BOLTR: Instant Pot | Legal in Canada!

[@conorfinn9032]

Someone asked you to do a tare down video and you did it. You've changed man. You've changed

[@Chris-vx5kp]

AvE seems like the type of guy that secretly wants to do something yet uses peer pressure as an excuse to fulfill his desires.

[@burtosis]

If he did a tare down it would need to be on a scale.

[@jumpinjojo]

conor finn Tear*

[@jeremysmith8990]

conor finn TEAR for jeezless sakes man... we only like 1 person to butcher the English language and you dear sir, are not that 1!

[@Eric-x4v3i]

Grammar: The difference between knowing your shit and knowing you're shit!

[@Haywoodjablomie100]

We all know AvE secretly buys 2 of everything he takes apart so he can do the old switcheroo and pretend it works when he got it back together.

[@heruhcanedean]

Stores have good exchange policies, just bring it back after you half put it back together and get a new one.

[@sexysexminecraft]

Nah I think you mean "crib death"

[@DennisMski]

Too costly. Record part two: the confirmation it works first and then record part one: the teardown.

[@GNX157]

Something tells me he's good at tearing down and not so good putting back together.

[@jeffg6924]

Seems like a smart one would record the working bits first, then tear down, reverse order on post.But I would believe he can get most back together. Many videos, the crap never sparks again.

[@danyoung8484]

Masturbatable meat? You mean beef strokenoff?

[@clau2272]

I will never be able to eat that dish ever again.. Thanks Dan...

[@danyoung8484]

C Lau, I apologize for all the times you're going to glance at a menu and think of me, and then creamy beef strokenoff.

[@tylerlego41]

How could you do this?

[@davespringer777]

My mom use to call it that when I was a little kid. She also referred to Mr. McFeely from the Mr. Roger's show, as Mr. McFeelme. I'm not well adjusted.

[@FennecTECH]

HOT AND HARD!

[@jman51]

The high quality is a testament to the former Nortel engineer who designed it.

[@arduinoversusevil2025]

That explains the Ottawa world headquarters! Tell us more?

[@gwilsonmail]

Enjoy ---- ottawacitizen.com/life/food/the-instant-pot-invented-in-ottawa-is-the-hottest-multi-cooker-in-kitchens

[@sigmundblank7403]

Read an article in Mcleans magazine I think. Yup, former Nortel enginerd wondered what to do after Nortel shit the bed and he came up with this. Chinese Canadian trying to come up with a better rice cooker and succeeded beyond his wildest dreams .I bought one on the strength of the online reviews and have been happy with it.

[@WBush-uc9pe]

Thanks, Graham Wilson !

[@charlesbyrneShowComments4all]

That's awesome to know. I seer/brown the meat on all sides with the saute function then scratch off the burnt bits with onions and a little broth then do the pressure cooking with the veggies and potatoes. It's really good, but I admit it's nothing like a juicy steak on the grill.

[@danamanner9441]

AvE circuit board design/build quality spectrum decoder: Crusty < Not crusty < Skookum.

[@killernat]

your missing the lowest of the spectrum widlarized

[@Walking_Death]

where does "cock-ya-got" fit in there? I'm guessing slightly below "not crusty" as in barely adequate but functional.

[@RedRider2001]

You left out: .... < Skookum < Skookum as Frig.

[@UselessDuckCompany]

I love my instant pot and now I get to see its insides

[@Kikilang60]

Some times I feel old and stupid. I went to visit my sister just a weak ago. My niece is starting her third year at R.I.T, and she moving out of the dorms. She bought two sixteen cup rice cookers. She made them computerized and wifi enabled. She puts food in them in the morning, and she can moniter them from her smart phone during the day. She comes home and she ready to eat. She made two, one is for her boy friend. She said the most expensive part was the temperature proble because she bought that off the shelf.

[@JLY82]

Kiki Lang how dis she make them WiFi enabled? Maybe a Wemo plug or something?

[@Davvg]

WiFi enabled rice cooker. That’s about 2/3 of the way on a watchlist

[@phuturephunk]

That Rochester Institute education worked out well!

[@Kikilang60]

Yeah, she getting a pilot's license through the school too.

[@MrWilmaDickfitt]

I'm finishing my 3rd year at RIT it's funny to see it come up on here. Super weird school but such an awesome education.

[@MattsAwesomeStuff]

