This Is The Best Gift From My Dad

I am a huge Superman fan and he is nothing less than my love. I had always wanted a genuine memento related to it and my father gifted me this! It is probably the best poster I have ever seen in my life, and it also has the autographs! The quality is super awesome though this the poster of the old Superman movie. There is no damage caused to the poster and is of great quality. I also got a Certificate of Authenticity attached with it which is to prove the authenticity of the autographs.

ByEoin Ali

Incredibly satisfied with the poster

This superman movie poster is big enough and can be hung literally anywhere in the room and has autographs of the entire 15 cast members. Talking about the autographs, they are legit hand signatures. The thing that marks its authenticity is the COA that is provided with the package.

ByEsther

Now I can say that I am a true Superman Fan!!

I could not believe that I found a 100% authentic Superman Movie Poster signed by 15 cast members. I always wished I could fly like a Superman. After holding this poster, I am really on the ninth cloud. This poster made it possible, at least in my imagination.

ByOLIVIA HENRY

Perfect Tiny Living appliance

I use this for everything! How did I live without this before??? I live in a Sprinter van full-time and was using an induction burner for cooking, but since I've gotten this little gem, I haven't used the induction burner once! This is so easy to use, and it's the perfect size for one or two people. I've been making a lot of stews, and I'll saute the onions, carrots, and meat (if I'm using meat) then add everything else, seal it, and set it for 7 minutes on high pressure. I let it release naturally and have a perfectly cooked, tasty meal every time. This gives me enough for 4 or 5 servings. I also quick soaked beans the other day by covering them with water, hitting pressure for 5 min. then letting it release naturally and let it sit (not on keep warm) for a couple of hours. I'll often make dinner right after I reheat my lunch, and make sure the keep warm function is on. I'm able to drive with it in my sink and have a hot, healthy, delicious meal waiting for me when I'm done driving. I've even baked banana bread in it!!! So exciting, because I don't have an oven. It turned out SO good! I used one of the containers and the lid from my To-Go Ware stainless steel lunch container to bake it in on the rack. Because this cooks so quickly, it is very easy on my solar system. I can reheat leftovers on saute in 4 minutes, and it's only drawing 67a while it's on. I did have a VitaClay, that I absolutely loved for making beans, and especially bone broth, but it takes much longer to cook and is heavier. So, more battery drain, more storage space, and more weight as compared to the Instant Pot Mini and the Mini wins on each count!

ByThe Galavan

Bad customer service!

UPDATED - So I finally got the 6QT and oh. my. g... - so wonderful! Such a relief! I can cook 5 lbs of frozen chicken in ONE cycle and have food for my dog for the next week! Yay! And last night I finally made that famous "soccer mom spaghetti" (dump a box of pasta, one jar of sauce, a bag of frozen meatballs plus a jar of water in the pot then push a button) and - perfect. I made this same thing in the 3qt about a few times and it never came out right - first the pasta didn't cook, next time the sauce was too watery, etc. With the 6QT - cooked perfectly! And I have FIVE portions of leftovers instead of the 1-2 I had with the smaller I.P. To put the 3qt vs 6qt in perspective: the 3qt pot does not actually cook 3 quarts because you can't fill it all the way to the top. There's a line that's oh, an inch or two below the lip that's the Max Fill line, because the pressure cooker needs extra room to do its thing. Then, if you're adding the trivet, you're losing another inch of space. So really your cooking space is more like 2 quarts, like a small sauce pan. Imagine you're cooking ALL of your meals with nothing bigger than a sauce pan. Then you've got the 6qt pot, which is like the big pots you use to boil pasta. Or make soup. Pasta pot vs sauce pan. You see what I'm saying? Anyway, now my problem is that I have to stop cooking so often because I have no more room in my freezer... :) ******** ABOUT THE 3 QT DUO --- As Instant Pots go, I'll not reiterate what everyone else says but agree that it's a game changer, and totally revolutionizes your cooking. However, I have some regrets... 3QT Too Small for Lazy Cooks Like Me --- When I to move into my Airstream trailer full time, I decided to get an Instant Pot as I thought it would help minimize the amount of cooking appliances I needed. And of course, being solo (plus a dog and cat) I figured the 3Qt was the better choice. After 7 months with it, I am desperate to trade my 3Qt for the 6QT. I like cooking, but I'm lazy and would prefer to make a large batch once and have left overs, than have to cook for every meal. Reheating leftovers is far easier to clean up than cooking a fresh meal. I'm lazy at cleaning, too. Instant Pot Learning Curve --- Instant Pot cooking takes some getting used to, and while there is a great abundance of tips and such online, which are fabulous, about 95% of them are for 6QT or larger. Finding good, appropriate recipes for the 3QT is frustrating and has led to lots of failed meals, as ingredients plus liquids, cooking time, etc are all out of proportion. Where Are All The Accessories for 3QT? --- In the same vein as above, there are tons and tons of accessories for the Instant Pot, but... they're all for 6QT, not a lot for 3QT. I'm starting to see more 3QT-sized accessories (like steam baskets, gaskets, lids, egg bites silicone molds, etc), but only from, like, a single manufacturer. As opposed to stuff for the 6 qt, where you've got a dozen steam baskets to choose from. Home Cooked Dog Food --- Finally, as I'm traveling a lot city to city, I've started making food for my dog (an 80lb Labrador) as we could never find the brand of dog kibble that she liked and that was good for her. In this situation, the Instant Pot has been my savior, as it's soooo easy to just plop a bunch of raw, frozen chicken or other meats into the pot, slap on lid, push a button and within the hour, I've got tons of fall-off-the-bone meat for my pup's next breakfast (because I inevitably forget to cook for her the night before, and have to do it right at her mealtime). But normal instances when making a batch of her food, again, because I have the 3QT, I could only cook a portion of the meat, take it out, do a quick scrub of the pot before cooking the other portion - whereas with a 6QT that could be done with just one cycle. In short, if you're thinking about getting a 3Qt for your first and only Instant Pot, don't! Just go for the 6Qt and make your life much easier.

