Angela K (VA, USA) Verified Purchase
Gloria S (KY, USA) Verified Purchase
Mandy (AZ, USA) Verified Purchase
A whole meal takes no time!
I rinsed 2 cups of rice and added it to one pan with 2 and 1/4 cups of water and put the lid on it. I placed a Frozen Chicken breast in another pan and seasoned it with Creole and Smoked Paprika and put the lid on it. I placed chopped yukon gold potatoes and carrots to another pan and put the steamer lid on it.
All of the pans hold together with the trivet, I put one cup of water in the IP and manual HP for 9 mins with 15 min NR.
From prep to table was about 40 minutes.
John U (VA, USA) Verified Purchase
One of the problems with the Instant Pot is that many sauces with tomatoes overheat and burn. The Insert pans solve this problem but sometimes it is necessary to cook large amounts, for example making bone stock from left over bones and meat from a turkey. I discovered that the top lid, the one with many small holes can be used to solve the problem.
Before loading the Instant Pot, put the top lid in the bottom of the Instant Pot, upside down. This raises all solids above the bottom and prevents scorching, while liquids can pass through the holes to the bottom of the pot.
The Instant Pot people should have provided a similar grid to prevent scorching but you have provided a solution.
Please let other users know:)
Lizza B (AZ, USA) Verified Purchase
Sharon (OK, USA) Verified Purchase
Charmaine M (FL, USA) Verified Purchase
Sujatha (CA, USA) Verified Purchase
Joanne K (UT, USA) Verified Purchase
Winter R (CA, USA) Verified Purchase
Winter R (WA, USA) Verified Purchase