Speaking of greasy 3rd world food, couple weeks ago grocery store had this weird Ramen 5-pack "Spicy Chicken", with options of "Curry" or "Cheese". It was on sale and it was already in the cupboard at the shop late at night, by myself, so whatever. The instructions are awful Chinglish. Saying please save 8 tablespoons after boiling, but doesn't 8 tablespoons of what, or followthrough on what I saved them for. Ancient Chinese prophesy I suppose. It can't be rocket science, there's plain noodles and two flavor packets, no other ingredients. The noodles are simple enough, just fatter ramen noodles. When it's time to add the "soup" (it's not soup) package, it's not a powder for some reason like every other ramen package ever made, it's a thick paste like bbq sauce in a giant ketchup-like package that, it's impossible to actually squeeze out, so I have to kinda dunk it in the pot and let it wash the foil out. Then you're supposed to sprinkle the "cheese" on top. The "cheese" is half rectangles of seaweed and half standard cheese-ish powder. Whatever. I give it literally just one stir with a white plastic stirring spoon, maybe 3 seconds total, tap the spoon on the brim, and immediately attempt to rinse it. Nope. Nope. Nuclear orange spoon now. Like Walmart tupperware with hamburger helper you left in the fridge for 3 weeks and then microwaved, only, instantly. Soap, bleach, scrubbing, nope. 3 seconds in the pot and it dissolved the surface of the spoon and impregnated it with rocket fuel. Some factory must've had some left over industrial-strength fluorescent-vest safety orange dye when retooling and resold it as discount super-effective "food coloring". If I scrubbed any harder I'd be scrubbing plastic away and be left with a pile of dye. I try to eat some of it. It says "Hot" but, y'know, there's no warnings, big deal, probably had a gram of sriracha or two flakes of chillis in it or something like they usually do. Emboldened by an earlier episode that day, I dive in. Nope. It's not just spicy, one slurp and my lips swell up all puffy like I just had botox done. It's insanely spicy. Or I'm reacting to battery acid and allergic to pylon pigmentation. I check the packaging to see what I just ate. Nothing especially warning the degree of the heat. It just shows a fat greasy hobo Chinese chicken wearing a wig (below his feathers) to disguise himself as an 80's Korean karate villain. He can be doing what can only be described as aggressively molesting a wedge of not cheddar but orange(?) Swiss cheese. His eyes closed in presumed bliss but inside his open beak (he's a chicken) are also teeth (?!), sadistically grinning in a stereotypicaly racist Chinese narrow-mouthed grin, "Oh ho ho!". Greasy Hobo Chicken is wearing either a diaper or bloomers under a tutu, and a single ripped sock with his toes poking out on one foot, he's seen some things. The photo of the actual food appears to be badly photochopped vegetable lasagna in a frying pan, not ramen. It took me a half hour to eat the rest of it and feel like I've been chewing cocaine mints, my face is numb. I feel like the day after I lost a fight. I don't even remember what it tasted like other than pain and poison. I'm questioning if my body will be able to absorb nutrients ever again or if every digestive pore is now violated by this slimy mutagenic reactor goo. It was time to head home, I hadn't yet shit myself but I was afraid to drive. i.imgur.com/Ht84KQs.jpg

[@arduinoversusevil2025]

Thank fuck it's Halal.

[@MattsAwesomeStuff]

I bet that was the curry version and they just didn't edit the Photoshop file. I have the curry one too, it's similarly racist Indian Chicken stereotypes. Haven't tasted it yet.

[@killernat]

ive had theses before its korean thats the cheese buldak flavor. real cheese buldak is deliciously spicy chicken covered in cheese. AKA spicy fire chicken with cheese. I would recommend the original dish

[@raymondmucklow3793]

Have you tried the alternative light sources yet to see if your inerds are glowing outwerds. Maybe one of them (I was gonna insert the radiation sticker here but updated the phone it's no longer an option, I guess not to offend all the people dying from nuclear radiation poisoning) detectors. Best of luck.

[@TravisTerrell]

Dude, you just got one of the "proper" instant ramen meals! They almost always have the sauce packets (but sometimes they have a powder package, too). If interested, go to an Asian market! They have an entire isle of various ramen types.

[@12233344445555532]

Imagine if they put a quote of his on the side of the box like they do other consumer reviews: "surprisingly uncrusty"-AvE

[@someoneelse7629]

I would buy anything whit that marketing on it.

[@klarahfenderson1374]

@@someoneelse7629 I'm gonna hold out for skookum, not sure "surpisingly uncrusty" is good enough.

[@Vyross]

"not gonna leave it on your counter all the time" Oh no. No no. You misunderstand.

[@dwaynezilla]

Instant pot ribs are friggin magic. Anyone wondering about the lack of Maillard, you slap them on your bbq to finish, with some bbq sauce... that or you can put it in your oven on broil.

[@moonreft]

Agreed its out all winter at least

[@williwonti]

Your ribs will taste much better if you cook them in a loose foil packet in the oven @ 375F for an hour and 45 and if you count warm up and cool down time of the instant pot it takes just about the same amount of minutes.

[@Can101276]

I have an instant pot, can do two racks of ribs, cooked and broiled/bbq in less than an hour and the meat falls off the bone. almost twice as fast and way more tender. I couldent disagree more about the flavour, cooking with pressure infuses the meat with your choice of seasoning / boiling liquid. ( apple juice instead of water, liquid smoke, onion garlic etc) Also makes the best cheesecake I have ever eaten..... Love my instant pot!

[@JamesMooreSeattle]

Or toss it in the smoker for half an hour. I think it's great for midweek meals; it's not like it's as good as good barbeque, but takes a fraction of the time and effort.

[@crohnstoney2032]

I'm thinking I must have missed a step, I've been trying to cook this steak with my pressure washer for hours. And it could just be me but I don't think my steak is getting any warmer, it's ice cold man. Any tips?

[@giff983]

Need to use one of the steam ones. He should have specified that a little better probably.

[@tcseacliff]

bet it is nice and clean, though !!lol !

[@themightyparthos]

Detergent will heat the water, are you using enough detergent?