ByHomeForSummer

Perfect Tiny Living appliance

I've been using the 6 qt IP, but always had way too much food left over. I bought the 3 qt mini for use in our camping trailer. However, I ended up dragging it home and using it there. It's a perfect size for just the wife and myself. Things have gotten to the point that my wife says, "I don't want to cook. Pull out the little pot (IP mini) and make dinner (spaghetti, soup, whatever)." My fault for becoming proficient with the use of the Instant Pots. When we have company to dinner, I use the 6 qt. IP. I love it! Just had to order a stainless 3 qt. liner pot for it (with a silicon lid) in case I need to put something in it in the refrigerator ... or use it to cook something separately.

ByThe Galavan

Wish I got the 6QT instead of the 3QT

I LOVE my Instant Pot! But I will be the first to admit that it can be a little intimidating at first, and it can feel like it has a steep learning curve (and I'm a tech reviewer and tech lawyer, and one of those people who generally just jumps in and figures things out without reading the manuals ("Manuals? We don't need no stinkin' manuals!"), so for me to feel like I'm not 'getting' something ..well, yeah. So if you are feeling a little bewildered by your new Instant Pot, *you're not alone*!) Plus, the manual does *not* include certain information that I, at least, was looking for. Such as, how long is each pre-programmed cooking cycle? Exactly what temperature do the various sauté settings heat to? Things like that. So, here are a few tips that have really helped me to finally 'get' it, plus instructions for two things that you can make in your Instant Pot that will change your life: incredibly easy perfectly poached eggs in 2-3 minutes, and baked potatoes in 12 minutes. First, it is almost impossible to mess up with this thing to a point of being dangerous, so if you're concerned about the exploding pressure cookers of yore, you needn't be (I said "almost", don't go overriding your pot's safety features and then blame me when you poke an eye out). The lid audibly tells you when its sealed (when you turn it clockwise), and the pot won't even build up much pressure if you haven't properly closed the steam release handle by turning it, too, clockwise. The most likely point at which a problem could arise would be if you try to open the lid (by turning it counter-clockwise) before all of the pressure has been released and normalized (so don't do that). The pot visually lets you know when it's safe to open the pot, by the float valve (the little silver post that pops up when the pot is pressurized) dropping back down flush with the lid instead of being popped up. Think of the float valve as the reverse of a turkey pop-up button, in the case of the float valve it's done when the button pops *in*, instead of out. The sauté function has three temperature settings: 'Normal' heats to 320 degrees, 'More' heats to 338 degrees, and 'Less' heats to 221 degrees (all in Fahrenheit) For pressure cooking, you will probably use 'manual' nearly all the time (nearly every Instant Pot cookbook I've read relies on the manual setting almost exclusively). So *don't* feel badly for not using all of those other buttons very much, if at all (I've never used any of the preprogrammed buttons). The preprogrammed settings each have their own timing, and *variable* pressure, which the pot manipulates by manipulating the temperature of the contents (the higher the temperature, the higher the pressure). That is primarily what makes them different from manual, which provides one consistent pressure (either high or low). However they *generally* bring the contents to high pressure, fluctuating the temperature a little so that the pressure fluctuates a little too, for a set period of time (the main exceptions to this are the rice button, and the multigrain button). Personally I just find it easier to use 'manual' and set the time that I want. After you hit 'manual' to start cooking, you then set the amount of time you want it to cook at pressure, after which you will have a 10-second grace period (for example to add more time, etc.), after which the display will switch to displaying the word "on". Then it will be a while before the display switches to the timer countdown. This is *normal*. The amount of time you enter is for how long it will cook *after it reaches full pressure* (either high or low pressure, depending on what you selected), and so the timer will switch on when it reaches full pressure. The cooking time in any recipe is the time *at full pressure*, not in total. So you need to take into account the time it will take to reach full pressure (which depends on many variables, including what is in the contents of the pot, what temperature they started at, and your altitude), *and* how long it will take for the pressure to be released and normalized (i.e. for the float