In my Instant Pot it's about 3-4 minutes to bring maybe 4 oz of water to pressure, 4 minutes to pressure cook, maybe a minute to release pressure and I'll do 8 eggs. So that's like half the cooking time.
Cooling time is the same. I plunge the eggs into an ice bath for 5 minutes before refrigerating.
I don't really do it for the time savings though. I mostly do it because it gives me a more consistent result. My egg yolks are always cooked exactly to the same doneness and the eggs are always easy to peel, even when starting with fresh eggs. (Freshness is the primary determinant of how easy eggs are to peel with older eggs being easier to peel than fresh eggs.)
I found that making them using the Serious Eats recipe I didn't always get consistent doneness (it's a lot harder to get the water temp exactly the same on a gas stove even with a thermometer). I also found they weren't always easy to peel.
So yes, the Instant Pot does save me time even with eggs where the time savings is minimal. More importantly it gives me a more consistent result with less attention from me.
YMMV.
On Rissoto, yes it's easy on a stove. But it requires you to stand there for 30 minutes lading in broth a little at a time. At least that's always the way I've done it to get a really nice result. On the Instant Pot, I can add all the ingredients at once an hit a button and 30 minutes later it's perfectly done w/o having required 30 minutes of my attention. I don't do it for the time savings. I do it because it's easier.
On beans, I didn't own a pressure cooker already.
On the yogurt, I never had consistent results trying to incubate naturally. I also tried a Yogotherm, coolers, my oven, the counter. Nothing worked. So I resolved that I needed to buy an incubator and when I learned the Instant Pot could do that and more, I bought it. It was like $80 on sale. I've been making perfect yogurt for like two years now.
Here's my recipe for creamy and nicely tart Bulgarian yogurt.
(I basically clone White Mountain.)
Fill four mason jars with whole milk. I use the Whole Foods brand ultra pasteurized whole milk. Screw lids loosely in place. Put jars into Instant Pot on top of the trivet. Fill with water till it comes up about 3/4 the way up the jars. Place lid on Instant Pot and set it to sous vide setting, 190° for 30 minutes.
When done pasteurizing, remove the mason jars and place them in cool (not cold or they will crack) water. I do this in my sink. After about 15 minutes remove the lid from one and check the temperature is below 110°. If not wait a bit longer. You could just let them cool on the counter top too but I'm a bit impatient with this step.
Add 1 tsp of starter to each jar and stir lightly. Put mason jars back in Instant Pot. Place lid on. Incubate for 8 hours. Once it's done incubating, place jars on counter for an hour or so, then move to the fridge.
For a starter, I use White Mountain Bulgarian Yogurt for a fresh batch. Then I can chain my own yogurt along as starter for months at a time.
I prefer to mix things into my yogurt when I eat it so I like to keep the yogurt itself nice and tart and don't mix anything in to the jars.
I make the yogurt in the mason jars from the start so I don't have to transfer it when it's done.
https://www.seriouseats.com/perfect-boiled-eggs-recipe
In my Instant Pot it's about 3-4 minutes to bring maybe 4 oz of water to pressure, 4 minutes to pressure cook, maybe a minute to release pressure and I'll do 8 eggs. So that's like half the cooking time.
Cooling time is the same. I plunge the eggs into an ice bath for 5 minutes before refrigerating.
I don't really do it for the time savings though. I mostly do it because it gives me a more consistent result. My egg yolks are always cooked exactly to the same doneness and the eggs are always easy to peel, even when starting with fresh eggs. (Freshness is the primary determinant of how easy eggs are to peel with older eggs being easier to peel than fresh eggs.)
I found that making them using the Serious Eats recipe I didn't always get consistent doneness (it's a lot harder to get the water temp exactly the same on a gas stove even with a thermometer). I also found they weren't always easy to peel.
So yes, the Instant Pot does save me time even with eggs where the time savings is minimal. More importantly it gives me a more consistent result with less attention from me.
YMMV.
On Rissoto, yes it's easy on a stove. But it requires you to stand there for 30 minutes lading in broth a little at a time. At least that's always the way I've done it to get a really nice result. On the Instant Pot, I can add all the ingredients at once an hit a button and 30 minutes later it's perfectly done w/o having required 30 minutes of my attention. I don't do it for the time savings. I do it because it's easier.
On beans, I didn't own a pressure cooker already.
On the yogurt, I never had consistent results trying to incubate naturally. I also tried a Yogotherm, coolers, my oven, the counter. Nothing worked. So I resolved that I needed to buy an incubator and when I learned the Instant Pot could do that and more, I bought it. It was like $80 on sale. I've been making perfect yogurt for like two years now.
Here's my recipe for creamy and nicely tart Bulgarian yogurt.
(I basically clone White Mountain.)
Fill four mason jars with whole milk. I use the Whole Foods brand ultra pasteurized whole milk. Screw lids loosely in place. Put jars into Instant Pot on top of the trivet. Fill with water till it comes up about 3/4 the way up the jars. Place lid on Instant Pot and set it to sous vide setting, 190° for 30 minutes.
When done pasteurizing, remove the mason jars and place them in cool (not cold or they will crack) water. I do this in my sink. After about 15 minutes remove the lid from one and check the temperature is below 110°. If not wait a bit longer. You could just let them cool on the counter top too but I'm a bit impatient with this step.
Add 1 tsp of starter to each jar and stir lightly. Put mason jars back in Instant Pot. Place lid on. Incubate for 8 hours. Once it's done incubating, place jars on counter for an hour or so, then move to the fridge.
For a starter, I use White Mountain Bulgarian Yogurt for a fresh batch. Then I can chain my own yogurt along as starter for months at a time.
I prefer to mix things into my yogurt when I eat it so I like to keep the yogurt itself nice and tart and don't mix anything in to the jars.
I make the yogurt in the mason jars from the start so I don't have to transfer it when it's done.