It’s easy to see the application of an instant pot, a versatile multicooker device that can cook food at record speeds, but there’s definitely a learning curve when using it. Instant pots are pressure cookers, and if you are unfamiliar with pressure cooking, you need to know some basic things to avoid some major problems, such as burning down your food or overflowing the pot.
Whether you’re brand new to cooking with an instant pot or adjusting your cooking time and water ratio, you’ve come to the right place. We’ve talked to experts about the common mistakes people make when using instant pots and how to avoid them. Here’s what you need to know:
Mistake # 1: Adding too much water
Water is essential for cooking with instant pots, Because you need steam to create pressure inside the pot and cook food faster. HHowever, excessive water can cause problems. “Too much fluid can overflow and spread,” said Tracy Faden, vice president of marketing. Instant brand, Told Halfpost. The key? “Follow the ‘PC Max’ fill line inside the inner pot.”
If you accidentally add too much water, you can save your dish using the instant pot suit function. In her upcoming cookbook, “Authentic Indian cooking with your instant pot, ”Basanti Vadakamkar-Balan explains that you can remove the lacquer and hit the south button, which warms the liquid and reduces it. “A key thing to remember is to use a spoon in a container to separate cooked proteins (meat, beans, etc.). [liquid]Otherwise, it could be overcooked in the process, ”he said.
Mistake # 2: Adding too little water
On the flip side of things, adding too little water will put you at risk of burning your food and Getting horrible “burn” errors In your instant pot. This message is seen when the bottom of the instant pot overheats and the heating element shuts off. When this happens, you need to close the pot with the cancel pressure, release the pressure by turning the steam release handle into the venting position, then check the bottom of the pot for any burnt bits before resuming the cooking process. It takes … well, forever. Not exactly what you expected from your “instant” pot.
“Restarting the cycle certainly affects both the taste and texture of the food,” said Diana Manalong, chef and owner. Little Chef Little Cafe In New York City. Since the instant pot has created pressure, your food has already started to cook. He emphasizes the importance of adjusting your cooking time when you restart the cooking process to avoid spicy, overcooked foods.
To prevent burn errors in the first place, double check your Recipe To make sure you are adding enough water.
Mistake # 3: Forgetting to deglaze the inner pot after sautéing
When it comes to preventing “burn” errors, it’s important to stop food under the pot after frying and before pressure cooking. “It’s something that happens all the time and I mention it as an important step in my cookbook recipes,” said Vadakamkar-Balan.
If you get burn errors, follow the steps described under Mistake No. 2 above, then scrape and remove the burnt food from the inner pot. If you find a large area of the pot with the burnt food, Vadakamkar-Balan suggests transferring any food that is not burnt to another burn. “Clean the inner pot thoroughly and then return the food to the pot to restart the pressure cooking process,” he said. “Add as much liquid as needed, up to a cup, but not too much!”
To avoid this mistake, if food is stuck on the bottom, or the bottom of the pot looks light brown or burnt, be sure to deglaze the inside pot properly after frying. To do this, “add a little liquid (about 1/4 cup water, stock, or pureed or egg-laden tomatoes with their juice) and using a wooden spoon, slice the food stuck under the inner pot,” Vadakamkar-Balan said.
All the instant pot recipes you still need to make
Mistake # 4: Total cooking time is not calculated
Even if your recipe tells you it only takes a few minutes to cook something, remember that it takes time for the instant pot to create the pressure needed to start the cooking process, and a natural release if your recipe takes extra time to relieve stress after cooking.
Take dried beans for example. Manalang told Halfpost that it takes about 10 minutes to make the pressure, 30 minutes to cook the dried beans, which takes 15 to 20 minutes to release naturally. Quickly dropping the beans is not recommended because it “leads to a huge mess, as it will shift the release of food-soluble liquids,” he said.
To avoid the temptation of quick-release foods that should naturally allow depression – which can create a mess as well as cooked food – ensure the time you need for stress and frustration in your dinner plan for your instant pot.
Mistake # 5: Cut the meat into small pieces
Instant pots are great for cooking hard cuts of meat like brisket, because high pressure makes the meat tender in no time. However, if you cut it into very small pieces, you’ll find something more like beef or chicken, with North Carolina Carrie A’Verde Cocaine and Tekila Library executive chef Katsuji pulling. To prevent this from happening, he suggested cutting the meat into 2-inch pieces. You can be big, but not small.