valve to pop in, which of course is really "dropping in", but you get the point). And this brings us to the two different types of pressure release. All Instant Pot recipes will include (or *should* include) either one of these terms: natural pressure release (also known as NPR), or quick pressure release (QPR or QR). What these mean is simply either "let the pressure dissipate on its own" (natural pressure release), or "force the pressure to escape immediately by turning the steam release handle counter-clockwise to the open position (quick release). The reason for using quick release (QR) is not because you are too impatient to wait for natural release, but because your food will be over cooked if you don't get it the heck out of dodge once it's done cooking at pressure. A really good example of a food needing quick release is poached eggs (which come out *perfectly* in the Instant Pot (see how to poach eggs in the Instant Pot below)). On the other hand, lots of (if not most) foods need the natural release - it's part of their cooking process and processing time. Natural pressure release generally takes between 15 and 20 minutes. Quick pressure release takes about a minute, plus the hours spent in the ER if you forget to KEEP YOUR HANDS, FACE, AND ALL OTHER BODY PARTS AWAY FROM THE STEAM VALVE WHEN YOU DO IT!! Many people put a towel over the valve before they turn it, to help suppress the steam, which you may want to do (I don't because then I just end up with a scalding hot towel - but I also rarely need to do QR, and those times that I do, I'm sufficiently respectful of the power and heat of that steam to keep my distance). Finally, in my experience, unless you are doing a "dump everything in at once and turn it on" recipe, you will definitely want to have all of your ingredients ready to go before you start cooking. For example, for any recipe that includes sautéing in the pot first, then adding ingredients and then starting pressure cooking, you definitely want to have everything lined up before you start. Oh, wait, *this* is actually the final note: the stainless steel inner pot can take a real beating, and cleans up just fine..BUT...after the first use or so (it was after my first use) you will see little "stains" (not sure what else to call them) and, if you are anything like me, you will think "Oh no! I have ruined the beauty of this pot! How can I fix it?" It turns out that this is *very* normal (at least the 'staining', not sure about my reaction being normal :-) ). In my case I had made beans, and my pot now still bears the "imprints" of beans, even though it is completely clean..it's sort of like the chalk outlines from a little bean murder scene. ;-) I'm in an Instant Pot forum on Facebook where many IP cookbook authors are members (including JL Fields and Jill Nussinow) and they have all said that this is perfectly normal and just what happens (in fact they said it in response to my "Oh no, I've ruined my beautiful pot" post). Ok, I think that those are about all of the things that I had wished that I had fully understood on my first day with my Instant Pot. Oh, actually there's one more thing. I didn't fully appreciate, until several days in, just how amazing this aspect of the Instant Pot is: you can start something cooking in it, and then *walk away* - even leave the house, and it will finish cooking just like you instructed, and be *perfectly done*, and then it will *keep it warm for up to 10 hours*! Not keep cooking it, just *keep it warm*. For up to 10 hours! You can put something in there in the morning, leave for the day, and come back to a perfectly cooked whatever, just waiting for you! Booyah! (I think this is the thing that pressure cooker purists who try to talk people out of getting an Instant Pot, rather than a stovetop pressure cooker, fail to understand. You can't just walk away from a stovetop pressure cooker after the stuff starts cooking.) Now, here are the *the best* accessories (in my opinion) that you will want for your Instant Pot. You definitely will want this steamer basket for your Instant Pot (the Instant Pot comes with a little steaming trivet, but this steamer basket is *way* more useful - in fact it's how you make both poached eggs and baked potatoes). Actually you will want *a* steamer basket, but trust me, this is the one you want, both because of the big handle, the fact that the handle telescopes, and, most importantly, you can use it with or without the little legs flipped down, and when you flip the little legs down, they give you plenty of space for as much water for steaming as you could ever need without worrying about the water touching the food that's in the basket. Or, instead of, or in addition to, the above steamer, you can get this steamer basket and steaming rack / trivet set . The legs on this trivet are an inch and a half high (the rack that comes with your Instant