Why I Don’t Use An Instant Pot

When I made my first one, I made a mistake. An initial batch of instant pots was faulty.

I’ve made a lot of pots. A few times I’ve made all 10 gallons of a pot and had to start over again. But this has never happened to me before, so I knew it would be an issue. What I didn’t realize was when I first made the first batch, it was in fact defective, I realized this and immediately contacted the company. It took them 3 business days to get back to me with a repair. So I got the defective first batch on the cheap. It cost me $300 of my money. I didn’t buy it anymore. What I should have done is gone in for a repair, and if it was defective, I could have had the entire money back instead of only $300. And I would have been the happier customer because I’m a perfectionist, and I believe if something isn’t perfect, then it can’t be right.

In the instant pot world, they call it ‘sauce-flavoring’. I call it ‘cooking on the back of the couch’ The whole point is to use an instant pot to cook food you can’t find fresh, but you can make at home. If you know what you’re doing, that makes perfect sense. You cook a recipe that will take you hours to prepare. Then, once you cook it, you use other tools to make a dish you’re using up at the time you cooked it. I’ve been doing this for years, but every now and then I’m told a recipe is better done this way.   It used to be a lot easier to get the right ingredients for a dish, but now it seems very easy to get the wrong ingredients for a dish. Even at a grocery store, it’s more difficult to find the right ingredients than it is at home where you can buy in bulk.

The process for making a meal in the Instant Pot does not follow recipe. I find a good recipe is for a meal on the low end, with meat. I typically try 3-4 hours on high heat with 4-5 hours on low heat. Because everything is cooked in just one pot, and the steam distributes evenly throughout, every ingredient cooks at the same time. And you can cook a meal in the Instant Pot all year round.   For our meatless dinner this past weekend, we got this recipe, from my friend Sarah.


2 lbs of ground beef * 4 cups beef broth – (I use Arrowhead) 2 Tbsp soy sauce 2 Tbsp tomato paste 2 Tbsp chili paste 1 Tsp ginger 1 Tbsp garlic 1 Tsp sesame oil 3 Tbsp sugar


Cook the ground beef in 2 quarts of water for 6 hours and then drain and set aside. Add 3 cups beef broth to a large heavy pot. Add the soy sauce, tomato paste, chili paste, ginger, garlic, and sesame oil. Bring to a boil and reduce the heat to low. Simmer and cook on low heat for 8 hours. While the beef is cooking, make the ginger-garlic sauce by combining all ingredients in a medium bowl and stirring to combine. Keep cool until ready to use, and store in the fridge. Add the beef-blu-wheat noodles to the pot and mix together. Cook the noodles according to package directions, or stir in 1 Tbsp soy sauce with the noodles. Assemble the soup. Top the beef noodles with the beef broth and add the vegetables. Add the tomato sauce and stir gently to combine. Cook for a few more minutes and add the sauce-flavor flavored rice noodles. Bring soup up to a simmer on high heat. Use a large fork or spatula to break the noodles up and mix with the rest of the noodles. Cook the noodles and add the ground meat. Taste and season the soup. Serve the soup with the extra sauce and hot rice noodles.

How Much Is Enough to Make?

This is really a personal preference, depending on what you want to make.