Instant Pot Review

For Christmas, my Mother-In-Law (MIL) gifted me an Instant Pot. I also call it an Instapot because it sounds good, and it rolls off the tongue easier, so there you have it. The Instapot.

And the hype! The other blog posts! The updates on Facebook and Instagram! The Instapot on Instagram.

Did it live up to my expectations? The answer is Yes and No.

No, in that I had high expectations, and I didn’t realize how intimidating it would be in real life. Like, people kept talking about all of the things you can do with it, and I was so excited! But it’s not THAT intuitive, in that you have to read the rules and be careful about layering to avoid the dreaded BURN button, etc. There’s a whole lexicon to learn, such as QR (quick release), etc. Also I was terrified about blowing up my house.

But I’ve made variations of the same things over and over, which brings me to the Yes.

Yes, it lived up to my expectations. The other night, I made taco bowls by dumping rice, frozen chicken breasts, some stock, vegetables and salsa in the pot and it was ready in like 30 minutes total. Incredible! And so easy! I’ve also done chicken with fajita-style vegetables, and again, so easy.

There’s a lot of good about the Instapot.
-It’s relatively easy
-There are all kinds of great recipes out there Recipes here
-It’s fast
-It doesn’t have the same slow-cooker taste
-It doesn’t require much prep in the way of soaking, pre-cooking, defrosting, etc. That’s my least favorite part of a Crockpot. Like, if the recipe is like “brown your meat and saute your vegetables before putting in the pot”, I’m like “Why don’t I just make the whole damn thing on the stove/oven?” For everything except roasts, etc.

-It can explode
-There are a lot of weird little rules about the releasing
-Some recipes are complicated in the layering part to avoid burning
-It can explode
-I don’t use it for fish or anything else, so just meat

Overall, I’m incredibly happy with my Instant Pot. I’ve used it multiple times, and it’s so nice to have it as an option for evenings when we don’t have anything prepped or ready. Making beans in 30 minutes or full, frozen chicken in time for dinner? Priceless.

My favorite chicken taco bowl recipe is below! Good luck and happy Instapotting!

1 1/2 cups brown rice
1/5 cup salsa
1 15oz can black beans, drained and rinsed
1/2 cup frozen corn
1 can tomatoes with green chile
1 1/2 cups chicken stock
3 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 chicken breasts (about 1 pound)
1/2 cup shredded sharp cheddar (for serving)

Mix brown rice, beans, salsa and stock, and place in bottom of the pot. Then put the chicken on top, and season. Set time for 15 minutes on Manual, and then let naturally release pressure (it’ll read as LO01-LO15) for about 10 minutes. Don’t forget to turn the knob to “venting” to release all the pressure before you open the lid! Enjoy!

2 thoughts on “Instant Pot Review

  1. My mom cooked in a pressure cooker a lot when I was growing up (in the 70s). It sounded like one of those sprinklers ch-ch-ch-ch-chhhhhhh. And it never once exploded. I think I would be less scared of the explosion risk because of that. I don’t want to buy one and then only be able to cook…soup. Like can I do ALL my dinners in there? Because if not, I feel like it would be a waste. And if so, what’s the learning curve? Because I also don’t want to spend hours looking for recipes and learning complicated layering strategies.

    1. I definitely do about 35% of my meal cooking in there! I make a lot of fish, and I don’t ever do it in the Instant Pot (Though I hear you can). But most roasts/chicken, I do in the IP now (how’s that for repeating acronyms in our lives 😉 ?). Also, I make pinto beans regularly (#Hispanic) and they go SO FAST in the Instant Pot!!

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