[@KjKase]

@@hughbrackett343 sounds like a good way to ruin a pressure washer ;)

[@rustysausage69]

needs to be masturbatable meat

[@Aa-wv4gh]

Makes the best pot roast , in a short amount of time , that you'll ever flop a lip over. No joke , great cooking tool.

[@2010stoof]

Not to mention that a roast with potatoes and carrots in 60 min cook time. Total time is like 2 hours. 25 min to come to pressure with how full I make it and an extra 20-30 min natural release before releasing so I don't shoot the gravy making juice out of the release lol.

[@Aa-wv4gh]

Ha! I've done that before, I can usually pull off a tender pot roast in about an hour , hour and ten , not including the pre heating to come to pressure , about 17 minutes here at 2100 elevation. Sometimes I cook it for about forty minutes , let it cool , cut the meat up , then add the potatoes , then its about another 15-20 minutes after that. If I natural release , I shave about 10 minutes off the cooking time. Still looking for that sweet spot , so far every batch has been fantastic. Well one batch I used a little more salt than I needed , but it was still good.

[@maxst2]

I love mine. Cooked a turkey breast in it, and had golden skin like it was roasted and 100x juicier. (saute function then pressure cook)

[@2010stoof]

Maybe I'm lazy, but I put the roast in bottom, onions quartered next then potatoes on top of that, then carrots. All at the same time. 60 min cooking time. Pull it all out and hit saute. When boiling I add my cornstarch/water slurry to thicken and done. I add 2 envelopes of gravy with 2 cups of water during cooking. That plus the drippings makes great gravy.

[@Aa-wv4gh]

Sounds good! Going to do a thanksgiving turkey in mine this year.

[@paranoiia8]

Pressure cooking is actually damn useful and good. You literally cut time of preparation of most of dishes by half. It's not good only for meat or veggies, but sauces, soups, rice(and other groats/cereals) and preparation of products before use(softening meat before grilling for example). Best part is that you dont need any fancy stuff, you can buy cheap crap as far as it have good quality bowl, I have one cheap 400W plastic one that I use for rice and it have good 5 years and it work as new, it have just one 3-stage button and simple system that shut it off automatically(depend on button 15/30min). When I checked what is inside its so simple that I wonder if it cost them less than box in came because it's just simple board and lots of plastic and cheap metal for heating elements...

[@nolansykinsley3734]

I just wish these could do actual pressure canning. The FDA hasn't approved them for that use yet due to the sensor involved. They may soon, but at the moment they do not know if it actually maintains proper pressure and temperature for pressure canning, but there is no real technical reason it wouldn't.

[@raysonviswas]

i just use stove top ones, coz they even faster do pulled pork in like 30-40 minutes. even brown it in the same pot. but been contemplating the electric one so that i can go to work and let it still will i'm away

[@VC-Toronto]

Nolan - Keep in mind that this runs on 110V, so would only be able to support a certain volume. Typically a pressure canner is much much larger, in order to hold many quart bottles, and it would be unlikely that 110V circuit would have enough capacity to heat up that volume and keep it up to heat for use as a pressure canner.

[@keantoken6433]

You could use a fraction of the power as long as there was not much heat being lost from the sides of the container. It would just take longer to heat up the thermal mass. It's the same principle as insulating a water heater. The amount of insulation needed may just become inconvenient though.

[@paranoiia8]

For pressure canning I think best is normal oven pressure pot, no useless electronic, cheaper in use and cleaning, it's bigger and its cheap to buy. Just simple big pot with pressure cover that have safety valve. Canning is not that you do all the time and for fun so keeping an eye on it in the kitchen is not a problem especially that it dont take long time to make...

[@lukethementalgent2676]

Oh I actually gifted this to my mother at some point in time, she loves the thing and it does come in pretty damn handy! Great at keeping food warm and warming it back up imo. Although ours seems to be an older model of sorts.

[@CCSandSonsWorkshop]

"Once you get past the adam's apple, you might as well give her a try anyway..."

[@scottmichaelharris]

J D now that is kinky, do they scream?

[@mattitude6406]

@@scottmichaelharris only when you don't use any oil.

[@noone-nd4ml]

Cant finger out where this is in the video

[@Rockinlocky99]

@@noone-nd4ml 1:33

[@richardgroom8003]

Laughed my ass off on that one!!!!!

[@saltysteel3996]

Bought one of these years ago as a gift to my now ex-gf. She still uses it and it is still working great. Does yogurt and canning too. I got it from Amazon. I recommend these.

[@ediseverywhere]

Maynard reactions - the most economical of food chemistry!

[@arduinoversusevil2025]

inside joke bears fruit!

[@justinsue]

If you look at the bimetallic closely you will note that it isn't actually being used to control the temperature. It is being used as a pressure sensor. As the pot builds up pressure the base deflects and opens up the contacts thus cutting power to the element. Once it cools off a bit and pressure drops contacts close and heating element gets power again. That is why there are two contacts one for high pressure setting and the low pressure setting.

[@JaredBartimus]

It is a one time use pressure washer if you bypass thermostats and pressure relief valves.

[@JaredBartimus]

Hello NSA, that was a joke, not a suggestion. I take no responsibility if someone sends their pressure cooker into low earth or any other orbit.

