frontpage Posted by phoinix | Staff • 4d ago
Jun 28, 2025 7:24 AM
Item 1 of 4
Item 1 of 4
frontpage Posted by phoinix | Staff • 4d ago
Jun 28, 2025 7:24 AM
6-Quart Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
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My rice turns out fine. I do brown rice. After it comes to pressure it cooks for 22 minutes then let it slow release 11. I put in a dash of oil before rice and water.
Yes, I own both.
A Micom (computer controlled) rice cooker will always produce much better rice. Walmart often has the Cuckoo 0605F on sale for $50, which is the cheapest you'll find.
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As Caleo said, you can throw frozen chicken parts right into the IP.
You can make mashed potatoes really quickly, too: just cut them into chunks, add a cup of water or chicken broth, and IP them for 10-15 minutes. Pour off the water, add butter and milk and salt and spices, and mash.
It is just awful for searing and sauteeing. The pot doesn't get as hot and has a really hard time recovering when you add food to it.
Meanwhile, my mom's IP Pro seems do just fine. The box says it's 20% more powerful. The conspiracist in me wonders if IP didn't downgrade the duo to create a space for the more expensive Pro.
I really wish I went through the hassle of figuring out the right parts to fix my old one.
There's one secret to making great rice: Presoaking. All the most advanced rice cookers take about 50 mins to cook white rice. They also offer a Quick mode, which takes 25 mins but makes inferior rice. So what's the difference? The normal mode lets the rice soak for about 30 mins before cooking. And that's exactly how I pressure cook rice. I use the Delay feature for 30 mins before it goes into Rice mode. Makes perfect rice.
The only issue is that if you let the pressure cooker go into Keep Warm mode, it may burn the rice on the bottom a little. This also true of most rice cookers. The Zojirushi has an intelligent Keep Warm that never burns because the induction heating has no hot spots.
Here are other points: Get yourself a non-stick pot. That was the first thing we did after getting the original IP. Cleanup was so much easier, especially for rice. And don't bother washing white rice if it's grown in America. Surface starch is mostly a myth. You know what makes the water cloudy? Not starch. That's vitamin powder, first added early 20th century to alleviate malnutrition. Look on the package and you'd see a warning to not wash the rice to retain nutrition. And you'd see the added vitamins in the ingredients label. Unfortunately, most people don't read the packaging so don't realize they're actually washing vitamins down the drain. We've tried rice rinsed and unrinsed, and there's no difference.
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As for making frozen chicken in one of these, it's pretty simple: just put about an inch of water in the bottom, maybe use some bouillon to add some flavor, then throw your chicken in, with a little salt & pepper.
But make sure you only want a 3 qt. Keep in mind that the pot can never be filled to the top so you're limited to less than 3 qt of food. Generally speaking, 6 qt is the smallest practical size. Many accessories, for example, are made for 6-8 qt models. That includes replacement gaskets and lids that turn your pressure cooker into an air fryer.
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