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Home › Forums › Baking — Breads and Rolls › Bread in an InstaPot
Joan Simpson.I don't use it often but have used it for broth, chuck roast and ribs. I've never heard of making bread in it.
Thanks Len. Ribs and pork butt are on my list. I have an beginner cookbook that has some baking in it like brownies and cheesecake but not bread. I may experiment with bread once we get our kitchen back and I am less dependent on this for rice for our dog.
Doing some googling, apparently some instant pots have a bread mode but most are just good dough fermenting places. I'll stick to my mixer and oven.
Thanks Mike. I didn't see the bread mode Instapots, just the fermenting. And they use the mode that is 72-75 degrees. I don't need an Instapot for that in the summer! Although between the clouds and the smoke from the Canadian fires our house dropped down to 70 for a day.
The missing element is an instant pot air fryer lid, if that makes any sense.
I've used an air fryer a few times at my son's house, was only so-so on it. I've got a 24 quart pressure canner, a bit large to crank up for most instantpot type items.
I've been experimenting with my insta pot. I've made fried rice, scrambled eggs, steam dumplings, and scallion pancakes. So it is proving more versatile than just as a rice cooker. Serious Eats has an article on using it for brisket and how the temp can be off. I haven't tried that yet and I may just wait until our appliances are in and our kitchen is back before I make brisket.
What I want is an appliance that is a multi-cooker that is NOT an insta pot. I want it for warming up soup in motel rooms and perhaps for doing some other quick motel room cooking when we travel. Right now, I'm using an older, larger rice cooker, which does heat soup quickly, and I can also use it when we are in Florida and want rice. I'd like to expand my motel room quick cooking since we have been relying on Progresso soup, and I only buy the reduced sodium. The problem is that Progresso stopped making a reduced sodium beef soup and only makes a chicken and rice and a chicken and noodle, the latter of which is too sparse. I noted on our last getaway that the chicken and rice soup seems to have less by the way of chicken and vegetables now, a quiet form of shrinkflation.
I'm not sure how my own soups would heat up in the rice cooker. I looked at a multicooker at Green Pan that has ceramic lining, but it is too large to cart on trips.
BA - why don't you like the InstaPot? Ours would be too big for your needs. But they do make smaller models.
A friend gave me a Power Pot which is a electronic pressure cooker. I haven't used it yet but is it similar to an InstaPot?
Hi, Aaron I realized that I had not answered your question. It's not that I'm opposed to Insta Pots but that I have no need for one. If I were not retired, it might be a different story, but I have time for leisurely cooking on the stove.
What I want for when we travel is s pot that heats quickly. We usually get into motels about 7 and like to eat as soon as we are settled. Once we get to a place where we will be for a while, there is usually a kitchen, but I like being able to make rice to go with what I'm cooking, hence the need for it to be a rice cooker as well. I wish that the deep electric skillet that Green Pan had on closeout had not been so large or so expensive, as it would have worked for those two features, and maybe allowed me to expand out a bit for the motel nights.
Thanks BA. It's interesting... I've read a few articles about how long it takes to cook rice in an Insta Pot and that it is not any faster than on a stove top. That is true if I use the "rice" setting. I purchased a Insta Pot cookbook that has me use the pressure cook setting instead. This takes about five or six minutes to cook the rice (including coming up to temp) and then 10 minutes to cool it. This is about a 10 minute savings over both the stove and the rice setting. I like the one pot element of this too. I've made fried rice a couple times and cooked the rice, scrambled the eggs, and sauteed the veggies. I also used it to steam dumplings and fry scallion pancakes. I'm learning. I haven't done any braising or slow cooking but maybe I'll try that later.
Our kitchen remodel, which was supposed to be finished sometime this week is now stretching to the end of Sept. They screwed up the floors and had to completely redo them. Oh well
Aaron--kitchen remodels ALWAYS get extended! I'm glad your family is coping ok.
The first rule of projects: Everything costs more and takes longer than you planned for.
Aaron I know you'll be so happy and your family to get the kitchen finished. Sorry for your delays.