Pot only gives 3/4 of an inch of clearance). and the flat-bottomed steamer is very versatile. Personally, I have both, as they each serve their own purpose, and the trivet that comes with the set is really useful for pot-in-pot cooking, at which you may also want to try your hand. Pot-in-pot (or "PIP") is where you put a second, smaller vessel inside your Instant Pot's main internal pot. There are different reasons for doing this, ranging from "I only want to cook a small amount of something like oatmeal" to "I want to cook a cheesecake in my Instant Pot" to "I want to cook two different things at the same time in my Instant Pot (like cooking beans, and having a bowl of rice on a trivet (see why you want a good trivet?) above the beans, steam cooking at the same time). For pot-in-pot cooking, I recommend any stainless steel vessel that is no greater in diameter than 7.5 inches, and no taller than 4 or so inches (your internal pot has a diameter of just over 8.5 inches and a height of about 6 inches). Lots of people use glass vessels such as Pyrex or Corningware, but I personally prefer to use stainless steel because if you drop it you'll just have a mess, rather than a mess plus broken glass. If you're really keen on making cheesecakes, steamed puddings, flans, and that sort of thing in your Instant Pot, you may also want to grab this stainless steel pot-in-pot 'dessert insert' pan set , which includes two stacking pans. and a rack to set them on which has handles that close up over the pans to secure them. You will also want this separate glass lid that is sold by the Instant Pot people. This lid fits on your *inner metal pot*, and this way when you are using your Instant Pot for *non-pressurized* cooking, such as when using it as a slow cooker, or with the sauté function, you will be able to see what is going on in there. Basically, in these usages, you can think of your Instant Pot as a counter-top stove burner (albeit one with really cool bells and whistles) - that may help you to understand why you want a (see-through!) lid for that inner pot. Plus, once you are done cooking in any mode, you can use the inner pot to store the leftovers in your fridge, and use this lid to cover it. In terms of Instant Pot cookbooks to get you started, they are a relatively new genre, and a *lot* of them are only available as Kindle or other digital format books. Personally, I like to have a physical book when it comes to cookbooks, and so I like this one...you can't go wrong with America's Test Kitchen cookbooks, and their pressure cooker cookbook is no exception: Pressure Cooker Perfection I also happen to be a strict vegetarian, and for vegetarian and vegan Instant Pot cooking, this book by J.L. Fields is considered the best book out there (it's pretty darned good!): Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes And if you also are vegetarian or vegan, you'll appreciate the recipes in this one: O M Gee Good! Instant Pot Meals, Plant-Based & Oil-free ..and this one: Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker And speaking of recipes - here is how to make those poached eggs, and baked potatoes. Poached Eggs: Lightly grease 1 to 4 (depending on how many poached eggs you want) Pyrex custard cups with butter or oil. Put a cup of water in the bottom of your Instant Pot, put a steamer basket or trivet in the pot (making sure that the water doesn't come over the top), and set your Pyrex cups in the steamer basket or on the trivet. I use my Oxo steamer basket for this, and I love that when they are done I can just grab the handle and pull the whole shebang out (remember the handle will be HOT, be sure to wear an oven mitt). Use Manual setting, low pressure, for 2 to 3 minutes. 2 minutes will probably be enough unless you're at a high altitude. Baked Potatoes: Remember how I said you could make baked potatoes in 12 minutes? And remember how I said that the recipe times are for the time *at pressure*? ;~) Still, even given the time to come to pressure, and to have the pressure come back down, you can have perfectly steam-baked potatoes in under half an hour, and the best part is that you can start them, and then *walk away*! When you are ready for your potatoes, they will be perfectly done and waiting for you, even if you have abandoned them for hours! Just put water in the bottom of your Instant Pot, flip the legs down on your Oxo steamer, put the steamer in the pot and then dump your potatoes in on top of the steamer. Using the Manual setting, set the cooking time for 12 minutes, using high pressure. Then walk away! Now, because these are 'steam baked' (i.e. cooked whole over steam, but not in water), the skins will not be crisp, but these are otherwise exactly like the baked potatoes you know and love - they're great with butter, sour cream, etc.! This works with new potatoes, and regular potatoes! Happy Instant Potting!

