Do I want a multicooker?

Question

Lately I have been hearing quite a bit about multicookers that combine the functions of, among other things, a steamer, slow cooker, and pressure cooker in one. I have a slow cooker, and a steamer, but I've never had a pressure cooker. 

Just wondering what people who have them think of them? Do they perform their functions (especially as slow cooker and pressure cooker) as well as a stand alone version or is it truly a case where jack of all trades is master of none? Are there any especially good or bad ones? Are there any dual voltage versions? 

Thanks!

Angie

Answer

I cooked this last summer using only a $30 rice/multicooker that didn't have pressure, and I barely missed my kitchen. It made perfect rice, soups, slow-cooked dishes, steamed things, and would happily fry sausages. On Black Friday I picked up the real thing: the Instant Pot Duo, and it is close to being a master of all trades. If you are nuts for technology, they also sell a Bluetooth/wifi one that can download and cook recipes from the internet.

I can't answer the dual-voltage question, though.

Answer

Replaced my pressure cooker, rice cooker, and ancient slow cooker with an Instant Pot. Sooo glad I did. We use it 2-3 Times a week.

Answer

Hey Angie,

I bought an Intant Pot DUO 7-in-1 with hi and low pressure options in spring of 2015. I haven't used my slow cookers since. Although to be fair, it's because what I used to slow cook, I now pressure cook. Kenji explains why here: http://www.seriouseats.com/2016/10/how-to-make-quick-pressure-cooker-red-sauce.html. I did test the slow cooker function with this Chow slow cooker chicken taco recipe: http://www.chowhound.com/recipes/slow-cooker-chicken-tacos-31141. Scaled for 1 pound of chicken, it was done in 2 hours on the normal slow cooker setting, and it was delicious. Temps are 190-201ºF on low, 194-205 on normal and 199-210 on high. The timer can be set for 30 minutes to 20 hours. 

The IP makes very good rice on the rice or manual settings and the grains setting includes a presoak for things like wild rice. Risotto takes no stirring after I reduce the wine. All the broth goes in at once and about 15 minutes later (7 under pressure), I've got risotto. Steel cut oats doesn't save a lot of time, but it does free me from stirring the pot from time to time. 

I normally steam on my stovetop because induction is so fast, but I do use the pressure cooker manual setting to steam potatoes in a steamer basket over a cup of water. On Thanksgiving I steamed 5 pounds of potatoes in it, same 1 cup liquid. Last week I made potato salad, cooking the potatoes and eggs at the same time. Other users report good veggie steaming results. 

It will also make yogurt, pasteurized milk and creme fraiche on the Yogurt setting. 

Other features: 3 sauté settings, 24hr delay start, 99hrs 50 min Keep Warm (145-172ºF), a double shield on the float valve and steam release vent (less chance of foamy food intrusion during quick release) and fins on the lid that fit into slots in the base so you don't have to set the lid on the counter. 

I dithered for months before I bought it, wondering how much use it would get with just 2 of us, would it be a PITA to operate, would it blow a hole in my ceiling, the usual questions. It will easily cook as little as 1 pound of meat (I have chuck roasts and pork butts cut down for me by the meat guy at the store), it is truly a set and forget device and even my qualms about safety were assuaged long ago. There is seldom a week that goes by that I'm not cooking something in it, even if it's just perfectly cooked, perfectly easy-to-peel eggs. I normally use it about 5-6 times a month, more in winter with soups, roasts and braises, cold weather foods. In summer it's used for turning chuck and pork butt into tacos, carnitas, chile verde, chile colorado and so on. The first summer I had it I made real Bolognese in under 2 hours, fridge to table. It got raves (see Kenji for Maillard again). One nice feature over stovetop models is that no steam escapes during cooking, keeping my kitchen cooler even than with a slow cooker. 

Most ePCs are made by Midea. I found a dual-voltage model on Alibaba (sold in units of 1, say what?): https://wholesaler.alibaba.com/product-detail/Electric-Pressure-Cookwares-2016-Multi-Electric_60473027529.html?spm=a2700.7765678.0.0.yVQkzn. It has an aluminum (presumably nonstick) inner pot, but there's a good chance one of the stainless steel pots sold on Amazon for other models will fit. The IP comes with a stainless pot.

So to recap, yes, they really can do all those things well. At least the Instant Pot can. Note that the LUX models lack low pressure, although it's honestly not that big a deal, I cook most everything at high pressure. Some users prefer low pressure for rice, me, I use the Manual setting and high pressure for everything except wild rice.

D

Answer

Angie, 

Another model that gets really good reviews is the Breville. It's a little more programmable than most, although it's got some quirks that I found odd, but overall it's a great machine. Here's an in-delth review: http://www.hippressurecooking.com/breville-fast-slow-pro-pressure-cooker-review/

D

Answer

Yes, you want one. You really do.

I have a Power Pressure Cooker XL as well as all the other individual cookers. I use the XL multicooker more than anything....because:
 
1. It works perfectly, no issue with quality from pressure cooking, steaming, saute, slow cook, rice, pasta, etc.

2. Easy clean up. One pot. OMG. Life is better.

3. Storage. I just leave mine on the counter. It gets used for everything now. No more dragging things out and putting them all back. I would often use three or more cookers per meal. No more.

4. Speed. I can make amazing things for a weeknight dinner, that would really be a more time intensive chore to do using many different cooking "machines". I limit myself to about 1 hour cooking M-F. Now I can easily do stew, ribs, pot pie..basically anything I want without a worry about time.

5. Use it for stock and prep while it is on the counter. Chicken stock, veggie stock, precook beans, pasta for the fridge in minutes, etc. All fairly mindless/without watching it. Make life easier for next week.

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