You might want to do a search here as there are a couple of recent-ish threads about the IP. Hooray for new gadgets!

There are millions of great recipes, and millions of not so great recipes, online.

Enjoy

No experience with IP but good luck; I know they’re very popular!

Curious what Cuisinart you’re so happy with? Is it the CSO?

Dave, do you get a zillion posts per day on the FB page? Momj, don't really want to sift through millions. That's why I asked for favorite places. foodonastump, not sure what the model of the cuisinart (so many boxes laying around!), but it toasts, bakes, broils and air fries. About $140 at BB&b with sales and coupons. I'll look for the book and let you know.

"Dave, do you get a zillion posts per day on the FB page?"

I suppose it is possible if you don't have your page set up to limit or block notifications. I only get notifications from immediate family or friends - people I choose. For anything else - like the one I linked above - I have to go to the page itself when I choose to read what's new.

As for what to make, like choosing what to plant, you have to choose what things you want to make in it. Many are fixated with only the desserts, others are only interested in soup recipes, and others seem to only use theirs to hard boil eggs. Our house focuses primarily on main dish meals. And you have to vet the sources just as with everything else. EX: foodnetwork.com is more reliable than some personal blog (although some of the blogs that focus on IP are really good).

Ones we like:

instant-pot-pot-roast-potatoes/

instant-pot-barbecue-pulled-pork-sandwiches-3649647

Dave

"Many are fixated with only the desserts, others are only interested in soup recipes, and others seem to only use theirs to hard boil eggs. "

if the above link is to the IP FB community forum, I don't find that many are only interested in desserts or eggs etc. Most who post often also post for soups, meats, veggies etc. and this time of year with holiday parties, desserts are a

big thing. I also think many are so surprised that they have a choice of making desserts in the IP. and the cheese cake is a big one because it is so easy and

quick to make - with many options in variety. New users are encouraged to do some of the easier things in it first... and those do include eggs, soup and cheesecake.

join the IP FB group. scan past dishes you aren't interested in and dishes that end up having a ton of posts/replies - unless it is something you are wanting to make and you're new at it. I find the many differences posted for the same food is confusing. I usually go to a trusted site to check on time to cook etc.

trusted sites - Amy and Jacky, thisoldgal and pressureluck.

there are others and many will be listed on that FB site in the posts.

you always, always have to put water (or thin liquid like broth) in the bottom of the inner liner to pressure cook. make sure the inner liner is in the pot before you put liquid or food into it. without that thin liquid, it won't come to pressure.

how you layer the foods into the pot matters. do not STIR ingredients. tomato type ingredients often cause a burn notice. the IP site will list websites to help with this. that FB site will help also.

always NPR for meats or recipes with meat in it - if you want tender meat. allow the IP to npr (natural release) for 10-15 min before you QR (quick release).

they just recently posted a long list of 'need to know' things for new users of it, because so many got their 1st pot on BF or for Christmas.

read the manual and watch some youtube videos on it. Jeffrey at pressurelock has a good one. I watched it twice before I attempted to use mine. It is actually very easy to do.

new users should stick to those tried and tested websites and not recipes found on Pinterest and other blogs, at least until you are used to using it and have a good understanding of IP requirements for a recipe.

there's a site out there that lists the type of meat / roast to cook in it - and those not to cook in it. that might be pressureluck. google it.

I've been reading on the IP FB forum for about a month and have copied out tons of info, guidelines, recipes etc. and saved a whole bunch of the websites they recommend over and over again.

after the water test, the first thing I did in it was an egg. it was great and easy to peel. the next day I did a roast and then chicken thighs. last night I did mashed potatoes and today I did dressing in it. In the next few days I hope to do eggs/potatoes (for potato salad) and also mac 'n cheese. the only reason I haven't done a cheesecake yet is that I don't have a pan to do it in. If I find a pan this week (locally) I'll probably make one this weekend.

You can find a small springform pan sometimes in the Wilton section of a craft store. I found Fat Daddio push pan discounted at Homegoods and TJ Maxx. I recently got a steamer basket to use when making broths. I think it helps make it easier to drain but it's also a bit of bother to clean. Have not used the egg bites silicone form yet but bought a two layer trivet type thing. My husband thought the pot roast was the best one I ever cooked. I used Umami Pot Roast recipe on Amy and Jackie's website. Also loved spare ribs. I cooked two racks. You roll them together to fit in a 6 qt IP then finish off swathed in Sweet Baby Ray's barbecue sauce under the broiler. One of the reasons I wanted the pot (besides the unusual 40% off Kohl's coupon) is to cook dried beans. I took my favorite chili recipe from a friend and found a recipe for chili using dried beans (no pre-soaking) to figure out how to make my favorite recipe in the IP. It was great. The dried beans were cooked perfectly and not mushy.