ByDLO

Didn't Realize How Much I Needed the Mini !!

Updated 12/9/2018 Still going strong, still using the heck out of it. Made a cheesecake last night after I cooked a corned beef! Glad to have two different color sealing rings so the cake doesn't smell like corned beef. The Instant Pot folks have a two pack of rings, red and blue, quite handy. I use red for everyday and blue for sweets. I also finally broke down and bought a steamer basket with a handle, works better than the one I mention below. Updated: 9/26/2017 I’ve had my Instant Pot (IP) going on two years; I bought it on Black Friday 2015. I am still as enthusiastic about it now as I was when I bought it, but I don’t use it as much anymore. I use it a few times a week mainly for side dishes or one pot meals. I love it for steaming vegetables, easy peeling hard boiled eggs, creamy risotto, and it makes a mean mac’n’cheese! Lots of one pot meals like chili, sausage and peppers, butter chicken, even ziti spaghetti. Super for soups. I love, love, love making an Olive Garden copycat Zuppa Toscana in it. It’s not Instant Cooking... it takes time to get to pressure, add the actual cooking time, and then a cool-down (or natural release) period. Your recipe might state a cook time of 30 minutes but it doesn’t mention the 10-20 minutes it takes to get to pressure and the 10-15 minutes it might need for a natural pressure release. Be sure to factor that in so your family isn’t waiting at the table 30 minutes before your dinner is ready. You’ll know what ‘hangry’ means then! There is definitely a learning curve with this cooker. Pressure cooking is dependent on density – and you’ll see that in the charts that the Instant Pot company has on it’s website; something cut into chunks will cook faster than a big solid piece. I think the hardest thing to learn to cook in the IP is meat. I pretty gave up on roasts. It just takes practice and patience. I recommend using recipes when you are learning how to use your IP. There are great free recipes online, some of my favorite websites are Pressure Cooking Today, This Old Gal, and Dad Cooks Dinner. Instant Pot also has a company sponsored Facebook group that posts recipes and is a good place to learn about your pot. I love that I can cook pot-in-pot, in winter I put steel-cut oats with all my add-ins (raisins, vanilla, cinnamon, almond milk) into a small stainless-steel bowl, set that on the included trivet, throw a cup of water in the bottom of the IP, set it for 5 minutes manual pressure and then go get ready for work. By the time I’m done, it’s cooked, depressurized, and so yummy. Way easier to clean a little bowl too. The recipe for that comes with the IP. I rarely use my Instant Pot as a slow cooker, I have found that most everything I cooked in my slow cooker can be cooked at pressure. The pea soup I cooked all day in the slow cooker took an hour in the IP (15 min to come to pressure, 30 minutes on the Soup setting, 15 min natural release) and tasted just as good. I can do a corned beef in 90 minutes (plus that extra half hour I mentioned above). If you do use it as a slow cooker, please know that the low setting on the IP is equivalent to ‘stay warm’ on your slow cooker. It also only heats from the bottom not the sides like a traditional slow cooker. That hasn’t seemed to make a difference from what I can tell though. Now to some specific tips: Getting the lid on properly: The instructions say to line up the arrows to get the lid aligned with the pot before you close it and seal the vent. The arrows are really hard to see and honestly, you don’t need them. Don’t bother painting them white like some folks suggest. Instead, learn this: at the back of the Instant Pot is a black ‘ledge’ that the lid fits onto, the lid then slides to the right to close it. Put the lid on with the sealing mechanism at that point. It will make sense when you start to use it. Look from above when you put the lid on and you’ll see what I’m talking about. Kind hard to explain, see the 3rd photo below. Accessories: My sealing ring lasted nearly a year. Towards the end of the 10th month it had stretched out so much that the only way to have it stay inside the lid was to freeze it. Although it worked, it’s not the best thing to do. I keep two rings on hand now, one for sweets and one for savory. The rings DO pick up odors and you don’t want a green curry smell on your custard. They are relatively inexpensive so buy one with your IP order. I use the RSVP Endurance Stainless Steel 3 Quart Wide Rim Mesh Basket for a steamer basket. I did pry the riveted handles off but if I was to do it again I would bend them upwards in a vise. It’s hard to get this basket out of the pot without handles. I bought a pot lifter (see last photo) but it didn’t work well – it is designed to lift from the outside of a pot, not the inside. Now I just put my silicone mitts on and pick the basket up. That said, I am very happy with the basket. It can hold 5 lbs. of diced potatoes with a few raw eggs balanced on top (which by the way can be cooked together for 4 minutes on high pressure, quick release, for a great potato salad base– don’t forget to put one cup of water into the bottom of the pot though). I use these style silicone mitts when handling the inner pot. Dexas Mini Silicone Oven Mitt with Raised Nibs, Red . The inner pot (stainless steel liner) spins when you stir food. I had tried binder clips to hold it in place when I stirred but it’s just easier to hold the pot while wearing one of these. Lots of recipes call for stirring something in at the end, or sauteing something at the beginning, and the spinning is just annoying. As mentioned above, the mitts are great for taking the hot stainless-steel liner out of the pot. Highly recommend. I resisted the lure of the cheesecake for about 10 months then I finally succumbed. Way too many pictures of IP cheesecakes on Facebook. Pretty much anything that can be cooked bain-marie style can be done in the IP (think custard, crème brulee). I bought the Nordic Ware Leakproof Springform Pan, 7 Inch which works great. Some people like push pans. The only thing I can say about this is that a 6” cheesecake has a few less calories than a 9” one. The IP makes cheesecakes a breeze to cook. Beware. Two last things 1) This cannot be used for canning. Electric pressure cookers do not come up to a high enough pressure to safely can food. They also don’t maintain a steady heat, they have on/off heat cycles. You need a stovetop pressure canner to be safe. 2) Don't be scared of this thing - it has lots of safety features. As long as you follow the directions you will be fine. Never force the lid off - it slides easily when pressure is gone. Open the lid away from you so any residual steam is blocked by the lid. Use common sense and you will be just fine! This is a great purchase – you’ll love it!

