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My previous cooker, some years old, is the "old school" pot style, with a single handle and a simple pressure release on the top. It works well, but it is somewhat limited in scope --and you have to regulate the pressure essentially by the flame on the stove. I really wanted something more adjustable, and in addition, more versatile. This pressure cooker is an electric appliance, using a power cord and sitting on the countertop rather than on the stove. Because you use an electric element to heat the unit, you can adjust from low and slow, like a crock pot up to a full pressure cooker to speed along a soup or stew. Since I had gotten rid of my slow cooker, I realized I could replace not only the old pressure cooker, but get a new slow cooker. And my rice cooker is wearing out (the membrane control on the top is nearing the end of its life.) So this unit could replace all three. Theoretically, you can do low-acid canning (vegetables and meats) but I prefer to use a unit with a visible pressure dial and in addition, you can't do a huge batch of bottles with this unit so I'd say while you "could" do it, I wouldn't, if I were serious about low-acid canning, choose this as my appliance of choice. My first dish was a chicken rice pilaf, adapted from an Indian recipe. The pilaf is designed for pressure cooking (common in Indian recipes) and it worked well despite the fact I had to adjust for the recipe specifying "whistles" which is how the older pressure cookers told you they'd reached proper pressure. I like having this on the countertop rather than on the stove, and it's fast. I often have to cook dinner when I come home and I don't have time to really do a long cooked dish, and on the weekend, if I'm cooking in advance for the week ahead, this speeds up my work. Big thumbs up.Check out the lowest price on the Instant Pot IP-LUX60 at Amazon – Click Here.
I've used pressure cookers in the past - all were the stovetop variety. And, like so many others, I was always worried about the pot exploding in my face or my hands getting burned by the escaping steam or somehow doing something wrong. On top of that, sitting in the kitchen, watching the pot steam away, adjusting the flame to get the pot to the just-right temperature...well, it just seemed to be too much effort. Enter the Instant Pot. With 6 programmable settings that can be adjusted up or down, I have a new best friend! It's a huge improvement over my old stovetop pressure cooker. Using the saute function (even without adjustment), the pot gets hot enough to brown meat very nicely. I especially like the ease of the programmed settings (meat/stew, poultry, beans/chili, etc.). I add a bit more time using the plus button and everything comes out hot, delicious, tender and moist. The flavor of the food is truly incomparable. Clean-up is super easy. I always remove the inner stainless steel cooking pot before serving, so the shell and controls don't get food dripped on them. The cooking pot cleans very easily in the sink and still looks brand new. The instruction book is only so-so, but the push-button technology is intuitive so it was pretty easy to figure out how to use the Instant Pot. There are a limited number of recipes in the instruction book, but it should be possible to adapt them to your own recipes. I did buy a separate book of pressure cooker recipes, but I'm not sure how helpful that will be either. My intention is to figure out how to cook all of my stovetop and slow cooker favorites in the Instant Pot. My husband is also intrigued by our new "toy" and is eager to try cooking his signature chili in it. We both work long hours and enjoy being able to easily cook a real dinner midweek in under an hour. I haven't had any reason to contact customer service, so I can't speak to that. At a cost of approximately $125, the Instant Pot seems to be a bit pricey, but overall I'm very pleased with my purchase and would definitely recommend it to others. Happy cooking!
