This is a 360 Video – drag your mouse or finger on the video to look around. Or view in VR for best experience!
In this video, I filmed the whole process of making Sweet Potato Stew in the Instant Pot.
1 onion, finely diced
2 tablespoons olive oil
1 teaspoon salt
4 garlic cloves, finely diced
1/2 red chili, sliced
2 tablespoons roughly chopped cilantro (stalks and leaves)
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1 teaspoon paprika
1 lb / 550 g sweet potato, diced into cubes
1 can black beans, rinsed (about 1.5 cups of cooked beans)
2 cups chopped tinned tomatoes
3 cups water
1 cube vegetable stock cube
Juice of 1/2 lime
1 avocado, diced (1/4 per serving)
A handful of fresh cilantro/coriander, roughly chopped
A handful of corn tortilla chips, crumbled over the top
Optional: A dollop of sour cream (in bowls, per person, optional)
Optional: 1 tablespoon of grated cheddar (in bowls, per person, optional)
Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.
Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.
Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.
Open the lid and stir in the juice of 1/2 lime. You can also add extra fresh cilantro directly in the pot.
Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.
Notes about the video:
Filmed with an Insta360 One X mounted on a baseball cap. No editing was done – video was exported using Flowstate Stabilization and Lock Direction, and then concatenated using FFMPEG.
Best viewed in VR using Oculus Quest, Oculus Rift, or HTC Vive or newer headsets. Also viewable in Google Cardboard.
It’s 67 minutes of unedited footage of me cooking a recipe at home, with the Insta360 One X mounted on my baseball cap.
I used “Lock Direction”, “Flowstate Stabilization”, ISO 800, Shutter 1/60, Incandescent WB, Log Mode OFF. I used an external battery pack to power the cam so I didn’t worry about the battery running out.
I am impressed by the low light performance (just normal indoor kitchen lighting was used). This camera really shines with the manual settings.
The sound quality is not the best – it seems that sudden loud sounds result in distortions. In the future I would use a Lav mic and a separate audio recorder, and then sync it up in Post.
Comments appreciated! :)