When it comes to rice, I am old school. I cook my rice the old fashioned way: 1 part rice to 1.5 parts water, cook in a pot for 50 minutes. In the old days, I’d put veggies on top the of rice at 40 minutes to steam the veggies for 10 minutes. Then I’d have rice and veggies for dinner. But that was before I got married.
Then I got married, showed my wife what I was doing (in the hopes she’d do that, too), and then she promptly bought a rice cooker, instead. So she’d cook it in bulk and I’d nuke it in small portions for work or for dinner at home. But the rice cooker was getting old and I’m no fan of non-stick coatings. So when this Instant Pot came on sale at Costco, I had to check it out. Pictured below is the Instant Pot Nova Plus 60, 6-quart capacity. I got it at Costco on sale a few weeks ago for $75.
As you can there is plenty of room inside for most family meals:
The first thing that caught my eye was stainless steel. I’m a big, big fan of stainless steel. I didn’t know anything about the Instant Pot, but after we bought it, I did some research, saw a nice sample of recipes (channa masala, is that you calling me?), and saw how simple it was to manage, I got into it.
After reading the instructions, I set up my first small batch of rice. With a ratio of 1:1.25, I started my first batch of rice with two cups of brown rice. I was impressed that just following the instructions I got perfect rice on my first batch.
I was excited to see how easy it was to clean and to manage when done with cooking. Nothing stuck to the pot. Nothing was burnt. It was amazingly easy to clean.
The Instant Pot can be many things, but to me, it’s just a rice cooker. Brown rice is my staple food and I just mix that up with anything. Spicy bean burgers, a little chicken here and there, veggies, or just plain with some tamari and red pepper. At one point in my life (well, ten years of my life), I ate brown rice and veggies every day.
So here is a sample run with 4 cups of rice, 5 cups of water, starting in the morning: