Love, love, love my Instant Pot .. it's also the 6 qt DUO60 7 in 1
To be honest, I don't use most of the special function buttons .. mostly use Manual button and then adjust time up or down, and sometimes also adjust Pressure to low, as the default is high. The high/low pressure option is the "duo" part of the product name .. some of the early models only had high. I do use the Yogurt setting to heat milk to 180F .. but then take it out to cool (after 15 minute natural release) and use a separate yogurt maker for the 8 hour incubation. That frees up my Instant Pot for something else
Most foods will cook best with the default High pressure setting. The one exception is .. eggs
There are blogs and instructions all over the web with tips for cooking "perfect" eggs that peel easily. Some say to use Steam button and cook for 12 minutes, do a quick release and take the eggs out right away and plunge in ice cold water to stop cooking. Others say to cook for 5 minutes using Manual button, then hit Cancel and let the pot do a natural release for 10 minutes. Then take out eggs and put in ice cold water. In my experience, both methods led to overcooked, rubbery whites and dry, crumbly yolks. Oh but they peeled easily, no problem there
So then I tried the 5 minute method, but used quick release and got the eggs into ice water right away. Hmmmm. Fine if you want soft-cooked eggs with still-runny yolks and and snot-textured whites
After a few more epic fails, I had an idea to try the Low pressure setting .. success!!!
. Firm but not rubbery whites, cooked but still moist yolks and easy to peel. The other factor is number of eggs .. I cook 6 to 8 eggs at a time, no more. Other bloggers say you can do up to a whole dozen, but my experience is that too many eggs end up unevenly cooked. Steam needs to circulate over and around the eggs, which it can't do if they're crowded or piled on top of one another. Maybe if you have the big 8 qt pot, might work to do a dozen eggs at once, but you also need to have a bigger kitchen to fit that monster
My method for near-perfect eggs
.. **note, this assumes you're using standard Large eggs
- Pour 1 cup (250 ml) cold water in the inner pot. Put in rack that came with the pot, or use any steamer basket that will keep your eggs above the water, uncrowded
- Use cold eggs straight from the fridge. Arrange on the steamer so there's a bit of space around each egg.
- Lock the lid and turn knob to sealing position.
- Press Manual button, then press + or - to adjust time to 8 minutes. Then hit Pressure button to switch to Low. The pot will switch on automatically in 5 seconds.
- Takes about 5 minutes to come up to pressure ... then it will start counting down from 8.
- When it's getting near the end of cooking time, prepare a large bowl of ice cold water .. deep enough so eggs will be covered by at least one inch. I don't like to waste ice cubes, so I use one or more of those reusable blue gel-filled ice packs you can buy at the dollar store. Always have a couple of those in the freezer
- As soon as it beeps, press Cancel (or simply unplug) and do a quick release. I like to put a folded towel over the valve to control the blast of steam so I don't get scalded and it doesn't peel paint off the cupboard above (my kitchen is small!). Use a wooden spoon to push on the knob through the towel
- You'll hear the valve "click" when it drops. Immediately unlock the lid (be careful of steam!!), then carefully lift out the eggs and plunge into ice cold water. You might need to change the water as it will get hot as the eggs cool down.
- Once the eggs are room temp or colder, use right away or refrigerate. Kept in the shell, they'll be good for 5 to 7 days, according to food-safety websites. They'll still be easy to peel, even after a few days.
The absolute BEST site for all things Instant Pot is www.hippressurecooking.com
. In fact, this site is recommended in the recipe booklet that came with the Instant Pot
. Her "Pressure Cooking School" instructions for cooking different cuts of meat .. best cuts, cooking times and pressure-release methods .. are superb.
Check it out .. https://www.hippressurecooking.com/marvelous-meats-pcs/