I think the Facebook group is worthwhile although skimming is necessary especially right now with excited new members. I also like the Vietnamese Instant Pot group because it's an interesting read. I like Asian recipes but it's a personal preference.

My first mistake was not having the pressure release valve in the correct setting so my first recipe got a burn notice because most of the steam escaped. If it's set properly you will hear some hissing as the pot reaches pressure but then the valve will close. Look at the manual. Watch some videos. Do the water test.

So many people complain of stinky sealing rings. I always rinse/wash my cover and leave upside down to dry. I also store it on top of the pot upside down. Despite a large kitchen I needed a place for the pot and bought a round 3-tier cart at Target.

I wanted to replace my crock pot which cooks much too hot. I have tried to slow cooker function yet but have read complaints. First off, why use slow cooker function if cooking at pressure results in a more tender, moister pot roast?

link to choosing cuts of meat to cook in the IP - choosing meat

'How to' video by Jeffrey (pressureluck site) - before you start using it - video

IP 'schooling' - Things to know before you even buy an IP. It provides a link to info about the different models available.

Thank you all! The jambalaya I made was actually a soup and VERY tasty! I just forgot about the heating up time! Desertstrph, thanks for the links. We did look into pressureluck on u-tube. Very helpful!

I think we're going to have fun with this!

"Desertstrph, thanks for the links."

you're welcome. I found those sites very helpful. I read forums online for over a month before I ordered mine. I also read 100's of reviews on Amazon. Many of the posts of those afraid to use it, leaving it in the box etc also caused me to worry about it. I watched Jeffrey's video and was put at ease. I thought 'that's all there is to it?' I did the water test, cooked an egg etc. the scariest thing to me was the IP playing a tune! That startled me. Ifound nothing scary about it.

posting on 1 of the FB pages and getting tons of different answers is scary, so I checked out the known to be tried and true websites like pressureluck, this old gal etc. and went by times they listed. and Amy and Jacky (so I've read) test recipes for the makers of the IP. They should be able to be trusted. I'm sticking with these sites, at least for now (cause I'm new at it too).

I think I'm having fun with it already! and in the process I'll be eating better and healthier. oh, and cooking less often 'cause I can eat for a few days on what I make in it plus freeze some for another time.

now I just have to find a good vacuum sealer machine - at a good price 'cause I don't want to spend a bunch of money on that. I won't be sealing up a ton of stuff because I only have the tiny freezer at the top of my fridge. It won't get massive use.

desertsteph, I've been using a foodsaver for years since I started gardening. I had tons of sauce to freeze and other veges.

Now that we've downsized and have a much smaller garden and retired, I'm less enthusiastic about cooking every night, so when I cook, I cook a full family meal and freeze several portions for later use. The trick is, with soups, stews, chili and other soupy type stuff put them in a bag, lay them flat with at least 2-3" folded up in a baking dish, pat as much air out as you can and freeze. Once frozen, then vac/seal. Then you have a slab that stacks neatly in the freezer!

Friends and relatives often request a slab-o-soup when someone isn't feeling well!

These days I pull out a slab-o something about once a week so I don't have to cook! Nancy

Nancyjane: When you freeze the soups in a bag before sealing, are you freezing in a food saver bag that you seal later or an additional bag that you put inside food saver? I'm wondering if the food saver would be wet from freezer and not seal.

When you are not using your IP, place the lid upside down on top of the unit to allow air flow to the silicone seal and prevent odors from clinging to it.

Do not try to cook breakfast casseroles or quiches in a springform pan, they will leak out the bottom.

lizbeth, I put them right in the FS bag, make sure the edges are clean and fold them so there are 2-3" for sealing. I have heard of some people freezing in a ziplock type bag, then sealing with a FS in order to re-use the FS bag, but I've never done that. Seems like over kill. I've never had a problem with it being too wet from the freezer. I usually just give the sealing area a swipe with a paper towel before sealing.

Elizabeth, I found an 8" "deep dish pizza pan" kinda like a non-stick cake pan at Grocery outlet.

Also, since my printer is doing strange things that I don't understand, I walked downtown to the bookstore and bought a basic IP BOOK! It listed several sites that have all the recipes you need! I got very frustrated doing a search and most of the sites want you to sign in/download etc!! I don't want to get stuck in these places!

Even allrecipes would have 1 or 2 IP recipes, then 50,000 regular recipes!

