Instant Pot vs. Stovetop Pressure Cooker (which one is right for you?)
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Instant Pot vs. Stovetop Pressure Cooker
Which one is right for you?
Instant Pot Model that I have has been discontinued, but here is a similar one:
amzn.to/2Bnlz6h
My Stovetop Pressure cooker is Fagor Duo. It looks like they don't make that model anymore. Here are the closest Fagor option that I found: amzn.to/2DNSofw
Instant Pot Chicken Stock
• Instant Pot Chicken Stock
How to Cook Beans in a Stovetop Pressure Cooker:
• Cooking Dry Beans (wit...
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Hi guys,
Several of you asked for the farmer's cheese recipe. Here it is. Combine 1/2 gallon of whole milk and 2 cups of buttermilk in the instant pot and seal. Turn on the yogurt setting (not the scalding, but the low temp one) for 10 hours. At this point the milk should thicken and smell tangy. Uncover and turn on the saute mode to bring it to a simmer. I start on high and turn it down to medium and low eventually so that I don't scorch it. Stir it occasionally until it comes to a full simmer and separates. Strain through a cheese cloth, though I've also used a fine mesh strainer before and it worked fine. From here on, it depends on what texture you want. For moister creamier texture let it sit less time, for firmer texture, it might take several hours. To remove moisture, it helps to tie up the cheese cloth and hang it on something. Enjoy :)
Helen Rennie Thank you so much! I have a couple questions: 1. Are you using American buttermilk (Cultured, yes?) or are you using Kefir? 2. I don't have an instant pot, but I do have a Brod & Taylor bread proofer, for the 10 hour period do you know temperature (Or range of temperature) that I could use with the bread proofer to convert this recipe?
Thank you so much for that recipe, the idea of making cheese sounds cool
For creamier texture you shouldn't bring it to a simmer. It will separate much earlier, at around 110F. I think it should be slowly heated to around 160F for a good creamy texture. The higher the temperature the firmer the texture. If it simmers the cheese will be very firm and grainy.
Made it without sautee, it came out soft after draining through cheesecloth. I love your accent Helen.
Thank you! I’ve been making homemade whole milk ricotta because it’s cheaper than the premium no-filler brands at the markets. Now I want to borrow an Instant Pot and give farmer’s cheese a whirl.
Here is a tip. always add a TBS of oil to your beans when cooking under pressure to stop foaming that can get into the valves.
Yes! My mother was using her pressure cooker, and the valve got blocked. The pressure release valve appropriately worked, and though nothing exploded, the noise it made sounded like a small bomb went off. I think there is a limit to how high up on the sides the food can be, also, or the pressure release valve discharges. Our old pressure cooker was a mirro and had the 5-10-15 round weight. The pressure release valve I think was lead, and would melt to release. Things are better now. But I have used them so much that I have no fear of them. I always am wary of it going dry when cooking which can burn the food and warp the kettle bottom, so I probably use too much liquid.
Thanks for tip
I loved your analogy of cooking beans in the instant pot being like driving a car without breaks! That is how I feel about many of these "do everything" devices. Also, I must say, this is the BEST and most honest review of the instantpot ive ever seen. Most reviews are intensely hyperbolic either in the positive or negative direction. I loved your balanced approach and also your intensive testing of multiple tries at different dishes/types of food, which I honestly have seen on any other review of this device. Great work!
If you drive a car without 'breaks', you are likely to fall asleep at the wheel and drive into a tree. if you drive a car without 'brakes', you are likely to drive into a tree. Simples! 😉
Downshift sequentially and allow the engine-braking to slow you down 😏
I have used my Instant Pot for many different types of food, and while it isn't perfect as you mention, it is definitely worth it for me. This is a small thing, but I love doing hard boiled eggs in the Instant Pot. They peel so easy and perfectly when cooked with this device; better than any other method I have tried.
Have you tried the Dash Rapid Egg Cooker? Works great and its cheap. They peel easy also.
I'm sure that's a terrific method. Just in case anyone's looking for yet another method, I use Kanji's (Serious Eats) steam method for hard or soft boiled eggs and, like you, I find them to get to exactly the doneness I want and to peel easily. For one egg (I live alone), I usually use a tin cup, because you only put a very small amount of water in it. Tin cup also works for 1 serving of rice, believe it or not! 🙃
Smart and useful review. Unbiased, not subjective and very knowledgeable. You are the only TH-cam chef I have watched who substantial expertise with both the theoretical and technical aspects of cooking methods. Thanks for this video.
Very well done. Youve helped me decide on a stove top cooker :)
A negative of the stove top pressure cooker (used one for many years) is getting the flame just right over the cooking time. A plus is that you can put it in the sink and run cold water over it to reduce the pressure quickly without venting the pressure if the recipe calls for it. I used it mainly to tenderize tough beef for stew and for that it required natural depressurizing which the instantpot works well for. It's all a learning experience for me and choosing the right tool for the job.
