Twosleevers shows you Pot in Pot cooking for your Instant Pot.


For more great Instant Pot recipes, please visit InstantPotEasy.com

NEW VIDEO AVAILABLE ON POT-IN-POT COOKING HERE: https://www.youtube.com/watch?v=7GLQUOsofNA&t=5s** Learn the four main reasons why you …

30 replies
  1. Andrew Wolfe
    Andrew Wolfe says:

    As an experienced cook and a man of science I love your presentation. I have to say I'm jealous you beat me to the punch on a video! Love that you explained it so well with a PowerPoint! My wife is an instructional designer. Can't wait to show her your video so she can geek out! Great job!

    Reply
  2. Julie McLaren
    Julie McLaren says:

    I would like to use your recipe for lamb rogan josh but cook it pot in pot rather than in the IP liner. I'm thinking that as you say PIP cooking slows down the cooking process, the recipe needs to cook for longer but I'd like to understand how much longer, please.

    Reply
  3. Abi
    Abi says:

    What's your website? I can't find your chicken biryani. What if I cook chicken thigh bone-in curry and put brown rice basmati could they cook PIP since they both take time to cook?

    Reply
  4. Darren Cole
    Darren Cole says:

    Thanks for the Informational Video! Perhaps you could start out on a more positive note than saying we pronounce your name wrong. At this point in time you have almost 16,000 views, I doubt many of us will be talking to you personally. You almost earned yourself a thumbs down in the first 6 seconds. Just an idea. Overall, Keep up the good work!

    Reply
  5. Manon Bouchard
    Manon Bouchard says:

    I love your videos! Your explanations are so easy to understand!!! When ever I cook with PIP method, do I have to choose the STEAM method or can I use the PRESSURE COOK button. Can you explain to me what is the difference between those two in a PIP situation? Also, if I bake for example a cake or meatloaf, is there a difference in cooking efficiency if I put a lid on my pot (PIP method) or not? Thank you for your help

    Reply
  6. Rene Sonse
    Rene Sonse says:

    My understanding with PiP cooking is that the pots don't need to be open as it is the pressure that cooks and that somehow doesn't affect it. I did my first PiP with two pots just reheating two different dishes. The one on the bottom was covered of course and the one above it open. I used HP for 1 minute and NR for same and when I took them out, the top one was heated fine but thee bottom was still cold. What happened?

    Reply
  7. Andrew Wolfe
    Andrew Wolfe says:

    Also as a nurse aluminum has not been proven to cause Alzheimer's so I think you're ok 😀. With Pyrex just know unidirectional heat causes it to literally shatter. Learned the hard way!

    Reply
  8. Ribota Sajambre
    Ribota Sajambre says:

    Your video is EXCELLENT. Valuable information presented in an enjoyable and organized style.  Thank you for educating me about PIP in my new instant pot! I will share your YouTube channel for I know it will be appreciated by many.

    Reply
  9. Cards By Stephanie
    Cards By Stephanie says:

    Hello! Thank you for the informative video. I'm trying to figure out how I can cook a grain (Jasmine Rice, calrose rice, brown rice or quinoa) and steam fresh vegetables (broccoli, cauliflower or Brussels sprouts) in separate containers in the IP. I just ordered the IP sous vide tool, so I plan to cook the meat in a separate container with the new gadget and want to cook the sides in the IP. I keep seeing metal locking + nesting pots that can go into an IP. Before I purchase any more gadgets, I wanted to seek your advice. What do you suggest? Thanks, in advance. 🙂

    Reply
  10. S S
    S S says:

    I like your professional presentation, however the background is a bit dingy and well, not very attractive. If you can get green fabric, you can "green screen" a nice kitchen as a background, or whatever background image you like. The charcoal's gotta go!

    Reply
  11. Kellie Trudel
    Kellie Trudel says:

    Enjoyed your tutorial immensely! I've been pressurecooking for 3 yrs now and except for making cheesecake haven't ventured into PIP. Would like to try a curry and rice soon 🙂

    Reply
  12. swn4nsw
    swn4nsw says:

    The paperback is already on Amazon but the E-book version is not! Even though I have your PDF book, I plan to get the E-book version when it is available. Congratulations on getting Instant Pot official recognition!

    Reply
  13. Dee Germany
    Dee Germany says:

    Wonderful & very informative video, Urvashi!! I am looking forward to more videos & your cookbook. I am a newbie to IP & videos like this are most helpful! Thank you for your time you put into this.

    Reply
  14. Joe Watkins
    Joe Watkins says:

    Great information especially since I just made a combined dish that I want to try pot-in-pot for the first time. It was a chili lime rice and chicken recipe but I think the rice was too wet. Figured it might be better PIP. Want to try it anyway. Nice presentation but a little fast. I realize you had a lot to impart in a very short time but next time perhaps a little slower? Thanks for being you.

    Reply

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