Anyway, beef stew tonight!

nancyjane_gardener

"The trick is, with soups, stews, chili and other soupy type stuff put them in a bag, lay them flat with at least 2-3" folded up in a baking dish, pat as much air out as you can and freeze. Once frozen, then vac/seal. Then you have a slab that stacks neatly in the freezer!"

that is a great tip! and 'duh' to me! I've done that with spaghetti sauce (in a Ziploc freezer bag so they are flat) but haven't thought to do it with soups! or to do if/when I get a vacuum sealer. I read all of the reviews by people saying it sucks the liquid into it and they have to stop and clean it all out etc and I think 'I don't want to have to do that'! it sounds so messy and should be unnecessary to do. And doing the vacuum and seal after it is frozen would put an end to liquid being sucked into it.

have you had the same foodsaver over the yrs or do you have to replace it every few yrs? I won't be doing near as much as you must do and don't want to be buying a new one every year or 2. And I want to stay under 100.00. I see a brand on amazon that gets good reviews and it's around 50.00. It's something like 'Gervyn' brand. that brand has 2 of them around that price. but when I read those reviews I always wonder if they paid someone to write them. One brand even has that written by a reviewer - saying that the company gave them something if they write a 5 star review. But I am tired of trying to figure out what that clump of ice (or snowball) is that I have in my tiny freezer in a freezer bag! I do need to be better about marking on the bag what is actually in it!

I do think a lot of the complaints in the reviews is the liquid being sucked into the machine. that'd irritate me too.

I've only used foodsaver. I think I've replaced them about every 5 years or so. I did have to replace one under warrenty and they tried to give me the $99 one, but I complained and they sent me one that was even more than I paid for the one I was replacing. Also, you always talk to a person with their customer service dept that will walk you through what might be wrong with your machine.

Oh! also, if you want to bag bread or muffins, also pre-freeze or they will end up as little pancakes! Oops! Went off topic!

We are trying a roast chicken tonight in the IP! Pretty brave as I've only done a whole chicken in the oven a few times! I love my gadgets!

Oh MY! The chicken was fabulous! It was more expensive than a Costco or foodmax roast chicken, but fall off the bone, moist yum! 1 hr start to finish with prep only taking a few minutes!

So glad to read about your success with chicken!

Nancy - freezing a loaf bread / muffins to then seal in a vac bag isn't so easy for me. I don't have the space in the freezer to put on a pan and slide into the freezer. I see pioneer woman doing that - but she has a big one and it usually has an empty shelf for her to slide it. preplanned I'm sure. my little frzr space is jam packed with lots of things I don't even recognize anymore. am thinking of dumping it all out and starting over.

I do freeze bread slices. I can fit 3 slices into a baggie and then put all of those into a gal size freezer bag. I put waxed paper between the slices. comes in handy when I've run out of bread and really want some toast but haven't been to the store. I'm about to do that again with the half loaf I have out, before it gets too old.

while in W today I took time to check a few things. 1 was the size of a whole chicken. I only have a 3 qt iP. but I didn't have my tape measure with me to measure them. will have to put it back in my purse and measure their chickens on my next trip. I saw a 5 lb one and it looked like it'd be too big. I have read of people using even a 3 lb chicken in the iP. will look for one of those next time and measure it.

I also looked at their FS machines. they had 1 for about 60.00 - it looked small and basic (my speed). and they had one that was about 170.00. It was huge and looked very complicated. I just need a small basic one for the little I'll do.

I guess every 5 yrs isn't so bad when you're really using it continually like you must do. I don't think I'd need to use it more than once or twice a month for a few things. 2 chicken breasts can last me a month to 6 wks. I might be using more now since I started sharing it with my furgirl. I usually cut a chicken breast into strips and then put 3-4 strips in a baggie and roll it up after each strip and put all the baggies into a freezer bag. that way they don't stick together and I can just pull out 1 strip at a time. 1 strip is usually enough to make chicken salad for 1-1.5 sandwiches for me and I only eat half a sandwich for a meal. I can pull out just 1 to chop into rice and veggies for a meal. I usually put maybe 3 chopped up into chicken noodle soup. I'm not a big meat eater.

steph-something you might also look into that's made by foodsaver is the freshsaver. It's a handheld devise and only about $20 at WM. The bags are resealable, so I use them when I find things like blueberries or walnuts on sale that I use in muffins. The bags would probably hold 2-3 chicken breasts or 2 helpings of soup. Something to look into. They can be a bit persnickety to seal sometimes. You have to make sure the zip lock is totally sealed etc.. It's great for keeping things like cheese sealed air free.