[@tncorgi92]

I've seen the aftermath of the lid blowing off a pressure cooker, and a pressure washer is what you need to clean the mess off your kitchen walls and ceiling. And possibly for cleaning the blood stains too.

[@jkbrown5496]

I saw photo of one pot with the stove top crushed down and lid in the ceiling. An example of Newton's third law.

[@gorillaau]

@@jkbrown5496 where did the contents go?

[@magic.marmot]

I've been doing contract software engineering for something like 25 years now, and I just got tossed into the Engineering Meat Unit category once again. I think you have helped me understand that I am not alone in the disgruntlement, nor am I alone in fumbling words when recording live. You have helped give me a framework of understanding of how things work in a manner that gives me new knowledge and is entertaining as six quarts of Crisco and a panda. I love that you include Chickadee in the shop and that you challenge her to learn with such love. You help remind me that passion is the thing that should motivate you, and not being a slave to somebody else's vision of what you should be. You help remind me that Family trumps duty. You help remind me that my voice is unique and interesting and entertaining and can help teach and help provide others with the Skook of the lessons that I've learned. Skook is a word now. It's the essence of Skookum.

[@theblunderbus1877]

I got one of these things a few months ago for cooking on the road and I do not regret it one bit. Multipurpose, sealed for bumpy roads and it barely drains my solar power bank on a sunny day. Ain't nothing like rollin' down the highway while cooking a meal for your arrival. We'll see if she holds up to the bumps and bruises of an under-loaded HD suspension, but its good to hear you are impressed with the build quality. If you enjoy Indian cuisine, shoot on over to "Ministry of Curry" for some excellent instant pot recipes. The Chicken Biryani is by far my favorite thus far. Also, that contraptions got a saute setting for browning all your bits before pressurizing. However, it doesn't work so well and any brown bits not deglazed from the pot can initiate a safety shutdown for "overheating". At home I usually brown off in a separate pan before adding it in. Enjoy!

[@michaelgentry8551]

Be careful, you don't want the contents sloshing and gumming up the pressure valve.

[@kkepdawg1]

Mine stays on the counter year around. Pre cooked snow crab 1/2 cup lemon juice and 1/2 cup water bring just to pressure (perfect crab) quick release. Then the best pot roasts, and cream brulee so yummy I use it 3-4 times a week!

[@smobro]

Before you put the meat in a slow cooker on Instant Pot just sear it off in a pan. Best of both worlds. Works great for cheaper beef roasts that normally get tough and chewy because they're so lean.

[@Tweaked_ej6]

The instant pot has a sear setting. I take my roasts and sear them right in the pot first then put it to pressure and away I go. one dirty pan and one if the best roasts period.

[@DavidRachlinMLIS]

Yep Yep... run through Saute setting, brown the heck out of it, and then seal up your pot, and switch to pressure.

[@benchociej2435]

There is a nice "saute" button on the one we've got that I use to brown meat before putting it under pressure, which improves things significantly. Also makes a fine rice cooker. That said, my *favorite* feature is the metal on the lid that gets nuclear hot during cooking so you instantly sear your flesh if you accidentally touch it.

[@jaynadj]

The guy that designed the Instant Pot lives here in Oddawa (ex-Nortel I believe). I've had one for ~8 years and only good things to say. Well made, works very nicely, not of the typically chineseium genre.

[@loganjones5766]

Wow, you got into Instant Pots before they were cool.

[@superdupergrover9857]

BTW AvE, 100 kpa is VERY close to one atmosphere pressure. It is actually one of the easiest metric units to get your head around. Bar is similar, but one bar *_is_* one atmosphere, so it is slightly different, but not enough for to make a difference for our concerns.

[@spinlokd]

I imagine that "Cooking with Uncle Bumble" will be something like when Top Gear made a meat/brick blend using a v8-powered blender

[@andychow5509]

Thanks man. I bought one of these last Christmas. I always wanted to know how it chooched along, but too chicken to take it apart myself. Because how I rarely reassemble things as neatly as I found them (and often with new options which hindsight 20/20 turns out to be classic case analysis of solutions searching for problems). So thank you.

[@WhiskyCardinalWes]

"Cooking with Uncle Bumblefuck" I'm down for that, my shots are up to date!

[@generaldisarray]

Two things. 1. 11:34 the white leads are for the pot sensor to ensure the pot is present, they might be using it for temp as well but it's normally just a open/closed loop for the plunger in the bottom of the outer pot to ensure the inner pot is present. The temp is probably via one of the switches with the black or red wires (one for temp and one for pressure) . 2. 8:50 it looks like the display is sitting in a socket that is soldered to the board so they'd surface mount the components and the socket and flow it and then just plug the display into the socket later. If you look you can see that the display has a black plastic support that clips into the board.

[@Navywalrus09]

This man thought of 5 different $4 words before his brain finally spit up the word tender. That should tell you all you need to know about his brain.

[@jamesg8246]

I'm not even lying, my wife bought me one of these cause I am the chef in the house and it's amazing. Love it. So many uses. Perfect rice, perfect pulled pork BBQ, a stew that would take all day takes a couple hours....

