The game changer is stock. Keep a bag of vegetable waste (and bones if you’re doing that) in the freezer. Fill to the max line then add cold water to that line as well. Add peppercorns, mustard seeds, whatever and 30 minutes gets you as good as the best store bought for ~free. An hour gets you restaurant style and 1:30 gets you basically rich, dark soup base. I used to roast bones and vegetable bits before boiling to get more color but that’s not required with the instant pot and you also aren’t running a big ol pot on the stove for hours.
Most people don’t make their own stock because it takes so long and is heavily tied to frugality. When you’re getting basically a kitchen defining ingredient for free at the press of a button the calculus changes and also anyone you give food to will be genuinely amazed.
The yoghurt function is good. I don’t eat enough yoghurt to use it but you’re getting homemade for basically the cost of milk.
The game changer is stock. Keep a bag of vegetable waste (and bones if you’re doing that) in the freezer. Fill to the max line then add cold water to that line as well. Add peppercorns, mustard seeds, whatever and 30 minutes gets you as good as the best store bought for ~free. An hour gets you restaurant style and 1:30 gets you basically rich, dark soup base. I used to roast bones and vegetable bits before boiling to get more color but that’s not required with the instant pot and you also aren’t running a big ol pot on the stove for hours.
Most people don’t make their own stock because it takes so long and is heavily tied to frugality. When you’re getting basically a kitchen defining ingredient for free at the press of a button the calculus changes and also anyone you give food to will be genuinely amazed.
The yoghurt function is good. I don’t eat enough yoghurt to use it but you’re getting homemade for basically the cost of milk.
Mashed potatoes are fast too.