Let’s talk about the Instant Pot’s most underrated talent: peeling eggs. Seriously, hard-boiled eggs made in a pressure cooker come out with shells that slide off like a silk kimono. The steam creates a thin layer of moisture between the shell and the egg white, making peeling a zen experience.
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The 4 Best Instant Pots of 2026, Tested & Reviewed
Cook them on a trivet with a cup of water for exactly five minutes at low pressure, then plunge into an ice bath. It’s practically foolproof. You’ll never boil a stubborn, cratered egg again.
Cultural footnote: In Japan, pressure-cooked eggs (called onigiri-style in some kitchens) are the secret to perfect ramen eggs. The Instant Pot replicates that texture—jiggly yolk, tender white—without the 24-hour marinade.
Bone Broth and Yogurt: The Weird Flex
If you’ve ever been tempted by a $12 bone broth at a hip café, the Instant Pot will save you real money. It makes rich, gelatinous stock in two hours instead of 24, using leftover chicken bones and veggie scraps. Pour it into mason jars, and you’re suddenly a homesteader with style.
Then there’s yogurt. Yes, this machine can ferment milk into luscious, probiotic-rich yogurt. Just heat milk to 180°F, cool it to 110°F, stir in a scoop of store-bought yogurt, and press the “yogurt” button. Let it sit for 8-12 hours, and you’ve got a blank canvas for parfaits or smoothies.
Fun fact: The first Instant Pot was launched in 2010 by Canadian inventor Robert Wang. His original goal was to create a safer pressure cooker for his wife, who was scared of the exploding stovetop versions. Today, it’s the safest in the world.
What is an Instant Pot? Review + Delicious Recipes • Just One Cookbook
