you don’t get that uneven cooking.
Exactly how I do it! Always good results.
Never tried that, will when I finally either get my old one, or get a new one. Will see when I get to my family's storage unit. Thank you for the tip!
Yes! I got those little silver stacking bowls for the IP with the lifting handle and I make my rice in one of those bowls. Its always perfect! I started doing other dry grains in there too and they also work, like grits and flavored noodle packets.
You know you've been bingeing too many Sorted videos when you recognise the pudding basin from a pretentious ingredients video.
noticed it too.
I have a problem.
So NOT just me.
Escala Phobia lol so glad to know I wasn't alone in that.
I knew I had seen it before, I just couldn't place where !!
Oh so glad the rest of you spotted that
I have had my instant pot for 7 years. It’s one of the best purchases I ever made. I made seafood stalk and lobster bisque in it yesterday it was amazing. As to the rice it takes practice to get it right but once you so it’s so much faster . Great video as always guys
this would be so good for students in accomodation that doesn't have a kitchen, you just plug it in and you can make so much stuff in it
Most students in the UK, where these guys are based do have a kitchen. But lots of times in student accommodation you are not allowed hot devices that are left unattended (so not allowed hot plates, slow cookers etc) so this probably wouldn't be allowed in halls
@@Stettafire I'm not sure where your referring to but thankfully in most midwestern universities you're allowed one or two plug in appliances like this as long as they're enclosed! My friend has an instapot and her roommate a toaster oven since they're closed and auto stop!
My uni in the US doesn't allow any kind of kitchen devices in the residence halls. I've managed to have an electric kettle for tea which has been a lifesaver
Don't all students just eat take aways?
@@toforgetisagem8797 ugh I wish. It's too expensive 🤷
As a new Mom that burned a lot of dishes while tending to the baby, this is a LIFE SAVER. I love the fact that I can program it and walk away and not worry about it burning. The keep warm function helps to warm up the meal without babysitting it. It makes an awesome biryani !. Try it. 5 stars from me !
Hello, can you share the method for your biryani? My life would be complete if I could do it in the instant pot! 😭
Bone broth from the pressure cooker is a game changer, done sooo quick and tastes amazing 😊
Yeah, my favorite move is the 4 meal rotisserie chicken. $7 or so, at max, for a precooked chicken from the market and some basic vegetables (carrots, onions, celery, etc) on my way in from work. Meal 1, obviously easy. Leftover chicken is then peeled off, while the carcass is cooked down to make stock. From the remaining chicken bits, and the stock, easily 3 more meals of soups or dumplings. In our inflation era, that much food from such a small amount of investment... but still enjoying a wide variety of flavors... easily makes the machine pay for itself.
Yes, I could do all of that without it... but given the time investment needed and the mess you'd end up with (like a steamed up house for 10 hours while bone stock simmers and reduces)... I probably wouldn't.
I'm really happy that you guys took a look at this, because I remember messaging you about those instant pots/thermomixes. It shows that you really do care what your viewers want to see. Yes, I've been using a similar product for over a year now and I'm saving to buy a theromix, which is an instant pot x10 + a built-in cookbook.
I would like very much to see more one-pot style meals for this device.
Or just more one pot meals regardless of the cooking method.
Best dish I have ever made with one is an easy pressure cooked beef tongue with ancho chilies. It will fall apart and make the best Street tacos you have ever had.
Yes please!
As someone who owns and loves his Instant Pot, I would love to see more recipes for it from these guys.
You can cook multiple things at once. There is a technique called pot-in-pot where you can cook a curry and steam the rice for it at the same time.
To cook rice (or any grain) in my IP, I use the "pot in pot" method.
Put my rinced rice (semi wholemeal) in a bowl with 1,5 volume of water, and pressure for 12 mn. I put a lid or a plate on the bowl to avoid drops of water in the rice. (The time and amount of water are different according to the grain I cook)
Release the steam immediately, and if necessary separate the grains with a fork.
It is fluffy and keeps it flavor - I use basmati or tai rice.
