Bests & Worsts Reviews from Amazon

I add this appliance to one of the best purchases I've ever made. There is a concern over the safety of pressure cooking, but there are so many safety features built into this appliance that to me it's not an issue. You will learn to use this intuitively in no time. Just like the microwave, use it enough and the time and programming features will become second nature. I can make a pot of vegetable or chicken stew, or pasta with home-made sauce and vegetables, etc. in a big batch in 20 minutes or less that is infused with rich flavor from the pressure cooking. It gives me a week's worth of very nutritious, healthy meals. Happily, it has already paid for itself in less than a month. Not only does it not heat up the kitchen or require my gas stove to inefficiently heat the outside of a pot to cook the contents for a much longer time, it reduces the need for air conditioning formerly needed to compensate for using the gas stove in the summer. It also cut my food bill in 1/2 because I am not buying any more pre-packaged, processed meals. Even after a busy, tiring day of work I can make a quick meal in it and eat for a week. There is no need to purchase quick ready-made meals any more. The food I make in this tastes better and is better for me with no preservatives or additives. Tips: 1. The manual suggests steaming hot water in it when you first use it. DO IT. You will sanitize the inside that will be touching your food from the factory/manufacturing process as well as get you used to the controls. 2. Remember to use your left hand to open the steam valve. If you use your right hand, the palm of your hand will get the first hot steam release when you open the valve which also likely contains drops of hot water. 3. After the first sanitizing cycle, wash the interior of the stainless steel inner pot with soap and rinse thoroughly. Wipe the interior dry with a white paper towel. I found the stainless steel pot left a slight coloration on the paper towel. I washed and repeated with dish soap until the towel remained white. Otherwise this coating from manufacturing will end up in your first few meals. 4. Always wash the pot with a paper towel, dish soap and water or soft sponge. Let it soak if needed. Don't wash in a dishwasher or use harsh abrasives. Use Barkeepers Helper powder lightly, only when needed. Most food remnants just wipe out when cleaning because of the steaming process during cooking. 5. Don't underestimate the natural release method for continuing to cook food while the unit is completely off. Consider planning it into your cooking time to save on energy. 6. Take the inner pot out of the cooker to reduce the heat to the food when it's done, especially pasta, so your food doesn't continue to cook in the pot, even when the lid is off. 7. Read the manual and recipe book given with the unit to learn the tips, and cooking methods pre-tested and tried with the appliance. It will help you when you need to adapt/adjust and use the cooker with your own recipes. 8. After you wipe down or rinse the lid, store it upside down on top of your pot so the seal breathes and releases some of scent it picked up from your last meal. 9. Invest in some glass containers with silicone lids to save/refrigerate your food. I am uncomfortable putting hot food in plastic to cool and store my food for a week because it stains, warps, and could leach chemicals into the food. I use Anchor Hocking True Seal Storage containers. 10. Before you put on the lid, check that the seal is seated correctly. Give it a slight turn (it should turn freely) or run your finger around the top of the seal to insure it's properly seated. Wipe the tops of the inner and outer pots to be sure no food or spices have landed on them. 11. If the steam button hasn't popped up and sealed the pot after a reasonable amount of time (you'll see steam coming out of the steam button but it isn't lifting to the lock position), steam may have lifted the whole lid up slightly with pressure and not the button. It happens. Just push down on the handle of the lid at the center of it, you'll hear a slight whoosh and the button will close. 12. After every use, remove the pressure release knob located on top of the lid. Turn the lid upside down. Let water fill up the underside of the lid until you feel a stream of water running out of the short pipe where the pressure release knob normally sits. Slightly press up the steam button enough to let water run through it. This will insure you don't have any starches or food in those important areas which could prevent the proper seal from occurring. 13. Rule of thumb for actual cooking time, not heating, but actual steam cooking time: 1/3 of your recipe's cooking time using conventional recipes. 14. In order for steam to occur and the pot to seal, you have to have at least 1 1/2 cups of water or water-like liquid (wine, chicken broth, etc) or more. Enjoy!