Every week I used to cook up pots of beans on the stove, but the second I turned my back, they inevitably foamed up and boiled over. How many millions of times had I scraped off dried, burnt beans from the burner? Maybe it was time to try something different.
I had always been intimidated by the thoughts of using a pressure cooker, picturing my meal spewed all over the kitchen and getting burned by the escaping steam! But after thoroughly researching the subject and being assured that it was safe to use due to 10 proven safety mechanisms, I ordered my Instant Pot IP-Duo. I was so excited to venture out into a new way of cooking!
What can I say? This pressure cooker is amazing -- it has seven functions in one! You can use it as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and for sauteing and browning. It has a 3-ply bottom food grade 304 (18/8) stainless steel cooking pot which makes it easy to clean. I went with a stainless steel pot instead of the non-stick varieties because I believe it's safer for cooking.
It also comes with great accessories like a steaming rack with handles, condensation collector, rice paddle, soup spoon, measuring cup, and a pressure cooking booklet with timetables. It is very energy efficient, doesn't take up much room on the counter, and doesn't heat up the kitchen like a stove does. I LOVE IT! Why did I wait so long to get it? I have made many different recipes in it, but really love it for cooking beans and steel cut oats. I had to experiment with cooking times, but now I have a list of all the beans and veggies I eat and the cooking time next to it, so it's easy peasy! I use it almost daily, and sometimes a couple times a day.
If you are on the fence in regard to getting one, I'd urge you to go ahead and order it right now. Eating a plant-based diet with lots of beans, greens and veggies couldn't be easier using an Instant Pot!