I quite always use this pot in pot method, because the bowls are easy to clean, and I like to use 2 or 3 jars instead. So I can keep 1 or 2 for later.
When cooling, the lid of the jar seals. You can keep it up to 5 to 7 days in the fridge.
Sometime I use ramequins with cooking paper inside instead of jars : I can freeze those and take off the ramequin when freezed.
You just have to put them back in the same ramequin to heat them.
As I am a single 67 old lady and don't want to cook every day, this makes my personal fast food in the freezer 😂
(Sorry for the possible language mistakes, I'm french)
Safety is the most important thing in the house of the lad who leaves the hobs on. 😂
If he uses this, then he doesn't have to turn on a hob. Make sense to me.
@@BubblyBrainiac That's actually a genius application.
I actually love my instant pot for rice, even for making small portions. I feel a lot of Instant pot rice recipes have too much liquid. When I do a 1:1 ratio that works best. This is best if you like a drier (but fully cooked) rice.
Agreed. I wish they'd found another recipe to follow, as I use close to the Gordon Ramsay method of 1:1.5 rice to water and it produces amazing rice every time in 15mins.
1:1 or just slightly more water is the best ratio for a pressure cooker rice, because in a pressure cooker there's no evaporation. The ratio you use for a normal pot(1.3-1.5 liquid :1 rice) can actually be broken down to 1 rice to 1 liquid, then the 0.3 extra liquid is to account for evaporation in your normal pot while the rice cooks (see American test kitchen‘s What's eating Dan - rice episode for more detailed explanation). When there's no evaporation (pressure cooker or sous vide) the ratio needs to go down so the rice doesn't go mushy, and pretty much all rice will cook with a 1:1 ratio
Yeah, 1:1 and 3 minutes + npr for basmati or jasmine white long grain rice, and no need to wash or soak. You do have to have a minimum of a cup in the standard machine though, as that’s the minimum water level for pressure cooking
Yeah I do usually “under measure” my rice so there is slightly more water. I also use the same method for brown rice, but do around 23 minutes. The instructions say 20-22 minutes, but I find a little bit extra time makes the texture a bit softer and close to the texture of white rice
I use my instant pot for rice all the time. I use 1:1.5 ratio as well. I have even made Thai coconut rice and it come out perfect.
I am a huge fan of the instant pot. Have been using one for over a year and I was able to get rid of a lot of space taking items crockpot, pots and pans. I use this pot every night. Liked that you guys used it and gave honest opinions.
Iove my instant pot, as a busy person. There's a also a timer function, for those pesky 4 hour slow cooking recipes, or 40 minute pressure cooker recipes. I can set a timer so I have hot stew ready for dinner when I get back from work. I can wake up to a full pot of breakfast congee, eat it, and then store the inner pot in the fridge to eat for the rest of the week.
2:09 THE WATER GOES IN THE TIN to wash out any leftover tomato. Good grief, guys.
I had the same thought!
It makes little to no difference. Good grief.
I do this with water or broth going into the recipe. I also recycle the cans, so I need to rinse them out. It makes it easier to rinse them clean with water for recycling.
@@bd80247
It’s called not being wasteful and getting the most out of the can as possible.
@@TrippingtheBrightFantastic
Yep!
I love the electric pressure cooker for making soups and stews. Rice is so much simpler and better on the stove. I haven’t tried making steamed puddings yet though. One thing I found is that to always add hot or boiling water - not cold - as then you have to wait for the pressure cooker to heat the liquid before it can pressurize.
Nice tip! Thanks for sharing.
Yep, you can also put it on saute as you assemble ingredients to get it up to pressure quicker
I bought one because I saw it for $70 and thought “why not?” My mom saw it once, used it for something, and has taken it off my hands since. She seems to use it daily. One of the few things I would say is well worth the price especially if you can get it on sale.
I was given one of these for Christmas actually, I’ve adored it so far!
Excited to try some of these ideas!
Nice! What's your favourite recipe so far?
