OT: Instant Pot?

Debinmi

Debinmi

Cathlete
How do you know your IP isn't working as it should & needs to be replaced? I've had mine for 7+ years. We make yogurt, pulled pork, beef, chicken, bone broth, stews & soups with ours. It gets used 1-3 times a month.

I've made yogurt for over 40 years, and the IP let's me make a gallon at a time (condensed to 2 quarts of Greek yogurt - yum). I've never had a problem, until this week. It would not culture... I tried twice, checked the temp at the 2 critical times & used 2 different starter cultures - no yogurt, just hot milk. I'm now wondering if the IP was too hot during incubation. I plan on using the IP for chili this weekend & since it does heat, I don't expect an issue. But for yogurt ... I'm not sure I want to waste another gallon of milk. How do you know when your IP needs to be replaced?

Thanks for sharing your experience & ideas.
 
Debinmi said:
How do you know your IP isn't working as it should & needs to be replaced? I've had mine for 7+ years. We make yogurt, pulled pork, beef, chicken, bone broth, stews & soups with ours. It gets used 1-3 times a month.

I've made yogurt for over 40 years, and the IP let's me make a gallon at a time (condensed to 2 quarts of Greek yogurt - yum). I've never had a problem, until this week. It would not culture... I tried twice, checked the temp at the 2 critical times & used 2 different starter cultures - no yogurt, just hot milk. I'm now wondering if the IP was too hot during incubation. I plan on using the IP for chili this weekend & since it does heat, I don't expect an issue. But for yogurt ... I'm not sure I want to waste another gallon of milk. How do you know when your IP needs to be replaced?

Thanks for sharing your experience & ideas.
Click to expand...
We have two instant pots that see constant use. We also have one of the originals we keep as a backup and for holiday use. We make keto yogurt in ours. 16 jars at a time - so convenient!

I suggest that you run the water test. You can find a description HERE.

Does your IP have a yogurt setting? The only other thing I can think of would be to set it for yogurt and once it starts to count down cancel the yogurt and check the temperature of the water in the IP.
 
Thanks Lannette! I watched the water test video.

My IP does have a yogurt setting. (I make low-carb yogurt, usually incubating ~12 hours, overnight). I'm going to try the yogurt settings with water & check the temp during the incubation process. Hmmm. maybe I'll get a half-hallon or just a quart of good 'ol grocery milk to experiment with.

I pressure-cooked chicken in the IP today - no issues. I'm perplexed. I read the average lifespan of an IP is 3-5 years. If that's true, then mine has served me well! Even tho it works fine for pressure cooking, I really like that yogurt feature. I see some newer models also come with air-fryer top.

Thanks for the suggestions - you have me off & experimenting :)
 
Kenmore from the out-of-business Sears. Can't recommend them, but wouldn't dissuade anyone from them either. They're OK, energy efficient, but nothing special. They were inexpensive and met our needs. The washer is 12 years old, the dryer 4.
 
Last edited:
The water test went fine. The temperature for the yogurt incubation period was 105 - should be fine. So IDK - maybe it was a bad starter (2!) - one was from the previous batch, one was from the store. I'll pick up more milk & yogurt for starter tomorrow & try again with a smaller batch. It worked fine for pressure cooking chicken & making chili last week.

I've been looking at newer models since IPs usually are on sale this time of year. I see the MAX has an option to can. I do can small batches of tomato sauce, salsa, & various relishes using the water-canning method. Do you have this model and have you tried the canning feature?
 
Debinmi said:
You're welcome... not sure it was much help.

You were helpful with IP - thanks! :)
Click to expand...
Debinmi said:
The water test went fine. The temperature for the yogurt incubation period was 105 - should be fine. So IDK - maybe it was a bad starter (2!) - one was from the previous batch, one was from the store. I'll pick up more milk & yogurt for starter tomorrow & try again with a smaller batch. It worked fine for pressure cooking chicken & making chili last week.

I've been looking at newer models since IPs usually are on sale this time of year. I see the MAX has an option to can. I do can small batches of tomato sauce, salsa, & various relishes using the water-canning method. Do you have this model and have you tried the canning feature?
Click to expand...
We use Lifeway kefir as starter and add Inulin to give the litter buggers a kick start. We also incubate it for 24 hours and use half & half instead of milk. I don't eat it all that often but DH has it daily.

I don’t have an IP Max but now I’m going to check it out of course. :) We have an IP pro 8qt. We do 16- 6oz jars of yogurt, a large turkey breast or a cheesecake in it. I wasn’t sure if I wanted an IP that big but it’s really earned the real estate it takes up. IMG_2432.jpeg
 
Yesterday's batch of yogurt turned out just fine! :) Must have been the starters. Strange, in over 40 years of making yogurt, I've never had a batch fail. Guess there's a 1st for everything.

Lannette, thanks for the tip about inulin. I have a jar & seldom use it. This will give me the opportunity to use it up! And for the kefir - my local grocer didn't have any unflavored, but I'll keep an eye out for it as sometimes they're out of small containers of plain yogurt with live bacterium too.

I'm still intrigued by the electric canner though. I may put it on my list for Santa;)
 
Debinmi said:
Yesterday's batch of yogurt turned out just fine! :) Must have been the starters. Strange, in over 40 years of making yogurt, I've never had a batch fail. Guess there's a 1st for everything.

Lannette, thanks for the tip about inulin. I have a jar & seldom use it. This will give me the opportunity to use it up! And for the kefir - my local grocer didn't have any unflavored, but I'll keep an eye out for it as sometimes they're out of small containers of plain yogurt with live bacterium too.

I'm still intrigued by the electric canner though. I may put it on my list for Santa;)
Click to expand...
I’m glad to hear that your IP isn’t going bad. That particular brand of kefir was recommended because of the 12 strains of live probiotic cultures and the lack of fungi cultures like Saccharomyces species. WHO knew? I sure didn't.

Let me know if you get the electric canner model and how you like it.
 
Ours is a top load also. We specifically avoided the front load after we heard complaints of the smell. I guess water doesn't drain from the door rim & causes mold/bacteria to grow resulting in the smell. There are specific cleansers you can purchase for front loaders to help with this though.
 
Last edited:
Thanks to everyone for your input. I really appreciate it. I agree with top loader vs front loader. We previously had two different front loaders and the only way I kept the smell away was to dry out the gaskets by hand, leave the door open and do endless cleaning cycles. It was more work than beating our clothes clean on a rock! o_O

We were looking at Bosch stackable pairs but the front loading thing was a deal breaker.

Now we’re considering a Speed Queen. Made in USA, 5-7 year parts and labor. Can be serviced by the fairly local business we’d purchase from. I’m still not sure! HA! :rolleyes:
 
Last edited:
You must log in or register to reply here.

Our Newsletter

Get awesome content delivered straight to your inbox.

Top