I'd guess, given the fact you need the liquid for steam, most stews etc will end up with quite a lot of liquid. With my slow cooker I tend to add a little dissolved cornflour close the the end of the cooking time to thicken as needed. Do you find you do the same in the IP, IG ?
Yes or some (shudder) gravy granules data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Good thing with the ip is the sauté function I pour all liquid out, make a quick roux with butter and flour then add liquid back works great if I’m letting a joint or a chicken rest.
I did use saute but as in a bit of a rush couldnt wait that long and if I had it too high looked like the pan would burn - in regard to high slow cook would this be with the steam release on rather than locked?
Vented? yes...But you can set up the high heat slow cook without the lid on at all which would be better for reducing.Or pull the whole insert out and pop it on the stove if you want more fine control (so long as you don't go induction data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
OH Text me today asking how the IP went back together (stripped as usual for cleaning) which sent alarm bells ringing for me.
A few hours later I got another text explaining all done and sweet and sour cooked data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Got home tonight and tested and she only did bloody good and made a really tasty weight watchers meal in the IP and did so without destroying it.
https://www.avforums.com/attachments/img_20190117_124054-jpg.1109365/
Latest instant pot effort, jasmine chicken rice. Quick, easy and very tasty will be using this one again.
Tried pulled pork this morning and combined two recipes and added or took out what I liked.
https://www.avforums.com/data/attachments/1040/1040644-dfc6461969a2550a05c90e6bec7654bf.jpg
Came out really well @ 45 minutes at high pressure and 15 minutes natural pressure release and then vent quickly.
Had some bread (weekend treat only) and added pulled pork to it with sweet chilli dressing, home made pickled egg and onions with a peppery salad.
https://www.avforums.com/data/attachments/1040/1040646-3f32e2f8ba82ee9fd0f16b54b7fae836.jpg
Will be making again and perhaps adding a bourbon to it next time.
So the Instant Pot is the one to go for? Rather have the steel inner pot than non-stick.
It is what most seem to have. I have no complaints about my Sage and if it broke we’d buy another one.