@@SortedFood Steak came out wonderfully, with just a stock cube, water and whatever various spices I had in the cupboard. So easy to just shove it all in and let it cook away.
DO us a favour let the steam pass before opening the lid or its like a bomb and might explode.
@@kulkarniprabhanjan Yeah…
@@Azeria Nice!
I got an instant pot 3-4 years ago. I started learning how to cook when i got it, and i just cooked my first chicken breasts this year. I used to burn water because i dont have the patience to stand there and jump from one thing to another at the stove and counter, adding this and that at the right times, and my knife skills suck. I bake really well, but cooking is intimidating. I love adding spices ingredients and then washing dishes, or doing other choirs as it cooks.
Almost every great RUclips channel has been in a scandal with other famous people but sorted has done it with rice and a country.
At least Jamie got the full experience with all the death threats and stuff
In all fairness, he made a paella burrito.
I mean, i think paella burrito sounds great, his only real mistake was not refering to it as "fusion food" which it very much is lol
Jamie: "You shouldn't play with your food"
3 minutes later flan disappears in 2 slurps
I wonder if he'd put up with that from one of his own kids.
@@rhodaramirez5458 he has probably already taught them lol
I got one of these last year and it's wonderful. It's a pressure cooker that's both safe and entirely not fiddly. If it just did that it would be worth it, but it does a LOT more. I use the steam and sous vide function on mine regularly. While it can kind of, sort of mimic a slow cooker, it's not as good as a real slow cooker simply because the heat isn't spread nearly as evenly. I could make a good case for having both available. My favorite things to make are soups and stews. Everything goes in, pressure cook for 30 mins, and an hour later I have the best soup. Something not really emphasized in this video is how high quality these are. The thing is heavy, the inner pot is thick stainless steel. All of the official accessories (and you'll likely pick up some of those) are equally good. Aside from being pretty foolproof, I love that I don't have to check on anything nor does it heat the kitchen up. For 1-2 people, the six quart is the one to get, for more get the eight quart.
Seems like pressure cooking would always be better than slow cooking.
@@GarlandFarms It's not necessarily. It's faster and gets most of the way there. An example is corned beef. Yes, you can get pretty good results pressure cooking one, but it will never end up as tender as slow cooking. At least I haven't managed that yet.
My dad bought me one when I moved out on my own, and I’ve loved it since. I’ve had it for about 4 years and I have used it so much. My unexpected thing I love about it is using it to make oatmeal! It makes the perfect texture oatmeal. I measure everything out the night before, wake up, throw everything in there and it cooks while I get ready. Perfectly soft without the sliminess of microwave oatmeal.
3:23, I find it "magnificent" that you reused the dish that the pretentious Christmas pudding came in :)
recipe for jasmine rice tried several times tested and it works every time I have the 8 quart version IP
3 cups of rice well rinsed and drained ( I use the pot in pot method ,lubricating the pot with coconut oil) place drained rice in the pot ,cover the pot after placing equal amounts of water in that pot , place the instant pot cover on and press the rice selection when done (timer counted down to 00) release steam ,fluff rice and enjoy (I bought the Aozita stacked pots and they work great even allowing you to make two items at the same time)
I fell in love with my pressure cooker. Used it almost daily for a full month. Everything turned out terrific. One of my favorite desserts in the pressure cooker is my mango cheesecake. Turns out great every time. Well worth the money.
I just can’t when that spatula gets tossed across the screen. 😂
We have one and absolutely love it! My favorite dish, so far, is a pork roast seasoned with Greek seasonings. We let it slow roast and made a tzatziki sauce and served it on pita bread. It was amazing! 💜
Jamie’s dedication to slurping away at the creme caramel until it was finished was the best thing I’ve seen on RUclips in forever.
I was both amused and horrified at the same time. He has basically given his daughter free reign to slurp food from her plate whenever she wants. I can hear the ring of "but Daddy slurps his pudding on Sorted" as a winning argument until she moves away from home... and, there are some things that you just can't unsee, no matter how much you want to...
Sorry, but, even as a Yank, I find some of Jamie's behavior crass; though some find it humorous.