[@ThePostApocalypticInventor]

Now that you've mentioned the forklift: Do you REALLY drink Old Milwaukee, or are you just pandering to a certain DEM-O-GRAPHIC? ;) I'd like to think that you filmed how you grabbed one of those cans out of the fridge, turned off the camera and continued to drink some proper German Weißbier that some viewer from Bavaria must have sent you by now ;)

[@arduinoversusevil2025]

free beer is free beer. hmmmm actually, free beer is never free.

[@jorda.2412]

Cheapest swill at gov liquor

[@scottmichaelharris]

AvE never a more true statement was emancipated.

[@tacosx2237]

If free beer is your forte, you usually pay the next day!

[@cmans79tr7]

Back in the 80's, my buddies and I went on a canoe trip with a 24 pack of Old Milwaukee, and not only did it assist us by lowering the center of gravity, as it sat in the cooler at the bottom of the canoe, during one portage we kicked back, put our feet up, smelling the sweet smell of nature, and as per the popular commercial at that time, we gave a "Toast" and said "Guys, it doesn't get any better than this." Whenever i see that beer, i remember that great day.

[@lpercifield]

Hey AVE! Love your work as always! Done some work with these consumer pressure cookers and this thing has a little trick up it's sleeve. Those things that look like bi-metal thermostatic switches are actually pressure switches! There are two pressure settings on that unit, low and high. Try putting the pot in the outer sleeve and pressing down, you'll hear them click! Any how, keep up the good work!

[@scottstephenson]

Do your research before using it for canning. From what I've read, its ok for acidic foods like sauerkraut, pickles, fresh fruit, things like that. For low acid foods, fresh veg, meat etc... it isn't so good. The InstantPot is a steam/boiling water canner and may not get hot enough to kill all the bacteria (C Botulinum, specifically) to render the food safe. To do everything safely and effectively, you'll need a true pressure canning setup. I haven't started into canning yet, but I plan to (much to the chagrin of my better 3/4's), so take this with a grain of salt and DO YOUR OWN RESEARCH!

[@TravisTerrell]

Fact. It's pressure is just too low.

[@johncochran8497]

Indeed, the pressure is too low. To get up to the recommended 120 °C (250 °F), you need an absolute pressure of 30 psi. So the pot would need to be rated for at least 16 psi (110 kPa), assuming you're at sea level and get the ambient pressure of 14.7 psi in addition to what the pot can withstand.

[@nolansykinsley3734]

I believe they have a newer model that *should* be able to do pressure canning as it reaches the required temperature and pressure, they are just waiting on FDA approval after some testing to be able to publicly state that. Something about the sensor has the FDA concerned.

[@emeltea33]

The chard maybe? Haven't tried yet.

[@toadjones79]

I love my instapot, but would never use it for canning. Nor would I use it for most meats. It is for quick recipies (like goulash and other mixed dishes). Brown everything in saute mode, add water and dry noodles, and walk away for 20 min. Family feeding device.

[@edwardcardinal4328]

You can use the pot with the lid open for browning after pressure cooking too, It gets rocket-hot and it does it fast

[@johncochran8497]

80 kPa = 11.6 psi. Looking at a chart of boiling point vs pressure and assuming that you have an ambient pressure of 14.7 psi (sea level) and assuming a reasonable safety margin, you ought to get an absolute pressure of 22 to 24 psi which would be a temperature of 233 to 238 degrees F (112 to 114 C).

[@Andy47357]

same reason you want to keep a car radiator form leaking because it prevents the water from boiling

[@matty_w]

Probably SMT pick-and-place machine, reflow oven, then placement of through-hole components (probably by hand), and then sending it through a wave solder (as long as all of the SMT components are on the one side only).

[@petermof]

AvE: I’m not beholden to the man like those other guys Also AvE: A young woman asked me to have a look.. Found the loophole guys!

[@MrVisions]

Mine chose the wrong day to mess with me. Soups and stews are fine, but anything that has cheese or not very viscous will burn and the annoying "BURN" will appear in the display. I tried to make tomato rice one day, and when the second burn occurred, I took the thing and launched it off my porch almost making it to the driveway. Picked it up and threw it in the scrap barrel. About a week later after sitting in the snow I decided to see if I could could salvage any parts off it so I took it into the shop, and plugged it in and low and behold it still worked. I just have to take it apart and repair the cracked plastic bottom and knock out the dented metal. So she is a bit sturdier than you think. Impressed the hell out of me!

[@esobofh]

Oh AvE... make yourself some instant pot ribs... you'll be a convert for sure! Standard costco pack-o-ribs, season and throw in the instant pot with half a beer - 23 mins, finish on bbq with your favorite sauce. Like you slow cooked it for 3 hours, and tastes amazing!

[@devonsanterre8449]

Even the honey garlic riblets come out mint. They're so good for ribs.

[@Samurai1250]

I want you to know that thanks to you I spent $761 on a drill and impact set from Hilti. Thanks to your videos I really know why my DeWalt set only lasted 2 years. Thank you AvE for your public service to those of us in the trade

[@martin_in_the_alps]

The Lido in Surabaya has a rating of 3.9 stars, so good enough for me mein Freundchen.