I'm so glad I found this video about the instant pot.... you hit on every point I was wondering about.... thank you
Excellent info. Thank you very much. Good to know.
I was just about to buy the electric cooker, then I decided to stick with my trusty stove one. I cooks beans at least twice a week and my stove cooker is the best for that.
Thanks again for sharing 💐
It is good for cooking any type of lentils. I cook all type of dals in it. They come out creamy and perfect.
I bought an Instant Pot couple weeks back and really love it. Have only used it about 4X thus far and am looking forward to doing more with it. I do have a traditional pressure cooker and have used it for years but the Instant Pot is a 'Set it and Forget' it kind of a thing. Loving it so far. Looking forward to learning more about it.
I used a stove-top pressure cooker for more than 40 years before I bought an Instant Pot Ultra. I really only ever did stews and soups in the stove top. I still make all my stews and soups in the IP as well as yogurt, rice, and Flan/Creme Caramel! Creme Caramel is so easy without having to deal with a bain marie! I do the caramel in my microwave first. It still brown meat first on the stove. I live on my own and make a lot extra for freezer meals. Not having to stand over the stove to make sure the pressure is right makes the Instant Pot work well for me.
@Amy Weinholtz get a third stovetop pressure cooker
Thank you for this video. I was thinking of getting the instant pot mainly for the bean cooking. Think I’ll just stick with getting a stove top pressure cooker. You’ve saved me time, money and frustration. Have a good day
Get one it is so good you will love it
You can cook a big batch of rice and portion it out and freeze it. It reheats very well in the microwave. I used to do that all the time when I lived in Japan.
I'm sorry but frozen and reheated rice is just not the same as freshly cooked. And considering that uncooked rice stores very well (pretty much forever) at room temperature and is very easy to cook, I see no point in cooking-freezing-reheating rice. Don't waste freezer space on rice.
Omg!!! What an excellent review. I have been looking for exactly this kind of information to determine whether I was better off with a stove top or electric pressure cooker for my needs. I was also looking for a review that would compare and contrast what each was best at or if they cooked equally in all catagories. I also had questions about those delicately braised meats and how their sauces faired in pressure cookers. I have looked at countless reviews over many, many weeks and haven't come across even one video that attempted to discuss what one does better than the other, not to mention what we should NOT attempt to make in either electric or stove top. Thank you for this comprehensive review. By the way, do you know that Americas Test Kitchen rated the instant pot as the least effective of the electric pressure cookers they tested. In any case, I'm sure the results would have been quite similar. Thanks again.
I think this is one of the most thoughtful reviews on youtube. I have an instant pot (original model -- a few years old), a fagor duo stovetop pressure cooker, and an Anova sous-vide circulator. They all have their place. Dead easy chicken stock goes to instant pot. Polenta/rice/most whole grains: instant pot again. Meats: sous-vide if you have at least an hour, but then needs browning in a cast-iron skillet (instant pot meat is quick, but other techniques deliver superior results, and you will still mostly need a skillet to finish; also forget chicken skin -- turns vile) -- but sous vide is very hard to overcook -- guests arrive 2 hrs late?: with sous-vide, rarely a problem. Vegetables: instant pot is mostly useless (greens like collards that take an hour+ may be an exception, but I prefer stove-top), as is sous-vide. Best beans? Sous-vide, 18 hours, if time (OMG! absolutely grainless, but not mushy - like a soft wax). 2nd best? oven. 3rd best? Stovetop PC. Another + of instant pot: in summer, in my non-AC apt in NYC: instant pot heats up space the least! Leftover instant pot meats cooled and reheated? Other methods deliver superior results.
sous-vide beans? I want to hear more :) what temp? do you put them in a jar with water and then set them into the waterbath? soak first? thanks!
@@helenrennie Sadly, cooking beans is an art not a science (bean age, bean variety, temp, pH, etc.)! So many variables. This is my recollection from the experiment a couple of years ago. I soaked 1 lb beans (Rancho Gordo for sure - iirc Domingo Rojo) overnight in salted water - based from Kenji Lopez-Alt recipe - (15 gm/l ~ 1 heaped T/qt Diamond Crystal kosher salt with a ~3 inch piece of kombu seaweed), 1 lb beans, in a 1/2 gal mason jar. Drain beans (and feel sad as you watch most of the beautiful red color of the beans go down the drain!), rinse in fresh-water, add a bit of salt, put in pot on stove and boil 10 minutes to klobber lectins. Cool until it won't break glass, divide between 2 of the 1/2 gal mason jars -- expansion during cooking will be too much for a single mason jar (chop kombu in 2 and divide as well, or see next paragraph). Set jar in cambro, and fill with enough water to be above bean level. Set temp to (iirc) 190° F. This temp is high enough you want to minimize water evaporation -- I may have loosely covered mason jars (loose ball jar lids? loose aluminium foil?) and used ping-pong balls on water surface of cambro. My recollection is I started beans early afternoon (1 or 2 pm) saturday, tested every few hours, got frustrated that this was not working out -- late evening had a couple glasses of wine..., and went to bed, forgetting about the beans! Next morning I got up, go in the kitchen, and go Oh, damn, My Beans! Tested and OMG. What a texture. NOT mushy, NOT grainy -- every starch granule rendered into ?? a gel state??. And essentially NO broken beans. Remarkable. I can't remember for sure, but I think I also had farmer's market heritage pork ham hocks (Flying Pigs Farm) in the jars as well. But as you know, beans need constant testing. Cook until done -- which is how long? Until done. Keep testing. Until done. This can be a laborious PITA.