Y'all Be Safe!
@@raymondschneider5217 Ugh, get over it.
I'm going to do this at the next fancy restaurant I go to... XD
I read this before I saw the video and I was NOT disappointed 😂
I bought mine several years ago, and still use it almost every day, and the rice is better if you don't use the 'official' recipes.
How do you make it better?
@@birdiekay686 equal parts rice to water by volume.
@@ballentphoto Thank you! I'll give that a shot
or do it like other pressure cooker cook books have read for decades.. put the rice in a bowl instead of directly in the pot and steam it.
@@birdiekay686 I've found 1.25 cups water to 215g dried rice ratio is best, 6 minutes for basmati rice and like 5 minutes for white
How did I not watch this earlier, pissy Ben is hilarious 😂😂
"Want a spatula? *Flings one at Barry* " lmaoo
Jamie: slurping the flan. Me: trying to desperately laugh and cringe away at the same time squealing "that noise! That noise!"
I love my instant pot. I was a culinary instructor and wish we had them back in the day. With the addition of the air fryer top, it is an essential kitchen gadget.
there's an air fryer top?? Woah. Do you think that's better than just a convection toaster oven?
@@deprofundis3293
I haven’t heard good things about it in reviews.
have used the IP for about a year now - first a 6 qt and added the 3 qt. I absolutely love it. I love to cook and generally don't follow a recipe, but general "principles". The result is always moist, the safety issue is wonderful, the fact that I can prep and start and walk away is also wonderful. I hard boil eggs, make pasta dishes, soups, stews, ribs, roast . . . . with the saute function the flavor development is enhanced. Mine has the yogurt function and I make a gallon every week or so (strain it for greek yogurt). I have used the rice function and need to tweak the ratios some to get really good rice. The steamer is very useful - haven't bothered with the slow cooker. Make bone broth, vegetable broth, etc. set and walk away. Wish I had had one years ago.
I've been watching you guys for years, but I don't know if you guys have ever done a 5 essential cooking tools every kitchen needs vid. Love to see one though!
"A sliced clove of garlic"
*only puts in one clove*
What is this madness?
Barry needs more garlic too.
Turned off the video in disgust after that
I didn't think using one clove of garlic was even possible, you mean that's a thing. Baffled.
✨flavour✨
They must have misread "bulb"
I absolutely love my instant pot. I use it for soups, pasta, proofing dough, yogurt ( pour ingredients in cold done in 9 1/2 hours) and so much more. I even got my 94 yr old mother using it.
I love my instant pot and it cooks sushi rice perfectly for me, though maybe that’s because I follow guidelines I found online which were rinse the rice a few times as normal and then it’s a 1:1 ratio rice to water, high pressure 4 minutes, natural release 10 minutes. Perfect every time and never mushy. Though you are right it’s tough to make just a small portion of rice.
Also after pressure has built i give pot a swirl lightly to move rice around inside. Distributes liquid through rice so not clumpy.
Its easy if you use the pot in pot method, I cook 50 grams at a time as i'm single, its no problem.
I've seen short grain instructions with 2/3 and another with 3/4 of water and 2 min high pressure then 10 min natural release.
@@samim6809
That doesn’t make any sense… If you do that, you are releasing all the pressure that you just spent time building up in your instant pot.
@@anti-ethniccleansing465 I swirl the WHOLE pot without opening it. The pressure isn't released. Just mixes to dispurse evenly before cooking.
Many of my friends love instant pot. My hot take: I already have a large & small slow cooker, a rice cooker, a pressure cooker, etc.. They're good quality with all the bells & whistles, and I'm not hurting for space. If I need to replace one or more of those or I were hurting for storage space, I would get one. As it is, it's a good product but not one I need.
That's what I thought until I got one for Christmas. It has practically replaced my two crock pots.
