In addition to simple pressure cooking, some models offer and. Others are connected to Wi-Fi, which is great if you have to run errands while your food is cooking. The Instant Pot brand even has one You can use to jerk fried chicken and homemade beef.
However, for all the flexibility and power of Instant Pot, not everything can be cooked safely, or if possible, the results may be worse than traditional cooking methods. Avoid these 10 ingredients or dishes that shouldn’t be made in your classic instant pot.
Crunchy, crunchy food
Unless you bought a specialty model, your Instant Pot is not a pressure fryer and is not designed to withstand the higher temperatures required to heat cooking oil for something like crispy fried chicken. Of course, an instant pot is perfect for a dish like carnitas, but to finally crunch the meat after you’ve taken the meat out of the instant pot, put it in a pan and brown for a few minutes or on one Crisp the baking sheet in a hot oven.
Most dairy products like cheese, milk and sour cream curdle in an instant pot, regardless of whether you use the pressure cooker setting or the slow cooker setting. Add these ingredients after the dish has cooked or avoid making the recipe in the instant pot.
There are two exceptions. One is when you make yogurt, and only when you use a recipe specifically for an instant pot. The other is when you do oneand again only if you follow an Instant Pot recipe.
While you can technically cook pasta in an instant saucepan, it can be gummy or unevenly cooked. Frankly, if you don’t have the option, cooking the pasta in a saucepan on a stove is just as quick and easy, and results in better cooked pasta consistently.
Two recipes at the same time
Cooking your roast with potatoes and carrots is a tried and true recipe, isn’t it? Not in this case. Do not try to cook a main course with a side dish in your instant pot. They can fit together in the pot, but each food has its own cooking time. Cooking items together inevitably leads to a dry or mushy mess.
You don’t actually bake a cake in an instant pot, you steam it. The cake will be moist – which works for something like bread pudding – but you won’t get a nice crust on the cake or the chewy edges that everyone wrangles over with baked brownies. However, if you need to throw something together for a potluck or quick family dessert, you can get a damp sponge in about half an hour with no prep time.
The canning, cooking and sealing of food in jars is often done in a pressure cooker. So it seems like a good idea to make a ton of jams, cucumbers, or jellies in your Instapot. Do not do it.
An instant pot doesn’t let you monitor the temperature of your canned food like a regular pressure cooker. When canning, proper cooking and sealing of the food is key. Improper cooking and sealing can lead to bacterial growth that can lead to food poisoning.
While you might want to avoid using an instant pot to preserve, some of the newer models, such as the. B. the Duo Plus, with a sterilization setting with which you can clean baby bottles and kitchen utensils such as glasses and utensils.
Rare or medium-rare meat
A pressure cooker is not a grill. An instant pot is great for harder cuts of meat that the pressure cooker can easily break apart, but not as good for those that are best eaten medium-seldom, like a steak. Save this for
(If you’re looking for beef recipes perfect for an instant pot, our Chowhound companion site has several lovely collections for quick meals and summer dishes.)
Yellow and red lentils
We love lentils, but not all of them can be cooked in an instant pot. Brown and green lentils can withstand pressure cooking, but the more delicate yellow and red versions will turn to mush because they cook so quickly. Unless you purposely make lentil soup or dhal, stay on the stove while cooking red and yellow lentils to keep their texture and shape.
Don’t try this trendy cooking method with most models of Instant Pots. The Instant Pot Max is an exception as it allows you to precisely control the cooking temperature. If you don’t have an instant pot with this control, it is better to use an instant pot attachment to do your sous vide cooking if you are really set to use your pressure cooker that way.
In general, seafood like fish, oysters, shrimp, muscles, and clams are just too sensitive to pressure cooking and slow cooking modes. These are foods that should be cooked quickly and at exactly the right temperature, which is difficult to do with an instant pot. A few seconds too long or at the wrong temperature and you can end up with mush or gummy lumps.
Also, fish, shellfish, and crustaceans are easily cooked using other methods, so breaking out the instant pot won’t guarantee better results for them as it does with harder meat.
The only exception is squid and squid. Pressure cooking these chewy creatures can make them tender while keeping the meat juicy. Just be sure to find a recipe that is specifically made for the Instant Pot.