@Meloncollie: As per my comment in the other Instant Pot thread, a US-bought IP *should* work here too, so long as you have a voltage converter (Source: The FAQ on the US IP website). And they have more/better versions of the IP in the US than in Europe - here's a really good guide to the US versions.

So you might want to buy one while you're Stateside. I know I'll be buying a US one next time I'm headed that way :-)

Happy cooking!

Thanks, Josh. A question, though:

My experience with converters is limited to 25 years ago using a US KitchenAid in HK. Long story short, it ended in tears and flames. So I am a bit leery when it comes to messing with voltages.

The reason I love my slow cooker is that I can leave it on when I leave the house. Would I be safe in doing so with an appliance run on a converter?

(She says, wondering if an Instant Pot would fit into carry on luggage...)

When I google for Switzerland, I find this and cheapest at Mediamarkt. It has a "slow cook button" too.

You make some frighteningly ignorant statements. It's not just a pressure cooker as a simple google and 2 minutes of reading would show.

I never expected this much interest in either the Instant Pot or Chicken Stock.

I'll clarify a few things:

Instant Pot - pressure cooker or slow cooker?

Both. It's a pressure cooker, slow cooker, steamer and general all round pot.

Can my life go on without one?

Yes, you can safely carry on with your life without an Instant Pot. You can carry on using your old pot, or US crock pot or your old whistling pressure cooker. Whatever works,

Why do you bother making stock this way when I can boil some chicken bones in a pressure cooker for 10 minutes?

What you're seeing in my recipe is actually the short version. I usually slow cook my stock for 30+ hours. The Instant Pot never boils the stock. I'm making 3-4 litres of the finest chicken stock known to man. This chicken stock does not need to be reduced or clarified to make a consomme.

The length of time that the stock cooks for in a sealed slow-cooker results in the most flavourful stock, rich and golden. The long slow cook results in a more Asian style broth (which is why I add ginger, smoked bacon and spring onions) - the flavours are deep but balanced, the colour is dark and clear.

When you boil a stock the protein and fat are incorporated back into the stock and you'll get a cloudy, manky looking broth. You'll get all the flavour you want and although Mrs Beeton would be proud, it's not quite the same thing as the chicken stock I'm making here.

This recipe for a slow-cooked chicken stock where as much fat is removed and the stock is never boiled basically gives you 3-4 litres of Chicken Consomme.

Now, it's the slight obsessive in me that geeks out on the clarity of the stock. The clean cleansing flavour and viscosity of the consomme is what pumps my culinary nads. The difference between what I'm making here and what you might be making in 10 minutes with the left over chicken in the pressure cooker is that yours is a broth really, with meat and fat and bones. Stock has a very different mouth-feel. It's made specifically out of bones and with the long slow cook the gelatin and collagen are broken down more effectively.

I wil post pictures of what the final product looks like.

Happy cooking.

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Traubert, Traubert, Traubert, please... cook for me!

Except to say 10 minutes in a pressure cooker makes crap.

No question that your recipe is complete and carefully executed.

I had a slow cooker, but got rid of it- I think the difference with the instant pot is that it is sealed.

I use an ordinary unsealed slow cooker (Migros when here, Crock-Pot when in the USA) to make chicken and beef stock that is so delicious you can sip on a shot of it for hours. Especially the beef stock feels like a little angel is peeing down your throat (my baby brother's wording).

Of course it is not exactly instant. I usually do it over-night, but it doesn't require any work during that lengthy process, practically no foam to be ladled off. Can be kept in the fridge for weeks but actually hardly ever lasts that long.

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I have been making chicken soup for years the old fashioned way it appears. On the stove, in a big pot. It's how I watched my great grandmother and grandmother make soup.

I modified the recipe and left out onions so I would be able to give it to the dogs. It was always a big hit. I would always freeze a few portions so there would be some on hand.

I've never been able to buy soup cubes as I have an intolerance to MSG.

I think it's what we learnt to produce in the "Wirtefachschule" - from beef though. As a basic that should always be at hand in a restaurant kitchen.
It's a long time ago (and I guess most of today's restaurants just use the cubes )

I wouldn't remember the recipe, so thanks for this one.

Thank you, you inspired me to make this with both chicken and turkey. Still have not found an Instant Pot in Switzerland, however. Now am looking at the Moulinex Cookeo.

In my home country I use an Instant Pot, which is an electric programmable multicooker (does pressure cooking, rice, slow cooking, and sauteeing) but I have not been able to find that here in Switzerland. (I found an Instant Pot on amazon.uk but when I tried to purchase it, amazon.uk will not ship it to Switzerland.) Now I see something in the shops called a Moulinex Cookeo which, if my somewhat rusty French serves me, looks like it does the same things as the Instant Pot, so I am wondering if anyone has any experience or advice to offer about this "cookeo"? Thanks in advance!

Getting rid of the fat is a flogging offence: even if you don‘t want to consume it at least mix it up with some rolled oats and leave it out for the birds. They will appreciate the energy on these cold mornings.

For those wary of buying kit one may simply use a large pot with the lid slightly ajar and keep it on the lowest, sub-simmer heat for the same effect. Sundays are beef bone stock day for me as a) the smell alone is worthwhile and b) energy costs are lower on Sundays. I get a perverse glee watching large, thick bones liquify over a 14 hour period. Bone broth elicits a better buzz than espresso on a Monday morning. Wouldn‘t add any vegetables at all though; just a pinch of seasoning when serving. Pure yum.

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Has anyone tried making caramelized onion in instant pot? I recently made 2 kilos on the normal hob and the house smelled for 2 straight days even with cross ventilation and temperature dropping to like 15 Celcius in the house. I love caramelized onion but the smell is simply unbearable. I am hoping it might be less stinky in the instant pot.

I think there may be some new versions coming out as they seem to be out of stock, or almost out of stock, on Amazon.de and even their own US/UK websites.

The instant pot is on my Christmas wish list, will let you know (if I get it) and have made my first batch. I now use the crockpot for that

Excuse me, but when did this thread become 'vs. Moulinex Cookeo'?

Whoever decided this was the case, can you please restore the original thread title. This is a recipe thread where I've used an Instant Pot, this has nothing to do with product comparison.

Probably merged by one of the mods as it was thought to be a similar topic? Seeing the discussion on the advantages of the instant pot

Well I don't care. This is not a product comparison thread. This is first and foremost a recipe.

So whichever assuming Mod did so, can you please restore the thread subject to what it was.

Yes, and you posted your recipe, and there was some interesting discussion on it. Is there any particular reason you don't want to discuss it, or similar recipes, made with other devices?

But there is no mention of Moulinex in this thread that I can find.

Tom