An instant pot related bean tip: I used to try to cook aromatics (onion, carrot, celery, herbs, e.g. rosemary) with the beans . Aromatics invariably turn to mush way before beans are cooked. You do NOT want to try separating carrot mush or rosemary leaves from your beans. I've also tried using what is basically a giant tea ball to segregate the aromatics. Doesn't work that well. Instead, cook bean cooking stock in your instant pot. Add chicken stock (preferably homemade, chicken feet work amazingly for this purpose, and are still quite cheap), aromatics, and kombu to your instant pot; add a little olive oil and cook on high for an hour. The aqueous soluble flavor components will extract into the chicken stock, the lipophilic flavor components will be extracted into the olive oil. Cool, strain through a sieve, and use this stock to cook your beans, and avoid getting slimy overcooked veg on your beans.
Cast Iron - variances in temperature across a pan can be ~100F while a multi-clad pan would be ~10F (You have to preheat in an oven to get even browning which wastes heat energy). Aluminum holds more heat at just over half the weight, spreads heat more evenly, and can tolerate 500F+. Cast Iron requires seasoning, slow heat up, and high maintenance which releases toxic smoke into the air, and wastes heat energy. With a stainless surface; you have the choice to season or not, and it is better for making a fond. - For these reasons I stick with multi-clad or disk bottom pans as I also observed much better results in them.
Slow cookers deliver better beans than any pressure cooker or pot on the stove. I haven't tried to sous-vide them.
Non-AC apt in NYC summer? That's torture.
I own both types of pressure cooker and this is a totally fair and comprehensive review. I’m somewhat surprised that you don’t own a rice cooker, which gets way more use in my kitchen than either.
Thanks as usual for a no-nonsense review that helps us make informed decisions to help improve our daily kitchen experience. For me personally this is very interesting, because it might help me avoid buying one of these ridiculously expensive and imo useless cook processors that are currently en vogue here in Germany thanks to MLM style distribution and aggressive viral marketing. Despite having a very well equipped kitchen my better half has been interested in getting one of these machines for quite a while.
Here in Germany the dominant one is called "Vorwerk Thermomix" (similiar to KitchenAid Artisan Cook Processor I think) and it costs a whopping € 1299. Seeing that a lot of the applications she was looking for are covered by a much less expensive machine, this device this might sway her.
So thanks for the video!
Thank you Helen, this was so helpful! It is interesting how there are all these devices that work on a range of recipes nowadays.
I think I'll stick with the two Mirro Pressure Cookers that my Mom gave me. I was thinking about getting an Instant but I need the counter space more and my Mirros are great for canning my stocks and soups.
Wouldn't the Slow cooking option be good for the osso buco and such things that you want to reduce like that? leave the steam gate open and let the vapor escape.
You are very detailed & efficient in your presentation. I leaned something new (because I haven't tried cooking white beans) but I learned: White bean types are delicate! Thank you because the I hear a lot about the instant pot.
Hello, Ms. Rennie! Thank you so much for this video. I've decided not to buy an Instant Pot at all based on your review! The three European dishes you mentioned I make quite a bit. I've made boeuf bourguignon about four different times since fall of 2019, and European dishes and recipes that require nice, browned meat are typically the way I always cook. So thank you! You've helped me decide. I'm just going to stick with cooking the way I normally do because that's what I enjoy.
thanks for the video!! I'm feeling better keeping my stove top & buying a instant zest for rice for $50 saving.
Canning with a stove top is an added value that Instant pot can't do.
Such an informative video. I so wanted a complete review between the two. Thanks a lot! 💖
A very helpful video. Warning: contains science.
I have been using electric pressure cooker for 39 years. Northern beans are my favorite beans. I don't eat many beans but when I do it's navy or northern. I don't mind a little bit of mashed up beans. Beans are not worth it to me to not have the convenience of the cooker. I mostly use mine for stews. I have a separate appliance just for rice. The roast stew is really good imo. I don't mind the juicyness of the meat. The flavors are still complex enough depending on the seasonings and additions. I could my meat for about 50 mins to 1.15 hours. Then I add my veggies for about 5 pressure minutes. It is perfect every time. Another go to recipe is chicken and dumplings. It is the same as the veggies. Just cook your meat first then add your fluffy or dense or frozen egg noodles for 3-5 mins. It is always perfect.
