@psychmomma agree. I love to make potato salad in ip. By the time potatoes and eggs are done I have chopped the celery onions and pickles and made the dressing. Easy peasy ?
W and I have been talking about trying this for a while. We are certainly cooking at home a lot more than normal. Feeding 6 people who are home most nights now, as opposed to 4 people who eat more meals out of the house than here.
I’m a sucker for a bargain, so I bought the one at Best Buy. It has a teflon inside, which I’m not thrilled with, but it lets us do a pretty cheap test drive to see if we will use it.
I used the pot in pot method today and made hair conditioner and face lotion (emulsified, preserved products, much like a commercial product, but with the ingredients I like). Much more convenient than a double boiler and much better control of contaminants. I had read that you can use the instant pot as an autoclave. For cooking, I really like the saute option too for sauces like a tikka masala base. Sometimes I forget but it is very convenient.
The saute option is such a bonus!
Who’s going to put together a CC IP Cookbook of all these great (simple) recipes and tips! ?
Important…if you make my pot roast recipe in post 44…you need to add some water, I guess. Otherwise, the “burn” signal comes on and the pot doesn’t pressurize. So…add some water.
@abasket you are right about this!
@thumper1, well, I’m not your mother so I won’t say “i TOLD you so…” 
Yes, I’ve read that generally, at least a cup of liquid for the 6 qt instant pot, 1.5 or 2 cups liquid for 8 qt.
I’ve done less than a cup and it’s been fine. But always some liquid.
How much liquid is a function of what else is in the pot. Juicy veggies or fruit generate liquids so you can often get by with 1/2 cup. I make a big pot of applesauce with just variety of apples, some cinnamon and 1/2 cup water and I still need to use sauté sometimes to reduce the liquid.
My plum tree is on steroids this year! I adapted spicy plum chutney for my instant pot to use up some of my bounty. Threw all ingredients in pot, high pressure for 3 minutes. Quick release, then Saute for about 5 minutes, stirring often. I cut down on the AC vinegar and sugar a bit. It tastes yummy now…and I’m not canning them, but putting half cup portions in freezer. All in, including cutting the plums up, about 25 minutes.
I use for an appetizer: a small round of brie, covered with 2 tsp curry and cover with 1/2 chutney and bake 325 for 20 minutes. Serve with crackers. Addicting!
Yum! Sounds so good! I bet it would be amazing over ice cream as well @gosmom!