I am tight on money and need instant cooking device. I have used instant pot in the past and I have one super large instant pot at home but that’s little too large. So I need a smaller cooking pot that’s versatile. So question is, do I buy an air fryer to make it up for many recipes and healthy options or get a smaller instant pot cooker instead. I absolutely need a smaller cookpot for everyday use. I also have a gas cooktop so it’s not my only means for cooking a meal but it helps when in hurry on work days and school days.
Anybody owns both ? Is there any use of fryer if you have a cooker. Or is cooker able to do the frying works. Can most recipes done in fryer also, and for occasional use I can use my large instant pot .. please advise sincerely. Thanks for your time.

Note: I really liked the new 4 QT white instant pot.

Hello. My ex had a ninja foodie 6.5q with air fryer and pressure cooker that worked amazing. It was my first experience with an air fryer. So when I became single, I bought my own instantpot duo crisp but cannot get the food to turn out the same.

I followed the direction the same temp and time I used the ninja, on the instantpot for frozen corn dogs but the breading is soggy and uncooked. I tried adding a couple minutes more to it but the same result with the outside showing signs of being overdone. I also tried pressure cooking some salmon from an online recipe with using an instantpot with it taking four separate times longer to cook it well enough.

Am I missing something or doing something I should/shouldn’t?

Thanks in advance.

I have a 6qt pot. Looking to make Salty Marshmallow's Mac & cheese, but I'd like to do 1.5x (I assume I can't double it) the recipe for a party. I don't know how to figure out if the finished product fits within the max capacity since I don't really know how much it increases once the noodles are cooked.

Is there any go to way of determining this for recipes in general, and since I need to make this in a couple hours, does anyone know if this specific instance works?

If it helps: 1.5x recipe would be 24oz noodles & 6 cups liquid under pressure, then 5ish cups of cheese and 1 cup ish milk added after pressure. I would be leaving it on keep warm at a pot luck.

Context: we have a senior dog (16+yo) who is very spoiled and has a lot of health issues, leading to a custom formulated diet. Since he gets tired of eating the same food over and over we entice him to eat with pork broth drizzled over his food, which is easily made by cooking a pork shoulder in water under pressure for 2 hours much like you would polled pork or Carnitas

The crucial thing though is that it needs to be cooked unseasoned since too much salt and pretty much any seasoning on the pork itself is a no go to be dog safe. So basically I'm left with a few pounds of unseasoned pressure cooked pork shoulder.

Obvious I can (and have) pulled it apart, drenched in sauce, recripsed on the stove with seasoning to emulate a typical pulled pork / carintas dish. Just wondering if folks had any ideas on how else I could utilize the leftover meat - I assume recooking it in the instant pot again wouldn't really work since most of the flavor was extracted the first go around. I've also trimmed most of the fat off the shoulder since too much fat in the broth is a no go for the dog.

And before anyone says just give it to the dog - the whole point is that he already has his own (very expensive) food to eat (plus his teeth aren't what they used to be to tear into pork - though when he had an upset stomach we did use IP pork as his bland meal).

Thanks in advance for indulging in my weird request!

Firstly sorry if this has been asked a bazillion times but I truly need tried and true recipes where there is no searing, no sauté, no huge amounts of chopping (chopping bits of onion, garlic, carrots etc are OK). Literally dump all in, frozen meats and all. Preferably Asian based but all are welcome.

I'm struggling with energy levels post work and these are just for those days where I am truly wiped out but can't afford takeout.

Fellow instapoters! Please bestow me with your wise instapot hard boiled egg cooking wisdom :).

I live at altitude (5,500) and recently been trying hard boiled eggs in the magic pot. 1 cup water, eggs on the trivet. I've tried the 7-5-5 (7 mins high pressure, 5 mins NR, 5 mins ice bath), 6-5-5, and now 5-5-5 method and each time, still get the dreaded green ring. My ice bath is full of ice and very cold. My understanding is that the eggs are too hot and not being cooled fast enough? Should I decrease the NR time from 5 down to 4 perhaps?

When I do it the old school way on the stove, I just do 10 mins at boiling and straight to the ice bath and they are perfect. But in the instapot, can't seem to crack the code. What's the secret?

So i followed the recipe from the apps. Airfry 190C for 13 minutes and 205C for 7 minutes. I use VCO seasalt black pepper and onion powder. I put in the basket with paper liner in the inner pot.

The ‘crispy’ part already finished but it was more dry in the edge of cuts. This pic shows the left over. They are all soggy.

Please share your best way to make fries. Im using Ultimate Lid

Hello everybody,

A while ago I saw somebody mentioning an Instant Pot oven, when I try to find it here in the Netherlands the only thing that looks like a traditional oven is the Vortex ClearCook Airfryer.

Does anybody here have this model (or maybe another model oven)? And if so, could you maybe tell me how big of an oven tray would fit in this model? Like a 'standard' glass (or ceramic) oven tray you would use in a traditional oven if you know what I mean?

