Our Instant Pot (6qt duo) died just before it's 3rd birthday. I'm in the process of dealing with Instant Pot customer service ... but, before I go too much further, I want to step back and consider my options.
The IP is primarily used to cook things like dal, chili, risotto, polenta, mashed potatoes, sauces, soups, hardboiled eggs, rice pudding for spouse, and occasionally other grains. No meat, ever.
The shortcomings are high pressure is only 11 psi, so larger beans like limas, black beans, and garbanzos take a long time to cook. Long enough in the IP, that I always cook those dishes (and beans) in the stovetop pressure cooker (yeah ... we have 3 pressure cookers).
Also, while I love the ability to sauté in the IP, the actual act of doing so leaves a lot to be desired.
ETA: The real benefit of the IP over the stovetop models is the ability to set it and walk away. We both have very busy careers, and work from home full time. Oftentimes we're running errands, or getting in a walk at dinnertime, so I'll start dinner, and we'll leave for 30 minutes. Meanwhile, the IP does its thing, and switches to keep warm. The stovetop models don't offer that.
Are there better options out there in the 6qt electric PC range that you'd personally recommend? I'm hoping for better sautéing results and at least 15 psi.
Are you locked into an electric pressure cooker? I have 3 pressure options: A vintage Mirromatic stove top; a 5 year old Presto stovetop; and a fairly new Instant Pot. I cook along the lines you describe and honestly, I reach for the stove top PCs before the IP most of the time. For beans, they perform better and faster. For one or two artichokes, I reach for the Mirromatic (nostalgia). Curries and dals, Presto is bigger than the IP and is just as convenient for sauteing/tempering spices/cooking the rest of the dish.
Times when IP is good: For longer stews, the IP is nice since I can walk away. Also, spouse feels "safer" with the IP when he is cooking.
Ugh. I knew I was forgetting something! Updated the OP to reflect. I agree with all your points. The main reason I picked up the IP — and why I'm seeking to replace it — is that I can set it to run, and walk way. No babysitting necessary. I probably multi task too much! I've gone 4 months now with only stovetop again, and I'm still really missing the multitasking benefit of the electric.
That's funny re: your spouse! The first time we used the IP, it was spouse, mom, and myself. We are all used to stovetop pressure cookers, and they both backed out of the kitchen like "WTH is that time bomb?!" :O
Is this Instant Pot psi info helpful at all? It mentions cooking longer to adjust pressure cooker recipes for 15 psi to instant pott. https://instantpot.com/which-electric...
I did not have a problem cooking dried beans but I used a guide for cooking dried beans in the Instant Pot. Cooking times varied depending on the bean variety. Would using Instant Pot recipes be a help? Are you trying to use your old pressure cooker recipes? I don't use mine very much but like how it works and the recipes I've used. I particularly like Amy and Jacky recipes.
Thanks! I'm not cooking by an appliance-specific recipe per se, rather toasting spices and aromatics, adding dried pulse and liquid, then cooking according to the time table in the IP book. It works perfectly for anything in the lentil family.
The problem occurs when I start to batch cook large beans (we use them a lot as ingredients in salads, sandwiches, and such) in both the stovetop and IP pressure cookers. For instance, if I cook dried garbanzos, per IP's published guidelines AND Presto's published guidelines, the batch cooked in the IP are still hard. Meanwhile, the beans from the stovetop Presto are perfect.
After multiple rounds of undercooked beans with chili, and some f our favorite stews in the IP, I've quit trying. Anything large just goes in the stovetop pressure cooker because there's no mystery — it will turn out perfect. Good solution, right?
Alas, no. This defeats the entire purpose of having purchased the IP. I'm frequently multitasking, and can't be in/near the kitchen to babysit the stovetop pressure cooker.
So, I'm just wondering if there's a better option to consider. Or is the IP the best option currently available?
Just a thought, but have you tried adding baking soda to the soaking & cooking liquid for tougher legumes like chick peas?
I'm sure you've already tried just increasing the cooking time, right? I cook beans in both the IP and stovetop and have success both ways although IP does take longer.
Are you letting the pressure release naturally? Obviously that will add a little bit of cooking time. One final thought: The food editor at Washington Post writes about beans alot, including a new book - Cool Beans. He recommends putting a little piece of kombu in when cooking beans from dried to help with softening. I've been doing that lately and it does seem to work.
"Our Instant Pot (6qt duo) died just before it's 3rd birthday. I'm in the process of dealing with Instant Pot customer service ... but, before I go too much further, I want to step back and consider my options."
3rd birthday? Is that 3 years? The IP only has a 1 year warranty. Appliances die. Ours is still going strong. 8 qt. When and if it dies, we will just buy another and hope it outlasts the warranty. We also have a much older Cuisinart, probably 5 or 6 years old and it still works fine. And a rather large stovetop unit.
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