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It basically replaces your slow cooker and rice cooker right off the bat. Designed to cater to varying tastes and food conditions, the programs come with 3 adjustable settings, “Less”, “Normal” and “More” to achieve one’s desired results; 3 temperatures in ‘Sauté’ for searing, simmering or thickening for a maximum time of 30 minutes, and 3 temperatures in ‘Slow Cook’ to complete the tasks of a common slow cooker, and 3 temperatures in ‘Keep Warm’ to maintain food at different serving temperatures. This versatile all-in-one kitchen essential offers a whopping nine functions, handling everything from pressure cooking and sautéing to slow cooking and making yogurt, cakes and preserves.

I turned off the KEEP WARM with the CANCEL button and opened the lid. When it started to warm up, I put in the ribs, put on the lid and turned the STEAM RELEASE HANDLE to SEALING.

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I just used the SAUTE button to begin the quick-heating process. The steam release is pretty much controlled and when it's done, the valve will drop down.

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I’ve heard the horror stories about regular pressure cookers since I was a child so I admit, I was wary. Normally, I would soak dry beans all night and then let them cook all day in a slow cooker OR boil them in a pot on the stove and hope they don't scorch.

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My first use with the Instant Pot (see my video) was pressure cooking small dry white beans. For those people worried about using a pressure cooker, let me say this isn’t like the old time, stovetop pressure cookers. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement. No need to defrost, no need to thaw for a day or two in the refrigerator.