I have a fissler stovetop pressure cooker and it works well for many Moroccan braises or stews, as they come out so tender. I am okay with cooking them down if needed, with the lid off, or poured into a pan that can go in the oven.
I’ve not had any experience cooking with an insta pot/pressure cooker, but my mother in-law uses an insta pot for nearly every dinner meal. When i stayed with her for a few months, I noticed often the food from her insta pot would be too mushy or too watery. Any sort of pasta noodles never had al dente texture. It’s definitely a handy kitchen tool but it’s definitely not magic, and it won’t turn out perfect dishes all the time.
Yes yes yes you should buy one they are awsome we use ours every week two or three times it is so good and works very well my wife loves it we do all the veg for Sunday roast, slow cook, stew, rice, curry, it is endless and it just works the best tool in the kitchen!!
Lol. Your car analogy for Cannellini beans in Instant Pot won me over to like and subscribe. :)
so very helpful. am going to get a regular pressure cooker because you gave me all the information i need to make the choice that is right for me. merci!
Helen, I love your reviews and educational videos. I am still undecided about purchasing an Instant Pot. I am a strong advocate of using pressure cookers but all of mine are of the range top variety. I think I want to purchase an Instant Pot (and I probably) will; I hesitate because of bad experiences with previous types of electric pressure cookers. Thank-you for this video.
Love your accent! I too succumbed to peer pressure and got one, but it is the cusinart brand. Sadly, I hardly use it. Like you said it doesn't keep a nice crust on chicken or other meat. I like the flavor of foods that come out of my Dutch oven, so much more favor from cooking a long time on the stove or oven.
I just cooked 2 turkeys this past month. I used my PC for stock, but poached the breasts and innards. - Yep.. the breasts aren't browned, but the fat is rendered, and when frozen, thawed, and broiled? - Doesn't taste like leftover and some of the best turkey I've had! Not sure if a PC will match poaching (~175F) but it should have a similar result.
i grew up on stove top pressure... i got an instant pot and loved it! it did stop making beeps but it still stopped when it said it would. it's in our bulk pile right now, i just got a ninja foodie pressure/air crisper for xmas. i made chorizo papas tacos for lunch in 20 minutes!!! i still stand behind a good stove top pressure pot, just check your cap and keep the seal immaculate!!! pressure cooking is one of my all time favorite tools.
Two weeks ago I bought a stove top 8-qt pressure cooker. Love it. Not many recipes on here for it. But! For the instant pot there are many, many of them
It also works really well for recipes that would be in a slow cooker anyway. So a beef stew where you sear in a separate pot and cook for half a day on low could be done in no time at all. You'd probably have to use a little less liquid as even a slow cooker evaporates some but it would work just as well. Of course it's not as good as a stew where the meat and sauce is caramelized by the heat of an oven but it's definitely a main selling point.
Btw fagor went bankrupt like 2 years ago, it was replaced with Zavor. The products are basically the same just some minor changes
I was given an Instant Pot for Christmas and I love it. I cooked pork ribs in it. I cut them into 2 rib sections set them upright in a spiral pattern and poured a mixture of BBQ sauce and water about 2 cup on high for 45 mins. They came out so tender. I have also made chicken paprikesh, and chuck roast.
I have made many meat dishes in my Fissler stove-top pressure cooker, and they have actually turned out tastier than the oven version, in a fraction of the time. I cook it under pressure for about 45 minutes, and then I let it depressurize naturally, take the top off, and let it reduce for about 20 minutes, and it turns out perfect each and every time. I also use mine for Risotto all the time, and the fact that I can depressurize it quickly helps to peel the layers of the rice from the surface, and as soon as I stir it, it turns perfectly creamy. The same process that makes beans burst works perfectly for Arborio rice. If you understand the physics of how liquids boil at different pressures, you can make exquisite dishes in a stovetop cooker.
Stove top is my preference as it is faster and accurate. I use pot in pot method for beans, rice, couscous, polenta. I make a lot of stews and soup broths. spaghetti sauce. Cook whole chicken etc. The other electric pressure cooker is too big and bulky and takes too long to come to pressure and to depressure. I also use my stove top pressure cooker...as a regular pot as well. I prefer 8 L. Seems to be perfect size for me and my chickens. Use it for Lobster to steam and vegetables.
The Instant Pot came in really handy over the holidays. I could cook mac and cheese on the dining room table while my sister was in the kitchen.
I found the same thing for Beans with the IP. The method I use now is to soak Beans for 2 hours in warm Water with 1 tsp Baking Soda, and Black Tea. I then boil Beans for 15 min. in the same solution. Beans come out perfect every time, with far less time.