Bygrandma m

I LOVE My Instant Pot! But Here's What I Wish I'd Known when I First Got It

If you haven’t used an instant pot before you’re missing out. It’s probably the most versatile kitchen appliance I own, oven/range included. I use it to make everything from eggs and chili to chicken curry and pulled pork. You name it, I’ve probably made it. After using it for almost a year here are some of the things that stick out to me: Pro’s: Build Quality: High end materials and attention to detail in the build. I’ve had mine for nearly a year and it’s still in perfect condition. These are built to last. Versatile: It literally does it all, I feel like I’m still learning new things every week that it’s capable of from sauteing to steaming, pressure cooking, slow cooking, rice cooking, frying, making yogurt… Time & Money Saver: Cooking with the instant pot is like time traveling haha. I can cook frozen chicken in under 15 minutes. No preheating an oven, thawing the chicken, baking for 30 minutes… etc I toss in a few frozen chicken breasts, a little water, and some spices. 15 minutes later I’m eating. It’s faster than ordering/picking up take out. Con’s: Sealing Rings: My biggest gripe with the instant pot is that the sealing ring can somewhat trap scents and flavors. Obviously you don’t want salmon flavors or scents in your oatmeal (or maybe you do I won’t judge.) Good news is you can solve this by buying some extra silicone rings for your instant pot and using them for similar flavor profiles. Use one ring for savory stuff, one for meats, etc… I use these rings and they work great for me. They cost a little more than some of the other rings I saw but they use premium silicone and with how much I cook it makes sense. That said you could probably use any of the highly rated rings out there. Stuck on Food: This one is probably only relevant for some of the lazier folks out there like me but I recommend either cleaning or soaking the inner pot within an hour after cooking. I’ve left it overnight a handful of times and it can be a little bit of a headache to scrub out any stuck on stuff. That said the inner pot is thick aluminum so you can use pretty abrasive cleaning tools without worrying about damaging it. Overall I think the instant pot probably one of the best purchases I’ve made in the last year. It’s actually made it easier and faster for me to cook healthy meals compared to getting takeout. This alone has paid for the instant pot 30 times over (I would eat out a lot…) As long as you aren’t lazy about cleaning out the pot after cooking and buy a set of high quality sealing rings (make sure they are different colors!) you’ll be set.

ByAnne P. Mitchell

Nearly three years later, what I’ve learned

Day one with the new toy... Chuck roast, baby carrots, fresh thyme, rosemary and garlic, a whole onion, beef broth, salt and pepper... Seared both sides for about 5 minutes on the saute setting, then used the meat setting for 65 minutes. The meat literally fell apart as I was pulling it out of the pot. A huge hit on it's first run, we have a bone-in leg of lamb thawing out now for tomorrow night. This was supposed to be a Christmas present for my wife, but she passed away a month ago. Instead it is a way for us to remember how much she would have loved it.

ByJudi W

The Instant Pot is a Game Changer (plus a few tips)

My wife and I have held off trying an Instant Pot primarily because of the somewhat hyperbolic reviews we've seen on the internet. If I am to believe the internet (a tenuous proposition to begin with), as soon as we owned an Instant Pot, our entire world would improve - from better dental hygiene to more confidence in job interviews. I'd win friends and influence enemies. My bowling score would be way up and my mini golf score would be way down. It all sounded a little too good to be true. But...when the rice cooker died, there happened to be a really good sale going on with Instant Pots, so we splurged. A typical rice cooker would likely have cost half an Instant Pot, but hey, who doesn't want lower mini golf scores? It was worth trying. I have yet to go to the dentist since we got the Instant Pot, but I can report that this thing is pretty darn amazing. The rice it makes is fabulous. Potatoes are cooked in 15 minutes. We don't need to soak beans overnight because this thing can cook them right out of the bag. Things that we wouldn't typically cook because they are time- and effort-intensive are well within reach on a weeknight. We are converts. The Instant Pot seems to be well-built. For what it's worth, since it is a pressure cooker, it really needs to be well-built if the company expects not to be hit with a lawsuit. This thing can boil water in no time, however. I'm not sure how it can heat that quickly. My first guess is that it's sucking mass from the nearest star, but as I stated above, we can make potato soup - start to finish - in about 30 minutes. Two cups of dry brown rice is ready to eat in less time than that. We have not tried it as a slow cooker, since we don't eat many dishes well-suited to slow cooking, but I have little doubt this would do it. Now we need to buy one of those books with vegetarian Instant Pot dishes in it. I'm actually excited about trying new things in the Instant Pot.

