I have had many instapots, and they usually are to small. im rushing to buy one, grab a small size, this is amazing and works great. so many features and i want to buy as gifts! thank you insta pot

I was looking at Instant Pots and was considering getting the mini (3qt) because I live alone but several reviews said (and I confirmed with a few searches) that most of the accessories available only fit the 6qt or 8qt sizes. Since I wanted to maximize the Pot's utility, that was important. Then, when I saw an Amazon Warehouse deal on a 6 qt Ultra -- top of the line! -- for less than the regular price of the Mini Duo that had fewer features, I jumped on it. It said it had significant visual flaws on the lid, but I didn't really care as long as it functioned properly. Well, the flaws are on the inside of the lid and are barely noticeable, so I feel like I got a terrific bargain.
It doesn't take more than a couple minutes to get to full pressure and start the cooktime, and the steam release button works very rapidly.
Though i haven't yet decided on what accessory set[s] to buy, I know at least I want a springform pan: I kluged a form to make a cheesecake in this device, as it is the easiest bain marie, and I was amazed to find it came out really well (it looked pretty wobbly right out of the pot, but it firmed up nicely in the refrigerator). I have cooked 3 pounds of chicken breast on the bone in less than 8 minutes, it was moist and tender, and the bones remained soft enough to give them to my dog - he's a terrier who gnaws everything to dust and doesn't gulp his food, but I don't give him bones from roast chicken, only boiled. Because pressure cooking uses less water than regular boiling, more of the flavor stays in the meat. I also cooked a big pork chop on the bone for 3 minutes after browning it a bit (using the saute setting, then adding water and sealing) and it was nicely tender despite being not a bit pink inside (i used a salty solution rather than plain water). I have yet to make yogurt, but i used the yogurt setting to foster a rapid ferment of fruit wine (found IP instructions on the internet) that turned out great (alternate between venting and not venting the developing CO2); I'm thinking it might also work for other ferments that a low heat promotes, such as kimchi, sauerkraut, tofu misozuke, etc -- i'm not into kombucha but maybe it would work for that too. I'm looking forward to using it for water-bath canning (the pressure is not high enough for true pressure canning, you need the Instant Pot Max for that), but it can sterilize empty jars and lids, and then substitute for a canning kettle waterbath for jams and pickles. Maybe the 8qt is a better choice if you do *a lot* of canning jams, fruit, pickles and sauerkraut (high acid foods don't need pressure canning), but for the amount I do the 6qt will suffice, and it takes up enough room on the counter, I can't imagine how big the 8qt's footprint is.
I'm also looking forward to doing beans in it in a much shorter timeframe than with a slowcooker (tho there is also a slowcooker setting on this pot), because dry beans are cheaper but previously took a lot of planning to use. Now if I want to make sweet red bean baste steambuns, I can do it all in one day without a pot on the stove to watch. i'm notorious for getting distracted and burning pots with beans or rice on the stove, that's why I bought a ricecooker and a crockpot -- both of which can now be retired, since the Instant Pot also did 2 cups of a wild and brown rice mixture, normally at least a 40-minute project in the rice cooker and inevitably if the wild rice is fully softened, the brown rice kernels have exploded, but if the brown rice is done perfectly the wild rice is still a bit too tough... in the IP they *both* came out perfectly cooked, in just 25 minutes, with only 2 cups of stock to 2 cups of dry rice!
This has quickly become my favorite kitchen gadget, especially in the hot summer when I don't want to turn the oven or even rangetop on. The Instant Pot contains virtually all its heat until you release the pressure, and even then it's not nearly as warming of the kitchen as traditional cooking, and its easy to just position it right under the ceiling vent so the steam rises up and out of the house!
It doesn't do everything, of course -- you'll never make a pizza, a baguette, or a crackly-skin roast bird in an Instant Pot -- but there is so much it does, in such a short time. I doubted I would ever buy one when I first heard about them, but I'm sold now. I might even get a mini to have for smaller meals, just so I use less electricity.

