Can you use some instructions on how to use an Instant Pot®? I have you covered today with pictures because I’m a visual person. If I can SEE it, I can do it. I have used a Fagor electric pressure for a few years, maybe five years.
I took several pressure cooker classes from Chef Brad and he recommended a Fagor and that’s what the store was selling where I taught some classes. My friend, Tiffany suggested I try an Instant Pot®. She has been using her’s a lot and loves it!
She and I did a joint Instant Pot® giveaway right before Christmas. It was an extremely popular giveaway. The woman who won was so excited when she received the email that she had won the Instant Pot® because she had heard so many people rave about it. I really wanted to try one BEFORE the giveaway in December.
Well, I got it just in time to try making some chicken tenderloins in it. They were perfect in every way! I wish every family could have a pressure cooker in their homes to make healthier meals fast! I decided to do some potatoes today in a pressure cooker because a reader asked me how to do them. You basically need to look at the charts I made for pressure cookers, or use the book that came with the one you purchased. My PRINTABLE charts are posted below. I washed the potatoes and started the process.
How To Use An Instant Pot®:
I need to explain two things before I go any further. There are two ways to release pressure after cooking:
- Quick release means releasing pressure instantly after the food is cooked. When the meal is finished you push “cancel” and turn the valve to “venting” and cover the valve with a washcloth (be careful with the hot steam) so the steam doesn’t burn you after you switch the valve from sealing to venting. I wear hot pads as well.
- Natural release means the food continues to cook after you press “cancel,” but the residual heat and steam wait for the pressure to come down on its own naturally. This will take about 20 minutes or more depending on how full the pot is filled. Then it’s ready to unlock the lid and serve. There is still steam, so please be careful when you turn it to “venting”.
I checked my vegetable chart and decided to cut my Russet potatoes into chunks and I left the peelings on. Easy, right? I added one cup of water to the potatoes in the pot.
Next, I placed the lid on top of the base and turned it until it locked in place, and I turned the pressure valve to “sealing” and pushed the “manual” button, then the + symbol until it showed eight minutes.
I made sure the pressure button was on high. You can adjust the time for a longer time period if needed. It takes a few minutes before you will hear it beeping, which means it’s starting to build up pressure. You will see a little bit of steam come out of the valve. No worries, it’s just getting ready to pressure cook your food.
You can see the “manual” button below and the “High Pressure” light is on and it shows 8:00 for eight minutes.
You will see the time 8:00 or whatever the time you need and then the flasher will show ON.
When you hear the beeping after it’s cooked, you place a washcloth over the regulator vent and turn it to “venting” to carefully release the VERY HOT STEAM. You can get burned, it’s very hot, so be careful. You can then remove the lid if you want “quick release”, which is what I wanted to do with these potatoes. These potatoes can be fried, mashed or eaten as is. I love how easy it is to set and forget this pressure cooker.
Let me know if you have a pressure cooker and tell me what foods you like to cook in yours! Thanks again for being prepared for the unexpected. It’s critical we know how to cook from scratch…..May God bless you for your efforts.
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