Basically because I have one i probably won't get another similar device
as a student who lives in a very small space .... I can say having a sous vide, pressure coocker, a place to saltue things, a incubator for fermentation projects (the yogurt setting), a slow cooker, a steamer and a freaking air fryer if you get the top end model/the air fryer attachement in one device is really freaking nice (especially when I can have it all in my small dormitary room)
@@doc8125Agree- pressure cook, sous vide and air fry are what I use the most. Even if I had space for a separate air fryer I find the IP better than others I've used so it's a no brainer. With all the different options there's plenty for you to try in it of you like to cook. Well worth going for the top end model if you don't want/need a smaller one.
@@jharris1397 one of my favorite uses for it is whole chicken. You first pressure cook the chicken, then use the pressure cooker to crisp the skin up. Easiest way to make whole chicken for a family at home IMO
I've never used the manual's recipes. I always google recipes. I bought a 6 qt and use it for so much! I've made yogurt, chicken and sauce dishes (butter chicken and orange chicken to name two), rice (google the correct ratio), yogurt function to proof bread, mashed potatoes, cheesecake, lava cake, soups, beef and pork tenderloins, and SO MUCH MORE! I even bought a 3 qt for just rice and potato cooking. It is amazing!
As a trucker in the USA this was an really interesting episode. I would love to see more episodes like this.
I was intimidated by mine at first. Now I love it. Cook chicken breaststroke from frozen and ends up pull apart fork tender. Fallow recipes. The liquid and seasoning will disappear so if it seems like a lot...just do it. Always coupons and sales at Kohl's stores. Good cooking.
I used it religiously as an over the road trucker. Set my meal in it at the start of my day, slow cook 11 hrs and when I shut down I had bombastic chow. Everything from rice and beans to stew, even made some Carne asada burritos.
There's a group on Facebook that has a bunch of truck drivers who have Instant pots in their rigs and are making fabulous meals on the go. Clean up is done in the metal insert as a wash basin.
Jaime sucking up that creme caramel is the best thing ive seen in a long while😂😂😂
agreed, thought he got it up his nose a bit!
The InstaPot is a must have for boaters, we love ours. There's a half dozen other varieties, all around similar quality. I would suggest the 6 quart rather than the 8. The larger one is stupidly heavy, and doesn't get you that much. The only reason we went larger was for the air frier lid, totally NOT worth it. The only improvement they could make is easier storage for the cord/plug, as we often cook things up and take the whole pot with us, also why the smaller lighter pot is much more useful.
Got the notification while freaking out about university and literally started tearing up.
Finally. My dose of serotonin 😭
Don't panic! Everything will be OK :)
Been there. After a few breakdowns, you'll be desensitized. It gets better tho. You got this ❤️
Uni is a bastard this year dude, but trust me, you'll manage well!
Big hugs! You got this, everything is figureoutable.
@@robbiepaterson4535 Uni has always been a big-a.. bastard to people, but COVID-19 has decided to join in. 💔 You got this, guys! 💪🏻
for making soup stock quickly, instantpot is magic.
Agreed. I make beef stock, and veg stock weekly, which is always cheaper than what I can buy in market. CHEERS!
I make quick chicken stock by tossing in leftover yesterday's roast or rotisserie chicken. Then turn the chicken stock into a quick risotto or soup. So easy.
Really, I would not have thought to use it for that. Is it straight forward?
@@victoriashevlin8587 there's lots of youtube videos on making stock with instantpot.
@@victoriashevlin8587 Toss in all your leftover chicken bones (after stripping the meat off). Cover with water and give it 15 mins or Soup setting if your model has that. After, just strain the bones from the liquid. That's your stock.
Another factor I really enjoy from mine is the 1-pot aspect. For example Searing lamb and onion, then making up the soup... normally in my house that's a skillet and a pot to both contend with in the cleanup later... with the instant pot, I'm just managing the single dish. Granted, that dish takes up a large amount of space in the sink/dishwasher... but not as much as a soup pot and a skillet combined. I've fallen so in love with mine over the years, that I added a second one for large meals or making up multiple food-prep freezer meals in advance.
That home shopping skit right there was unexpected, but hilariously accurate.