[@daviasdf]

My quickpot lives on my (erm... my wife's, I mean) tiny counter top. The frequency of use makes putting it away every time too inconvenient, and more than makes up for the loss of counter space. However, we are on our second unit. Failed seal on the first unit after about a year of use caused the electronicals to get a terminal steam bath. Not sure what had happened to the seal, but it had become significantly stretched, causing the leak.

[@DaveDablave]

I think that thing in the middle is not really a temperature probe. I think it's a weight sensor so that it won't fire the heating element with an empty pot or with no pot. I have a rice cooker with the same setup.

[@DaveDablave]

@@Snowmunkee I thought the same thing. Water boiling off takes away a lot of heat. I can't figure out how else my rice cooker would know to turn off other than when the water's gone it gets hotter. It can't be just weight. Edit. Unless it has some kind of paraffin piston like a car's thermostat. There's definitely some kind of mechanical lever action going on when I turn it on. And if I try to turn it back on right after it kicks off it won't stay on.

[@selkywaters]

He said T-bot, which a quick google search reveals as possibly "Bottom heater Temperature".

[@tenkillcombo]

Pressure sensor

[@nolansykinsley3734]

I have taken apart rice cookers, it really is just a weight switch. The only "sensor" they have is a thermal fuse that will blow if it gets too hot. Other than that it is purely a heating coil, light, and a calibrated weight switch, no other electronics involved. The cooked rice will be a known weight when you use the proper amount and when the water boils off it will reach that weight and stop the cooking.

[@tm-to4kl]

It could only be a weight sensor if the rice cooker always cooked the same amount of rice. So very simple units may be set up this way. If you have the style that will cook 1 to 12 cups with meat and whatever added this won't work. All units I have seen use a temp switch that shuts off above boiling (boiling at whatever pressure they're rated foe Ave's would be higher temp) so that the machine knows when water has boiled off but not so hot to burn. Weight switch is just there to prevent burning unit up when there's no pot to contact temp switch.

[@matlilly8795]

I think that thing in the middle is actually a weight sensor, to make sure the metal pot is actually in the housing. Your first call was correct: no temperature feedback.

[@Eo_Tunun]

*Underestimate not the powers of the pressure cooker!!1!* The Ununian grandma, a one of 1905 vintage made in Berlin, discovered and mastered its craft in the seventies, thus I was brought up by a good part with munch prepared under its pressure! There has never been Goulash Stew better than hers! I swear! The trick is to *fry* the meat prior to applying pressure cookery. A Maillardian crust on the bits of meat, together with moderately darkened onion and salt, pepper, whatever basic spices you usually add, that´s where the magic comes from! Once it smells like you want to jump into the pan and roll around in the fried stuff, dump it into the pressure cooker (including the stock from the bottom of the pan, of course, so don´t burn any of it!) with the pepper bells and whatever veggies you require with it, add a fitting amount of water and finnish it by cooking it to tenderness, then whack in the starch gunk or whatever sauce thickener you please to use. Normally, this kind of treatment should give loads of delicious sauce from most kinds of meat dishes. A very Krautian one is Kasseler with Sauerkraut and Potatoes. ( en.wikipedia.org/wiki/Kassler ) Traditionally, Kasseler is only merely cooked. My 1905 gran, however, *fried it* using plenty of fat. (One of the key features, you need a base substance for loads of sauce!). Again: Apply some salt, fry it, cook the sauce out off it in the pressure cooker, thicken the sauce, cook Sauerkraut and salted potatoes in seperate pots. The meat *is* delicious. If done right, there will be plenty of sauce. Twice the weight of the meat should not be an issue! The sauce with kraut and poaties should leave you speechless with delight, though, it tingles your all senses of taste. Moderatley meaty-maillardly-salty sauce, some fruity source from the kraut and the moderate sweetness of the potatoes will leave you smiling through Sunday afternoon on a pleasant aftertaste. When the garden dwarves stand orderly in the flower bed and you gently waddle on towards the evening´ s beer on an aftertaste like this, you realize that sometimes, it´s not all bad, being a Kraut. ^^)

[@bansheemania1692]

Im Hungry, and That sound's Good.. haven't had a Good Hearty Meal like That in awhile

[@JoshuaNicoll]

My mother uses one of these to do her beef stews in, since stewing beef is usually quite tough if not cooked for hours. Her little electric pressure cooker does it in 30 minutes and wow does it taste good, nothing like moms cooking.

[@jeffwestbrooke279]

"instant pot" I thought you were testing a Canadian grow kit. I'm less interested now.

[@WorldofKlown]

Pressure canners also tend to work at higher pressures than pressure cookers. Canners/sterilizers run at 25psi, Cookers run 5-15 depending on which rocker top weight ya choose (old style).

[@SmokiesDen]

"Once you're past the adam's apple you might as well give er a try anyway" is the motto Alex Jones lives by.

[@monahajt]

most recipes call for browning before pressure cooking btw

[@markhall7646]

But does it BROWN THE FOOD?

[@hertzer2000]

This man needs a laser box opener.

[@DaOzMan0608]

hertzer2000 maybe this will be how the light saber comes to be a reality!!?!!

[@srowley85]

Eggs, beans and rice all cook well in it. We also did some excellent pulled chicken. It’s nice to set up and go do something else while the food cooks. Also no hiss, like that of a stovetop pressure cooker, which keeps the cat happy.

