My review might be a bit dated as my Instapot is actually a Cook's Essentials unit - both a 6 qt and 9 qt unit. The 6 qt unit ultimately failed (internal electronics). I also have several Kuhn Rikon units which I use mostly these days. I need to get out my 9 qt unit again (gathering dust). I'm a fan of pressure cookers. These are pretty safe units, with redundant safety features which I highly recommend over the earlier jiggle top type units which I have seen explode.
Lately I have been using the Kuhn Rikon pressure cooker frying pan along with a benchtop induction unit. I'll admit to being a bit sloppy with it. I set it up to heat quickly and then step down the power level to a lower setting and periodically watch the unit so the pressure doesn't get too high (2nd level or 15 psi). I say I'm a bit sloppy because the unit will blow off pressure if it gets too hot using its redundant safety features. That and a timer keeps it well within a safe range. After a couple of tries, you can set the induction cooker up and and forget it until it is done, much like using an Instapot. I prefer using the Kuhn Rikon pots a bit more because you can sear the food in the pot vs searing on a teflon lined pot surface. I use a 6 qt unit for rice and the larger hotel type units for larger dishes - rib racks, etc. The fry pan size is great for doing whole cut up chicken (chicken caccitore, etc) lamb legs (/trotters) etc.
I use a pressure cooker for cooking rice. About 3 minutes at 15 psi does the trick. Actually a bit longer to get the unit up to 15 psi. I'll add cardamon, saffron and a bit of butter or ghee to the mix. I also cook dal (a type of Indian beans) often with lamb and a custom masala (dhansak masala), presoaking the dal to give a more even cooking. For larger meals I'll do a pork butt and make my own spice mix for it. Takes a bit longer (~45 minutes) for the meat to fall off the bone.
For several Indian dishes, the spice level drops off a bit compared to conventional cooking, so add a bit more garlic and chilies. Grind and roast your own masala and make a paste of it all on a sil patta for a best taste compared to doing it all in a blender (aka mixie).
Highly recommend Instapots and pressure cookers for all kinds of dishes - even cheese cake
I think of it like coarse stone grits - gets things done quickly
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Ken