Buzz
As you might already know, Instant Pot—or the parent company behind it—has filed for bankruptcy due to a drop in sales. While I’m no business expert, my instinct tells me this decline is because most people who wanted an Instant Pot already own one, and some have lost their enthusiasm for the device. Another factor could be the overexpansion of products under the same brand, but I’ll leave that analysis to the professionals. (It’s worth noting that Instant Pot products are still on the market, and the brand might be acquired by another company.)
A common critique of the Instant Pot is that the food it produces can sometimes taste bland or just average, as younger folks might say. According to cookbook author Jules Sherred in his discussion with Mytour, excessive liquid is often to blame. The Instant Pot excels at extracting moisture from fruits, vegetables, and meats, which can be either a benefit or a drawback, depending on your objective. (However, carbohydrates react differently, absorbing liquid instead, so these tips don’t apply to grains or similar foods, nor do they apply to soups and stews, which are meant to be liquid-rich.)
Here are a few methods to reduce unnecessary liquid and boost the flavor in your Instant Pot dishes.
You require less liquid than you might expect
I’ve come across recipes for pork shoulder and pot roast that suggest using a cup of stock or soy sauce, plus an extra cup of water. This isn’t necessary. Large meat cuts release significant moisture during cooking, and adding more than the minimal amount of liquid will weaken the flavor, leaving your roast in a pool of diluted broth. The aim is to minimize excess liquid, though it’s impossible to remove it completely. The manufacturer advises adding at least one cup of liquid to the pot to help it reach pressure and avoid burning.
Unofficially, I’ve managed with less liquid, particularly when the pot is nearly full of food. While testing a carnitas recipe recently, I experimented with liquid quantities, using only 3/4 cup of orange juice instead of the suggested full cup. The Instant Pot pressurized without issues, and I didn’t encounter the dreaded burn warning. Encouraged by this, I used even less liquid in my next recipe—just half a cup (a mix of 1/4 cup soy sauce and 1/4 cup maple syrup) for a batch of beef ribs. This also turned out perfectly, with no problems.
Grab them while they’re available:
The budget-friendly favorite: Instant Pot Duo 7-in-1 Electric Pressure Cooker
An option with pressure canning: Instant Pot Max Multi-Use Electric Pressure Cooker
An Instant Pot air fryer: Instant Pot Vortex 5.7-quart Air Fryer Oven
While I wouldn’t advise disregarding the manufacturer’s guidelines, I share this personal experience as encouragement. If you’re feeling adventurous, experiment with using 1/2 to 3/4 cups of liquid in your Instant Pot recipes (or stovetop recipes adapted for pressure cooking), but monitor it closely as it builds pressure. If an error appears, you can always open the pot and add a bit more liquid. Once pressure is achieved, you can leave it unattended until it’s time to serve.
Substitute water with more flavorful liquids
If adding liquid is necessary, choose one that enhances the taste. Just as I suggest replacing water in a cornstarch slurry with something more robust, you can swap water in Instant Pot recipes for broth (or Better Than Bouillon, which packs more flavor than regular broth), soy sauce, fish sauce, wine, beer, or juice. (Avoid spirits, as their fumes can ignite.) You can also use a 50/50 blend of broth and a liquid sweetener, but avoid using only sweetener, as it may burn at the bottom of the pot.
Avoid using vegetables solely for flavoring
As I mentioned earlier, I’m currently refining an Instant Pot carnitas recipe, which involves reviewing other published recipes. Many of these suggest adding whole onions and fresh garlic to the pot along with pork and dry seasonings, but this underutilizes the onions and garlic. Fresh ingredients not only add water but also lose their concentrated flavor as it gets diluted by the pot’s liquid. (Have you noticed how much water evaporates when caramelizing onions? It’s quite a bit.)
Instead, I opted for onion powder and garlic powder, which offer a more concentrated flavor, albeit slightly different, without introducing extra moisture. The pork I prepared with 3/4 cup of orange juice and dried seasonings was incredibly flavorful, with distinct hints of onion and garlic, and no soggy vegetables. Onion and garlic aren’t the only fresh ingredients with dried alternatives; you can use paprika in place of bell pepper, chili powder instead of fresh chiles, and dried herbs rather than fresh ones.
By combining all three of these techniques, you might rediscover your affection for the tabletop pressure cooker. If not, no worries—perhaps an air fryer would be more to your liking.