Bought this for the household for Christmas, rather than getting everyone a box of chocolates. We haven't stopped using it! Honestly it's a game changer, so many recipes online, so many different functions..... and it's made amazing rice for us every time we've tried xD
@@lowcarbintheuk Yes apparently the American ones or something have a difference face on the front/different buttons
I’ve been using the IP for years, love it. We make stews, chilli, deserts, oatmeal and rice quite often. We use it to make all our yogurt. The included recipes are not great, there are many good recipes out there for rice dishes, risotto is dead easy in the IP. The sous vide function is great for large cuts of meat.
Several years ago, I saw an electric pressure cooker and thought, "Well, there's one gadget I don't need." The next thing I remember is the Instant Pot box on my doorstep (thanks, Amazon). No idea how that happened, but it was one of the best purchases I ever made.
Same!!
The coolest thing I’ve used a pressure cooker for is cheesecake. I was surprised by just how GOOD it turned out!!
My husband is obsessed with cooking cheesecake in the instapot...he made a caramel apple one that was the best cheesecake I have ever had
@@jennifersciog5795 I want that recipe. Sounds yummy.
@@jennifersciog5795 please ask him for the recipe
@@jennifersciog5795
You can’t leave people hanging like that! You have to come back with the recipe! ;)
That clip of Jamie sucking Jell-O shots gave me quite a hit of nostalgia. Can’t believe I’ve been subscribed for 10+ years!! Love how much you’ve all grown, as well as the channel. Fantastic content always 🤗
I have had one for 3 years and its been great. I use during my meal preps and it saves me time!
Important lesson - when using as a pressure cooker, do not overfill, or you may create a chili volcano when you release the pressure.
There are still some sticky gelatinised chicken stock sticking drops on my balcony ceiling from that kind of experience 😅
and if you do (don't fucking do it) use natrual release NOT steam release, no volcano but it is still not advisable
doesn't matter what you were cooking cuz as long as it's overfilled it'll all become chili con carne
I believe that is the reason why I had the good fortune of being able to buy my instant pot for only $10 LOL. I came across it at a garage sale, and the woman said she only used it one time but that it overflowed and freaked her out, so she was too scared to keep using it because it seemed to “complicated.“ It looked in perfect condition to me, and it has worked just fine. 😁
I cook brown rice all the time in my Instant Pot and it comes out great. Equal volume water and rice, high pressure for 15 minutes, natural release for 5, fluff with fork and eat.
I think we don’t need to mention the brand as I think the electronics are the same in most pressure cookers. My Tefal also makes perfect brown rice with an equal volumes of rice and water. I am sure the rice failed in this cook off as there was way too much water.
When releasing the pressure valve, I use a pair of tongs to push the float valve to the side. I can tell you the burns from the steam *HURT*. Please be careful!
I also drape a moist paper towel over the thing cuz I'm afraid of the steam
Steam hurts? You can't possibly be serious.
@@Khazandar don't be dumb
@@karysmuh I wouldn't do that, if you put a cloth or towel over the vent it will scatter the steam everywhere. my pressure cooker has a similar knob, you can see which way the steam will go, just keep your hand out of the way when you open the valve. With these, don't put anything directly over the valve and you will be fine, with mine, I aim the valve at the back of the cooker, no gloves, no bits of towel or cloth to scald me, just point it away from me and my fingers, never hurt myself at all with it.
The newer model, the Duo Evo Plus, has separated the vent and the switch and it’s much safer. The other nice new feature is that the included pot has handles so it’s easier to lift out and doesn’t spin when you stir it.
I have the budget Lidl one and it’s amazing. You just shove everything in and walk away until it beeps at you! Great video as always!
I picked up an Instant Pot a while back and I absolutely love it. I used it a couple of times a week. Mine is a newer version that I don't have to turn the vent on top. It does all that for you. It has push button pressure release.
I was confused with the rice results. I fix rice in mine all the time and I've never had it turn out like that. It's always nearly perfect. Also I don't use the guide that came with it. I hunt down recipes online instead.
