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  3. Australian here 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
    What's an 'instant pot????' Ive never heard of it, is it what we call a Thermomix??
    I dont have a thermomix anyways because to me i cannot reconcile just throwing in your all ingredients at the same time and literally walking away, no mixing, no cutting/chopping up, no weighing, no mincing, no whipping, no kneading i can go on and on, but how can you just throw all your veggies in there and your meat without cutting it up first for it to cut them up for you, them mix it altogether and commence cooking….WTF
    Anyways is this what an 'instant pot' is?

  9. I got a burn notice when making chili. The liquid must have been too thick. I checked for scorching on the bottom of the pot but didn't see any, fortunately. I moved the chili to the edge of the pot and added a quarter cup of water to the center, then restarted cooking. That worked. Their burn sensor must be very easily triggered (which is a good thing).

  14. Or after having tried all your solutions and called instant pots support many times without any resolution? In a fit of rage at it doing the burn thing even when filled with plain water, bash the thing , throw it out and eventually buy a ninja that does more, costs less and has never 'burned' once. My regret is that i waited till the warranty was done, didn't go nuclear on instant pot for their awful support along with the near cult like following on social media that instantly blames anyone that besmerches their precious and added rhe thing to a landfill. Still, the often lower rated by major media ninja has proven to be far superior to live with. Its also apparently cult free!

  15. I literally just ran into this last night. I was trying to pressure cook a chicken casserole that used cream of chicken soup. After some research, I guess that IPs get too hot during pressure cooking for many dairy- or starch-based sauces.

    My solution was to take everything out (I did have to clean the bottom of the pot), add just some water and the chicken back to the pot to pressure cook and when it was done, add the sauce and switch to low heat on Saute mode. It brought the sauce to a simmer really quickly and didn't take much more time than my original plan.

    I still loved using the IP for the chicken since I was able to add it while it was still frozen. It cooked up perfectly tender and shreddable, no defrosting or planning ahead required!

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