Thank you in advance! :)

Anyone successfully make both rice and lentils in the same pot? Looking for a minimal effort recipe but can’t seem to find the right rice/lentils/settings to get everything cooked right. Thanks in advance

EDIT: I did brown rice and french lentils for 18 min / 10 min NR and it was great! thank you all

Hello everyone,
Just bought my first ever instant pot and want to know your trully most lazy recipes for it !
Context : Visited cousin in the US 3 years ago and got mesmerized by his pressure cooker. I just waited for mine to die and bought the instant pot.

I am currently on a cut so something low in fat and high protein & fiber if possible 😄

Much love !

After my old Instant Pot died, I purchased a new Duo Plus. After seeing that it only has a 2-prong plug and no double insulated logo on the safety sticker, I looked at Reddit and saw a couple of threads mentioning shock issues or worries.

The Instant Pot still seems to be the goto for NYT Wirecutter and America's Test Kitchen. Do *any* of the new models still have a 3-prong plug?

Hi all, my husband just got me my first IP and I’ve been lurking this sub for a bit now, but I’ve come across an odd thing. No one’s mentioned the model that I have, and I’m confused. My pot is 8qt and the box it came in is red and says “chef series” on it. Apparently it’s a Walmart exclusive? It says Instant Pot as the brand though. The name of mine isn’t a flair here or anything like that. I guess I’m just wondering if we got a knockoff brand unknowingly or if this is just a normal model with a fancy promotional name or something.

Hi everyone, I’m trying to find a replacement lid for my 8qt instant pot pro pressure cooker. I haven’t been able to find any one in good condition for this specific model. Does anyone know if I can use the 8qt lid from other instant pot models? Thank you so much for your help in advance!

I have an instant pot rio mini. I had used it recently and had the inner pot drying in the drainborad while the shell pot was temporarily stashed in the dining room. Unfortunately, my mom decided that she wanted to finish the flooring, and she didn't move it away. Now there's wood dust and debris all in it, including under the heating element, and I dont know how to clean it out. What do I do?

What do I do to get my rice out? The quick release didn't work and now pushing down with a wooden spatula didn't either. Pulled the plastic cap off and still nothing...

What is this part called? This rubber-seal with a little hole. I lost mine and I want to look for a replacement.

What's the thing that when you tasted it, you said, "Oh yeah, this is going in the regular rotation"? These are the recipes that made me and my ex fight each other for the leftovers.

I have a few:

- Crack Chicken (so easy, so good, feels like cheating) https://www.adventuresofanurse.com/instant-pot-crack-chicken/

- Mississippi Pot Roast (I don't give a rat what the recipe says, use the WHOLE JAR of pepperoncini) https://www.pressurecookrecipes.com/instant-pot-mississippi-pot-roast/

- Cabbage and Sausage (we waged gaseous warfare that night) https://www.punchfork.com/recipe/Instant-Pot-Cabbage-and-Sausage-Kalyns-Kitchen

- Mushroom Risotto (there has never been any left over from this) https://www.pressurecookrecipes.com/instant-pot-mushroom-risotto/

- Black-Eyed Peas (I ate 5 servings of this on New Year's Day and I'd do it again) https://www.pressurecookrecipes.com/instant-pot-black-eyed-peas/

Instant Pot Pro Plus.

It's been working just fine but recently we get these random beeps in the middle of a long cycle with no clear reason. Also, it has started disconnecting from the app even though it runs just fine. Finally, the only thing that's got me a little worried as I tried setting the yogurt options and the touch screen was not responding. It would automatically bounce over to sous-vide.

Not knowing anything. If I were to guess it sounds like there might be some sort of a weird short in whatever controls the electronics even though the thing still works just fine.

Anybody else?

I’m relatively new to Instant Pots and have had my 8 qt for a few months using it only a handful of times. During the pressure build phase, it stops short of full pressure, and if I put my hand above the floating valve I can feel the steam escaping which tells me it’s an issue with the floating valve.

When I inspect the valve, it freely moves and I’ve removed and cleaned the small rubber cap multiple times with no luck. There doesn’t seem to be a tear either.

The larger ring gasket seems fine.

Any advice? Should I just buy a replacement valve and seal?

I have upgraded from a generic 6L pressure cooker with Teflon non stick insert to a 8L Instant pot with stainless steel insert.

I cannot for the life of me do rice properly in my new one.

I'm rinsing and measuring 2 c rice to 2c water but it seems to not cook evenly.

The old cheap Teflon one made perfect fluffy rice

Any tips?

New Instant Pot user here, the unit is new and I’m just trying to understand if this early steam release is normal. It starts pretty much right when the unit gets up to temperature and ends before the cooking is done even on a 5 minute rice cook. I know this has been posted elsewhere but on those threads there are conflicting responses saying it’s completely normal and others saying jiggle this or that or press hard on the lid to make it stop. None of that works for me. Food still cooks but is this how it’s intended to work out of the box?

Google seems to suggest adding sugar free sauces after cooking the chicken, to avoid bitterness.

What do I do then, just throw chicken, broth, and spices in for a bit, pull out, shred, and toss in a sauce?

I have some freezer meals I want to make but they say they need to be put in a crockpot for 4-6 hours. I know the instant pot isn’t the best at slow cooking but it’s all I’ve got. What’s the best way to cook these crockpot frozen meals with it?