I was a skeptic about the Instant Pot a while back, writing a post to compare it to a stovetop pressure cookers, like the Fagor Duo. Which should you buy? It all depends! I’m still on the fence about it but now I own an Instant Pot. I have been using it along with the Fagor Duo for about six months.
It all started when Hunter Lewis, the editor in chief of Cooking Light, asked me to review the Instant Pot for my column in the magazine. They bought me one from Amazon and after it arrived, I set it aside in my kitchen for a few days, not wanting it to take up space on my counter. Then I opened it and took it for a test drive. It was quite an experience at my house, detailed in my October 2017 article at Cooking Light.
Gearing up for the test drive, I bought cookbooks with titles like Instant Pot Obsession. I reached out to Instant Pot friends like Michelle Tam of Nom Nom Paleo, Coco Morante, who’s just released The Essential Instant Pot Cookbook, and Cheryl Sterman Rule, author of a yogurt cookbook and someone I trusted for pressure cooker yogurt instructions. I was a newbie and wanted to learn. Michelle clued me in that the Instant Pot people call it the “I.P.”. Got the lingo.
The IP instructions book is strangely written and has an unusual Asian bent to it. Chinese engineers in Canada built the IP, which is why there’s a recipe for fermented rice in the IP cookbook that also came in the box. I appreciate the Asian nod and modern multicooker promise to take care of your many kitchen needs. For people with small spaces, like dorm rooms and tiny houses, the IP may be a godsend.