Thank you for a very fair and helpful appraisal--I have an "instant pot" (salton brand)and a stovetop one too and I also see differences. For me, the long wait time for the instant pot to come to temp and pressure (vs the stove top pressure cooker) is an annoyance, particularly when cooking foods for a short time (rice!). I don't mind that when making stock or pulled pork or lamb shanks. And now I understand what's going on with beans! Thx! But what i really love my electric pressure cooker for is confit duck legs--I don't need to buy extra duck fat and once cooked, they will store in the fridge so you can whip them out for a fancy weeknight deal (just flash the duck legs under the broiler before serving). For me, this made it worth the $.
A quality pressure cooker like the Fissler doesnt need minding. You get it to pressure on the guage and turn the stove to the lowest setting (electric). Done. Perfect. I could not join the insta pot craze as I think they brown food poorly in comparison. For rice i have a Japanese Rice Cooker (Zojorushi?) and get perfect rice while I'm, making stew in my poressure cooker as I am doing right this moment. I dont ever view pressure cookers as dangerous since I know how to use them properly.
I bought one a few years ago because I make a lot of bone broth and summer in this part of Nova Scotia is sweltering. Too hot to use either of my stoves. I absolutely love the thing. Never dreamed I’d use it so much. In fact, I now have three: the original 6 quart; a 3 quart; and one that has a pressure canning function.
The slow cooker function is your Dutch oven😁 if I had a Dutch oven I’d use it. I hear it’s way better for flavour if done right. Thanks for your great in-depth review. I will get one knowing it sucks at beans, and won’t taste as good as a slow cooker. The speed and the safety of not having to stand over it is game changer for me!!!
Thx for your time here, very well spoken and nicely edited!!
here is an update on beans. use a slow cooker function: th-cam.com/video/aiUcygy6W_s/w-d-xo.html
I’ve never used a stove top pressure cooker and even though I own two probably never will. My mother exploded hers at least three time when I was growing up. It was a bit scary and took days to clean up. The instant pot is the first time I’ve cooked with pressure and I love it. I’ve been satisfied with northern beans.. I’ll take note of what I’m doing but it could be I’m more flexible because I don’t have to soak them or cook for hours. Maybe it’s because I usually add some rice for balanced protein or use a bit less water? Any way I love the instant pot. I do cook my stews etc in a Staub Dutch oven. My kitchen will always have a good Dutch oven and always has had one.
Very good. In the starting i think that you are going towards instant pot, but no you made it right.
Thank you for your honest and educated review of this, "Contraption" lol. I've been looking for a good review, but most only talk about fast cooking, (fast does not mean good). I have many vintage and high quality pots, pans and a great crock pot. I can clearly see this Instant Pot isn't for me. For me cooking is art, like painting a picture and playing music.. I want to enjoy cooking, not lock it all up in a limited control cooker.
Must have in the kitchen. Very Good product. Check here: amzn.to/2t647Dm
I'm new to your channel and really glad I found it!! I love my instant pot but couldn't figure out why certain dishes and, yes, some beans just didn't work out. The beans were really perplexing as I was having great success with some, and total fails with others... I figured I had just done something wrong until this video --thank you so much for sharing!
Excellent video. Clear and informative.
I use my instant pot mostly for stock but have had success with rices and oats. Accidentally letting the oats go completely dry was a pleasant surprise due to the wonderful crust it produced but I wouldn’t recommend doing that regularly.
I started with stove top pressure cooker as I didn't appreciate the automatic, features of Instant pot init. 2 months ago I finally gave in and got myself the latter one, and I love it too, after thinking that the stove top unit was the best thing since the sliced bread. I love both units for making it so easy to make soups. I was never a cook, but video channels like yours or Natasha's made me realize how easy and enjoying the cooking can be. Making bigos is now much less daunting, and it tasts as good as the ones made my mom and sister.
Thank yiu againnfor an excellent, very honest review.
I think my biggest complaint is searching for recipes. I use a stove-top cooker, and I’d say 99% of the time, a search brings up a bazillion recipes for the Instant Pot, and zero to few for the stove-top. I realize they’re similar, but they’re really not exactly the same, so I either search forever, or I just pretty much wing it. Instant Pot seems to be assumed to be THE pressure cooker.
I love my presto 8qt stainless steel stove top pressure cooker. I would take it over an instant pot. A pressure cooker is an amazing kitchen tool.
When I need to drop the pressure on my Presto fast, I put it under cold running water in the sink. The pressure drops really fast, safely and no boiling.
Amen. My Presto cooker pot is the most used pot in my kitchen, I use it for all sorts of general cooking even without the pressure seal, it's just a solid piece of cookware. Combined with an induction cooktop, my favorite.
Nice discussion. For me, an immersion circulator is worth buying if only for one dish alone: onsen tamago. Soft cooked eggs have been a favorite of mine for years, and an immersion circulator makes them ridiculously easy to cook
Instant pot cook my beans black eye beans perfectly. I do not use beans/chilies button. I use manual button and put in 30 mins and the beans comes out perfect. Celebrating 3 years of instant pot and definitely the easier cooking experience of my life. I love it.
