@HImom, I’m not sure what he is doing. DH finds the pot very easy to clean. We have the duo, too. The liner is easy, if anything is stuck just needs some hot soapy water to soak. The lid just takes hot water and a soapy sponge. Nothing I cook gets stuck on the lid. Some running water cleans out the little pressure closure. He loves it when I cook using just the one pot.
I also make cake In my Duo but it will not be browned. Chocolate lava cake is fantastic. Other cakes can be frosted. They are smaller and I have pans sized for that.
I agree that I wash the liner in the sink or dishwasher and rinse the lid immediately after cooking without problem. Occasionally I’ll just take a mild squirt cleaner and squirt around the top or anywhere else that has a bit of food stain.
Yum! Sounds very decadent. I found a recipe that has regular granulated instead of powdered sugar and only whole eggs. I’m not sure how the cakes will compare.
I 1st had them at Roy’s and it’s still the standard I’m used to. The ones in little ramekins to heat and eat from Costco were great! Found them on sale one day—4 for $6, including the ramekins.
I’m guessing it’s cleaning the rim on which the lid locks. I have seen folks use those sponge-y, wooden-handled, small paint brushes for getting in those crevices.
I made this tonight. It was delicious! Vegetarian. It had complex flavors, and a nice bit of spiciness to it.
I used 4 cups of vegetable broth, added a third can of drained chickpeas, and added 1 lb of butternut squash cubes. Made for a great meatless Monday dinner!
It is handy for hard boiling eggs—made a dozen this morning while making the oatmeal on the stove. Now, I put it under the hood to cook so when I vent it, I can have the hood fan going.
I’m planning to make some soup in it again soon. I
I‘m fond of chickpeas but H isn’t so will have to figure out another dish.
@Hoggirl i made the Moroccan chickpea soup tonight. It was delicious. I didn’t have any carrots but added a cut up sweet potato. My H is trending vegetarian these days so I’m always looking for recipes.
Has anyone purchased the air fryer lid for their IP? I see complaints about it only being able to make small batches, but since it is just dh and I, I am thinking that won’t be an issue?
@abasket - yes. The IP brand sells its own, separate air fryer, but this is a lid (currently only for certain 6-qt models) that goes on top of an existing pressure cooker and converts it into an air fryer. Pro for me would be taking up less space than an additional appliance. Con would be that you can only use the regular pressure cook functions OR air fryer functions. Though, my understanding is that it can be used for browning/crisping contents after pressure cooking. You just change the lid. I think it comes with some sort of basket as well.
Complaints I have seen have mostly been about capacity.
I think all the buttons are on the lid itself. I haven’t done much research. Which is why I was being lazy and asking here. I learned about it from the IP FB group. Originally, I thought people were just talking about a different appliance, but then I figured out that it was a lid that adapted one’s pressure cooker to function as an air fryer.
This is a fascinating thread. I bought my son an IP recently and we are learning together how to use it. My goal in buying it for him was so that he’d opt to cook for himself instead of eating out. He will be moving out this summer so I’d like him to know how to cook some good meals.
Questions for folks who’ve been making instant pot yogurt:
I've tried a couple batches, and they were very tasty, but so far I've had to strain it to get a result that wasn't totally watery. Is that normal? Do you have a process that doesn't need straining?
And related to q1 - what do you do with the whey? I know you can use a little bit as starter for the next batch, but that doesn't use up much. I found a few versions of a recipe using whey for ricotta, but they don't seem to be working for me.
I make yogurt in my multicooker (not Instant Pot brand) and yes, it’s similar in texture to plain, nonGreek yogurt so not as thick as Greek yogurt. I strain it because I like thick yogurt.
We usually use up the whey by adding it to smoothies. My smoothies tend to be just a few handfuls of fresh or frozen fruits plus some ground flax, so they need a little liquid to make them drinkable and the whey is perfect for that. Adds a little tang, a little protein and some live cultures to the smoothie.