BEST PURCHASE IN A LONG, LONG TIME!! This upgraded my already good home cooking! I'm having a BALL with this Instant Pot! It has so many features; but so far, I'm mostly using the Pressure Cooking, Sauteing and Steaming features nearly daily! I waited a long time before giving in to this and I'm kicking myself for doing so! This is a SERIOUS GAME CHANGER for home cooking! Even though the instructions were vague and the recipes were few, it was super easy to let your common sense take over! It took me about 2-3 days before I was toying with my own settings and creating dishes of my own! Before Instant Pot, I think I was prepping and cooking for about 2 hours each meal that I made from scratch and I had to babysit the cooking process in different pots and pans, and I'd use about 2-4 pots/pans for meals, whereas, now I can do darn near everything in one single unit! Today I tried tossing whatever I had into the pot at the bottom and I added the egg shelf to raise it up a level above the creation and put a sweet potato in at the same time on a higher level... it all came out GREAT!! The hardest thing is deciding how much liquid to put in if you're adding items that absorb the liquid and also deciding on how much time to cook when you're adding different items that usually cook at different intervals. I have been starting out a little short of time and I can always add more pressure time if it's not completely cooked. Many items, I seem to nail the timing because I study how long most things cook. Yes, it does take just a few minutes to build up to temperature and pressure before the super fast cooking begins, but let me tell you that the output, flavor, moisture and versatility of this machine (along with added accessories) have really made me a HUGE Believer in Instant Pot! I just LOVE the accessories I got, too, like: the steam diverter, the 2 or 3 stackable pans if you want items separated, but cooked at the same time, I got the stainless steel stackable egg holder stands, the mesh steamer basket and a handy silicone egg poacher, as well as a few other items. Clean-Up is a BREEZE, too!!! I've been telling everyone I know about this! I've made breakfasts (fantastically poached eggs and apple-cinnamon oatmeal), stews, shepherd's pie, many chicken and fish dinners, and stroganoff; but I still have to try desserts. Someone mentioned to have extra ring seals because they absorb fragrances from cooking things... I have found this to be very true, so I will buy more rings before I try desserts. I'm sure you don't have to have the "Instant Pot" brand; but I'm very happy with this pressure cooker! I'm cooking for two; but we usually have enough leftover to have lunch the next day. My only thought is that it might pay to have a second one in the 8 qt size just in case we have family or company over for dinner so that I can make more to feed everyone!! :D

I admit, I was nervous about ordering this size of Instant Pot. Over the years I've owned several Instant Pots including 3 qt, 6 qt, and 8 qt. The 3 qt is great for a rice cooker or very small batches of food. The 6 qt was never quite right for me in size; it was too big for a rice cooker, but too small for ribs. I disliked the 8 qt entirely, as it was tall and cumbersome to cook in. It was hard to sauté in the 8 qt and difficult to even stir or to even see the food. I've used this pot more in the short time I've had it than I ever used the others in a month. It probably won't be the best for rice-cooking, though.

This 7.5 qt wide Instant Pot is brilliant! The wide, shorter pot makes it easy to use all around. I can easily sauté a chopped onion in it without hitting the side walls and burning myself. It fits odd-shaped foods, like ribs. It makes it so much easier to use when I don't have to fight the height to use the pot.

Bought 6 quart on recommendations for decarb-ing herb and infusing to oil. 8 quart will work and the little one is too small. Six quart also does about a 2-6 pound roast, three or so just perfect.

Do recommend getting an extra set of gaskets and use a dedicated one for each thing you use it for.

To decarb and/or infuse into oil: two clean new or fairly new wide mouth pint canning jars with good lids and rings (no rust). Good grade coconut oil, 2 to 4 cups. Jar lifter of some kind. Jar cooling rack. Metal French press.

Prepare herb, take out twigs and stems, break up buds. Don't have to grind but get to small pea sized. Put 15 grams (half ounce) in each jar. Add 1-2 cups oil to each jar. Leave at least an inch of space at the top. Jus barely finger tight the lid and ring. Enough that u I t is closed or just a bit more. Put the wire liner/ lifter piece in pot. Put both jars in. Fill pot to 1/2 line with room or tap temperature water. Blot off top of jar lids. Seal pot. On "˜pressure cook' set 50 minutes and high. Start pot cycle. Let coast 20 minutes (shorten a little if you want). Depressurize and lift jars to rack. 20-60 minutes or cool enough that you can handle the jars. Open jar and dump into French press. Use spatula to scrape the oil into press. Wipe off and reuse jar or get the amber jars or bottles out. Press the oil and herb and pour into jar. Keep pressing and wait-there's a lot of drips in there. Return should be at least 7 ounces per cup of oil used. Repeat with other jar.

You can use less herb, this gives a nice strong oil that doesn't need a large dose ( 5 ml or less). Two jars have to be processed at once to prevent floating. Fill second with 3/4 full of water if only doing one jar. To straight decarb herb, add a CLEAN quartz rock (don't use fancy crystals) smaller than a medium egg or golf ball to add weight to jar so it doesn't float. Process through cycle, remove jar or jars to cooling rack. Transfer dry decarbed herb to storage. Decarb dry about one ounce per jar.

Jars can break. If jar breaks your lose the herb-fine glass shard contamination. With herb going up to $15 a gram it can get expensive to have a jar blow. How to above has worked-it's basically pressure canning. I've lost jars.

Can be used to make CBD oil for self use IF one can get legally grown material.

Pot also makes great roasts. Self experience for beef is meat setting, high pressure, 15 minutes per pound and depressurize after 5 minutes cooling and remove roast to sit. Let sit 5-10 minutes, slice and serve.

Get gasket out of lid as soon as possible and clean, clean vent area inside lid ASAP to keep gunk from building up. (especially with meat)

Lovely unit. Easy to use. Easy to clean. Wish cord was about a foot longer or plug cord was at back or left side rather than right side. BEWARE where the exhaust steam vent is pointed. It is a rather long and forceful stream-almost nailed my live spice herb plants in the window with it the first time it was used. Unit gets hot. Do not move unit when full. Inside of metal liner can discolor. ( mine spotted a little in the bottom)