Thank you so much! I needed the answer for beans with Instant Pot.
I just posted a video on how to do beans in instant pot. th-cam.com/video/aiUcygy6W_s/w-d-xo.html
Hi Helen. Great video! I've had great results making cheesecake and banana bread pot-in-pot in the Instant Pot as well. Cakes tend to turn out very dense and moist, so it wouldn't work well for something like an angel food cake, but I do want to try something like a carrot cake that benefits from being nice and moist.
I think you might just need to reduce the water or milk in the recipe like I do with PIP rice. Also if you aren't already; remove 2Tbsp flour for every cup and replace with 2 Tbsp corn starch. (cake flour)
When I was researching pressure cookers for cooking dry beans I kept seeing references to the instant pot. I have been using their three quart model for about three years. It is superb for beans, and the small size makes it a good choice for cooking, say, a quarter to a half pound of dry beans at a time. It's a very good choice when cooking for two.
I have also switched to using the instant pot for rice, including brown rice. Other applications I like are cooking steel cut oats, and tough cuts of meat.
It's a great invention.
Thank you! The info on beans was very valuable!
Very thorough review. Helen, would you, please, post some recipes that you mentioned? Especially the preparation of the farmer cheese.
Ooh yes! I would love the farmers cheese recipe! As well as how you use it...
I just added it as the first comment. It's pinned to the top of the comment section so that it's easy to find. I'll post a video next week for an idea of what you can do with farmer's cheese.
@@helenrennie thank you Helen.
I agree with you about the Instant Pot. I find that the only thing I use it for anymore is to cook rice. But even that takes longer than the rice cooker I used to have. I've tried many recipes but they are all terrible, except for soups or things that would work in a Crock Pot. Anything with pasta is gummy. The "saute" function is terrible since the temperature is so low.
Your videos are always educational and delightful. Thank you!
This was a super helpful review. Thank you, Helen!!
Some things just need long slow cooking so a slow cookers work best or a stove. I am still debating the pressure cooker at all debate so you helped some. I do use a slow cooker for those things that need to slowly cook for a long period of time. I thought the ability to brais meat would make the electric pressure cooker better but you let me know that it wouldn't help me. If I need one it will be stove top. Thanks for the help.
The quick release seems to defeat part of the purpose of a pressure cooker (cooking at a higher temp while not destroying the food). Waiting for an IP to cool down would aggravate me and defeat the point of pressure cookers cooking faster. (Running cool water over a stove top cools it down quick). I always figured if I wanted electric pot benefits (timing and temp control); I could acquire them with an induction burner. -That setup would also allow for different sized pans (smaller get to pressure quicker).
I was so interested in your review, so almost forgot to click "like" button. Great job
Excellent talk about beans, I make a lot of them. Well done.
I was skeptical at first watching this video but the bean test is absolute. I use a Magfesa stove pressure cooker and have a IP Duo Evo Plus still in the box. Also a Zojiroshii imported form Japan for rice related items. (no comparison in terms of rice) IP is good for many applications, but watching this video gives me much needed info.
I love it for steaming vegetables. Once you figure out correct time and pressure levels it is very easy to get consistent results..
And make sure to try Kenji Lopez's chill verde.
C
#realcoment Why don’t you use his full last name? Helen calls him that and it’s very disrespectful.
@@lefteyedspy It's only disrespectful if the person doing it knows about it and continues to do it.
mad thumbs How should I bring it to her attention?
Helen, you would LOVE the Instant Pot PRO 8 quart!! The pot has handles and can be used to a stove top. It browns a little better as well.
Very good and informative review. I've been debating on getting an Instapot but all I ever saw on reviews were how great they are. You covered the pros and the cons very well. I'm still on the fence about getting one.
I got a stove top for $38. -I don't regret it. The IP takes longer to heat up, and natural release. Instant release partly defeats the purpose of using pressure (still way hot at lower pressure). Electronic features can be acquired (digital timed outlets, induction burners, smart stoves). Stove top models you can run cold water over to bring down the heat (better form of quick release. Stove top models aren't dependent on electronics.
@@madthumbs1564 Hi! like Tom, I still can not decide about what to buy. What do you think about safety?
I bought a used IP 6 quart duo nova and it took me a long time to get used to using it. I've made many delicious meals in it once I figured out how to use it. I'm a long time stove top pressure cooker user, there's at least 1 on my stove all winter long.
You should try the slow cooker function for your beans.
I use a preassure cooker to wast less gas/energy and make the process faster. Not slower. If I wanted slow I would just put a normal pot on a stove and call it a day.
@@AnHeC Thats great, but only if you like standing over a stove top all day. I prefer to set it up on Low before work and come home to a cooked meal.
