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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 Instant Pot "brought" itself up to the right pressure.

The steam release handle does not lock tight into the lid but will fit loosely. I performed the trial run the manual suggested where you put in 3 cups of water and set the pot to Steam. Another useful function is “24-hour delayed cooking” for busy working parents. Pressed the CANCEL button, then the MEAT/STEW button to pressure cook the ribs.

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The interior pot is stainless and there is nothing about it that can leech into your food which is a concern to many nowadays. Even the slow cooker program gives you the ability to slow cook on low, medium or high just like a regular slow cooker would. Automatic Keep Warm – Now, one can easily turn ON/OFF. COOL: the first thing I tried is to cook beef stew following recipe from the instant pot website.

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The Keep warm time is displayed on the LCD panel along with the Keep Warm status icon.  The Keep Warm has 3 temperature settings to maintain food at different serving temperatures Energy efficient – saves up to 70% of energy Stainless Steel Cooking Pot – Healthy, food grade 304 (18/8) – no chemical coatings with clearer markings at 1/2 and 2/3 line to better guide one on max-fill levels for pressure-cooking. There are 10 built in safeguards that prevent the explosions I’ve heard of all my life. I thought it may have been complicated to use the Instant Pot IP-DU060 pressure cooker, because of how beautiful it is, but I was able to cook some delicious rice just by pressing a few buttons.

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This is what you use to brown meats and being the pot is stainless steel, it browns very well. Then it steamed for 2 minutes and then turned down to Keep Warm automatically. Simply steamed them for 6 minutes on the trivet with a cup of water in the bottom. I have not used all the functions yet, just the sauteing and slow cooking but I look forward to experimenting with all of them and adapting my other recipes to this. I have always just had a basic slow cooker and when I received this at first I was overwhelmed not knowing how it worked or what to do with each function but it was a lot easier than I thought it would be. HOT Pot + COLD Water Pressure Release + Guesswork in between = Nightmares! My Take: At about $50 more than the Instant Pot DUO60, the ULTRA represents a greater investment to get what for some folks may be nothing more than some extra bells and whistles. Sauté and browning settings have 3 temperature levels for simmering, browning and stir-frying. Automatic temperature control regulates temperature based on the type of program being selected. An original receipt or gift receipt is required for all returns and exchanges. There are two versions, the V2 and V3, which are identical except for the type of plug (the V2 has a three prong plug, while the V3 has a two prong one – seems a bit backward, doesn’t it?), and some differences in the pre-programmed settings: the two share the same settings for Keep Warm, Slow Cook, Sauté, Manual (pressure cooking), Rice, Meat/Stew, Multigrain, Porridge, Soup/Broth, and Steam, but the V2 adds a Poultry setting, while the V3 adds Cake and Egg settings. I havent found another electronic pressure cooker that offers this range of adaptability. It's a steamer, a slow cooker, a pressure cooker of course and it also sautes, or browns, and makes yogurt.