Instant Pot Pro 10-in-1 Electric Multi Functional Cooker - Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Steriliser, Yogurt Maker, Sous Vide - Black Stainless Steel, 1200 W, 5.7L

I’d had an Instant Pot Duo Evo Plus since part-way through last year, and it quickly became one of my most regularly used kitchen gadgets: these things are so versatile and easy to use. Unfortunately, last week my much-loved Instant Pot was damaged after being dropped. The pot no longer seals properly. No reflection on the build quality of the Instant Pot: it landed on a cast iron door stop. While I was looking for a replacement, I spotted this new edition Instant Pot Pro and decided to treat myself to an upgrade. I’m pleased with my purchase so far.In the box you get: The Instant Pot Pro machine, a liner pot with silicone grip handles, a power cord with a UK plug, a handled steamer insert, a second silicone sealing gasket (a semi-opaque one is preinstalled, a separate red one is included so that you can use one gasket for savoury, and the other for sweet dishes, to prevent any lingering odours from spoiling your food), a compact and easy to follow instruction manual. The machine isn’t quite black in colour, it’s more a deep metallic grey. The sides are ultra-shiny, and do show fingerprint smudges, though not perhaps as clearly as the lighter-coloured Duo Evo Plus.The obvious, big feature of this is the electric pressure cooker, which allows dishes that normally take hours and require slow cooking to be rapidly boosted through in minutes. For this purpose, this is a wonderful gadget, though it takes a bit longer than the stated cooking times as there's a bit of a wait for the machine to get up to pressure before cooking time begins, and you have to allow the pressure to release at the end of the cooking cycle. Pressure release can happen gradually, which takes about 10-15 minutes after the cooking cycle, or you can open a vent switch - which releases the pressure much quicker but still takes around 5 minutes.The Instant Pot Pro is very similar in layout and functions to the Duo Evo Plus, and I was pleased to find that the handled liner pan from my old Instant Pot will fit this, so it’s not entirely wasted. This is really easy to clean too – as both pot and lid are dishwasher safe.I definitely prefer the LED display screen on this machine to my old one: I find the contrast between the black background and bright white writing on this crisper and easier to read than the blue and white of the Duo Evo Plus.The big difference in terms of controls between the two models is the addition on the Pro of programmable buttons to allow you to save up to 5 regularly used setting combinations by pressing and holding one of the ‘Favourite’ buttons for 3 seconds after setting up your cooking combination.Otherwise, this was completely intuitive to use after my old machine (which itself was really easy to learn). I’ve already used this to cook sushi rice; pressure cook a casserole (using the sauté function to seal and brown the meat first); and make a batch of yogurt to use up a couple of litres of excess milk. I really like the versatility of the Instant Pot – that it’s not only an effective and rapid pressure cooker, but that it also replaces a range of other gadgets/cooking types.

I save so much time with this device. Pulled pork in an hour. Stews in a third of the time.Chicken thighs ect can be cooked from frozen.I love the stainless steel pot with the silicone handles. Much better than ceramic which wears off. Sticking isn't an issue because all recipes call for deglazing, and those caramelised bits are flavour.I like the ease of sautéing in the same pot as pressure cooking.I can cook long grain rice in 4 mins. The only thing I'm not a fan of is the presets. Rice says 12 min using this. I cook everything on the manual/custom setting. But this is very easy to set up.Lastly for a good cookbook (the device manual just tells you to visit their website, but I found it too American centric) is Catherine Phipps - Modern pressure cooking. It's my food bible now.I've included some pics of her recipes and I've not had any issues using them with my instant pot. I wish I'd bought one years ago as I'm amazed how quickly I can cook now. Making stocks is a delight, the flavour is sealed in and intensified.Cleaning is easy and it's not difficult to put the parts back together.

Best kitchen item I have ever bought, and I have a Ninja!

Had an Instantpot DUO 6 before, use it a lot and particularly the Saute function to clarify butter which was easy; two blocks of butter and saute for 9 minutes and safe to leave it to get on with it.This version is better in many ways, like the handles on the pot and better display. My only gripe is that the saute function has to warm up before starting the timer. This means that the food is already cooking and often cooked before the timer kicks in, so you have to watch it cooking to make sure nothing burns. Still trying to find the right setting for saute level and time to get the best result.

I've never owned an instant pot before. But I'm lazy and most of my cooking decisions are made around how convenient the food is to cook. Before I bought my Instant Pot I used an airfryer pretty much daily.However, air fryer food isn't as healthy as it could be as it's all stuff that's nice to fry, like chips and batter chicken etc. I bought the Instant pot in an attempt to eat conveniently as possible and be more healthy than eat fryable foods.I've only really cooked pasta and bolognaise in my Instant Pot so far. It's very convenient, you brown the mincemeat using the Saute function, once that is brown, I dump a punnet of chopped mushrooms, a bunch of veg like peas carrots and broccoli in, usually some tinned beans like Red or Kidney beans, a tin of chopped mushrooms and some pasta in there and a cup of water. At that point it takes 10-15 minutes to get to pressure and then only another 10-15 minutes to cook, with no intervention from lazy old me.It has a keep warm function so even if you don't hear the beep to tell you the food is ready, you can forget about it for a while and come back and it would still be hot. I'd imagine that even after the keep warm option ends, the residual heat of the food inside the unit would keep it warm for a good couple of hours. I usually have to leave the food a while - I'm not used to my food being this hot - it's so hot, but evenly so and not burnt!I got the pro model, which has silicon handles to the pot, so you don't have to wear oven gloves to remove, which makes dealing with it very easy. Much like the non-pro version this is very easy to clean as you only have one pot to clean.I should try out the yoghurt making function or something, but I'm cooking just for me, I'd never finish 5.7 Litres of yoghurt! But with the pot full of food up to the max line before cooking I can fill a 2 litre tub full of food and usually one or two chinese takeaway containers too.