I may have an extra Instant Pot to sell, if anyone's interested....just putting it out there...if any interest, I'll post an ad...

C’mon now, you already know the answer to that. Yes, people are interested but it depends on the price. So just post it up!

Sorry, I'm just not diggin' on this or suis vide.

With suis vide, you cook in plastic seal-a-meals. I have a sneaky suspicion that years from now this will be regarded as some kind of health hazard. At best, despite being a hit, I'm sure, with the trendy hipsters (eco warriors all) this represents a fair amount of plastic waste. (I'm sorry, does this have anything to do with the huge garbage gyre in the middle of the ocean or an yet another use of fossil fuels to manufacture?)

With this instant pot and with suis vide your food comes out colorless and must be finished up on the stove or grill or in the oven. So, what's the point? Just another appliance to buy, clean and store... and you still get to clean up all of the usual pans used in the finish.

But you certainly can be regarded as the trendiest chef with the latest gadgets. I'll pass.

jukk-

The Instant Pot isn't so much as new, just unique in its combination of functions.

People who were 'afraid' of pressure cookers, gave it a chance due to it's new name, and simplicity.

So, it's a pressure cooker that doesn't need to be monitored, since it's not a stove top item; it's a stand alone, with a keep warm feature...so you can set it & leave it alone. In today's environment, people are re-embracing the speed things can be cooked & ready for dinner.

Also, things aren't necessarily drab as you say; it actually can sauté, so, you can put whatever meat or veggies in, and brown them first, then switch it to pressure cooking or crock pot....

On top of that, it has other functions, rice cooker, steamer, etc., ...

So, in theory, you could get rid of those other things, & just have one device.

My wife loves it for making hard boiled eggs (yuck!)....1 cup of water, 12 eggs, 5 mins no monitoring, ice bath, done!

Comes out perfectly, and the pressure makes them very easy to peel.

Also does great with steel cut oats, grains, and beans.

Saving time & no need for monitoring is a huge part of it.

Forgot to thaw something for dinner? Frozen chicken breasts cooked in 10 minutes (add a few for the pressure to build, but still)...

It's also great for making stocks in under an hour, hands free, instead of hours on the stove.

Obviously no one is going to convince you, just thought I'd share some of the appeal, at least for us.

I swore I'd never get one, 'cause I was sick of the hype...now I'm glad we did

Sorry, I'm just not diggin' on this or suis vide.

But you certainly can be regarded as the trendiest chef with the latest gadgets. I'll pass.

My Instant Pot Chicken Curry -

First of all real curry types take all day, toasting spices and all. But you should do it real a few times. The taste is incredible. My method comes fairly close but from start to serving, maybe under 45 minutes to an hour. My goal is to eliminate tasteless instipot food - and get away from that boiled steamed effect. Veggies and meat have enough liquid, don't dilute. Oil for flavor and body.

Add NO water based liquids to this recipe

Put a little oil in the pot, enough to just cover the bottom surface. Use ghee if you have it.
Throw a small hunk of butter in if not using ghee
VERY RAPIDLY:
Chop up large yellow onion
Smash up/chop 3-4 garlic cloves
Grate a decent amount of fresh juicy ginger - a tablespoon+
Cut up a red bell pepper (no seeds)
Cut up a couple hot peppers of your choice to taste (no seeds)
Throw this on top of the oil.
Sprinkle a little salt on top

8-10 boneless chicken thighs
Coat the thighs thoroughly with an equal mixture of
good curry powder
good garam masala
ground cardamom
ground coriander
throw a few dashes of turmeric and ground hot red pepper to taste

Quickly throw this on top of the veggie mix in the pot, sprinkle with a just little more salt
Put a couple four fat pats of butter or pour a little ghee on top

Add NO OTHER LIQUID

Close lid and cook ten (10) minutes high pressure then natural release.

You will be amazed how much juice will be in the pot. Then take the chicken out, put the pot on SAUTE with lid off. The remaining juice will boil. Stir and allow to thicken as it reduces, you can thicken with a starch but this is not traditional.

Pour sauce back on chicken.

Not as good as the real stuff but if you have good knife skills and have the ingredients, very fast and pretty darn tasty. A couple things - if you can put the spices on the chicken the day before, really helps with flavor depth. For sure the day after cooking it is really good and curry like. You can tune the spices so easily. Just don't add any liquid, help fight tasteless InstantPot food!