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    Published on March 27th, 2012 | by Greg


    InstantPot: A New Generation Of Pressure Cookers

    The first thing you need to know about mod­ern pres­sure cook­ers is that they are safe. We still hear some folks wor­ried about this is­sue, which has been near­ly com­plete­ly han­dled thanks to con­trol mech­a­nisms and seals that make it near­ly im­pos­si­ble for un­safe con­di­tions to oc­cur. An­oth­er thing that you need to know: pres­sure cook­ing is in­cred­i­bly quick and easy.

    The In­stant­Pot (mod­el IP-LUX60) is part of this new gen­er­a­tion of elec­tric pres­sure cook­ers, which of­fer dig­i­tal ben­e­fits (de­layed cook­ing and pro­gram­ming op­tions) as well as even more safe­ty fea­tures. They look kind of like a large Crock­Pot or rice cook­er, and the In­stant­Pot of­fers six liters of space, enough for just about any size fam­i­ly or for sev­er­al days’s worth of meals to be pre­pared at once. Much like the oth­er de­vices, an au­to­mat­ic keep-warm func­tion serves to keep ev­ery­thing ready. And they call it a “six in one” de­vice, since it com­bines many of the pur­pos­es of a pres­sure cook­er, slow cook­er, rice cook­er, steam­er, and warmer, as well as works for saute and brown­ing. Of course, we pri­mar­i­ly used it for pres­sure cook­ing and warm­ing.

    One of the best parts of cook­ing with pres­sure is the speed- you’ll get tasty and ten­der re­sults from recipes in a frac­tion of the time of slow cook­ing (think 15 min­utes in­stead of hours). In fact, thanks to the rapid ap­proach, you can shave en­er­gy con­sump­tion as well, by up to 70%. Use is pret­ty sim­ple- the con­trols take a mo­ment to learn, and pro­gram­ming the unit might re­quire check­ing the man­u­al, but the but­tons are pret­ty clear­ly la­beled. Ev­ery­thing is stain­less steel, for bet­ter or worse- none of the health con­cerns as­so­ci­at­ed with some non­sticks, but a bit more dif­fi­cult to clean the in­ter­nal pot. The black and sil­ver styling is nice, and should fit well in­to most kitchens, and we liked that the unit was al­most silent. Rice and beans were ready faster, with no steam es­cap­ing and col­lect­ing on the bot­tom of cab­i­netry.

    For $125 or so and avail­able on­line, it’s a sol­id unit from a com­pa­ny that is quite well known in Asia (Midea). If you need recipes, they of­fer a bunch, ev­ery­thing from the ex­pect­ed chili and stew to a “Home Made Raisin But­ter Rice” that is sur­pris­ing­ly sim­ple and de­li­cious. It might not change your life- but it should make your cook­ing more con­ve­nient.

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    About the Author

    Greg dreamed up the idea for the Truly Network while living in Hawaii, which began with a single site called TrulyObscure. In 2010, when advertisers and readers were requesting coverage beyond the scope of that site, TrulyNet was launched, reaching a broader audience over a variety of niche sites. Formerly the head technology correspondent for the Des Moines Register at age 16, he has since lived and worked in five states and two countries, helping a list of organizations and companies that includes the United States Census Bureau, TripAdvisor, Events Photo Group, Berlitz, and Computer Geeks. He also served as the Content Strategy Manager for HearPlanet, a multi-platform app that has reached over a million users and has been featured in the New York Times, Hemispheres Magazine, National Geographic Adventure, Fox Business News, PC Magazine, and even Apple’s own iPhone ads. Greg has written as a restaurant critic and feature journalist for a number of national and international publications, including City Weekend Magazine, Red Egg Magazine, the Newton Daily News, Capital Change Magazine, and an arm of China Daily, Beijing Weekend. In addition, he has served as a consulting editor for the Foreign Language Press of Beijing, as well as a writer and editor for the George Washington University Hatchet, the school newspaper of his alma mater. Originally from Iowa, Greg is currently living in the West Village of Manhattan.

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