Instant Pot. Multi-function cooker (Part 5)

[kayb]

A friend told me today she had acquired an "Instant Pod," a creature made by Instant Pot that makes coffee with Keurig pods and espresso from Nespresso pods. Anybody heard of such? I accused her of hallucinating it.

 

My kids have a Nespresso. It does make a reasonably decent cup of coffee. Espresso. Whatever.

[Anna N]

6 minutes ago, kayb said:

A friend told me today she had acquired an "Instant Pod," a creature made by Instant Pot that makes coffee with Keurig pods and espresso from Nespresso pods. Anybody heard of such? I accused her of hallucinating it.

 

My kids have a Nespresso. It does make a reasonably decent cup of coffee. Espresso. Whatever.

Yep. It is a thing!

[saluki]

10 minutes ago, ElsieD said:

 

They have a pot you can use with induction?  Can you buy it separately?  One thing I have noticed is the non-stick pot is not very non-sticky.  If anyone is thinking of buying it, I would say "don't bother".

You can buy the pot separately but it is not compatible with other models because of the handles

[kayb]

1 minute ago, Anna N said:

Yep. It is a thing!

 

Well, I'll be damned. Another solution looking for a problem.

 

[Anna N]

Just now, kayb said:

 

Well, I'll be damned. Another solution looking for a problem.

 

It’s not as if I am smarter than you! I had never heard of it but decided to do a Google search. I do not think one is in my future although I would not give up my Keurig for anything. 

[palo]

38 minutes ago, Anna N said:

Yep. It is a thing!

Trading on a name.

 

p

[Anna N]

It appears to be the product of the same manufacturer as the Instant Pot. 
 

Here.

[chromedome]

It's a niche product, to be sure, but the niche probably exists.

[ElsieD]

I want lamb shanks for dinner and use the Instant Pot great ro cook them.  Here is my question - can I make these up ahead of time, refrigerate the pot and then re-heat them in the IP?  If yes, can I re-heat them using the pressure setting?  Or some other setting?

[weinoo]

I don't think I'd reheat on a pressure setting.  Gentle heat for reheating is more likely to preserve taste and texture.

[rotuts]

@ElsieD 

 

you might re-heat on low saute

 

but the heat is so uneven 

 

cleaning the crud off the bottom of the pot :

 

big time pita.

 

CSO , in a different pot ?

[weinoo]

1 minute ago, rotuts said:

CSO , in a different pot ?

 

Still the best way to reheat something like lamb shanks, in my opinion.  

[ElsieD]

Thanks, @weinoo and @rotuts.  I should have been a little clearer in my question.  I'm looking for a fast way to re-heat lamb shanks which is why I wondered about using the IP.  I know that heating them on a gentle heat is best, but I was wondering about a fast re-heat.  

[rotuts]

@ElsieD 

 

well you might try splitting the ' sample '

 

in half :

 

1/2 in iP  low pressure , maybe until the pressure 

 

thing-ey pops up , ( remember its cooked )  , 5 or 10 minute release ?  try 5

 

then heat the other half in the CSO 

 

taste each , and see if there is a difference , esp the meat ?

 

not joking am I .

 

see :  you get to do all the work

 

and eG'er get the benefit of your research.

 

win - win .

[rotuts]

@weinoo  

 

'  Gentle heat for reheating is more likely to preserve taste '

 

I agree with this , but wonder if

 

it pertains more to conventional style braising.

 

the same Rx  cooked ' conventional '  is going to taste different

 

than the iP.   ' taste ' after an iP  might be more ' durable '

 

and can take the heat again , briefly.

[lemniscate]

You can set the time to 0 min on the IP, it will build pressure just enough to close the valve and then switch to keep warm.   You can then do a Fast release if desired.  I imagine you can hit cancel anytime during the heat up process to see if the warming is sufficient.  You will just need to play around with the timing to see what works best for the food inside.

[rotuts]

@lemniscate 

 

excellent ideas.

 

the pot itself 

 

will get hot , in the iP at LP and HP .

 

I picked as an idea , LP , until it gets to LP

 

and then , a '' certain time '  release 

 

to get enough heat into the pot

 

so when removing

 

a gentil stir 

 

will get the contents 

 

at the right temp

 

intersting , for iP'd stuff !

[Kim Shook]

8 hours ago, lemniscate said:

You can set the time to 0 min on the IP, it will build pressure just enough to close the valve and then switch to keep warm.   You can then do a Fast release if desired.  I imagine you can hit cancel anytime during the heat up process to see if the warming is sufficient.  You will just need to play around with the timing to see what works best for the food inside.

And please let us know, @ElsieD!  We'll need to add it to our notes if it works!

[ElsieD]

35 minutes ago, Kim Shook said:

And please let us know, @ElsieD!  We'll need to add it to our notes if it works!

 

Will do.

[ElsieD]

https://www.huffpost.com/entry/instant-pot-smell_l_61522e77e4b03d83bad6efd3?tk4?ncid=usmorningemailshopping&utm_source=Sailthru&utm_medium=email&utm_campaign=Morning Email 10-4-21&utm_term=us-morning-email

 

An article in today's Huffington Post on how to clean the sealing ring in the IP.

[ElsieD]

On 10/2/2021 at 7:46 PM, Kim Shook said:

And please let us know, @ElsieD!  We'll need to add it to our notes if it works!

 

I ended up making this in the normal fashion so did not need to reheat.  So, nothing to report.

[Alex]

Reasonable-looking article in HuffPost about getting rid of sealing ring odors.

[weinoo]

The banality of that twice-linked article is a perfect expression of why food writing nowadays sucks.

 

May, 2020 - https://www.thekitchn.com/the-best-way-to-get-the-funky-smell-out-of-your-instant-pot-sealing-ring-250302

 

How about January, 2018 - https://www.bonappetit.com/story/how-to-clean-instant-pot-sealing-ring

 

January, 2017 anyone - https://www.noshtastic.com/clean-instant-pot-sealing-ring/

 

And wow! Dry it before putting it away - and on two straws!!!! Who'd have thunk of that?

 

I don't know about anyone else here, but I often put cooking equipment away soaking wet, just to see what that does.

Edited October 6, 2021 by weinoo (log)

[gfweb]

44 minutes ago, weinoo said:

 food writing nowadays sucks.

 

 

 

 

Yes it does. Minimal content, lots of blather.

[Kim Shook]

One of Mr. Kim's co-workers asked for advice about her first use of the IP.  She tried to cook great northern beans and got some soft and some hard beans.  She didn't soak them.  The two bean recipes that I've had success with don't require soaking, but I know that some of @JAZ's do.  I told her that I thought she probably used too little liquid (2 cups to 1 lb. beans) and that her beans might have been not good quality.  Anything else I can tell her?  Thank you!