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Edited January 21, 2023
at 04:01 PM
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About this item
Enjoy delicious, nutritious foods: Use for steaming all kinds of vegetables, fish & more
Handles interlock: Secure-lock handles fit under lid while cooking, and hook into feet for easy storage
Protects food: Raised feet protect food from boiling water
Flexible: Pleated design accommodates different cooker sizes
Smart Lift: Allows you to safely & easily lift food from instant pot after cooking
Durable & Safe: Made from Bpa-free Silicone; Heat resistant to 450° F (232° C)
Dishwasher Safe: Makes cleanup easy
Perfect Fit: Compatible with 6-quart and 8-quart cookers
https://www.amazon.com/dp/B07WVVSBJV
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Yes, some will say that is no faster than stovetop, but I tend to do a dozen at a time and instant pot handles the temp and time with easily replicated results so the time I personally spend is less even if cook time isn't much different.
For broth I typically make chicken from rotisserie chicken carcass, throw it all in with some onion, celery, and carrot scraps, a little salt and pepper, maybe some garlic pieces, then typically nearly cover the parts with water but not totally submerged, cook for max time ( 90 min I think ) slow release and even longer cool down.
Generally not much fat to remove, can do it after cooling if you prefer, I use a fine mesh sieve to catch the bits that floated around the colander.
The broth is much richer than store bought and will tell when cooled in the fridge, like chicken jello.
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It should
Yup this one is made specifically to work in a pressure cooker (instant pot), the handles are for pulling it out when hot. I use mine mainly for frozen veggies.
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What time are you using for the eggs? Also what ratio of bones to water do you use for broth? Thanks!
The instant pot is a pressure cooker….
Yes, Instant Pots are Pressure Cookers.
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For eggs, 7 min fast release or 5 with slow release, then ice bath for either. it can vary a bit depending on how many eggs you do.
Yes, some will say that is no faster than stovetop, but I tend to do a dozen at a time and instant pot handles the temp and time with easily replicated results so the time I personally spend is less even if cook time isn't much different.
For broth I typically make chicken from rotisserie chicken carcass, throw it all in with some onion, celery, and carrot scraps, a little salt and pepper, maybe some garlic pieces, then typically nearly cover the parts with water but not totally submerged, cook for max time ( 90 min I think ) slow release and even longer cool down.
Generally not much fat to remove, can do it after cooling if you prefer, I use a fine mesh sieve to catch the bits that floated around the colander.
The broth is much richer than store bought and will tell when cooled in the fridge, like chicken jello.