[@iacovus79]

I personally would love to see an episode of Cooking with Uncle Bumblefuck!

[@johnferguson7235]

We just bought one of these pressure cookers. It cooks ribs very nice; saves a lot of time. Use the low pressure setting. Corn on the cob is also great. Our cooker doesn't have a detachable cord which is a feature I'd like to have.

[@Munden]

Brown it first, then throw in the pressure cooker.

[@toadjones79]

There are dozens of instapot imitators. What makes them stand out is the quality. Far fewer complaints about the pot, and the electronics. And totally worth it. Great video.

[@frother]

3:19 when editing the video I guess AvE changed his mind about the Boston Marathon joke :P

[@tncorgi92]

For what it's worth, a friend of mine has been using one of these for a month or so and she loves it. And yes, there are all sorts of recipes for it.

[@moneybalz]

7:58 I was screaming "Take the KNOB OFF ya Knob!!"

[@noone-nd4ml]

Tool apart many a radios and the likes and those knobs are common af

[@RichardsWorld]

I bought one of those for my mom a couple years ago and she was very skeptical. After a couple months it was her favorite thing in the kitchen. A year later she wanted another one in the bigger size. Lots of people really like this. It is mostly for things that aren't meat, like you were thinking.

[@classicwefi]

Cooks the meat hot and hard! :)

[@poot111111]

what was her name again?

[@ranchhandrandy3213]

Yeah, I couldn't believe he let that one go without further literary exploration of how to use the phrase lol.

[@countryautobody7079]

Giggity alright !

[@BigTubz]

A man thinks this vid would have been 30 mins plus had you not of noticed the LCD vanity mirror. Quality as per usual.

[@JanBabiuchHall]

Ugh. Clickbait title. I was expecting to see you smoking a dead tree carcass.

[@mannys9130]

SICK!

[@pauljs75]

You can still brown the outside of the meat first by broiling it in an iron skillet in an oven. That gets it good and crusty and with some seasonings gets the caramelization flavor. Then you throw it in the pressure cooker with a bit of water and a bunch of other veggies that were seasoned and browned on the stove top, and get it stewing in the juices that pushes all that flavor into the meat. So you can get a decent pot roast in an hour or two with a pressure cooker instead of waiting a day and a half for it to simmer in a slow cooker. Of course I don't know if the speed advantage is still there with the electrumtickle pixies, since I'm more familiar with the ol' fashioned kind that go on a gas stove burner that puts out decent heat.

[@vintageyamahasquid]

Looking forward to Cooking with Uncle Bumblfuch: Pressure Washer Edition

[@Texaca]

I wanna see AvE experiencing a runaway thermal meltdown with an Instant Pot 😂 I'd pay a dollar to see that.

[@thepope2412]

Ryan Calhoun pressure worsher*

[@MsHojat]

yes!

[@aaronschen9896]

Its pretty good as far as kitchen gadgets go. I mostly use is as a fast slow cooker, which makes it just a cooker i guess. Its the Cocfordollie

[@InXLsisDeo]

AvE, pressure cookers are not for noble meat. They're for accelerating pot recipes, where you slowly tenderize meats that are usually too chewy or too hard to eat if you don't cook them for hours. You know, all those recipes that were invented by poor people who couldn't afford the best meats.

[@Patrick-857]

I bought a pressure cooker because of this guys explanation. Man, my stews have improved in flavour so much. Beats waiting 6 to 8 hours in a slow cooker.

[@Nono-hk3is]

Maynard reaction lol

[@geraldgepes]

I was waiting for a French Canadian joke to drop.

[@crmit9690]

I’ve been watching since you had aboot 400,000 subscribers. You’re headed to a million partner. Congrats in advance

[@n2n8sda]

Quick call a priest, he's speaking in tongues again

[@xChrisSoaresx]

I'm glad it impressed you. I use this thing weekly and haven't been let down yet.

[@doncenaval]

Greetings from indonesia..

[@arduinoversusevil2025]

salamat pagi something something.

[@jacobbechtold3483]

Do not google what doni said. I got something about girls to look at while playing with your left hand.

[@jaxblonk5127]

@@arduinoversusevil2025 Somehow I doubt you're intentionally referencing the anime Nichijou, but then again, you're a man of surprises. Always entertaining on the ear holes, my friend; I thank you.

[@MisterBones2910]

Every once in a while he makes a video that seems tailor-made to show off all the quirks that makes his channel great. The quintessential AvE.

[@ZebSmithulon]

Get yourself four pounds of pork butt. Cut into chunks, sear each side on the sautee setting, then add either a can of beer or coca cola. Pressure cooker for 45 minutes and shred. Makes pretty ok pulled pork in under an hour.

[@raymondmucklow3793]

Try rootbeer as well that's pretty ok as well, makes a somewhat bbq flavor.

[@TravisTerrell]

Interesting. I will have to try this. I did cook some barbacoa (mexican variety of barbecue, cooked with beef cheeks (even fattier than butt)). The Instant Pot made quick work of it.

[@garymarsh23]

Look up "two sleevers butter chicken" on google and give it a try. Stupid easy, stupid quick and damn good, and doesn't require much in the way of weird ingredients. I call our IP the magical curry machine because that's what we use it for 90% of the time.