I decided to buy what is arguably the best stove top pressure cooker money can buy - the Kuhn RIkon Duromatic 8L and I couldn't be more happy with it. It's very, very expensive (especially to ship to Australia, yikes), but I use it so much and it's such a pleasure to use that I feel great about buying it. The build quality, including the fit and finish is great, replacement parts are readily available and relatively cheap. It's very intuitive to use, and being able to see the pressure gauge from across the kitchen is nice when cooking a big family meal is really handy. The polished stainless steel finish makes it beautiful, and I use it often enough that I just leave it on the stove rather than in a drawer. I've used it multiple times per week since buying it 5 years ago, and I've noticed no deterioration of the seals in this time. I plan on continuing to use it like this for decades to come. It has its limitations like everything does - high sides mean not great for searing, and it can't go in the oven, but that's the case for all large pressure cookers.
I honestly can't recommend it highly enough to anyone looking at buying a stovetop pressure cooker, but be prepared for sticker shock.
I love your show and the explanations you provide in detail…I tried the black beans in the instant pot and came out great. Thank you.
I am a devotee of gourmet deviled eggs, and happy to read that the IP is used by Helen's Kitchen viewers for 'hard' boiled eggs. I have found 5 minutes on the Low setting produces the semisoft yolk center that Helen prefers, and 5 minutes on High results in its completely cooked counterpart. For me, placing the egg immediately into ice water has eliminated the gray yolk ring. Farmer's cheese, rice, chicken stock ---- possibilities seem endless!
Thanks for the video. Makes me think pressure cooker is a better choice for me
Helen, I love your logical explanations and wisdom. Thanks for the great info!
❤️ mine too. However my 3 QT rice cooker is tiny and easier and cooks oatmeal etc too for 2 or 3 servings. Just rinse and add the rice and the liquid and press the button down. Voila! Same for oatmeal! And you can add spices etc to the pot at the start. Recommend bobs red mill Scottish oatmeal comes out the best! I have 4 empty nest friends that all use the little rice cooker and for oatmeal too!
Helen, pardon me for making this a long story but I'd like to tell you. My mom was born in, at that time, was Poland. During WWII, she was taken from her home at 19 years old by a German officer who took her to Germany to work for the officer. After the war was over, he place she was born became Ukraine. Since I was a child, she taught me to use a stove top pressure cooker to make beans and my favorite, Pot Roast. I've used one my whole life. The 2 main dishes I cook in the pressure cooker are: 1 Pinto beans and 2. Boiled Roast beef with peeled whole potatoes. I cook the roast for an hour, then I cool down the pressure cooker with tap water, open the lid and add the peeled whole potatoes. After it starts to steam again, it cooks for 20 more minutes. Again I cool down the pressure cooker and open and add a rue that i made with butter and flour to thicken the broth in the roast. I leave the lid off, and remove the potatoes and cook it till the broth thickens. Everyone that has ever tried my roast has told me it's the best they ever had. My daughters, grown now, keep calling me and telling me to call them to come over if I make my roast. This whole story has a point. I bought an instant-pot and tried both my beans, and my pot roast in the instant-pot. To my surprise, the results turned out horrible. The taste was so drastically different, I decided to not use the instant pot again. I also have absolutely no idea why the results were so different. Like I said, I've been using a stove top pressure cooker since around 1973. But why the instant pot tastes so different, I have no clue. By the way, now I know why I enjoy your accent so much, it is very close to the accent my mother had. She spoke 6 different languages, most where some dialect of Russian and Polish. I miss her. Thanks for listening.
You'd have to give me much more info if you'd like me to help you trouble shoot. Saying it was "horrible" won't help :) Was it tougher than usual? Instant pot uses lower pressure than stove top pressure cookers, so it will need more time. Generally I am not a fan of cooking meat in a pressure cooker of any type. I like the dutch oven because the sauce reduces more and the top of the meat browns. If you need any help trouble shooting, e-mail me at helenrennie@gmail.com
@@helenrennie Thank you so much for your reply. I have no complaint on the toughness my roast cooked in the instant pot. It's the taste. The meat and broth all had a strange taste I've never experienced before. My best guess was that it had a taste like maybe it had metal in the broth.
I've noticed that all the meat I've cooked in it has that same taste. Even my chicken. The convenience of cooking a completely frozen chicken by start and ignore was great. It's that strange taste. Like I say, I have 2 old fashion pressure cookers and neither leave a weird taste to the food.
Loved your video. A friend of mine gave me an electric pot for my birthday because I cook a lot and make cooking TH-cam videos.it's one like the one you showed but the brand is different.It's a Farberware. Basically they are all the same.(electric ones ) I cook beans and now with your useful information, I have a better idea of using this electric pot T.hank You.
I have an 8 quart Instant Pot, and I love it for making bone broth;use stew setting for 3 to 3.5 hours, turn the pot off and rest for ten minutes, then open the pressure knob slowly and let it release completely.
