After seeing so many reviews of the Instant Pot I slowly began to realize the majority seemed to love this handy device. I myself was well versed on using the Crock Pot as well as the pressure cooker. But the two devices in one? I was intrigued!
The Instant Pot doesn’t come cheap and perhaps this was the main reason it took me so long to cave in. To be fair, there are varying models; the more options, the greater your total costs will be. There are so many bells and whistles available you could even find a model that connects to wi-fi!
When I chose the Instant Pot DUO Plus 60 it was because it had a yogurt setting as well as a programmable timer and an easy to read display. I didn’t need the top of the line version but I wanted the added flexibility I didn’t have in my basic Crock Pots. At a cost hovering right around $120, I hoped the investment would be worth it.
First things first, always read the new user inserts and directions. I had to jump around in the User Manual to learn the basics. I ran the 2 minute steamer introduction as instructed but couldn’t immediately figure out how long I had to wait to open the cooker. By turning the steam release valve to ‘venting’ I was able to bleed off the excess pressure instead of waiting for the Instant Pot to cool down and reduce pressure naturally.
After reading through the manual I was sad to see the yogurt setting wasn’t all I had hoped it would be. Instead of the Instant Pot reading the proper cool down temperature prior to adding the culture, I would be required to manually take the temperature of the freshly pasteurized milk. It’s not the end of the world but yogurt making wouldn’t be as “instant” as I had imagined.
With that news being a slight disappointment I decided to choose a recipe from the Instant Pot Recipe Booklet. This would be a great way to get a feel for the safety of the product as well as the everyday functionality.
Page 33 had a great looking recipe for Easy Chili Colorado Smothered Burritos. With a few little tweaks, I was still able to make dinner with a 25 Acre twist.
I ran directly to the freezer and pulled out a 2.7 pound Pork Butt Roast. After partially thawing out the meat in warm water I was able to cube it into large chunks. While the meat was still partially frozen, I knew the pressure cooker setting would still work well in cooking the meat thoroughly. For the most part, I followed the recipe basics when it came to overall volumes of meat to water ratios.
While the Instant Pot was heating up I prepared the rest of the meal ingredients. I was also able to start in on my cauliflower side dish. Overall, it took about 1 hour from start to finish in order to make this meal table ready. Not bad for pull apart pork!
25 Acre Pork Version Of This Instant Pot Recipe
- 1/2 cup Water
- 1 tsp Beef Bullion Base
- 1 tsp Chicken Bullion Base
- 1/2 pint jar Taco Enchilada Sauce
- 1 dash Liquid Smoke
- 2.7 pound Pork Butt Roast (2″ cubes)
Add all ingredients into your Instant Pot. Secure the lid and set the device on the Pressure Cook setting for 30 minutes with an additional 10 minute Release Time. Vent pressure prior to opening the Instant Pot.
**NOTE** the Release Time is defined as the “Keep Warm” cycle the Instant Pot will enter into after the 30 minute Pressure Cook time is up. On the Instant Pot DUO Plus 60, the display will show the time elapsed in this cycle.
- 1 cup shredded Cheese (I used a combination of Pepper Jack & Cheddar)
- 1 pkg Flour Tortillas
- 1/2 pint jar Taco Enchilada Sauce
- 1 small fine diced Onion
- 1 can sliced Black Olives
- Sour Cream, Chives, Green Onions, Black Beans, Jalapeños etc.
Once the meat is cooked, shred the meat with two forks and place back in the cooking liquid. Warm the tortillas and load generously with the meat. Roll and place in a baking pan. When pan is full of completed meat filled tortillas, add the remaining Taco Enchilada Sauce, diced Onion and Black Olives. Top with cheese and broil until everything is bubbly.
For my side dish I wanted something that would be calorie conscious but play well with the flavors of the burrito. The following recipe was my first shot at creating a flavorful Cauliflower dish that would please both my husband and me.
25 Acre Roasted Cauliflower
- 1 head Cauliflower
- 2 Tbsp Olive Oil
- 1/4 tsp Cumin
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp dry Cilantro
- 1/4 tsp Salt
Clean and cut cauliflower into bite sized flowerets. Coat with Olive Oil and spices. Bake in a 400 degree oven until fork tender.
The Instant Pot performed well. I enjoyed the fact, first and foremost, the product felt safe to use. My old pressure cooker was circa the 1980’s or earlier. In the past I’ve had to keep a close eye on the stovetop so I wouldn’t overheat the pot which would result in increased internal pressure. Without a gauge, it was imperative the Tick Tick Tick-ing of the pressure regulator didn’t get too out of hand.
Set it and forget it makes Instant Pot practically error proof. Simply follow the minimum and maximum requirements, all the guesswork is taken out of the process. For those new to pressure cooking, the Instant Pot makes perfect sense. The designated food buttons, device thermostat and timers make it easy to cook efficiently without having to read confusing gauges and knowing cooking times.
By the way, our meal turned out fabulously! My husband was thrilled with the change of pace and we both look forward to enjoying leftovers tomorrow. And yes, I even have plans to make yogurt in the Instant Pot…I just need to order a hand held thermometer.
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