[@ZebSmithulon]

@@akbychoice Fblebbev gorgleshtutz, brosticonf. Da?

[@BulletMagnet83]

We want pork butts and taters! >:O

[@wijjie20001]

Works really well for me and have had no problems with mine.Nice to see how its put together thanks.

[@pastasauce]

We love our Instant Pot and it replaced using a slow cooker for us. A dish that takes 4 hours in the oven or 8 via slow cooker just takes an hour. It's good for stuff with vegetables like corned beef and cabbage because it keeps the vegetables from becoming mush. Best thing I accidentally bought the wife yet! (she actually wanted a old school pressure cooker for canning. I didn't know what the difference was. Poor thing sat in storage for nearly a year before she finally found a recipe she wanted to try) I wanted to give you the recipe for my favorite thing we cook in it, and I believe the recipe that pulled the device off the bench, Mississippi Coke Roast. Since I'm not allowed to cook account of safety concerns, I don't know the specifics of the recipe but I think this one is what we (rather, she) use: www.auntbeesrecipes.com/2016/12/instant-pot-mississippi-coke-roast.html

[@johnpossum556]

Anything with ranch dressing in it is delicious. I can think of only one thing that'd make it a bit better: 1 Tablespoon of hickory liquid smoke. I bought a quart bottle on amazon, love the outdoor flavor!

[@singerap]

I though that there was a pressure sensor in there as well as a temperature sensor. Did you see anything like that? FYI the instant Pot does not get hot enough (high enough pressure) to do pressure canning.

[@kenfoland]

Man! I was hoping AvE took up growin' ganja.

[@scottmichaelharris]

Ken Foland wait till October

[@jesseosterhout907]

Wife will love it.. soups ect in a fraction of the time and cooks VERY WELL! Especially for a working mom that can setup timer and have a great meal as soon as you walk in the door!

[@andrejwalilko634]

the box mutilator kind of sounds like a dying pig

[@jayyyzeee6409]

I love my Instant Pot! It's nice to hear it's "uncrusty" on the inside. High praise indeed.

[@Ogrûche]

good to steam bibitte :-) 6:24

[@superdupergrover9857]

The proper pronunciation of mosquito is "skee-ter" or "skee-tr" depending on how fancy you want to get, which generally means whether or not your grandmother is within earshot.

[@censusgary]

I was hoping you’d end this one with “Keep your meat in a pressure cooker.”

[@thefox5997]

Gary Cooper Pressure WARSHER, don't you know.

[@alex_inside]

"When you passed the Adams appel you might as well give her a try anyway" ~ the greate AvE

[@electronicsNmore]

I've seen a teardown of this pressure cooking unit by a terrorist.

[@casualriley]

Most fancy steak restaurants use a Sous Vide to cook their meat nowadays. They have them sitting around being maintained at the exact perfect temperature in vacuum pack bags, then take it out and throw it on the grill for a couple minutes just to give it the grill marks when you order it. Perfect steak every time, pretty hard to fuck up.

[@JohnLothe]

AvE has hands down the best banter I've heard

[@norweldgp6250]

By far the most honest reviews on KZbin

[@EpicATrain]

That's a mighty fine pressure washer there sir. We have one of those pressure washers in our house but never thought to actually wash anything with it. Silly me, I read the instruction manual and it told me to cook food with it. How dumb do I feel now! I need to start pressure washing my house and dishes with it now. lol

[@michaelshepherd1072]

Lido? Interesting. Spent 8 years in Latvia where The Lido is a fixture on the self serve circuit.

[@darrylmcleman6456]

The meat dept.in the store where I worked used to tell us in the bakery dept.when they had deals on tough old cuts of steak.I learned that is the best meat when cooked slowly in beer in the oven.The meat being cheap probably helped me lean in favor of it that way but being a homebrewer there was always lots of beer around to cook with!

[@moonreft]

Instant pot owner for over 4 years, love the thing. It's been on the counter top for the last 6 months easy.

[@restorer19]

Any (Western) pressure cooking recipe involving meat has you brown the meat first, so just because you're using a pressure cooker doesn't mean you don't get all that Maillard in your mouth. The Instant Pot has a setting so you can do the browning in the same pot, with the lid open. As far as I know, there are very few macroscopic organisms (e.g. insects or their eggs) that can survive 165+ ºF, and none that I know of that can survive boiling, so the pressure and increased temperature is really only useful if you need to kill Botulinum spores (garlic, honey) or Bacillus cereus spores (rice), neither of which is dangerous until they've had storage time to hatch, grow, and produce toxins.

[@jpdominator]

Yes cooking! Lol, I just bought one of these a few months ago. I’ve only made rice in it and it does a damn good job. I’ve watched almost every BOLTR you’ve done.

[@johnpossum556]

BTW at 12:30 I don't think that is to prevent a shit stain but rather to protect the fuse from the heat of the main unit itself. So it doesn't trigger due to heat and to make sure it only triggers from electrical overload.

[@strongbad2795]

Any good instant pot recipe will have you brown the meat first using the Sauté function on this thing. That’s done without the pressure or lid so it’s actual browning first and then you pressure cook it.