Demystifing the Instantpot

So what exactly is an Instantpot? Well they’ve been around a lot longer than the infomercials. An Instantpot is simply an electric pressure cooker. That’s right, the electric version of what’s been around forever.

Some things to consider when purchasing one:

Brand: Honestly I don’t consider the brand to be high up on my list of qualifications when dealing with an electric pressure cooker. There are three I am familiar with, the instantpot, power pressure xl, and fagor. I have the xl, I have had it for two and a half years, before the craze of the instantpots. I love it, and it continues to work as well as it did when I first got it. Although from some poking around/reviews I think the fagor seems to be the most durable.

Size: This gets a little more important. Who all will be using this on a general basis? Anything smaller than a six quart is really only good if you are the only one eating out of it. Six qts are good for 2-3 people, but if you are a bigger family I’d get an 8 qt. That’s the only thing I regret, that I will eventually have to buy a bigger size.

Materials: You have three different choices of what the inner pot is made of, depending on what brand/model you purchase–nonstick, stainless steel, and ceramic. Nonstick is by far the easiest to keep clean, although there is a chance to scratch it if you use the wrong tools, and they usually aren’t as durable. Ceramic is a little more durable, and is also easy to clean after you use it. Stainless is by far the most durable, although there is a learning curve to keeping it clean if you’ve never used it before. The other bonus is it gives meat that beautiful brown crust when you sear it in the pan, something you would never be able to do with nonstick.

What is your favorite brand/model? What’s your favorite recipe? Share in the comments below.

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