I love mine! I'm that weirdo that goes around telling everyone they need to get one. LOL
This is the first I've looked at the comments section in any Sorted video, and I am so impressed with how interactive you guys are with your audience! This is by far becoming one of my favorite channels. I learn something from every one of your videos and wanted to let you know that I appreciate everything you guys do, and with the year all of us have had, your channel has been a welcome break from my struggles.
It's one of my favourite channels too, along with Strictly Dumpling, Good Mythical Morning and Mark Wiens.
I LOVE my instant pot. Literally the best appliance I’ve ever had. I could not imagine my life without it. Definitely an essential.
Just bought one. It seems rice needs significantly less water and longer “keep warm”. Pressure cooking is really where this equip shines. Stews and bolognese sauce in about 45 min total prep/cook time. Imagine if you wanted to make a lasagne same day? Pretty nice. Great news is i got 8qt Duo for $56 because it was an open box, bingo!! But they are about $100 normally. Once i tweek the rice recipe im hoping to improve the texture. I made a chicken and rice recipe and the long grain rice was close to mush. The one gentleman made a great point about safety. Even for steaming. You set it and walk away. Cant do that on the stove. Tim from Chicago.
My instant pot is everything while I’m at school! It decreases the amount of pots I need (which as a uni student is everything) and I can still cook if my roommates are cooking because I don’t need the stove :)
Watching again after seeing it when released.
For rice use an insert, I prefer silicone, and put the rice in that with whatever liquid you want to use. Put 2 cups of water in the bottom of the pot, the soaked rice with the liquid in the insert. I usually make 1 cup of uncooked rice at a time using this method. Works great for Saffron rice.
Rice is a bit tricky in the instapot compared to a regular rice cooker, but after a few tries you’ll figure out the right water levels and it works out fine. The slow cook and rice cook feature on it work well
The issue they ran into was soaking it first, I have yet to do basmati but basic white rice is fine to just rinse it three times like regular rice and then chuck it in with equal parts rice to water
Totally agree the default water amounts are too much, makes great rice with about 1 to 1 ratios of rice to water, although you do lise a bit stuck to the bottom of pot so making less than 2 portions of rice not realistic.
05:08 To be clear, it took more than 30 minutes to cook your lamb recipe. Yes you set the timer for 30 minutes on the instant pot, but people always gloss over the fact that it takes approximately 15 or 20 minutes for the instant pot to get up to pressure *BEFORE* it starts to cook and that timer begins going down, so that extra time needs to be added to your total cooking time!
YES!! I found that out AFTER I bought it and as a busy working mom let me tell you what a huge letdown that was 😭
@@PersonWithStupid37
I’m so sorry to hear that! I got my instant pot recently and my own personal letdown was the fact that apparently it wasn’t just me that had a difficult time making rice in it that didn’t come out sticky/dry/overcooked. Apparently this machine is just simply not suited to make rice from the endless of comments I have read about this. I really hoped that it would be a substitute for a rice cooker(I don’t own one), but I guess not, and I am back to using the stove top.
I am a vegetarian, so I eat rice a lot, and I am making a rice dish tonight in fact. It just bums me out. I really, _REALLY_ do not want to buy another huge kitchen gadget for my tiny apartment to make rice, but I have a difficult time making it to come out well no matter how I cook it! : /
@@anti-ethniccleansing465 I have cooked rice once, following the instructions and it came it perfect, it's like cooking pasta except you can't stir or take the top off
@@drumboarder1
I actually did a bunch of research and found a RUclips channel which did a lot of testing and figured out a perfect technique for making white rice. It worked the very first time I tried it. I was over the moon happy about it, because it took a long time to track down the working method.
I don’t know how you got yours to work following the instant pot instructions, but that shit did not work for me at all! It came out sticky and dry, and one the main reasons is that the instant pot puts on “keep warm” after the cooking process is done, and you have to make sure that you do not have that set.
There is a few other minor things too, but that was a key factor. The IP recipe doesn’t mention that “keep warm” setting whatsoever.
