How the Instant Pot Transformed the Way I Cook

In light of Instant Pot's bankruptcy filing, one food writer reflects on how the appliance changed the way she cooks.

I bought my Instant Pot eight years ago on the recommendation of a friend, who described it as a life-changing purchase. I was skeptical, as I tend to be when it comes to specialized kitchen gadgets. I am somewhat of a minimalist at home, preferring to buy basic tools that can be used in a range of ways. But my friend’s review was convincing, and when a large Instant Pot went on sale at a local store, I bought it.

It turns out, he wasn't wrong. It did change the way I cooked and in ways that I did not expect. The most profound difference was being able to "set it and forget it." The Instant Pot allowed me to prepare food, turn it on, and walk away for as long as I needed. It would finish cooking at the designated time and keep food warm until I got back. As a busy mom of three juggling a job, endless errands, and too many extracurricular activities, this made my life much easier. I could always rely on a hot meal waiting for us when we got back, even if we were delayed.

As a pressure cooker, the Instant Pot allowed me to use tougher cuts of meat and dried beans on weeknights. In the past, if I wanted to make a pot of chili or a slow-braised meat dish, I would have had to plan ahead or wait for a lazy Sunday. But suddenly, the Instant Pot made those kinds of comfort foods accessible on the busiest of nights. I found myself digging into the freezer and using beef stew meat, pork shoulder, and other cuts I used to overlook because they seemed like too much work. This also saved money, since these not-so-tender cuts (and dried beans, of course) are usually affordable.

I found myself making certain things from scratch more often, like chicken broth and vegetable stock. My stash of homemade stock in the freezer grew and was not only convenient but delicious. I cooked chickpeas and other dried beans in large batches, freezing the extras. I didn't hesitate to buy tough root vegetables like beets, turnips, and parsnips and pop them in the Instant Pot for (relatively) quick cooking. I made more soups and stews, using leftover vegetables and meats in the fridge, because it was just so easy to dump everything in the Instant Pot and let it cook. Our household food waste decreased.

When my husband and I renovated our century-old home and had to move our whole family into a small apartment for several months, the Instant Pot came with us. It proved a reliable tool for quick and easy one-pot meals, particularly in a tight space with limited stovetop access.

I also realized its benefits during the peak of summer, as we lived crammed into that apartment with no air conditioning. When you don't have to turn on the oven or stove burner to cook, it makes a world of difference. (You could even plug it in on a balcony or deck.) America's Test Kitchen has a summer cookbook with a chapter dedicated entirely to electric pressure cookers, honoring their ability to "keep cool with countertop cooking." It features delicious recipes like barley salad, pho, steamed mussels, braised green beans, ratatouille, and more.

My one complaint is that, without care, Instant Pot meals can take on a similar texture and taste monotonous—still good and nutritious for my family, but not what I would feed to guests. But after receiving a review copy of Vegan Richa's Instant Pot Cookbook (I reviewed it here on Treehugger in 2022), I realized that there are some clever ways to elevate Instant Pot cooking. Vegan Richa takes advantage of the pressure to make large batches of sauces that can then be used for quicker versions of recipes like tikka masala, butter chicken, and more. She manages to layer flavors in ways that make Instant Pot versions indistinguishable from more traditional methods of preparation. It's quite ingenious.

Hearing that the Instant Pot maker has filed for bankruptcy saddened me. I do hope that the company is able to find a solution to its financial woes, as it does make a product that is worthy of a spot in everyone's kitchen. I know that it has made me a better, more versatile, and more relaxed home cook.