Does a very respectable job at sautéing, too, so it really becomes a one-pot dish, which is pretty nice. I'll try it on rice pretty soon.

I really like this thing.

If anyone is interested, 5-quart is on sale on Amazon right now: http://www.amazon.com/dp/B006E7I7MG/...16%5Bb%7Cdeals

Bet they have it in Colorado, never tried it myself, though some bags I have got might as well have been.

How do you like it FMB? You said you liked it but what are you doing with it? I'd forgotten about this thread.

I like it. I use it almost exclusively as a low maintenance pressure cooker. I've done a little steaming in it, but haven't done any slow cooking in it.

Trying ribs for the first time in the instant pot tonight will be interesting to see how they come out.

I have one. Good for making pot roast very quickly. We make a few things, one is a quick pasta dish, 1 pack of noodles(usually spirals), 1 pound of ground beef(we fry up a bunch and then freeze 1 pound packs for quick use), 2 cans of sauce, and a cup of water. Pressure for 5 min. Nice for when you are busy and just need to toss something together really quick because you can still work while it's cooking. Is it as good as if we made them all individually? Nope, but for a quick throw together that you don't need to watch and the kids will eat, it works well.

this x10


this is exactly how we use it


one other thing that i really love about it, is making broth from bones


I feel one hour to 90 minutes with a carcass is a great time top extract the flavor from bones with out the broth getting too much marrow / gel

I haven't pressure cooked pasta in it but I've used it for chicken noodle soup or beef stroganoff where I do the meat in the pressure cooker then turn on saute to cook the noodles.

I have an instapot
 

I can take any chunk of frozen meat an add 1/2 can of coke and cook it in 60 minutes. Amazing if you are busy and have a family to cook for.
I prefer to glaze it or spice it with olive oil plus spices or add oklahoma joes sauce or terryaki sauce etc... plus my secret, I add hidden valley ranch dry mix to all meat, (people go crazy trying to find out what it is) and then put it in the oven on broil for 5-10 minutes to blacken it to my preference for the meat type first.
Then 60 min in the instapot and people think I cooked all day.

PS I dare you to cook hamburgers then sprinkle hidden valley ranch dry mix to them before serving. People go nuts. :)

I'm not a sweets person but my GF made a Cheesecake in it and it was incredible. Almost custard like in texture. I tried 2 of the more popular recipes: The "Crack Chicken" was disgusting but the "Indian Butter Chicken" was really good. I'd recommend getting a separate sealing ring for things like curries so they don't leave the smell version of gift that keeps on giving into your other recipes.

I use mine almost daily. Have hardly used the stove or oven since I got it.

Ribs came out good. Liquid smoke couldn't get as much smoke flavor as I would like. Finished them with a glaze of red chili honey, butter and apple cider vinegar under the broiler. https://uploads.tapatalk-cdn.com/201...f28723c7cf.jpg

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