And it is it like cooking pasta at all, so I’m not sure why you say that.
@@anti-ethniccleansing465 sorry I should have specified it was just on the stove but there's another commenter here that apparently loves making rice in their pressure cooker, maybe you could hit them up
I just love Jamie. We've had the Crock Pot brand Instapot since this video came out, and we absolutely love it. Chicken perfectly moist in 15 minutes. Sear and cook in the same pot and, as Jamie says, the sides are so high there's no splatter all over the kitchen. We've not made many desserts, but it makes perfect stews and soups, roasts, meats for pastas, salads, etc., when you can't buy a rotisserie chicken at the store (ugh, Norway) but need something super quick and easy... We strongly recommend getting one, especially if you have a small kitchen and need a multi-use appliance.
Seriously, the Instant Pot is my life saver. I cook at home so much more now that I have one. I love what a pressure cooker does for you.
I miss James Alastair Currie. #RememberTheShreddedSnacc
James has been working from home whilst dealing with some family stuff, but we’re hoping to have him back in the studio soon
@@SortedFood Love, health and blessings to James and his family.
@@SortedFood Praying for good health to James and his family and the entire Sorted team ❤️
@@SortedFood , please give him our love & best wishes!
Best of luck to James and his family 💜
I got the 8 quart Instant Pot Duo Crisp plus air fryer For $109 with free delivery. I was so happy with the price I also bought a Presto deep fryer. I hate to cook and so far all I've made in it are spare ribs but I used my oven to caramelize the BBQ sauce even though I could have used the air fried. I have lots of things I rarely use. I'm thinking about a Gimelli 1560 degree electric steak cooker at $379. It works indoors so I can use it year round.
I almost exclusively cook my basmati in one of these, never had a problem with it before. I wouldn't do the 10 min warm thing though
Need a show using things like Bisto, Birds Custard, frozen foods and such. Things from the everyday stores average person has. Would be a big help to many during these lockdowns.
Canadian early adopter of Instant Pot ( fall 2014, 8qt Duo model, CAD$89, ~£52.) Use it in hot months to avoid turning on the oven. Use it in cold months for broth, soups, stews, braises. Never use it for rice. Sometimes it might sit for a string of weeks without being used but I always go back to it. One thing not covered - you can't make anything very thick that might stick to the bottom as it has a safety shut off to sense if something starts to burn. Their (and my) recommendation in this case is to cook "pot-in-Pot". Use a stainless steel bowl for your porridge or other claggy creations.
ps - big here with students who don't have full kitchen.
Ben: Let's do another one that you haven't seen for a decade or two.... Creme Caramel.
Me, a Filipina that eats leche flan every other week: 👁👄👁.... yep, sure. Those two are different enough.
And you can buy them in the supermarket. Not as nice as home made, of course.
Omg leche flan is God in pudding form
You need to make it using carabao milk ... omg I need to go back once this whole thing is over and we can travel again
I second someone else's suggestion to offer more one-pot style instant pot meal ideas! I need to start eating better and using my instant pot more often. Everything I have used it for has turned out wonderfully (soups, African chicken stew, traditional stew, chili, etc.) and tastes like it cooked for hours, but I admittedly haven't branched out too much yet and could use more inspiration. That lamb stew looked amazing with unique flavors...I might try it with a different protein instead.
I love my instant pot duo (has baking, dehydrating, and airfrying along with the original functions). It has saved so much room in my cabinets. No deep fryer, slow cooker, or pressure cooker taking up a ton of space. I agree with you when you mention the safety of the product when it comes to pressure cooking. The air fryer works great as well for small batches of food. Haven't tried to bake anything in it yet.
I had an old pressure cooker that had lost the shape on the lid and needed replacing. Buying an instant pot was a natural choice and we use it every week.
I love mine and I can go weeks where it’s the only thing I use to cook. It slow cooks well, it makes yogurt really well, and it makes the easiest peel cooked eggs. I made the best cheesecake I’ve ever made in it and the best bbq ribs. It’s champion, in my books.