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THE CHALLENGE Dinner for mum and for my first time, a very simple recipe I found online: Country-Style BBQ Ribs. Initially I was afraid that I might forget to vent the appliance and try to take the cover off with it still under pressure. It worked exactly as described except that steam shot slightly backwards and a long way up. It will even alert you on the display if you dont have the cover on right. For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888. Now that you’ve chosen your Instant Pot, let’s get started… Where Would You Like To Go?

5 ~ 20 hours, at 88 ~ 99°C (190 ~ 210°F) “Sauté” function: “Normal” mode: 160 ~ 176°C (320 ~ 349°F); “More” mode: 175 ~ 210°C (347 ~   410°F); “Less” mode: 135 ~ 150°C (275 ~ 302°F). “Yogurt” function: up to 99 hours 30 minutes. “Normal” mode for making yogurt: 36 ~ 43°C (96. See “Cooking and Safety Tips” for the minimum liquid requirement for pressure cooking.

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I read and reread both to make sure I was comfortable with operating it. Clean the inner pot, lid, and accessories with water and detergent before the first use.

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The fill-lines are conveniently marked on the inside. BUT I'm thinking, next time, I might just use a turkey baster to remove some of the apple juice, pour in my BBQ sauce and heat in SAUTE mode. It required 12 minutes to preheat and reach pressure. Dunked them in an ice bath for a few minutes to cool them down so they could be handled easily. OTHER THOUGHTS: The power cord is not detachable, a little inconvenient for long time storage or clean the outside of the pot.

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It's a steamer, a slow cooker, a pressure cooker of course and it also sautes, or browns, and makes yogurt. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states. 50 per address, we can expedite delivery to most destinations. Instant Pot® Duo uses the latest 3rd generation technology with an embedded microprocessor, which monitors the pressure and temperature, keeps time and adjusts heating intensity. 3 temperatures in ‘Sauté’ for searing, simmering or thickening and 3 temperatures in ‘Slow Cook’ to provide greater flexibility. This is a pressure cooker, slow cooker, rice cooker/porridge maker, steamer, saute/browning, yogurt maker and warmer. I read and reread both to make sure I was comfortable with operating it. The steam release is pretty much controlled and when it's done, the valve will drop down. This cooker makes very little noise unlike my other pressure cooker, and it does not produce lots of steam the way my other rice cooker does, either. During whole cooking process, the outside of the pot just touch warm, except to is a little bit hotter, but still safe to touch for adults. I’m really excited to try all the dessert recipes available. So, between the 6 quart and the 8 quart, as a general rule of thumb I’d say that the 6 quart size is your best bet unless you have a larger family or ravenous teens, in which case the 8 quart might be better. The functionality and the easy cleanup has sold me. I also love the fact it has a stainless steel pot because all I use is stainless steel and cast iron when cooking.