If you, You already know that it can And usually the hardened cuts of beans, rice and meat – sometimes hours – even cut the time it takes to cook certain foods through the magic of heat and steam.
Yet for all the Instant Pot’s flexibility and kitchen Proper, it may not cook everything safely, or if it can, you can degrade the result with more traditional cooking methods. Describe these 10 ingredients or recipes that you should not try to cook in your classic instant pot.
Crunchy, crunchy food
Unless you have purchased a particular model, your instant pot is not a pressure fryer and is not designed for the high temperatures required to heat cooking oil like crunchy fried chicken. Of course, an instant pot is perfect for a dish such as a carnivore, but to get the final crisp on the meat, when you remove the meat from the instant pot, for a few minutes or on a baking sheet, transfer to a pan and brown. Crisp in a hot oven.
, Most dairy products such as cheese, milk, and sour cream will curl in the instant pot, whether you use a pressure cooking setting or a slow cooking setting. Add these ingredients after the dish is cooked or avoid making the recipe completely in the instant pot.
There are two exceptions. One is when you are making yogurt, and it is only when you use a recipe specifically for instant pot. Other if you are making one, And again, only if you are following an instant pot recipe.
When you can technically cook pasta in an instant pot, it can be tasty or unevenly cooked. Honestly, unless you have the option, boiling the pasta in a pot on a stovetop is just quicker and easier and it consistently produces better cooked pasta.
Two recipes at a time
Baking your corn with potatoes and carrots is a time-honored recipe, right? Not in this case. Do not try to cook a main dish with a side dish in your instant pot. They can fit together in a pot, but each meal will require its own cooking time. Simultaneous cooking items will inevitably contain a dry or meaty mess.
You’re not actually baking the cake in the instant pot, you’re steaming it. The cake will be moist – which works for something like bread pudding – but you won’t find a good crust on the cake or the chewy edges that everyone fights with the cooked brownies. However, if you need to throw something together for a potluck or a quick family dessert, you can get a damp sponge half an hour or so before leaving prep time.
Canning, the art of cooking and sealing foods in jars, is often done in a pressure cooker. So, it may seem like a good idea to make a batch of jam, pickles or jelly in your Instapot. Do not do this.
With the Instant Pot, you are not able to monitor its temperature as you would with a regular pressure cooker. With canning, cooking and sealing correctly is important. Improper cooking and sealing can lead to the growth of bacteria that can cause food poisoning.
When you want to avoid canning with an instant pot, some newer models, such as the Duo Plus, have a sterilizing setting that lets you clean jars and utensils such as baby bottles and kitchen items.
Rare or medium-rare meats
A pressure cooker is not a barbecue. A quick pot does great with strict cuts of meat – which the pressure cooker can easily break – but not so well with those that are best eaten like steak. save for
(If you are looking for beef recipes that are perfect for an instant pot, our companion site Chowhound has many good collections for quick meals and summer meals.)
Yellow and red lentils
We love lentils, but not all of them can be cooked in an instant pot. Brown and green pulses can hold up to pressure cooking, but the more delicate yellow and red versions turn to motti because they cook so quickly. Unless you are intentionally making lentil soup or lentils, stick red and yellow lentils on the stove to preserve their texture and shape.
Do not try this trendy method of cooking with most instant pots models. The Instant Pot Max is an exception as it gives you the ability to control the cooking temperature correctly. If you do not own an instant pot that has a control level, then you are better off using an instant pot attachment to do your sauce-vid cooking than if you were actually using your pressure cooker in this way. Are ready.
In general, seafood such as fish, oysters, shrimp, muscles and clams are very delicate for pressure cooking and slow cooking methods. They are foods that are cooked quickly at just the right temperature, which is difficult to do with an instant pot. A few seconds is too long or at the wrong temperature and you may end up with a pulp or lump of rubber.
In addition, fish, shellfish and crustaceans are easily cooked in other ways, so breaking the instant pot for them will not guarantee a better result, such as for hard meat.
The only exception is octopus and squid. These hard creatures can be made soft by cooking them while keeping the meat juicy. Just make sure to find a recipe that is specifically for the Instant Pot.