Nice review. I got swept up in Instant Pot love a few years back and bought one. I already had a 30 year old Mirromatic stove top pressure cooker, found in a thrift store years ago. I find that I more often reach for the stove top version although I confess that I am not a yogurt maker and realize that many people use their IP for that alone. I am not ready to give either pot up; think I will dig out the IP and make some farmer cheese.
For all types of beans, I use the stove top PC and add a little oil to prevent foaming, salt, and a bay leave as well as dried chiles (depending on what I'll be doing with the beans).
Love my Instant Pot. It freed up some much-needed space. After a few months, I gave away my slow cooker, rice cooker, and pressure cooker because they were not being used.
I'm a bean person. I got a Fissler pressure cooker. Thanks for an excellent comparison.
I’m a dried bean person and thinking of buying a fissler pressure cooker too. Where do you find your recipes for the pressure cooker? Tia.
@@DK.448 I don't really follow an special recipes tbh. Just making sure that I have a good amount of liquid and not to overfill the pot. Especially with beans. Other than that I cook normally, for one third of time it usually takes. This works especially well for meat sauces and soups.
Very good information! Thank you!
Great video, you answered many questions. But would argue the intantpkt can't make yogurt because all you need is a heating pad to make large quantities
I use the slow cooker function for 3 things:
-Short ribs. Compared to pressure cooked i find the slow cooked to lose way less moisture and size
-Homemade condensed milk. I just put my milk in slowncooker and strain after 8 hours
-Homemade bulk balsamic vinegar reduction. Same as above. No worries about sugar burning or sticking on bottom
My only complaint is that you disregarded the slow-cooker function then complained that dishes that benefit from being cooked using the slow cooker function don't come out as intended when forced through the pressure cooker function.
It's not apple vs apple comparison when you have to slow cook the beans with an instant pot pressure cooker.
sure, instant pot can do bean as a slow cooker. At the end of the day, it's being evaluated as a pressure cooker; not slow cooker.
@@strain121 but the point of a multifunction device is its ability to do multiple things... so disregarding that during the comparison only to complain about it is missing the forest coz of the trees
#realcomment An excellent analysis as always. I bought an InstantPot Ultra for my girlfriend last year, and broke down and bought a Duo for myself. We pretty much do simple stews, made more interesting by adding Curry packets we pick up at Indian grocery stores.
My last couple of endeavors I chose to do some sauteing on the range, then dumped the contents into the IP. This came out great. I caramelized onions, sauteed the pork, even browned some spices, deglasing with chicken stock, all of which went into the IP. I added veggies and started it up. It came up to pressure quickly due to the already warm parts. I made something that tasted good but bland the first day, but after a week in the fridge was delicious.
So consider doing a bit of stove work to compensate for the weak saute mode, and you might be quite surprised!
Thanks for you always excellent videos. Interestingly I found your channel when I first decided to get a stovetop pressure cooker, you had such and excellent video that I subbed. :)
*I love to watch your videos, you do everything very graceful. Spaciba!!!*
Superb video to highlight the differences 👍🏻👍🏻👍🏻👍🏻
Thank you so much! This was incredibly helpful! I’ve been researching forever trying to decide which route to go, but haven’t been able to find enough info. As I would want to brown meat and cook many types of beans, stove top appears to be the way to go for me. Thanks for the thorough review!
Hello Helen. I am Hearing Impaired (as are many seniors over 50) and I depend heavily on your Closed Captions. I do not know if you have the option to view and edit what the Closed Captions say... but on this video, I could not follow along on many/most of your important comments. Please view this video yourself using Closed Captions and you will see what I mean. This has not been a problem on your other videos, so I'm asking "Did you skip a step this time? or switch programs for creating Closed Captions?" I know you are very conscientious with your content and THAT is why I like viewing your videos so much. So maybe, if possible, I would appreciate some editing on this text. I LOVE your videos and do not want to miss a word. Thanks so much.
My decision was basen on the place they occupy vs the time they would be used. So I bought a SEB Pressure Cooker where I store just the lid but reuse the pot for everyday cooking. Due to its thick bottom and walls, there is an even and constant distribution of heat. Consider its big size too, perfect for a big family. We use it for soup, pasta, even boiling eggs. Maybe an instant pot would have cooked faster, better, etc. And it has many fancy buttons that I guess are like the ones on the microwave - never used. But it's electric, it takes space on the countertop, I can't easily store it when not in use.
Thanks so much for this great review. I am still using the stainless stove top pressure cooker I got 51 years ago. Never had a problem with it. After watching your review I won't buy an Instant pot.
for beans, carefully move the stovetop press cooker to the sink and run cold water over it without touching the steam valve. I've used WMF pressure cookers for 10 years. Searing is easy and great. Use a induction cooker with timers.
Another possible advantage to a stove top pressure cooker is if you want to do a quick release without the boiling, you can place the pot in your sink and run cold water over it. That definitely won't work with an electric appliance.