Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté Pan, Yogurt Maker & Food Warmer | 6 Quart Stainless Steel Multi-Cooker with Free Recipe App (800+ Dishes) | Perfect for Meal Prep, Family Dinners & Healthy Cooking

I normally wait longer to review a product but I really love this thing. I've had it for a month and will update this review should I ever change my mind about the product due to customer service or longevity.I've used a stovetop pressure cooker with mixed results. I could never seem to adjust the heat properly and always ended up with over- or under-cooked food. I also hated having to sit there and babysit the machine, adjusting the heat to keep the weight swaying. After (too much) research, I decided to buy this machine and I'm so happy with it - in fact, I regret waiting so long to make the purchase. And now here is my too-long review:In the month since I've had it, I've used it multiple times a week making:Dry beans (this took a lot of trial and error; feel free to reply if you want details on how I make perfect beans)Short ribs braised in wine and portApplesauce (several batches, ridiculously easy and delicious)Cheesecake (the absolute best I've ever made, believe it or not)Stew meat destined for a rice dishBroccoli mac and cheeseSteamed white and sweet potatoes (whole)Tomato soupApple ricotta cakeWhole "roasted" chicken (in less than 40 minutes start to finish)Chicken brothChicken stew and dumplingsRoasted beet risottoButternut squash risotto with brown butter (risotto is amazing from this...6 minutes at high pressure)Chicken makhaniMexican shredded chickenCornbreadPumpkin (to puree)The only thing that was a fail was steamed broccoli. 3 minutes of pressure cooking on the steam setting resulted in overcooked, mushy broccoli. Next time I'll try one minute.If you're worried about cleanup since the cooking pot is stainless and not nonstick, don't be. Unless you scorch something (which has yet to happen to me) cleanup is shockingly simple. I've never had to really scrub to get this thing clean.Three things to note regarding pressure cooking in the Instant Pot:1) Electric pressure cookers, including the Instant Pot, do not reach the same psi as a stovetop cooker. This means that you *may* need to add cooking time to a recipe designed for the traditional pressure cookers. However, I generally find that this isn't an issue and most of the recipes I use have adaptations for an electric cooker.2) Cooking times are for pressure cooking only. Your food still needs to come to pressure, and depressurize. That means that a 6-minute risotto is probably more like 12-15 minutes total (5-8 minutes to pressurize, 6 minutes on high, 1 minute to quick release). Unsoaked dry pinto beans pressure cooked on high for 16 minutes actually take more like 45 - 5-8 minutes to come to pressure, 16 minutes of cooking time, then a full natural release which can take 20+ minutes). This is *hands-off* time though, so you can start a pot of beans and then do other things without stirring or adjusting heat.3) This InstantPot comes with a trivet to keep foods raised off the base of the interior pot. If you plan to steam veggies, you'll also want to get a steamer basket (stainless steel or silicone). You may also want to buy a 7 inch springform pan if you want to make cheesecake in it (I also cooked the apple cake in this pan).Besides fast and delicious pressure cooking, the InstantPot has another benefit over a traditional slow cooker. I was prepping a stew that I didn't intend to pressure cook but that I wanted to let simmer while we had errands to run (so the gas stovetop wasn't an option). I sauteed my veggies right in the instant pot, threw in the other ingredients, and then turned the machine to slow cook on high which gave me a good simmer and let us leave the house.The "keep warm" setting is also great. After cooking tomato soup at pressure, I wanted to keep it at serving temperature until my husband got home. I could leave it unattended in the pressure cooker at the perfect temperature for over an hour, only stirring occasionally. Even the lowest setting on my stovetop would have scorched the soup for that length of time.There is going to be a learning curve with this machine, but I'm not deducting stars for that - there is a learning curve with many appliances and kitchen tools. The Hip Pressure Cooking blog and cookbook were very helpful in mastering this machine, and the cookbook has great recipes timed for both stovetop and electric pressure cookers. Also check out the blog Pressure Cooking Today for Instant Pot specific recipes, including fabulous cheesecakes.Tl;dr: I love my InstantPot and if it breaks one day after the warranty ends, I'll immediately buy another.