My wife and I have the Duo Mini 3-quart Instant Pot, and it suits our needs very well--neither too large or small. I have to admit that we haven't explored all the cooking possibilities with this pressure cooker; we've learned how to do a few simple meals--and tend to do them over and over, with the main variations being the ingredients.
- The Instant Pot isn't large and stores easily, the cord inside the cooking pot, important in a tiny space.
- For cold weather camping, the pot vents hardly any steam while getting up to pressure, which reduces condensation. I vent the pot outside before opening.
- Because the pot is sealed when cooking, there is very little smell, just a whiff when the pot is heating and building pressure. Again, this can be useful in the small, enclosed space of the camper.
- The pot is portable. In better weather, I usually cook outside with the pressure cooker.
- There is a lot of information online regarding recipes, including YouTube videos.
- Since my recipes include water, cleaning up is easy.
- Be sure to check the plastic gasket seal to make sure it seats well. I've had a few times (in two years) that the gasket didn't seal and steam started shooting out. I unplugged the unit, brought down the pressure, checked the seal, and turned it successfully back on. The recommendation is to change the sealing ring every 12-18 months, so I guess I'm overdue. My wife and I didn't know about the sealing ring change-out, though, until we researched it. Personally, I don't use the programmable timer cooking feature.
- One-pot meals, at least for me, are mostly stews, with variety being different ingredients or how much water is added. (Is it a soup, a stew, or a pilaf?) If you like meal variety, then that will probably entail more prep work and finesse.
- Although the Instant Pot isn't large, it isn't exactly tiny, either. It will take up precious space. I recommend using the unit at home, testing out camping recipes. Then if you think you'll regularly use it, pack it up!
- STEW: A third cup of rice and 1.5-2 cups of water. Chopped vegetables. Herbs de Provence and a half a bouillon cube, salt and pepper and so forth. Add tofu or fish sections. Dahl or lentils can also be added (which could mean adding more water). Cook 12-20 minutes, depending on the rice you use.
- PILAF/STEW: This meal is much like the above stew, except I add nuts and raisins. Less water brings you closer to a pilaf; more water moves the recipe into "soup" territory.
- POACHED EGGS: Add one cup of water to the cooking pot. Using silicon egg cups (oiled) add the cup or cups with the eggs inside to the pot. Cook for 1-3 minutes, depending on how poached you want the eggs. I cook mine two minutes and release the steam as soon as the cooking time is done. It works well.
- STEAMED VEGETABLES: Add one cup of water to the pot. Using a collapsible steamer basket (quite a few brands online) add the vegetables. Cook zero minutes. The steaming occurs while the cooker is getting up to pressure. Zero minutes!
- NOODLES: Noodles in a pack with seasoning is an easy way to go. I add the two cups of water, plop in the noodles and seasoning, turning the solid rectangle of dry noodles over a couple of times to get it completely wet, and then I add whatever extra I want to eat--veggies and/or tofu. Cook for three minutes. I use the Lotus Foods individual Ramen packs.