The title of this post says it all. Almost.
Yes, I tried to use my Instant Pot as a slow cooker for the first time.
Yes, it was an uncooked disaster.
But did I utilize a poor approach to adapt the Instant Pot to slow cooking? Yes.
I think I committed three fatal errors on this first attempt.
First, I used a random glass lid which "seemed" to fit over the inner Instant Pot stainless steel pot, but it was not a perfect fit.
Second, I opened the pot to stir the mixture once or twice because it seemed to my naked eye that water had evaporated too much from the pot. It hadn't. I subsequently read that removing the lid during a slow cook can disrupt the cooking process by letting too much heat escape from the pot. Oops.
Third, I used Rancho Gordo's Chiapas Black Beans which I have found require a VERY long cook time compared to other black beans.
Unfortunately, even though I halved the recipe, the beans just weren't that cooked after 8 hours. So then I did two rounds of pressure cooking, at 5 minutes a piece, but the beans were still not that cooked!
So maybe I will attempt a slow cook again, but only with a proper fitted lid and perhaps with non-dried beans (either canned or at least soaked overnight).
And/or a 10+ hour cook time. Just to be safe.
Nice recipe
Posted by: kitchentechwiz | February 04, 2024 at 11:28