ByMr. Consumer

Instead it is a way for us to remember how much she would have loved it.

There are so many people who say the can't cook, but I swear I'm on a whole new level of not being able to cook. This little appliance helps expand our menu and I Have learned to do so much with it. I will sum up in a nutshell, I love how easy it is and how I throw everything in it comes out done. No stirring and not many messy dishes. I still don't love it for meats (which I don't eat much of anyway), but I think that's just a matter of needing to experiment more with them. I seriously can't believe how many foods can be cooked in here! What got me thinking about the IP was talking to a friend at work who is a firefighter. He works long shifts with mostly men, they can't really cook, but they just buy meat and throw it in here. He swore by it. Then someone else chimed in and said they pressure cook a lot. About a month later it went on sale for Prime Day and I picked it up. I am all of a sudden a much, much better cook! There are so many cookbooks for this, my favorite being Hip Pressure Cooking: Fast, Fresh, and Flavorful and there's a wonderful Facebook page where people post their successes and fails, so we can all learn from each other. This whole last month has been wonderful. I'll highlight some things I've tried or heard about: -Chicken: For the first time every I cooked a whole chicken (see picture of it falling apart). My husband couldn't believe I cooked a whole chicken since I usually buy them at the store already made. It was excellent. I did 6 minutes per pound + 2 minutes. I also cook chicken thighs for dinner about once a week, which I had never cooked before. I do that for 10 minutes with some chicken broth and whichever seasoning sounds good. Ironically enough, I can't get my classic boneless, skinless chicken breasts to turn out, but based on my Facebook group a lot of people have success with them. -Pot roast: I tried this once and it didn't work great. It was a very lean, thick cut of meat. I heard that the leaner meats are harder to do. Next time I'll try something different. -Eggs: I can hard boil 30 eggs at once!!! I work 12 hour shifts and eat 4 with my lunch and 4 with my dinner. Since I work 4 days in a row I have to hard boil 32 eggs. I used to use my egg cooker and do 7 at a time, which was a pain. Now it's quick and easy! -Steel cut oats: Another thing that I never ate before. At one point a couple years ago we tried making them a few times, but it's so annoying having to stir the pot all the time and then half the time I ended up with some crusted on the bottom which was annoying to clean up. Now I use the PIP (pot in the pot) method. I put 1 cup of water in the bottom, then the trivet in, then 1 cup of steel cut oats in a large Pyrex glass dish with 2 1/2 cups of water. I put it on for 10 minutes manual high pressure and walk away. Once the pressure releases and I open it they are perfect! I then divide them up into mason jars and put them in the fridge. At breakfast time I warm them up, add some milk for creaminess and they are perfect. We eat them every single morning now. The only dish I have is the Pyrex bowl and I just rinse the metal pot out since it didn't touch any food. -Soups: I had never made soup before this. I have made chicken noodle soup many times and everyone loves it. I HATE how chicken noodle soup always has mushy noodles. Not mine! I cook the noodles to how I like them. I've bene wanting to experiment with more soups, but I'll do that in winter. -Yogurt: Another amazing feature. I've made yogurt 3 times and love it. My 2 year old only eats my yogurt. I can make a gallon of organic yogurt for a fraction of the cost of buying it at the store. It takes some patience, but the hands on work part of it is only about 20 minutes. There's a lot of waiting for things to heat, cool, incubate, set. I've finally learned when to start to have each step finish at the right time. Feel free to ask if you have questions. -Sides: I found a recipe for a mac and cheese that everyone loves. My daughter and her friends are always begging me for it. The best part? It's only 5 ingredients (pasta, heavy whip, butter, salt and cheese). It also only requires washing a cheese grater and the pot and it only takes 20 minute from start to finish. No hard to pronounce, artificial, food dyed ingredients. I have also mastered spaghetti with meat sauce. Before this I had never once made spaghetti with meat sauce. Now I do it all the time. Again, I only have ONE thing to clean afterwards. If I tried doing with without the IP I would have a pan for the meat, pot for the pasta, strainer. It only takes about 20 minutes start to finish. It can be real simple (meat, jar of sauce, pasta, water) or get really complicated with making your own sauce (even then it's still pretty easy). -Veggies: Many veggies can be cooked in here. Delicate ones, like broccoli are harder to do. Con on the cob in here is amazing though. Much quicker than any other method. -Deserts: I haven't made a desert yet, but on my Facebook group a ton of people are making cheesecake. I try to keep deserts out of the house and just have them for special treats when we're out. So I haven't tried this. A ton of people in my Facebook group are doing it and they look like they turn out great. -Chicken