Lots of bone broth/stock. Nearly everything we cook has a scrap that can be made into stock. After I've pressure-cooked it to death, we feed the solids left to the chickens.

From there...we use the stock/broth to make:

I usually use rice (most of the time, I use a rice cooker for white rice), risotto, pasta, beans, hummus, and chili.

Other uses pretty regular:
-Yogurt
-Shredded meats: (pulled pork tacos, millions of variations of shredded meat tacos), Kahlua Pulled Pork
-Chili....an instant pot makes chili quickly. I like to throw a cheap roast in, beans, tomatoes, beer...spices and in about an hour you have amazing chili.

I've done some light canning in it, but it isn't recommended. It was fine for a small batch of something already cooked that I just wanted to store longer. It would be fine for canning anything waterbath style.

We keep two in the kitchen, and I bought another small one for the coach. Awesome on the road. Drive down the road and dinner is ready when you stop. As for two in the kitchen, since I presoak beans by type (all are a little different in the first presoak step), running two at once lets me get 4 to 5 different types of beans ready to cook in about an hour. Also, since doing a lot of wheat berry/wild rice rissoto as a side dish, it's nice to have a second for the meat.

quote:

Originally posted by irreverent:

quote:

Originally posted by mark60:
Whole oat groats for my breakfasts, rice, and lately chicken marsala.

Recipe for the Marsala, please?

I've been using this one. https://instantpot.com/blogs/recipes/chicken-marsala

we don't use ours that often - Meat usually comes out with much less flavor and a tougher texture than other cooking methods and the cook time isn't reduced all that much to make it worth it for us.

^I find that a great sauce is critical to meat coming out well. Otherwise, you're right, a more conventional cooking method would be better.

quote:

Originally posted by sreding:
we don't use ours that often - Meat usually comes out with much less flavor and a tougher texture than other cooking methods and the cook time isn't reduced all that much to make it worth it for us.

That’s interesting to me… I find meats tend to come out better in the IP… maybe I stink at traditional methods!

I’ve realized, though, that if it is a fatty meat (chuck, pork shoulder) I usually cook in the IP. If it is a lean meat (tritip, rump roast, pork loin) I get far better results doing sous vide.

Cone to think of it I don’t really cook meats any other way, absent finishing sous vide on a frying pan or grill.

Sometimes I’ll cook burgers or sausages on the grill, but really that’s about it. I don’t ever roast anything anymore.