broth: I am not the type of woman who makes chicken broth. My step-mom does that kind of stuff and I look at her like "why don't you just buy it". Well, now I am the type of person who makes chicken broth. After throwing a whole chicken in here I take the carcass (I hate that word!) and put it back in with some veggies, set it for 2 hours and it's done! I strain it and then have beautiful, healthy, yummy chicken broth. The first time I did it my husband looked at me like I was cray-cray. Now he helps by saving his bones. There is no better chicken noodle soup that when it's made with homemade broth! Yummy!!! -Spaghetti squash: This is one food I accepted that it's harder to make than it's worth, so we hadn't eaten it in years. Not anymore! I put it in for 20 minutes without cutting it. When I opened the pot the squash is intact, but with the skin peeling off. It's easy to cut it in half from there, scoop out the seeds and separate it. -Applesauce: Whenever my apples start getting too soft, I peel them, use my little apple slicer and throw them in here with some cinnamon. There are recipes for if you want to add sugar, lemon, honey, ect. I prefer just apples and cinnamon though since it's healthy and natural. My kids love it. 8 minutes on manual with a natural release. I just stir it with a fork and don't even need to blend it. There are small, very soft chunks. I wish I had this when my son was a baby! Those are a few of them things I've made. I have learned to experiment more. Since I usually don't have to do many dishes with the IP I tend to enjoy experimenting. I have a cookbook I write all of my successes in. My family is constant surprised at how much this has changed how we eat. I usually don't keep appliances out on my counter, but since I use this at least once a day I never put it away. The only downfall is I think there is a learning curve to it. It's a little intimidating at first and requires some trial and error. I was terrified of almost everything the first time I did it. 90% of everything has come out great. I'm learning what I like to cook and don't like to cook in it. I love that when we have a last minute neighborhood get together (it happens a few times a week) I can whip up a pasta dish and veggie real quick. Tips (Added Jan 2017): -Recipes generally don't include time to come to pressure. Think of this is the same as your oven warming up or water boiling. After your food goes in the pot it has the pressurize, then the timer starts counting down. You can speed this up but turning on "saute" first. It cuts the time more than in half. -Instructions have lingo related to you the pressure gets released. First there's natural pressure release (NPR). This is just leaving the pot alone until the pin drops, indicating there's no pressure in the pot. The lid can then be removed safely. Then there's a quick release (QR), which is where you turn the pressure release valve at the far side of the pressure cooker. This takes about a minute and releases a bunch of steam, so you probably don't want this under a cabinet. There is also a chance of some food/fluid coming out, depending on what's in the pot and how full it is. If that happens you can wait for it to do the NPR or you can do short, slow bursts. -If you're having problems with getting anything to work check all the parts first. Is the silicone ring in place? Is the pin in place and able to move up and down? Is the valve set to "sealing"? Is there enough water/fluid in the pot to pressurize? Nov 2016 update: Well, it's not longer sitting on my counter, but I still use it about 2-3 times a week, which is more than any other appliance. I got over the honeymoon period, where I tried EVERY food in here. Now I know what I like and what I don't like in here and I stick with that. I recommend you get 2-3 good cookbooks with this and start finding fun recipes on Pinterest. I keep adding pictures and things in my review.

ByMekender

If you cook beans or potatoes, you need an Instant Pot!

Before the instant pot I lived on fast food and delivery. I was a sad sack of a human capable of only culinary horrors. I had given up. I had nightmares of measuring cups and smoke alarms. Any time I was in the kitchen the fire extinguisher was nearby. I had lost all hope in any kind of Martha Stewart prowess. Then this wonderful thing came into my life and I can’t describe how much my life has changed. All I do is just throw stuff in there and push a button. That’s it! No risk of fire or maiming. The neighborhood breathed a collective sigh of relief when this wonderful machine came on my doorstep. Julia Child herself rolled in her grave once I figured out how to turn it on. The instructions that came with it were a bit vague, but we live in the internet age and there was nothing a few YouTube videos couldn’t solve! I only ever cook for one so the portion is perfect for me and a perfect excuse to stay home and not ever have people over! Overnight this magical instant pot has turned me from some lowly dishwasher not allowed to touch anything hot, to some kind of Pseudo-Rachel Ray. Highly recommended for those of us who were never allowed in the kitchen as a kid. This has got to be the biggest leap in kitchen appliances since the invention of the microwave.

ByRobert Herrick

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